Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 72, Issue 1, Pages 15-22Publisher
WILEY
DOI: 10.1111/1471-0307.12555
Keywords
Synbiotic fermented milk; Probiotics; Prebiotics; Lactobacillus acidophilus; Antidiabetic potential; Antimicrobial activity
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Funding
- Higher Education Commission of Pakistan
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The current study was based on evaluation of the therapeutic potential (antimicrobial and antidiabetic) of a synbiotic fermented milk product developed by optimising levels of the prebiotic ingredients (fructooligosaccharide and isomaltooligosaccharide). The maximum growth rate (0.27 +/- 0.21a cfu/mL) of Lactobacillus acidophilus ATCC((R)) 4357 (TM) was observed with 2.345-2.445% of fructooligosaccharide and 2.53-2.62% of isomaltooligosaccharide. Significant antimicrobial potential of the synbiotic fermented milk was observed against Escherichia coli and Staphylococcus aureus due to the addition of prebiotics. Similarly, the final product also showed 62.9%, 71.5% and 57.0% reduction in blood glucose, urea and creatinine levels, respectively, of diabetic rabbits, when supplemented with 6% of the synbiotic fermented milk. A synbiotic fermented milk product with significant therapeutic potential could be developed using fructooligosaccharide and isomaltooligosaccharide as prebiotic ingredients.
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