In vitro investigation into the potential prebiotic activity of honey oligosaccharides
Sanz, M.L., Polemis, N., Morales, V., Corzo, N., Drakoularakou, A., Gibson, G.R. and Rastall, R.A. (2005) In vitro investigation into the potential prebiotic activity of honey oligosaccharides. Journal of Agricultural and Food Chemistry, 53 (8). pp. 2914-2921. ISSN 0021-8561
Full text not archived in this repository.
To link to this article DOI: 10.1021/jf0500684
The effect of honey oligosaccharides on the growth of fecal bacteria was studied using an in vitro fermentation system. Prior to treatment, glucose and fructose (31.73 and 21.41 g/100 g of product, respectively) present in honey, which would be digested in the upper gut, were removed to avoid any influence on bacterial populations in the fermentations. Nanofiltration, yeast (Saccharomyces cerevisiae) treatment, and adsorption onto activated charcoal were used to remove monosaccharides. Prebiotic (microbial fermentation) activities of the three honey oligosaccharide fractions and the honey sample were studied and compared with fructooligosaccharide (FOS), using 1% (w/v) fecal bacteria in an in vitro fermentation system (10 mg of carbohydrate, 1.0 mL of basal medium). A prebiotic index (PI) was calculated for each carbohydrate source. Honey oligosaccharides seem to present potential prebiotic activity (PI values between 3.38 and 4.24), increasing the populations of bifidobacteria and lactobacilli, although not to the levels of FOS (PI of 6.89).