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 journalArticleScientificpeer-review

17 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 languageEnglish
Pages (from-to)124-131
Number of pages8
JournalInternational Journal of Food Microbiology
Volume242
DOIs
Publication statusPublished - 2 Feb 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

Weissella
Weissella cibaria
Citrus maxima
Functional Food
Citrus
dextran
Dextrans
functional foods
Prebiotics
prebiotics
rye bran
sourdough
Hydrolysis
hydrolysis
whole wheat flour
gastric juice
Gastric Juice
Bifidobacterium
Inulin
inulin

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

Cite this

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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",
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Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima). / Baruah, Rwivoo; Maina, Ndegwa H.; Katina, Kati; Juvonen, Riikka; Goyal, Arun (Corresponding Author).

In: International Journal of Food Microbiology, Vol. 242, 02.02.2017, p. 124-131.

Research output: Contribution to journalArticleScientificpeer-review

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

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

VL - 242

SP - 124

EP - 131

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -