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A STUDY ON THE HONEY COMPOUNDS IN SYNBIOTIC COMPOSITION FOR MICROBIAL FOOD CONTAMINANTS GROWTH INHIBITION
Abstract
Honey is the unique product which forms in fermentation of flower nectar by bees. It has been known for its healing properties for many centuries. The prevail component of the honey is monosaccharides (first of all glucose and fructose). Nevertheless, di-, tri- and oligosaccharides as well as proteins and pigmenting phenolic compounds can be detected. The specific saccharides of honey are in interest as prebiotics. The phenolic compounds can suppress different microbes including pathogens and food contaminants. The four samples of honey the most common in Russia (linden, buckwheat and flower) were studied. Total carbohydrates were not less than 88 % (typically from 95 to 97 %). The proteins were not detected by Kjeldahl method. The greatest content of the total phenolic compounds was found in the buckwheat honey. The test strains of Bifidobacterium adolescentis ATCC 15703 and Bacillus cereus ATCC 9634 (as model food contaminant) were applied for the evaluation of synbiotic effect of honey saccharides. The sterile sample solutions previously standardized by carbohydrates content were supplemented to the fermentation medium as the only carbohydrates source. In addition, the sample solutions preliminary purified from the phenolic compounds were applied. The co-culture fermentations were carried out in anaerobic conditions. The bifidobacteria and bacilli were enumerated as well as lactic and acetic acids concentrations were detected at the beginning and after 10 h. The synbiotic factors were calculated using obtained data as it was described in the earlier studies. The great stimulation of bifidobacteria growth and organic acids production by honey compounds should be pointed. The synbiotic factors for all samples were greater versus glucose and comparable with the commercial fructooligosaccharides. It was defined that the non-purified samples containing the phenolic compounds possess both the stimulation of greater lactic and acetic acids production and stronger bacilli growth suppression.
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