Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-01-18 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2025.102180

Roongrawee Wandee, Khaetthareeya Sutthanut, Jenjira Songsri, Natthida Weerapreeyakul, Theera Rittirod, Patcharaporn Tippayawat, Orawan Yangkruea, Sirapop Jakcharoenpornchai

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Abstract

This research explored the prebiotic potential of tamarind seed kernel powder (RTS), focusing on yield, nutritional composition, physicochemical properties using ATR-FTIR spectroscopy and colorimetric methods, effects on Bifidobacterium animalis in promoting the growth and biofilm formation compared to inulin using bacterial enumeration and crystal violet staining techniques, and the biofilm biomolecular composition characterization. The multi-nutrient composition RTS yielded 65.65 % (w/w), which significantly exhibited prebiotic activity in a dose-dependent manner with effective concentrations at 2.5 and 5 % RTS, stimulated B. animalis growth (rate 22 % • h^-1) and enhanced biofilm formation (BFI = 256.71) exceeding the inulin. Moreover, ATR-FTIR spectroscopy and PCA analysis revealed the RTS-induced alteration of the biofilm's biomolecular composition, with a notable increase in amide A and a decrease in carboxylic hydroxyl groups. The study highlights RTS as a promising prebiotic agent with the potential for improving gut health, with further validation in the in vivo models being advisable.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.