Adhesion of Probiotic Bacteria to Resistant Rice Starch
Ghalia Salem, Zaiton Hassan and Maryam Abubakr
DOI : 10.3844/ajassp.2013.313.321
American Journal of Applied Sciences
Volume 10, Issue 4
Resistant starch as prebiotics can be combined with probiotics to increase their survival during processing of food products. In present study Lactic Acid Bacteria (LAB) which, isolated from (yoghurt, banana and human breast milk) were screened for their probiotic properties and evaluated for the adhesion properties to Rice Resistance Starch (RRS). 26% of the isolates (10/39) overcame the stress to pH 3 and 0.3% bile indicating their probiotic properties. All ten LAB isolates adhered to RRS within 60 min of exposure. Isolates Bn1 and HM2 were highly adhered to RRS with a total of 79 and 77% of the cells adhering, respectively. Moderate adherent was observed by isolates FY (55%), YN (70%), CY (48%), HM1 (61, 5%), HM3 (65%) and HM4 (50, 5%), while isolate YD and Bn2 were poorly adhered to RRS (<40% adherent). NaCl and Tween 80 did not influence on adhesion capacity but, the adhesion was inhibited by protease and by low pH. Different effect on adhesion of probiotic bacteria to resistant rice starch was caused by monosaccharides, disaccharides and polysaccharides, depending on their molecular size. The effect of gastric condition (in vitro) appeared, inhibition in adhesion by protease and low (pH<3). While bile has not affected on adhesion , but the pancreatin caused weakening binding capacity of the starch. It might be possible to utilization adhesion of probiotic and prebiotic in microencapsulation and synbiotic food applications such as bakery products.
© 2013 Ghalia Salem, Zaiton Hassan and Maryam Abubakr. 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.