Journal article

In Vitro Prebiotic Properties of Partially Purified Asparagus Falcatus and Taraxacum Javanicum Inulins

Deshani C Mudannayake, Kahandage FST Silva, Kuruppu MS Wimalasiri, Said Ajlouni

Journal of Food and Nutritional Disorders | OMICS Publishing Group | Published : 2016

Abstract

The in vitro prebiotic effects of Asparagus falcatus (AF) and Taraxacum javanicum (TJ) inulins were investigated and compared with commercially available chicory inulin using anaerobic batch culture fermenters, inoculated with human faecal slurries. The effect of three concentrations (1%, 2% and 3%) of each inulin type and fructose were examined. Changes in the growth of four genera of intestinal microbiota namely; Bifidobacteria, Lactobacilli, Clostridia, Coliform, total aerobes and, total anaerobes were determined using a range of selective media after 0, 6, 24 and 48 hours of in vitro fermentation. Short chain fatty acids (acetate, propionate, and butyrate) and lactic acid development dur..

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University of Melbourne Researchers