Prebiotic potential of natural gums and starch for bifidobacteria of variable origins

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F19%3A80424" target="_blank" >RIV/60460709:41210/19:80424 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S2212619819300129?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2212619819300129?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.bcdf.2019.100199" target="_blank" >10.1016/j.bcdf.2019.100199</a>

Result language
angličtina
Original language name
Prebiotic potential of natural gums and starch for bifidobacteria of variable origins
Original language description
Complex polysaccharide polymers of natural origin are widely used as natural food thickeners. They are useful for their technological properties, and at the same time they are biodegradable and safe for consumers. In addition, natural food thickeners, such as natural gums (NGs) and starch, may also represent suitable potentially prebiotic substrates for probiotic genera such as the genus Bifidobacterium. Therefore, 204 bifidobacterial strains of 60 species and subspecies were tested for their ability to utilize 6 NGs (locust bean, guar, tragacanth, arabic, xanthan, and karaya gums) and starch. Here we observed that the ability to utilize these substrates as a single carbon source is species and strain specific trait reflecting the host origin and diet. The utilization was evaluated based on the pH change, metabolite formation, and detection of viable bifidobacterial counts. In conclusion, 114 strains of human and animal origin (37 bifidobacterial species and subspecies) were able to utilize starch
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
—
OECD FORD branch
10606 - Microbiology

Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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