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Study of prebiotic properties of selected banana species in Thailand

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Abstract

Prebiotics are functional foods with health-promoting properties that are used in many developed countries. Thailand is one of the countries that produces many plants that should have prebiotic properties. In this study, we investigated the potential prebiotic effects of powders obtained from Saba, Pisang Awak Banana and Silver bluggoe in vitro in accordance with their physical, chemical and microbiological properties. These selected plants were found to demonstrate good water-/oil-binding properties. They contained chlorophyll, beta carotene and lycopene and showed good resistance to stomach and small-intestine enzymes. The selected plants were further used to evaluate prebiotic properties by supplementing as a carbon source in culturing broth for growing probiotic bacteria and pathogenetic bacteria. The increase in the number of probiotic bacteria during fermentation of these selected plants correlated with decreased pH. The growth of four strains of probiotic bacteria seemed to be promoted in MRS broth containing these selected plants, but no significant differences in the number of probiotic bacterial groups were detected in response to difference concentrations of all these selected plants. In addition, we noted that a decrease in the number of all four strains of pathogenic bacteria during fermentation of these selected plants correlated with a decreased pH. Moreover, the antimicrobial activity of selected plant prebiotics supported probiotic substance production to inhibit growth of pathogenic bacteria. In conclusion, we have shown that the addition of selected prebiotic plants, indicating that they should be used as a prebiotic food ingredient, represents a potential alternative to available commercial prebiotics.

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Acknowledgments

The author (P. Powthong) would like to express her sincere gratitude and profound appreciation to Research Institute, Rangsit University, under grant number 56/2559, for providing funds to P. Powthong. The authors would also like to extend their thanks to Dr. Kamlai Laohaphatanalert for kindly providing banana samples.

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Authors and Affiliations

  1. Faculty of Medical Technology, Rangsit University, Pathum Thani, 12000, Thailand

    Pannapa Powthong & Bajaree Jantrapanukorn

  2. Department of Medical Science, Faculty of Science, Rangsit University, Pathum Thani, 12000, Thailand

    Pattra Suntornthiticharoen

  3. Rajamangala University of Technology Rattanakosin, Nakhon Pathom, 73170, Thailand

    Kamlai Laohaphatanalert

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  1. Pannapa Powthong
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  2. Bajaree Jantrapanukorn
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  3. Pattra Suntornthiticharoen
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  4. Kamlai Laohaphatanalert
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Correspondence to Pannapa Powthong.

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The work described in the manuscript is original. It has never been presented, submitted or published in any publication before and does not encroach on any patents.

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Powthong, P., Jantrapanukorn, B., Suntornthiticharoen, P. et al. Study of prebiotic properties of selected banana species in Thailand. J Food Sci Technol 57, 2490–2500 (2020). https://doi.org/10.1007/s13197-020-04284-x

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  • DOI: https://doi.org/10.1007/s13197-020-04284-x

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