In vitro fermentation and prebiotic potential of pigeon pea (Cajanus cajan (L.) Millsp.) flour

Prebiotics are widely recognized particularly for their role in selectively stimulating the growth and/or activity of beneficial bacteria in the gastrointestinal tract which beneficially affects the host health. Increasing interest has been given to the use of food materials that contain significant amounts of prebiotic components without the necessity of extracting these compounds. In this study, pigeon pea flour was evaluated as a potential prebiotic source. In vitro fermentation of pigeon pea flour by Lactobacillus plantarum (BIOTECH 1223) and Escherichia coli (BIOTECH 1634) was examined based on the changes in cell density, specific growth rate and mean doubling time of the microorganisms, as well as the change in total sugars, resistant starch, dietary fibers (insoluble, soluble and total), pH, titratable acidity of the media. The prebiotic activity score of pigeon pea flour was also determined to measure the extent to which it encourages the selective growth of L. plantarum compared with that of E. coli under the same conditions. Results showed significantly higher growth and metabolic activity of L. plantarum than E. coli in modified medium containing pigeon pea flour. Prebiotic activity score of pigeon pea flour is 0.14 which is not significantly different from the 0.18 prebiotic activity score of commerciallyavailable inulin. Since the prebiotic activity score of pigeon pea flour is comparable to that of inulin, this activity can be extended to other commercially important probiotic organisms and can serve as a rational basis for identifying synbiotics for incorporation into various food products.

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Letter To The Editor

PEDIATRICS ◽

10.1542/peds.46.2.316 ◽

1970 ◽

Vol 46 (2) ◽

pp. 316-316

Author(s):

Ralph A. Franciosi

Keyword(s):

E Coli ◽

In Vitro Sensitivity ◽

Letter To The Editor ◽

Mueller Hinton ◽

The Media ◽

Interesting Development ◽

Co2 Atmosphere

Thank you very much for your letter regarding my letter to the editor and for the responses from Drs. Eichenwald and Mortimer. One interesting development that could be added as an addendum to show the artificial atmosphere of in vitro sensitivity is the finding that since we stopped incubating our sensitivity plates in a CO2 atmosphere, we have noted that only 11.5% of E. coli are resistant to kanamycin and only 8% resistant to ampicillin. Our sensitivity media is Mueller-Hinton with a pH of approximately 7.4. Apparently incubatioii in a CO2 atmosphere, which decreases the pH of the media, interferes with the sensitivity of E. coli in particular to kanamycin and ampicillin.

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Prebiotic activity of gourd family vegetable fibres using in vitro fermentation

Food Bioscience ◽

10.1016/j.fbio.2013.01.002 ◽

2013 ◽

Vol 1 ◽

pp. 26-30 ◽

Cited By ~ 14

Author(s):

K.M. Sreenivas ◽

S.S. Lele

Keyword(s):

In Vitro Fermentation ◽

Prebiotic Activity

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Effect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese

Nutrition & Food Science ◽

10.1108/nfs-04-2019-0120 ◽

2019 ◽

Vol 50 (3) ◽

pp. 433-442

Author(s):

Kamilla Soares Silva ◽

Letícia Fleury Viana ◽

Bruna Ariel Dias Guariglia ◽

João Paulo Soares ◽

Lismaíra Gonçalves Caixeta Garcia ◽

...

Keyword(s):

Escherichia Coli ◽

Shelf Life ◽

Storage Period ◽

Titratable Acidity ◽

Antimicrobial Effect ◽

Hot Pepper ◽

Chilli Pepper ◽

Content Type ◽

E Coli

Purpose The growing consumer demand for microbiologically safe and quality products with sensory properties similar to those of natural products has spurred the search for natural flavourings with an antimicrobial effect on foods. The purpose of the present study is to evaluate the in vitro antimicrobial activity of “malagueta” chili pepper and “dedo de moça” hot pepper on Minas Frescal cheese supplemented with Escherichia coli strains. Design/methodology/approach Each cheese contained 0, 10, 15 and 20 per cent concentrations of “malagueta” chilli pepper and “dedo de moça” hot pepper supplemented with 200 µL of E. coli/kg cheese. The cheeses were stored under refrigeration at 7 °C for 28 days. The E. coli, pH and titratable acidity were analysed for this cheese. Findings “Dedo de moça” hot pepper showed a bacteriostatic effect on E. coli strains being more efficient on day 1. However, the “malagueta” hot pepper showed bactericidal effect and was efficient during the 28 days of storage. The pH showed a gradual decrease (p = 0.000) throughout the storage period; therefore, the acidity was increased even when the CFU/g count remained constant. The peppers had an antimicrobial effect on E. coli strains, and thus might be an alternative to extend the shelf life of Minas frescal cheese. Originality/value The study of natural condiments as an antimicrobial alternative is important because they prevent infections and food infections, increase shelf life and make it possible to offer differentiated products in the market.

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Antioxidant and Prebiotic Properties of γ- Radiation Processed Alginate

Current Bioactive Compounds ◽

10.2174/1573407214666171220163321 ◽

2019 ◽

Vol 15 (2) ◽

pp. 242-248 ◽

Cited By ~ 1

Author(s):

Bhoir Shraddha Anant ◽

Chawla Surinder Pritamdas

Keyword(s):

Sodium Alginate ◽

Absorbed Dose ◽

Practical Method ◽

Cell Number ◽

In Vitro Assays ◽

Radiation Processing ◽

E Coli ◽

Prebiotic Activity ◽

Gamma Irradiated

Background: Recently, many carbohydrates and their derivatives are being investigated for bioactivity. In the present study, we aimed at developing a novel antioxidant and prebiotic component by radiation processing of sodium alginate. </P><P> Method: Gamma irradiated (0.5 to 40 kGy) aqueous solution of sodium alginate was characterised by UV-visible, fluorescence, Fourier transform infrared (FT-IR) spectroscopy and thin layer chromatography (TLC) analysis. Antioxidant potential of processed alginate was determined using different in vitro assays and prebiotic activity was evaluated by co-culturing of E. coli and Lactobacillus plantarum. </P><P> Observation: Approximately, 50% of superoxide radicals and 75% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were scavenged by oligomers at concentrations of 1 mg/ml and 5 mg/ml, respectively. The ability to chelate iron and to inhibit the oxidation of β-carotene was not affected. Radiation processing improved the prebiotic activities as seen by enhanced cell number of L. plantarum by one log and reduction in E. coli count. The efficiency in reducing E. coli depended directly on the absorbed dose. Conclusion: Results suggest that radiation processing of alginate is a practical method for improving its antioxidant and prebiotic activity and thus improving the applicability of alginate in nutraceutical industries.

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In vitro evaluation of nutrients that selectively confer a competitive advantage to lactobacilli

Beneficial Microbes ◽

10.3920/bm2015.0047 ◽

2016 ◽

Vol 7 (2) ◽

pp. 299-304 ◽

Cited By ~ 2

Author(s):

R.A. Vongsa ◽

R.A. Minerath ◽

M.A. Busch ◽

J. Tan ◽

D.W. Koenig

Keyword(s):

Competitive Advantage ◽

Mixed Culture ◽

Lactobacillus Acidophilus ◽

Screening Tool ◽

Growth Curves ◽

In Vitro Screening ◽

E Coli ◽

Single Culture ◽

The Media

An assay was developed that tested the ability of Lactobacillus acidophilus to outcompete a challenge of Escherichia coli in a mixed culture containing different test nutrients. Using this assay, addition of fructo-oligosaccharide to the media allowed L. acidophilus to outcompete a challenge of E. coli, whereas in a mixed culture without the prebiotic the trend was reversed. Growth curves generated for E. coli in a single culture showed that fructo-oligosaccharide did not affect growth, indicating that the carbohydrate was not toxic to E. coli. This indicates that fructo-oligosaccharides may increase the ability of beneficial microbes to outcompete a pathogenic challenge. These results were confirmed using a skin simulant model that incorporates growth of the organisms at an air-surface interface to mimic the vulvar environment. It is possible to use a co-culture assay as an in vitro screening tool to define nutrients that confer a competitive advantage to beneficial flora specific to the female urogenital tract.

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Effect of various salt concentrations on the ruminal parameters of goats

South African Journal of Animal Science ◽

10.4314/sajas.v50i4.15 ◽

2020 ◽

Vol 50 (4) ◽

pp. 635-642

Author(s):

E.C.B. Costa ◽

G.G.L. Araújo ◽

J.S. Oliveira ◽

E.M. Santos ◽

A.F. Perazzo ◽

...

Keyword(s):

Microbial Activity ◽

Volatile Fatty Acids ◽

Negative Impact ◽

Saline Water ◽

Microbial Protein ◽

In Vitro Fermentation ◽

Linear Effect ◽

Randomized Design ◽

The Media

The objective of this study was to evaluate the effects of various concentrations of sodium chloride (NaCl), magnesium chloride (MgCl2), and calcium chloride (CaCl2) on the growth and in vitro fermentation of cellulolytic, glycolytic, and amylolytic microorganisms from the rumen of a goat. Six concentrations of each salt were tested separately, namely 0 mg/dL, 100 mg/dL, 200 mg/dL, 400 mg/dL, 800 mg/dL, and 1600 mg/dL in the culture medium. The experiments were conducted in a completely randomized design, in a 6 x 3 factorial arrangement of salt concentration and substrate (starch, cellulose, and glucose) with three replications of each treatment combination. Concentrations of microbial protein, ammonia (NH3-N), and volatile fatty acids (acetate, propionate, and butyrate) were measured. A quadratic effect of CaCl2 concentration on the production of microbial protein was observed in the cellulose medium. The effect of MgCl2 on NH3-N production in the cellulose medium decreased linearly. Propionate concentration decreased linearly with increasing levels of NaCl and MgCl2 in the media containing starch. There was a decreasing linear effect of MgCl2 on the concentration of butyrate in the media containing glucose. In conclusion, concentrations of NaCl and CaCl2 up to 1,600 mg/dL did not affect the microbial activity of starch, cellulose, and glucose-fermenting organisms. However, the microbial activity of starch-fermenting microbes was inhibited at salt concentrations above 800 mg/dL. Thus, brackish water could be used by goats in semiarid regions, but its use should be managed carefully so that it does not have a negative impact on rumen microbial populations.Keywords: cellulose, glucose, saline water, starch, ruminants

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Fermentation and Exrusion Effects on the In Vitro Proteinand Starch Digestibility of Unripe Plantain and Pigeon Pea Blends

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i530301 ◽

2021 ◽

pp. 86-93

Author(s):

S. E. Orekoya ◽

A. O. Ojokoh ◽

A. O. Arogunjo ◽

J. O. Aribisala ◽

B. O. B. Ajayi-Moses ◽

...

Keyword(s):

Micrococcus Luteus ◽

Titratable Acidity ◽

Protein Digestibility ◽

Pigeon Pea ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Total Titratable Acidity ◽

Flour Blends ◽

Vitro Protein

This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and divided into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). Semi-solid state method of fermentation was deployed to ferment blended samples for 96 hours. The pH, temperature and total titratable acidity (TTA) of these samples were evaluated. Fifteen microorganisms comprising 9 bacteria, 2 yeasts and 4 molds were isolated and identified as; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus fermentum, Leuconostocmesenteroides, Lactobacillus mali, Streptococcus lactis, Saccharomyces cerevisiae, Candida utilis, Aspergillusniger, Aspergillusfumigatus, Aspergilluscandidus, and Mucorhiemalis. There were notable variation in the values of pH and total titratable acidity (TTA) during fermentation. The processes of fermentation and extrusion significantly amplified the in vitro starch digestibility of the flour blends with fermented extruded samples (51.03±0.02 to 55.19±0.02mg/ml) unlike theraw flour blends (36.77±0.20 to 41.26±0.003mg/ml).The in vitro protein digestibility significantly increased with the extruded fermented samples (12.73±0.17 to 15.45±0.06mg/ml) and lowest forraw flour blends (4.57±0.29 to 5.98±0.37mg/ml). Hence, it can be concluded based from the available information from this study that fermentation and extrusion increase the in vitro starch digestibility and protein digestibility of unripe plantain and pigeon pea blends.

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Comparative prebiotic activity of mixtures of cereal grain polysaccharides

AMB Express ◽

10.1186/s13568-019-0925-z ◽

2019 ◽

Vol 9 (1) ◽

Cited By ~ 2

Author(s):

Suzanne Harris ◽

Andrea Monteagudo-Mera ◽

Ondrej Kosik ◽

Dimitris Charalampopoulos ◽

Peter Shewry ◽

...

Keyword(s):

Wheat Flour ◽

In Situ Hybridisation ◽

Short Chain Fatty Acids ◽

Fluorescence In Situ Hybridisation ◽

In Vitro Fermentation ◽

Bacterial Populations ◽

Prebiotic Activity ◽

Cereal Grain ◽

Main Components

AbstractThe main components of the non-starch polysaccharide (NSP) fraction of wheat flour are arabinoxylan (AX) and β-glucan. These are also present in other cereal grains, but their proportions vary with AX being the major component in wheat and rye and β-glucan in barley and oats. Therefore, it was hypothesised that these NSPs could act synergistically when fermented in vitro at the ratios present in the major foods consumed, resulting in increased prebiotic activity. AX and β-glucan were therefore tested in in vitro fermentation studies to assess their prebiotic activity when used individually and/or in different ratios. Short-chain fatty-acids (SCFAs) produced from in vitro fermentation were measured using HPLC and bacterial populations were measured using flow cytometry with fluorescence in situ hybridisation (Flow-FISH). Fermentation of AX alone resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate, after 8–24 h of fermentation, however β-glucan alone did not show prebiotic activity. The greatest prebiotic activity, based on concentration of total SCFAs and increases in total bacteria as well as beneficial Bifidobacterium and Clostridium coccoides/Eubacterium groups, was observed when AX and β-glucan were combined at a 3:1 ratio, which corresponds to their ratios in wheat flour which is major source of cereal fibre in the diet. This indicates that the population of bacteria in the human GI tract may be modulated by the composition of the fibre in the diet, to maximise the prebiotic potential.

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Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp) flour blends

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.47.10000 ◽

2011 ◽

Vol 11 (47) ◽

pp. 5431-5443

Author(s):

L.C Okpala ◽

◽

VA Chinyelu

Keyword(s):

Cajanus Cajan ◽

Pigeon Pea ◽

Trypsin Inhibitors ◽

In Vitro Digestibility ◽

Composite Flour ◽

Organoleptic Evaluation ◽

Saponin Content ◽

Pea Flour ◽

Flour Blends

Cookies were made from pigeon pea ( Cajanus cajan ) and cocoyam ( Xanthosoma sagittifolium ) flour blends. Pigeon pea flour (PPF) was mixed with cocoyam flour (CF) at ratios of 20:80, 30:70, 40:60, 50:50 and 60:40 respectively . The cookies were evaluated for proximate composition, saponins, oxalate, trypsin inhibitors, in -vitro protein digestibility, in -vitro carbohydrate digestibility, physical and sensory qualities. Standard experimental protocols were employed in the estimation of all indices. The protein content s of the cookies were significantly different (p<0.05) from each other and ranged from 10.89 to 11.60% with cookies from 60:40 PPF to CF having the highest value of 11.60% and cookies 20:80 PPF to CF having the least value of 10.89%. T he level s of antinutrients analyzed were low with saponin content ranging from 0.05 to 0.08mg/100g; trypsin inhibitors ranging from 0.08 to 0.11mg/100g and oxalate content between 0.06 to 0.68mg/100g. There were significant differences (p<0.05) observed in the in-vitro digestibility (protein and carbohydrate) with cookies made from 20:80 PPF to CF having the highest protein and carbohydrate in -vitro digestibilities of 64.81% and 67.35% , respectively. Results from the physical evaluation of the cookies revealed that the diameter and spread ratio of the cookies were significantly different (p<0.05) from each other and decreased with increasing levels of pigeon pea flour. Data obtained from the sensory evaluation indicated that the mean scores for taste, colour, general acceptabil ity and texture were generally high for cookies containing at least 50% cocoyam flour. However, cookies made from 20:80 PPF to CF had the highest mean scores for all the parameters assessed and were not significantly (p> 0.05) different from the control (100% wheat). It may, therefore be concluded from the strength of this work that cookies produced from 20% pigeon pea flour and 80% cocoyam flour have great potential as they compared favourably with cookies produced from wheat. The use of this composite flour would go a long way in reducing dependency on wheat flour in countries that import wheat.

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