Process for enhancing the viable counts of lactic acid bacteria and useful compositions thereof

Abstract

Disclosed herein is a composition containing turmeric starch for use as a prebiotic plant fiber. Also disclosed is a method to increase the viable counts of Bacillus coagulans MTCC 5856 by co-culturing with turmeric starch and the production of short chain fatty acids (SCFA) by Bacillus coagulans MTCC 5856 using turmeric starch.

Claims

1. A method comprising co-culturing Bacillus coagulans MTCC 5856 with turmeric starch.

2. The method according to claim 1, wherein the viable colony count of Bacillus coagulans MTCC 5856 is increased by the co-culturing method.

3. A method of producing short chain fatty acids, by co-culturing Bacillus coagulans MTCC 5856 with turmeric starch under fermenting conditions to produce short chain fatty acids.

4. The method according to claim 3, wherein the short chain fatty acids are one or more selected from the group consisting of acetic acid, propionic acid, and butyric acid.

5. The method according to claim 3, wherein the Bacillus coagulans MTCC 5856 and the turmeric starch are fermented under anaerobic conditions.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIGS. 1A, 1B and IC show the graphical representation of the increase in viable colony count of Bacillus coagulans MTCC 5856 in presence of different natural plant fibers alone (%, w/v).

(2) FIGS. 2A, 2B and 2C show the graphical representation of the increase in viable colony count of Bacillus coagulans MTCC 5856 in presence of different natural plant fibers (%, w/v) in MRS media (devoid of dextrose) (0.5, 1.0, 2.0%, w/v).

(3) FIG. 3 is the graphical representation of inhibition of E. coli ATCC 25922 growth by B. coagulans MTCC 5856 when co-cultured in plant based natural fibers as media. Average mean of viable counts are expressed in log.sub.10 cfu/ml.

(4) FIG. 4 shows the production of total short chain fatty acid (acetate, butyrate, and propionate) by the B. coagulans MTCC 5856 from Fenugreek seed fibers (FSF), Lycium barbarum seed fibers (LSF), Flax seed fibers (FLSF), Coconut Fibers (CF), Ginger rhizome fibers (GRF), Amla Fruit Fiber (Soluble+Insoluble) (AFF), Amla Soluble Fibers (ASF), Amla Insoluble Fibers (AIF), Psyllium husk Fibers (PHF), Cranberry seed Fibers (CSF), Fructooligosaccharide (FOS), MRS Media (MRS), and MRS Media devoid of Dextrose (MRSD). Average mean of the SCFAs are expressed in mg per gram of fiber.

(5) FIG. 5 shows the graphical representation of the acid hydrolysis of turmeric starch.

(6) FIG. 6 shows the graphical representation of the Porcine pancreatic enzymatic hydrolysis of turmeric starch.

(7) FIG. 7 show the graphical representation of the increase in viable colony count of Bacillus coagulans MTCC 5856 in presence of turmeric starch (%, w/v) in MRS media (devoid of dextrose) (0.5, 1.0, 2.0%, w/v).

DETAILED DESCRIPTION

(8) In the most preferred embodiment, the present invention relates to a method of increasing the viable colony count of Bacillus coagulans MTCC 5856 said method comprising step of growing Bacillus coagulant MTCC 5856 in the presence of natural plant fibers selected from the group consisting of Trigonella foenum-graecum (fenugreek) seed fibers, Lycium barbarum seed fibers, Linum usilatissimum (Flax) seed fibers, Cocos nucifera (Coconut) fibers, Zingiber officinale (Ginger) rhizome fibers, Emblica officinals (Amla) fruit fibers, Plantago ovata (Psyllium) fibers and Vaccinium oxycoccos (Cranberry) seed fibers.

(9) In another most preferred embodiment, the present invention relates to a method of inhibiting pathogenic Gram negative bacteria said method comprising step of bringing to contact said Gram negative bacteria with Bacillus coagulans MTCC 5856 co-cultured with natural plant fibers selected from the group consisting of Trigonella foenum-graecum (fenugreek) seed fibers, Lycium barbarum seed fibers, Linum usitatissimum (Flax) seed fibers, Cocos nucifera (Coconut) fibers, Zingiber officinale (Ginger) rhizome fibers, Emblica officinalis (Amla) fruit fibers, Plantago ovata (Psyllium) fibers and Vaccinium oxycoccos (Cranberry) seed fibers.

(10) In yet another most preferred embodiment, the present invention also relates to a method of producing short chain fatty acids by co-culturing Bacillus coagulans MTCC 5856 with natural plant fibers selected from the group consisting of Trigonella foenum-graecum (fenugreek) seed fibers, Lycium barbarum seed fibers, Linum usitatissimum (Flax) seed fibers, Cocos nucifera (Coconut) fibers, Zingiber officinale (Ginger) rhizome fibers, Emblica officinalis (Amla) fruit fibers, Plantago ovata (Psyllium) fibers and Vaccinium oxycoccos (Cranberry) seed fibers. In alternate embodiments, the present invention also relates to a method of protecting against diet-induced obesity and insulin resistance in the mammalian gut by administering composition comprising Bacillus coagulans MTCC 5856 with natural plant fibers selected from the group consisting of Trigonella foenum-graecum (fenugreek) seed fibers, Lycium barbarum seed fibers, Linum usitatissimum (Flax) seed fibers, Cocos nucifera (Coconut) fibers, Zingiber officinale (Ginger) rhizome fibers, Emblica officinalis (Amla) fruit fibers, Plantago ovata (Psyllium) fibers and Vaccinium oxycoccos (Cranberry) seed fibers to bring about the effect of protection against diet induced obesity and insulin resistance.

(11) In another most preferred embodiment, the invention discloses a composition containing turmeric starch for use as a prebiotic plant fiber. In a related embodiment, the turmeric starch is isolated from the spent rhizomes of Curcuma longa.

(12) In an another preferred embodiment, the invention discloses a method comprising co-culturing Bacillus coagulans with turmeric starch fibres, wherein the viable colony count of Bacillus coagulans is increased by the co-culturing method.

(13) In an another preferred embodiment, the invention discloses a method of producing short chain fatty acids, comprising performing the method of co-culturing Bacillus coagulans with turmeric starch fibres under fermenting conditions to produce short chain fatty acids. In a related embodiment, the short chain fatty acids are one or more selected from the group consisting of acetic acid, propionic acid, and butyric acid. In another related embodiment, the Bacillus coagulans and the turmeric starch are fermented under anaerobic conditions.

(14) In a preferred embodiment, the Bacillus coagulans is Bacillus coagulans MTCC 5856.

(15) In an another preferred embodiment, the invention discloses a method comprising co-culturing Bacillus coagulans MTCC 5856 with turmeric starch fibres, wherein the viable colony count of Bacillus coagulans MTCC 5856 is increased by the co-culturing method.

(16) In an another preferred embodiment, the invention discloses a method of producing short chain fatty acids, comprising performing the method of co-culturing Bacillus coagulans MTCC 5856 with turmeric starch fibres under fermenting conditions to produce short chain fatty acids. In a related embodiment, the short chain fatty acids are one or more selected from the group consisting of acetic acid, propionic acid, and butyric acid. In another related embodiment, the Bacillus coagulans MTCC 5856 and the turmeric starch are fermented under anaerobic conditions.

(17) The specific examples included herein below illustrate the aforesaid most preferred embodiments of the present invention.

Example I

(18) Method of Preparing Fibers

(19) Trigonella Foenum-Graecum (Fenugreek) Seed Fibers

(20) Trigonella foenum-graecum (also known as Fenugreek) seeds were collected from local market and milled to course powder (10 mesh pass through). Further, four volumes of n-hexane was added to 100 gm of Trigonella foenum-graecum seeds course powder and extracted at reflux temperature. n-Hexane fraction was filtered through Whatman filter no 1 and again three times same extraction was carried out. After extraction, retentate was dried at 80 C. for 5 h and then this was milled to obtain 40 mesh pass through powder. In an alternative method, fat or oil from Fenugreek seeds were removed by Super Critical fluid extraction method using liquid CO.sub.2 as solvent. To increase the dietary fiber (Galactomannans) content, the enzymatic hydrolysis using Cellulase was carried out. The galactomannans content was determined by Megazyme kit (K-GALM 03/11) as per the manufacturer's instructions (Megazyme International Ireland, Bray Business Park, Bray, Co. Wicklow, IRELAND).

(21) Lycium barbarum Seed Fibers

(22) Goji, Goji berry or Wolfberry is the fruit of Lycium barbarum. The fruit of Lycium barbarum was dried and seeds were separated and milled to course powder. Further, four volumes of n-hexane was added to 100 gm of Lycium barbarum course powder and extracted at reflux temperature. n-Hexane fraction was filtered through Whatman filter no 1 and again three times same extraction was carried out. After extraction, retentate was dried at 80 C. for 5 h and then this was milled to obtain 60 mesh pass through powder. Total dietary fiber was determined by Enzymatic-Gravimetric Method (AOAC 985.29).

(23) Linum usitatissimum (Flax Seed) Fibers

(24) Linum usitatissimum (also known as common flax or linseed or Flax) seeds were collected and milled to course powder (10 mesh pass through). Further, four volumes of n-hexane was added to 100 gm of Linum usitatissimum course powder and extracted at reflux temperature. n-Hexane fraction was filtered through Whatman filter no 1 and again three times same extraction was carried out. After extraction, retentate was dried at 80 C. for 5 h and then this was milled to obtain 40 mesh pass through powder. Total dietary fiber was determined by Enzymatic-Gravimetric Method (AOAC 985.29).

(25) Cocos nucifera Fibers

(26) A matured coconut was procured from local market and dried. Further, the endosperm (coconut meat) was chopped to course and uniform size material. Further, four volumes of n-hexane was added to 100 gm of Cocos nucifera course material and extracted at reflux temperature. n-Hexane fraction was filtered through Whatman filter no 1 and again three times same extraction was carried out. After extraction, retentate was dried at 80 C. for 5 h and then this was milled to obtain 60 mesh pass through powder. Total dietary fiber was determined by Enzymatic-Gravimetric Method (AOAC 985.29).

(27) Zingiber officinale (ginger) rhizome fibers

(28) Zingiber officinale rhizome, ginger root or simply ginger was dried and milled to course powder (10 mesh pass through). Further, four volumes of n-hexane was added to 100 gm of Zingiber officinale rhizome course powder and extracted at reflux temperature. n-Hexane fraction was filtered through Whatman filter no 1 and again three times same extraction was carried out. In an alternative method, fat or oil from Fenugreek seeds were removed by Super Critical fluid extraction method using liquid CO.sub.2 as solvent. After extraction, retentate was dried at 80 C. for 5 h and then this was milled to obtain 40 mesh pass through powder. Total dietary fiber was determined by Enzymatic-Gravimetric Method (AOAC 985.29).

(29) Emblica officinalis (Amla) fruit fibers

(30) Emblica officinalis (Phyllanthus emblica), also known as Emblic, Emblic myrobalan, Myrobalan, Indian gooseberry, Malacca tree, or Amla from Sanskrit Amalika. The fruit of Emblica officinalis was procured from local market and dried, pulverized and passed through 60 mesh. This powder was used for the extraction of fibers. Total dietary fiber was determined by Enzymatic-Gravimetric Method (AOAC 985.29).

Example 2Acid Hydrolysis

(31) Two grams of plant based natural fibers listed in Table 1 were dissolved in 100 ml of HCl (0.10 M) and incubated at 37 C. with 100 rpm for 180 min. Samples were taken at 0, 30, 60, 90, 120 and 180 min. Fructooligosaccharide (FOS; Tata Chemicals, India) was also taken in the study as reference to compare with natural fibers and starch (Potato soluble starch; HiMedia, Mumbai, India) was also taken as control. The increase in reducing carbohydrates was measured by Dinitrosalicylate reagent (Nilsson and Bjorck 1988. Journal of Nutrition 118, 1482-1486).

(32) TABLE-US-00001 TABLE 1 Total dietary fiber content of plant based natural fibers Dietary Fibers (%, w/w) S. Soluble Insoluble No. Natural Fibers Fibers Fibers Total 1 Trigonella foenum- 65.42 1.2 5.41 0.4 75.24 1.2 graecum (Fenugreek) seed fibers 2 Lycium barbarum ND 38.05 0.9 39.71 1.1 seed fibers 3 Linum usitatissimum 34.68 0.4 12.73 0.1 50.21 1.5 (Flax) seed fibers 4 Cocos nucifera 33.16 0.7 36.16 0.2 65.41 1.7 (Coconut) fibers 5 Zingiber officinale ND 41.55 0.7 42.18 0.8 (Ginger) rhizome fibers 6 Emblica officinalis 10.15 0.2 41.58 0.5 52.07 1.4 (Amla) fruit fibers Soluble Fraction 19.04 0.5 1.527 0.1 22.29 0.4 Insoluble Fraction 27.05 0.7 3.55 0.1 33.03 0.7 7 Plantago ovata 51.13 0.8 30.24 0.8 83.24 1.5 (Psyllium) Fibers 8 Vaccinium oxycoccos 10.21 0.6 39.81 07 51.92 1.3 (Cranberry) seed fibers ND, Not detected; Total dietary fiber was determined by Enzymatic-Gravimetric Method (AOAC 985.29).

(33) Table 2 shows the effect of acid hydrolysis on (0.1 M HCl; 37 C., 100 rpm) on Plant Based Natural Fibers. Total reducing sugar was determined by Dinitrosalicylic acid (DNSA) method.

(34) TABLE-US-00002 TABLE 2 Percentage of Total Reducing Sugar S. No. Plant Based Natural Fibers 0 min 30 min 60 min 90 min 120 min 180 min 1 Fenugreek seed fibers 3.79 0.1 3.90 0.1 3.95 0.09 3.33 0.1 4.22 0.2 4.45 0.1 2 Lycium barbarum seed fibers 11.91 0.2 12.05 0.2 12.98 0.3 11.94 0.4 12.98 0.3 12.51 0.2 3 Flax seed fibers 1.24 0.1 1.89 0.09 1.97 0.1 2.10 0.1 1.98 0.1 2.21 0.1 4 Coconut Fiber 6.11 0.09 6.51 0.2 7.25 0.1 8.35 0.2 9.95 0.2 10.05 0.5 5 Ginger rhizome fibers 4.02 0.1 7.24 0.5 7.98 0.3 8.1 0.7 7.8 0.2 7.5 0.3 6 Amla Fruit Fiber 16.59 0.2 16.14 0.7 16.84 0.3 15.16 0.4 17.12 0.6 16.98 0.6 (Soluble + Insoluble) 7 Amla Soluble Fiber 19.96 0.3 24.75 0.5 24.13 0.6 23.42 0.7 22.76 0.8 23.17 0.5 8 Amla Insoluble Fiber 6.98 0.1 6.74 0.1 6.92 0.2 6.95 0.2 7.18 0.1 7.60 0.1 9 Psyllium husk Fiber 0.62 0.01 1.11 0.09 1.28 0.04 1.42 0.1 1.51 0.1 1.62 0.1 10 Cranberry seed Fiber 19.70 0.4 19.15 0.3 20.50 0.9 19.76 0.7 19.67 0.9 20.60 0.8 11 Fructooligosaccharide (FOS) 1.48 0.1 6.29 0.1 8.96 0.1 9.63 0.2 10.47 0.2 12.52 0.4 12 Potato Soluble Starch 7.60 0.2 21.43 0.2 21.03 0.5 25.05 0.7 27.11 0.7 34.20 0.3

Example 3Enzymatic Hydrolysis

(35) 100 mg of Pancreatin from Porcine pancreas 4USP (Sigma-Aldrich Corporation St. Louis Mo., USA) was dissolved in 100 ml of phosphate buffer (50 mM; pH 7.0). Further, plant based natural fibers (2 gm) were dissolved in above Pancreatin solution and incubated at 37 C. with 100 rpm for 180 min. Samples were taken at 0, 30, 60, 90, 120 and 180 min. FOS was also taken in the study as reference to compare with plant based natural fibers and starch was also taken as control. The increase in reducing carbohydrates was measured with a Dinitrosalicylate reagent (Oku et al. 1984. Journal of Nutrition 114, 1574-1581). The effect of enzymatic hydrolysis (0.1% Pancreatin in 20 mM PBS pH 7.0; 37 C., 100 rpm) on plant based natural fibers is represented in Table 3. Total reducing sugar was determined by Dinitrosalicylic acid (DNSA) method.

(36) TABLE-US-00003 TABLE 3 Percentage of total reducing sugar S. No. Plant Based Natural Fibers 0 min 30 min 60 min 90 min 120 min 180 min 1 Fenugreek seed fibers 7.20 0.1 8.15 0.1 11.85 0.8 11.35 0.8 10.55 0.1 10.70 0.2 2 Lycium barbarum seed fibers 11.86 0.2 18.11 0.8 17.85 0.2 17.75 0.4 17.53 0.8 18.21 0.4 3 Flax seed fibers 1.12 0.1 2.56 0.05 2.57 0.1 2.98 0.1 2.78 0.08 2.88 0.04 4 Coconut Fiber 8.85 0.2 11.65 0.2 14.25 0.5 13.60 0.2 10.90 0.4 11.05 0.08 5 Ginger rhizome fibers 4.14 0.09 6.94 0.2 7.12 0.3 7.31 0.4 6.81 0.1 6.82 0.09 6 Amla Fruit Fibers 16.05 0.6 16.94 0.2 16.48 0.2 15.96 0.2 17.40 0.5 16.53 0.7 (Soluble + Insoluble) 7 Amla Soluble Fibers 20.10 0.7 22.18 0.8 20.51 0.4 20.90. 0.8 23.72 0.8 23.07 0.5 8 Amla Insoluble Fibers 7.12 0.1 7.58 0.3 7.94 0.6 8.19 0.1 8.38 0.01 8.45 0.1 9 Psyllium husk Fiber 1.05 0.1 2.21 0.1 2.26 0.1 2.28 0.02 2.29 0.05 3.07 0.1 10 Cranberry seed Fiber 19.74 0.9 21.99 0.8 24.33 0.3 23.95 0.4 23.58 0.4 23.85 0.7 11 Fructooligosaccharide (FOS) 1.10 0.01 3.37 0.09 3.12 0.09 3.01 0.1 3.43 0.09 3.34 0.08 12 Potato Soluble Starch 7.45 0.05 52.56 0.9 54.06 1.1 52.29 1.2 52.10 1.5 54.52 1.1

Example 4Growth Promotional Activity of Plant Based Natural Fiber with Bacillus coagulans MTCC 5856

(37) Single isolated colony of Bacillus coagulans MTCC 5856 was inoculated into MRS broth (pH 7.020; Himedia, Mumbai, India) and incubated at 37 C. with 120 rpm for overnight. Plant based natural fibers alone (0.5, 1.0, 2.0%, w/v), and in MRS media (devoid of dextrose) (0.5, 1.0, 2.0%, w/v) were prepared. MRS broth and MRS (devoid of dextrose) were also prepared separately. Similarly, Fructooligosaccharide (FOS) was also taken in the study as reference control to compare with plant based natural fibers. The final pH of all the media was adjusted to 7.0. Five percent of overnight grown Bacillus coagulans MTCC 5856 culture was inoculated to all the flasks and incubated at 37 C. with 100 rpm for 24 h. pH values at 0 h of incubation and after fermentation (24 h) were also recorded. Samples were serially diluted in sterile saline and the viable count was enumerated by plating on glucose yeast extract agar (HiMedia, Mumbai, India) at 0 h and after fermentation (24 h). The plates were incubated at 37 C. for 48 to 72 h. Each analysis was performed in triplicate at two different occasions. Average mean of viable counts are expressed in log 10 cfu/ml (FIGS. 1A, 1B and 1C).

Example 5Inhibition of E. coli Growth

(38) The in-vitro experiment was designed to evaluate the effect of Plant based natural fibers with probiotic bacteria Bacillus coagulans MTCC 5856 for the inhibition of Gram negative pathogenic bacteria E. coli. Briefly, 2.0 g of plant based natural fibers were added to 100 ml of demineralized water. Psyllium husk Fiber and Flax seed fibers were added 0.5 gm to 100 mL of demineralized water due to high gelling property. The pH was adjusted to 7.00.2 and autoclaved at 121 C. for 20 min. After sterilization, oxygen reducing enzyme Oxyrase (Oxyrase for Broth, Oxyrase, Inc, Mansfield, Ohio, USA) was added to each flask. Bacillus coagulans MTCC 5856 was grown on glucose yeast extract agar (Himedia, Mumbai, India) and E. coli ATCC 25922 was grown on trypticase soya agar (Himedia, Mumbai, India). Single isolated colony of both the cultures was used and the turbidity of the bacterial suspension was adjusted to 0.5 McFarland standards (equivalent to 1.5108 colony forming units (CFU)/ml). One milliliter of E. coli ATCC 25922 was added to flask containing plant based natural fiber. Similarly, in other group 1 ml of E. coli ATCC 25922 and 1 ml of B. coagulans MTCC 5856 were added to flask containing plant based natural fiber. The flasks were incubated at 37 C. with 100 rpm for 24 h. Samples were serially diluted in sterile saline and the viable count of E. coli ATCC 25922 was enumerated by plating on Eosin Methylene Blue Agar (EMB Agar; HiMedia, Mumbai, India) at 0 h and after fermentation (24 h). The plates were incubated at 37 C. for 48 h. Each analysis was performed in triplicate at two different occasions. Average mean of viable counts are expressed in log.sub.10 cfu/ml (FIG. 3).

Example 6Production of SCFA by Bacillus coagulans MTCC 5856 Using Plant Based Natural Fibers

(39) The in vitro fermentation with the Bacillus coagulans MTCC 5856 was carried out by following method described by McBurney and Thompson (McBurney M I and Thompson L U. (1987) Effect of human faecal inoculum on in vitro fermentation variables. Brit J Nutr 58: 233-243) with some modifications. Briefly, 2.0 g of glucose or Plant Based Natural Fibers were added to 100 mL of demineralised water. Psyllium husk Fiber and Flax seed fibers were added 0.5 gm to 100 ml of demineralised water due to high gelling property. The pH was adjusted to 7.00.2 and autoclaved at 121 C. for 20 min. After sterilization, oxygen reducing enzyme Oxyrase (Oxyrase for Broth, Oxyrase, Inc, Mansfield, Ohio, USA) was added to each flask, to induce anaerobic conditions. Five percent of overnight grown Bacillus coagulans MTCC 5856 culture was inoculated to all the flasks and incubated at 37 C. with gentle shaken rpm for 24 h. The bottles were tightly closed and sealed with parafilm to maintain anaerobic conditions generated by the enzyme supplement. pH values at 0 h of incubation and after fermentation (24 h) were also recorded. One ml of copper sulphate (10 g/L) was added to each sample to inhibit further microbial growth (Sigma, St. Louis, Mo., USA). The analysis of short chain fatty acids in the aforesaid fermentation samples was done adopting the following parameters.

(40) Reagents

(41) 1. Diethyl Ether (AR Grade)

(42) 2. H.sub.2SO.sub.4

(43) 3. RO Water

(44) 4. Sodium Chloride (AR Grade)

(45) Chromatographic Conditions

(46) Oven:

(47) TABLE-US-00004 Rate Temperature Bold time Initial 80 C. 1.00 minute 8 C./minute 200 C. 2.00 minute

(48) TABLE-US-00005 1. Post run temperature 220 C. 2. Post Time 5.0 min 3. Run time 18.00 min
Inlet

(49) TABLE-US-00006 Injection Volume 1 l Temperature 250 C. Mode Split Split ratio 10:1
Column

(50) 1. DB-FFAP (Terephthalic acid modified poly ethylene Glycol)

(51) 2. Dimensions: 30.00 m250.00 mm0.25 m.

(52) 3. Carrier gas:Nitrogen

(53) 4. Flow: 1.0 ml/min

(54) Detector

(55) TABLE-US-00007 1. Type FID 2. Temperature 350 C. 3. Hydrogen Flow 30.0 ml/min 4. Air flow 300.0 ml/min 5. Make Up Flow 5.0 ml/min

(56) Standard Solution Preparation

(57) 100.0 mg of each of Fatty acid standard (Acetic acid, Propionic acid and Butyric acid) was weighed accurately in a 100 ml volumetric flask & dissolved in 50.0 mL of water and made up to the mark with water and mixed well (Stock solution). Further, 10.0 mL of the stock solution was diluted to 100.0 mL with water and mixed well to get standard solution. 5 mL of standard solution was subjected to extraction as described herein below.

(58) 1. Taken 5 ml of Standard solution/sample.

(59) 2. To Standard solution added 5 ml of water with vortexing for 0.5 min.

(60) 3. Adjusted pH to 1-1.5 with 3M H.sub.2SO.sub.4 with vortexing for 0.5 min.

(61) 4. Kept diethyl ether in 20 C. up to 1 hr before adding to the sample/Working Standard.

(62) 5. Added 10 ml of diethyl ether with vortexing for 1 min.

(63) 6. Added 4 g of Sodium Chloride with vortexing for 1 min.

(64) 7. Centrifuged to separate Water Layer & Diethyl Layer

(65) 8. Transferred 1.0 mL of Diethyl Ether layer in GC Vial & Injected.

(66) Procedure:

(67) 1 l each of extracted standard solution was injected into the chromatograph in triplicate and recorded the responses of major peaks due to Acetic acid, Propionic acid and Butyric acid. The % Relative Standard Deviation for area of peaks due to Acetic acid, Propionic acid and Butyric acid in triplet injections should not be more than 2.0%. Injected 1.0 l each of extracted sample solution into the chromatograph. The content of Acetic acid, Propionic acid and Butyric acid was calculated as follows.

(68) $\mathrm{Content}\mathrm{of}\mathrm{individual}\mathrm{acid}\mathrm{in}\mathrm{ppm}=\frac{\mathrm{Sample}\mathrm{area}\mathrm{Std}.\mathrm{conc}.\left(\mathrm{ppm}\right)}{\mathrm{Standard}\mathrm{area}}$

(69) The results of the chromatographic analysis are presented in FIG. 4 and represented herein below as Tables 4 and 5.

(70) In Table 4 it may be noted that the production (mg/gram of fiber) of short chain fatty acid (Acetate, Propionate and Butyrate) was from plant based natural fibers as a sole nutritional source in vitro batch-culture fermentation with B. coagulans MTCC 5856. FOS was used as reference control in the study.
In Table 5 it may be noted that the production (mg/gram if fiber) of short chain fatty acid (acetate, propionate and butyrate) was from plant based natural fibers along with other nutrients in vitro batch-culture fermentation with B. coagulans MTCC 5856. In MRS media dextrose was replaced by plant based natural fibers for the production of SCFA. FOS was used as reference control in the study. MRS media and Media devoid of Dextrose (MRSD) were also taken to compare for the production of the study.

(71) TABLE-US-00008 TABLE 4 Short Chain Fatty Acids S. Plant Based Natural Fibers (mg/gram of Fibers) No. (alone) Acetate Butyrate Propionate 1 Fenugreek seed fibers 69.79 3.36 0.27 2 Lycium barbarum 77.18 6.56 0.24 seed fibers 3 Flax seed fibers 109.5 5.93 0.27 4 Coconut Fibers 49.39 0.96 0.14 5 Ginger rhizome fibers 1.62 0.20 42.35 6 Amla Fruit Fiber 3.87 0.30 79.99 (Soluble + Insoluble) 7 Amla Soluble Fibers 5.50 0.23 76.55 8 Amla Insoluble Fibers 1.05 0.25 44.10 9 Psyllium husk Fibers 1.70 0.14 38.11 10 Cranberry seed Fibers 8.64 0.225 69.07 11 Fructooligosaccharide (FOS) 1.07 0.07 21.61

(72) TABLE-US-00009 TABLE 5 Plant Based Natural Fibers Short Chain Fatty Acids S. along with MRS Media devoid (mg/gram of Fibers) No. of dextrose Acetate Propionate Butyrate 1 Fenugreek seed fibers 84.67 3.68 0.97 2 Lycium barbarum 61.05 5.41 0.75 seed fibers 3 Flax seed fibers 146.86 7.52 1.43 4 Coconut Fibers 51.91 1.01 0.51 5 Ginger rhizome libers 118.72 7.90 1.32 6 Amla Fruit Fiber 94.11 6.46 1.06 (Soluble + Insoluble) 7 Amla Soluble Fibers 90.99 9.37 1.24 8 Amla Insoluble Fibers 79.10 1.70 0.38 9 Psyllium husk Fibers 53.24 3.23 0.56 10 Cranberry seed Fibers 110.89 9.58 1.69 11 Fructooligosaccharide (FOS) 73.96 4.30 0.24 12 MRS Media 113.07 1.04 0.05 13 MRS Media devoid of 50.36 1.17 0.16 Dextrose (MRSD)

Example 7Method of Preparing Turmeric Starch Fibers

(73) Turmeric starch (brand name STARMERIC-obtained from the spent material resulting from the extraction of curcuminoids from the rhizomes of Curcuma longa), was procured from the phytochemistry department of the Sami Labs Limited [R&D arm of Sabinsa Corporation, N.J. USA] and was used in the following experiments.

Example 8Acid and Enzymatic Hydrolysis

(74) The enzymatic hydrolysis procedure was carried out based on Oku et al. 1984. Journal of Nutrition 114, 1574-1581). 100 mg of Pancreatin 4USP (Sigma) was dissolved in 100 ml of phosphate buffer (50 mM; pH 7.0). Further, Turmeric starch (2 gm) was added to the above pancreatin solution and incubated at 371 C. with 100 rpm for 180 min. Samples were taken at 0, 30, 60, 90, 120 and 180 min. FOS was also taken in the study as reference to compare with Turmeric starch and potato starch was taken as positive control. The increase in reducing sugar was measured with a Dinitrosalicylate reagent.

(75) The enzymatic hydrolysis was performed as per the procedure described in Nilsson and Bjorck 1988. Journal of Nutrition 118, 1482-1486. The Turmeric starch (2 gm) was added to 100 ml of HCl (0.10 M) and incubated at 371 C. with 100 rpm for 180 min. Samples were taken at 0, 30, 60, 90, 120 and 180 min. Fructooligosaccharide (FOS; Tata Chemicals, India) was also taken in the study as reference to compare with Turmeric starch and starch (Potato soluble starch: HiMedia, Mumbai, India) was taken as positive control. The increase in reducing sugar was measured with a Dinitrosalicylate reagent

(76) Acid and enzymatic hydrolysis were performed for the turmeric starch to determine its non-digestibility in human digestive system. An in-vitro experiment was performed to mimic the human digestive system for the acid (HCl 0.1M, pH 1.4) and enzymatic hydrolysis (pancreatin contain mixture of amylase, lipase and protease from porcine) of fiber. FOS was taken as reference control for fiber and starch was taken as positive control for its digestibility under in vitro condition.

(77) In the acid and enzyme hydrolysis, potato soluble starch showed 14% and 45% increase in total reducing sugar within 30 min and were found to remain in the range of 27% and 47% increase in total reducing sugar upto 180 min respectively. Turmeric starch showed 18.0% increase in total reducing sugar within 30 min and was found to remain in the range of 19.66% increase in total reducing sugar up to 180 min when hydrolyzed by pancreatic enzymes (FIGS. 5 & 6).

(78) The results suggest that turmeric starch was partially digested by enzymatic treatment. The total carbohydrate in the turmeric starch was 58% and the initial total reducing sugar was 4.67%. After enzymatic hydrolysis, there was an increase in total reducing sugar by 24.33% which resulted in 39.33% digestibility of turmeric starch. Therefore, it can be concluded that turmeric starch contains about 60% of enzymatically resistant starch. The in-vitro study suggested that turmeric starch had non digestibility for acid and partial digestibility to porcine pancreatic enzymes which could be used as a plant fiber for prebiotic application.

Example 9Growth Promotional Activity of Turmeric Starch with Bacillus coagulans MTCC 5856

(79) A single isolated colony of Bacillus coagulans MTCC 5856 was inoculated into MRS broth (pH 6.0; Himedia) and incubated in shaker at 371 C., 120 rpm overnight. To evaluate the growth of Bacillus coagulans MTCC 5856 using turmeric starch as carbon source, MRS media was used to evaluate the growth of Bacillus coagulans MTCC 5856 by replacing the dextrose with 2.5 g/L, 5 g/L, 7.5 g/L, 10 g/L of turmeric starch and 2.5 g/L, 5 g/L, 10 g/L dextrose used as control in different set of experiments. MRS with Parameters like pH, OD (600 nm), Sporulation, Total viable count (TVC) was determined by serial dilution using Glucose Yeast Extract agar (Himedia) at 0 h and after fermentation (48 h). Total carbohydrate was quantified by Anthrone method. Viable count was determined by pour plate method using GYE agar media. Turmeric starch was found to be suitable for the growth of B. coagulans MTCC 5856 as the sole carbon source. However, FOS was slightly better than turmeric starch for enhancing the viable count of B. coagulans MTCC 5856 at 1.0 and 2.0%, but at 0.5% concentration, B. coagulans MTCC 5856 viable count was better compare to FOS (FIG. 7). Hence, turmeric starch could be further explored as a prebiotic.

Example 10Production of SCFA by Bacillus coagulans MTCC 5856 Using Turmeric Starch

(80) The in vitro fermentation of turmeric starch with the Bacillus coagulans MTCC 5856 was carried out and the short chain fatty acids were measured by the method described in Example 6. The results of SCFA produced by Bacillus coagulans MTCC 5856 in the presence of turmeric starch is tabulated in Table 6.

(81) TABLE-US-00010 TABLE 6 Production of Short Chain fatty acids by Bacillus coagulans MTCC 5856 in presence of turmeric starch Short chain fatty acids (mg/g of fibres) S. Time Acetic Butyric Propionic No. Samples (h) acid acid acid 1 Turmeric Starch 24 442.3 10.2 3.8 (2.5 g/L) 48 664.0 8.6 0.02 72 628.0 6.5 0.6 2 Turmeric Starch 24 338.2 5.7 2.0 (5.0 g/L) 48 386.6 5.3 0.1 72 593.4 2.8 0.3 3 Turmeric Starch 24 188.1 3.8 1.3 (7.5 g/L) 48 546.8 1.3 0.1 72 596.8 1.7 0.2 4 Turmeric Starch 24 182.7 7.0 0.8 (10.0 g/L) 48 702.8 3.7 0.1 72 643.7 2.6 0.2 5 Dextrose 24 134.3 1.7 1.0 (10.0 g/L) 48 428.0 5.5 1.2 72 472.1 1.4 1.0

(82) Acetate was found to be the highest SCFA produced by Bacillus coagulans MTCC 5856 while fermenting turmeric starch and also dextrose. However, while fermenting starch at various concentrations; the production of acetate was significantly higher than the dextrose group. Butyric acid and propionic acid production by Bacillus coagulans MTCC 5856 was also observed to be relatively higher while fermenting turmeric starch, when compared to the dextrose group. A concentration and time dependant production of SCFA by Bacillus coagulans MTCC 5856 was noticed while fermenting turmeric starch. In conclusion, based on the in-vitro studies, turmeric starch holds the potential of a prebiotic fiber.

(83) While the invention has been described with reference to a preferred embodiment, it is to be clearly understood by those skilled in the art that the invention is not limited thereto. Rather, the scope of the invention is to be interpreted only in conjunction with the appended claims.