Functional characterization and therapeutic potential of synbiotic formulation of Lactiplantibacillus plantarum KCFe63 and chicory

Abstract

Dairy-derived carbohydrates are traditionally used as prebiotics; however, considering allergies, intolerance, and vegan lifestyles, plant-based prebiotics are being explored. This study investigated the prebiotic effects of banana fruit, oats grain and chicory root powders on indigenous lactic acid bacteria with the aim to develop a synbiotic instant mix that offers therapeutic benefits. It was seen that the water binding capacity was highest in banan fruit powder while Oat grain powder had the highest oil binding capacity. Chicory root showed the highest antioxidant potential for DPPH as well as ABTS with an IC₅₀ (mg mL⁻¹) of 3.76 ± 0.01(methnolic extract) and 1.61 ± 0.31 (Aqueous extract) respectively. The solvent type was seen to strongly affect the antioxidant capacity. No significant difference between the amylase hydrolysis of chicory root powder and standard inulin indicating its ability to remain undigested till it reaches the GI tract. The plant based prebiotics was able to support growth of probiotics however no significant difference (p = 0.48) in Δ log CFU/mL values of probiotic strains among tested prebiotic source were observed. A non dairy synbiotic product was formulated using L. plantarum KCFe6 and chicory with a total carbohydrate content of around 80%. There were no significant differences in the viable cell counts between the probiotic and synbiotic produced stored at (28 °C) and refrigerated conditions (4 °C) the cell count remained above 8 log CFU throughout the study period. The synbiotic product showed higher antimicrobial zones than the probiotic at room temperature and refrigerated conditions for all pathogens except S.typhimurium. The synbiotic product demonstrated higher antioxidant and anti-cholesterol abilities throughout the storage period compared to only probiotics, and storage at 4 °C was found to be better in preservation of functional properties. Overall this study supports the potential of using plant based prebiotics for developing a dry shelf stable synbiotic formulation for enhancing the probiotic viability and its functional properties.

Keywords

Probiotics / Synbiotics / Functional foods / Lactose intolerance / Cholesterol reduction / Antioxidative

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