A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect

KANDIL, MERVENUR; YILMAZ-ERSAN, LUTFIYE

doi:10.1590/0001-3765202420230658

Brasil

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MICROBIOLOGY • An. Acad. Bras. Ciênc. 96 (1) • 2024 • https://doi.org/10.1590/0001-3765202420230658 linkcopy

A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In the present study, the effect of xanthan gum was evaluated on the metabolic activity and survival of two probiotic strains, namely B. lactis and L. casei using in vitro assay and skim milk model system. In vitro assay was carried out identifying by pH, optical cell density (OD), and formation of postbiotics (lactic, acetic, propionic, and butyric acids) in different basal media including glucose, inulin, and xanthan gum as carbon source. The highest pH values were recorded for control (without carbon source) and media with xanthan gum, whereas the media with glucose and xanthan gum had the highest OD values. In comparison to strains, B. lactis had higher pH and lower OD values than L. casei. It was found that xanthan gum supported the formation of postbiotics as a result of bacterial fermentation. In the skim milk model system, xanthan gum did not negatively affect probiotic viability, and the counts of both strains were above the required level for health benefits (8 log cfu g^-1) after 28-day storage. The use of xanthan gum in skim milk matrix positively affected techno-functional properties such as syneresis, color, and textural parameters of samples.

Key words Xanthan gum; in vitro; milk; postbiotic; probiotic; promoter

Carbohydrate-free TPY broth		Carbohydrate-free MRS broth
Components	g L ^-1	Components	g L ^-1
Yeast extract	2.50	Yeast extract	5.00
Peptone from meat	5.00	Tryptone	10.0
Tween 80	1.00	Peptone from meat	10.0
K₂HPO₄.3H₂O	2.00	Tween 80	1.00
MgCl₂	0.50	K₂HPO₄.3H₂O	2.00
ZnSO₄.7H₂O	0.20	Na- acetate	5.00
CaCl₂	0.15	Ammonium citrate	2.00
FeCl₃.6H₂O	0.003	MgSO₄.7H₂O	0.20
L-cysteine HCl	0.50	MnSO₄.4H₂O	0.05

Carbon sources	N	pH	OD
Negative Control (without carbon source)	30	6.53^a	0.311^d
Glucose (0.50 %)	30	5.05^c	1.075^a
Inulin (0.50 %)	30	6.24^b	0.675^c
Xanthan gum (0.25%)	30	6.38^ab	0.702^c
Xanthan gum (0.50%)	30	6.39^a	0.915^b
Strains
B. lactis	15	6.14^a	0.591^b
L. casei	15	6.05^b	1.025^a
Fermentation time (hour)
0	30	6.53^a	0.258^d
12	30	6.15^b	0.774^c
24	30	6.11^b	0.855^b
36	30	5.95^bc	0.860^ab
48	30	5.86^c	0.931^a
ANOVA
Carbon sources		**	**
Strains		**	**
Fermentation time		**	**
Carbon sources x Strains		**	**
Carbon sources x Fermentation time		**	**
Strains x Fermentation time		**	**
Carbon sources x Strains x Fermentation time		**	**

Carbon sources	N	Lactic acid	Total SCFA
Negative Control (without carbon source)	4	11.180^a	0.995^c
Glucose (0.50%)	4	2.055^e	2.582^a
Inulin (0.50%)	4	3.568^b	1.658^b
Xanthan gum (0.25%)	4	2.075^d	0.591^d
Xanthan gum (0.50%)	4	2.110^c	0.582^d
Strains
B. lactis	10	2.769^b	0.712^b
L. casei	10	5.626^a	1.668^a
ANOVA
Carbon sources		**	**
Strains		**	**
Carbon sources x strains		**	**

Samples	Storage days					VPI
Samples	1. day	7. day	14. day	21. day	28. day	VPI
BL	9.44±0.000^bB	9.65±0.658^aA	9.00±0.001^aD	9.23±0.002^aC	8.29±0.014^cE	0.88^b
BLG	9.30±0.005^cA	9.70±0.785^aA	9.40±0.636^aA	9.60±0.001^aA	8.05±0.001^dA	0.87^b
LC	9.90±0.007^aA	9.80±0.289^aA	9.81±0.389^aA	9.65±0.353^aA	9.98±0.028^aA	1.01^a
LCG	9.47±0.014^bA	10.10±0.572^aA	9.80±0.282^aA	9.70±0.001^aA	9.66±0.028^bA	1.02^a

Properties	Samples	Storage days
Properties	Samples	1. day	7. day	14. day	21. day	28. day
Titratable acidity (%)	BL	0.76±0.009^bA	0.73±0.009^bA	0.76±0.000^cA	0.76±0.016^bA	0.67±0.014^cB
	BLG	0.81±0.005^bA	0.74±0.022^bA	0.70±0.000^dA	0.78±0.009^bA	0.82±0.055^bA
	LC	0.91±0.016^aE	1.07±0.041^aD	1.16±0.009^aC	1.20±0.005^aB	1.28±0.022^aA
	LCG	0.95±0.036^aD	1.07±0.013^aC	1.07±0.014^bC	1.16±0.063^aB	1.29±0.059^aA
Syneresis	BL	10.00±0.000^bA	10.00±0.354^aA	10.00±0.000^bA	10.75±0.453^aA	9.50±0.000^bA
	BLG	2.25±0.353^cA	2.00±0.000^bA	0.00±0.000^cB	0.00±0.212^bB	0.00±0.000^cB
	LC	12.00±0.707^aA	9.25±0.000^aC	11.50±0.000^aA	11.25±0.253^aA	10.00±0.000^aB
	LCG	0.75±0.353^dA	0.00±0.000^cB	0.00±0.000^cB	0.35±0.000^bA	0.00±0.000^cB
L*	BL	95.51±1.104^aA	72.69±1.256^bB	72.69±0.507^aB	72.25±0.918^bB	71.06±0.987^bB
	BLG	55.11±2.368^dB	62.40±1.060^dA	61.06±0.307^cA	61.64±1.205^dA	62.27±0.478^cA
	LC	76.78±1.087^bA	75.80±0.384^aB	74.76±1.839^aB	74.59±0.230^aB	73.79±1.066^aB
	LCG	61.65±0.121^cC	66.87±0.281^cA	66.43±0.136^bA	65.80±0.240^cAB	64.71±1.164^cB
a*	BL	-1.02±0.000^cB	-2.01±0.510^bA	-1.78 ±0.072^cA	-1.70±0.141^cA	-2.10±0.529^bA
	BLG	-2.47±0.442^bB	-3.90±0.042^aA	-3.98± 0.080^aA	-3.88±0.031^aA	-3.97±0.000^aA
	LC	-2.16±0.070^bA	-1.73±0.046^bB	-1.88±0.095^cAB	-1.96±0.010^bAB	-1.89±0.145^bAB
	LCG	-3.08±0.020^aD	-3.44±0.044^aC	-3.60±0.029^bC	-3.89±0.079^aB	-4.09±0.114^aA
b*	BL	3.66±0.350^bC	8.39±0.345^aAB	8.50±0.214^aAB	8.00±0.523^aB	9.19±0.459^aA
	BLG	1.15±0.142^dB	4.50±0.286^cA	4.10±0.199^cA	4.39±0.323^cA	4.56±0.185^dA
	LC	5.81±0.382^aB	6.88±0.295^bAB	7.28±0.754^bA	7.19±0.417^aA	7.15±0.325^bA
	LCG	1.94±0.012^cD	4.42±0.031^cC	4.88±0.085^cC	5.53±0.159^bB	6.11±0.398^cA

	Probiotic cell counts	Titratable acidity	Syneresis	L*	a*	b*	Firmness	Consistency	Cohesiveness	Index of viscosity
Probiotic cell counts	1
TA	0.998**	1
Syneresis	0.011	-0.014	1
L*	0.069	0.066	0.950*	1
a*	-0.085	-0.100	0.986*	0.973*	1
b*	0.011	0.010	0.943	0.998**	0.975*	1
Firmness	0.494	0.548	-0.604	-0.353	-0.558	-0.363	1
Consistency	0.399	0.459	-0.031	0.276	0.057	0.276	0.787	1
Cohesiveness	0.540	0.481	0.145	-0.086	-0.023	-0.139	-0.333	-0.550	1
Index of viscosity	-0.218	-0.265	-0.414	-0.678	-0.510	-0.685	-0.405	-0.883	0.560	1

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[tfnII] Significance level, significant at P<0.01(**), different lowercase on the same column indicate signiﬁcant differences for different carbon sources , strains and fermentation time.