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In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus

2018Journal article Restricted access
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dc.contributor.authorNobre, C.
dc.contributor.authorSousa, S.C.
dc.contributor.authorSilva, S.P.
dc.contributor.authorPinheiro, A.C.
dc.contributor.authorCoelho, E.
dc.contributor.authorVicente, A.A.
dc.contributor.authorGomes, A.M.P.
dc.contributor.authorCoimbra, M.A.
dc.contributor.authorTeixeira, J.A.
dc.contributor.authorRodrigues, L.R.
dc.date.accessioned2018-10-23T17:46:09Z
dc.date.available2018-10-23T17:46:09Z
dc.date.issued2018
dc.description.abstractThe bifidogenic potential of fructo-oligosaccharides (FOS) produced by a newly isolated strain – Aspergillus ibericus was studied. Their activity was compared to FOS produced by Aureobasidium pullulans and to a nonmicrobial commercial FOS sample (Raftilose® P95). FOS fermentability by a number of probiotic bacteria and their hydrolytic resistance to the simulated harsh conditions of the digestive system was evaluated. Aspergillus ibericus FOS sample effectively promoted probiotic bacteria growth. Overall, microbial-derived FOS promoted greater cellular growth compared to the commercial sample. FOS fermentation was both substrate and strain specific. The FOS structural differences identified may explain their distinct assimilation by the probiotics. [Fru (2→6)Glc] (possibly blastose) and a reducing trisaccharide (possibly [Fru(β2→6)Glc(α1↔β2)Fru], neokestose) were only found in microbial-derived FOS samples, while Raftilose® P95 was richer in inulobiose/inulotriose. 1- Kestose and nystose were only slightly hydrolyzed in the presence of gastric and intestinal fluid. FOS synthesized by Aspergillus exhibited great potential as food ingredients with likely prebiotic features.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNobre, C., Sousa, S.C., Silva, S.P., Pinheiro, A.C., Coelho, E., Vicente, A.A., … Rodrigues, L.R. (2018). In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus. Journal of Functional Foods, 46, 278-287pt_PT
dc.identifier.doi10.1016/j.jff.2018.05.004pt_PT
dc.identifier.eid85046668670
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10400.14/25823
dc.identifier.wos000443630000031
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPOCI-01-0145-FEDER-006684
dc.relationNORTE-01-0145-FEDER-000004
dc.relationFunctional compounds from microalgal stress modulation: from production to gut microbiota modification
dc.relationPOCI-01-0247-FEDER-010887
dc.relationOptimized nanosystems for bioactive compounds delivery: digestion, release and absorption behaviour
dc.relation01/SAICT/2016
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.subjectFructo-oligosaccharidespt_PT
dc.subjectAspergilluspt_PT
dc.subjectPrebioticspt_PT
dc.subjectProbioticspt_PT
dc.subjectGlycosidic linkage analysispt_PT
dc.subjectNeoFOSpt_PT
dc.titleIn vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericuspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleFunctional compounds from microalgal stress modulation: from production to gut microbiota modification
oaire.awardTitleOptimized nanosystems for bioactive compounds delivery: digestion, release and absorption behaviour
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
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oaire.citation.endPage287
oaire.citation.startPage278
oaire.citation.titleJournal of Functional Foodspt_PT
oaire.citation.volume46
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oaire.fundingStream6817 - DCRRNI ID
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rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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