MYCOLab Ai Logo - gold and army green

Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation

Summary

This study shows that tamarind seed kernel powder acts as a prebiotic, which are foods that feed beneficial bacteria in your gut. The research found that this powder promotes the growth of Bifidobacterium animalis, a helpful probiotic bacteria, and helps it form protective biofilms that adhere to intestinal walls. The tamarind seed powder actually worked better than inulin, a commonly used prebiotic, particularly at higher concentrations.

Background

Tamarind seed kernel is a nutrient-rich byproduct traditionally used as a snack containing xyloglucan, pectin, and various minerals. Despite its nutritional composition, limited scientific evidence exists regarding its prebiotic properties and ability to promote beneficial gut bacteria. This study investigates tamarind seed kernel powder as a potential prebiotic agent.

Objective

This research explored the prebiotic potential of tamarind seed kernel powder (RTS) by examining its nutritional composition, physicochemical properties, and effects on Bifidobacterium animalis growth and biofilm formation compared to inulin, while characterizing changes in biofilm biomolecular composition.

Results

RTS yielded 65.65% with significant prebiotic activity in a dose-dependent manner at 2.5% and 5% concentrations. RTS stimulated B. animalis growth at 22%·h⁻¹ and enhanced biofilm formation (BFI = 256.71) exceeding inulin. ATR-FTIR and PCA analysis revealed RTS-induced alterations in biofilm composition with increased amide A and decreased carboxylic hydroxyl groups.

Conclusion

Tamarind seed kernel powder demonstrates promising prebiotic properties with the potential to improve gut health through enhanced probiotic growth and biofilm formation. Further validation in in vivo models is advisable to confirm these findings and establish its application as a functional food ingredient.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: PMID: 39897976, DOI: 10.1016/j.fochx.2025.102180
Scroll to Top