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In Vitro Determination of Prebiotic Properties of Oligosaccharides Derived from an Orange Juice Manufacturing By-Product Stream

Identifieur interne : 002713 ( Main/Exploration ); précédent : 002712; suivant : 002714

In Vitro Determination of Prebiotic Properties of Oligosaccharides Derived from an Orange Juice Manufacturing By-Product Stream

Auteurs : K. Manderson ; M. Pinart ; K. M. Tuohy ; W. E. Grace ; A. T. Hotchkiss ; W. Widmer ; M. P. Yadhav ; G. R. Gibson ; R. A. Rastall

Source :

Applied and Environmental Microbiology [ 0099-2240 ] ; 2005.

RBID : PMC:1317361

English descriptors

KwdEn :
- Beverages (microbiology), Bifidobacterium (classification), Bifidobacterium (isolation & purification), Carboxylic Acids (analysis), Chromatography, Ion Exchange, Citrus sinensis (microbiology), Eubacterium (classification), Eubacterium (isolation & purification), Feces (microbiology), Fermentation, Humans, Monosaccharides (analysis), Oligosaccharides (chemistry), Oligosaccharides (isolation & purification), Pectins.
MESH :
- chemical , analysis : Carboxylic Acids, Monosaccharides.
- chemical , chemistry : Oligosaccharides.
- classification : Bifidobacterium, Eubacterium.
- isolation & purification : Bifidobacterium, Eubacterium, Oligosaccharides.
- microbiology : Beverages, Citrus sinensis, Feces.
- Chromatography, Ion Exchange, Fermentation, Humans, Pectins.

Abstract

Fermentation properties of oligosaccharides derived from orange peel pectin were assessed in mixed fecal bacterial culture. The orange peel oligosaccharide fraction contained glucose in addition to rhamnogalacturonan and xylogalacturonan pectic oligosaccharides. Twenty-four-hour, temperature- and pH-controlled, stirred anaerobic fecal batch cultures were used to determine the effects that oligosaccharides derived from orange products had on the composition of the fecal microbiota. The effects were measured through fluorescent in situ hybridization to determine changes in bacterial populations, fermentation end products were analyzed by high-performance liquid chromatography to assess short-chain fatty acid concentrations, and subsequently, a prebiotic index (PI) was determined. Pectic oligosaccharides (POS) were able to increase the bifidobacterial and Eubacterium rectale numbers, albeit resulting in a lower prebiotic index than that from fructo-oligosaccharide metabolism. Orange albedo maintained the growth of most bacterial populations and gave a PI similar to that of soluble starch. Fermentation of POS resulted in an increase in the Eubacterium rectale numbers and concomitantly increased butyrate production. In conclusion, this study has shown that POS can have a beneficial effect on the fecal microflora; however, a classical prebiotic effect was not found. An increase in the Eubacterium rectale population was found, and butyrate levels increased, which is of potential benefit to the host.

Url:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1317361

DOI: 10.1128/AEM.71.12.8383-8389.2005
PubMed: 16332825
PubMed Central: 1317361

Affiliations:

Le document en format XML

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<front><div type="abstract" xml:lang="en"><p>Fermentation properties of oligosaccharides derived from orange peel pectin were assessed in mixed fecal bacterial culture. The orange peel oligosaccharide fraction contained glucose in addition to rhamnogalacturonan and xylogalacturonan pectic oligosaccharides. Twenty-four-hour, temperature- and pH-controlled, stirred anaerobic fecal batch cultures were used to determine the effects that oligosaccharides derived from orange products had on the composition of the fecal microbiota. The effects were measured through fluorescent in situ hybridization to determine changes in bacterial populations, fermentation end products were analyzed by high-performance liquid chromatography to assess short-chain fatty acid concentrations, and subsequently, a prebiotic index (PI) was determined. Pectic oligosaccharides (POS) were able to increase the bifidobacterial and <italic>Eubacterium rectale</italic>
 numbers, albeit resulting in a lower prebiotic index than that from fructo-oligosaccharide metabolism. Orange albedo maintained the growth of most bacterial populations and gave a PI similar to that of soluble starch. Fermentation of POS resulted in an increase in the <italic>Eubacterium rectale</italic>
 numbers and concomitantly increased butyrate production. In conclusion, this study has shown that POS can have a beneficial effect on the fecal microflora; however, a classical prebiotic effect was not found. An increase in the <italic>Eubacterium rectale</italic>
 population was found, and butyrate levels increased, which is of potential benefit to the host.</p>
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In Vitro Determination of Prebiotic Properties of Oligosaccharides Derived from an Orange Juice Manufacturing By-Product Stream

In Vitro Determination of Prebiotic Properties of Oligosaccharides Derived from an Orange Juice Manufacturing By-Product Stream

Source :

English descriptors

Abstract

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