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Prebiotic effects of citrus pectic oligosaccharides
Paola Foti1,2, Gabriele Ballistreri1, Nicolina Timpanaro1
1Council for Agricultural Research and Economics (CREA) - Research Centre for Olive, Fruit and Citrus Crops, Acireale, Italy.
Natural Product Research
|July 6, 2021
Summary
Citrus pectic oligosaccharides from citrus peel waste show enhanced prebiotic activity. These compounds effectively support probiotic growth and possess beneficial antimicrobial and microbiota-modulating properties.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Citrus peel waste is a significant agri-food by-product.
- It contains valuable compounds like pectin, suitable for value addition.
Purpose of the Study:
- To evaluate the prebiotic potential of pectin-derived oligosaccharides from citrus waste.
- To assess their impact on specific probiotic strains' growth and tolerance.
Main Methods:
- Pectin extraction and hydrolysis from citrus fibre.
- Ultrafiltration of hydrolysates to obtain oligosaccharide fractions.
- In vitro testing of prebiotic activity with four probiotic strains.
- Evaluation of probiotic tolerance to pH and bile salts.
Main Results:
- Pectic oligosaccharides from citrus fibre (POS2) exhibited superior prebiotic activity compared to commercial pectin hydrolysate (POS1).
- Selected probiotic strains demonstrated enhanced growth with POS2.
- Probiotic strains showed tolerance to varying pH and bile salt concentrations.
Conclusions:
- Citrus pectic oligosaccharides are promising prebiotics with enhanced properties.
- They possess antimicrobial and microbiota-modulating abilities.
- This highlights their potential for functional food applications.
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