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Int J Biol Macromol. 2018 Jun;112:207-210. doi: 10.1016/j.ijbiomac.2018.01.164. Epub 2018 Feb 2.

Partially hydrolyzed guar gum as a potential prebiotic source.

Author information

1
Department of Dairy & Food Technology, Mansinhbhai Institute of Dairy & Food Technology, Mehsana 384002, India. Electronic address: deepak@midft.com.
2
Department of Dairy & Food Technology, Mansinhbhai Institute of Dairy & Food Technology, Mehsana 384002, India.
3
Department of Dairy & Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology, Mehsana 384002, India.

Abstract

Guar galactomannan was enzymatically hydrolyzed to obtain partially hydrolyzed guar gum which can be utilized as prebiotic source. In present study, growth of probiotics (Lactic Acid Bacteria strains) were studied with glucose, partially hydrolyzed guar gum and native guar gum. All the six strains were galactose &/or mannose positive using the API CHl 50 test. Almost all these strains showed an ability to assimilate partially hydrolyzed guar gum with respect to increase in optical density and viable cell count with concomitant decrease in the pH of the growth medium. Streptococcus thermophilus MD2 exhibited higher growth (7.78 log cfu/ml) while P. parvulus AI1 showed comparatively less growth (7.24 log cfu/ml) as compared to used lactobacillus and Weissella strains. Outcomes of the current study suggest that partially hydrolyzed guar can be considered as potential prebiotic compound that may further stimulate the growth of potentially probiotic bacteria or native gut microflora.

KEYWORDS:

Dietary fiber; Guar gum; Lactic acid bacteria; Prebiotic; Viscosity

PMID:
29414731
DOI:
10.1016/j.ijbiomac.2018.01.164
[Indexed for MEDLINE]

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