Specific Phytochemical Effects of Helianthus tuberosus L. (Jerusalem artichoke) on the Growth of some Probiotic Bacteria

Abstract

In this study; fatty acid, vitamin, phytosterol, flavonoid and resveratrol contents and antimicrobial activities of Helianthus tuberosus (H) (Jerusalem artichoke) extracts, which are a plant containing inulin and consumed as food, treated with Lactobacillus bulgaricus (Lb), Lactobacillus plantarum (Lp), Lactobacillus lactis (Ll) and Enterococcus faecium (Ef), were determined and comparisons were made with only plant (H), plant+probiotic bacteria (H+Lb, H+Lp, H+Ll and H+Ef) extracts. The findings showed that the H+Lb and H+Lp groups experienced the largest increase in total fatty acid levels (p<0.0001) and that the increase was significant in the H+Ll and H+Ef groups (p<0.001). It was observed that vitamin and phytosterol contents increased significantly in H+Ef groups (p<0.0001) and in general, the results were at varying levels between the groups. It was determined that flavonoid contents generally decreased at varying rates between the groups. The study found that groups treated with fatty acid, vitamin, and flavonoid extracts of H+(Lb, Lp, Ll, and Ef) exhibited antimicrobial and antioxidant activities at significantly higher rates than the control. As a result; It was determined that jerusalem artichoke is both an energy source and has positive effects for the development of bacteria considered as potential probiotics used in this study, and that these bacteria developed in the extracts obtained from Jerusalem artichoke have varying rates of effect on beneficial compounds of plant origin.