Prebiotic activity of enzymatically modified pea peel dietary fiber: An in vitro study

The study examined the prebiotic index of enzymatically modified insoluble dietary fiber from pea peel by using three probiotic bacterias; Lactobacillus rhamnosus ATCC 7469, Lactobacillus sakei ATCC 15521, Lactobacillus plantarum ATCC 8014 and one pathogenic bacteria; Escherichia coli ATCC 4157. A positive value for prebiotic potential was determined which was greater than inulin, unmodified dietary fiber, and standard glucose. The 30 h of cultivation, the cell density obtained from Lactobacillus rhamnosus ATCC 7469 culture conducted in MRS was 7.45 ± 0.08 log CFU/mL in glucose medium and 7.37 ± 0.07 log CFU/mL in dietary fiber medium. Growth kinetics analysis showed a positive effect for Lactobacillus spp. in DF medium. DF could boost cell biomass and relative growth rate of probiotic bacteria. Thus, the microbiome of the colon facilitates dietary fiber fermentation by bacteria shown in in vitro simulated gastrointestinal model.