Evaluation of prebiotic potential of sweet potato (Ipomea batatas L.) through in vitro assay

Date

2023

Abstract

Prebiotics are non-digestable carbohydrates that enhance the growth of beneficial bacteria in the gastrointestinal tract. This study evaluated the prebiotics potential of two varieties of sweet potatoes sold at the local market. Basal medium devoid of carbon source was supplemented with the sweet potato flour and the growth of selected Lactobacillus species and E. coli were evaluated. Prebiotic scores were evaluated based on the growth of these two species of bacteria known to be present in the agrointestinal tract. Higher change in cell density of the Lactobacillus species was observed compared to Escherichia coli indicating that the sweet potato flour added into the culture medium favored the growth of the Lactobacillus compared to that of E. coli. The prebiotic scores obtained in this study showed comparable activity to a commercial prebiotic and a natural source of prebiotic. Resistant starch and dietary fiber of the sweet potato flours were analyzed and correlated to their prebiotic potential.

Book Title

Screening of resistant starch in indigenous Philippine root crops as an index of prebiotic potential

En – AGROVOC descriptors

IPOMOEA BATATAS; VARIETIES; SWEET POTATOES; LACTOBACILLUS; IN VITRO EXPERIMENTATION; EVALUATION; ESCHERICHIA COLI

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