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In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems
Author(s) -
Oliveira Diana L.,
Costabile Adele,
Wilbey R. Andrew,
Grandison Alistair S.,
Duarte Luis C.,
Roseiro Luisa B.
Publication year - 2012
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.1043
Subject(s) - prebiotic , fermentation , food science , bifidobacterium , chemistry , bifidobacterium longum , inulin , escherichia coli , biochemistry , lactobacillus , biology , gene
The prebiotic effect of oligosaccharides recovered and purified from caprine whey, was evaluated by in vitro fermentation under anaerobic conditions using batch cultures at 37°C with human faeces. Effects on key gut bacterial groups were monitored over 24 h by fluorescence in situ hybridization (FISH), which was used to determine a quantitative prebiotic index score. Production of short‐chain fatty acids (SCFAs) as fermentation end products was analyzed by high‐performance liquid chromatography (HPLC). Growth of Bifidobacterium spp was significantly higher ( P ≥ 0.05) with the purified oligosaccharides compared to the negative control. Lactic and propionic acids were the main SCFAs produced. Antimicrobial activity of the oligosaccharides was also tested, revealing no inhibition though a decrease in Staphylococcus aureus and Escherichia coli growth. These findings indicate that naturally extracted oligosaccharides from caprine whey could be used as new and valuable source of prebiotics. © 2012 International Union of Biochemistry and Molecular Biology, Inc.