University of Tabriz Food Research Journal 2008-515X 30 3 2020 10 22 Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel 123 135 11551 FA Davood Ataei Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran Z Hamidi Hassan Ahmadi Gavlighi Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran Journal Article 2019 01 29 The xylan of date kernel variety KabKab, was extracted and then was hydrolyzed by two commercial xylanases called Pentopan mono BG and Veron 191. The xylooligosaccharides (XOS) in the two hydrolyzates were qualified and quantified by HPAEC-PAD. In order to testing digestibility of the XOS, the hydrolyzates were exposed to the solutions similar gastric juices. Results showed that the XOS are resistand to digestion. Effect of the XOS, as carbon source, on growth of Bifidobacterium Bifidum, Compared with other carbon sources, was determind too. The results showed that maximum growth rate and optical density at time 24 houre (OD24) for the two XOS have a significant difference with two other carbon source and control but no significant difference was observed between the two XOS at 95% possibility. pH of cultures at interval times were determined. Decrease of pH for XOS was more, that indicates more organic acid production. Overall, due to indigestibility of these XOS and their positive effect on Bifidobacterium bifidum, prebiotic property potential can attribute to them. The xylan of date kernel variety KabKab, was extracted and then was hydrolyzed by two commercial xylanases called Pentopan mono BG and Veron 191. The xylooligosaccharides (XOS) in the two hydrolyzates were qualified and quantified by HPAEC-PAD. In order to testing digestibility of the XOS, the hydrolyzates were exposed to the solutions similar gastric juices. Results showed that the XOS are resistand to digestion. Effect of the XOS, as carbon source, on growth of Bifidobacterium Bifidum, Compared with other carbon sources, was determind too. The results showed that maximum growth rate and optical density at time 24 houre (OD24) for the two XOS have a significant difference with two other carbon source and control but no significant difference was observed between the two XOS at 95% possibility. pH of cultures at interval times were determined. Decrease of pH for XOS was more, that indicates more organic acid production. Overall, due to indigestibility of these XOS and their positive effect on Bifidobacterium bifidum, prebiotic property potential can attribute to them. https://foodresearch.tabrizu.ac.ir/article_11551_700152749caf68fca213ab2e5d060f7f.pdf