The Effect of Tartaric Acid-modified Enzyme-resistant Dextrin from Potato Starch on Growth and Metabolism of Intestinal Bacteria
- *Corresponding Author:
- Slizewska Katarzyna
Institute of Fermentation Technology and Microbiology
Faculty of Biotechnology and Food Sciences
Technical University of Lodz
171/173 Wolczanska Street, 90-924 Lodz, Poland
Tel: +48 42 6313481
Fax: +48 42 6365976
E-mail: [email protected]
Received date: September 04, 2014; Accepted date: September 24, 2014; Published date: September 26, 2014
Citation: Katarzyna S, Renata B, Janusz K, Kamila K (2015) The Effect of Tartaric Acid-modified Enzyme-resistant Dextrin from Potato Starch on Growth and Metabolism of Intestinal Bacteria. J Plant Pathol Microb 6:269. doi:10.4172/2157-7471.1000269
Copyright: © 2015 Katarzyna S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In present study, enzyme-resistant dextrin, prepared by heating of potato starch in the presence of hydrochloric (0.1% dsb) and tartaric (40% dsb) acid at 130°C for 2 h (TA-dextrin), was tested as the source of carbon for probiotic lactobacilli and bifidobacteria cultured with intestinal bacteria isolated from faeces of three heathy 70-year old volunteers. The dynamics of growth of bacterial monocultures in broth containing tartaric acid (TA)-modified dextrin was estimated. It was also investigated whether lactobacilli and bifidobacteria cultured with intestinal bacteria in the presence of resistant dextrin would be able to dominate the intestinal isolates. Prebiotic fermentation of resistant dextrin was analyzed using prebiotic index (PI). Fermentation products were determined by HPLC. It was shown that all of the tested bacteria were able to grow and utilize TA-modified dextrin as a source of carbon, albeit to varying degrees. In co-cultures of intestinal and probiotic bacteria, the environment was found to be dominated by the probiotic strains of Bifidobacterium and Lactobacillus, which is a beneficial effect.