13 research outputs found
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Effects of orange juice formulation on prebiotic functionality using an in vitro colonic model sytem
A three-stage continuous fermentative colonic model system was used to monitor in vitro the effect of different orange juice formulations on prebiotic activity. Three different juices with and without Bimuno, a GOS mixture containing galactooligosaccharides (B-GOS) were assessed in terms of their ability to induce a bifidogenic microbiota. The recipe development was based on incorporating 2.75g B-GOS into a 250 ml serving of juice (65°Brix of concentrate juice). Alongside the production of B-GOS juice, a control juice - orange juice without any additional Bimuno and a positive control juice, containing all the components of Bimuno (glucose, galactose and lactose) in the same relative proportions with the exception of B-GOS were developed. Ion Exchange Chromotography analysis was used to test the maintenance of bimuno components after the production process. Data showed that sterilisation had no significant effect on concentration of B-GOS and simple sugars. The three juice formulations were digested under conditions resembling the gastric and small intestinal environments. Main bacterial groups of the faecal microbiota were evaluated throughout the colonic model study using 16S rRNA-based fluorescence in situ hybridization (FISH). Potential effects of supplementation of the juices on microbial metabolism were studied measuring short chain fatty acids (SCFAs) using gas chromatography. Furthermore, B-GOS juices showed positive modulations of the microbiota composition and metabolic activity. In particular, numbers of faecal bifidobacteria and lactobacilli were significantly higher when B-GOS juice was fermented compared to controls. Furthermore, fermentation of B-GOS juice resulted in an increase in Roseburia subcluster and concomitantly increased butyrate production, which is of potential benefit to the host. In conclusion, this study has shown B-GOS within orange juice can have a beneficial effect on the fecal microbiota
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Prebiotic potential of a maize-based soluble fibre and impact of dose on the human gut microbiota
Dietary management of the human gut microbiota towards a more beneficial composition is one approach that may improve host health. To date, a large number of human intervention studies have demonstrated that dietary consumption of certain food products can result in significant changes in the composition of the gut microbiota i.e. the prebiotic concept. Thus the prebiotic effect is now established as a dietary approach to increase beneficial gut bacteria and it has been associated with modulation of health biomarkers and modulation of the immune system. Promitor™ Soluble Corn Fibre (SCF) is a well-known maize-derived source of dietary fibre with potential selective fermentation properties. Our aim was to determine the optimum prebiotic dose of tolerance, desired changes to microbiota and fermentation of SCF in healthy adult subjects. A double-blind, randomised, parallel study was completed where volunteers (n = 8/treatment group) consumed 8, 14 or 21 g from SCF (6, 12 and 18 g/fibre delivered respectively) over 14-d. Over the range of doses studied, SCF was well tolerated Numbers of bifidobacteria were significantly higher for the 6 g/fibre/day compared to 12g and 18g/fibre delivered/day (mean 9.25 and 9.73 Log10 cells/g fresh faeces in the pre-treatment and treatment periods respectively). Such a numerical change of 0.5 Log10 bifidobacteria/g fresh faeces is consistent with those changes observed for inulin-type fructans, which are recognised prebiotics. A possible prebiotic effect of SCF was therefore demonstrated by its stimulation of bifidobacteria numbers in the overall gut microbiota during a short-term intervention
Characterizing microbiota-independent effects of oligosaccharides on intestinal epithelial cells: insight into the role of structure and size
Transgalactosylating β-galactosidase from probiotic Lactobacillus plantarum MCC2156: production and permeabilization for use as whole cell biocatalyst
A novel β-galactosidase from Klebsiella oxytoca ZJUH1705 for efficient production of galacto-oligosaccharides from lactose
Engineering a thermostable Halothermothrix orenii β-glucosidase for improved galacto-oligosaccharide synthesis
Innovative analytical tools to characterize prebiotic carbohydrates of functional food interest
Functional foods are one of the most interesting
areas of research and innovation in the food industry. A
functional food or functional ingredient is considered to be
any food or food component that provides health benefits
beyond basic nutrition. Recently, consumers have shown
interest in natural bioactive compounds as functional ingredients
in the diet owing to their various beneficial effects for
health. Water-soluble fibers and nondigestible oligosaccharides
and polysaccharides can be defined as functional food
ingredients. Fructooligosaccharides (FOS) and inulin are
resistant to direct metabolism by the host and reach the
caecocolon, where they are used by selected groups of
beneficial bacteria. Furthermore, they are able to improve
physical and structural properties of food, such as hydration,
oil-holding capacity, viscosity, texture, sensory characteristics,
and shelf-life. This article reviews major innovative
analytical developments to screen and identify FOS, inulins,
and the most employed nonstarch carbohydrates added or
naturally present in functional food formulations. Highperformance
anion-exchange chromatography with pulsed
electrochemical detection (HPAEC-PED) is one of the most
employed analytical techniques for the characterization of
those molecules. Mass spectrometry is also of great help, in
particularly matrix-assisted laser desorption/ionization timeof-
flight mass spectrometry (MALDI-TOF-MS), which is
able to provide extensive information regarding the molecular
weight and length profiles of oligosaccharides and polysaccharides.
Moreover, MALDI-TOF-MS in combination with HPAEC-PED has been shown to be of great value for the
complementary information it can provide. Some other techniques,
such as NMR spectroscopy, are also discussed, with
relevant examples of recent applications. A number of articles
have appeared in the literature in recent years regarding the
analysis of inulin, FOS, and other carbohydrates of interest in
the field and they are critically reviewed