Roupar Dalila, Coelho Marta C, Gonçalves Daniela A, Silva Soraia P, Coelho Elisabete, Silva Sara, Coimbra Manuel A, Pintado Manuela, Teixeira José A, Nobre Clarisse
CEB-Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal.
LABBELS-Associate Laboratory, 4710-057 Braga, Portugal.
Foods. 2022 Mar 25;11(7):954. doi: 10.3390/foods11070954.
The prebiotic potential of fructo-oligosaccharides (microbial-FOS) produced by a newly isolated , and purified by 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 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.
对新分离的YIL162 W产生并纯化的低聚果糖（微生物源低聚果糖）的益生元潜力进行了评估。将它们的化学结构和功能与非微生物商业低聚果糖样品进行了比较。益生元由五名健康志愿者的粪便微生物群在体外进行发酵。微生物源低聚果糖显著刺激了益生菌菌株的生长，对肠道微生物群组成产生了有益影响。与商业低聚果糖相比，微生物源低聚果糖发酵产生的总短链脂肪酸（SCFA）含量更高，尤其是丙酸和丁酸。仅在微生物源低聚果糖混合物中鉴定出聚合度（DP）高达5的菊粉新系列低聚糖（例如新蔗果三糖和新龙胆二糖）。超过10%的微生物低聚糖的DP高于5。低聚果糖样品结构上的差异可能解释了它们不同的功能。结果表明，微生物源低聚果糖作为用于积极调节肠道微生物群的营养保健品成分具有广阔的潜力。
