Abstract Tubers of Jerusalem artichoke were in vitro induced and evaluated for inulin and fructo-oligosaccharides production. As a results, sugars detected in in vitro tubers (IVT) was similar to natural tubers (NT). A significant increasing inulin content of IVT was relative to the extension of culture duration (P 0.05). Regarding prebiotic properties, hydrolysis tolerance of the IVT extracts to simulated gastrointestinal conditions, the non-significant difference of specific growth rate of Lactobacillus plantarum TISTR543 in MRS containing IVT and NT powder and prebiotic activity score with non-significant difference between IVT and NT as well as a short chain fatty acid detection in the fermented IVT and NT indicated the prebiotic potential of IVT. Thus, this is the first report of investigating and revealing prebiotic properties of Jerusalem artichoke tuber induced under in vitro condition. In comparison to traditional manner, this approach offers enhanced prebiotics yield and a significantly reduced production time.
Datarun et al. (Sat,) studied this question.