Analysis of the bacterial flora is important for the characterization of fermentation events. They help the further validation of the “prebiotic index“ as fast and cost-effective screening of prebotic action within individuals or selected populations

de Lange, Kim

Ebbelaar, Monique

Faber, Folkert

Geertsema, Jasper

Hofstede, Gert

Nap, Jan Peter

Hanze UAS repository

Folkert Faber, Monique Ebbelaar, Gert Hofstede, Jasper Geertsema, Kim de Lange, Jan-Peter Nap. Prebiotics in human digestion ALIFE, Institute of Life Science & Technology, Hanze University Groningen, University of Applied Sciences, Groningen, The Netherlands. Introduction Prebiotics are non-digestible food ingredients that are thought to stimulate the growth and/or activity of bacteria in the digestive system thought to be beneficial to human health. There is considerable industry interest in the development of prebiotics, such as FOS, GOS or inulin, and in appropriately establishing their health claims. Current methods for assessing the action and digestibility such molecules are generally tedious, expensive and require large amounts of material.  This research aims to improve such methods.  Quantitative PCR analyses  (relative) amounts of bacterial species in the fecal slurry for Lactobacilli, Bifidobacteria, Bacteroides and Clostridia., data to be combined in the “prebiotic index”.  Non-digestible polysaccharides Fructo-ologosaccharide (FOS):  (Fru)n-Glu (β-2,1 and α-1,6)  Galacto-oligosaccharides (GOS): (Gal)n-Glu (β-1,4 and others) Inulin: (Fru)n-(Fru)n-Glu (β-1,2)  Principle: (Almost) no degradation in stomach and small intestine Stomach + Small intestine Colon Digestive tract: Model system: Enzymatic degradation    Amyloglucosidase,        Amylase, etc. Bacterial degradation       Lactobacillus,     Bifidobacterium,        Clostridium,       Bacteroides       Total count Results  Growth on Starch, Inulin and FOS  No growth in Control and Cellulose Time (hrs) Conc. (ml/l)  Mainly the formation of acetate, propionate and lactate is     observed, but also traces of butyrate and formic acid. Traces of glucose and fructose are observed after 2 hours Conclusions Analysis of  the bacterial flora is important for the characterization of fermentation events. They help the further validation of the “prebiotic index“ as fast and cost-effective screening of prebotic action within individuals or selected populations. Species Control FOS Inulin CelluloseLactobacilli 1,4 12,5 19,4 1,4Bifidobacteria 2,0 28,0 11,0 1,1Clostridia 0,5 0,6 0,7 0,5Bacteroides 1,1 1,1 1,6 0,6SubstratesRelative abundance*  Occurrence of  bacterial species at T= 6 hrs compared to control T=0 hrs. * Paffle-method to compare results 

Prebiotics in human digestion

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