Food Science and Nutrition Department. Faculty of Veterinary Sciences. Regional Campus of International Excellence "Campus Mare Nostrum". Universidad de Murcia. Food Technology Research Institute (FTRI). Agricultural Research Center (ARC).
Departamento de Tecnología de Alimentos, Nutrición y Bromatología. Área de Conocimiento de Nutrición y Bromatología. Campus Universitario de Espinardo. Universidad de Murcia.
Nutr Hosp. 2023 Aug 28;40(4):701-710. doi: 10.20960/nh.04366.
Objective: human lactoferrin (Lf) and human milk oligosaccharides possess a wide range of functions. So, the present study focusses on the role of Lf and/or galactooligosaccharides (GOS) in the modulation of gut microbiota composition. Methods: recombinant human lactoferrin (rhLf) was added to the first infant formula (0.10, 0.15, 0.20 %) alone or in combination with GOS (1 %) in vessels of a small-scale batch culture fermentation model. Short-chain fatty acids (SCFAs), microbial population groups, and pH were monitored through fermentation for 24 hours. Results: insignificant changes were observed in pH values and acetic acid accumulated during fermentation. Propionic acid content has been insignificantly increased while butyric acid has been insignificantly decreased. Moreover, increments in all bacterial groups except for Bacteroides were observed through the fermentation process. Lactobacillus and Bifidobacterium showed an increase in relation to initial time over the fermentation process, demonstrating the prebiotic effect of lactoferrin and GOS. After 24 hours of fermentation, all tested ingredients showed significant similarities in Enterococcus for controls except for 0.20 % rhLf + 1 % GOS, which provoked a diminution of Enterococci growth. Conclusion: despite the importance of the batch culture fermentation technique in uncovering the prebiotic activity of food ingredients, it is not useful for detecting the prebiotic nature of Lf due to its nature as a protein. Thus, Lf maybe shows its prebiotic activity on the gut microbiota through other mechanisms.
人乳铁蛋白（Lf）和人乳寡糖具有广泛的功能。因此，本研究侧重于 Lf 和/或半乳糖寡糖（GOS）在调节肠道微生物群落组成中的作用。方法：在小型批量培养发酵模型的容器中，单独或与 GOS（1%）组合添加重组人乳铁蛋白（rhLf）至第一婴儿配方奶粉（0.10、0.15、0.20%）。通过发酵监测 24 小时内短链脂肪酸（SCFAs）、微生物种群和 pH 值。结果：发酵过程中 pH 值和累积的乙酸无明显变化。丙酸含量略有增加，而丁酸含量略有减少。此外，除拟杆菌外，所有细菌群在发酵过程中均观察到增加。发酵过程中，乳酸菌和双歧杆菌的数量相对于初始时间增加，表明乳铁蛋白和 GOS 具有益生元作用。发酵 24 小时后，除 0.20%rhLf+1%GOS 外，所有测试成分的肠球菌均显示出与对照相似的显著相似性，这导致肠球菌生长减少。结论：尽管批量培养发酵技术在揭示食品成分的益生元活性方面非常重要，但由于其作为蛋白质的性质，对于检测 Lf 的益生元性质并不有用。因此，Lf 可能通过其他机制对肠道微生物群发挥其益生元活性。
