Rapeseed polysaccharides as prebiotics on growth and acidifying activity of probiotics in vitro

Wang, Xiao; Huang, Meiying; Yang, Fan; Sun, Hanju; Zhou, Xianxuan; Guo, Ying; Wang, Xiaoli; Zhang, Manli

doi:10.1016/j.carbpol.2015.02.040

Cited by 103 publications

(59 citation statements)

References 28 publications

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“…According to the prebiotic criteria, the sugar resistance to the salivary fluid is a pre-requisite for a prebiotic candidate so that it can reach the caeco-colon for further use by the probiotic bacteria (Wang et al, 2015). None of the oligosaccharides studied were hydrolyzed either in the oral, either in the gastric phases.…”

Section: Gastrointestinal Digestion Of Fosmentioning

confidence: 99%

Process development for the production of prebiotic fructo-oligosaccharides by penicillium citreonigrum

Nobre

Nascimento

Silva

et al. 2019

Bioresource Technology

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A new isolated P. citreonigrum URM was selected to produce fructooligosaccharides (FOS) in an efficient, economical and fast one-step fermentation. Optimal culture conditions were stablished by experimental design. Experiments run in bioreactor resulted in a high yield, content, productivity and purity of FOS (0.65 ± 0.06 g FOS /g initial Sucrose , 126.3 ± 0.1 g/L, 2.28 ± 0.08 g/L.h and 61 ± 0%). The FOS mixture was purified up to 92% (w/w) with an activated charcoal column. FOS produced were able to promote lactobacilli and bifidobacteria growth. Higher bacteria cell density was obtained for microbial-FOS mixtures than commercial Raftilose ® P95. Some strains grew even faster in the FOS mixture produced than in all other carbon sources. FOS were resistant to the simulated gastrointestinal conditions. A high amount of a reducing trisaccharide was identified in the FOS produced mixture, possibly neokestose, which may explain the great prebiotic potential of the FOS.

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Section: Gastrointestinal Digestion Of Fosmentioning

confidence: 99%

Process development for the production of prebiotic fructo-oligosaccharides by penicillium citreonigrum

Nobre

Nascimento

Silva

et al. 2019

Bioresource Technology

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“…It was reported that prebiotic effect of polysaccharides may be due to the structural features such as molecular weight, monosaccharide composition and chain conformation. However, the exact mechanism underlying the prebiotic effect exerted by polysaccharides is still not fully understood (He et al 2015;Wang et al 2015).…”

Section: Proliferation Of Probiotics On Dcr Crude Polysaccharidesmentioning

confidence: 99%

Defatted coconut residue crude polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro

et al. 2016

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This paper reports on the extraction, partial characterization and the potential application of crude polysaccharides from defatted coconut residue as a prebiotic. The coconut residue was defatted and extracted to obtain the crude polysaccharides and its physicochemical properties were determined. The crude polysaccharides were assessed for monosaccharide composition, total carbohydrate content, reducing sugar concentration and protein content determination. The functional group and structural elucidation of crude polysaccharides was also done using Fourier transform infrared spectra analysis. The product was then subjected to artificial human gastric juice treatment to determine digestibility. Finally, an in vitro proliferation and acid production by two probiotic bacteria namely Shirota and were included in this study. It was found that the defatted coconut residue contained ash (0.54%), moisture (55.42%), protein (1.69%), crude fat (17.26%) and carbohydrate (25.73%). The percentage of crude polysaccharides extracted was 0.73 ± 0.04. The two fractions of monosaccharides obtained were glucose and fructose. Total carbohydrate content of DCR was 13.35% (w/v). The quantitative value of the reducing sugars obtained was 20.71%. Protein content in the crude polysaccharides was 0.009% and the peaks which indicated the presence of protein were observed at around 1640 cm (amide I) and 1530 cm (amide II). DCR crude polysaccharides were highly resistant (88%) to hydrolysis when subjected to artificial human gastric juice. The product was found to markedly stimulate two tested probiotics to proliferate and produce organic acids. All the above findings are supportive of the fact that polysaccharides extracted from DCR, an industrial waste, have a vast potential to be exploited as novel prebiotics.

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“…Resistance to gastric juice and α‐amylase is another major feature that enables increased prebiotic activity. Protein‐bound polysaccharides derived from rapeseed, which are resistant to digestion, was found to have increased proliferative activity on probiotics (Wang et al, ). Besides selective stimulation, prebiotics can also function via the inhibition of colonization by infective microbes in the gut.…”

Section: Introductionmentioning

confidence: 99%

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

et al. 2017

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Indigestible oligosaccharides (OSs) with specific properties are known to influence overall health status of individuals as well as that of the gastro‐intestinal tract via alteration of the gut microbial composition. These biomolecules selectively stimulate proliferation of desirable bacterial species while inhibiting harmful microbes. Gut microbiota release short chain fatty acids on fermenting these OSs that also promote a healthy gut. Prebiotic activity is resultant of a synergy between the chemical nature of the OSs and the metabolic machinery of beneficial microflora in the human gut. Prebiotic effectiveness of the OSs is also dependent on processing stability during extraction and incorporation into the edible food‐matrix. The present review provides a structural perspective on conventional and potential prebiotic OSs with regards to their effects on colonic microflora, stability and potential application in food systems. Practical applications Altering intestinal microbiota is being viewed as an active mechanism of developing immune resistance, infectious process control and overall health promotion in individuals. Food researchers and segments of the food industry are actively developing products with prebiotic properties looking to maintain health status of the populace and strengthening the competitive market. The insights from this review can drive towards developing food‐incorporated prebiotic formulations from a number of different sources.

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Rapeseed polysaccharides as prebiotics on growth and acidifying activity of probiotics in vitro

Cited by 103 publications

References 28 publications

Process development for the production of prebiotic fructo-oligosaccharides by penicillium citreonigrum

Process development for the production of prebiotic fructo-oligosaccharides by penicillium citreonigrum

Defatted coconut residue crude polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

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