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In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources

Ferreira-Lazarte, A., Kachrimanidou, V., Villamiel, M., Rastall, R. A. and Moreno, F. J. (2018) In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources. Carbohydrate Polymers, 199. pp. 482-491. ISSN 0144-8617

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To link to this item DOI: 10.1016/j.carbpol.2018.07.041

Abstract/Summary

The suitability of artichoke and sunflower by-products as renewable sources of pectic compounds with prebiotic potential was evaluated by studying their ability to modulate the human faecal microbiota in vitro. Bacterial populations and short-chain fatty acid (SCFA) production were measured. Reduction of the molecular weight of artichoke pectin resulted in greater stimulation of the growth of Bifidobacterium, Lactobacillus and Bacteroides/Prevotella, whilst this effect was observed only in Bacteroides/Prevotella for sunflower samples. In contrast, the degree of methylation did not have any impact on fermentability properties or SCFA production, regardless of the origin of pectic compounds. Although further in vivo studies should be conducted, either pectin or enzymatically-modified pectin from sunflower and artichoke by-products might be considered as prebiotic candidates for human consumption showing similar ability to promote the in vitro growth of beneficial gut bacteria as compared to well-recognized prebiotics such as inulin or fructo-oligosaccharides.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:79091
Publisher:Elsevier

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