Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum

• Main Authors: Pairote Wongputtisin, Chartchai Khanongnuch
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84942922611&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44161
• Institution: Chiang Mai University

© 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. Novel prebiotic was prepared from basil seed gum (Ocimum basilicum) using Thermoascus aurantiacus endo-xylanase. Crude basil oligosaccharide was produced and tested for prebiotic properties (in vitro and in vivo). Growth of Pediococcus acidilactici and Enterococcus faecium was stimulated in medium containing 1% (w/v) basil oligosaccharide comparing to glucose as a carbon source. In contrast, growth of Salmonella Havana and Escherichia coli was not stimulated by this oligosaccharide. Total lactic acid bacteria (LAB) in human fecal slurry was increased when 1% (w/v) of basil oligosaccharide was supplemented, while Salmonella-Shigella spp. group decreased (p < 0.05). Daily administration (3 weeks) of 150 mg crude oligosaccharide to Wistar rats increased fecal LAB but non-significant (p > 0.05), while Salmonella-Shigella spp. significantly (p < 0.05) decreased. Thus, crude oligosaccharide prepared by enzymatic hydrolysis of basil seed gum may be useful as prebiotic for human foods.