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<p>Prebiotics and probiotics are essential components of functional foods that help balance gut microbiota and promote host health. The metabolic products of <i>Lactobacillus</i> strains in response to various prebiotic substrates, such as glucose, fructo-oligosaccharides (FOS), and inulin, were assessed in the current study. Three isolates (<i>Lacticaseibacillus casei</i> BK-560, <i>Lactiplantibacillus plantarum</i> BK-007, and <i>Lactiplantibacillus plantarum</i> RKS-002) were isolated from commercial probiotics, and <i>Lacticaseibacillus paracasei</i> DB3 was isolated from homemade curd. The strains demonstrated probiotic characteristics such as acid tolerance, bile resistance, auto-aggregation, and antimicrobial activity. The highest acid tolerance at pH 2 was observed in <i>L. paracasei</i> DB3 (75–78%), followed by <i>L. casei</i> (72–74%). The <i>L. paracasei</i> DB3 also exhibited superior aggregation and hydrophobicity, essential for colonization in the gut. FOS demonstrated the highest prebiotic activity index (2.8 times greater than glucose control) when fermented with probiotics, leading to enhanced production of short-chain fatty acids (SCFA), especially propionate and acetate. Inulin also promoted the production of SCFA. The HPLC analysis confirmed that <i>L. paracasei</i> fermentation produced high amounts of lactic acid and acetate. This study highlights the potential of <i>L. paracasei,</i> demonstrating enhanced probiotic functionality and metabolic diversity under prebiotic conditions.</p>

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Prebiotic-driven metabolic diversity of Lactobacillus strains with functional insights for synbiotic applications

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Juhi Chauhan,
  • Bhanu Kushwaha,
  • Abhijeet Singh,
  • Rakesh Kumar Sharma

摘要

Prebiotics and probiotics are essential components of functional foods that help balance gut microbiota and promote host health. The metabolic products of Lactobacillus strains in response to various prebiotic substrates, such as glucose, fructo-oligosaccharides (FOS), and inulin, were assessed in the current study. Three isolates (Lacticaseibacillus casei BK-560, Lactiplantibacillus plantarum BK-007, and Lactiplantibacillus plantarum RKS-002) were isolated from commercial probiotics, and Lacticaseibacillus paracasei DB3 was isolated from homemade curd. The strains demonstrated probiotic characteristics such as acid tolerance, bile resistance, auto-aggregation, and antimicrobial activity. The highest acid tolerance at pH 2 was observed in L. paracasei DB3 (75–78%), followed by L. casei (72–74%). The L. paracasei DB3 also exhibited superior aggregation and hydrophobicity, essential for colonization in the gut. FOS demonstrated the highest prebiotic activity index (2.8 times greater than glucose control) when fermented with probiotics, leading to enhanced production of short-chain fatty acids (SCFA), especially propionate and acetate. Inulin also promoted the production of SCFA. The HPLC analysis confirmed that L. paracasei fermentation produced high amounts of lactic acid and acetate. This study highlights the potential of L. paracasei, demonstrating enhanced probiotic functionality and metabolic diversity under prebiotic conditions.