Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

被引：61

作者：

Baruah, Rwivoo ^{[1
]}

Maina, Ndegwa H. ^{[2
]}

Katina, Kati ^{[2
]}

Juvonen, Riikka ^{[3
]}

Goyal, Arun ^{[1
]}

机构：

[1] Indian Inst Technol Guwahati, Dept Biosci & Bioengn, Carbohydrate Enzyme Biotechnol Lab, Gauhati 781039, Assam, India

[2] Univ Helsinki, Dept Food & Environm Sci, POB 27, FI-00014 Helsinki, Finland

[3] VTT Tech Res Ctr Finland, POB 1000, Espoo 02044, Finland

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2017年 / 242卷

关键词：

Weissella; Dextran; NMR; Inulin; Prebiotic; Sourdough; LACTOBACILLUS-PLANTARUM DM5; LACTIC-ACID BACTERIA; IR SPECTROSCOPY; POLYSACCHARIDE; EXOPOLYSACCHARIDE; GLUCAN; FERMENTATION; CEREAL;

D O I：

10.1016/j.ijfoodmicro.2016.11.012

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Weissella cibaria RBA12 isolated from pummelo from Northeast India produces a dextran composed of 97% alpha- (1 -> 6) linkages in the main chain and 3% alpha-(1 -> 3) branched linkages. The in vitro prebiotic activity of dextran-RBA12 was explored. Dextran-RBA12 displayed enhanced growth of probiotic Bifidobacterium and Lactobacillus spp., and controlled growth of non-probiotic enteric bacteria. Dextran-RBA12 showed superior resistance to physiological barriers with a maximum hydrolysis of 0.51%, 0.31% and 0.24% by artificial gastric juice, alpha-amylase and intestinal fluid, respectively, whereas compared to maximum hydrolysis of 25.23%, 19.13% and 6%, respectively after 5 h of incubation shown by commercial prebiotic inulin. The production of dextran from Weissella cibaria RBA12 in sourdough prepared from whole wheat flour, wheat bran and rye bran showed the highest dextran of 326 +/- 0.12% d.w. in rye bran. The overall study summarized that dextranRBA12 can be used as a prebiotic and also can be easily produced in sourdough. (C) 2016 Elsevier B.V. All rights reserved.

引用

页码：124 / 131

页数：8

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