Vidyabharati International Interdisciplinary Research Journal (Special Issue) ISSN 2319-4979 Special Issue on Emerging Techniques in Interdisciplinary Sciences (Oct. 2021) 2610 IN VITRO EVALUATION OF GROWTH STIMULATION EFFECT OF PREBIOTIC ON Pediococcus pentosaceus ISOLATED FROM SAUERKRAUT Wadulkar R.D. 1 , Bhusnure O.G. 1 1 Channabaswehsar Pharmacy College (Degree), Latur ______________________________________________________________________________ ABSTRACT The purpose of this study was to find suitable prebiotics for synergistic combinations with the probiotic Pediococcus pentosaceus isolated from sauerkraut have the similar characteristics as like of probiotic. Garlic and pumpkin are good sources as prebiotics. The growth stimulatory effect of prebiotic on Pediococcus pentosaceus was studied by measuring optical density (OD) levels over a 48-hour period. The findings of this study were demonstrated that probiotic strains could utilise a variety of carbohydrates from the pumpkin and garlic extract shows stimulatory effect. Growth of Pediococcus pentosaceus was observed in MRS media supplemented with Garlic extract, pumpkin extract and Inulin as standard, with maximal growth observed in MRS medium supplemented with a combination of Garlic and pumpkin extract as compared to inulin. According to the findings of this study, several prebiotics (garlic and pumpkin extract) can boost the advancement of these representative probiotic strains in vitro. Sauerkraut juice, garlic and pumpkin extract as a synbiotics may be the potential formulation as a prophylaxis for dysbiosis induced chronic diseases such as obesity, Diabetes, Depression, cardiovascular diseases and Inflammatory Bowel Disease etc. ________________________________________________________________________________ Keywords: Sauerkraut, Pediococcus pentosaceus, probiotic, Prebiotic. Introduction A chronic disease is one that lasts over a lengthy period of time. Chronic illness may impede the independence and health of persons with disabilities by causing extra activity constraints. The global burden of chronic illnesses is steadily rising. A great number of demises among a populace of about fifty-seven million at the commencement of the new millennium can be attributed to incessant ailments[1]. These incessant ailments stem from food intake and nourishment issues and ultimately lead to public hardship. Such repercussions include heavy expenditure to the government and life that needs to be adjusted to disabilities. Gain in weight; inadequate insulin production; strain in heart functioning; malignant cells; bone impairments and tooth decays are evidences of such impairments.Chronic illnesses are expected to account for over three-quarters of all fatalities globally by 2020, with developing nations accounting for a good number of IHD, stroke and diabetes deaths [2]. The incidence of diabetes is forecasted to become two-fold with a staggering two hundred plus million patients in about four years’ time [3]. Globally, developing nations will bear 60% of the burden of chronic illnesses. The world is witnessing a rise in such ailments; however, Asian countries like China and India seem to be the world leaders in such ailments [4]. The prime ailment that outshines other issues is gain in bogy weight [5]. Such a scenario is not just startling but also a major hurdle for the health care system. A variety of reasons may be attributed for the recurrence of incessant ailments. However, dysbiosis has now gained spotlight for highlighting the issue pertaining to metabolic capabilities of microbiota [6,7]. Dysbiosis may impede health functioning in different angles. It can trigger cholera or grave inflammation [8,9]. Also, bacteria that shield health issues may be hampered or completely alleviated. This indicates a situation wherein there is loss of function [10, 11]. Gain in body weight and liver issues stem from such functional losses. Researchers think that a poor diet, in particular, contributes to the fast advancement of many disorders.Thus, dysbiosis is characterised by lower amounts of helpful bacteria [12]. Microorganisms, termed as probiotic, that exist in appropriate quantities may reap benefits to the health as averred by the United Nation’s Food and Agricultural Organisation as well as the World Health Organization. Lactic acid Bacteria, or commonly known as LAB, comprise various classes including Lactobacillus, Pediococcus, and Enterococcus. They are believed to supply lactic acid that stems from fermentation [13].