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Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides

[Image: see text] This study was conducted to investigate the sweetness intensity and the potential fecal microbiome modulation of galactooligosaccharides in combination with enzymatically modified mogrosides (mMV-GOS), both generated through a patented single-pot synthesis. Sweetness intensity was...

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Autores principales: Muñoz-Labrador, Ana, Lebrón-Aguilar, Rosa, Quintanilla-López, Jesús E., Galindo-Iranzo, Plácido, Azcarate, Silvana M., Kolida, Sofia, Kachrimanidou, Vasiliki, Garcia-Cañas, Virginia, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier, Hernandez-Hernandez, Oswaldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9335866/
https://www.ncbi.nlm.nih.gov/pubmed/35830712
http://dx.doi.org/10.1021/acs.jafc.2c01363
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author Muñoz-Labrador, Ana
Lebrón-Aguilar, Rosa
Quintanilla-López, Jesús E.
Galindo-Iranzo, Plácido
Azcarate, Silvana M.
Kolida, Sofia
Kachrimanidou, Vasiliki
Garcia-Cañas, Virginia
Methven, Lisa
Rastall, Robert A.
Moreno, F. Javier
Hernandez-Hernandez, Oswaldo
author_facet Muñoz-Labrador, Ana
Lebrón-Aguilar, Rosa
Quintanilla-López, Jesús E.
Galindo-Iranzo, Plácido
Azcarate, Silvana M.
Kolida, Sofia
Kachrimanidou, Vasiliki
Garcia-Cañas, Virginia
Methven, Lisa
Rastall, Robert A.
Moreno, F. Javier
Hernandez-Hernandez, Oswaldo
author_sort Muñoz-Labrador, Ana
collection PubMed
description [Image: see text] This study was conducted to investigate the sweetness intensity and the potential fecal microbiome modulation of galactooligosaccharides in combination with enzymatically modified mogrosides (mMV-GOS), both generated through a patented single-pot synthesis. Sweetness intensity was performed in vivo by trained sensory panelists. The impact on the human fecal microbiome was evaluated by in vitro pH-controlled batch fermentation, and bacterial populations and organic acid concentrations were measured by qPCR and GC-FID, respectively. Significant growth (p ≤ 0.05) during the fermentation at 10 h of bacterial populations includes Bifidobacterium (8.49 ± 0.44 CFU/mL), Bacteroides (9.73 ± 0.32 CFU/mL), Enterococcus (8.17 ± 0.42 CFU/mL), and Clostridium coccoides (6.15 ± 0.11 CFU/mL) as compared to the negative control counts for each bacterial group (7.94 ± 0.27, 7.84 ± 1.11, 7.52 ± 0.37, and 5.81 ± 0.08 CFU/mL, respectively) at the same time of fermentation. Likewise, the corresponding significant increase in production of SCFA in mMV-GOS at 10 h of fermentation, mainly seen in acetate (20.32 ± 2.56 mM) and propionate (9.49 ± 1.44 mM) production compared to a negative control at the same time (8.15 ± 1.97 and 1.86 ± 0.24 mM), is in line with a positive control (short-chain fructooligosaccharides; 46.74 ± 12.13 and 6.51 ± 1.91 mM, respectively) revealing a selective fermentation. In conclusion, these substrates could be considered as novel candidate prebiotic sweeteners, foreseeing a feasible and innovative approach targeting the sucrose content reduction in food. This new ingredient could provide health benefits when evaluated in human studies by combining sweetness and prebiotic fiber functionality.
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spelling pubmed-93358662022-07-30 Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides Muñoz-Labrador, Ana Lebrón-Aguilar, Rosa Quintanilla-López, Jesús E. Galindo-Iranzo, Plácido Azcarate, Silvana M. Kolida, Sofia Kachrimanidou, Vasiliki Garcia-Cañas, Virginia Methven, Lisa Rastall, Robert A. Moreno, F. Javier Hernandez-Hernandez, Oswaldo J Agric Food Chem [Image: see text] This study was conducted to investigate the sweetness intensity and the potential fecal microbiome modulation of galactooligosaccharides in combination with enzymatically modified mogrosides (mMV-GOS), both generated through a patented single-pot synthesis. Sweetness intensity was performed in vivo by trained sensory panelists. The impact on the human fecal microbiome was evaluated by in vitro pH-controlled batch fermentation, and bacterial populations and organic acid concentrations were measured by qPCR and GC-FID, respectively. Significant growth (p ≤ 0.05) during the fermentation at 10 h of bacterial populations includes Bifidobacterium (8.49 ± 0.44 CFU/mL), Bacteroides (9.73 ± 0.32 CFU/mL), Enterococcus (8.17 ± 0.42 CFU/mL), and Clostridium coccoides (6.15 ± 0.11 CFU/mL) as compared to the negative control counts for each bacterial group (7.94 ± 0.27, 7.84 ± 1.11, 7.52 ± 0.37, and 5.81 ± 0.08 CFU/mL, respectively) at the same time of fermentation. Likewise, the corresponding significant increase in production of SCFA in mMV-GOS at 10 h of fermentation, mainly seen in acetate (20.32 ± 2.56 mM) and propionate (9.49 ± 1.44 mM) production compared to a negative control at the same time (8.15 ± 1.97 and 1.86 ± 0.24 mM), is in line with a positive control (short-chain fructooligosaccharides; 46.74 ± 12.13 and 6.51 ± 1.91 mM, respectively) revealing a selective fermentation. In conclusion, these substrates could be considered as novel candidate prebiotic sweeteners, foreseeing a feasible and innovative approach targeting the sucrose content reduction in food. This new ingredient could provide health benefits when evaluated in human studies by combining sweetness and prebiotic fiber functionality. American Chemical Society 2022-07-13 2022-07-27 /pmc/articles/PMC9335866/ /pubmed/35830712 http://dx.doi.org/10.1021/acs.jafc.2c01363 Text en © 2022 The Authors. Published by American Chemical Society https://creativecommons.org/licenses/by/4.0/Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Muñoz-Labrador, Ana
Lebrón-Aguilar, Rosa
Quintanilla-López, Jesús E.
Galindo-Iranzo, Plácido
Azcarate, Silvana M.
Kolida, Sofia
Kachrimanidou, Vasiliki
Garcia-Cañas, Virginia
Methven, Lisa
Rastall, Robert A.
Moreno, F. Javier
Hernandez-Hernandez, Oswaldo
Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides
title Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides
title_full Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides
title_fullStr Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides
title_full_unstemmed Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides
title_short Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides
title_sort prebiotic potential of a new sweetener based on galactooligosaccharides and modified mogrosides
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9335866/
https://www.ncbi.nlm.nih.gov/pubmed/35830712
http://dx.doi.org/10.1021/acs.jafc.2c01363
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