Research Article Open Access

Adhesion of Probiotic Bacteria to Resistant Rice Starch

Ghalia Salem1, Zaiton Hassan1 and Maryam Abubakr1
  • 1 Department of Science and Technology, University Sains Islam Malaysia (USIM), Bandar Baru Nilai, 71800 Nilai Negeri Sembilan, Malaysia


Resistant starch as prebiotics can be combined with probiotics to increase their survival during processing of food products. In present study Lactic Acid Bacteria (LAB) which, isolated from (yoghurt, banana and human breast milk) were screened for their probiotic properties and evaluated for the adhesion properties to Rice Resistance Starch (RRS). 26% of the isolates (10/39) overcame the stress to pH 3 and 0.3% bile indicating their probiotic properties. All ten LAB isolates adhered to RRS within 60 min of exposure. Isolates Bn1 and HM2 were highly adhered to RRS with a total of 79 and 77% of the cells adhering, respectively. Moderate adherent was observed by isolates FY (55%), YN (70%), CY (48%), HM1 (61, 5%), HM3 (65%) and HM4 (50, 5%), while isolate YD and Bn2 were poorly adhered to RRS (<40% adherent). NaCl and Tween 80 did not influence on adhesion capacity but, the adhesion was inhibited by protease and by low pH. Different effect on adhesion of probiotic bacteria to resistant rice starch was caused by monosaccharides, disaccharides and polysaccharides, depending on their molecular size. The effect of gastric condition (in vitro) appeared, inhibition in adhesion by protease and low (pH<3). While bile has not affected on adhesion , but the pancreatin caused weakening binding capacity of the starch. It might be possible to utilization adhesion of probiotic and prebiotic in microencapsulation and synbiotic food applications such as bakery products.

American Journal of Applied Sciences
Volume 10 No. 4, 2013, 313-321


Submitted On: 27 July 2012 Published On: 5 April 2013

How to Cite: Salem, G., Hassan, Z. & Abubakr, M. (2013). Adhesion of Probiotic Bacteria to Resistant Rice Starch. American Journal of Applied Sciences, 10(4), 313-321.

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  • Resistant Starch
  • Lactic Acid Bacteria
  • Prebiotic