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PREBIOTIC CONTENT AND PROBIOTIC EFFECT OF KOMBUCHA FERMENTED POLLEN

Published in AgroLife Scientific Journal, Volume 7, Number 2
Written by Elena UTOIU, , Anca OANCEA, Ana-Maria STANCIUC, Laura M. ŞTEFAN, Agnes TOMA, Angela MORARU, Camelia Filofteia DIGUŢA, Florentina Matei, Călina Petruța CORNEA, Florin OANCEA,

Bee pollen contains high levels of bioactive compounds but their bioavailability is restricted to human’s diet due to complex external structure of cellular wall. SCOBY fermented pollen contains compounds with prebiotic effects, such as carbohydrates, polyphenols, flavonoids and dietary fibres, but also lactic bacteria and yeasts with probiotic characteristics. In order to increase the bioavailability of pollen grains, we used an innovative pollen fermentation biotechnology using SCOBY consortium (Kombucha). The aim of this study was to assess the release of different prebiotic compounds using HPLC, spectrophotometric and enzymatic methods in both unfermented and Kombucha fermented pollen. Furthermore, the probiotic effect of fermented pollen was assessed through adesivity test of lactic acid bacteria to Caco-2 intestinal cells and observed by light microscopy. The highest content of prebiotics was obtained between 5-7 days of fermentation. Our results also showed that lactobacilli isolated from pollen fermented broth adhered to intestinal cells in a time depending manner, suggesting a probiotic effect. Overall, Kombucha fermentation increased the release of pollen prebiotics and exhibited in vitro probiotic potential.

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