The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice

• Main Authors: Frederick ODUN-AYO, John MELLEM, Lalini REDDY
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: modified citrus pectin; supplements; lactobacilli; microbeads
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005006110&lng=en&tlng=en

Abstract Intestinal bacteria utilize the constituent of ingested food for their metabolic activities making the gut microbiota a target in the modification of functional foods. This study examines the effect of modified citrus pectin and encapsulated probiotic, Lactobacillus acidophilus ATCC 4356 on colon lactobacilli microbiota in healthy Balb/c mice. Mice were orally administered once daily with modified citrus pectin alginate probiotic, alginate calcium probiotic, modified citrus pectin and water for 28 days. Faecal lactobacilli count were determined using automated colony counter Doc-It® imaging station. The number of faecal lactobacilli in the modified citrus pectin alginate probiotic-treated mice significantly increased at day 7, 14 and 28 [7.99 ± 0.22, 8.32 ± 0.08 and 8.36 ± 0.23 (log10cfu/g) respectively]. A little or no increase in the faecal lactobacilli count was noted in the modified citrus pectin-treated mice. Modified citrus pectin alginate combined with live probiotic, Lactobacillus acidophilus ATCC 4356 supplements can be used as probiotic therapy to improve the intestinal lactobacilli microbiota in healthy host.