Sains Malaysiana 41(10)(2012): 1223–1231

 

Kesan Penggunaan Inulin dan Coklat Berinulin Terhadap  Pertumbuhan

in vitro Bifidobakteria

(Effects of Inulin and Inulin Containing Chocolate on in vitro Growth of Bifidobacteria)

 

Norhayati Hussain*

Faculty of Food Science & Technology, Department of Food Technology, Universiti Putra Malaysia

43400 Serdang, Selangor, Malaysia

 

Muhammad Anas Othaman

Biotechnology Research Centre, Malaysian Agricultural Research and Developement Institute

43400 Serdang, Selangor, Malaysia

 

Mohd Khan Ayob

Faculty of Science and Technology, Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor, Malaysia

 

Received: 25 January 2012 / Accepted: 15 June 2012

 

ABSTRAK

Coklat adalah salah satu daripada makanan pembekal tenaga segera dan mempunyai kandungan antioksida yang tinggi. Dalam kajian ini, fungsi coklat telah ditingkatkan dengan menjadikannya sebagai pembawa bahan prebiotik melalui penukaran keseluruhan kandungan gula dengan inulin. Ujian awal telah dilakukan untuk memilih kepekatan atau dos inulin yang paling sesuai sebagai sumber karbon untuk merangsang pertumbuhan bifidobakteria dalam fermentasi kultur kelompok selama 24 jam dengan menilai kesannya terhadap perubahan kepekatan sel. Ujian dilakukan terhadap 4 strain bifidobakteria iaitu Bifidobacterium longum BB536, B. breve ATCC 15700, B. infantis ATCC 15697 dan B. pseudocatenulatum G4. Keputusan menunjukkan kesemua strain bifidobakteria mampu menggunakan inulin sebagai sumber karbon pada kepekatan 2, 5, 10 hinggalah 15 g/L inulin. Manakala kepekatan 5 g/L inulin dilihat mampu digunakan secara optimum (tiada perbezaan signifikan pada p>0.05) oleh keempat-empat spesies bifidobakteria tersebut. Inulin pada kepekatan 5 g/L telah digunakan untuk menghasilkan produk coklat susu (MC-1) dan coklat gelap (DC-2) berinulin, yang seterusnya dinilai kemampuan produk merangsang pertumbuhan spesis bifidobakteria berkenaan secara in vitro. Didapati wujud korelasi negatif yang signifikan (p<0.01) antara pertambahan bilangan bifidobakteria dan pH untuk setiap kultur tulen B. pseudocatenulatum G4, B. Infantis, B. Breve (masing-masing r= -0.97) dan B. longum BB536 (r= -0.95). Inulin dengan kepekatan 5 g/L telah digunakan sebagai ramuan produk coklat berinulin atau prebiotik. Ia didapati dapat meningkatkan pertumbuhan keempat-empat spesis bifidobakteria berkenaan dengan lebih berkesan berbanding penggunaan inulin sahaja sebagai sumber karbon.

 

Kata kunci: Bifidobakteria; coklat gelap berinulin; coklat susu berinulin; fermentasi; inulin

 

ABSTRACT

Chocolate is one of the food products that acts as an instant energy source with high antioxidant content. In this study, the function of the chocolate has been enhanced as prebiotic carrier by replacing the whole sugar content with inulin. Preliminary studies were carried out to select a suitable concentration or dosage of inulin as a carbon source in stimulating the bifidobacteria growth in batch culture fermentation and to determine its effect on pH changes of the bacterial growth. Tests conducted on 4 strains of bifidobacteria showed that Bifidobacterium longum BB536, B. breve ATCC 15700, B. infantis ATCC 15697 and B. pseudocatenulatum G4 were able to use inulin as a carbon source at 2, 5, 10 and 15 g/L doses and the fermentation ended in 24 hours. The four strains of bifidobacteria also showed their ability to use inulin at an optimum concentration of 5 g/L, better than other concentration used (no significant different at p>0.05). Inulin at 5 g/L concentration was used in producing milk (MC-1) and dark (DC-2) chocolate containing inulin which were then tested for their capability in stimulating the in vitro growth of bifidobacteria. There was significantly negative correlation between increment in number of microorganism and pH for every pure culture B. pseudocatenulatum G4 (r= -0.97), B. infantis (r= -0.97), B. breve (r= -0.97) and B. longum BB536 (r= -0.95) used in this study. The dose of 5 g/L inulin added into both type of prebiotic chocolate showed better growth performance by the four strains of bifidobacteria compared to the use of inulin alone as a carbon source.

 

Keywords: Bifidobacteria; dark chocolate containing inulin; fermentation; inulin; milk chocolate containing inulin

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*Corresponding author; email: yati@food.upm.edu.my