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Evaluation of microbial‐fructo‐oligosaccharides metabolism by human gut microbiota fermentation as compared to commercial inulin‐derived oligosaccharides

2022-04-01Artigo científico Acesso aberto
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dc.contributor.authorRoupar, Dalila
dc.contributor.authorCoelho, Marta C.
dc.contributor.authorGonçalves, Daniela A.
dc.contributor.authorSilva, Soraia P.
dc.contributor.authorCoelho, Elisabete
dc.contributor.authorSilva, Sara
dc.contributor.authorCoimbra, Manuel A.
dc.contributor.authorPintado, Manuela
dc.contributor.authorTeixeira, José A.
dc.contributor.authorNobre, Clarisse
dc.date.accessioned2022-05-02T17:39:04Z
dc.date.available2022-05-02T17:39:04Z
dc.date.issued2022-04-01
dc.description.abstractThe prebiotic potential of fructo‐oligosaccharides (microbial‐FOS) produced by a newly isolated Aspergillus ibericus, and purified by Saccharomyces cerevisiae YIL162 W, was evaluated. Their chemical structure and functionality were compared to a non‐microbial commercial FOS sample. Prebiotics were fermented in vitro by fecal microbiota of five healthy volunteers. Microbial‐FOS significantly stimulated the growth of Bifidobacterium probiotic strains, triggering a beneficial effect on gut microbiota composition. A higher amount of total short‐chain fatty acids (SCFA) was produced by microbial‐FOS fermentation as compared to commercial‐FOS, particularly propionate and butyrate. Inulin neoseries oligosaccharides, with a degree of polymerization (DP) up to 5 (e.g., ne-okestose and neonystose), were identified only in the microbial‐FOS mixture. More than 10% of the microbial‐oligosaccharides showed a DP higher than 5. Differences identified in the structures of the FOS samples may explain their different functionalities. Results indicate that microbial‐FOS exhibit promising potential as nutraceutical ingredients for positive gut microbiota modulation.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11070954pt_PT
dc.identifier.eid85128180868
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8997964
dc.identifier.pmid35407041
dc.identifier.urihttp://hdl.handle.net/10400.14/37404
dc.identifier.wos000780605400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAspergillus ibericuspt_PT
dc.subjectGlycosidic linkage analysispt_PT
dc.subjectNeoFOSpt_PT
dc.subjectPrebioticspt_PT
dc.subjectqPCRpt_PT
dc.subjectShort‐chain fatty acidspt_PT
dc.titleEvaluation of microbial‐fructo‐oligosaccharides metabolism by human gut microbiota fermentation as compared to commercial inulin‐derived oligosaccharidespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue7pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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