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Unlabelled: The viability and activity of Bifidobacterium pseudocatenulatum G4, B. longum BB 536 and yoghurt cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) were studied in yoghurt containing 0.75% Mangefira pajang fibrous polysaccharides (MPFP) and inulin. Growth of probiotic organisms, their proteolytic activities, the production of short chain fatty acids (lactic, acetic and propionic) and the pH of the yoghurt samples were determined during refrigerated storage at 4 °C for 28 d. B. pseudocatenulatum G4 and B. longum BB 536 showed better growth and activity in the presence of MPFP and inulin, which significantly increased the production of short chain fatty acids as well as the proteolytic activity of these organisms., Practical Application: This is the first study reported on produce synbiotic yoghurt as a functional food for specified health uses contains bifidobacteria and M. pajang fibrous polysaccharides. M. pajang fibrous polysaccharides can be used as a prebiotic particularly in dairy products to increase the viability and activity of bifidobacteria which can be used as probiotic to exert health benefit to the human by yoghurt that is considered common use in society; thus, the benefits of synbiotic yoghurt are readily accessible to the member of society., (© 2012 Institute of Food Technologists®)

Abstract: Populations of Bifidobacterium longum BB536, Salmonella choleraesuis JCM 6977, Escherichia coli ATCC 35922 and B. pseudocatenulatum G4 were monitored over 24 and 48h. The digestibility of Mangifera pajang fibrous (MPF) and its polysaccharides by human gastric juice and human α-amylase were also determined. MPF and its polysaccharides increased the number of bifidobacteria but did not affect the growth of S. choleraesuis JCM 6977 or E. coli ATCC 35922; moreover, their effects were comparable to those of the commercial prebiotic inulin. M. pajang fibrous polysaccharides showed the highest non-digestibility by human gastric juice and human α-amylase compared to MPF and inulin; MPF showed a higher non-digestibility than inulin. MPF and its polysaccharides showed strong fermentation and non-digestibility properties, and thus it might be a prospective prebiotic that could be incorporated into food products. [Copyright &y& Elsevier]

Abstract: The composition of bambangan peel dietary fibre (DF) and several properties related to its nutritional quality were investigated. The physicochemical properties and antioxidant capacity for the fibre-rich powder (FRP) were investigated, and the chemical composition for soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) were also studied. The FRP had a high amount of total dietary fibre (TDF; 72.3g/100g FRP) with a balanced SDF/IDF ratio (46.3/53.7%). The FRP had a high glucose retardation index, water-holding capacity (WHC), oil-holding capacity (OHC), and swelling. The antioxidant capacity of the FRP, as determined by the DPPH assay using an Elisa reader, exhibited a strong potency due to the presence of associated total polyphenols (98.3mg/g FRP). These FRP characteristics indicated that bambangan peels are a rich source of DF, antioxidants, and other bioactive compounds that can be incorporated with food products to improve the nutraceutical properties of these products. [ABSTRACT FROM AUTHOR]