Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides
Dalila Roupar, Marta Coelho, Daniela A. Gonçalves, Soraia P. Silva, Elisabete Coelho, Sara Silva +4 more
Foods
Abstract
The prebiotic potential of fructo-oligosaccharides (microbial-FOS) produced by a newly isolated <i>Aspergillus ibericus</i>, and purified by <i>Saccharomyces cerevisiae</i> YIL162 W, was evaluated. Their chemical structure and functionality were compared to a non-microbial commercial FOS sample. Prebiotics were fermented in vitro by fecal microbiota of five healthy volunteers. Microbial-FOS significantly stimulated the growth of <i>Bifidobacterium</i> probiotic strains, triggering a beneficial effect on gut microbiota composition. A higher amount of total short-chain fatty acids (SCFA) was produced by microbial-FOS fermentation as compared to commercial-FOS, particularly propionate and butyrate. Inulin neoseries oligosaccharides, with a degree of polymerization (DP) up to 5 (e.g., neokestose and neonystose), were identified only in the microbial-FOS mixture. More than 10% of the microbial-oligosaccharides showed a DP higher than 5. Differences identified in the structures of the FOS samples may explain their different functionalities. Results indicate that microbial-FOS exhibit promising potential as nutraceutical ingredients for positive gut microbiota modulation.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
microbial-FOS contains inulin neoseries oligosaccharides
“Inulin neoseries oligosaccharides, with a degree of polymerization (DP) up to 5 (e.g., neokestose and neonystose), were identified only in the microbial-FOS mixture.”
microbial-FOS produces propionate
“A higher amount of total short-chain fatty acids (SCFA) was produced by microbial-FOS fermentation as compared to commercial-FOS, particularly propionate and butyrate.”
microbial-FOS produces total short-chain fatty acids (SCFA)
“A higher amount of total short-chain fatty acids (SCFA) was produced by microbial-FOS fermentation as compared to commercial-FOS, particularly propionate and butyrate.”