Litcius/Paper detail

Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation

Roongrawee Wandee, Khaetthareeya Sutthanut, Jenjira Songsri, Natthida Weerapreeyakul, Theera Rittirod, Patcharaporn Tippayawat, Orawan Yangkruea, Sirapop Jakcharoenpornchai

2025Food Chemistry X12 citationsDOIOpen Access PDF

Abstract

This research explored the prebiotic potential of tamarind seed kernel powder (RTS), focusing on yield, nutritional composition, physicochemical properties using ATR-FTIR spectroscopy and colorimetric methods, effects on Bifidobacterium animalis in promoting the growth and biofilm formation compared to inulin using bacterial enumeration and crystal violet staining techniques, and the biofilm biomolecular composition characterization. The multi-nutrient composition RTS yielded 65.65 % ( w/w ), which significantly exhibited prebiotic activity in a dose-dependent manner with effective concentrations at 2.5 and 5 % RTS, stimulated B. animalis growth (rate 22 % • h -1 ) and enhanced biofilm formation (BFI = 256.71) exceeding the inulin. Moreover, ATR-FTIR spectroscopy and PCA analysis revealed the RTS-induced alteration of the biofilm's biomolecular composition, with a notable increase in amide A and a decrease in carboxylic hydroxyl groups. The study highlights RTS as a promising prebiotic agent with the potential for improving gut health, with further validation in the in vivo models being advisable. • The tamarind seed kernel powder (RTS) prebiotic property on B. animalis was significantly revealed. • Significant growth promotion in a dose-dependent manner comparable to inulin was observed. • A 5% RTS concentration has a greater dose-dependent biofilm-forming effect than inulin. • ATR-FTIR and PCA reveal RTS treatment changes biofilm composition, increasing amide A and decreasing hydroxyls. • Diverse nutrients in RTS highlight prebiotic activity and synergy in multi-nutrient mechanisms.

Topics & Concepts

PrebioticBiofilmBifidobacterium animalisBifidobacteriumKernel (algebra)BiologyChemistryFood scienceMathematicsBacteriaLactobacillusFermentationCombinatoricsGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties