Promoting Effects of Oligosaccharides from Chinese Yam on the Growth of Two Species of Bifidobacteria in Vitro

doi:10.7506/spkx1002-6630-201706020

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (6): 130-135.doi: 10.7506/spkx1002-6630-201706020

• Bioengineering • Previous Articles Next Articles

Promoting Effects of Oligosaccharides from Chinese Yam on the Growth of Two Species of Bifidobacteria in Vitro

LIU Lu, ZHANG Yan, CHI Jianwei, WEI Zhencheng, ZHANG Mingwei

1. Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 3. Guangdong Marubi Biotechnology Co. Ltd., Guangzhou 510530, China

Online:2017-03-25 Published:2017-03-28

Abstract

Abstract: In the present work, the growth-promoting effects of Chinese yam oligosaccharides on Bifidobacterium adolescentis and Bifidobacterium animals in vitro were examined. Being used as a substitute of carbon source for glucose in culture medium, Chinese yam oligosaccharides had significant promoting effects on the growth of bifidobacteria. With the increase in added Chinese yam oligosaccharides, the viable count of the probiotic bacteria increased, while the pH value decreased. By glucose substitution with 0.5% Chinese yam oligosaccharides, the viable counts of B. adolescentis and B. animals increased by (10.70 ± 4.93)% and (6.02 ± 2.00)%, respectively, and the pH value decreased by (2.64 ± 0.001)% and (3.85 ± 0.65)% respectively. Meanwhile, Chinese yam oligosaccharides promoted the growth rate of bifidobacteria and resulted in earlier onset of the stationary growth phase.

Key words: Chinese yam, oligosaccharides, Bifidobacterium, growth-promoting effects, prebiotics

CLC Number:

TS201.3

LIU Lu, ZHANG Yan, CHI Jianwei, WEI Zhencheng, ZHANG Mingwei. Promoting Effects of Oligosaccharides from Chinese Yam on the Growth of Two Species of Bifidobacteria in Vitro[J]. FOOD SCIENCE, 2017, 38(6): 130-135.

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Promoting Effects of Oligosaccharides from Chinese Yam on the Growth of Two Species of Bifidobacteria in Vitro

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