TY - JOUR
T1 - Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp
T2 - a comparative evaluation
AU - Gómez, Belén
AU - Gullón, Beatriz
AU - Yáñez, Remedios
AU - Schols, Henk
AU - Alonso, José L.
N1 - Funding Information:
Authors are grateful to Xunta de Galicia (Project ref. GRC2014/018 and “INBIOMED” Project) for the financial support of this work. Both projects were partially funded by the FEDER Program of the European Union (“Unha maneira de facer Europa”). Belén Gómez thanks the Spanish Ministry of Education, Culture and Sports for her FPU research grant (ref. AP2010-2734 ), as well as the University of Vigo for a stay grant in Wageningen University. The authors also wish to thank Connie Remoroza for her assistance during the stay.
Publisher Copyright:
© 2015 Elsevier Ltd.
Copyright:
Copyright 2016 Elsevier B.V., All rights reserved.
PY - 2016/1/1
Y1 - 2016/1/1
N2 - Sugar beet pulp (SBP) and lemon peel wastes (LPW) were used to obtain two mixtures of pectic oligosaccharides (denoted as SBPOS and LPOS, respectively). Oligogalacturonides in LPOS showed a larger molecular weight, higher degree of methylation and lower degree of acetylation than the ones in SBPOS. The suitability of pectic oligosaccharides, pectins from SBP and LPW and commercial FOS for causing prebiotic effects were compared by in vitro fermentation and fluorescence in situ hybridization using human faecal inocula and eight different probes. The joint populations of bifidobacteria and lactobacilli increased from 19% up to 29%, 34% and 32% in cultures with LPOS, SBPOS and FOS, respectively. Faecalibacterium and Roseburia also increased their counts with all the substrates (especially with LPOS). The highest concentrations of organic acids were observed in media containing oligosaccharides. This work confirms that pectic oligosaccharides present better prebiotic properties than pectins, and similar or better than FOS.
AB - Sugar beet pulp (SBP) and lemon peel wastes (LPW) were used to obtain two mixtures of pectic oligosaccharides (denoted as SBPOS and LPOS, respectively). Oligogalacturonides in LPOS showed a larger molecular weight, higher degree of methylation and lower degree of acetylation than the ones in SBPOS. The suitability of pectic oligosaccharides, pectins from SBP and LPW and commercial FOS for causing prebiotic effects were compared by in vitro fermentation and fluorescence in situ hybridization using human faecal inocula and eight different probes. The joint populations of bifidobacteria and lactobacilli increased from 19% up to 29%, 34% and 32% in cultures with LPOS, SBPOS and FOS, respectively. Faecalibacterium and Roseburia also increased their counts with all the substrates (especially with LPOS). The highest concentrations of organic acids were observed in media containing oligosaccharides. This work confirms that pectic oligosaccharides present better prebiotic properties than pectins, and similar or better than FOS.
KW - FISH
KW - Lemon peel wastes
KW - Pectic oligosaccharides
KW - Pectins
KW - Prebiotics
KW - Sugar beet pulp
UR - http://www.scopus.com/inward/record.url?scp=84953408136&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2015.10.029
DO - 10.1016/j.jff.2015.10.029
M3 - Article
AN - SCOPUS:84953408136
SN - 1756-4646
VL - 20
SP - 108
EP - 121
JO - Journal of Functional Foods
JF - Journal of Functional Foods
ER -