Prebiotics Decrease the Antibacterial Effect of Nano Silver and Nano TiO2 Particles Against Probiotic Bacteria of Food
Parastoo Rezaee, Roha Kasra Kermanshahi and Mohammad Katouli
Affiliation: Master of Microbiology of Alzahra University- Tehran- Iran.
Keywords: Probiotic, prebiotic, nano particles, antimicrobial effect.
Probiotics have been defined as “living microorganisms, which upon ingestion exert health benefits beyond inherent
general nutrition”. Prebiotics are defined as short-chain carbohydrates, which are not digested by enzymes in the
digestive system, which selectively stimulate the growth and activities of specific bacteria in the gut. Nano particles Ag
and TiO2 have been shown to have wide applications in medicine and food industry. We investigated the antimicrobial activity
of Ag and TiO2 nano particles on three species of Lactobacillus i.e. L. casei ATCC 39392, L. plantarum ATCC
8014 and L. fermentum ATCC 9338 in the presence and absence of Raffinose, Lactulose and Inulin, respectively. Result
showed that nano silver particles decreased 85%, 85% and 71% of L. casei, L. plantarum and L. fermentum respectively
after 48 hour and decreased percentages of L. casei, L. plantarum and L. fermentum that were 16%, 64% and 4% in the
presence of the prebiotics and nano TiO2 particles decreased 59%, 85% and 61% number of L. casei, L. plantarum and L.
fermentum, respectively after 48 h and decreased percentages of L. casei, L. plantarum and L. fermentum were 16% and
2% and 4% in the presence of these prebiotics.
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