AI Article Synopsis

  • This study examined the prebiotic effects of honeys from two native Brazilian plants, Ziziphus joazeiro and Mimosa arenosa, on the growth of two probiotic strains, Lactobacillus acidophilus and Bifidobacterium animalis.
  • The honeys were found to promote growth of the probiotics and showed positive prebiotic activity scores, with Ziziphus joazeiro honey (JJ) having the strongest effects on probiotic growth and metabolism.
  • Measurements over 48 hours indicated that sugars decreased while organic acids increased during the cultivation with honey, highlighting the potential of these honeys as beneficial prebiotics in the semi-arid region of Brazil.

Article Abstract

This study assessed the in vitro prebiotic effects of honeys from Ziziphus joazeiro Mart. (juazeiro; J) and Mimosa arenosa Willd Poir (jurema branca; JB) produced by native stingless bees, namely Melipona subnitida Ducke (jandaíra; J) and M. scutellaris Latrelle (uruçu; U), in the Brazilian Northeastern semi-arid region toward the probiotics Lactobacillus acidophilus LA-05 and Bifidobacterium animalis subsp. lactis BB-12. Cells of the probiotic strains were enumerated over 48 h of cultivation in broths containing each honey (JJ, JU, JBJ or JBU) as a sole carbon source. The metabolic activities of probiotic strains in these media were assessed by measuring changes in pH values and sugars, organic acids and phenolics contents. All honeys (20 or 30 g/L) exerted growth promoting effects and displayed positive prebiotic activity scores (0.94-1.22) on tested probiotics. JJ showed the highest (p < 0.05) stimulatory effects on probiotics growth and prebiotic scores. At the end of the cultivation period, counts of L. acidophilus LA-05 and B. lactis BB-12 increased (p < 0.05) more than 2 log in broths regardless the monofloral honey added. The pH values and sugars contents decreased (p < 0.05), while the organic acids contents increased (p < 0.05) during cultivation of probiotics in broths containing JJ, JU, JBJ or JBU as carbon source. After 48 h of cultivation, contents of gallic, caftaric and caffeic acid, catechin and procyanidins (B1 and B2) decreased (p < 0.05) in media containing JJ, JU, JBJ or JBU despite of the inoculated probiotic. JJ honey presented overall the better stimulatory effects on the growth and metabolism of L. acidophilus LA-05 and B. lactis BB-12. These results showed for the first time the potential prebiotic properties of four monofloral honeys produced by stingless bees in the Brazilian Northeastern semi-arid region.

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Source
http://dx.doi.org/10.1016/j.foodres.2019.108809DOI Listing

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