Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/75670

TitleHuman gut microbiota fermentation of microbial-fructooligosaccharides
Author(s)Roupar, Dalila
Coelho, M.
Gonçalves, Daniela Alexandra Martins
Silva, Soraia P.
Coelho, Elisabete
Silva, Sara
Coimbra, Manuel A.
Pintado, Manuela
Teixeira, J. A.
Gonçalves, Clarisse Salomé Nobre
Issue date16-Nov-2021
CitationRoupar, Dalila; Coelho, M.; Gonçalves, D. A.; Silva, Soraia P.; Coelho, Elisabete; Silva, Sara; Coimbra, Manuel A.; Pintado, Manuela; Teixeira, José A.; Nobre, Clarisse, Human gut microbiota fermentation of microbial-fructooligosaccharides. Food Structures, Digestion and Health - Conference Handbook. Palmerston North, New Zealand, March 7-9, 2021.
Abstract(s)Introduction: Prebiotics have been shown to significantly impact gut microbiota composition, viability and metabolic activity. The prebiotic potential of microbial-fructo-oligosaccharides (microbial-FOS) produced by a newly isolated strain of Aspergillus ibericus in co-culture with a Saccharomyces cerevisiae YIL162W was herein evaluated. Methods: Microbial-FOS were in vitro fermented by human faeces of five healthy volunteers in anaerobic batch cultures for 24 h. Fermentations were also run with a non-microbial commercial FOS sample Raftilose® P95. During fermentation, the dynamic bacterial population changes were assessed by quantitative real-time PCR (qPCR), and the production of short chain fatty acids (SCFA) and sugar consumption by HPLC. Microbial-FOS chemical structure was characterized by gas chromatography quadrupole mass spectrometry (GC-qMS). Results and Discussion: Microbial-FOS significantly stimulated the growth of Bifidobacteria probiotic strains, triggering a beneficial effect on gut microbiota composition. A great amount of total SCFA was produced by microbial-FOS fermentation as compared to the commercial-FOS, particularly propionate and butyrate. Inulin neoseries oligosaccharides (e.g., neokestose) were only identified in the microbial-FOS sample, which may explain their different functionalities. Conclusion: FOS produced by A. ibericus exhibit promising potential as nutraceutical ingredients for gut microbiota modulation.
TypePoster
URIhttps://hdl.handle.net/1822/75670
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Painéis em Conferências / Posters in Conferences

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