Digestion, excretion, and energy value of fructooligosaccharides in healthy humans

Molis, C; Flourié, Bernard; Ouarné, Françoise; Gailing, Marie Frédérique; Lartigue, S; Guibert, A.; Bornet, Francis; Galmiche, Jean Paul

doi:10.1093/ajcn/64.3.324

Cited by 198 publications

(113 citation statements)

References 16 publications

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“…Possible health benefits achieved through stimulation of the growth and metabolism of bifidobacteria by dietary oligofructose or fructans have been proposed (11,23,27,33,39,48). In this study, it was shown that two-thirds of EPS-producing strains form fructan.…”

Section: Discussionmentioning

confidence: 76%

In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

Tieking

Korakli

Ehrmann

et al. 2003

Appl Environ Microbiol

202

131

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EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. In this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the production of exopolysaccharides (EPS) from sucrose. Fifteen strains produced fructan, and four strains produced glucan. It was remarkable that formation of glucan and fructan was most frequently found in intestinal isolates and strains of the species Lactobacillus reuteri, Lactobacillus pontis, and Lactobacillus frumenti from type II sourdoughs. By the use of PCR primers derived from conserved amino acid sequences of bacterial levansucrase genes, it was shown that 6 of the 15 fructan-producing lactobacilli and none of 20 glucan producers or EPS-negative strains carried a levansucrase gene. In sourdough fermentations, it was determined whether those strains producing EPS in MRS medium modified as described by Stolz et al. (37) and containing 100 g of sucrose liter؊1 as the sole source of carbon also produce the same EPS from sucrose during sourdough fermentation in the presence of 12% sucrose. For all six EPS-producing strains evaluated in sourdough fermentations, in situ production of EPS at levels ranging from 0.5 to 2 g/kg of flour was demonstrated. Production of EPS from sucrose is a metabolic activity that is widespread among sourdough lactic acid bacteria. Thus, the use of these organisms in bread production may allow the replacement of additives.Sourdough has traditionally been used as a leavening agent in bread production. Sourdough fermentations, as well as baking agents based on sourdoughs, have retained their importance in contemporary baking technology because of the improved aroma, texture, and shelf life of sourdough breads (7,35,40). The production of a wide variety of traditionally prepared baked goods continues to rely exclusively on the use of sourdough as a leavening agent. In most industrial applications, sourdough or dried sourdough preparations are added to bread doughs which also contain baker's yeast as a leavening agent (13,14,45). Knowledge of the metabolic activities and corresponding genes of sourdough lactic acid bacteria that are responsible for their positive influence on bread quality is a prerequisite for the deliberate choice of starter cultures for specific applications. The predominant microorganisms isolated from traditional sourdoughs (type I doughs) sustained by continuous propagation are yeasts and lactic acid bacteria, mainly Lactobacillus sanfranciscensis and Lactobacillus pontis. In industrial sourdoughs prepared by using elevated temperatures and/or longer fermentation times (type II sourdough), as well as in cereal fermentations in tropical climates, thermophilic, acid-tolerant lactobacilli, such as L. pontis, Lactobacillus panis, Lactobacillus reuteri, Lactobacillus amylovorus, and Lactobacillus frumenti, are predominant (1,31,45). The microbiotae of type II sourdoughs ar...

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Section: Discussionmentioning

confidence: 76%

In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

Tieking

Korakli

Ehrmann

et al. 2003

Appl Environ Microbiol

202

131

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“…Fulfilment of this criterion has also been demonstrated in man through the study of ileostomy subjects, where 87 % of dietary IN was recovered in the ileum (18) , thus establishing the survival of IN through the upper gastrointestinal tract. The non-digestibility of b2-1 fructans in the small intestine has also been demonstrated in healthy volunteers (19) . (2) Fermented by the intestinal microbiota.…”

mentioning

confidence: 96%

Prebiotics, immune function, infection and inflammation: a review of the evidence

2008

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b2-1 Fructans are carbohydrate molecules with prebiotic properties. Through resistance to digestion in the upper gastrointestinal tract, they reach the colon intact, where they selectively stimulate the growth and/or activity of beneficial members of the gut microbiota. Through this modification of the intestinal microbiota, and by additional mechanisms, b2-1 fructans may have beneficial effects upon immune function, ability to combat infection, and inflammatory processes and conditions. In this paper, we have collated, summarised and evaluated studies investigating these areas. Twenty-one studies in laboratory animals suggest that some aspects of innate and adaptive immunity of the gut and the systemic immune systems are modified by b2-1 fructans. In man, two studies in children and nine studies in adults indicate that the adaptive immune system may be modified by b2-1 fructans. Thirteen studies in animal models of intestinal infections conclude a beneficial effect of b2-1 fructans. Ten trials involving infants and children have mostly reported benefits on infectious outcomes; in fifteen adult trials, little effect was generally seen, although in specific situations, certain b2-1 fructans may be beneficial. Ten studies in animal models show benefit of b2-1 fructans with regard to intestinal inflammation. Human studies report some benefits regarding inflammatory bowel disease (four positive studies) and atopic dermatitis (one positive study), but findings in irritable bowel syndrome are inconsistent. Therefore, overall the results indicate that b2-1 fructans are able to modulate some aspects of immune function, to improve the host's ability to respond successfully to certain intestinal infections, and to modify some inflammatory conditions. b2-1 Fructans: Inulin: Oligofructose: Fructo-oligosaccharides: Cytokines Prebiotics have been defined as 'non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth, and/or activity, of one or a limited number of beneficial bacteria in the colon and thus improve host health' (1) . Research on the potential health benefits of prebiotics has occurred over the last 15 years or so, with a recent interest in the effects on the immune system, the host's ability to fight infection, and inflammatory processes and conditions. These effects have been reviewed several times (2 -7) but to our knowledge there are no reviews that bring together all of the available studies in all of the these areas. Thus, the aim of the present article is to describe the structure and dietary sources of prebiotics, and to summarise and evaluate studies investigating the influence of prebiotics on immunity, host defence, and inflammatory processes and conditions.Structure of prebiotics b2-1 Fructans, which include inulin (IN) and fructo-oligosaccharides (FOS), fulfil the criteria for prebiotics (8) . Other carbohydrates including galacto-oligosaccharides (GOS), gluco-oligosaccharides, isomalto-oligosaccharides, lactulose, mannanoligosaccharides (MOS), nigero-oli...

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“…5,11,12) These functions are mainly due to the indigestibility 13) and selective fermentability of FOSs in the gastrointestinal system. 14) Studies have recently focused more on the immunomodulating effect of oligosaccharides. 15,16) Nakamura et al .…”

mentioning

confidence: 99%

Effects of 1-Kestose and Nystose on the Intestinal Microorganisms and Immune System in Mice

登¹,

和香子²,

秀子³

et al. 2006

J. Appl. Glycosci.

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Fructooligosaccharides (FOSs) are short and medium chains of fructose in which two to nine fructosyl units are bound by β 2,1 glycosidic linkages and a glucose molecule is present at the end of the chain joined by an α 1,2 glycosidic bond. Fructooligosaccharides occur in various plants such as onions, asparagus, artichokes and garlic. 1)Short chain FOSs (sc FOSs), such as 1 kestose, nystose and 1F β fructofuranosylnystose can also be enzymatically synthesized from sucrose. 2,3) Fructooligosaccharides are prebiotics that have been studied in detail and they are widely used as a food ingredient. 4 6) A commercially available FOS product comprises a mixture of sc FOSs.4) The primary physiological function of FOSs is the preferential stimulation of colonic Bifidobacteria. The effect has been confirmed in experimental animal models and in humans.7 10) Other physiological functions of FOSs include the improvement of calcium bioavailability, the modulation of lipid metabolism and the inhibition of potential pathogen metabolism. 5,11,12) These functions are mainly due to the indigestibility 13) and selective fermentability of FOSs in the gastrointestinal system. 14)Studies have recently focused more on the immunomodulating effect of oligosaccharides.15,16) Nakamura et al . 17) reported that FOSs enhance the IgA response in the intestine of infant mice and Hosono et al . 18) also showed that the amounts of fecal IgA and of IgA secretion by Peyer s Patch cells are increased in FOS treated mice. Furthermore, Nicole et al . 19) and Pierre et al . 20) demonstrated that dietary FOSs influence gut associated lymphoid tissue.Although beneficial colonic bacteria proliferation and short chain fatty acid production in the gut are thought to be involved in the action mechanism of FOSs on the immune system, details have not been fully established. Furthermore, whether the prebiotic and immunomodulating activities differ among FOSs in vivo and in vitro remains obscure.We investigated the effects of 1 kestose and nystose, which are major components of a dietary FOS product, on intestinal microorganisms and on the splenocyte response to mitogenic stimulation in mice. MATERIALS AND METHODS Animals.Female 6 week old BALB c mice obtained from Charles River Japan (Yokohama, Japan) were maintained at 22 24 C and around 50% relative humidity under a 12 h light dark cycle. A commercial diet (CE 2, Clea Japan, Tokyo, Japan) and water were available ad libitum. The mice were separated by body weight into three experimental groups consisting of five animals. The experimental protocol was approved by the Animal Experiment Committee of Rakuno Gakuen University and the animals were managed in accordance with the Guide for the Care and Use of Laboratory Animals of the same institution. Bacterial strains. Lactobacillus reuteri JCM 1081, Lactobacillus murinus JCM 1717 T and Lactobacillus intestinalis JCM 7548T purchased from the Japan Collection of Microorganisms were cultured at 37 C in MRS medium for DNA extraction.Preparation and administration o...

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Digestion, excretion, and energy value of fructooligosaccharides in healthy humans

Cited by 198 publications

References 16 publications

In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

Prebiotics, immune function, infection and inflammation: a review of the evidence

Effects of 1-Kestose and Nystose on the Intestinal Microorganisms and Immune System in Mice

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