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Prebiotic evaluation of red seaweed (Kappaphycus alvarezii) using in vitro colon model


Bajury, Dayang Marshitah and Rawi, Muhamad Hanif and Sazali, Iqbal Hakim and Abdullah, Aminah and Sarbini, Shahrul Razid (2017) Prebiotic evaluation of red seaweed (Kappaphycus alvarezii) using in vitro colon model. International Journal of Food Sciences and Nutrition, 68 (7). 821 - 828. ISSN 0963-7486; ESSN: 1465-3478


Red seaweed (Kappaphycus alvarezii) cultivated from Sabah (RSS) and Langkawi (RSL) were digested using in vitro mouth, gastric and duodenal model. The digested seaweed then fermented in a pH-controlled batch culture system inoculated with human faeces to mimic the distal colon. Bacterial enumeration were monitored using fluorescent in situ hybridisation, and the fermentation end products, the short chain fatty acids (SCFA), were analysed using HPLC. Both RSS and RSL showed significant increase of Bifidobacterium sp.; from log10 7.96 at 0 h to log10 8.72 at 24 h, and from log10 7.96 at 0 h to log10 8.60 at 24 h, respectively, and shows no significant difference when compared to the Bifidobacterium sp. count at 24 h of inulin fermentation. Both seaweeds also showed significant increase in total SCFA production, particularly acetate and propionate. Overall, this data suggested that K. alvarezii might have the potential as a prebiotic ingredient.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture and Food Sciences
DOI Number: https://doi.org/10.1080/09637486.2017.1309522
Publisher: Taylor & Francis
Keywords: Bifidobacteria; Prebiotic; Colon model; Gut microbiota; Seaweed
Depositing User: Mas Norain Hashim
Date Deposited: 09 Nov 2022 02:35
Last Modified: 09 Nov 2022 02:35
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/09637486.2017.1309522
URI: http://psasir.upm.edu.my/id/eprint/62796
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