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A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides
Abstract
AIMS: Comparison of in vitro fermentation properties of commercial prebiotic oligosaccharides. METHODS AND RESULTS: Populations of predominant gut bacterial groups were monitored over 24 h of batch culture through fluorescent in-situ hybridization. Short-chain fatty acid and gas production were also measured. All prebiotics increased the numbers of bifidobacteria and most decreased clostridia. Xylo-oligosaccharides and lactulose produced the highest increases in numbers of bifidobacteria whilst fructo-oligosaccharides produced the highest populations of lactobacilli. Galacto-oligosaccharides (GOS) resulted in the largest decreases in numbers of clostridia. Short-chain fatty acid generation was highest on lactulose and GOS. Gas production was lowest on isomalto-oligosaccharides and highest on inulin. CONCLUSIONS: The oligosaccharides differed in their fermentation characteristics. Isomalto-oligosaccharides and GOS were effective at increasing numbers of bifidobacteria and lactate whilst generating the least gas. SIGNIFICANCE AND IMPACT OF THE STUDY: The study provides comparative data on the properties of commercial prebiotics, allowing targeting of dietary intervention for particular applications and blending of oligosaccharides to enhance overall functionality.
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Metadata
- Authors
- Rycroft, C. E., Jones, M. R., Gibson, G. R., & Rastall, R. A.
- Venue
- Journal of Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2001-11-23
- Volume
- 91
- Issue
- 5
- Pages
- 878-887
- ISSN
- 1364-5072 (ISSN-L)
- 1365-2672
- OpenAlex
- W2023123334
- Cited by
- 652
- References
- 0
- FWCI
- 11.60
- Type
- journal article
- Language
- en
- Open access
- closed
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