Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/76681

TitleEvaluation of microbial-fructo-oligosaccharides metabolism by human gut microbiota fermentation as compared to commercial inulin-derived oligosaccharides
Author(s)Roupar, Dalila
Coelho, Marta C.
Gonçalves, Daniela Alexandra
Silva, Soraia P.
Coelho, Elisabete
Silva, Sara
Coimbra, Manuel A.
Pintado, Manuela
Teixeira, J. A.
Nobre, Clarisse
KeywordsAspergillus ibericus
Prebiotics
Glycosidic linkage analysis
neoFOS
Short-chain fatty acids
qPCR
Issue date25-Mar-2022
PublisherMDPI
JournalFoods
CitationRoupar, 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.
TypeArticle
URIhttps://hdl.handle.net/1822/76681
DOI10.3390/foods11070954
ISSN2304-8158
Publisher versionhttps://www.mdpi.com/journal/foods
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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