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

IF 8.2 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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罗望子仁的益生元特性对双歧杆菌生长和生物膜形成的影响。

本研究探讨了罗望子仁粉（RTS）的益生元潜力，重点研究了其产量、营养成分、理化性质（采用ATR-FTIR光谱和比色法）、细菌计数和结晶紫染色技术（与菊粉相比）对动物双歧杆菌促进生长和生物膜形成的影响，以及生物膜的生物分子组成表征。多营养成分RTS产量为65.65% (w/w)，在有效浓度为2.5%和5% RTS时表现出显著的剂量依赖性益生元活性，刺激B.动物生长（率为22%•h-1），促进生物膜形成（BFI = 256.71）超过菊粉。此外，ATR-FTIR光谱和PCA分析显示，rts诱导的生物膜的生物分子组成发生了变化，酰胺a明显增加，羧基明显减少。该研究强调RTS是一种有前景的益生元制剂，具有改善肠道健康的潜力，建议在体内模型中进一步验证。

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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.