Sains Malaysiana 41(10)(2012): 1223–1231
Kesan
Penggunaan Inulin dan Coklat Berinulin Terhadap Pertumbuhan
in vitro Bifidobakteria
Effects of Inulin and Inulin Containing Chocolate on in vitro Growth
of Bifidobacteria
Norhayati Hussain*
Faculty of Food Science & Technology, Department of Food
Technology, Universiti Putra Malaysia
43400 Serdang, Selangor, Malaysia
Muhammad
Anas Othaman
Biotechnology
Research Centre, Malaysian Agricultural Research and Developement Institute
43400
Serdang, Selangor, Malaysia
Mohd
Khan Ayob
Faculty
of Science and Technology, Universiti Kebangsaan Malaysia
43600
UKM Bangi, Selangor, Malaysia
Diserahkan:
25 Januari 2012 / Diterima: 15 Jun 2012
ABSTRAK
Coklat adalah salah satu daripada makanan
pembekal tenaga segera dan mempunyai kandungan antioksida yang tinggi. Dalam kajian ini, fungsi
coklat telah ditingkatkan dengan menjadikannya sebagai pembawa bahan prebiotik
melalui penukaran keseluruhan kandungan gula dengan inulin. Ujian awal
telah dilakukan untuk memilih kepekatan atau dos inulin yang paling sesuai
sebagai sumber karbon untuk merangsang pertumbuhan bifidobakteria dalam
fermentasi kultur kelompok selama 24 jam dengan menilai kesannya terhadap
perubahan kepekatan sel. Ujian dilakukan terhadap 4 strain bifidobakteria iaitu Bifidobacterium
longum BB536, B. breve ATCC 15700, B. infantis ATCC 15697 dan B. pseudocatenulatum G4. Keputusan menunjukkan
kesemua strain bifidobakteria mampu menggunakan inulin sebagai sumber karbon
pada kepekatan 2, 5, 10 hinggalah 15 g/L inulin. Manakala
kepekatan 5 g/L inulin dilihat mampu digunakan secara optimum (tiada perbezaan
signifikan pada p>0.05)
oleh keempat-empat spesies bifidobakteria tersebut. Inulin pada
kepekatan 5 g/L telah digunakan untuk menghasilkan produk coklat susu (MC-1) dan coklat gelap (DC-2)
berinulin, yang seterusnya dinilai kemampuan produk merangsang pertumbuhan
spesis bifidobakteria berkenaan secara in vitro. Didapati wujud korelasi
negatif yang signifikan (p<0.01) antara pertambahan bilangan
bifidobakteria dan pH untuk setiap kultur tulen B. pseudocatenulatum G4, B. Infantis, B. Breve (masing-masing r= -0.97) dan B. longum BB536 (r= -0.95). Inulin dengan kepekatan 5
g/L telah digunakan sebagai ramuan produk coklat berinulin atau prebiotik. Ia didapati dapat meningkatkan pertumbuhan keempat-empat
spesis bifidobakteria berkenaan dengan lebih berkesan berbanding penggunaan
inulin sahaja sebagai sumber karbon.
Kata kunci: Bifidobakteria; coklat gelap berinulin; coklat susu berinulin; fermentasi; inulin
ABSTRACT
Chocolate is one of the food products that acts as an instant energy source with high antioxidant content. In this study, the
function of the chocolate has been enhanced as prebiotic carrier by replacing
the whole sugar content with inulin. Preliminary studies were carried out to
select a suitable concentration or dosage of inulin as a carbon source in
stimulating the bifidobacteria growth in batch culture fermentation and to
determine its effect on pH changes of the bacterial growth. Tests conducted on 4
strains of bifidobacteria showed that Bifidobacterium longum BB536, B.
breve ATCC 15700, B. infantis ATCC 15697
and B. pseudocatenulatum G4 were able to use inulin as a carbon source
at 2, 5, 10 and 15 g/L doses and the fermentation ended in 24 hours. The four
strains of bifidobacteria also showed their ability to use inulin at an optimum
concentration of 5 g/L, better than other concentration used (no significant
different at p>0.05). Inulin at 5 g/L
concentration was used in producing milk (MC-1)
and dark (DC-2) chocolate containing inulin which were then tested
for their capability in stimulating the in vitro growth of bifidobacteria.
There was significantly negative correlation between increment in number of
microorganism and pH for every pure culture B. pseudocatenulatum G4 (r=
-0.97), B. infantis (r= -0.97), B. breve (r= -0.97)
and B. longum BB536 (r= -0.95) used in this study. The dose of 5 g/L inulin added into both type of prebiotic chocolate
showed better growth performance by the four strains of bifidobacteria compared
to the use of inulin alone as a carbon source.
Keywords: Bifidobacteria; dark chocolate
containing inulin; fermentation; inulin; milk chocolate containing inulin
RUJUKAN
Bouhnik, Y., Vahedi, K., Achour, L., Attar, A.,
Salfati, J., Polchart, P., Marteau, P., Flourie, B., Bornet, F. & Rambaud,
J.C. 1999. Short chain fructo-oligosaccharide administration dose-dependently
increases fecal bifidobacteria in healthy humans. The Journal of Nutrition 129:
113-116.
Gibson, G.R. 1998. Dietary modulation
of the human gut microflora using prebiotics. British Journal of
Nutrition 80 (Suppl.): S209-S212.
Gibson, G.R. & Fuller, R. 2000. Aspects of in vitro and in vivo research approaches directed toward identifying probiotics
and prebiotics for human use. The Journal
of Nutrition 130: 391S-395S.
Goldin, B.R. & Gorbach, S.L 1980. Effect of Lactobacillus acidophilus dietary supplements on 1,2
dimetylhydrazine dihydrochloride-induced intestinal cancer in rats. Journal
of the National Cancer Institute 64: 263-265.
Ishibashi, N., Yaeshima, T.
& Hayasawa, H. 1997. Bifidobacteria: Their significance in human intestinal health. Malaysian
Journal Nutrition 3: 149-159.
Koo, M. & Rao, V. 1991. Long
term effect of bifidobacteria and Neosugar on precursor lesions of
colonic cancer in mice. Nutrition Cancer 16: 249-257.
Mariam, R.S., Yap, K.W., Lim, L.C., Muhammad,
K., Shuhaimi, M., Sipat, A., Ali, A.M., Nur-Atiqah, N.A. & Yazid, A.M.
2004. Strain differences in deconjugation of bile acids in Bifidobacterium pseudocatenulatum isolates. J. Bioscience Microflora. 23(2): 93-98.
Palframan, R.J., Gibson, G.R. & Rastall,
R.A. 2002. Effect of pHand dose on the growth of gut bacteria
on prebiotic carbohydrates in vitro. Anaerobe 8:
287-292.
Rao, V. 2001. The prebiotic properties of
oligofructose at low intake levels. Nutrition Research. 21: 843-848.
Reading, S., Aramendi, S., Gibson, G. &
McCartney, A. 1998. An in vitro investigation of the minimum
fructo-oligosaccharide dose affording a prebiotic effect. European Symposium on
Functional Properties of Non- Digestible Carbohydrates, 5-7 March, Lisbon,
Portugal.
Roberfroid, M.B., Van Loo, J.A.E. & Gibson,
G.R. 1998. The bifidogenic nature of chicory inulin and its
hydrolysis products. Journal Nutrition 128: 11-19.
Roberfroid M.B. 2007. Prebiotics: The Concept
Revisited. The Journal of Nutrition 137(3): 830S-837S.
Rossi, M., Corradini, C., Alberto, A., Nicolini, M., Pompei,
A., Zanoni, S. & Matteuzi, D. 2005. Fermentation of
fructooligosacharide and inulin by Bifidobacteria: a Comparative study of pure
and fecal cultures. Applied and Environmental Microbiology 71(10):
6150-6158.
Scardovi, V. 1986. Genus
Bifidobacterium. In Bergey’s Manual of Systematic
Bacteriology. Baltimore: Williams and Wilkin. vol.
2, pp. 1418-1434
Shuhaimi, M., Yazid, A.M., Ali, A.M., Ghazali, M.H., Zaitun,
H. & Atiqah, N.A. 1999. Antibacterial
activity, antimicrobial susceptibility and adherence properties of Bifidobacterium
infantis G4. Pakistan J. Biol. Sci. 2: 1231-1235.
Wada,
K. 1990. In vitro fermentability of oligofructose and inulin by some species of human intestinal
flora. Technical report by Calpis Intestinal Flora
Laboratory, ORAFTI, Aandorenstraat 1-B3300 Tienen, Belgium.
Wang,
X. & Gibson, G.R. 1993. Effect of in vitro fermentation
of oligofructose and inulin by bacteria growing in the human large intestine. Journal Applied Bacteriology 75: 373-380.
*Pengarang
untuk surat-menyurat; email: yati@food.upm.edu.my
|