Scientific Study

BACKGROUND: The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely L. acidophilus LA-05, L. casei L-26 and L. paracasei L-10, was assessed using in vitro experimental models. For this, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L-1 ), glucose (20 g L-1 ) or fructooligosaccharides (FOS) (20 g L-1 ) were monitored during 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified. RESULTS: During the 48 h-cultivation, similar viable cell counts were observed for the Lactobacillus strains grown in the different tested media. The CAP presented positive prebiotic activity scores toward all the tested Lactobacillus strains, indicating a desirable selective fermentable activity relative to enteric organisms. The cultivation of the Lactobacillus strains in broth containing glucose, FOS or CAP resulted in high viable cell counts, decreased pH, production of organic acids and consumption of sugars over time, revealing intense bacterial metabolic activity. CONCLUSION The CAP exert potential prebiotic effects on different potentially probiotic Lactobacillus strains, and should be an added-value ingredient for food industry.