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High-cell-density culture for recombinant xylanase production and its application in hydrolysis of mild alkaline pretreated rice straw for xylooligosaccharide production
(2026-08-01)
Laemthong, Tunyaboon
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Sukhumsirichart, Wasana
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Chittapun, Supenya
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Kongsinkaew, Chatchol
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Satipattarn, Atikant
Rice straw is an abundant lignocellulosic residue whose effective utilization requires coordinated enzyme performance and pretreatment conditions. In this study, recombinant xylanase production was integrated with mild alkaline pretreatment to enable efficient conversion of rice straw into xylooligosaccharides (XOS). Recombinant xylanase was produced by Escherichia coli using high-cell-density fed-batch cultivation, achieving a maximum activity of 207.95 U/mL in an enriched synthetic medium. Alkaline pretreatment was optimized using response surface methodology, identifying 6.75% (w/v) biomass loading, 193.17 mM NaOH, and 20 min as conditions that balanced solid recovery with sugar release during subsequent enzymatic hydrolysis. Hydrolysis of the pretreated rice straw yielded 6.13 mg/mL total XOS, mainly xylotriose (X3, 2.73 mg/mL; 44.56%), xylobiose (X2, 2.00 mg/mL; 32.62%), and xylotetraose (X4, 1.02 mg/mL; 16.57%), with only minor amounts of xylose and xylopentaose detected. The combined X2 and X3 fractions accounted for 77.18% of the total XOS. XOS with degrees of polymerization of 2–4 are recognized as effective prebiotics, particularly for beneficial intestinal bacteria such as Bifidobacterium spp. Overall, linking recombinant enzyme production with alkaline pretreatment improved conversion consistency and supported efficient XOS production from rice straw.
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The effects of inulin and polydextrose fortifications on physicochemical properties, probiotic viability and sensory acceptability of coconut milk set yoghurt analogue
(2026-05-01)
Pattawee, N.
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Sriprom, P.
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Siriwongwilaichat, P.
Although inulin and polydextrose are widely used as prebiotics to improve the quality and the nutritional properties of food products, their functionality, and optimal levels in coconut milk set yoghurt analogue remain poorly understood due to the fundamentally different matrix compared to dairy yoghurt. The objective of this study was to investigate the effect of inulin and polydextrose fortification on the quality attributes of coconut milk set yoghurt analogues (CYA). Each prebiotic was varied at 1, 3, 5, and 7% (w/v) with a non-prebiotic sample serving as a control. The properties of CYA were then evaluated for pH, titratable acidity, syneresis, and water-holding capacity, firmness, microstructural properties, rheological properties, and sensory acceptability. It was found that the firmness, syneresis, and water-holding capacity of CYA significantly increased with increasing levels of either inulin or polydextrose (p ≤ 0.05). In addition, increasing prebiotics resulted in increasing storage modulus (G՛) and loss modulus (G՛՛). Microstructure observation indicated a finer gel network in CYA fortified with increasing prebiotic up to 5% (w/v). The addition of prebiotics resulted in a considerable increase in viable probiotic counts compared with the control yoghurt. According to sensory evaluation, a significantly improved score (7.41–7.42) was observed in CYA fortified with polydextrose at all concentrations (p ≤ 0.05), whilst that fortified with 5% (w/v) inulin gave the best result. This study demonstrated that inulin and polydextrose can function effectively as structure-forming and functional ingredients in coconut milk set yoghurt analogue, and identifies suitable concentration ranges for improving physicochemical, rheological, microstructural, probiotic, and sensory properties. These findings extend the application of prebiotics to plant-based yoghurt systems and provide practical guidance for the development of high-quality functional non-dairy yoghurt products.
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Fructooligosaccharides supplementation: effects on broiler chicken performance, intestinal morphology, microbial community, and stress indicators
(2025-03-01)
Phungkeha, P.
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Tiyaprasertkul, P.
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Chaosap, C.
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Sivapirunthep, P.
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Ruangpanit, Y.
Feeding broilers with different amounts of fructooligosaccharides (FOS) under conditions of higher stocking densities and reused litter did not affect growth performance (p>0.05). However, FOS supplementation improved gut health by increasing villus height to crypt depth ratio. It also promoted the growth of Lactobacillus and reduced the incidence of Escherichia coli. The decrease in heterophils to lymphocytes ratio in FOS-supplemented group indicates a reduction in stress levels.
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Development of a synbiotic longan beverage: a nutritious and functional blend
(2025-02-01)
Sakuntasri, K.
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Kwanmuang, P.
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Massa, S.
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Krusong, W.
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Charoenrat, T.
Synbiotic foods, which synergistically combine probiotics and prebiotics, have garnered attention for their potential health benefits. In line with this trend, this study aimed to develop a synbiotic beverage using longan fruit as the base and fructo-oligosaccharides (FOS) as the prebiotic source. Two strains of Lactobacillus probiotics, Lactobacillus casei 431 and Lactobacillus plantarum KM001, were used to ferment the longan juice with and without FOS. Total soluble solids, reducing sugar, pH, total acid production, and viable cell count of Lactobacillus microorganisms were evaluated to determine the optimal fermentation duration. The findings indicated that fermenting the juice for 12 hrs at 37°C aligned with the criteria established by the FAO/WHO for probiotic foods. Furthermore, compared to L. casei 431, the longan juice containing FOS fermented with L. plantarum KM001 showed a better survival rate in a simulated gastrointestinal environment. Additionally, the microorganism count in this beverage remained relatively constant throughout its 28-days shelf life at 4°C. These findings underscore the synbiotic longan beverage as a functional drink that combines viable probiotics with prebiotic FOS.
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Fish gut microbiota: a source of novel metabolites – A review article
(2023-03-01)
Jisha, K.
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Gayathri, G.
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Gopikrishnan, V.
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Song, J. J.
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Soytong, K.
Similar to human beings, fish harbor microorganisms in their gastrointestinal tract (GIT). Fishes are diverse groups of gut microbiota, including protists, fungi, yeasts, viruses, bacteria, and archaea. In addition to serving as a barrier against infections, these microbes that inhabit the gastrointestinal tract of fish play a role in nutrition, physiology, immunity, and life span. All fish have gut microbiota; however, the makeup of these communities varies depending on the fish's life stages, the habitat they live in, their nutrition, the seasons, their trophic level, etc. For both recreational and commercial fisheries, it is crucial to comprehend the bacterial make-up of fish microbiomes. The gut microbiota aids in the development of methods for modifying the gut microbiota of the target fish species to enhance aquaculture quality. These gut microbes are an invaluable, essential source of novel, promising bioactive compounds with significant biological activity. The natural product secondary metabolites from specific strains of Chaetomium spp. may develop to be biomedicine for sustainable protection. This review provides a comprehensive knowledge of the composition of the gut microbiota of fish, their development, changes in the living environment, their modification, and their applications.
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Proximate composition of the edible part of purple passion fruit and santol and in vitro prebiotic activity of crude polysaccharide extracts
(2021-06-01)
Wongsariya, K.
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Kanchanadumkerng, P.
This study aimed to evaluate the functional and prebiotic properties of the edible portions of certain tropical fruits in Thailand, passion fruit and santol. The proximate composition of passion fruit and santol were analysed which total carbohydrate was the major component in both samples. Total dietary fibre of passion fruit and santol was 44.81 and 26.82% (w/w), respectively, with the majority of insoluble dietary fibre. Soluble dietary fibre of both fruits was extracted by hot water and water-extractable polysaccharide was yielded at 16.47% and 25.24% (w/w) for passion fruit and santol, respectively. The functional properties of fruit fibre were informed, with the satisfactory oil holding capacity of santol polysaccharide. The effect of both fruit polysaccharides on proliferation number at 24 hrs was not different from inulin. Prebiotic activity score of fruit polysaccharide was calculated from the growth of Lactobacillus acidophilus and Bifidobacterium longum compared with the growth of the enteric pathogen, Escherichia coli corresponding to-0.25 and-0.23 for passion fruit and 0.10 and-0.01 for santol, respectively. In conclusion, both passion fruit and santol polysaccharide showed a distinct effect on the supportive growth of probiotic bacteria which may be potential candidate ingredient incorporated in probiotic food. From this evidence, the development of fruit-based synbiotics from passion fruit and santol migh be affordable.
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Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties
(2010-06-01)
Wichienchot, S.
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Jatupornpipat, M.
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Rastall, R. A.
The major carbohydrates of white and red-flesh pitayas (dragon fruit) were glucose, fructose and some oligosaccharides (total concentrations of 86.2 and 89.6 g/kg, respectively). The molecular weight distribution of the extract was affected by the extraction solvent. The maximum oligosaccharides content (27.40%), which included fractions with molecular weights of 273-275, 448-500 and 787-911 Da, were obtained using 80% ethanol extraction at room temperature (28 ± 2 °C). The low molecular weight fraction, including glucose and fructose, was successfully removed by yeast cultivation. The molecular weights of mixed oligosaccharides (716, 700, 490 and 474 Da) were confirmed by mass spectrometry. The mixed oligosaccharides showed that they were resistant to hydrolysis by artificial human gastric juice and human α-amylase, giving maximum hydrolysis of 4.04% and 34.88%, respectively. The mixed oligosaccharides were also found capable of stimulating the growth of lactobacilli and bifidobacteria. © 2009 Elsevier Ltd.

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