Prebiotic effects of citrus pectic oligosaccharides
Paola Foti, Gabriele Ballistreri, Nicolina Timpanaro, Paolo Rapisarda, Flora V. Romeo
Abstract
In addition, the probiotic strains selected for their growth rate with the fractions of the two pectins were tested for tolerance to different pH values and bile salts. This study demonstrated that POS2 (product from the enzymatic hydrolysis by PEC2) showed greater prebiotic activity than POS1 (product from the enzymatic hydrolysis by PEC1). The results confirmed that citrus pectic oligosaccharides could be used as emerging prebiotics with improved properties due to their antimicrobial and modulating-microbiota ability.
Topics & Concepts
PrebioticLactobacillus paracaseiFood scienceBifidobacterium animalisProbioticChemistryPectinHydrolysisBifidobacteriumBiologyBiochemistryLactobacillusBacteriaFermentationGeneticsPolysaccharides and Plant Cell WallsMicrobial Metabolites in Food BiotechnologyFood composition and properties