Beneficial effectiveness of probiotic-low-fat ice cream containing krueo ma noy (Cissampelos pareira l.) gum on colon microbiome under a dynamic gut model

• Main Authors: V. Kemsawasd, P. Chaikham
• Other Authors: Rajabhat University
• Format: Article
• Published: 2020
• Subjects: Agricultural and Biological Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/49721
• Institution: Mahidol University

© 2019 The Authors. Published by Rynnye Lyan Resources. The combined effects of low-fat ice cream supplemented with Bifidobacterium lactis Bb-12 and Krueo Ma Noy gum (KMN) in modulating the gut microbiota of a dynamic gut model were evaluated. Experimental trials were held to assess overall microbial metabolites (i.e. short-chain fatty acids, lactic acid, ammonia and biogenic amines) and colon microbial populations of lactobacilli, bifidobacteria, clostridia, fecal coliforms and total anaerobes. Low-fat ice cream was either administered into the simulated system alone, with probiotic B. lactis Bb-12, KMN or both. Combined supplementation of low-fat ice cream with KMN and probiotic was shown to enhance the levels of beneficial microbial metabolites, viz. acetic, propionic, butyric and lactic acids, in proximal and distal colon vessels, while lowering the levels of ammonia and biogenic amines (i.e. cadaverine, putrescine, methylamine and tyramine) secretion as compared to pure low-fat ice cream. Observing from generated profiles of the colon microflora, the combined treatment yielded the greatest increase in populations of colon lactobacilli and bifidobacteria while suppressing the growth of fecal coliforms, clostridia and other harmful microbes. Such findings indicate the synbiotic potential and beneficial health effects of KMN and probiotic in low-fat ice cream in improving gut conditions.