Optimization of Oligosaccharide Extraction from Sponge Gourd Using Response Surface Methodology and Evaluation of Prebiotic Properties
การศึกษาสภาวะที่เหมาะสมในการสกัดโอลิโกแซ็กคาไรด์จากบวบหอมโดยใช้วิธีพื้นผิวตอบสนองและประเมินคุณสมบัติพรีไบโอติก
Keywords:
Extraction, Sponge Gourd, Prebiotics, OligosaccharidesAbstract
Sponge gourd (Luffa aegyptica or Luffa cylindrica (L.) M. roem) is a local plant in the Cucurbitaceae family that is widely consumed in Thailand. A previous study demonstrated the potential of sponge gourd extracts in modulating gut microbiota in animal studies. This research aimed to determine the optimal conditions for extracting oligosaccharides from sponge gourd using hot water extraction to evaluate their prebiotic potential. Key extraction factors influencing oligosaccharide yield were examined, including 1) extraction temperature (X1) at 50, 70, and 90 °C, 2) solid-to-liquid ratio (X2) at 1:10, 1:20, and 1:30, and 3) pH (X3) at levels 2, 5, and 8, using Response Surface Methodology (RSM) with a Box-Behnken design (BBD). Our findings showed that increased extraction temperature and pH significantly enhanced yield, while the solid-to-liquid ratio had no significant impact on the yield. The highest yield was achieved at 90 °C and pH 8. Under these conditions, extracts were evaluated for prebiotic properties, assessing their tolerance in simulated gastrointestinal conditions and their impact on probiotic growth. Results demonstrated that the non-reducing sugars, representing oligosaccharides from sponge gourd, showed 87.72% resistance to digestive breakdown. Additionally, the extracts promoted the growth of three tested probiotic strains: Lactobacillus plantarum 299V, Lactobacillus casei Shirota, and Lactobacillus rhamnosus LGG. This highlights the potential of sponge gourd extract as an effective prebiotic, comparable to commercial alternatives. Future research should concentrate on purifying sponge gourd oligosaccharide extracts and exploring their functional properties in combination with probiotics to facilitate their development into health-enhancing food products.
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