Prebiotic potential of banana (Musa sapientum) peels on the growth of probiotics

Abdul Gaffar, Nur Farizah (2019) Prebiotic potential of banana (Musa sapientum) peels on the growth of probiotics. [Project Paper] (Submitted)

Text fpsk3 2019 22.pdf Download (12MB)

Abstract

Banana (Musa sapientum) is an edible fruit and it has become the most important fruit crop in the world. Agro industrial by-products of banana has yielded its own by-products which mainly consist of peel and pulp. Banana peel is the outer layer of banana fruits which accounts for about one third of the whole fruit weight. Utilization of banana peels can provide another alternative, rather than disposing them as wastes. Therefore, this study aimed to assess the prebiotic potential of banana peels on the growth of pro biotic Lactobacillus casei strain Shirota (LcS) using an in vitro experimental model. Two parameters were assessed; the growth performance of LcS (log CFU/mL, final pH, mean growth rate and mean duplication time) and the prebiotic activity score. This experiment used banana peels powder with different concentrations (1 %, 2% and 3%) as samples. Two type of banana peels were used as samples; Pisang Abu and Pisang Tanduk peels powder. These samples were collected from producers of banana chips industries in Banting and Petaling Jaya, Selangor. The peels were collected by using purposive sampling method. Briefly, the banana peels were cleaned, freeze-dried, homogenized and divided into different concentrations. Then, the customized culture media was prepared by substituting glucose with Pisang Abu and Pisang Tanduk peels powder with concentrations of 1 %, 2% and 3% respectively (MRSa1, MRSa2, MRSa3, MRSt1, MRSt1 and MRSt2). Commercial MRS (MRSc) broth was used as a positive control. After 48 hours of fermentation, the LcS growth was significantly difference (p<0.001) between the media. Further analysis indicated that the probiotic's growth at higher concentration (3%) (MRSa3 and MRSt3) showed insignificant difference to glucose and MRS broth, whereas others (MRSa1, MRSa2, MRSt1 and MRSt1) which less than 3% concentration, were significantly difference. The media's pH was reduced following the fermentation, but the final pH was not significantly different for all modified broths except for glucose media (4.56 ± 0.22) and commercial MRS broth (4.40 ± 0.18). There was a significant difference on the mean growth rate (p<0.001) and the mean duplication time (p<0.001) for the fermentation of LcS in MRSa1, MRSa2, MRSa3, MRSt1, MRS t1, MRSt2, MRS and MRSc after 24 hours of incubation. Besides, the prebiotic activity scores of MRSa1, MRSa2, MRSa3, MRSt1, MRSt1 and MRSt3 are comparable with other agro industrial by-products reported in a literature. From these findings, the by-products generated from the banana peels agro-industrial processing might be sources of compounds which capable of promoting the selective growth of probiotic LcS due to their potential prebiotic properties.

Item Type:	Project Paper
Subjects:	R Medicine > R Medicine (General)
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	29 Jan 2026 07:23
Last Modified:	29 Jan 2026 07:23
URI:	http://psaspb.upm.edu.my/id/eprint/2722

Actions (login required)

View Item