In Vitro Fermentation Behavior of Isomalto/Malto-Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
| Autor: | Bernadette Richter, Klaudyna Borewicz, Pieter Lykle Buwalda, Pieter H. van der Zaal, Hauke Smidt, Henk A. Schols, Fangjie Gu |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
medicine.medical_treatment Biobased Chemistry and Technology Oligosaccharides Polysaccharide Microbiology Butyric acid 03 medical and health sciences chemistry.chemical_compound Acetic acid Feces Microbiologie Lactobacillus Digesta Levensmiddelenchemie medicine Carbohydrate Conformation Humans Enzyme activities Food science Research Articles VLAG chemistry.chemical_classification 030109 nutrition & dietetics biology Food Chemistry Prebiotic Microbiota Short chain fatty acids Hydrogen-Ion Concentration biology.organism_classification Fatty Acids Volatile Lactic acid Gastrointestinal Microbiome 030104 developmental biology Glucose Prebiotics chemistry Succinic acid Batch Cell Culture Techniques Fermentation Bifidobacterium Food Science Biotechnology Research Article |
| Zdroj: | Molecular Nutrition and Food Research, 62(12) Molecular Nutrition & Food Research Molecular Nutrition and Food Research 62 (2018) 12 |
| ISSN: | 1613-4125 |
| Popis: | Scope: This study characterize intestinal fermentation of isomalto/malto-polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition. Methods and results: IMMP-94 (94% α-(1→6) glycosidic linkages), IMMP-96, IMMP-27, and IMMP-dig27 (IMMP-27 after removal of digestible starch segments) are fermented batchwise in vitro using human fecal inoculum. Fermentation digesta samples are taken for analysis in time up till 48 h. The fermentation of α-(1→6) glycosidic linkages in IMMP-94, IMMP-96, and IMMP-dig27 starts after 12 h and finishes within 48 h. IMMP-27 fermentation starts directly after inoculation utilizing α-(1→4) linked glucosyl residues; however, the utilization of α-(1→6) linked glucoses is delayed and start only after the depletion of α-(1→4) linked glucose moieties. SCFAs are produced in high amounts with acetic acid and succinic acid being the major products next to propionic acid and butyric acid. The polysaccharide fraction is degraded into isomalto-oligosaccharides (IMOs) mainly by extracellular enzymes. The smaller IMOs are further degraded by cell-associated enzymes. Overall microbial diversity and the relative abundance of Bifidobacterium and Lactobacillus, significantly increase during the fermentation of IMMPs. Conclusion: IMMP containing segments of α-(1→6) linked glucose units are slowly fermentable fibers with prebiotic potential. |
| Databáze: | OpenAIRE |
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