In vitro fermentation of galacto-oligosaccharides and its specific size-fractions using non-treated and amoxicillin-treated human inoculum

Publication date: April 2014 Source:Bioactive Carbohydrates and Dietary Fibre, Volume 3, Issue 2 Author(s): S.E. Ladirat , H.A. Schols , A. Nauta , M.H.C. Schoterman , F.H.J. Schuren , H. Gruppen In order to elaborate on the impact of amoxicillin treatment on the in vitro fermentation of specific structures of galacto-oligosaccharides (GOS), GOS was fractionated based on its degree of polymerization (DP) and the fermentation of individual DPs was studied. Different DP fractions of GOS and different isomeric structure within a DP fraction were preferentially degraded depending on the treatment applied to the microbiota. For the non-treated microbiota, the small DP fractions (dimers and trimers) were preferentially degraded as compared to the large DP fractions (tetramers till hexamers). β-d-Gal-(1→4/6)-d-Glc and β-d-Gal-(1→4)-β-d-Gal-(1→4)-d-Glc were the isomeric structures preferentially degraded within the DP2 and DP3 fraction, respectively. The fermentation of each size-fraction induced the production of various short chain fatty acids and the growth of several species of bifidobacteria. For amoxicillin-treated microbiota, the large size-fractions of GOS were preferentially degraded as compared to the small fractions. β-d-Gal-(1→4)-d-Gal and β-d-Gal-(1→4)-β-d-Gal-(1→3)-d-Glc were the isomeric structures preferentially degraded within the DP2 and DP3 fraction, respectively. Butyrate was only produced upon the fermentation of the large size-fractio...
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research