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|Title:||Evaluation of microbial-fructo-oligosaccharides metabolism by human gut microbiota fermentation as compared to commercial inulin-derived oligosaccharides|
Coelho, Marta C.
Gonçalves, Daniela Alexandra
Silva, Soraia P.
Coimbra, Manuel A.
Teixeira, J. A.
Glycosidic linkage analysis
Short-chain fatty acids
|Citation:||Roupar, Dalila; Coelho, M.; Gonçalves, D. A.; Silva, Soraia P.; Coelho, Elisabete; Silva, Sara; Coimbra, Manuel A.; Pintado, Manuela; Teixeira, José A.; Nobre, Clarisse, Evaluation of microbial-fructo-oligosaccharides metabolism by human gut microbiota fermentation as compared to commercial inulin-derived oligosaccharides. Foods, 11(7), 954, 2022|
|Abstract(s):||The prebiotic potential of fructo-oligosaccharides (microbial-FOS) produced by a newly isolated Aspergillus ibericus, and purified by Saccharomyces cerevisiae 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 Bifidobacterium 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.|
|Appears in Collections:||CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series|