Nutrition Research Article Summaries
Honey and Prebiotics
A group of studies exploring the interaction of honey and the production and growth of human bifidobacteria.
The Effect of Honey on the Growth of Bifidobacteria
Michigan State University
Research Project Funded by National Honey Board - Z. Ustunol, Ph.D., 2001
Bifidobacteria are part of a group of bacteria considered important to the health of the gastrointestinal tract (GI). Clinical studies have associated other beneficial effects such as immune enhancement and anti-carcinogenicity with the presence of bifidobacteria in the GI tract.
One approach for ensuring or increasing the presence of healthful colonic bacteria is to provide them as a probiotic. A probiotic is a live microbial feed supplement, which beneficially affects the host organism by improving its intestinal microbial balance.
Dairy products have been the preferred medium to reintroduce viable populations of lactic acid bacteria and bifidobacteria into the GI tract of both children and adults. Bifidobacteria must remain viable in large numbers in the carrier food to be used with confidence as a dietary adjunct. However, maintaining the viability of bifidobacteria during processing and refrigerated storage has been a challenge to dairy processors.
Another approach to increasing the numbers of bifidobacteria in the GI tract is the incorporation of prebiotics in the diet. A prebiotic is a non-digestible dietary supplement that modifies the balance of the intestinal microflora stimulating the growth and/or activity of the beneficial organisms and suppressing potentially deleterious bacteria. Currently, the most common prebiotics are nondigestible oligosaccharides, such as fructooligosaccharides (FOS) and inulin.
Growth and viability of bifidobacteria in fermented milk can be enhanced significantly by the incorporation of FOS and galacto-oligosaccharides (GOS) in milk prior to fermentation. Honey contains a variety of oligosaccharides varying in their degree of polymerization. The unique composition of honey suggests that it could enhance the growth, activity and viability of bifidobacteria in milk and thus, fermented dairy products. To evaluate this hypothesis, the following study on growth-promoting and prebiotic activity of honey on bifidobacteria was conducted.
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Research Article Category: Honey and Prebiotics
Honey enhances the production of lactic acid from Bifidobacteria
Journal of Food Science
2001;66(3):478-481
Lactic acid bacteria are common starter cultures used by the dairy industry to manufacture fermented dairy products (i.e., yogurt). Honey may be an ideal sweetener for yogurt due to its sugar concentration, pH, and value-added image. Nonetheless, manufacturers have been reluctant to use honey as a sweetener in yogurts due to the belief that honey may be inhibitory to lactic acid starter cultures. The purpose of this study was to examine the growth of lactic acid bacteria and bifidobacteria in a honey medium and determine the levels of lactic and acetic acid produced by these organisms when grown in honey. Twelve percent nonfat dry milk containing 5% (w/w) clover honey, fructose or sucrose were pasteurized and inoculated with commercial strains of Steptococcus thermophilus, Lactobacillus delbrukeii subsp bulgaricus and probiotics Lactobacillus acidophilus and Bifidobacterium bifidum. Samples were examined at 0 and 24 hours for (1) viability of bacteria and (2) levels of fermentation end products (i.e., lactic and acetic acid). Viability of bacteria was not influenced by sweetener type indicating that honey was not inhibitory at the 5% level. In addition, honey significantly enhanced the growth/production of lactic acid from Bifidobacteria. These results indicate that honey could be a suitable sweetener for fermented dairy products such as yogurt.
Research Article Category: Honey and Prebiotics
Honey can enhance the growth and acid production of human Bifidobacterium ssp.
Journal of Food Protection
2002;65(1):214-8
The study examined the potential for honey to act as a pre-biotic, i.e., enhance the growth of and promoting lactic and acetic acid production by human intestinal Bifidobacteria. Five human intestinal Bifidobacterium spp., (B. longum, B. adolescentis, B. breve, B. bifidum, and B. infantis), were cultured in reinforced clostridial medium (control) and in reinforced clostridial medium supplemented with 5% (wt/vol) clover honey, fructooligosaccharide (FOS), galactooligosaccharide (GOS), or inulin. Inoculated samples were incubated anaerobically at 37degrees C for 48 h. Samples were collected at 12-h intervals (i.e., 12, 36, and 48 hr) and examined for specific growth rate. Levels of fermentation end products (lactic and acetic acids) were measured by high-pressure liquid chromatography. Honey, FOS, GOS, and inulin showed similar effectiveness in supporting Bifidobacterium spp growth and were significantly more effective than the control at 36 and 48 hr (P < 0.05).
Research Article Category: Honey and Prebiotics
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