In vitro assessment of prebiotic properties of xylooligosaccharides produced by Bacillus subtilis 3610

Abstract

Xylooligosaccharides (XOS) are emergent prebiotics exhibiting high potential as food ingredients. In this work, in vitro studies were performed using human fecal inocula from two healthy donors (D 1 and D2) to evaluate the prebiotic effect of commercial lactulose and XOS produced in a single-step by recombinant Bacillus subtilis 3610. The fermentation of lactulose led to the highest production of lactate (D1: 33.7 ± 0.5 mM; D2:19.7 ± 0.3 mM) and acetate (D1: 77.5 ± 0.6 mM; D2: 81.0 ± 0.7 mM), while XOS led to the highest production of butyrate (D1: 9.0 ± 0.6 mM; D2: 10.5 ± 0.8 mM) and CO 2 (D1: 8.92 ± 0.02 mM; D2: 11.4 ± 0.3 mM). Microbiota analysis showed a significant decrease in the relative abundance of Proteobacteria for both substrates and an increase in Bifidobacterium and Lactobacillus for lactulose, and Bacteroides for XOS.

In vitro fermentation of raffinose to unravel its potential as prebiotic ingredient

“…The negative (blank) and the positive (lactulose) controls reported previously by the same authors (Amorim et al, 2020) were used in this study for comparison purposes. Paired and unpaired t-tests were performed when required.…”

“…Fermentation experiments were performed using an in vitro static batch culture model, as described by Amorim et al (2020). Briefly, the fermentations were run in anaerobic conditions at 37°C for 48 h. The growth medium at pH 7.0 was composed of:…”

“…The substrate consumption and the production of lactate and SCFAs were analyzed by high performance chromatography (HPLC) according to Amorim et al (2020). The headspace samples were evaluated by gas chromatography (GC) as described by Arantes, Alves, Alfons, Alves, and Sousa (2017).…”

Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction

“…The samples were collected on site, diluted 1/ 10 (w/w) in anaerobic (100% N 2 ) phosphate-buffered saline solution (PBS, 0.1 M, pH 7.0). Static batch culture fermentations and samples analysis were performed as descrived in Amorim et al (2020a;2020b). The nucleotide sequences were deposited in the European Nucleotide Archive (ENA) under the BioProject accession number PRJEB37799.…”

“…According to the updated definition by The International Scientific Association for Probiotics and Prebiotics (ISAPP), a prebiotic is "a substrate that is selectively utilized by host microorganisms conferring a health benefit" (Gibson et al, 2017). In addition, these compounds can be fermented by intestinal bacteria leading to the production of short-chain fatty acids (SCFA) and gases that beneficially modulate the gut environment (Amorim et al, 2020a(Amorim et al, , 2020b.…”