In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum. (November 2021)

• Record Type: Journal Article
• Authors: Holgado, Francisca; Campos-Monfort, Gema; Heras, Cristina de las; Rupérez, Pilar
• Is Part Of: Bioactive carbohydrates and dietary fibre. Number 26(2021)
• Publication Date: 2021-11
• Subjects: Artichoke by-product -- Fermentability -- Dietary fibre -- Prebiotic effect -- Probiotic; Functional foods -- Periodicals; Fiber in human nutrition -- Periodicals; Carbohydrates -- Periodicals; Glycoproteins -- Periodicals; Functional Food -- Periodicals; Dietary Fiber -- Periodicals; Carbohydrates -- Periodicals; Carbohydrates; Fiber in human nutrition; Functional foods; Glycoproteins; Periodicals; 613.28
• DOI: 10.1016/j.bcdf.2021.100286
• Languages: English
• ISSNs: 2212-6198

Abstract

Abstract: Potential prebiotic effect of globe artichoke by-product ( Cynara cardunculus L.) was evaluated in vitro . Representative lactic acid bacteria from human colon, like Lactobacillus acidophilus and Bifidobacterium bifidum, were incubated up to 96 h with artichoke by-product versus sucrose control. Low molecular weight carbohydrates (6.14% dw) in raw artichoke by-product were extracted with ethanol. Fermentability was evaluated by monitoring growth, pH, short chain fatty acids (SCFAs) and lactic acid production. Maximum growth of L. acidophilus differed on both substrates but B. bifidum exhibited a similar growth pattern. Artichoke by-product provided a higher growth than control for both bacteria. Release of total SCFAs was also significantly higher on artichoke by-product than on the control in both bacterial cultures. Nonetheless, no clear pH reduction was found in culture medium for artichoke by-product batches. Lactic acid content in L . acidophilus culture was remarkably higher on control (6.6-fold) than on artichoke by-product. Non-fermented residue of artichoke by-product was 56.2% and 41.8% for L. acidophilus and B. bifidum, respectively. Artichoke by-product shows a potential prebiotic effect under the assayed conditions. The use of valuable bio-resources, like artichoke by-product, is another step ahead on waste management and reduction of the main residues from the agro-food industry. Graphical abstract: Image 1 Highlights: Artichoke by-product serves as a substrate for lactic acid bacteria growth. In vitro fermentation is accompanied by production of beneficial metabolites. Potential prebiotic effect is observed by fermentation of artichoke by-product.