Influence of inulin rich carbohydrates from Jerusalem artichoke (Helianthus tuberosus L.) tubers on probiotic properties of Lactobacillus strains

被引：44

作者：

Iraporda, Carolina ^{[1
]}

Rubel, Irene A. ^{[1
]}

Manrique, Guillermo D. ^{[1
]}

Abraham, Analia G. ^{[2
,3
]}

机构：

[1] Univ Nacl Ctr Prov Buenos Aires, Fac Ingn, Dept Ingn Quim & Tecnol Alimentos, Av Del Valle 5737, RA-7400 Olavarria, Argentina

[2] UNLP, CONICET, CIDCA, CIC, Calle 116 & 47, RA-1900 La Plata, Buenos Aires, Argentina

[3] Univ Nacl La Plata, Fac Ciencias Exactas, Area Bioquim & Control Alimentos, Calle 115 & 47, RA-1900 La Plata, Buenos Aires, Argentina

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 101卷

关键词：

Lactobacillus; Probiotic properties; Inulin; Jerusalem artichoke (Helianthus tuberosus L.) tubers; SIMULATED GASTROINTESTINAL CONDITIONS; LACTIC-ACID BACTERIA; IN-VITRO; KEFIR GRAINS; SURVIVAL; PREBIOTICS; INFECTION; STORAGE; GUT; FRUCTOOLIGOSACCHARIDES;

D O I：

10.1016/j.lwt.2018.11.074

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of inulin extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers on the growth and probiotic properties of different Lactobacillus strains was analyzed. It was demonstrated that L paracasei BGP1 and L. plantarum CIDCA8327 strains were able to ferment inulin form Jerusalem artichoke tubers. The survival after simulated gastrointestinal conditions was improved in presence of inulin meanwhile the adhesion to intestinal epithelial cells capacity resulted strain- and inulin dose-dependent. Thus, the observed characteristics confer a potential application of this inulin rich carbohydrates extract as an ingredient that not only improves bacterial growth but also enhance its resistance to gastrointestinal conditions. These preliminary results regarding the probiotic-prebiotic interaction indicate that although inulin improved survival of the strains analyzed, the effect on adhesion ability depends on the probiotic studied.

引用

页码：738 / 746

页数：9

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