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Tapioca-resistant maltodextrin enhances probiotic survival more effectively than commercial prebiotics under simulated gastrointestinal conditions
Author(s)
Pichamon, Namkieat
Chaleeda, Borompichaichartkul
Ayuni, Dwi
Suwimol, Sapwarobol
Putthapong, Phumsombat
Date Issued
September 1, 2025
Type
Article
Abstract
This study evaluated the protective efficacy of tapioca-resistant maltodextrin (TRM) on the gastrointestinal survivability of six probiotic strains—Lactobacillus acidophilus DDS-1®, L. rhamnosus LGG®, L. salivarius B37, L. paracasei 431®, Bifidobacterium breve M16V, and B. longum UABI-14—under simulated oral, gastric, and intestinal conditions. TRM, tested at 25 %, 50 %, and 100 % (w/w), was compared to inulin, fructooligosaccharides (FOS), and konjac glucomannan hydrolysate (KGMH). In the absence of prebiotics, probiotic viability declined markedly post-gastric digestion (p < 0.001). TRM significantly improved survivability, particularly at 100 %, where L. acidophilus DDS-1 and L. rhamnosus LGG® retained >6 log CFU/mL. B. breve UABI-14 exhibited a gain exceeding 3.5 log CFU/mL, indicating strain-specific benefits. TRM also lowered terminal intestinal pH (p < 0.001), suggesting enhanced fermentative activity. These findings highlight TRM as a promising prebiotic candidate for synbiotic applications, offering robust protection during gastrointestinal transit and supporting a favorable gut environment for probiotic function.
Citation
Food Bioscience, 71, 2025