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The Effect of Tartaric Acid-modified Enzyme-resistant Dextrin from Potato Starch on Growth and Metabolism of Intestinal Bacteria

Slizewska Katarzyna, Barczynska Renata, Kapusniak Janusz and Kapusniak Kamila

In present study, enzyme-resistant dextrin, prepared by heating of potato starch in the presence of hydrochloric (0.1% dsb) and tartaric (40% dsb) acid at 130°C for 2 h (TA-dextrin), was tested as the source of carbon for probiotic lactobacilli and bifidobacteria cultured with intestinal bacteria isolated from faeces of three heathy 70-year old volunteers. The dynamics of growth of bacterial monocultures in broth containing tartaric acid (TA)-modified dextrin was estimated. It was also investigated whether lactobacilli and bifidobacteria cultured with intestinal bacteria in the presence of resistant dextrin would be able to dominate the intestinal isolates. Prebiotic fermentation of resistant dextrin was analyzed using prebiotic index (PI). Fermentation products were determined by HPLC. It was shown that all of the tested bacteria were able to grow and utilize TA-modified dextrin as a source of carbon, albeit to varying degrees. In co-cultures of intestinal and probiotic bacteria, the environment was found to be dominated by the probiotic strains of Bifidobacterium and Lactobacillus, which is a beneficial effect.