In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota

In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota

Three microwave-synthesized non-digestible oligosaccharides (polydextrose, polygalactose and polymannose) were fermented using an in vitro pH-controlled batch incubation inoculated with human fecal slurries, simulating the events in the distal colon. Microbial changes and short-chain fatty acids (SC...

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Main Authors: Haisong Wang, Pengfei Ren, Lai Mang, Nan Shen, Jinran Chen, Yiwen Zhang
Format: Article
Language:English
Published: Elsevier 2019-04-01
Series:Journal of Functional Foods
Subjects:
Oligosaccharides
In vitro fermentation
Gut microbiota
Short chain fatty acids
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619300921
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spelling doaj-edda598fc3754204a9d87dbce259c1da2021-04-30T07:15:53ZengElsevierJournal of Functional Foods1756-46462019-04-0155156166In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiotaHaisong Wang0Pengfei Ren1Lai Mang2Nan Shen3Jinran Chen4Yiwen Zhang5Department of Food Nutrition, School of Tea &amp; Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Anhui Provincial Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Corresponding author at: Department of Food Nutrition, School of Tea &amp; Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China.Department of Food Nutrition, School of Tea &amp; Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Anhui Provincial Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei 230036, Anhui, PR ChinaDepartment of Food Nutrition, School of Tea &amp; Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR ChinaDepartment of Food Nutrition, School of Tea &amp; Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR ChinaDepartment of Food Nutrition, School of Tea &amp; Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR ChinaDepartment of Food Nutrition, School of Tea &amp; Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR ChinaThree microwave-synthesized non-digestible oligosaccharides (polydextrose, polygalactose and polymannose) were fermented using an in vitro pH-controlled batch incubation inoculated with human fecal slurries, simulating the events in the distal colon. Microbial changes and short-chain fatty acids (SCFAs) were analyzed using 16S rRNA gene sequencing and gas chromatography, respectively. Polydextrose and polygalactose significantly (P < 0.05) stimulated the growth of Bifidobacterium suggesting prebiotic potential activities. Besides, polygalactose increased the abundance of the Lactobacillus, while polymannose remarkably (P < 0.05) stimulated the growth of Erysipelotrichaceae. Our results also revealed that the fermentation of polygalactose by gut microbiota produced the largest amount of SCFAs which was dominated by the acetate and propionate as compared to polydextrose and polymannose. In addition, more butyrate was produced from polydextrose. These results suggest that microwave-synthesized polydextrose, polygalactose, and polymannose are potential promising non-digestible oligosaccharides in modulating human gut microbiota.http://www.sciencedirect.com/science/article/pii/S1756464619300921OligosaccharidesIn vitro fermentationGut microbiotaShort chain fatty acids
collection DOAJ
language English
format Article
sources DOAJ
author Haisong Wang
Pengfei Ren
Lai Mang
Nan Shen
Jinran Chen
Yiwen Zhang
spellingShingle Haisong Wang
Pengfei Ren
Lai Mang
Nan Shen
Jinran Chen
Yiwen Zhang
In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota
Journal of Functional Foods
Oligosaccharides
In vitro fermentation
Gut microbiota
Short chain fatty acids
author_facet Haisong Wang
Pengfei Ren
Lai Mang
Nan Shen
Jinran Chen
Yiwen Zhang
author_sort Haisong Wang
title In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota
title_short In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota
title_full In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota
title_fullStr In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota
title_full_unstemmed In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota
title_sort in vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota
publisher Elsevier
series Journal of Functional Foods
issn 1756-4646
publishDate 2019-04-01
description Three microwave-synthesized non-digestible oligosaccharides (polydextrose, polygalactose and polymannose) were fermented using an in vitro pH-controlled batch incubation inoculated with human fecal slurries, simulating the events in the distal colon. Microbial changes and short-chain fatty acids (SCFAs) were analyzed using 16S rRNA gene sequencing and gas chromatography, respectively. Polydextrose and polygalactose significantly (P < 0.05) stimulated the growth of Bifidobacterium suggesting prebiotic potential activities. Besides, polygalactose increased the abundance of the Lactobacillus, while polymannose remarkably (P < 0.05) stimulated the growth of Erysipelotrichaceae. Our results also revealed that the fermentation of polygalactose by gut microbiota produced the largest amount of SCFAs which was dominated by the acetate and propionate as compared to polydextrose and polymannose. In addition, more butyrate was produced from polydextrose. These results suggest that microwave-synthesized polydextrose, polygalactose, and polymannose are potential promising non-digestible oligosaccharides in modulating human gut microbiota.
topic Oligosaccharides
In vitro fermentation
Gut microbiota
Short chain fatty acids
url http://www.sciencedirect.com/science/article/pii/S1756464619300921
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