Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Korea.
Department of Food Science and Biotechnology, Dongguk University, Goyang 10326, Korea.
Molecules. 2020 Nov 9;25(21):5201. doi: 10.3390/molecules25215201.
This study measured the proliferative activity of malto-oligosaccharide (MOS) as a prebiotic against Bifidobacteria, resistance to digestion in vitro, and changes during in vitro fermentation by human fecal microorganisms. It consisted of 21.74%, 18.84%, and 11.76% of maltotriose, maltotetraose, and maltopentaose produced by amylase (HATT), respectively. When 1% of MOS was added to a modified PYF medium as the carbon source, proliferation of was increased significantly. During the in vitro digestion test, MOS was partially degraded by intestinal enzymes. Fermentation characteristics by human fecal microorganisms were evaluated by adding 1% galacto-oligosaccharide (GOS), as well as 1% and 2% MOS as carbon sources to the basal medium, respectively. In comparison with the addition of 1% of MOS and GOS, the total short chain fatty acid (SCFA) content increased over time when 2% of MOS was added. The species diversity and richness of intestinal microbiota increased significantly with 2% MOS compared to those with 1% GOS. In addition, the 2% addition of MOS reduced intestinal pathobiont microorganisms and increased commensal microorganisms including genus. Collectively, MOS produced by amylase increased the SCFA production and enhanced the growth of beneficial bacteria during in vitro fermentation by human fecal microbiota.
本研究测定了麦芽低聚糖（MOS）作为一种益生元对双歧杆菌的增殖活性、体外消化抗性以及在人体粪便微生物体外发酵过程中的变化。它由淀粉酶（HATT）产生的麦芽三糖、麦芽四糖和麦芽五糖分别占 21.74%、18.84%和 11.76%。当 1%的 MOS 作为碳源添加到改良的 PYF 培养基中时，的增殖显著增加。在体外消化试验中，MOS 被肠道酶部分降解。通过向基础培养基中分别添加 1%半乳糖低聚糖（GOS）以及 1%和 2%的 MOS 作为碳源，评估了人体粪便微生物的发酵特性。与添加 1%的 MOS 和 GOS 相比，当添加 2%的 MOS 时，短链脂肪酸（SCFA）的总含量随时间增加。与添加 1%的 GOS 相比，添加 2%的 MOS 可显著增加肠道微生物的物种多样性和丰富度。此外，与添加 1%的 GOS 相比，添加 2%的 MOS 可减少肠道病原菌微生物并增加包括双歧杆菌属在内的共生微生物。综上所述，淀粉酶产生的 MOS 增加了 SCFA 的产生，并增强了人体粪便微生物体外发酵过程中有益细菌的生长。
