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

• Autor(a) principal: Roupar, Dalila
• Data de Publicação: 2022
• Outros Autores: Coelho, Marta C., Gonçalves, Daniela Alexandra, Silva, Soraia P., Coelho, Elisabete, Silva, Sara, Coimbra, Manuel A., Pintado, Manuela, Teixeira, J. A., Nobre, Clarisse
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: https://hdl.handle.net/1822/76681
• topic: Aspergillus ibericus; Prebiotics; Glycosidic linkage analysis; neoFOS; Short-chain fatty acids; qPCR; Science & Technology

The 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., neokestose 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.