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Fermentation properties of gentio-oligosaccharides
C E Rycroft1, M R Jones, G R Gibson
1Food Microbial Sciences Unit, School of Food Biosciences, The University of Reading, UK.
Letters in Applied Microbiology
|March 27, 2001
Summary
Gentio-oligosaccharides (GOS) promote beneficial gut bacteria like bifidobacteria and lactobacilli. While not as selective as fructo-oligosaccharides (FOS), GOS fermentation results in lower gas production, an often undesirable side effect of prebiotics.
Area of Science:
- Microbiology
- Gastroenterology
- Nutritional Science
Background:
- Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon.
- Fructo-oligosaccharides (FOS) are well-established prebiotics, but their fermentation can lead to gas production.
- Gentio-oligosaccharides (GOS) are emerging oligosaccharides with potential prebiotic properties.
Purpose of the Study:
- To compare the in vitro fermentation properties of gentio-oligosaccharides (GOS) with fructo-oligosaccharides (FOS) and maltodextrin.
- To assess the impact of GOS on specific gut bacterial populations and fermentation byproducts.
Main Methods:
- Mixed human faecal culture was used for 24-hour batch fermentations.
- Fluorescent in situ hybridization (FISH) quantified changes in key bacterial groups (bifidobacteria, lactobacilli, clostridia, bacteroides, streptococci, E. coli).
- Gas and short-chain fatty acid (SCFA) production were measured.
Main Results:
- GOS significantly increased bifidobacteria, lactobacilli, and total bacterial numbers.
- FOS demonstrated higher selectivity, primarily stimulating probiotic bacteria.
- GOS and maltodextrin yielded the highest SCFA levels, while GOS resulted in the lowest gas production compared to FOS.
Conclusions:
- GOS exhibits significant bifidogenic activity in vitro.
- GOS fermentation is less selective than FOS but produces less gas, a desirable outcome.
- This study provides novel data on GOS fermentation using molecular methods, enhancing understanding of oligosaccharide selectivity by gut microflora.