Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation
| Autor: | Dimitris Charalampopoulos, Stephen J. Powers, Andrea Monteagudo-Mera, Suzanne Harris, Alison Lovegrove, Peter R. Shewry, Ondrej Kosik |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Colon medicine.medical_treatment Wheat flour Prebiotic Medicine (miscellaneous) 030209 endocrinology & metabolism Polysaccharide 03 medical and health sciences chemistry.chemical_compound Mucoproteins 0302 clinical medicine Arabinogalactan batch culture Arabinoxylan Batch culture medicine Humans Food science Triticum Plant Proteins chemistry.chemical_classification 030109 nutrition & dietetics Nutrition and Dietetics Fructooligosaccharide Fluorescence in-situ hybridisation (FISH) Short-chain fatty acid Fluorescence in situ hybridisation (FISH) food and beverages Original Contribution Short chain fatty acids (SCFA) Prebiotics Arabinogalactan-peptide (AGP) chemistry Batch Cell Culture Techniques prebiotic Fermentation |
| Zdroj: | European Journal of Nutrition |
| ISSN: | 1436-6215 |
| Popis: | Purpose To test the prebiotic activity of wheat arabinogalactan-peptide (AGP), which is a soluble dietary fibre composed of arabinogalactan polysaccharide linked to a 15-residue peptide, which accounts for up to 0.4% of the dry weight of wheat flour. Methods The prebiotic activity of AGP prepared from white wheat flour was tested using in vitro fermentation by colonic bacteria in automated pH-controlled anaerobic stirred batch cultures and compared to fructooligosaccharide (FOS) and wheat flour arabinoxylan (AX). Bacterial populations were measured using fluorescence in situ hybridisation (flow-FISH) and short chain fatty acid (SCFA) concentrations were measured using HPLC. Results Fermentation of AGP resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate after 24 h of fermentation. Conclusions These results were comparable to those obtained with AX and confirm the prebiotic potential of AGP. Furthermore, fermentation of a mixture of AGP and AX was faster compared to the single substrates and more similar to FOS, indicating that combinations of fermentable carbohydrates with different structures are potentially more effective as prebiotics than single substrates. Electronic supplementary material The online version of this article (10.1007/s00394-019-01908-7) contains supplementary material, which is available to authorized users. |
| Databáze: | OpenAIRE |
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