Potential Prebiotic Properties of Crude Polysaccharide Extract from Durian (Durio zibethinus Murr.) Seed Flour
DOI:
https://doi.org/10.48048/tis.2023.6770Keywords:
Durian seed flour, Enhance activity, In vitro digestion, Non-reducing sugar, Polysaccharide extraction, Prebiotic, Probiotic bacteriaAbstract
The purpose of this research is to investigate the possible presence of prebiotic substances in durian seeds. The durian seed flour (DSF) was prepared by drum dry processing at 140 °C. The proximate composition of DSF 100 g contained moisture (2.43 g), protein (6.85 g), total fat (0.60 g), total carbohydrate (87.73 g), ash (2.39 g), and the sum of dietary fiber (4.48 g), respectively. The morphology of DSF was studied by SEM at a fixed magnification (100×). DSF appears to have smooth and rough surfaces, and the granules are covered by the gum. The optimal condition for extracting crude polysaccharide from DSF is ethanol 50 % at solvent ratios 1:8 at a temperature of 30 °C for 90 min, gave a maximum extraction yield of 5.28 % and the maximum amount of non-reducing sugar content at 392.19 ± 10.60 mg mL−1. The amount of non-reducing sugar is represented by an oligosaccharide referred to as a prebiotic. After being digested in vitro, the crude polysaccharide extract and inulin each had a total percentage of hydrolysis that was 14.68 and 11.54 %, respectively. Thus, approximately 85.32 % of crude polysaccharide extract was estimated to reach the colon. Moreover, the crude polysaccharide extract has enhanced activity values higher than inulin with 3 probiotic strains. The enhanced activity value increases when the extract concentration increases. The concentration of crude polysaccharide extract was 5.0 %w/v. Lactobacillus rhamnosus TBRC 374 had the highest enhanced activity at 582.67 %. In comparison, Lactobacillus casei BCC 13300 and Lactobacillus acidophilus ATCC 4356 with enhanced activity were 543.78 and 288.34 %, respectively. Significant advancements have been made in the utilization of plant waste and the development of novel prebiotic ingredients with the potential for application in food as a result of this research.
HIGHLIGHTS
Durian seed is one of the wastes that still has a good source of nutrition. Durian seed flour was prepared by drum dry processing that can maintain fiber and texture, making it suitable for application in the food industry. Moreover, the crude polysaccharide extract showed prebiotic properties. These are good prebiotic candidates that might be useful in producing functional foods.
GRAPHICAL ABSTRACT
Downloads
Metrics
References
CE West, H Renz, MC Jenmalm AL Kozyrskyj, KJ Allen, P Vuillermin and SL Prescott. The gut microbiota and inflammatory noncommunicable diseases: Associations and potentials for gut microbiota therapies. J. Allergy Clin. Immunol. 2015; 135, 3-13.
International Scientific Association for Probiotics and Prebiotics, Available at: https://isappscience.org/for-consumers/learn/prebiotics, accessed June 2022.
CJ Ziemer and GR Gibson. An overview of probiotics, prebiotics and synbiotics in the functional food concept: Perspectives and future strategies. Int. Dairy J. 1998; 8, 473-9.
P Gulewicz, D Ciesiolka and J Frias. Simple method of isolation and purification of alpha -galactosides from legumes. J. Agr. Food Chem. 2000; 48, 3120-3.
M Vrese and J Schrezenmeir. Probiotics, prebiotics, and syn biotics, in food biotechnology. Adv. Biochem. Eng. Biotechnol. 2008; 111, 1-66.
T Varzakas, P Kandylis, D Dimitrellou, C Salamoura, G Zakynthinos and C Proestos. Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood. Preparation Process. Relig. Cult. Foods 2018; 2018, 67-129.
W Joel-Ching-Jue, H Siew-Ling and K Chen-Chung. Isolation of prebiotics from artocarpus integer’s seed. Int. J. Food Sci. 2021; 2021, 9940078.
G Mandalari, C Nueno-Palop, G Bisignano, MSJ Wicham and A Narbad. Potential prebiotic properties of almond (Amygdalus communis L.) seeds. Appl. Environ. Microbiol. 2008; 74, 4264-70.
E Menne and N Guggenbuhl. Fn-type chicoryinulin hydrolysate has a prebiotic effect in humans. J. Nutr. 2000; 130, 1197-9.
FAO, Available at: http://www.fao.org, accessed July 2022.
X Fang, Y Li a, YL Kua, ZL Chew, S Gan, KW Tan, TZE Lee, WK Cheng and HLN Lau. Insights on the potential of natural deep eutectic solvents (NADES) to fine-tune durian seed gum for use as edible food coating. Food Hydrocolloids 2022; 132, 107861.
T Tongdang. Some properties of starch extracted from three Thai aromatic fruit seeds. Starch 2008; 60, 199-207.
D Malini, I Arief and H Nuraini. Utilization of durian seed flour as filler ingredient of meatball. Media Peternakan 2016; 39, 161-7.
UN Hakim, D Rosyidi and AS Widati. The effect of arrowroot flour (Maranta arrundinaceae) on physical and sensoric quality of rabbit nugget. Jurnal Ilmu Teknologi Hasil Ternak 2013; 8, 9-22.
BT Amid and H Mirhosseini. Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low-cost source of hydrocolloid. Food Chem. 2012; 132, 1258-68.
BT Amid, H Mirhosseini and S Kostadinovic. Chemical composition and molecular structure of polysaccharide-protein biopolymer from Durio zibethinus seed: Extraction and purification process. Chem. Cent. J. 2012; 6, 117-34.
MD Torres, R Moreira, F Chenlo, MH Morel and C Barron. Physicochemical and structural properties of starch isolated from fresh and dried chestnuts and chestnut flour. Food Tech. Biotechnol. 2014; 52, 135-9.
RA Anderson, HF Conway, VFP feifer and EL Griffin. Gelatinisation of corn grits by roll and extrusion cooking. Cereal Sci. Today 1969; 14, 4-12.
AOAC 2019, Available at: https://www.aoac.org, accessed May 2022.
MC Coimbra and N Jorge. Proximate composition of guariroba (Syagrus oleracea), jeriva (Syagrus romanzoffiana) and macauba (Acrocomia aculeate) palm fruits. Food Res. Int. 2011; 44, 2139-42.
N Singh, J Singh, L Kaur, NS Sodhi and BS Gill. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem. 2003; 81, 219-31.
M Dobois, KA Gilles, JK Hamilton, PA Rebers and F Smith. Colorimetric method of determination of sugars and related substances. Anal. Chem. 1956; 28, 350-6.
GC Miller. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 1959; 31, 426-8.
JA Robertson, P Ryden, RL Botham, S Reading, G Gibson and SG Ring. Structural properties of diet- derived polysaccharides and their influence on butyrate production during fermentation. LWT Food Sci. Tech. 2001; 34, 567-73.
ABJ Lakho1, AH Soomro and HHM Hammad. Effects of pectin on the reducing and non-reducing sugar and total sugar percentage of date jam. J. Biol. Agr. Healthc. 2017; 7, 84-7.
C Fassler, E Arrigoni, K Venema, V Hafner, F Brouns and R Amadò. Digestibility of resistant starch containing prepa-rations using two in vitro models. Eur. J. Nutr. 2006; 45, 445-53.
R Desaesamoh. 2014, Extraction and purification of oligosaccharide from dragon fruit’s flesh and evaluation of prebiotic properties. Master Thesis. Prince of Songkla University, Songkla, Thailand.
K Phothichitto, S Nitisinprasert and S Keawsompong. Isolation, screening and identification of mannanase producing microorganisms. Kasetsart J. 2006; 40, 26-38.
AM Amin, AS Ahmad, YY Yin, N Yahya and N Ibrahim. Extraction, purification and characterization of durian (Durio zibethinus) seed gum. Food Hydrocolloids 2007; 21, 273-9.
ND Permatasari, JE Witoyo, M Masruri, SS Yuwono and SB Widjanarko. Nutritional and structural properties of durian seed (Durio zibenthinus Murr.) flour originated from West Kalimantan, Indonesia. IOP Conf. Ser. Earth Environ. Sci. 2022; 1012, 012038.
S Baraheng and T Karrila. Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch. Food Biosci. 2019; 30, 100412.
Y Aboubakar, N Njintang, J Scher and CMF Mbofung. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J. Food Eng. 2008; 86, 294-305.
P Wiriyawattana, S Suwonsichon and T Suwonsichon. Effects of drum drying on physical and antioxidant properties of riceberry flour. Agr. Nat. Res. 2018; 52, 445-50.
P Leemud, S Karrila, T Kaewmanee and T Karrila. Functional and physicochemical properties of Durian seed flour blended with cassava starch. J. Food Meas. Char. 2020; 14, 388-400.
X Xiaoli, Y Liyi, H Shuang, L Wei, S Yi, M Hao, Z Jusong and Z Xiaoxiong. Determination of oligosaccharide content in 19 cultivars of chickpea seeds (Cicerarietinum L.) by HPLC. Food Chem. 2008; 11, 215-9.
S Kim, W Kim and IK Hwang. Optimization of the extraction and purification of oligosaccharides from defatted soybean meal. Int. J. Food Sci. Tech. 2003; 38, 337-42.
CY Lee, RS Shallenberger and MT Vittum. Free sugar in fruits and vegetable. Food Sci. Tech. 1970; 1, 1-12.
GR Gibson, HM Probert, JAEV Loo, RA Rastall and MB Roberfroid. Dietary modulation of the human colonic microbiota: Updating the concept of prebiotics. Nutr. Res. Rev. 2004; 17, 259-75.
S Wichienchot, M Jatupornpipat and RA Rastall. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chem. 2010; 120, 850-7.
AF Azmi, S Mustafa, DM Hashim and YA Manap. Prebiotic activity of polysaccharides extracted from gigantochloa levis (Buluh beting) shoots. Molecules 2012; 17, 1635-51.
O Kandler and N Weiss. Regular, non-sporing Gram-positive rods. In: HA Sneath, NS Mair, ME Sharpe and JG Holt (Eds.). Bergey’s manual of systematic bacteriology. Williams and Wilkins, Baltimore, Maryland, 1986.
P Thammarutwasik, T Hongpattarakere, S Chantachum, K Kijiroongrojana, A Itharat, W Reanmongkol, S Tewtrakul and B Ooraikul. Prebiotics: A review. Songklanakarin J. Sci. Tech. 2009; 31, 401-8.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Walailak University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
