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In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
Author(s) -
Gu Fangjie,
Borewicz Klaudyna,
Richter Bernadette,
der Zaal Pieter H.,
Smidt Hauke,
Buwalda Pieter L.,
Schols Henk A.
Publication year - 2018
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.201800232
Subject(s) - prebiotic , fermentation , food science , polysaccharide , butyric acid , chemistry , succinic acid , bifidobacterium , biochemistry , lactic acid , lactobacillus , glycosidic bond , acetic acid , short chain fatty acid , enzyme , bacteria , biology , butyrate , genetics
Scope This study characterize intestinal fermentation of isomalto/malto‐polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition. Methods and results IMMP‐94 (94% α‐(1→6) glycosidic linkages), IMMP‐96, IMMP‐27, and IMMP‐dig27 (IMMP‐27 after removal of digestible starch segments) are fermented batchwise in vitro using human fecal inoculum. Fermentation digesta samples are taken for analysis in time up till 48 h. The fermentation of α‐(1→6) glycosidic linkages in IMMP‐94, IMMP‐96, and IMMP‐dig27 starts after 12 h and finishes within 48 h. IMMP‐27 fermentation starts directly after inoculation utilizing α‐(1→4) linked glucosyl residues; however, the utilization of α‐(1→6) linked glucoses is delayed and start only after the depletion of α‐(1→4) linked glucose moieties. SCFAs are produced in high amounts with acetic acid and succinic acid being the major products next to propionic acid and butyric acid. The polysaccharide fraction is degraded into isomalto‐oligosaccharides (IMOs) mainly by extracellular enzymes. The smaller IMOs are further degraded by cell‐associated enzymes. Overall microbial diversity and the relative abundance of Bifidobacterium and Lactobacillus , significantly increase during the fermentation of IMMPs. Conclusion IMMP containing segments of α‐(1→6) linked glucose units are slowly fermentable fibers with prebiotic potential.