NDLI: Fermentation properties and potential prebiotic activity of Bimuno® galacto-oligosaccharide (65 % galacto-oligosaccharide content) on in vitro gut microbiota parameters.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Grimaldi, Roberta Swann, Jonathan R. Vulevic, Jelena Gibson, Glenn R. Costabile, Adele
Description	Country affiliation: United kingdom Author Affiliation: Grimaldi R ( 1Department of Food and Nutritional Sciences,University of Reading,Reading RG6 6AP,UK.); Swann JR ( 2Division of Computational and Systems Medicine,Imperial College,London SW7 2AZ,UK.); Vulevic J ( 3Clasado Research Services Ltd,Science & Technology Centre,University of Reading,Reading RG6 6BZ,UK.); Gibson GR ( 1Department of Food and Nutritional Sciences,University of Reading,Reading RG6 6AP,UK.); Costabile A ( 4Life Sciences Department,Health Sciences Research Centre,Whitelands College,University of Roehampton,London SW15 4JD,UK.)
Abstract	Prebiotic oligosaccharides have the ability to generate important changes in the gut microbiota composition that may confer health benefits to the host. Reducing the impurities in prebiotic mixtures could expand their applications in food industries and improve their selectivity and prebiotic effect on the potential beneficial bacteria such as bifidobacteria and lactobacilli. This study aimed to determine the in vitro potential fermentation properties of a 65 % galacto-oligosaccharide (GOS) content Bimuno® GOS (B-GOS) on gut microbiota composition and their metabolites. Fermentation of 65 % B-GOS was compared with 52 % B-GOS in pH- and volume-controlled dose-response anaerobic batch culture experiments. In total, three different doses (1, 0·5 and 0·33 g equivalent to 0·1, 0·05 and 0·033 g/l) were tested. Changes in the gut microbiota during a time course were identified by fluorescence in situ hybridisation, whereas small molecular weight metabolomics profiles and SCFA were determined by 1H-NMR analysis and GC, respectively. The 65 % B-GOS showed positive modulation of the microbiota composition during the first 8 h of fermentation with all doses. Administration of the specific doses of B-GOS induced a significant increase in acetate as the major SCFA synthesised compared with propionate and butyrate concentrations, but there were no significant differences between substrates. The 65 % B-GOS in syrup format seems to have, in all the analysis, an efficient prebiotic effect. However, the applicability of such changes remains to be shown in an in vivo trial.
File Format	HTM / HTML
ISSN	00071145
e-ISSN	14752662
DOI	10.1017/S0007114516002269
Journal	British Journal of Nutrition
Issue Number	3
Volume Number	116
Language	English
Publisher	Cambridge University Press (on behalf of The Nutrition Society)
Publisher Date	2016-08-01
Publisher Place	Great Britain (UK)
Access Restriction	Open
Subject Keyword	Nutrition Animal Nutrition Medicine Dietetics Human Nutrition
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine

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