Effect of water-soluble fraction of cherry tomatoes on the adhesion of probiotics and Salmonella to intestinal epithelial cells
- Authors
- Koh, Jong Ho; Kim, Narae; Hwang, Dahyun; Lim, Young-Hee
- Issue Date
- Dec-2013
- Publisher
- WILEY
- Keywords
- cherry tomato; prebiotic; probiotic; adhesion assay; oligosaccharide
- Citation
- JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, v.93, no.15, pp.3897 - 3900
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Volume
- 93
- Number
- 15
- Start Page
- 3897
- End Page
- 3900
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/101456
- DOI
- 10.1002/jsfa.6255
- ISSN
- 0022-5142
- Abstract
- BACKGROUNDTomato is one of the most consumed vegetables in the world and contains many valuable nutritional components. Here we investigate the prebiotic effects of cherry tomatoes for improving gut health. RESULTSWater-soluble dietary fiber was prepared from fresh and processed (heat treatment at 80 degrees C for 15 min) cherry tomato samples, each with and without Viscozyme L treatment. In the adhesion assays, all water-soluble dietary fiber samples improved adhesion of probiotics (Lactobacillus rhamnosus and Bifidobacterium bifidum) to intestinal epithelial cells (Caco-2 cells). Heat treatment in the preparation of juice from cherry tomatoes showed no significant effect on the adhesion of probiotics to Caco-2 cells. The oligofructose content of samples affected the intestinal adhesion of probiotic bacteria, with higher oligosaccharide concentrations associated with greater adhesion of probiotics and more inhibition of the adhesion of pathogens to Caco-2 cells. CONCLUSIONThe present results suggest that cherry tomato can act as a prebiotic, with oligofructose potentially being one of its major prebiotic components. (c) 2013 Society of Chemical Industry
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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