Effect of Fructooligosaccharide Supplementation on Growth and Survival of Bacillus coagulans IS2 in Green Tea and Black Tea Infusion

Author: Nikkam I.T., Poshadri A., Deshpande H.W. and Machewad G.M.

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Abstract

Fructooligosaccharide is a dietary fibre known to improve the survivability of probiotic microorganisms by digesting in the large intestine by the probiotics and species like Lactobacillus and Bifidobacterium are incapable of colonizing the large intestine as they are sensitive to acidity and bile salts. Being the most consumed beverage after water, tea can function as a carrier of probiotics for large amounts of the population. The objective of this study is to investigate the effect of Fructooligosaccharide on the growth and survival of B. coagulans in tea infusion. Green tea infusion (GTI) and black tea infusion (BTI) were divided into three combinations containing 1) 0% sucrose + 0% FOS; 2) 5% (w/v) sucrose; 3) 5% (w/v) sucrose + 5% (w/v) FOS. The Total polyphenol content (TPC) and Ferric-reducing antioxidant power (FRAP) of the combinations were determined and B. coagulans was inoculated into each group, and incubated at 45°C for 24 hours. Samples were collected every 6 hours to determine the log CFU/ml and average growth rate (log CFU/ml/hr). GTI exhibited higher TPC, and FRAP compared to BTI. Notably, the viable count of B. coagulans was 63.60% higher in BTI compared to GTI in the first combination, indicating a negative correlation (R² = 0.70) between TPC and B. coagulans’ growth rate. Supplementation of FOS resulted in a 36.07% increase and a 4.32% increase in the viable count of B. coagulans in green tea and black tea formulations respectively which were positive correlations (R² = 0.97, R² = 0.98). Therefore, incorporating FOS into tea infusions, especially in green tea can enhance the growth and viable count of Bacillus coagulans suggesting potential applications in synbiotic beverages combining the antioxidant benefits of tea polyphenols.

Keywords

Bacillus coagulans IS2, Fructooligosaccharides (FOS); Probiotic, Prebiotic; Synbiotic, Tea, FRAP

Conclusion

In conclusion, a highly positive correlation was observed between the supplementation of FOS and the average growth rate of Bacillus coagulans IS2 in both green and black tea formulations. Interestingly, a moderately negative correlation was observed between polyphenol content and the growth rate of B. coagulans IS2 in tea formulations. The growth-enhancing effect of FOS on B. coagulans was more pronounced in green tea where the probiotic Bacillus coagulans might have utilized the prebiotic FOS as a substrate to compensate for the growth hindering effect of polyphenols. Therefore, incorporating FOS into tea infusions, especially in green tea can compensate for the inhibitory effect of polyphenols and enhance the growth and viability of Bacillus coagulans suggesting important implications for the development of functional beverages, as tea-based probiotic and synbiotic products could offer health benefits associated with both synbiotics and antioxidants of tea. However, further detailed studies may be required to determine an underlying mechanism to establish the effect of polyphenols on the growth of B. coagulans IS2.

References

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How to cite this article

Nikkam I.T., Poshadri A., Deshpande H.W. and Machewad G.M. (2023). Effect of Fructooligosaccharide Supplementation on Growth and Survival of Bacillus coagulans IS2 in Green Tea and Black Tea Infusion. Biological Forum – An International Journal, 15(10): 1490-1497.