In Vitro Fermentability of Soybean Oligosaccharides from Wastewater of Tofu Production

Abstract

Soybean oligosaccharides (SBOS) isolated from wastewater of tofu production were studied in terms of their structural characteristics and in vitro fermentation by human fecal inocula. Three sub-fractions named Z1 (14%), Z2 (13%), and Z3 (17%) were obtained by Sephadex G-15 column separation. Z1 contained mainly stachyose; Z2 and Z3 contained stachyose, raffinose, and sucrose with different relative percentages. The in vitro batch fermentation model of human intestinal bacteria including 0, 12, 24, and 48 h was used to investigate the fermentation characteristics of SBOS. According to the results, during the fermentation process, the molecular weight of oligosaccharides decreased significantly with increasing fermentation time, indicating that oligosaccharides could be utilized and degraded by the colonic microbiota. Furthermore, SBOS could significantly promote the production of short-chain fatty acids (SCFAs), especially acetic, propionic, and butyric acids. SBOS increased the abundance of Firmicutes, while that of Proteobacteria was decreased. Additionally, SBOS could promote the proliferation of Dialister, Bacteroides, and Akkermansia at the genus level. Therefore, SBOS can be potentially used as prebiotic promoting gut health.

Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickens

“…However, in monogastric animals, the glucose produced by digestion can be mainly decomposed into acetic acid, propionic acid and butyric acid by bacteria, and the addition of prebiotics is beneficial to this reaction process. After in vitro fermentation, soybean oligosaccharides were found to significantly promote the production of acetic acid, propionic acid and butyric acid ( Wang et al, 2022 ). Zhao et al (2021) found that stachyose can regulate the intestinal flora of animals, improve β diversity, and increase the concentration of acetic acid and butyric acid.…”

The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway

“…According to the method of AI, which has been modified, normal mouse feces were collected in a sterile stool collection box and immediately transferred to an anaerobic operating box with sterile phosphate buffer (PBS, 0.1 mol/L) [14]. Mouse feces were prepared with PBS buffer at 1:10 (w/v) ratio.…”

The Identification of a Strain for the Biological Purification of Soy Molasses to Produce Functional Soy Oligosaccharides and Optimize Purification Conditions

“…However, as research into the functions of different oligosaccharides progressed, scientists discovered that although the human body could not directly utilize FSO, such as raffinose and stachyose, they were utilized by beneficial bacteria in the intestine, such as Bifidobacterium and Lactobacillus, promoting their growth and producing short-chain fatty acids that provide various health benefits. These benefits included lowering the pH in the intestines, regulating blood lipid and blood sugar levels, enhancing immune function, and preventing diseases and aging [24][25][26][27]. Currently, FSO are widely used as a novel kind of prebiotic in the production of beverages, ice cream, and bread, as well as in pharmaceuticals, cosmetics, and animal feed [28].…”