Main content area

Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides

Lasrado, Lyned D., Gudipati, Muralikrishna
Journal of food science and technology 2015 v.52 no.7 pp. 4551-4557
2,2-diphenyl-1-picrylhydrazyl, Lactobacillus, antioxidant activity, arabinose, electrospray ionization mass spectrometry, free radical scavengers, milk, nuclear magnetic resonance spectroscopy, prebiotics, probiotics, wheat bran, xylanases, xylooligosaccharides
Wheat bran water unextractable portion (WB-WUP) was subjected to xylanase treatment to obtain a mixture of xylo-oligosaccharides (XOS). XOS mixture was purified on charcoal-celite column and the individual oligosaccharides were separated on a Bio-Gel P-2 column. The sugar composition of the purified oligosaccharides was determined by GLC and their structure was deduced by ESI-MS and ¹H and ¹³C NMR. The major oligosaccharides identified were xylobiose and xylotriose (consisting of arabinose). Five strains of lactobacilli (probiotics), XOS (prebiotics) and a combination of both (synbiotics) in milk (as medium) were monitored for antioxidant activity. DPPH radical scavenging activity (~70 %) as well as ferric reducing power (~80 mg/100 ml FeSO₄eq) were significantly higher (p < 0.05) in all the synbiotic preparations compared to that of control. The present study indicated that the synbiotic preparations consisting of XOS and lactobacilli can be effectively used as dietary supplement.