In vitro prebiotic activity of millets with selected probiotic microorganisms

Abstract BACKGROUND: Millets are an inexpensive grain that contains many major and minor nutrients, such as carbohydrates, protein, fats, and dietary fibers. As millets are rich in carbohydrates, and carbohydrates tend to be a great prebiotic source for the proliferation of gut microbes (probiotics), this study was designed to evaluate the prebiotic potential of millets. Millets used in this study include pearl millet ( Pennisetum glaucum L.), finger millet ( Eleusine coracana L.), sorghum ( Sorghum bicolor L.), and foxtail millet ( Setaria italica L.). METHODS: The prebiotic activity was performed by using them as a sole carbon source in De Man–Rogosa–Sharpe agar media with probiotic strains Lactobacillus plantarum [Microbial Type Culture Collection (MTCC) 1407], Lactobacillus paracasei (Microbial Culture Collection 4490), Lactobacillus rhamnosus (MTCC 1408), and Saccharomyces boulardii . Millets were ground into a fine powder with the grinder, and the powder was used as a carbon source in media for cultivating microorganisms under anaerobic conditions maintained in an anaerobic jar at 37°C. RESULTS: The results revealed that the growth of all microorganisms was confluent on their respective Petri plates under anaerobic conditions as observed on positive control plates. When these selected millets powder were mixed in the same ratio and used as a carbon source to check prebiotic activity, the results showed similar trends as observed with individual millets. CONCLUSION: The study concludes that whole grain millets showed prebiotic activity and thus can be recognized as an essential prebiotic nutritious food. These millets may support the growth of the population of healthy gut microbes, thus playing an important role in promoting digestion. Further, in-vivo and clinical validation is necessary to establish the prebiotic potential of these millets leading to the development of millets based ayurvedic prebiotic formulations.