The Effect of PRSV-Resistant Papayas vs. Organic Papayas on the Growth of Lactobacillus acidophilus

School Name

Spring Valley High School

Grade Level

10th Grade

Presentation Topic

Microbiology

Presentation Type

Non-Mentored

Abstract

Due to rising awareness of the importance of digestive health on the overall well-being of a person, the sale of probiotic products continues to increase in the US. This project aimed to investigate whether genetically modified organisms (GMOs) can affect the probiotic flora in food products and in the digestive system. Papayas are one of the most heavily genetically modified crops and were therefore chosen as a model GMO to study the influence of GMO and non-GMO food on the growth of probiotic bacteria Lactobacillus acidophilus. Growth of L. acidophilus was spectrophotometrically measured in broth supplemented with sterilized 20% (v/v) GMO and non-GMO papaya juice, respectively, as well as in control MRS broth. It was hypothesized that GMO papaya juice would slow the growth rate of L. acidophilus. After 48 hours, a statistically significant difference in bacterial growth was observed between cultures supplemented with non-GMO and GMO papaya, respectively (ratio of 1.9, F(2, 87) = 14.10 , p < 0.001). After 96 hours of cultivation, no statistically significant difference was found between the two experimental groups. It was also shown that broth supplemented with 20% (v/v) papaya juice in both cases resulted in higher Lactobacillus yield than non-supplemented MRS broth, highlighting that papaya may have a positive effect on the proliferation of L. acidophilus and may be a beneficial additive to probiotic foods such as smoothies or yogurts. A continued inhibitory effect of GMO papaya juice on the growth of L. acidophilus could not be conclusively demonstrated.

Location

RITA 387

Start Date

3-23-2024 12:15 PM

Presentation Format

Oral and Written

Group Project

No

COinS
 
Mar 23rd, 12:15 PM

The Effect of PRSV-Resistant Papayas vs. Organic Papayas on the Growth of Lactobacillus acidophilus

RITA 387

Due to rising awareness of the importance of digestive health on the overall well-being of a person, the sale of probiotic products continues to increase in the US. This project aimed to investigate whether genetically modified organisms (GMOs) can affect the probiotic flora in food products and in the digestive system. Papayas are one of the most heavily genetically modified crops and were therefore chosen as a model GMO to study the influence of GMO and non-GMO food on the growth of probiotic bacteria Lactobacillus acidophilus. Growth of L. acidophilus was spectrophotometrically measured in broth supplemented with sterilized 20% (v/v) GMO and non-GMO papaya juice, respectively, as well as in control MRS broth. It was hypothesized that GMO papaya juice would slow the growth rate of L. acidophilus. After 48 hours, a statistically significant difference in bacterial growth was observed between cultures supplemented with non-GMO and GMO papaya, respectively (ratio of 1.9, F(2, 87) = 14.10 , p < 0.001). After 96 hours of cultivation, no statistically significant difference was found between the two experimental groups. It was also shown that broth supplemented with 20% (v/v) papaya juice in both cases resulted in higher Lactobacillus yield than non-supplemented MRS broth, highlighting that papaya may have a positive effect on the proliferation of L. acidophilus and may be a beneficial additive to probiotic foods such as smoothies or yogurts. A continued inhibitory effect of GMO papaya juice on the growth of L. acidophilus could not be conclusively demonstrated.