| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,046 |
| تعداد مقالات | 34,068 |
| تعداد مشاهده مقاله | 46,483,543 |
| تعداد دریافت فایل اصل مقاله | 77,542,200 |
اثر اینولین استخراجی از منابع گیاهی متفاوت بر مقاومت به شرایط اسید معدی در دوگونه لاکتوباسیلوس | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 12، دوره 30، شماره 5 - شماره پیاپی 67، آذر 1393، صفحه 780-792 اصل مقاله (471.04 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2014.10715 | ||
| نویسندگان | ||
| سارا کمالی* 1؛ محمد الهی2؛ مرضیه حسینی‌نژاد3؛ مسعود یاورمنش2 | ||
| 1دانش‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد | ||
| 2استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد | ||
| 3استادیار، پژوهشکده علوم و صنایع غذایی خراسان رضوی، مشهد | ||
| چکیده | ||
| اینولین به علت ویژگی‌های تکنولوژیکی مختلف و اثرات پری‌بیوتیکی و سلامت‌بخش ارزنده، به‌طور گسترده‌ای در محصولات متفاوت و ترکیب‌های سین‌بیوتیک استفاده می‌شود. بقاء سوش‌های پروبیوتیک در طی استرس‌های گوارشی می‌تواند تحت تأثیر ترکیب غذایی حامل قرار گیرد. در این پژوهش امکان افزایش قابلیت رشد و زنده‌مانی دو سوش لاکتوباسیلوس کازئی PTCC 1608 و لاکتوباسیلوسرامنوسوس PTCC 1637 در حضور اینولین از منابع گیاهی مختلف (Cichorium intybus & Heliantus tuberosus) و اینولین استاندارد آزمایشگاهی در شرایط اسیدی (4، 5/2 =pH) و 2/6 =pH به‌عنوان کنترل بررسی و با گلوکز مقایسه شد. افزودن کربوهیدرات به محیط کشت دو سوش باکتری به‌طور معنی‌داری باعث افزایش رشد و مقاومت باکتری‌ها به شرایط اسیدی گردید. البته اینولین کاسنی غیربومی و اینولین استاندارد در افزایش مقاومت باکتری اثری بیشتر از اینولین سیب‌زمینی ترشی و قابل مقایسه با گلوکز داشتند. | ||
| کلیدواژه‌ها | ||
| سیب‌زمینی ترشی؛ فروکتان؛ کاسنی؛ لاکتوباسیلوس؛ استرس | ||
| عنوان مقاله [English] | ||
| The effectiveness of inulin extracted from different plant sources on gastric acid resistance of two lactobacillus species | ||
| نویسندگان [English] | ||
| S. Kamali1؛ M. Elahi2؛ M. Hosseini Nejadand3؛ M. Yavarmanesh2 | ||
| 1MSc. Graduate, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran | ||
| 2Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran | ||
| 3Khorasan Research Institute for Food Science and Technology (KRIFST), Mashhad, Iran | ||
| چکیده [English] | ||
| Because of various technological properties, beneficial prebiotic and health effects, inulin is extensively used in different products and symbiotic combinations. The survival of probiotic strains during gastric stress is influenced by the physicochemical properties of food carriers used for delivery. In this study, the possibility of increasing the growth and survival potential of two Lactobacillus strains (Lactobacillus casei PTCC 1608 and Lactobacillus rhamnosus PTCC 1637) was investigated in the presence of inulin, extracted from different plant sources (Cichorium intybus & Heliantus tuberosus), and standard inulin under acidic conditions (pH= 4, 2.5) and pH=6.2 as control and compared to glucose. Our results clealy showed that the addition of carbohydrate to lactobacillus cultures significantly increased the growth and resistance of bacteria under acidic conditions. The inulin extracted from Cichorium intybus and standard inulin were more effective in increasing the resistance of bacteria as compared to the inulin extracted from Heliantus tuberosus. | ||
| کلیدواژه‌ها [English] | ||
| Jerusalem artichoke, fructan, Chicory, Lactobacillus, Stress | ||
| مراجع | ||
|
- عباسی، س. و فرزان مهر، ح.، 1388. بهینه سازی استخراج اینولین از کنگر فرنگی با و بدون اعمال فراصوت به کمک روش سطح پاسخ، علوم و فنون کشاورزی و منابع طبیعی، 47: 435- 423. - نهاردانی، م.، 1389. استخراج و بررسی اثرات پری بایوتیکی اینولین گیاه کاسنی دوساله. پایان‌نامه دوره کارشناسی ارشد، دانشگاه آزاد سبزوار. - همایونی‌راد، ع.، 1387. خواص سلامت بخش غذا‌های فراسودمند-پروبیوتیک، پری‌بیوتیک و سین‌بیوتیک. انتشارات دانشگاه علوم پزشکی و خدمات بهداشتی درمانی تبریز، تبریز، 156 صفحه.
- Balvardi, M., Safari, M., Habibi Rezaei, M., Hosseini, S.M.H., Rezaei, K. and Mosavi Movahedi, S.A.A., 2011. Kombucha production using extracted inulin from Jerusalem artichoke tuber. Journal of Food Science and Technology, 8(29): 89-100. - Biedrzycka., E. and Bielecka, M., 2004. Prebiotic effectiveness of fructans of different degrees of polymerization. Trends in Food Science and Technology, 15(3-4): 170-175. - Brink, M., Todorov, S.D., Martin, J.H., Senekal, M. and Dicks, L.M.T., 2006. The effect of prebiotics on production of antimicrobial compounds, resistance to growth at low pH and in the presence of bile, and adhesion of probiotic cells to intestinal mucus. Journal of Applied Microbiology, 100: 813-820. - Charalampopoulos, D., Pandiella, S.S. and Webb, C., 2003. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. International Journal of Food Microbiology, 82(2): 133-141. - Corcoran, B.M., Stanton, C., Fitzgerald, G.F. and Ross, R.P., 2005. Survival of probiotic lactobacilli in acidic environments is enhanced in the presence of metabolizable sugars. Applied and Environmental Microbiology, 71(6): 3060-3067. - Crittenden, R.G., 1999. Prebiotics: 141-156. In: Tannock, G W., (Ed.). Probiotics: A Critical Review. Horizon Scientific Press, 170p. - Ding, W.K. and Shah, N.P., 2007. Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria. Journal of Food Science, 72(9): M446-M450. - Fazaeli, H., Nosratabadi, N., Karkodi, K. and Mirhadi, A., 2009. In vitro and in vivo analysis of jerusalem artichoke (Helianthus tuberosus) and alfafa nutritive value. Journal of Science and Technology of Agriculture and Natural Resources, Water and Soil Science, 13(48): 163-173. - Frank, A. and Leenheer, L.D., 2002. Inulin: 439-479. In: Vandamme, E.J., De Baets, S. and Steinbuchel, A., (Eds.). Biopolymers, Polysaccharides II: Polysaccharides from Eukaryotes. Wiley, 644p. - Gibson, G.R., McCartney, A.L. and Rastall, R.A., 2005. Prebiotics and resistance to gastrointestinal infections. British Journal of Nutrition, 93(Suppl. 1): S31-S34. - Glibowski, P. and Bukowska, A., 2011. The effect of pH, temperature and heating time on inulin chemical stability. Acta Scientiarum Polonorum, Technologia Alimentaria, 10(2): 189-196. - Guo, Z., Wang, J., Yan, L., Chen, W., Liu, X.M. and Zhang, H.P., 2009. In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains. Food Science and Technology, 42(10): 1640-1646. - Holownia, P., Jaworska-Luczak, B., Wiśniewska, I., Biliński, P. and Wojtyla, A., 2010. The benefits & potential health hazards posed by the prebiotic inulin-a review. Polish Journal of Food and Nutrition Sciences, 60(3): 201-211. - Hyronimus, B., Le Marrec, C., Sassi, A.H. and Deschamps, A., 2000. Acid and bile tolerance of spore-forming lactic acid bacteria. International Journal of Food Microbiology, 61(2-3): 193-197 - Jurgonbski, A., Milala, J., Jusbkiewicz, J., Zdunbczyk, Z. and Krol, B., 2011. Composition of chicory root, peel, seed and leaf ethanol extracts and biological properties of their non-inulin fractions. Food Technology and Biotechnology, 49(1): 40-47. - Kaur, N. and Gupta, A.K., 2002. Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences, 27(7): 703-714. - Kays, S.J. and Nottingham, S.F., 2007. Biology and Chemistry of Jerusalem Artichoke: Helianthus tuberosus L. CRC press, Florida, 496p. - Kimoto-Nira, H., Suzuki, C., Sasaki, K., Kobayashi, M. and Mizumachi, K., 2010. Survival of a Lactococcus lactis strain varies with its carbohydrate preference under in vitro conditions simulated gastrointestinal tract. International Journal of Food Microbiology, 143(3): 226-229. - Lingyun, W., Jianhua, W., Xiaodong, Z., Da, T., Yalin, Y., Chenggang, C., Tianhua, F. and Fan, Z., 2007. Studies on the extracting technical conditions of inulin from jerusalem artichoke tubers. Journal of Food Engineering, 79(3): - López-Molina, D., Navarro- Martínez. M.D., Rojas-Melgarejo, F., Hiner, A.N.P., Chazarra, S. and Rodríguez-López, J.N., 2005. Molecular properties and prebiotic effect of inulin obtained from artichoke (Cynara Scolymus L.). Journal of Phytochemistry, 66(12): 1476-1484. - Ma, X.Y., Zhang, L.H., Shao, H.B., Xu, G., Zhang, F., Ni, F.T. and Brestic, M., 2011. Jerusalem artichoke (Helianthus Tuberosus), a medicinal salt-resistant plant has high adaptability and multiple-use values. Journal of Medicinal Plants Research, 5(8): 1272-1279. - Majkowska, A., Bielecka, M. and Biedrzycka, E., 2003. Selection of the probiotic strains of lactic acid bacteria stimulated by fructans in the presence of calcium. Polish Journal of Food and Nutrition Science, 12(Suppl.2): 64-68. - Makras, L., Van Acker, G. and De Vuyst, L., 2005. Lactobacillus paracasei Subsp. paracasei 8700:2 degrades inulin-type fructans exhibiting different degrees of polymerization. Applied and Environmental Microbiology, 71(11): 6531-6537. - Michida, H., Tamalampudi, S., Pandiella, S.S., Webb, C., Fukuda, H. and Kondo, A., 2006. Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions. Biochemical Engineering Journal, 28: 73-78. - Milani, E., Poorazarang, H., Kadkhodaii, E., Vakilian, H. and Vatan Khah, Sh., 2010a. Evaluation of ultrasonic application for inulin extraction from Helianthus tuberosus and optimization of extraction conditions using response surface methodology (RSM). Iranian Food Science and Technology Research Journal, 6(2): 113-120. - Milani, E., Poorazarang, H., Vatan Khah, Sh. and Vakilian, H., 2010b. Optimization of inulin extraction from Helianthus tuberosus using response surface methodology (RSM). Iranian Food Science and Technology Research Journal, 6(3): 178-183. - Milani, E., Golimovahhed, Q.A. and Hosseini, F., 2011. Application of response surface methodology for optimization of inulin extraction from salsify plant. Journal of Food Research (Agricultural Science), 21: 35-43. - Miller, G.L., 1995. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3): 426-428. - Mishra, V. and Prasad D.N., 2005. Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics. International Journal of Food Microbiology, 103: 109-115. - Pan, X., Wu, T., Zhang, L., Cai, L. and Song, Z., 2009. Influence of oligosaccharides on the growth and tolerance capacity of lactobacilli to simulated stress environment. Letters in Applied Microbiology, 48(3): 362-367. - Paseephol, T., Small, D. and Sherkat, F., 2007. Process optimization for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology. Journal of Food Chemistry, 104: 73-80. - Praznik, W., Cieślik, E. and Florkiewicz, A.F., 2002. Soluble dietary fibres in Jerusalem artichoke powders: composition and application in bread. Nahrung/Food, 46(3): 151-157. - Pua, E.C. and Davey, M.R., 2010. Plant Biology-Biotechnological Perspectives. Springr, 431p. - Roberfroid, M.B., 2007. Inulin-type fructans: functional food ingredients. The Journal of Nutrition, 137(11): 2493-2502. - Saarela, M., Hallamaa, K., Mattila-Sandholm, T. and Matto, J., 2003. The effect of lactose derivatives lactulose, lactitol and lactobionic acid on the functional and technological properties of potentially probiotic Lactobacillus strains. International Dairy Journal, 13(4): 291-302. - Southgate, D.A.T., 1991. Determination of Food Carbohydrates. Elsevier Applied Science, 232p. - Stephen, A.M., Phillips, G.O. and Williams, P.A., 2006. Food Polysaccharides and Their Applications (Food Science and Technology). CRC press, 752p. - Tugland, B.C. and Meyer, D., 2002. Non-digestible oligo-and polysaccharides (dietary fiber): their physiology and role in human health and food. Comprehensive Reviews in Food Science and Food Safety, 1(3): 90-109. - Vernazza, C.L., Gibson, G.R. and Rastall, R.A., 2006a. Carbohydrate preference, acid tolerance and bile tolerance in five strains of bifidobacterium. Journal of Applied Microbiology, 100(4): 846-853. - Vernazza, C.L., Rabiu, B.A. and Gibson, G.R., 2006b. Human colonic microbiology and the role of dietary intervention: introduction to prebiotics: 1-28. In: Gibson, G.R. and Rastall, R.A., (Eds.). Prebiotics: Development and Application. John Wiley & Sons, 264p. - Voravuthikunchai, S.P., Bilasoi, S. and Supamala, O., 2006. Antagonistic activity against pathogenic bacteria by human vaginal lactobacilli. Anaerobe, 12(5-6): 221-226. - Wang, X., Brown, I.L., Evans, A.J. and Conway, P.L., 1999. The protective effects of high amylose maize (amylomaize) starch granules on the survival of bifidobacterium spp. in the mouse intestinal tract. Journal of Applied Microbiology, 87(5): 631-639. - Wang, Y., 2009. Prebiotics: present and future in food science and technology. Food Research International, 42: 8-12. | ||
|
آمار تعداد مشاهده مقاله: 2,329 تعداد دریافت فایل اصل مقاله: 965 |
||