A Preliminary Study of Inulin Degradation in Intestinal-origin Lactic Acid Bacteria
| Main Authors: | Adityarini, Rini, Widodo, Widodo |
|---|---|
| Format: | Proceeding NonPeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/139124/1/Mbak%20Rini%20ICST%20Lengkap.pdf https://repository.ugm.ac.id/139124/ |
Daftar Isi:
- Lactic acid bacteria (LAB) are known as probiotics, conferring health benefits on humans through their immunostimulatory, anti-mutagenic, anti-carcinogenic and antimicrobial effects, the latter of which suppress potentially harmful bacteria. The role of LAB as probiotics in the human gastrointestinal (GI) tract is partly affected by the sources of bacteria and the ability to consume prebiotics. In this study, an intestinal-origin strain of Pediococcus acidilactici and two strains of Lactobacillus casei were assessed in vitro for their capacity to degrade inulin as a sole energy source, using conventional glucose as a control. Identification of inulinase, which has the ability to degrade inulin, was then carried out to obtain information regarding inulin-degrading proteins and their degradation patterns. In order to examine their ability to degrade inulin, bacteria were grown in inulin-containing medium. All bacteria were able to grow in modified MRS with inulin and the identification of inulin-degrading protein was accomplished through SDS-PAGE analysis. Protein profiles of Lactobacillus casei AP and AG grown in modified MRS containing inulin showed significantly different bands from those grow on glucose. The protein profiles of bacteria grown on inulin had different band sizes from those grown on glucose, such as 50 kDa and 30 kDa in cell wall protein, 10 and 65 kDa in the intracellular and 100 kDa in the extracellular fractions. Further analysis of inulin-degrading proteins need to be conducted to provide detailed information about inulin degradation patterns and to explain inulin metabolism in bacteria. In conclusion, Lactobacillus casei AP and AG have potential as probiotics based on their ability to degrade inulin.