Prebiotic potential of selected plants, fruits, vegetables and herbs – An in-vitro study

Abstract

Prebiotics are non-digestible short chain carbohydrates found in several plants, vegetables, fruits, herbs etc. that enhance the activity and efficiency of beneficial bacteria of the human gut. In the current scenario it has been observed that majority of the digestive disorders as well as various lifestyle disorders are being cured using medicinal plants, along with nutrient balanced diet essential for the holistic well-being of the host. We designed this study to screen forty-seven plants, fruits and herbs to evaluate their prebiotic potential and determine their prebiotic activity score. A qualitative in-vitro screening and assessment of specific plants, vegetables, fruits and herbs was conducted in anaerobic conditions with probiotic microbes to determine their prebiotic efficacy. Among these selected test samples, ten (Fruits and vegetables) showed the best prebiotic efficacy, hence these samples were further subjected to estimation of their prebiotic activity score preliminary phytochemical analysis, antioxidant capacity test, quantitative estimation of phenols, flavonoids, tannins, alkaloids, proteins etc., anti-inflammatory test and sugar analysis by HPLC-RID. The findings were compared with commercially available prebiotic fructo-oligosaccharide. It was found that the prebiotic activity score of Aegle marmelos - fruit pulp powder paired with Lactobacillus paracasei and Lactobacillus rhamnosus was much higher than that of fructo-oligosaccharide paired with the above-mentioned probiotic strains. Samples including powders of Moringa oleifera bark, Punica granatum - seeds, skin and its juice, Coriandrum sativum leaves and Musa sp. - fruit also exhibited a promising prebiotic potential with higher prebiotic activity score. To conclude, among all selected test samples Bael, pomegranate seeds, skin and juice, drumstick bark, ripe papaya, ripe banana and coriander leaves exhibited an impressive prebiotic activity score with the test Lactobacillus species and S. boulardii. This study can be directed towards the development of natural plant based non-dairy prebiotic and synbiotic products.