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


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.


Xylo-oligosaccharides Probiotic Synbiotic Antioxidant 



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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