The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity

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dc.contributor.authorDarılmaz, Derya Önal
dc.contributor.authorSönmez, Şule
dc.contributor.authorBeyatlı, Yavuz
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T09:16:35Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T09:16:35Z
dc.date.issued2019
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractThis paper examines the impact of inulin, Lactobacillus spp. (candidate probiotics), and synbiotic (inulin + Lactobacillus spp.) preparation on oxalate degrading activity and viability of Escherichia coli. In this study, the lowest viability of E. coli was recorded for the synbiotic treatments of Lactobacillus fermentum BP5 (59%) and IP5 (60%). The oxalate degrading activity of L. fermentum IP5 was 38.18 and 29.60% higher than the other strains after growth in 10 mM and 20 mM MRS-ox plus 5% inulin media, respectively. The mixture of three strains demonstrated higher oxalate degrading capacity than the individual strains and showed the same good growth rates (9.43 CFU mL(-1)) as individuals. The study concludes that the addition of prebiotics has a significant effect on probiotics; therefore, a combination of L. fermentum IP5 with inulin could be a viable probiotic-based functional food approach in administering oxalate metabolism and also treatment of E. coli-related infections.
dc.description.sponsorshipAksaray University
dc.description.sponsorshipThis research did not receive any specific grant from funding agencies in the public, commercial or not-for-profit sectors. The authors are grateful to Aksaray University for financial support and Aksaray University Scientific and Technological Research and Application Center (ASUBTAM) for the provision of laboratory facilities. The authors also thank Dr. Silvia Turroni for providing reference cultures (L. delbrueckii DSM 20074 and L. acidophilus NCFM). This text was analysed in terms of grammar and use of language by Lecturer Ekmel Emrah Hakman, MA, in the Academic Foreign Language Support Center, Aksaray University.
dc.identifier.doi10.1111/ijfs.13912
dc.identifier.endpage131en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage121en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.13912
dc.identifier.urihttps://hdl.handle.net/20.500.12451/4619
dc.identifier.volume54en_US
dc.identifier.wosWOS:000454536700014
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectInulin
dc.subjectLactobacillus
dc.subjectOxalate-Degrading
dc.subjectPrebiotic
dc.subjectProbiotic
dc.subjectSynbiotic
dc.titleThe effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity
dc.typeArticle

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