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Journals / Gıda / 2005 / Cilt: 30 - Sayı: 5

Effect of Oligosaccharides on Growth and Viability of Probiotic Bacteria (Turkish with English Abstract)

Oligosakkaritlerin Probiyotik Bakterilerin Gelişimi ve Canlılığı Üzerine Etkisi

Bülent KABAK
İşıl VAR
Journal
Gıda
Pages
—
Publication Date
2005-10-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this article, the effect of oligosaccharides on composition of gut microflora and the influence of oligosaccharides used commonly in commercially applications on the growth, activity and viability of probiotic bacteria during storage period were discussed.

📌 3 Key Takeaways

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Objective & Hypothesis:Oligosaccharides are non-digestible polysaccharides that contain between 3 and 10 sugar moieties binding with glycosidic bonds.
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Key Findings & Data:Oligosaccharides are found naturally in foods such as onions, garlic, asparagus, artichokes and tomatoes.
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Conclusion & Impact:In this article, the effect of oligosaccharides on composition of gut microflora and the influence of oligosaccharides used commonly in commercially applications on the growth, activity and viability of probiotic bacteria during storage period were discussed.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Oligosakkarit · probiyotik bakteri

Abstract

Oligosaccharides are non-digestible polysaccharides that contain between 3 and 10 sugar moieties binding with glycosidic bonds. Oligosaccharides are found naturally in foods such as onions, garlic, asparagus, artichokes and tomatoes. In addition, they are produced commercially by enzymatic hydrolysis of polysaccharides or synthesis from mono and/or disaccharides. Oligosaccharides are not hydrolyzed or absorbed in the small intestine. However, they are fermented especially by Lactobacillus spp. and Bifidobacterium spp. in the colon and shown prebiotic effect. In this article, the effect of oligosaccharides on composition of gut microflora and the influence of oligosaccharides used commonly in commercially applications on the growth, activity and viability of probiotic bacteria during storage period were discussed.

Özet

Oligosakkaritler, glikozit bağla bağlı 3-10 şeker ünitesinden oluşan sindirilemeyen polisakkaritlerdir. Oligosakkaritler soğan, sarımsak, kuşkonmaz, enginar ve domates gibi bitkilerde doğal olarak bulunmalarının yanı sıra ticari olarak polisakkaritlerin enzimatik hidrolizi ile veya monosakkarit ve/veya disakkaritlerden sentezlenerek üretilmektedir. Oligosakkaritler, ince bağırsakta hidrolize veya absorbe edilemezken, kolon bölgesinde özellikle Lactobacillus spp. ve Bifidobacterium spp. tarafından fermente edilebilmekte ve prebiyotik özellik göstermektedirler. Bağırsak mikrobiyal florasının dengede bulunması insan sağlığı açısından büyük önem taşımaktadır. Bu makalede, oligosakkaritlerin bağırsak mikroflorasının kompozisyonu üzerine etkisi ve ticari olarak yaygın bir şekilde kullanılan oligosakkaritlerinprobiyotik bakterilerin gelişimi, aktivitesi ve depolama süresi boyunca canlılığı üzerine etkisi tartışılmıştır.

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Cite This Article

KABAK, B., VAR, İ. (2005). Effect of Oligosaccharides on Growth and Viability of Probiotic Bacteria (Turkish with English Abstract). Gıda, Cilt: 30 - Sayı: 5. https://ajindex.com/articles/39894

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