Assessment of the bifidogenic effect of substituted xylo-oligosaccharides obtained from corn straw

Ho , Ai Ling and Patrícia Moniz, and Luís C. Duarte , and Sofia Kolida , and Robert A. Rastall , and Helena Pereira , and Florbela Carvalheiro , (2016) Assessment of the bifidogenic effect of substituted xylo-oligosaccharides obtained from corn straw. Carbohydrate Polymers, 136 . pp. 466-473. ISSN 0144-8617

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Official URL: http://dx.doi.org/10.1016/j.carbpol.2015.09.046

Abstract

This work evaluates the bifidogenic potential of substituted xylo-oligosaccharides (XOS) obtained from a lignocellulosic feedstock (corn straw). Autohydrolysis was used to selectively hydrolyse the xylan-rich hemicellulosic fraction and the soluble oligosaccharides were purified by gel filtration chromatography. Selected oligosaccharides fractions within the target ranges of polymerization degree (4–6 and 9–21, samples S1 and S2, respectively) were characterized and their bifidogenic potential was investigated by in vitro fermentations using human fecal inocula. Bacterial growth was assessed by fluorescent in situ hybridization (FISH). XOS consumption and short-chain fatty acids (SCFA) production were evaluated and compared with commercial oligosaccharides. Under the tested conditions, all the substrates were utilized by the microbiota, and fermentation resulted in increased bifidobacteria populations. Samples S1 and S2 increased bifidobacteria populations and the production profile of SCFA was similar for XOS samples and commercial oligosaccharides although XOS samples displayed the highest concentration of SCFA on longer fermentation times.

Item Type:Article
Uncontrolled Keywords:Agricultural residues, Hemicelluloses, In vitro fermentation, Oligosaccharides consumption, Purification, SCFA production
Subjects:T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:FACULTY > Faculty of Food Science and Nutrition
ID Code:13757
Deposited By:IR Admin
Deposited On:09 Aug 2016 12:59
Last Modified:09 Aug 2016 12:59

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