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Journal of Food Science and Technology

, Volume 52, Issue 7, pp 4551–4557 | Cite as

Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides

  • Lyned D. Lasrado
  • Muralikrishna GudipatiEmail author
Original Article

Abstract

Wheat bran water unextractable portion (WB-WUP) was subjected to xylanase treatment to obtain a mixture of xylo-oligosaccharides (XOS). XOS mixture was purified on charcoal-celite column and the individual oligosaccharides were separated on a Bio-Gel P-2 column. The sugar composition of the purified oligosaccharides was determined by GLC and their structure was deduced by ESI-MS and 1H and 13C NMR. The major oligosaccharides identified were xylobiose and xylotriose (consisting of arabinose). Five strains of lactobacilli (probiotics), XOS (prebiotics) and a combination of both (synbiotics) in milk (as medium) were monitored for antioxidant activity. DPPH radical scavenging activity (~70 %) as well as ferric reducing power (~80 mg/100 ml FeSO4eq) were significantly higher (p < 0.05) in all the synbiotic preparations compared to that of control. The present study indicated that the synbiotic preparations consisting of XOS and lactobacilli can be effectively used as dietary supplement.

Keywords

Xylo-oligosaccharides Probiotic Synbiotic Antioxidant 

Notes

Acknowledgments

We thank Prof. Ram Rajasekharan, Director CSIR-CFTRI, Mysore, for his keen interest in the work and encouragement. L. D. L. thanks the Council of Scientific and Industrial Research (C.S.I.R.), New Delhi, India for the grant of a research fellowship.

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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  1. 1.Department of Biochemistry and NutritionCouncil of Scientific and Industrial Research-Central Food Technological Research InstituteMysoreIndia

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