A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides

A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides Aims: Comparison of in vitro fermentation properties of commercial prebiotic oligosaccharides. Methods and Results: Populations of predominant gut bacterial groups were monitored over 24 h of batch culture through fluorescent in‐situ hybridization. Short‐chain fatty acid and gas production were also measured. All prebiotics increased the numbers of bifidobacteria and most decreased clostridia. Xylo‐oligosaccharides and lactulose produced the highest increases in numbers of bifidobacteria whilst fructo‐oligosaccharides produced the highest populations of lactobacilli. Galacto‐oligosaccharides (GOS) resulted in the largest decreases in numbers of clostridia. Short‐chain fatty acid generation was highest on lactulose and GOS. Gas production was lowest on isomalto‐oligosaccharides and highest on inulin. Conclusions: The oligosaccharides differed in their fermentation characteristics. Isomalto‐oligosaccharides and GOS were effective at increasing numbers of bifidobacteria and lactate whilst generating the least gas. Significance and Impact of the Study: The study provides comparative data on the properties of commercial prebiotics, allowing targeting of dietary intervention for particular applications and blending of oligosaccharides to enhance overall functionality. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Applied Microbiology Wiley

A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides

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Publisher
Wiley
Copyright
Copyright © 2001 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1364-5072
eISSN
1365-2672
DOI
10.1046/j.1365-2672.2001.01446.x
Publisher site
See Article on Publisher Site

Abstract

Aims: Comparison of in vitro fermentation properties of commercial prebiotic oligosaccharides. Methods and Results: Populations of predominant gut bacterial groups were monitored over 24 h of batch culture through fluorescent in‐situ hybridization. Short‐chain fatty acid and gas production were also measured. All prebiotics increased the numbers of bifidobacteria and most decreased clostridia. Xylo‐oligosaccharides and lactulose produced the highest increases in numbers of bifidobacteria whilst fructo‐oligosaccharides produced the highest populations of lactobacilli. Galacto‐oligosaccharides (GOS) resulted in the largest decreases in numbers of clostridia. Short‐chain fatty acid generation was highest on lactulose and GOS. Gas production was lowest on isomalto‐oligosaccharides and highest on inulin. Conclusions: The oligosaccharides differed in their fermentation characteristics. Isomalto‐oligosaccharides and GOS were effective at increasing numbers of bifidobacteria and lactate whilst generating the least gas. Significance and Impact of the Study: The study provides comparative data on the properties of commercial prebiotics, allowing targeting of dietary intervention for particular applications and blending of oligosaccharides to enhance overall functionality.

Journal

Journal of Applied MicrobiologyWiley

Published: Nov 23, 2001

References

  • Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin
    Gibson, Gibson; Beatty, Beatty; Wang, Wang; Cummings, Cummings
  • Modelling of oligodextran production in an ultrafiltration stirred cell membrane reactor
    Mountzouris, Mountzouris; Gilmour, Gilmour; Grandison, Grandison; Rastall, Rastall

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