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Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation

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dc.contributor.authorGómez, Belén
dc.contributor.authorGullón, Beatriz
dc.contributor.authorYáñez, Remedios
dc.contributor.authorSchols, Henk
dc.contributor.authorAlonso, José L.
dc.date.accessioned2017-10-13T16:38:26Z
dc.date.available2017-10-13T16:38:26Z
dc.date.issued2016
dc.description.abstractSugar beet pulp (SBP) and lemon peel wastes (LPW) were used to obtain two mixtures of pectic oligosaccharides (denoted as SBPOS and LPOS, respectively). Oligogalacturonides in LPOS showed a larger molecular weight, higher degree of methylation and lower degree of acetylation than the ones in SBPOS. The suitability of pectic oligosaccharides, pectins from SBP and LPW and commercial FOS for causing prebiotic effects were compared by in vitro fermentation and fluorescence in situ hybridization using human faecal inocula and eight different probes. The joint populations of bifidobacteria and lactobacilli increased from 19% up to 29%, 34% and 32% in cultures with LPOS, SBPOS and FOS, respectively. Faecalibacterium and Roseburia also increased their counts with all the substrates (especially with LPOS). The highest concentrations of organic acids were observed in media containing oligosaccharides. This work confirms that pectic oligosaccharides present better prebiotic properties than pectins, and similar or better than FOS.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGOMEZ, Belén; GULLON, Beatriz; YANEZ, Remedios; SCHOLS, Henk; ALONSO, José L. - Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation. Journal of Functional Foods. ISSN 1756-4646. Vol. 20 (2016), p. 108-121pt_PT
dc.identifier.doi10.1016/j.jff.2015.10.029pt_PT
dc.identifier.eid84953408136
dc.identifier.urihttp://hdl.handle.net/10400.14/23079
dc.identifier.wos000375634900011
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectSugar beet pulppt_PT
dc.subjectLemon peel wastespt_PT
dc.subjectPrebioticspt_PT
dc.subjectPectic oligosaccharidespt_PT
dc.subjectPectinspt_PT
dc.subjectFishpt_PT
dc.titlePrebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage121
oaire.citation.startPage108
oaire.citation.titleJournal of Functional Foodspt_PT
oaire.citation.volume20
person.familyNameGómez
person.familyNameGullón Estévez
person.familyNameYáñez Díaz
person.givenNameBelén
person.givenNameBeatriz
person.givenNameRemedios
person.identifier.ciencia-idED13-E1EA-EC0F
person.identifier.orcid0000-0003-4073-831X
person.identifier.orcid0000-0002-2529-1348
person.identifier.orcid0000-0003-4542-6219
person.identifier.ridD-6267-2018
person.identifier.scopus-author-id8222517000
person.identifier.scopus-author-id6503889474
person.identifier.scopus-author-id7006928348
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication197dfaf8-831a-48f8-925e-dfcb9fae782f
relation.isAuthorOfPublication1ab90ef8-ff40-4884-8910-26867a3c16fb
relation.isAuthorOfPublication686f0077-8d97-4bab-aade-59e483233bcf
relation.isAuthorOfPublication.latestForDiscovery1ab90ef8-ff40-4884-8910-26867a3c16fb

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