{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T17:50:17Z","timestamp":1778953817841,"version":"3.51.4"},"reference-count":75,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T00:00:00Z","timestamp":1775606400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Nutr Health"],"abstract":"<jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>\n                      Prebiotics are nondigestible compounds that support gut health by promoting beneficial microbes. Mung beans, horse gram, figs (\n                      <jats:italic toggle=\"yes\">Ficus carica<\/jats:italic>\n                      ), and umbar (\n                      <jats:italic toggle=\"yes\">Ficus racemosa<\/jats:italic>\n                      ) are fiber-rich traditional foods with unexplored prebiotic potential. Studying them may aid in developing affordable functional foods.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Aim<\/jats:title>\n                    <jats:p>To evaluate the prebiotic potential of four culturally significant plant-based foods\u2014mung beans, horse gram, figs, and umbar.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methodology<\/jats:title>\n                    <jats:p>\n                      Total dietary fiber was quantified using the AOAC 991.43 enzymatic\u2013gravimetric method. Oligosaccharides were extracted with 80% ethanol and characterized by Fourier-transform infrared spectroscopy. Insoluble dietary fiber (IDF) was used for batch culture growth experiments, whereas the extracted oligosaccharides were evaluated separately for gastric stability, fermentation, and short-chain fatty acid production. Gastric stability was assessed under simulated gastric conditions (pH 1\u20135, 6\u2005h).\n                      <jats:italic toggle=\"yes\">Lactobacillus acidophilus<\/jats:italic>\n                      survival under acidic stress (pH 2.0, 48\u2005h), bacterial growth with oligosaccharide supplementation, and anaerobic fermentation (basal mineral medium, 48\u2005h) were evaluated. Short-chain fatty acids were analyzed using high-performance liquid chromatography.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Figs contained the highest total dietary fiber (26.98\u2005g\/100\u2005g) and oligosaccharide content (47.5\u2005g\/100\u2005g), followed by umbar, horse gram, and mung beans. Fourier-transform infrared spectroscopy confirmed inulin-type fructans. Oligomers showed partial gastric hydrolysis, with maximal degradation at pH 1.0 (66.1% mung bean, 36.7% horse gram, 44.1% fig, 58% umbar).\n                      <jats:italic toggle=\"yes\">L. acidophilus<\/jats:italic>\n                      survived acidic stress and efficiently utilized plant-derived substrates, achieving 3.54\u2009\u00d7\u200910\n                      <jats:sup>7<\/jats:sup>\n                      cells\/mL (horse gram, 48\u2005h). Fermentation sustained 2.3\u20132.6\u2009\u00d7\u200910\n                      <jats:sup>7<\/jats:sup>\n                      cells\/mL with moderate pH drops. Short-chain fatty acid analysis revealed lactic, propionic, and butyric acids (fig); acetic, formic, and 4-methylvaleric acids (horse gram, umbar); and lactic and propionic acids (mung bean).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>\n                      These legumes and fruits demonstrate promising prebiotic potential. Although fig contained the highest levels of dietary fiber and oligosaccharides, horse gram IDF supported the greatest proliferation of\n                      <jats:italic toggle=\"yes\">L. acidophilus<\/jats:italic>\n                      , indicating that both substrate composition and microbial utilization efficiency contribute to prebiotic effectiveness. These findings support the use of these foods in functional and synbiotic products to enhance gut health.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1177\/02601060261436306","type":"journal-article","created":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T14:31:33Z","timestamp":1775658693000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":1,"title":["Prebiotics characterization from traditional legumes and fruits sources and their synergistic effects on probiotic growth and short-chain fatty acid (SCFA) production"],"prefix":"10.1177","author":[{"given":"Pradnya S.","family":"Khatav","sequence":"first","affiliation":[{"name":"Savitribai Phule Pune University"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Archana","family":"Sawant","sequence":"additional","affiliation":[{"name":"Savitribai Phule Pune University"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nitin S.","family":"Kadam","sequence":"additional","affiliation":[{"name":"Savitribai Phule Pune University"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Vishnupriya U.","family":"Badwe","sequence":"additional","affiliation":[{"name":"Savitribai Phule Pune University"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pankaj G.","family":"Pandey","sequence":"additional","affiliation":[{"name":"Savitribai Phule Pune University"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2660-537X","authenticated-orcid":false,"given":"Pooja J.","family":"Doshi","sequence":"additional","affiliation":[{"name":"Savitribai Phule Pune University"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2026,4,8]]},"reference":[{"key":"e_1_3_4_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/13697137.2025.2601008"},{"key":"e_1_3_4_3_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2024.1510564"},{"key":"e_1_3_4_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.07.058"},{"key":"e_1_3_4_5_1","unstructured":"AOAC International (1995 Official Methods of Analysis. 16th ed. 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