Effects of capsanthin on surface hydrophobicity and auto-aggregation properties of Lactobacillus acidophilus and Lactobacillus rhamnosus

Paprika is a one-year culture plant that grows in temperate climates and derives its color from the carotenoid compounds. The basic red paprika originates capsanthin capsorubin. People must have healthy gastrointestinal system to maintain life. Lactic acid bacteria, which constitute most important group of probiotic microorganisms, are natural members intestinal microflora. Main lactic bacteria Lactobacillus acidophilus rhamnosus, can inhibit pathogenic strengthen immune system, improve microbial balance tract. Such be modulated by diet constituents, thusw present study aims investigate effects on LA-5 rhamnosus GG. For this, different concentrations were added growth media their bacterial kinetics, surface hydrophobicity (Microbial Adhesion Solvents - MATS Test) auto-aggregation examined. According results, did not show any negative growth, while decreased GG dose-dependent manner but increasing LA-5. In auto-agregation, changes observed depending dose time. This shows carotenoids taken together with affect beneficial bacteria.