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In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential

SCOPE: This study characterize intestinal fermentation of isomalto/malto‐polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition. METHODS AND RESULTS: IMMP‐94 (94%...

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Autores principales: Gu, Fangjie, Borewicz, Klaudyna, Richter, Bernadette, van der Zaal, Pieter H., Smidt, Hauke, Buwalda, Pieter L., Schols, Henk A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6033187/
https://www.ncbi.nlm.nih.gov/pubmed/29710405
http://dx.doi.org/10.1002/mnfr.201800232
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author Gu, Fangjie
Borewicz, Klaudyna
Richter, Bernadette
van der Zaal, Pieter H.
Smidt, Hauke
Buwalda, Pieter L.
Schols, Henk A.
author_facet Gu, Fangjie
Borewicz, Klaudyna
Richter, Bernadette
van der Zaal, Pieter H.
Smidt, Hauke
Buwalda, Pieter L.
Schols, Henk A.
author_sort Gu, Fangjie
collection PubMed
description SCOPE: This study characterize intestinal fermentation of isomalto/malto‐polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition. METHODS AND RESULTS: IMMP‐94 (94% α‐(1→6) glycosidic linkages), IMMP‐96, IMMP‐27, and IMMP‐dig27 (IMMP‐27 after removal of digestible starch segments) are fermented batchwise in vitro using human fecal inoculum. Fermentation digesta samples are taken for analysis in time up till 48 h. The fermentation of α‐(1→6) glycosidic linkages in IMMP‐94, IMMP‐96, and IMMP‐dig27 starts after 12 h and finishes within 48 h. IMMP‐27 fermentation starts directly after inoculation utilizing α‐(1→4) linked glucosyl residues; however, the utilization of α‐(1→6) linked glucoses is delayed and start only after the depletion of α‐(1→4) linked glucose moieties. SCFAs are produced in high amounts with acetic acid and succinic acid being the major products next to propionic acid and butyric acid. The polysaccharide fraction is degraded into isomalto‐oligosaccharides (IMOs) mainly by extracellular enzymes. The smaller IMOs are further degraded by cell‐associated enzymes. Overall microbial diversity and the relative abundance of Bifidobacterium and Lactobacillus, significantly increase during the fermentation of IMMPs. CONCLUSION: IMMP containing segments of α‐(1→6) linked glucose units are slowly fermentable fibers with prebiotic potential.
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spelling pubmed-60331872018-07-12 In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential Gu, Fangjie Borewicz, Klaudyna Richter, Bernadette van der Zaal, Pieter H. Smidt, Hauke Buwalda, Pieter L. Schols, Henk A. Mol Nutr Food Res Research Articles SCOPE: This study characterize intestinal fermentation of isomalto/malto‐polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition. METHODS AND RESULTS: IMMP‐94 (94% α‐(1→6) glycosidic linkages), IMMP‐96, IMMP‐27, and IMMP‐dig27 (IMMP‐27 after removal of digestible starch segments) are fermented batchwise in vitro using human fecal inoculum. Fermentation digesta samples are taken for analysis in time up till 48 h. The fermentation of α‐(1→6) glycosidic linkages in IMMP‐94, IMMP‐96, and IMMP‐dig27 starts after 12 h and finishes within 48 h. IMMP‐27 fermentation starts directly after inoculation utilizing α‐(1→4) linked glucosyl residues; however, the utilization of α‐(1→6) linked glucoses is delayed and start only after the depletion of α‐(1→4) linked glucose moieties. SCFAs are produced in high amounts with acetic acid and succinic acid being the major products next to propionic acid and butyric acid. The polysaccharide fraction is degraded into isomalto‐oligosaccharides (IMOs) mainly by extracellular enzymes. The smaller IMOs are further degraded by cell‐associated enzymes. Overall microbial diversity and the relative abundance of Bifidobacterium and Lactobacillus, significantly increase during the fermentation of IMMPs. CONCLUSION: IMMP containing segments of α‐(1→6) linked glucose units are slowly fermentable fibers with prebiotic potential. John Wiley and Sons Inc. 2018-05-28 2018-06 /pmc/articles/PMC6033187/ /pubmed/29710405 http://dx.doi.org/10.1002/mnfr.201800232 Text en © 2018 The Authors. Published by WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Articles
Gu, Fangjie
Borewicz, Klaudyna
Richter, Bernadette
van der Zaal, Pieter H.
Smidt, Hauke
Buwalda, Pieter L.
Schols, Henk A.
In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
title In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
title_full In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
title_fullStr In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
title_full_unstemmed In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
title_short In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
title_sort in vitro fermentation behavior of isomalto/malto‐polysaccharides using human fecal inoculum indicates prebiotic potential
topic Research Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6033187/
https://www.ncbi.nlm.nih.gov/pubmed/29710405
http://dx.doi.org/10.1002/mnfr.201800232
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