Dr. Iman Mirmazloum has expertise in medicinal plants, natural product supplementation and novel food products. His main research area is on molecular mechanisms of plant secondary metabolites biosynthesis. Iman is currently involved in interesting research projects in Kaposvár University (Hungary) to develop new functional food products with enhanced health promoting properties. He is going to present a report (poster) about enzymatically produced Sodium alginate, Chitosane and Pectin oligosaccharides with boosted prebiotic index.
Scope of the research: Prebiotics are getting more and more into the forefront of interest of researchers and suppliers, as these non-digestible polysaccharides are of justified health promoting impact due to the facilitation of the growth of certain beneficial, health-associated gut bacteria. Their positive physiological effects might efficiently be utilized by several segments of the food industry. Sodium alginate, chitosane and pectin are commonly used polysaccharide molecules in relevant food industrial application. The scope of this research was to increase their biological value by enzymatic digestion and enhancing their prebiotic activity. Methodology & Theoretical Orientation: Sodium alginate, chitosan and pectin have been subjected for enzymatic degradation by Pectinase, Lactase, β-Galactosidase, Glucosidase and two commercial blended enzymes mixture to produce their corresponding oligosaccharides with plausible prebiotic effect. The enzymes have been studied for their optimum reaction condition (pH and temperature) and consequently their potential activity on breaking the tow polymers. The reaction products were then subjected for both analytical and microbiological assays, in order to establish the quality, quantity, and the prebiotic effect of degradates, respectively. The Prebiotic index of the obtained oligosaccharides has been assessed using Lactobacillus delbrueckii subsp. Bulgaricus, and Lactobacillus casei 2756. Casei, as bacterial representatives. Findings: Thin layer chromatography revealed the enzymatic degradation pattern of the studied macromolecules. The results showed an enzyme quantity oriented reaction rather than time or substrate concentration oriented interaction. Almost the same amount of hydrolysates has been released from 0.1 and 1% pectin solutions as a result of the enzymatic hydrolysis from the carbohydrate polimers. The highest prebiotic indices have been established for the pectin degradates yielded by pectinase, and the alginate oligosaccharides after 24h co-culture with glucosidase enzyme. Pectin and chitosane degradates also enhance significantly the bacterial culture. It can be concluded that the hydrolysed polysaccharides can be applied as prebiotic elements to be supplemented in functional foods.
Ildikó Bata-Vidács, PhD: Senior researcher of the Department of Environmental and Applied Microbiology of the Agro-environmental Research Institute, NARIC (1993- ). Received PhD degree in Food Science in 2002. Current research fields: Lactic acid bacteria, pre- and probiotics spore forming bacteria, food hazard microbes of plant origin, microbiological aspects of food preservation (novel and combined treatments), food hygiene. Member of the Board of the Hungarian Scientific Society for Food Industry and member of the Hungarian Society for Microbiology.
Aflatoxin producing Aspergillus flavus strains, typical for the Balkan region, have appeared in large amounts in Hungary in 2012 due to global warming, which became evident from the reports of the European alarm system (RASFF) about the aflatoxin M contamination of Hungarian milks samples. The contamination reached the cattle herd interestingly not from the grain crops but from the corn silo. Namely, the mold produces aflatoxin as a stress metabolite under silage conditions. Our aim is to develop an inoculum that makes colonization and aflatoxin production of the mold impossible in silos. There are three possible ways of microbiological detoxification: Toxin degradation, toxin binding and toxin biosynthesis inhibition by other microorganisms. Regarding toxin degradation, only few microorganisms have been found to produce enzymes that could alter the structure of mycotoxins making them less toxic. Rhodococcus species have these abilities and so were used as components of the open silo inoculum. Toxin biosynthesis inhibition by bacteria is more plausible; according to the literature several Lactobacillus species produce small molecular weight metabolites that inhibit the growth and toxin production of molds. During this study four Aspergillus flavus strains, isolated in 2009 from maize, with the ability to produce aflatoxin and near 100 LAB strains from our collection were co-cultivated and the inhibition zones were measured. Against the studied four aflatoxin producing Aspergillus flavus strains, Lactobacillus salivarius, Lactobacillus plantarum and Pediococcus pentosaceus strains have the best inhibition ability. Growth of toxin-producing Aspergillus flavus can be hindered by other non-toxin-producing Aspergillus species, provided that the strain has better reproductive capacity than Aspergillus flavus. Aspergillus oryzae strains have been shown to produce no health hazardous substances. Fifteen Aspergillus oryzae strains have been purchased from international strain collections (DSMZ, BCRC) and tested for their antagonistic effect on Aspergillus flavus strains by five different methods. To be used as open silo inoculum, best growth parameters were obtained for the strain of Aspergillus oryzae DSMZ 1862. Based on the results of these experiments, the inoculum for the detoxification of corn silo consists of the selected strains of Lactobacillus salivarius, Lactobacillus plantarum, Pediococcus pentosaceus as starters and Rhodococcus sp. and Aspergillus oryzae for open silos.