In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems

Diana Oliveira, Adele Costabile, Andrew Wilbey, Alistair S. Grandison, Luis Jorge Abreu Chorão de Quelhas Duarte, Luisa Bivar Roseiro*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)

Abstract

The prebiotic effect of oligosaccharides recovered and purified from caprine whey, was evaluated by in vitro fermentation under anaerobic conditions using batch cultures at 37°C with human faeces. Effects on key gut bacterial groups were monitored over 24 h by fluorescence in situ hybridization (FISH), which was used to determine a quantitative prebiotic index score. Production of short-chain fatty acids (SCFAs) as fermentation end products was analyzed by high-performance liquid chromatography (HPLC). Growth of Bifidobacterium spp was significantly higher (P ≥ 0.05) with the purified oligosaccharides compared to the negative control. Lactic and propionic acids were the main SCFAs produced. Antimicrobial activity of the oligosaccharides was also tested, revealing no inhibition though a decrease in Staphylococcus aureus and Escherichia coli growth. These findings indicate that naturally extracted oligosaccharides from caprine whey could be used as new and valuable source of prebiotics. © 2012 International Union of Biochemistry and Molecular Biology, Inc.
Original languageEnglish
Pages (from-to)440-449
Number of pages10
JournalBioFactors
Volume38
Issue number6
DOIs
Publication statusPublished - Nov 2012
Externally publishedYes

Keywords

  • Antimicrobial activity
  • Caprine whey
  • Oligosaccharide
  • Prebiotic
  • Prebiotic index

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