Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

Rwivoo Baruah; Ndegwa H. Maina; Kati Katina; Riikka Juvonen; Arun Goyal

doi:10.1016/j.ijfoodmicro.2016.11.012

Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

Rwivoo Baruah, Ndegwa H. Maina, Kati Katina, Riikka Juvonen, Arun Goyal (Corresponding Author)

Research output: Contribution to journal › Article › Scientific › peer-review

71 Citations (Scopus)

Abstract

Weissella cibaria RBA12 isolated from pummelo from Northeast India produces a dextran composed of 97% α-(1 → 6) linkages in the main chain and 3% α-(1 → 3) branched linkages. The in vitro prebiotic activity of dextran-RBA12 was explored. Dextran-RBA12 displayed enhanced growth of probiotic Bifidobacterium and Lactobacillus spp., and controlled growth of non-probiotic enteric bacteria. Dextran-RBA12 showed superior resistance to physiological barriers with a maximum hydrolysis of 0.51%, 0.31% and 0.24% by artificial gastric juice, α–amylase and intestinal fluid, respectively, whereas compared to maximum hydrolysis of 25.23%, 19.13% and 6%, respectively after 5 h of incubation shown by commercial prebiotic inulin. The production of dextran from Weissella cibaria RBA12 in sourdough prepared from whole wheat flour, wheat bran and rye bran showed the highest dextran of 3.26 ± 0.12% d.w. in rye bran. The overall study summarized that dextran-RBA12 can be used as a prebiotic and also can be easily produced in sourdough.

Original language	English
Pages (from-to)	124-131
Journal	International Journal of Food Microbiology
Volume	242
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2016.11.012
Publication status	Published - 2 Feb 2017
MoE publication type	A1 Journal article-refereed

Keywords

Dextran
Inulin
NMR
Prebiotic
Sourdough
Weissella
Dietary Fiber/metabolism
Prebiotics/analysis
Triticum/microbiology
Citrus/microbiology
Bifidobacterium/growth & development
Flour/analysis
Dextrans/analysis
India
Weissella/chemistry
Functional Food/analysis

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10.1016/j.ijfoodmicro.2016.11.012

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@article{344951b02327471f9044f25d129fce8c,

title = "Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)",

abstract = "Weissella cibaria RBA12 isolated from pummelo from Northeast India produces a dextran composed of 97% α-(1 → 6) linkages in the main chain and 3% α-(1 → 3) branched linkages. The in vitro prebiotic activity of dextran-RBA12 was explored. Dextran-RBA12 displayed enhanced growth of probiotic Bifidobacterium and Lactobacillus spp., and controlled growth of non-probiotic enteric bacteria. Dextran-RBA12 showed superior resistance to physiological barriers with a maximum hydrolysis of 0.51%, 0.31% and 0.24% by artificial gastric juice, α–amylase and intestinal fluid, respectively, whereas compared to maximum hydrolysis of 25.23%, 19.13% and 6%, respectively after 5 h of incubation shown by commercial prebiotic inulin. The production of dextran from Weissella cibaria RBA12 in sourdough prepared from whole wheat flour, wheat bran and rye bran showed the highest dextran of 3.26 ± 0.12% d.w. in rye bran. The overall study summarized that dextran-RBA12 can be used as a prebiotic and also can be easily produced in sourdough.",

keywords = "Dextran, Inulin, NMR, Prebiotic, Sourdough, Weissella, Dietary Fiber/metabolism, Prebiotics/analysis, Triticum/microbiology, Citrus/microbiology, Bifidobacterium/growth & development, Flour/analysis, Dextrans/analysis, India, Weissella/chemistry, Functional Food/analysis",

author = "Rwivoo Baruah and Maina, {Ndegwa H.} and Kati Katina and Riikka Juvonen and Arun Goyal",

note = "Funding Information: The authors would like to thank Dr. Deeplina Das for suggestions and discussion regarding the prebiotic activity analysis. The research work was supported by a project grant ( BT/PR1518/PID/6/613/2011 ) from Department of Biotechnology ( DBT ), New Delhi, India to A. Goyal. The authors would like to gratefully acknowledge the help of Central Instruments Facility, Indian Institute of Technology Guwahati, India for NMR analysis. Publisher Copyright: {\textcopyright} 2016 Elsevier B.V. Copyright: Copyright 2017 Elsevier B.V., All rights reserved.",

year = "2017",

month = feb,

day = "2",

doi = "10.1016/j.ijfoodmicro.2016.11.012",

language = "English",

volume = "242",

pages = "124--131",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

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TY - JOUR

T1 - Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

AU - Baruah, Rwivoo

AU - Maina, Ndegwa H.

AU - Katina, Kati

AU - Juvonen, Riikka

AU - Goyal, Arun

N1 - Funding Information: The authors would like to thank Dr. Deeplina Das for suggestions and discussion regarding the prebiotic activity analysis. The research work was supported by a project grant ( BT/PR1518/PID/6/613/2011 ) from Department of Biotechnology ( DBT ), New Delhi, India to A. Goyal. The authors would like to gratefully acknowledge the help of Central Instruments Facility, Indian Institute of Technology Guwahati, India for NMR analysis. Publisher Copyright: © 2016 Elsevier B.V. Copyright: Copyright 2017 Elsevier B.V., All rights reserved.

PY - 2017/2/2

Y1 - 2017/2/2

N2 - Weissella cibaria RBA12 isolated from pummelo from Northeast India produces a dextran composed of 97% α-(1 → 6) linkages in the main chain and 3% α-(1 → 3) branched linkages. The in vitro prebiotic activity of dextran-RBA12 was explored. Dextran-RBA12 displayed enhanced growth of probiotic Bifidobacterium and Lactobacillus spp., and controlled growth of non-probiotic enteric bacteria. Dextran-RBA12 showed superior resistance to physiological barriers with a maximum hydrolysis of 0.51%, 0.31% and 0.24% by artificial gastric juice, α–amylase and intestinal fluid, respectively, whereas compared to maximum hydrolysis of 25.23%, 19.13% and 6%, respectively after 5 h of incubation shown by commercial prebiotic inulin. The production of dextran from Weissella cibaria RBA12 in sourdough prepared from whole wheat flour, wheat bran and rye bran showed the highest dextran of 3.26 ± 0.12% d.w. in rye bran. The overall study summarized that dextran-RBA12 can be used as a prebiotic and also can be easily produced in sourdough.

AB - Weissella cibaria RBA12 isolated from pummelo from Northeast India produces a dextran composed of 97% α-(1 → 6) linkages in the main chain and 3% α-(1 → 3) branched linkages. The in vitro prebiotic activity of dextran-RBA12 was explored. Dextran-RBA12 displayed enhanced growth of probiotic Bifidobacterium and Lactobacillus spp., and controlled growth of non-probiotic enteric bacteria. Dextran-RBA12 showed superior resistance to physiological barriers with a maximum hydrolysis of 0.51%, 0.31% and 0.24% by artificial gastric juice, α–amylase and intestinal fluid, respectively, whereas compared to maximum hydrolysis of 25.23%, 19.13% and 6%, respectively after 5 h of incubation shown by commercial prebiotic inulin. The production of dextran from Weissella cibaria RBA12 in sourdough prepared from whole wheat flour, wheat bran and rye bran showed the highest dextran of 3.26 ± 0.12% d.w. in rye bran. The overall study summarized that dextran-RBA12 can be used as a prebiotic and also can be easily produced in sourdough.

KW - Dextran

KW - Inulin

KW - NMR

KW - Prebiotic

KW - Sourdough

KW - Weissella

KW - Dietary Fiber/metabolism

KW - Prebiotics/analysis

KW - Triticum/microbiology

KW - Citrus/microbiology

KW - Bifidobacterium/growth & development

KW - Flour/analysis

KW - Dextrans/analysis

KW - India

KW - Weissella/chemistry

KW - Functional Food/analysis

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U2 - 10.1016/j.ijfoodmicro.2016.11.012

DO - 10.1016/j.ijfoodmicro.2016.11.012

M3 - Article

C2 - 27992769

AN - SCOPUS:85006094528

SN - 0168-1605

VL - 242

SP - 124

EP - 131

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

ER -

Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

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Keywords

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