Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland.
Nutrients. 2020 Apr 30;12(5):1272. doi: 10.3390/nu12051272.
Prebiotics are food components that are selectively fermented by beneficial microbiota and which confer a health benefit. The aim of the study was to select a prebiotic for the chosen probiotic strains to create a synbiotic. The impact of prebiotics (inulin, maltodextrin, corn starch, β-glucan, and apple pectin) on five spp. strains' growth and metabolites synthesis (lactic, acetic, propionic, and butyric acids, ethanol, and acetaldehyde) was tested by the plate count method and by high-performance liquid chromatography, respectively. Moreover, the differences in the ratio of D(-) and L(+) lactate isomers produced by spp., as well as variations in the probiotics' enzymatic profiles associated with the prebiotic used for cultivation, were determined with a Megazyme rapid assay kit and API ZYM assay, accordingly. Finally, the influence of the carbon source (prebiotic) used on the antagonistic activity of the probiotic strains towards pathogenic bacteria, such as spp. or was analyzed in the co-cultures. The results showed that the growth, metabolic profile, and antagonistic activity of the probiotics towards selected pathogens were the most favorable when 2% (/) of inulin was used. Therefore, the combination of inulin with selected probiotics is a promising synbiotic mixture.
益生元是指被有益微生物选择性发酵并能带来健康益处的食物成分。本研究的目的是为选定的益生菌菌株选择一种益生元，以创造一种合生菌。通过平板计数法和高效液相色谱法分别测试了益生元（菊粉、麦芽糊精、玉米淀粉、β-葡聚糖和苹果果胶）对 5 种 spp. 菌株生长和代谢产物合成（乳酸、乙酸、丙酸和丁酸、乙醇和乙醛）的影响。此外，还通过 Megazyme 快速测定试剂盒和 API ZYM 测定法，分别测定了 spp. 产生的 D(-)和 L(+)乳酸异构体的比例差异，以及与培养所用益生元相关的益生菌酶谱的变化。最后，在共培养物中分析了碳源（益生元）对益生菌菌株对致病菌（如 spp. 或 ）的拮抗活性的影响。结果表明，当使用 2%（/）菊粉时，益生菌的生长、代谢谱和对选定病原体的拮抗活性最为有利。因此，菊粉与选定的益生菌的组合是一种有前途的合生菌混合物。
