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Influence of disaccharide structure on prebiotic selectivity in vitro

Sanz, M.L., Gibson, G.R. and Rastall, R.A. (2005) Influence of disaccharide structure on prebiotic selectivity in vitro. Journal of Agricultural and Food Chemistry, 53 (13). pp. 5192-5199. ISSN 0021-8561

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To link to this article DOI: 10.1021/jf050276w

Abstract/Summary

To obtain structure-function information of a range of carbohydrates, which are available only in very small quantities, an in vitro fermentation method using 7 mg of carbohydrate, 0.7 mL of basal medium, and 1% (w/v) of fecal bacteria was validated against a pH-controlled batch culture with 150 mL of basal medium and 1.5g of test carbohydrate. This method was used to determine the influence of different glycosidic linkages and monosaccharide compositions of disaccharides on the selectivity of microbial fermentation. A prebiotic index (PI) was calculated for each disaccharide. Generally, disaccharides with linkages of 1-2, 1-4, and 1-6 generated a high PI score, with kojibiose and sophorose showing the greatest values (21.62 and 18.63, respectively). Apart from 6 alpha-mannobiose, mannose-containing disaccharicles gave a low PI due to low numbers of bifidobacteria and lactobacilli and an increase in bacteroides. The structure-function information obtained in this study may lead to a predictive understanding of how specific structures are fermented by the human gut microflora.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13009
Uncontrolled Keywords:prebiotics, in vitro fermentation, disaccharides, glycosidic linkages, CONTINUOUS-CULTURE SYSTEM, BIFIDOBACTERIUM-INFANTIS, FERMENTATION, PROPERTIES, OLIGONUCLEOTIDE PROBES, ASPERGILLUS-PHOENICIS, SITU, HYBRIDIZATION, GNOTOBIOTIC-RATS, COFFEE MANNAN, GUT BACTERIA, HUMAN, COLON

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