Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt

• Strains CCFM47 and CCF6 inhibited α-glucosidase in vitro.
• Strain CCFM47 produced propionic and butyric acid when grown on SBOs.
• SBOs improved α-glucosidase inhibition and probiotic viability in set yoghurt.
• Yoghurt enriched with SBOs enhanced probiotic survival in simulated gastric juice.

Twenty lactic acid bacteria were screened for the abilities of rat intestinal α-glucosidase inhibition, short-chain fatty acids production, utilization of prebiotics as well as gastrointestinal tract tolerance. Nine strains inhibited α-glucosidase, four of which, Lactobacillus acidophilus CCFM6, Lactobacillus plantarum CCFM47, CCFM232 and Lactobacillus rhamnosus GG (LGG) were tolerant to simulated gastrointestinal juices with survival rates up to 60% following simulated digestion. When grown on soybean oligosaccharides (SBOs), CCFM47 produced propionic (39.9 mM) and butyric (3.5 mM) acids while strain CCFM6 produced 17.2 mM propionic acid. Strains CCFM6 and CCFM47 were further tested for their viability and survival in set yoghurt supplemented with SBOs. SBOs enriched yoghurt improved probiotic survival in the simulated gastric juice and significantly improved α-glucosidase inhibition (P < 0.05). Thus strains CCFM47 and CCFM6 can be used as probiotics with antihyperglycaemic potential in the formulation of functional foods such as yoghurt.