The prebiotic efficacy of microbial polysaccharides pullulan, xanthan, and gellan was examined by in vitro digestion and in vitro fermentation. In vitro digestion study showed that pullulan exhibited a lower degree of hydrolysis (DOH) than xanthan and gellan. In vitro fermentation study showed that pullulan has improved the stimulating effect on the growth of probiotics. Thermo-gravimetric report showed the possible application of pullulan in bakery products. In this study, pullulan enriched bread formulations at varying concentrations with both refined wheat and wheat-based bread was done. Pullulan showed a positive correlation with probiotic growth and a negative correlation with water absorption. The nutritive value and physicochemical properties of the bread varieties were investigated. Bread samples with 2% pullulan exhibited most acceptable sensorial attributes, whereas the formulations with 8% and 10% pullulan were found to be much softer and darker. The in-vitro digestibility and fermentation of bread samples showed that Pullulan enriched breads were more resistant to hydrolysis by AGHJ than the standard bread samples. Prebiotic efficacy measured using Prebiotic Activity Score (PAS) was higher for pullulan among other polysaccharides and pullulan enriched breads against standard bread.

通过体外消化和体外发酵检查了微生物多糖支链淀粉，黄原胶和结冷胶的益生元功效。体外消化研究表明，支链淀粉显示出比黄原胶和结冷胶更低的水解度（DOH）。体外发酵研究表明，支链淀粉改善了对益生菌生长的刺激作用。热重报告显示了支链淀粉在烘焙产品中的可能应用。在这项研究中，用精制小麦和基于小麦的面包完成了不同浓度的支链淀粉丰富的面包配方。支链淀粉与益生菌的生长呈正相关，与吸水率呈负相关。研究了面包品种的营养价值和理化特性。支链淀粉含量为2％的面包样品表现出最可接受的感官属性，而支链淀粉含量为8％和10％的配方则更软和更暗。在体外面包样品的消化率和发酵表明，富含普鲁兰的面包比标准面包样品更耐AGHJ水解。对于其他多糖和富含支链淀粉的面包，使用益生菌活性评分（PAS）测得的益生菌功效相对于标准面包更高。