The effect of citric acid-modified enzyme-resistant dextrin on growth and metabolism of selected strains of probiotic and other intestinal bacteria

Abstract

Enzyme-resistant dextrin, prepared by heating of potato starch in the presence of hydrochloric (0.1% dry starch basis, dsb) and citric (0.1% dsb) acids at 130 °C for 3 h, was tested as the carbon source for selected strains of probiotic bacteria of well-documented and proved healthy and therapeutic effects, and also bacteria isolated from faeces of three healthy 30-year old men volunteers. The dynamics of bacterial growth was estimated using Koch’s plate method. The pH changes were also monitored. Fermentation products were determined by HPLC. Citric acid–dextrin supported the growth of probiotic strains, and also bacteria isolated from gastrointestinal tract of healthy 30-year old volunteers. The concentration of fermentation products depended on the examined strain. In order to recognize the potential prebiotic effect of citric acid – modified dextrin additional in vivo studies are required.