Prebiotic potential of bamboo shoot powder produced from tabah bamboo (Gigantochloa nigrociliata Buse-Kurz).
Full Paper
International Conference on Food, Agriculture and Culinary Tourism 2015
Samarinda, 4-6 August 2015
Title:
Prebiotic potential of bamboo shoot powder produced from tabah bamboo
(Gigantochloa nigrociliata Buse-Kurz)
Authors:
Nyoman Semadi Antara*
Dylla Hanggaeni Dyah Puspaningrum
Ida Bagus Wayan Gunam
Affiliation:
Laboratory of Bioindustry and Environment, Department of Agroindustrial Technology,
Faculty of Agricultural Technology, Udayana University, Kampus Bukit Jimbaran – BALI,
Indonesia.
*semadi.antara@unud.ac.id
Prebiotic potential of bamboo shoot powder produced from tabah
bamboo (Gigantochloa nigrociliata Buse-Kurz)
Nyoman Semadi Antara*, Dylla Hanggaeni Dyah Puspaningrum, Ida Bagus Wayan Gunam
Laboratory of Bioindustry and Environment, Department of Agroindustrial Technology,
Faculty of Agricultural Technology, Udayana University, Kampus Bukit Jimbaran – BALI,
Indonesia.
*semadi.antara@unud.ac.id
Abstract
Tabah bamboo (Gigantochloa nigrociliata BUSE-KURZ) that is one of the local varieties of bamboo
produces shoot which commonly consumed as a source of nutrition. The study was conducted to
determine the potential of tabah bamboo shoots as a source of dietary prebiotic. In this experiment,
the shoot was prepared as shoot powder which size of 60 mesh. Separately, three parts of the bamboo
shoot were processed into powder, namely tip, middle, and bottom part. The shoots powder were
determined their content of dietary fiber enzymatically, simple sugar and oligosaccharide using
HPLC. The powder contained dietary fiber, simple sugar, and oligosaccharide raffinose. Total dietary
fiber content was significantly different among parts of the shoot. The tip and middle part contained
higher dietary fiber than a bottom part. The powder contained low amount of simple sugar glucose,
fructose, and galactose, but higher amount of oligosaccharide raffinose. These carbohydrate content
supported the prebiotic potential of bamboo shoot powder. By in vitro test, the bamboo shoot powder
could stimulate the growth of lactic acid bacteria (LAB). All LAB tested (Lactobacillus acidophilus,
Lb. brevis, Lb. casei subsp. rhamnosus, and Bifidobacterium bifidum) could grow well in medium of
YP-r.
[Key words]: bamboo shoot, prebiotic, dietary fiber, oligosaccharide.
Introduction
Recently, many people have been informed that the function of food does not only meet the
nutritional needs of the body, but the food is also expected to provide health benefits. A
change in lifestyle is characterized by increasingly conscious people in maintaining health
with functional foods. Functional foods are foods that benefit one or more target functions in
the body as well as nutrients that can strengthen the body's defense mechanism and lowers
the risk of a disease (Robertfroid, 2007). The groups of functional food component are
vitamins, minerals, oligoshaccarides, unsaturated fatty acids, amino acids, dietary fiber,
prebiotics, probiotics, choline, lecithin and inositol, carnitine and squalene, isoflavones,
phytosterols, and polyphenols.
Currently the food products that contain dietary fiber have been developed into a functional
food product. The benefits of dietary fiber that has been widely publicized is its role in
regulating the elasticity of the gastrointestinal tract, affects the metabolism of glucose and
lipids, facilitate defecation, stimulate the activity of bacterial metabolism, detoxification of
the substances that are in the colon, and contribute to maintaining the stability of the
ecosystem of the colon and integrity intestinal mucosa (Guillon et al., 2000). The soluble
dietary fiber can also function as prebiotics. Prebiotics have a beneficial effect to the host by
selectively stimulating the growth and/or activity of one or a limited number of bacteria in the
colon, thus improving the health of its host (Manning and Gibson, 2004). The most
commonly used as prebiotics are the carbohydrates, such as fruktooligosakarida,
galaktooligosakarida, inulin, lactose, and oligosaccharides. In general, the prebiotic is soluble
dietary fiber, has unique characteristics, and can not be digested (Roberfroid, 2002).
One local food that can be developed as a prebiotic potential is bamboo shoots. Bamboo
shoots are the young shoots of the bamboo plant, has a good flavor, tasty, nutrient-rich
protein, carbohydrates, amino acids, minerals, fats, sugars, fiber, inorganic salts (Shi and
Yang, 1992 in the Nirmala et al., 2007). Bamboo shoots contain high fiber include
hemicellulose, cellulose, pectin and lignin. In the shoots contained 8% 92% soluble fiber and
insoluble fiber (Azmi et al., 2012). The fiber content in fresh bamboo shoots different in
every part. The top of the fiber content is smaller than at the bottom. The fiber content, top,
middle, and bottom shoots are respectively 0.42%, 0.89%, and 1.25% (Kurosawa, 1969 in
Salahuddin, 2004). Rahmadi (2011) states that the crude fiber content of powder shoots kind
of sweet bamboo shoots (paring) amounted to 44.36% and on the kind of bitter bamboo
shoots (haur) amounted to 47.98%, the results obtained through the treatment of spontaneous
fermentation. In several studies provide data to support the role of dietary fiber or dietary
fiber in triggering the growth of lactic acid bacteria (Lactobacillus) having metabolic
properties such as bifidobakteri to produce short-chain fatty acids and repair the immune
system.
One of the varieties of bamboo that can be utilized as source of shoots are tabah bamboo
(Gigantochloa nigrociliata Kurz). Tabah bamboo shoots are commonly consumed and
popular society (Son, 2009). Tabah bamboo shoots potentially be processed into various food
and powder. Tabah bamboo shoots processing into powder is expected to facilitate the public
in its application as a substitute material of various food products. Powder bamboo shoots can
serve as a prebiotic and a source of dietary fiber, or may be expanded to other products. In
addition it also has some advantages such as easy to store, durable and easy to distribute.
So far there has been no complete information on the utilization of tabah bamboo shoots
powder as a prebiotic to stimulate the growth of bacteria of lactic acid bacteria and its use as
a source of dietary fiber. So that the research had been carried out in relation to potential
powder of tabah bamboo shoots as a prebiotic by testing in vitro and analysis of dietary fiber
include dietary fiber soluble, insoluble, total dietary fiber enzymatically and fiber
components that get comprehensive information about the potential powder bamboo shoots
stoic as the source dietary fiber and prebiotic.
Material and Method
Bamboo Shoot Powder
Bamboo shoots were obtained and harvested from Pupuan District, Regency of Tabanan,
Bali. The shoots were peeled and washed by using running water. The shoots were then
divided into three parts (the tip, middle and botom) and each part were sliced thinly ± 0.1 cm.
Slicing bamboo shoots were blanched by steaming for 10 minutes and then the shoots were
dried by using cabinet dryer at 50°C for 12 hours. Slices of dried bamboo shoots
subsequently milled into fine powder, then the powder obtained were sifted by using 60 mesh
size of sieve powder and then the sieving powder were used for experiment.
Lactic Acid Bacteria Culture Preparation
Four culture of lactic acid bacteria were used in this experiment, namely Lactobacillus
acidopilus, L. casei subsp. rhamnosus, L.brevis, and Bifidobacterium bifidum. The bacteria
were from Food Nutrition Culture Collection (FNCC) Gadjah Mada University. The culture
of lactic acid bacteria from the ampoule opened and refreshed in 5 ml MRSB and the culture
were incubated for 24 h at 37 ° C. After 24 hours, the lactic acid bacteria refreshed by
inoculating 50 µ l of overnight culture into the tube containing fresh MRSB, then incubated
for 24 hours at 37 ° C. For Bifidobacterium bifidum incubation was carried out in anaerobic
jar (anaerobgen).
Design of Experiment
The research was experimental research which was done in Laboratory of Bioindustry and
Environment, Faculty of Agricultural Technology, Udayana University. The experiment was
designed by simple randomized block design (CRD) with treatment of bamboo shoot parts.
Three level of treatment (tip, middle, and bottom part of shoot) were experimented, which the
experiments were separated into 6 blocks.
Analysis of Dietary Fiber
Determination of dietary fiber was done using modified method of multi-enzyme developed
by Asp. et al. (1983). The fat content in dry samples extracted with petroleum benzene at
room temperature for 15 minutes. The removal of fat from the sample was to maximize the
degradation of starch. A sample of 1 g was suspended by adding 25 ml of 0.1 N sodium
phosphate buffer at pH 6. Thereafter the suspension was added 0.1 ml termanyl and incubated
at a temperature of 100ºC for 15 minutes, while occasionally stirring evenly. Furthermore,
Erlenmeyer flask removed and cooled. The suspension was then added 20 ml of distilled
water and the pH was adjusted to 1.5 by adding HCl 4 N. Subsequently the suspension was
added 100 mg of pepsin and incubated with agitation at a temperature of 40 ° C for 60
minutes. After 60 minutes Erlenmeyer flask was removed and added 20 ml of distilled water
and the pH was adjusted to 6.8 (with NaOH 4N). After a suitable pH, the suspension was
added 100 mg pancreatic enzyme and incubated with agitated at a temperature of 40 ° C for
60 minutes. Furthermore, the solution is filtered using Whatman filter paper with a pore size
40 (weight unknown). Then washed twice each with 10 ml of distilled water. Once this
process is obtained residue and filtrate.
The residue obtained from the sample preparation was washed twice each with 10 ml of 95%
ethanol and twice each with 10 ml acetone. Mix a solution of the residue was dried at a
temperature of 105oC until its weight was constant and weighed after cooling in a desiccator.
Filter paper and residue were burned in the furnace at a temperature of 500oC for at least 5
hours, cooled in a desiccator and weighed after cooling. The blank was done in this step
without sample. The insoluble dietary fiber was calculated by reducing the weight after
drying with the weight after burning and blank after burning.
The filtrate obtained from the sample preparation was added to 100 ml of distilled water. The
solution was poured into Erlenmeyer flask containing 400 ml of 95% ethanol warm (60 ° C)
and precipitated for one hour. The precipitate was filtered with filter paper. Then the
precipitate was washed twice each with 10 ml of 78% ethanol and twice each with 10 ml
acetone. The precipitate was dried at a temperature of 105oC until its weight is constant.
Filter paper and residue was burned in the furnace temperature of 500oC for at least 5 hours,
cooled in a desiccators, and weighed after cooling. The blank was done in this step without
sample. The soluble dietary fiber was calculated by reducing the weight after drying with the
weight after burning and blank after burning. The sum of insoluble and soluble dietary fiber
was a total of dietary fiber.
Analysis of Sugar and Oligosaccharides
The sugar and oligosaccharide content of bamboo shoot powders were analyzed by using
high performance liquid chromatography (HPLC) according to AOAC (1998). One gram
sample was added 50 ml of distilled water in a 250 ml Erlenmeyer flask. The sample was
heated at 60oC for 30 minutes. The samples were then cooled at room temperature. After that
the samples poured into the 50 ml volumetric flask, then added distilled water to 50 ml.
Samples were centrifuged at 5000 rpm for 15 minutes. Samples were filtered with 0.45 μm
filter and 25 µL of the filtrate was injected into the HPLC column. The column used is a type
column 87C Metacarb with refractive index detector (RID). The mobile phase used was H2O
with Flow Rate (FR) 0.6 ml/min and a column temperature of 85oC. Standard sugar used is
raffinose, sucrose, glucose, galactose and fructose.
Prebiotic Test
Media preparation. Media of YP-r created by formulation (g/100 ml): protease peptone 1 g,
0.8 g Meat extract, Yeast extract 0.5 g, K2HPO4.3H2O (di-potassium hydrogen phosphate)
0.2 g, Tween 80 0.1 g, sodium acetate 0.5 g, ammonium citrate 0.2 g, magnesium sulphate
(MgSO4.7H2O) 0.02 g manganese sulphate (MnSO4.4H2O) 0.005 g, and tabah bamboo
shoots powder 2 g. The materials are mixed in Erlenmeyer and stirred using a magnetic stirrer
until dissolved. Then the pH was set to 6.6 using NaOH and sterilized at a temperature of
121oC for 15 minutes.
Stimulation growth of lactic acid bacteria. Powder bamboo shoots ABC (upper, middle and
lower) tested its effectiveness in stimulating the growth of lactic acid bacteria. The bacteria
used were Lactobacillus acidopilus, L. casei subsp. rhamnosus, L. brevis, and
Bifidobacterium bifidum. Media used as a growth medium was YP-GYP r which is a medium
where glucose was replaced with starch component bamboo shoots ABC. Controls used were
YP, ie GYP without the sugar component. 100 mL of bacterial culture was inoculated into the
YP-r then divorteks tube and incubated for 24 h at 37 ° C. The growth of the bacteria were
determined after incubation.
Data Analysis
Data collected from the experiment were analyzed by analysis of variance. If there is a
significant effect of treatment, the analysis will continue to analysis the significance different
among the treatment levels by using Duncan multiple different tests.
Result and Discussion
Powder of tabah bamboo shoots has a different dietary fiber content and simple
carbohydrates in each part of bamboo shoots (Table 1). The difference of its part is due to
bamboo shoots had histologically different in each part (tip, middle and bottom) (Winarno,
1992 ). At the tip of the bamboo shoots had a crispy texture and tender shoots, the bamboo
shoots middle part had a crispy texture and dense, while the bottom had a gritty texture of
crisp, hard and dense. Differences in texture were a line with differences in the characteristics
of powder from each part of bamboo shoots.
Table 1. Characteristics of powder from the difference parts of tabah bamboo shoot
Componentsa
Dietary fiberb :
Total of dietary fiber (% db)
Soluble dietary fiber (% db)
Insoluble dietary fiber (% db)
Simple carbohydrate :
Glucose (% db)
Fructose (% db)
Sucrose (% db)
Raffinose (% db)
Galactose (% db)
a
Tip part
Middle part
16,34 ± 1,14b
3,78 ± 0,68b
12,55 ± 0,48b
17,56 ± 1,21b
4,57 ± 0,69c
12,99 ± 0,52b
0,15 ± 0,04
0,17 ± 0,11
0,35 ± 0,08
2,98 ± 0,25
0,04 ± 0,00
0,07 ± 0,04
0,12 ± 0,06
0,19 ± 0,00
1,93 ± 1,41
0,04 ± 0,00
Bottom part
12,41 ± 0,74a
2,58 ± 0,34a
9,83 ± 0,42a
0,45 ± 0,43
0,39 ± 0,27
0,14 ± 0,04
4,55 ± 0,81
0,04 ± 0,00
db: dry basis; b. difference characters after the average data in the same row indicate a significant
effect of Duncan test
Dietary Fiber
Dietary Fiber (%db)
The dietary fiber content in tabah bamboo shoots processed into powder in the middle
and the top did not differ significantly in the amount of 17.56% (bk) in the middle and
16.34% (bk) at the top (Figure 1). Dietary fiber consists of a total dietary fiber content of
insoluble and soluble dietary fiber. The powder of tabah bamboo shoots from the tip part
of shoots had a 12.55% (db) insoluble dietary fiber and 3.78% (db) soluble dietary fiber.
The powder from the middle shoots had a 12.99% (db) insoluble dietary fiber and 4.57%
(db) soluble dietary fiber. The powder of tabah bamboo shoots that processed from the
bottom part of the shoots had total dietary fiber of 12.41% (db) which was the lowest
among the parts. The powder had a 9.83% (db) insoluble dietary fiber and 2.58% (db)
soluble dietary fiber.
Tip Part
Soluble Fiber
Middle Part
Insoluble Fiber
Bottom Part
Total Fiber
Figure 1. Dietary fiber content of bamboo shoot powder processed from different parts of
shoot: tip, middle, and bottom part.
The content of dietary fiber in the powder of tabah bamboo shoots ranged between
12.41% - 17.56% (db) is higher than the content of dietary fiber in the suweg powder
amounted to 15.10% (db) and arrowroot powder 9.78% (db ) (Utami, 2008), modified
powder of fermented banana 15.91% (db) (Putra, 2010). Muchtadi (2000) states that the
total dietary fiber consisting of components soluble dietary fiber (SDF) and the
component insoluble dietary fiber (IDF), the IDF is the largest group of dietary fiber in
the diet, while the SDF only occupies the number one third. Fresh bamboo shoots are
known to contain dietary fiber (hemicellulose, cellulose, and lignin), and consists of 8%
soluble and 92% insoluble fiber component (Azmi, 2012).
Soluble dietary fiber is hypoglycemic and hypocholesterolemic and can function as a
prebiotic for intestinal microflora. Whereas the insoluble dietary fiber that has laxative
function can reduce the risk of gastrointestinal cancer formation. Based on the analysis of
tabah bamboo shoots powder contain dietary fiber which is good enough when it is used
as a source of dietary fiber and its application as a food ingredient.
Simple Carbohydrate
Simple carbohydrates are contained in the powder resilient bamboo shoots include
monosaccharides (glucose, fructose and galactose) and oligosaccharides (sucrose and
raffinose). The content of these components is different in each section of bamboo shoots
(top, middle and bottom). Differences in the content of glucose, fructose, sucrose and
galactose on each piece of bamboo shoots because of the differences between the nature
of the physiological and histological sections on bamboo shoots.
Content of Simple Carbohydrate (%db)
Bamboo shoots are steadfast bottom bamboo shoots produce powder with the sugar
components of the highest at 0.45% (bk) glucose, 0.39% (bk) fructose and 4.55% (bk)
rafinosa. The highest sucrose contained in powder processed bamboo shoots from the top
of the bamboo shoots, which amounted to 0.35% (bk). The content of galactose to the
third section of bamboo shoots stoic processed into powder is the same, namely 0.04%
(bk) (Figure 2).
Glucose
Tip part
Fructose
Sucrose
M iddle part
Raffinose
Galactose
Bott om part
Figure 2. Simple carbohydrate content of tabah bamboo shoot powder processed from
different parts of shoot: tip, middle, and bottom part.
At the top of the bamboo shoots high sucrose content due to the upper part happened
shoots high cell division and cell organelle able to absorb sucrose, so that sucrose
accumulates at the top is much greater. These data supported the results of research
Thammawong (2009) who found that the sucrose content of fresh bamboo shoots more at
the top of shoots, while the content of glucose and fructose is more abundant in the
bottom of the fresh bamboo shoots. Glucose content in powder resilient bamboo shoots is
influenced by the content of cellulose in bamboo shoots. According Fengel and Gerd
(1995), cellulose is the development of glucose units into a macromolecular compound
which is insoluble in all solvents commonly used. Increased glucose content in the plants
would lead to increased cellulose content. Chromatogram simple carbohydrate analysis of
bamboo shoot powder processed from different parts of bamboo shoots can be seen in
Figure 3.
Raffinose is a trisaccharide consisting of the monomer fructose, galactose and glucose.
When viewed from the content of glucose, fructose and galactose in powder of tabah
bamboo shoots, raffinose content on each part of the shoot depends on the existence of
these three components. The results showed that the content of the highest rafinosa
obtained at the bottom of the tabah bamboo shoots in the amount of 4.55% (db). This
indicates that the carbohydrate contained in the powder of tabah bamboo shoots could
potentially be developed as a prebiotic. Fitrial (2009) stated that the microbial growth
medium containing oligosaccharides (raffinose and staciose) and sugar from lotus seeds
and bulbs can stimulate the growth of lactic acid bacteria. Oligosaccharides and the sugar
can be fermented by Lactobacillus acidophilus and Bifidobacterium bifidum.
Prebiotic Test of Bamboo Shoot Powder
Type of Lactic Acid Bacteria (LAB) used in this test was L. acidophilus, L. brevis, L.
casei subsp. rhamnosus and B. bifidum. The test results showed that all four types of BAL
tested could utilize tabah bamboo shoots powder as a carbon source. Lactobacillus
acidophilus can grow well on the YP-r, bamboo shoots powder-supplemented media.
Powder processed bamboo shoots bamboo shoots from the top of the well to stimulate the
growth of L. acidophilus. Lactobacillus brevis able to grow on each part of bamboo
shoots powder and the highest growth of the bacteria on bamboo shoots powdersupplemented media, which amounted to 5.5 x 1010 CFU/g. The growth of L. brevis was
not different from the control using GYP media. The others two bacteria, L. casei subsp.
rhamnosus and B. bifidum, also could grow well on media supplemented by bamboo
A
B
C
Figure 3. Chromatogram of simple carbohydrate analysis of bamboo
shoot powder processed from different part of bamboo shoot. A: tip part;
B: middle part; and C: bottom part.
shoot powder.
Figure 4. The growth of lactic acid bacteria on YP-r media, tabah bamboo shoot floursupplemented media. The flour was processed from different parts of bamboo shoot, tip
part, middle part, and bottom part. Control: the bacteria was grown on GYP medium.
Powder of tabah bamboo shoots are known containing dietary fiber amounted to 17.56%
(bk), cellulose 37.55% (bk), hemicellulose 30.99% (bk), glucose 0.45% (bk), fructose
0.39%, galactose 0.04%, sucrose 0.35%, and raffinose 4.55%. These components could
be fermented by Lactobacillus acidophilus, L. brevis, L. casei and B. bifidum.
Bifidobacterium bifidum, B. longum, Lactobacillus casei subsp. rhamnosus, L. casei
Shirota, Lactobacillus G1, Lactobacillus F1, Lactobacillus G3 may take advantage of the
oligosaccharide extracts from potato powder arrowroot as a source of sugars for growth.
Tabah bamboo shoots powder contained oligosaccharides such as sucrose and raffinose.
This indicates that the powder of tabah bamboo shoots can be used as a prebiotic.
Oligosaccharides are simple carbohydrates short chain with a unique chemical structure.
These compounds can not be digested by the digestive enzymes, so it is not absorbed in
the small intestine, which it will go into the large intestine. Oligosaccharides can act as a
prebiotic because it can not be digested, but could stimulate the growth of lactic acid
bacteria such as Lactobacilli and Bifidobacteria in the digestive tract (Weese 2002).
Smiricky-Tjardes et al. (2003) stated that raffinose and/or stachiose more rapidly
fermented to produce short chain fatty acids compared with Frukto-oligosaccharides
(FOS).
Conclusion
Powder of tabah bamboo shoots have different characteristics for each part (top, middle
and bottom) Total dietary fiber content of tabah bamboo shoots powder ranged between
12.41% - 17.56% (bk). Components of simple carbohydrates in the powder of tabah
bamboo shoots consisting of glucose, fructose, galactose, sucrose, and raffinose.
Trisaccharide of raffinose was the highest simple carbohydrate contained in tabah
bamboo shoots powder. Soluble dietary fiber and oligosaccharides contained in bamboo
shoot powder could stimulate the growth of lactic acid bacteria. The growth of lactic acid
bacteria were well on YP-r media, tabah bamboo shoot powder-suplemented media. It is
showed that the powder of tabah bamboo shoots has potential as a prebiotic.
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Winarno, F.G. 1992. Rebung : Teknologi Produksi dan Pengolahan. Pustaka Sinar
Harapan. Jakarta.
International Conference on Food, Agriculture and Culinary Tourism 2015
Samarinda, 4-6 August 2015
Title:
Prebiotic potential of bamboo shoot powder produced from tabah bamboo
(Gigantochloa nigrociliata Buse-Kurz)
Authors:
Nyoman Semadi Antara*
Dylla Hanggaeni Dyah Puspaningrum
Ida Bagus Wayan Gunam
Affiliation:
Laboratory of Bioindustry and Environment, Department of Agroindustrial Technology,
Faculty of Agricultural Technology, Udayana University, Kampus Bukit Jimbaran – BALI,
Indonesia.
*semadi.antara@unud.ac.id
Prebiotic potential of bamboo shoot powder produced from tabah
bamboo (Gigantochloa nigrociliata Buse-Kurz)
Nyoman Semadi Antara*, Dylla Hanggaeni Dyah Puspaningrum, Ida Bagus Wayan Gunam
Laboratory of Bioindustry and Environment, Department of Agroindustrial Technology,
Faculty of Agricultural Technology, Udayana University, Kampus Bukit Jimbaran – BALI,
Indonesia.
*semadi.antara@unud.ac.id
Abstract
Tabah bamboo (Gigantochloa nigrociliata BUSE-KURZ) that is one of the local varieties of bamboo
produces shoot which commonly consumed as a source of nutrition. The study was conducted to
determine the potential of tabah bamboo shoots as a source of dietary prebiotic. In this experiment,
the shoot was prepared as shoot powder which size of 60 mesh. Separately, three parts of the bamboo
shoot were processed into powder, namely tip, middle, and bottom part. The shoots powder were
determined their content of dietary fiber enzymatically, simple sugar and oligosaccharide using
HPLC. The powder contained dietary fiber, simple sugar, and oligosaccharide raffinose. Total dietary
fiber content was significantly different among parts of the shoot. The tip and middle part contained
higher dietary fiber than a bottom part. The powder contained low amount of simple sugar glucose,
fructose, and galactose, but higher amount of oligosaccharide raffinose. These carbohydrate content
supported the prebiotic potential of bamboo shoot powder. By in vitro test, the bamboo shoot powder
could stimulate the growth of lactic acid bacteria (LAB). All LAB tested (Lactobacillus acidophilus,
Lb. brevis, Lb. casei subsp. rhamnosus, and Bifidobacterium bifidum) could grow well in medium of
YP-r.
[Key words]: bamboo shoot, prebiotic, dietary fiber, oligosaccharide.
Introduction
Recently, many people have been informed that the function of food does not only meet the
nutritional needs of the body, but the food is also expected to provide health benefits. A
change in lifestyle is characterized by increasingly conscious people in maintaining health
with functional foods. Functional foods are foods that benefit one or more target functions in
the body as well as nutrients that can strengthen the body's defense mechanism and lowers
the risk of a disease (Robertfroid, 2007). The groups of functional food component are
vitamins, minerals, oligoshaccarides, unsaturated fatty acids, amino acids, dietary fiber,
prebiotics, probiotics, choline, lecithin and inositol, carnitine and squalene, isoflavones,
phytosterols, and polyphenols.
Currently the food products that contain dietary fiber have been developed into a functional
food product. The benefits of dietary fiber that has been widely publicized is its role in
regulating the elasticity of the gastrointestinal tract, affects the metabolism of glucose and
lipids, facilitate defecation, stimulate the activity of bacterial metabolism, detoxification of
the substances that are in the colon, and contribute to maintaining the stability of the
ecosystem of the colon and integrity intestinal mucosa (Guillon et al., 2000). The soluble
dietary fiber can also function as prebiotics. Prebiotics have a beneficial effect to the host by
selectively stimulating the growth and/or activity of one or a limited number of bacteria in the
colon, thus improving the health of its host (Manning and Gibson, 2004). The most
commonly used as prebiotics are the carbohydrates, such as fruktooligosakarida,
galaktooligosakarida, inulin, lactose, and oligosaccharides. In general, the prebiotic is soluble
dietary fiber, has unique characteristics, and can not be digested (Roberfroid, 2002).
One local food that can be developed as a prebiotic potential is bamboo shoots. Bamboo
shoots are the young shoots of the bamboo plant, has a good flavor, tasty, nutrient-rich
protein, carbohydrates, amino acids, minerals, fats, sugars, fiber, inorganic salts (Shi and
Yang, 1992 in the Nirmala et al., 2007). Bamboo shoots contain high fiber include
hemicellulose, cellulose, pectin and lignin. In the shoots contained 8% 92% soluble fiber and
insoluble fiber (Azmi et al., 2012). The fiber content in fresh bamboo shoots different in
every part. The top of the fiber content is smaller than at the bottom. The fiber content, top,
middle, and bottom shoots are respectively 0.42%, 0.89%, and 1.25% (Kurosawa, 1969 in
Salahuddin, 2004). Rahmadi (2011) states that the crude fiber content of powder shoots kind
of sweet bamboo shoots (paring) amounted to 44.36% and on the kind of bitter bamboo
shoots (haur) amounted to 47.98%, the results obtained through the treatment of spontaneous
fermentation. In several studies provide data to support the role of dietary fiber or dietary
fiber in triggering the growth of lactic acid bacteria (Lactobacillus) having metabolic
properties such as bifidobakteri to produce short-chain fatty acids and repair the immune
system.
One of the varieties of bamboo that can be utilized as source of shoots are tabah bamboo
(Gigantochloa nigrociliata Kurz). Tabah bamboo shoots are commonly consumed and
popular society (Son, 2009). Tabah bamboo shoots potentially be processed into various food
and powder. Tabah bamboo shoots processing into powder is expected to facilitate the public
in its application as a substitute material of various food products. Powder bamboo shoots can
serve as a prebiotic and a source of dietary fiber, or may be expanded to other products. In
addition it also has some advantages such as easy to store, durable and easy to distribute.
So far there has been no complete information on the utilization of tabah bamboo shoots
powder as a prebiotic to stimulate the growth of bacteria of lactic acid bacteria and its use as
a source of dietary fiber. So that the research had been carried out in relation to potential
powder of tabah bamboo shoots as a prebiotic by testing in vitro and analysis of dietary fiber
include dietary fiber soluble, insoluble, total dietary fiber enzymatically and fiber
components that get comprehensive information about the potential powder bamboo shoots
stoic as the source dietary fiber and prebiotic.
Material and Method
Bamboo Shoot Powder
Bamboo shoots were obtained and harvested from Pupuan District, Regency of Tabanan,
Bali. The shoots were peeled and washed by using running water. The shoots were then
divided into three parts (the tip, middle and botom) and each part were sliced thinly ± 0.1 cm.
Slicing bamboo shoots were blanched by steaming for 10 minutes and then the shoots were
dried by using cabinet dryer at 50°C for 12 hours. Slices of dried bamboo shoots
subsequently milled into fine powder, then the powder obtained were sifted by using 60 mesh
size of sieve powder and then the sieving powder were used for experiment.
Lactic Acid Bacteria Culture Preparation
Four culture of lactic acid bacteria were used in this experiment, namely Lactobacillus
acidopilus, L. casei subsp. rhamnosus, L.brevis, and Bifidobacterium bifidum. The bacteria
were from Food Nutrition Culture Collection (FNCC) Gadjah Mada University. The culture
of lactic acid bacteria from the ampoule opened and refreshed in 5 ml MRSB and the culture
were incubated for 24 h at 37 ° C. After 24 hours, the lactic acid bacteria refreshed by
inoculating 50 µ l of overnight culture into the tube containing fresh MRSB, then incubated
for 24 hours at 37 ° C. For Bifidobacterium bifidum incubation was carried out in anaerobic
jar (anaerobgen).
Design of Experiment
The research was experimental research which was done in Laboratory of Bioindustry and
Environment, Faculty of Agricultural Technology, Udayana University. The experiment was
designed by simple randomized block design (CRD) with treatment of bamboo shoot parts.
Three level of treatment (tip, middle, and bottom part of shoot) were experimented, which the
experiments were separated into 6 blocks.
Analysis of Dietary Fiber
Determination of dietary fiber was done using modified method of multi-enzyme developed
by Asp. et al. (1983). The fat content in dry samples extracted with petroleum benzene at
room temperature for 15 minutes. The removal of fat from the sample was to maximize the
degradation of starch. A sample of 1 g was suspended by adding 25 ml of 0.1 N sodium
phosphate buffer at pH 6. Thereafter the suspension was added 0.1 ml termanyl and incubated
at a temperature of 100ºC for 15 minutes, while occasionally stirring evenly. Furthermore,
Erlenmeyer flask removed and cooled. The suspension was then added 20 ml of distilled
water and the pH was adjusted to 1.5 by adding HCl 4 N. Subsequently the suspension was
added 100 mg of pepsin and incubated with agitation at a temperature of 40 ° C for 60
minutes. After 60 minutes Erlenmeyer flask was removed and added 20 ml of distilled water
and the pH was adjusted to 6.8 (with NaOH 4N). After a suitable pH, the suspension was
added 100 mg pancreatic enzyme and incubated with agitated at a temperature of 40 ° C for
60 minutes. Furthermore, the solution is filtered using Whatman filter paper with a pore size
40 (weight unknown). Then washed twice each with 10 ml of distilled water. Once this
process is obtained residue and filtrate.
The residue obtained from the sample preparation was washed twice each with 10 ml of 95%
ethanol and twice each with 10 ml acetone. Mix a solution of the residue was dried at a
temperature of 105oC until its weight was constant and weighed after cooling in a desiccator.
Filter paper and residue were burned in the furnace at a temperature of 500oC for at least 5
hours, cooled in a desiccator and weighed after cooling. The blank was done in this step
without sample. The insoluble dietary fiber was calculated by reducing the weight after
drying with the weight after burning and blank after burning.
The filtrate obtained from the sample preparation was added to 100 ml of distilled water. The
solution was poured into Erlenmeyer flask containing 400 ml of 95% ethanol warm (60 ° C)
and precipitated for one hour. The precipitate was filtered with filter paper. Then the
precipitate was washed twice each with 10 ml of 78% ethanol and twice each with 10 ml
acetone. The precipitate was dried at a temperature of 105oC until its weight is constant.
Filter paper and residue was burned in the furnace temperature of 500oC for at least 5 hours,
cooled in a desiccators, and weighed after cooling. The blank was done in this step without
sample. The soluble dietary fiber was calculated by reducing the weight after drying with the
weight after burning and blank after burning. The sum of insoluble and soluble dietary fiber
was a total of dietary fiber.
Analysis of Sugar and Oligosaccharides
The sugar and oligosaccharide content of bamboo shoot powders were analyzed by using
high performance liquid chromatography (HPLC) according to AOAC (1998). One gram
sample was added 50 ml of distilled water in a 250 ml Erlenmeyer flask. The sample was
heated at 60oC for 30 minutes. The samples were then cooled at room temperature. After that
the samples poured into the 50 ml volumetric flask, then added distilled water to 50 ml.
Samples were centrifuged at 5000 rpm for 15 minutes. Samples were filtered with 0.45 μm
filter and 25 µL of the filtrate was injected into the HPLC column. The column used is a type
column 87C Metacarb with refractive index detector (RID). The mobile phase used was H2O
with Flow Rate (FR) 0.6 ml/min and a column temperature of 85oC. Standard sugar used is
raffinose, sucrose, glucose, galactose and fructose.
Prebiotic Test
Media preparation. Media of YP-r created by formulation (g/100 ml): protease peptone 1 g,
0.8 g Meat extract, Yeast extract 0.5 g, K2HPO4.3H2O (di-potassium hydrogen phosphate)
0.2 g, Tween 80 0.1 g, sodium acetate 0.5 g, ammonium citrate 0.2 g, magnesium sulphate
(MgSO4.7H2O) 0.02 g manganese sulphate (MnSO4.4H2O) 0.005 g, and tabah bamboo
shoots powder 2 g. The materials are mixed in Erlenmeyer and stirred using a magnetic stirrer
until dissolved. Then the pH was set to 6.6 using NaOH and sterilized at a temperature of
121oC for 15 minutes.
Stimulation growth of lactic acid bacteria. Powder bamboo shoots ABC (upper, middle and
lower) tested its effectiveness in stimulating the growth of lactic acid bacteria. The bacteria
used were Lactobacillus acidopilus, L. casei subsp. rhamnosus, L. brevis, and
Bifidobacterium bifidum. Media used as a growth medium was YP-GYP r which is a medium
where glucose was replaced with starch component bamboo shoots ABC. Controls used were
YP, ie GYP without the sugar component. 100 mL of bacterial culture was inoculated into the
YP-r then divorteks tube and incubated for 24 h at 37 ° C. The growth of the bacteria were
determined after incubation.
Data Analysis
Data collected from the experiment were analyzed by analysis of variance. If there is a
significant effect of treatment, the analysis will continue to analysis the significance different
among the treatment levels by using Duncan multiple different tests.
Result and Discussion
Powder of tabah bamboo shoots has a different dietary fiber content and simple
carbohydrates in each part of bamboo shoots (Table 1). The difference of its part is due to
bamboo shoots had histologically different in each part (tip, middle and bottom) (Winarno,
1992 ). At the tip of the bamboo shoots had a crispy texture and tender shoots, the bamboo
shoots middle part had a crispy texture and dense, while the bottom had a gritty texture of
crisp, hard and dense. Differences in texture were a line with differences in the characteristics
of powder from each part of bamboo shoots.
Table 1. Characteristics of powder from the difference parts of tabah bamboo shoot
Componentsa
Dietary fiberb :
Total of dietary fiber (% db)
Soluble dietary fiber (% db)
Insoluble dietary fiber (% db)
Simple carbohydrate :
Glucose (% db)
Fructose (% db)
Sucrose (% db)
Raffinose (% db)
Galactose (% db)
a
Tip part
Middle part
16,34 ± 1,14b
3,78 ± 0,68b
12,55 ± 0,48b
17,56 ± 1,21b
4,57 ± 0,69c
12,99 ± 0,52b
0,15 ± 0,04
0,17 ± 0,11
0,35 ± 0,08
2,98 ± 0,25
0,04 ± 0,00
0,07 ± 0,04
0,12 ± 0,06
0,19 ± 0,00
1,93 ± 1,41
0,04 ± 0,00
Bottom part
12,41 ± 0,74a
2,58 ± 0,34a
9,83 ± 0,42a
0,45 ± 0,43
0,39 ± 0,27
0,14 ± 0,04
4,55 ± 0,81
0,04 ± 0,00
db: dry basis; b. difference characters after the average data in the same row indicate a significant
effect of Duncan test
Dietary Fiber
Dietary Fiber (%db)
The dietary fiber content in tabah bamboo shoots processed into powder in the middle
and the top did not differ significantly in the amount of 17.56% (bk) in the middle and
16.34% (bk) at the top (Figure 1). Dietary fiber consists of a total dietary fiber content of
insoluble and soluble dietary fiber. The powder of tabah bamboo shoots from the tip part
of shoots had a 12.55% (db) insoluble dietary fiber and 3.78% (db) soluble dietary fiber.
The powder from the middle shoots had a 12.99% (db) insoluble dietary fiber and 4.57%
(db) soluble dietary fiber. The powder of tabah bamboo shoots that processed from the
bottom part of the shoots had total dietary fiber of 12.41% (db) which was the lowest
among the parts. The powder had a 9.83% (db) insoluble dietary fiber and 2.58% (db)
soluble dietary fiber.
Tip Part
Soluble Fiber
Middle Part
Insoluble Fiber
Bottom Part
Total Fiber
Figure 1. Dietary fiber content of bamboo shoot powder processed from different parts of
shoot: tip, middle, and bottom part.
The content of dietary fiber in the powder of tabah bamboo shoots ranged between
12.41% - 17.56% (db) is higher than the content of dietary fiber in the suweg powder
amounted to 15.10% (db) and arrowroot powder 9.78% (db ) (Utami, 2008), modified
powder of fermented banana 15.91% (db) (Putra, 2010). Muchtadi (2000) states that the
total dietary fiber consisting of components soluble dietary fiber (SDF) and the
component insoluble dietary fiber (IDF), the IDF is the largest group of dietary fiber in
the diet, while the SDF only occupies the number one third. Fresh bamboo shoots are
known to contain dietary fiber (hemicellulose, cellulose, and lignin), and consists of 8%
soluble and 92% insoluble fiber component (Azmi, 2012).
Soluble dietary fiber is hypoglycemic and hypocholesterolemic and can function as a
prebiotic for intestinal microflora. Whereas the insoluble dietary fiber that has laxative
function can reduce the risk of gastrointestinal cancer formation. Based on the analysis of
tabah bamboo shoots powder contain dietary fiber which is good enough when it is used
as a source of dietary fiber and its application as a food ingredient.
Simple Carbohydrate
Simple carbohydrates are contained in the powder resilient bamboo shoots include
monosaccharides (glucose, fructose and galactose) and oligosaccharides (sucrose and
raffinose). The content of these components is different in each section of bamboo shoots
(top, middle and bottom). Differences in the content of glucose, fructose, sucrose and
galactose on each piece of bamboo shoots because of the differences between the nature
of the physiological and histological sections on bamboo shoots.
Content of Simple Carbohydrate (%db)
Bamboo shoots are steadfast bottom bamboo shoots produce powder with the sugar
components of the highest at 0.45% (bk) glucose, 0.39% (bk) fructose and 4.55% (bk)
rafinosa. The highest sucrose contained in powder processed bamboo shoots from the top
of the bamboo shoots, which amounted to 0.35% (bk). The content of galactose to the
third section of bamboo shoots stoic processed into powder is the same, namely 0.04%
(bk) (Figure 2).
Glucose
Tip part
Fructose
Sucrose
M iddle part
Raffinose
Galactose
Bott om part
Figure 2. Simple carbohydrate content of tabah bamboo shoot powder processed from
different parts of shoot: tip, middle, and bottom part.
At the top of the bamboo shoots high sucrose content due to the upper part happened
shoots high cell division and cell organelle able to absorb sucrose, so that sucrose
accumulates at the top is much greater. These data supported the results of research
Thammawong (2009) who found that the sucrose content of fresh bamboo shoots more at
the top of shoots, while the content of glucose and fructose is more abundant in the
bottom of the fresh bamboo shoots. Glucose content in powder resilient bamboo shoots is
influenced by the content of cellulose in bamboo shoots. According Fengel and Gerd
(1995), cellulose is the development of glucose units into a macromolecular compound
which is insoluble in all solvents commonly used. Increased glucose content in the plants
would lead to increased cellulose content. Chromatogram simple carbohydrate analysis of
bamboo shoot powder processed from different parts of bamboo shoots can be seen in
Figure 3.
Raffinose is a trisaccharide consisting of the monomer fructose, galactose and glucose.
When viewed from the content of glucose, fructose and galactose in powder of tabah
bamboo shoots, raffinose content on each part of the shoot depends on the existence of
these three components. The results showed that the content of the highest rafinosa
obtained at the bottom of the tabah bamboo shoots in the amount of 4.55% (db). This
indicates that the carbohydrate contained in the powder of tabah bamboo shoots could
potentially be developed as a prebiotic. Fitrial (2009) stated that the microbial growth
medium containing oligosaccharides (raffinose and staciose) and sugar from lotus seeds
and bulbs can stimulate the growth of lactic acid bacteria. Oligosaccharides and the sugar
can be fermented by Lactobacillus acidophilus and Bifidobacterium bifidum.
Prebiotic Test of Bamboo Shoot Powder
Type of Lactic Acid Bacteria (LAB) used in this test was L. acidophilus, L. brevis, L.
casei subsp. rhamnosus and B. bifidum. The test results showed that all four types of BAL
tested could utilize tabah bamboo shoots powder as a carbon source. Lactobacillus
acidophilus can grow well on the YP-r, bamboo shoots powder-supplemented media.
Powder processed bamboo shoots bamboo shoots from the top of the well to stimulate the
growth of L. acidophilus. Lactobacillus brevis able to grow on each part of bamboo
shoots powder and the highest growth of the bacteria on bamboo shoots powdersupplemented media, which amounted to 5.5 x 1010 CFU/g. The growth of L. brevis was
not different from the control using GYP media. The others two bacteria, L. casei subsp.
rhamnosus and B. bifidum, also could grow well on media supplemented by bamboo
A
B
C
Figure 3. Chromatogram of simple carbohydrate analysis of bamboo
shoot powder processed from different part of bamboo shoot. A: tip part;
B: middle part; and C: bottom part.
shoot powder.
Figure 4. The growth of lactic acid bacteria on YP-r media, tabah bamboo shoot floursupplemented media. The flour was processed from different parts of bamboo shoot, tip
part, middle part, and bottom part. Control: the bacteria was grown on GYP medium.
Powder of tabah bamboo shoots are known containing dietary fiber amounted to 17.56%
(bk), cellulose 37.55% (bk), hemicellulose 30.99% (bk), glucose 0.45% (bk), fructose
0.39%, galactose 0.04%, sucrose 0.35%, and raffinose 4.55%. These components could
be fermented by Lactobacillus acidophilus, L. brevis, L. casei and B. bifidum.
Bifidobacterium bifidum, B. longum, Lactobacillus casei subsp. rhamnosus, L. casei
Shirota, Lactobacillus G1, Lactobacillus F1, Lactobacillus G3 may take advantage of the
oligosaccharide extracts from potato powder arrowroot as a source of sugars for growth.
Tabah bamboo shoots powder contained oligosaccharides such as sucrose and raffinose.
This indicates that the powder of tabah bamboo shoots can be used as a prebiotic.
Oligosaccharides are simple carbohydrates short chain with a unique chemical structure.
These compounds can not be digested by the digestive enzymes, so it is not absorbed in
the small intestine, which it will go into the large intestine. Oligosaccharides can act as a
prebiotic because it can not be digested, but could stimulate the growth of lactic acid
bacteria such as Lactobacilli and Bifidobacteria in the digestive tract (Weese 2002).
Smiricky-Tjardes et al. (2003) stated that raffinose and/or stachiose more rapidly
fermented to produce short chain fatty acids compared with Frukto-oligosaccharides
(FOS).
Conclusion
Powder of tabah bamboo shoots have different characteristics for each part (top, middle
and bottom) Total dietary fiber content of tabah bamboo shoots powder ranged between
12.41% - 17.56% (bk). Components of simple carbohydrates in the powder of tabah
bamboo shoots consisting of glucose, fructose, galactose, sucrose, and raffinose.
Trisaccharide of raffinose was the highest simple carbohydrate contained in tabah
bamboo shoots powder. Soluble dietary fiber and oligosaccharides contained in bamboo
shoot powder could stimulate the growth of lactic acid bacteria. The growth of lactic acid
bacteria were well on YP-r media, tabah bamboo shoot powder-suplemented media. It is
showed that the powder of tabah bamboo shoots has potential as a prebiotic.
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