Pengujian in vitro xilooligosakarida sebagai kandidat prebiotik

Abstract

he objectives of this study were to fi nd the in-vitro effect of xyloolygosaccharide on the cell count of Lactobacillus casei Shirotastrain, to identify the effect of xyloolygosaccharide on the production of lactic, acetic, propionic and butyric acid (short chain fatty acid =SCFA), and to prove the effect of xyloolygosaccharide on the change of pH value.This was a laboratory experimental study usingcomplete randomized design with 4 treatments, i.e, MRS broth media added xyloolygosaccharide with concentrations of 0% (control),1%, 3%, and 5%, which were then inoculated with Lactobacillus casei Shirota strain and incubated for 6,12, 18, and 24 hours. TheLactobacillus casei Shirota strain cell count was counted using Drop plate. Data obtained were analyzed statistically using two wayANOVA with signifi cance level of 5%. The type and level of organic acids, i.e., lactic, acetic, propionic, and butyric acids (SCFA), formedin incubation time of 12 hours, were measured using gas chromatography and the change of pH value during incubation time wasmeasured using pH paper. Results showed that xyloolygosaccharide addition MRS Broth media provided highly signifi cant interactioneffect on the cell count of Lactobacillus casei Shirota strain (p < 0.05). The result of gas chromatography showed that the additionof xyloolygosaccharide in MRS Broth media could increase Lactobacillus casei Shirota strain metabolism activity that producedlactic, acetic, propionic, and butyric acid. The reduction of pH value showed that the lowest pH value of 3.8 after the addition of 5%xyloolygosaccharide with incubation time of 24 hours. In conclusion, the addition of xyloolygosaccharide with concentrations of 1%,3%, and 5% in MRS Broth media with incubation periods of 6, 12, 18, and 24 hours can increase Lactobacillus casei Shirota straincell count, increase the metabolism activity of Lactobacillus casei Shirota strain, capable in producing SCFA in incubation time of12 hours, and results in the reduction of pH value.

Keywords

• Xyloolygosaccharide
• Intestinal microflora
• Lactobacillus casei
• Gas chromatography