A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides

被引：488

作者：

Rycroft, CE ^{[1
]}

Jones, MR ^{[1
]}

Gibson, GR ^{[1
]}

Rastall, RA ^{[1
]}

机构：

[1] Univ Reading, Sch Food Biosci, Food Microbial Sci Unit, Reading RG6 6AP, Berks, England

来源：

JOURNAL OF APPLIED MICROBIOLOGY | 2001年 / 91卷 / 05期

关键词：

D O I：

10.1046/j.1365-2672.2001.01446.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：878 / 887

页数：10

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