Beruflich Dokumente
Kultur Dokumente
Abstract: A better understanding of the functionality of probiotics and dietary fibres with prebiotic activity is required for
the development of improved synbiotic preparations. In this study, utilization of b(2–1) fructans, galactooligosaccharides,
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and plant polysaccharides as prebiotics by lactobacilli, bifidobacteria, and pediococci was investigated. Our results demon-
strate that prebiotics with linear chains consisting of galactose units are better utilized by probiotics than are those consisting
of glucose and fructose units, and the ability of probiotic bacteria to utilize prebiotics is strain-specific. In addition, rye
fructooligosaccharides represent a prebiotic fibre that supports the growth of a wide range of probiotic cultures and as such
has a potential to improve the successfulness of probiotic treatments. This study also demonstrates dietary fibre utilization
by pediococci and provides data supporting the possible use of pediococci as a probiotic in synbiotic combinations.
Key words: probiotics, prebiotics, oligosaccharides, polysaccharides, lactic acid bacteria.
Résumé : Une meilleure connaissance de la fonctionnalité des probiotiques et des fibres alimentaires possédant une activité
prébiotique est requise afin de développer de préparations synbiotiques améliorées. Dans cette étude, l’utilisation comme
prébiotiques de b(2–1) fructanes, de galacto-oligosaccharides et de polysaccharides végétaux par les lactobacilles, les bifido-
bactéries et les pédiocoques a été examinée. Nos résultats démontrent que les prébiotiques possédant des chaines linéaires
formées d’unités de galactose sont mieux utilisées par les probiotiques comparativement à celles qui consistent en unités de
glucose et de fructose, et que la capacité des bactéries probiotiques à utiliser les prébiotiques est spécifique à la souche. De
For personal use only.
plus, le fructooligosaccharides de seigle représente une fibre prébiotique qui permet la croissance d’une vaste gamme de
cultures probiotiques et de ce fait, a le potentiel d’améliorer le succès des traitements aux probiotiques. Cette étude démon-
tre aussi que les pédiocoques utilisent les fibres alimentaires et présente des données qui appuient l’utilisation possible du
genre Pediococcus comme probiotique dans des combinaisons synbiotiques.
Mots‐clés : probiotiques, prébiotiques, oligosaccharides, polysaccharides, bactéries lactiques.
[Traduit par la Rédaction]
Can. J. Microbiol. 57: 857–865 (2011) doi:10.1139/W11-077 Published by NRC Research Press
858 Can. J. Microbiol. Vol. 57, 2011
ulate the colonic microbiota and improve host health. A pre- Table 1. Probiotic strains used in this study.
biotic is a selectively fermented food ingredient that stimu-
ATCC or FRP
lates specific changes in the composition of and (or) activity
Strain No.a Source of isolation
in the gastrointestinal microflora, which in turn confer benefits
Lactobacillus spp.
on the host well-being and health (Roberfroid 2007). Prebiot-
L. rhamnosus GG ATCC 53103 Human feces
ics, such as fructooligosaccharides (FOS), inulin, galactooligo-
L. curvatus FRP 15 German sausage
saccharides (GOS), and glucooligosaccharides, are dietary
L. plantarum FRP 16 Dairy products
carbohydrates that escape digestion in the upper gastrointesti-
L. reuteri ATCC 23272 Human feces
nal tract and alter the bacterial composition of the gut by
L. kefir IM002 Dairy products
changing the type of the substrate provided to the existing gut
microbiota (Gibson and Roberfroid 1995; Collins and Gibson
Bifidobacterium spp.
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inulin and oligofructose and reported that 12 of 16 Lactoba- water and 5% filter-sterilized L-cysteine HCl monohydrate
cillus strains and 7 of 8 Bifidobacterium strains tested were (FisherBiotech)) for 24 h. L-Cysteine was added to provide
able to ferment the substrates. Several studies have demon- amino nitrogen as a growth factor and to reduce redox poten-
strated that inulin and oligofructose are selectively fermented tial. Bifidobacterium strains were grown in Reinforced Clos-
by bifidobacteria (Roberfroid et al. 1998; Perrin et al. 2002; tridial Medium broth (Oxoid) at 37 °C for 48 h under
Oliveira et al. 2009, 2011b). Jaskari et al. (1998) reported anaerobic atmosphere using GasPak EZ Anaerobe Container
that b-glucooligomers (from oat) and raffinose enhance the System Sachets (Becton Dickinson and Company, Maryland,
growth of health-promoting probiotic strains but only raffi- USA) in the GasPak EZ Incubation Container (Becton Dick-
nose does it at a significant level. In addition, a comparative inson and Company). Dry anaerobic indicators strips (Becton
study showed that GOS were effective at increasing the num- Dickinson and Company) were used to verify that an anaero-
ber of bifidobacteria and lactate while generating less gas bic atmosphere was attained.
(Rycroft et al. 2001). It has been also shown that oral admin-
istration of GOS enhances faecal levels of Bifidobacterium Prebiotics
animalis subsp. lactis (Malinen et al. 2002). Kedia et al.
Sixteen different types of dietary fibers were examined.
(2008) evaluated the fermentability of oat fractions obtained
The carbohydrates, degree of polymerization, and where ap-
by debranning using three lactobacilli and demonstrated that
propriate, the commercial source are shown in Table 2. Glu-
a 1%–3% pearling fraction, containing the highest concentra-
cose and galactose, used as controls, were purchased from
tion of total dietary fibre compared with other pearling frac-
Sigma.
tions, is the most suitable for fermentation and produces
considerably higher probiotics cell concentrations.
The objective of this study was to examine the utilization Basal medium used for prebiotics studies
of a number of plant oligosaccharides and polysaccharides as The basal medium (Degnan and Macfarlane 1995) was
prebiotics (which are characterized by different linear chain used as a carbohydrate-free medium for testing the effect of
components) by selected probiotic bacteria. This will provide the potential prebiotics on the growth of the probiotic strains.
important information about the factors that influence the fer- The basal medium consisted of (g/L) peptone water, 5.0;
mentation of nondigestible carbohydrates by the probiotic tryptone, 10; yeast extract, 2.5; Tween 80, 1.0; NaCl, 4.5;
bacteria and information that can be used to determine which KCl, 0.25; MgCl2·6H2O, 0.15; KH2PO4, 0.40; K2HPO4,
types of prebiotics are suitable to prepare new and improved 0.20; NH4Cl, 0.40; and cysteine–HCl, 0.50.
prebiotic–probiotic formulations.
Preparation of cell suspensions
Materials and methods In preparation for the fermentation trials, the bacteria were
grown in 10 mL of the appropriate medium (modified
Bacterial strains and growth conditions de Mann – Rogosa – Sharpe or Reinforced Clostridial Me-
The bacterial strains used in this study are listed in Table 1. dium) containing glucose (10 g/L) as the carbon source.
Lactobacillus spp. and Pediococcus spp. were grown in a 5% After incubation, the bacterial cells were collected by centri-
b
1,1-Kestotetraose — O-b-D-fructofuranosyl-(2–1)-b-D-fructofuranosyl-(2–1)-b-D-fructofuranosyl-a-D-glucopyranoside.
c
1,1,1-Kestopentaose — O-b-D-fructofuranosyl-(2–1)-b-D-fructofuranosyl-(2–1)-b-D-fructofuranosyl-(2–1)-b-D-fructofuranosyl-a-D-glucopyranose.
d
Sucrose — b-D-fructofuranosyl-a-D-glucopyranoside.
e
Stachyose — b-D-fructofuranosyl-O-a-D-galactopyranosyl-(1→6)-O-a-D-galactopyranosyl-(1→6)-a-D-glucopyranoside.
f
Raffinose — O-a-D-galactopyranosyl-(1→6)-a-D-glucopyranosyl-b-D-fructofuranoside.
fugation at 5000g for 10 min at 10 °C, washed once with cance between treatment and control conditions was assessed
physiological saline (0.85% NaCl solution), and resuspended by the Tukey’s test. A significant difference was defined as a
in 10 mL of basal medium to remove excess carbon prior to P value of <0.05.
the fermentation trials.
Results
In vitro fermentation
Growth of the probiotic strains was monitored in basal me- FOS from rye and chicory greatly promoted the growth of
dium supplemented with 1% of each test prebiotic as the sole all the strains tested (Fig. 1). Consequently, the bacterial me-
carbon source (Table 2). Following media preparation, a 1% tabolism of these substrates caused a marked decrease in the
prewashed inoculum of a given probiotic culture was used to culture medium pH (Fig. 1). All the Bifidobacterium strains
examine the effect of the selected prebiotics on the growth of tested and P. pentosaceus FRP 243 also showed a great abil-
the probiotic culture. Cultures (10 mL) were incubated at ity to utilize inulin from chicory root (Figs. 1B and 1C).
37 °C for a period of 48 h under anaerobic conditions. Each No influence of b-glucan (from either oat or barley) or
fermentation experiment was performed in triplicate. The other polysaccharides on the growth of probiotics or the pH
controls consisted of inoculated basal medium lacking prebiotics of culture medium was observed (Fig. 2); whereas, all the pro-
and inoculated basal medium containing glucose or galactose. biotics tested grew very well in b-glucotriose (3-o-b-glucosyl-
The growth of each strain was monitored at stationary cul- D-cellobiose prepared by enzymatic hydrolysis of barley b-
ture phase at 48 h by measuring the optical density (OD) of glucan using lichenase (Megazyme)), and the corresponding
the cultures at 600 nm using a spectrophotometer (Ultrospec pH of the medium from fermentation significantly decreased
3100 pro). (P < 0.05) (Fig. 3). With the exception of Lactobacillus
The pH of aliquots was also determined at stationary cul- curvatus (FRP 15) and P. acidilactici (FRP 236), all other
ture phase (48 h) using a pH meter (Fisher Scientific), soon strains were able to utilize and ferment b-glucotetrose (3-o-
after removing the samples from the fermentation vessels. b-glucosyl-D-cellotriose) prepared by enzymatic hydrolysis
of barley b-glucan (Megazyme). Lactobacillus rhamnosus
Data and statistical analysis GG (ATCC 53103), L. kefir IM002, B. breve (FRP 334),
For each experiment, the data were analyzed using the Ex- and P. pentosaceus (FRP 244) grew well in b-glucopentose
cel statistical package. The OD and pH readings and corre- (3-o-b-cellotetraosyl-D-glucose) (Megazyme). Bifidobacterium
sponding standard deviations were calculated from triplicate breve (FRP 334) was the only probiotic strain that demon-
samples from three separate experiments. Statistical signifi- strated an ability to utilize b-glucohexose (3-o-b-cellopen-
Discussion
To determine which prebiotics were utilized by probiotics,
including bifidobacteria, lactobacilli, and pediococci, three
types of dietary fibres, based on the different composition of
linear chains, were evaluated for their effect on the growth of
12 probiotic strains and on fermentation. b(2–1) Fructans are
a category of nutritional compounds in which one or more
fructosyl-fructose linkages comprise the majority of glycosi-
dic bonds, with or without a terminal a(1–2)-linked D-glucose,
including FOS and inulin (Roberfroid et al. 1998; Kaplan
and Hutkins 2000; Kelly 2008). In our study, the b(2–1)
fructans that were evaluated include FOS from rye and inu-
lin and FOS from chicory. This is the first time that the uti-
lization of FOS from rye by probiotic bacteria has been
reported, and the results demonstrate that FOS from rye is
utilized by probiotics. In addition, bacteria grew better on
FOS from rye than on FOS from chicory. Only four tested
Bifidobacterium strains and P. pentosaceus (FRP 243), but
not P. pentosaceus (FRP 244), fermented inulin from chicory.
The difference between the two P. pentosaceus strains in their
utilization of inulin may suggest strain-specificity (Fig. 1C).
According to the results, the b(2–1) fructans with short
chains greatly support growth of the probiotics, as com-
pared with the longer-chained b(2–1) fructans, and all b(2–1)
fructans are bifidogenic (Gibson and Wang, 1994a; Modler
1994; Roberfroid et al. 1998; Kelly 2008: Oliveira et al.
2009, 2011b). In our study, bifidobacteria appear to grow
better on FOS than on glucose (Fig. 1B), which is consis-
tent with results reported by Gibson and Wang (1994b)
and Roberfroid et al. (1998), indicating that bifidobacteria
preferentially metabolize short FOS fractions due to the
presence of appropriate uptake systems (Van der Meulen et
al. 2004, 2006).
Acknowledgements
Financial support by the Agriculture and Agri-Food Canada
(AAFC) and China Scholarship Council is gratefully acknowl-
edged. We thank Dr. E.R. Farnworth (AAFC) for providing
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