In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota

Alejandra Cardelle-Cobas; Agustín Olano; Nieves Corzo; Mar Villamiel; Michelle Collins; Sofia Kolida; Robert A. Rastall

doi:10.1021/jf203622d

In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota

Alejandra Cardelle-Cobas, Agustín Olano, Nieves Corzo^*, Mar Villamiel, Michelle Collins, Sofia Kolida, Robert A. Rastall

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

66 Citations (Scopus)

Abstract

Fermentation properties of oligosaccharides derived from lactulose (OsLu) and lactose (GOS) have been assessed in pH-controlled anaerobic batch cultures using lactulose and Vivinal-GOS as reference carbohydrates. Changes in gut bacterial populations and their metabolic activities were monitored over 24 h by fluorescent in situ hybridization (FISH) and by measurement of short-chain fatty acid (SCFA) production. Lactulose-derived oligosaccharides were selectively fermented by Bifidobacterium and lactic acid bacterial populations producing higher SCFA concentrations compared to GOS. The highest total SCFA production was from Vivinal-GOS > lactulose > OsLu > GOS. Longer incubation periods produced a selective fermentation of OsLu when they were used as a carbon source reaching the highest selective index scores. The new oligosaccharides may constitute a good alternative to lactulose, and they could belong to a new generation of prebiotics to be used as a functional ingredient for improving the composition of gut microflora.

Original language	English
Pages (from-to)	2024-2032
Number of pages	9
Journal	Journal of Agricultural and Food Chemistry
Volume	60
Issue number	8
DOIs	https://doi.org/10.1021/jf203622d
Publication status	Published - 29 Feb 2012

Keywords

Fermentation
Gut microbiota
Lactulose
Oligosaccharides
Short-chain fatty acids

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10.1021/jf203622d

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title = "In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota",

abstract = "Fermentation properties of oligosaccharides derived from lactulose (OsLu) and lactose (GOS) have been assessed in pH-controlled anaerobic batch cultures using lactulose and Vivinal-GOS as reference carbohydrates. Changes in gut bacterial populations and their metabolic activities were monitored over 24 h by fluorescent in situ hybridization (FISH) and by measurement of short-chain fatty acid (SCFA) production. Lactulose-derived oligosaccharides were selectively fermented by Bifidobacterium and lactic acid bacterial populations producing higher SCFA concentrations compared to GOS. The highest total SCFA production was from Vivinal-GOS > lactulose > OsLu > GOS. Longer incubation periods produced a selective fermentation of OsLu when they were used as a carbon source reaching the highest selective index scores. The new oligosaccharides may constitute a good alternative to lactulose, and they could belong to a new generation of prebiotics to be used as a functional ingredient for improving the composition of gut microflora.",

keywords = "Fermentation, Gut microbiota, Lactulose, Oligosaccharides, Short-chain fatty acids",

author = "Alejandra Cardelle-Cobas and Agust{\'i}n Olano and Nieves Corzo and Mar Villamiel and Michelle Collins and Sofia Kolida and Rastall, {Robert A.}",

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doi = "10.1021/jf203622d",

language = "English",

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AU - Cardelle-Cobas, Alejandra

AU - Olano, Agustín

AU - Corzo, Nieves

AU - Villamiel, Mar

AU - Collins, Michelle

AU - Kolida, Sofia

AU - Rastall, Robert A.

PY - 2012/2/29

Y1 - 2012/2/29

N2 - Fermentation properties of oligosaccharides derived from lactulose (OsLu) and lactose (GOS) have been assessed in pH-controlled anaerobic batch cultures using lactulose and Vivinal-GOS as reference carbohydrates. Changes in gut bacterial populations and their metabolic activities were monitored over 24 h by fluorescent in situ hybridization (FISH) and by measurement of short-chain fatty acid (SCFA) production. Lactulose-derived oligosaccharides were selectively fermented by Bifidobacterium and lactic acid bacterial populations producing higher SCFA concentrations compared to GOS. The highest total SCFA production was from Vivinal-GOS > lactulose > OsLu > GOS. Longer incubation periods produced a selective fermentation of OsLu when they were used as a carbon source reaching the highest selective index scores. The new oligosaccharides may constitute a good alternative to lactulose, and they could belong to a new generation of prebiotics to be used as a functional ingredient for improving the composition of gut microflora.

AB - Fermentation properties of oligosaccharides derived from lactulose (OsLu) and lactose (GOS) have been assessed in pH-controlled anaerobic batch cultures using lactulose and Vivinal-GOS as reference carbohydrates. Changes in gut bacterial populations and their metabolic activities were monitored over 24 h by fluorescent in situ hybridization (FISH) and by measurement of short-chain fatty acid (SCFA) production. Lactulose-derived oligosaccharides were selectively fermented by Bifidobacterium and lactic acid bacterial populations producing higher SCFA concentrations compared to GOS. The highest total SCFA production was from Vivinal-GOS > lactulose > OsLu > GOS. Longer incubation periods produced a selective fermentation of OsLu when they were used as a carbon source reaching the highest selective index scores. The new oligosaccharides may constitute a good alternative to lactulose, and they could belong to a new generation of prebiotics to be used as a functional ingredient for improving the composition of gut microflora.

KW - Fermentation

KW - Gut microbiota

KW - Lactulose

KW - Oligosaccharides

KW - Short-chain fatty acids

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DO - 10.1021/jf203622d

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SN - 0021-8561

VL - 60

SP - 2024

EP - 2032

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 8

ER -

In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota

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Keywords

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