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The prebiotic, oligofructose‐enriched inulin modulates the faecal metabolite profile: An in vitro analysis
Author(s) -
De Preter Vicky,
Falony Gwen,
Windey Karen,
Hamer Henrike M.,
De Vuyst Luc,
Verbeke Kristin
Publication year - 2010
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201000136
Subject(s) - prebiotic , inulin , fermentation , metabolite , food science , chemistry , biochemistry , in vitro
Scope: Health benefits of prebiotic administration have been judged mainly from the increased numbers of bifidobacteria and the enhanced production of short‐chain fatty acids in the colon. Only a few studies have focused on the capacity of prebiotics to decrease the proteolytic fermentation, which might contribute to health as well. Methods and results: The influence of the prebiotic oligofructose‐enriched inulin (OF‐IN) on the pattern of volatile organic compounds was characterized using an in vitro faecal model. Faecal slurries, obtained from healthy subjects, were anaerobically incubated at 37°C with and without different doses of OF‐IN (2.5, 5, 10, or 20 mg) and changes in the metabolite pattern and pH were evaluated. A total of 107 different volatile organic compounds were identified and classified according to their chemical classes. The concentration of esters and acids significantly increased with increasing doses of OF‐IN. Similar effects were observed for some aldehydes. To the contrary, OF‐IN dose‐dependently inhibited the formation of S‐compounds. Also, the generation of other protein fermentation metabolites such as phenolic compounds was inhibited in the presence of OF‐IN. Conclusion: Our results confirmed a clear dose‐dependent stimulation of saccharolytic fermentation. Importantly, a significant decrease in toxic protein fermentation metabolites such as sulphides attended these effects.