Chemical characterization ofCassia fistulapolysaccharide (CFP) and its potential application as a prebiotic in synbiotic preparation

Abstract

Prebiotics are non-digestible food ingredients that are selectively fermented by probiotics. The aim of this study was to investigate the chemical properties of a polysaccharide extracted fromCassia fistulamature fruit pulp and to evaluate its effects on probiotic strains:L. casei,L. rhamnosus,E. coliNissle 1917 (EcN), andE. faecalis. These strains were compared for their growth behavior in culture media supplemented with differentCassia fistulapolysaccharide (CFP) concentrations. The molecular weight of CFP was approximately 8.707 × 105Da. The recovered polysaccharide contained a low percentage of crude protein (4.4%). Aspartic acid, glutamic acid, and proline were the most abundant amino acids. Glucose and mannose were the predominant sugars followed by arabinose and rhamnose.L. caseigrew faster at high CFP concentrations (2%) compared with the lower concentrations of CFP. The highest values for the prebiotic index and prebiotic activity score were observed forL. caseitreated with 2% CFP, and it may be considered a prebiotic due to its high resistance against α-amylase and acidic conditions. CFP provides two ways to adjust nitric oxide (NO) synthesis in macrophages. Finally, the use of 1.5 and 2% CFP for cultured milk production significantly shortened the fermentation period from 210 min to 180 min and 150 min, respectively.