Fermentation properties of gentio-oligosaccharides.
OBJECTIVE
To investigate the fermentation properties of gentio-oligosaccharides (GOS), as compared to fructo-oligosaccharides (FOS) and maltodextrin in mixed faecal culture.


RESULTS
The substrates were incubated in 24 h batch culture fermentations of human faecal bacteria. Fluorescent in situ hybridization was used to determine changes in populations of bifidobacteria, lactobacilli, clostridia, bacteroides, streptococci and Escherichia coli. Gas and short-chain fatty acid (SCFA) production was also measured. GOS gave the largest significant increases in bifidobacteria, lactobacilli and total bacterial numbers during the incubations. However, FOS appeared to be a more selective prebiotic as it did not significantly stimulate growth of bacterial groups which were not probiotic in nature. GOS and maltodextrin produced the highest levels of SCFA. Lowest gas production was seen with GOS and highest with FOS.


CONCLUSIONS
GOS possessed bifidogenic activity in vitro. Although fermentation of GOS was not as selective as FOS, gas production was lower. Gas production is often seen as an undesirable side effect of prebiotic consumption.


CONCLUSIONS
The study has provided the first data on fermentation of GOS in mixed faecal culture. The study has also used molecular microbiology methods (FISH) to quantify bacterial groups. The data extend our knowledge of the selectivity of fermentation of oligosaccharides by the gut microflora.
Food Microbial Sciences Unit, School of Food Biosciences, The University of Reading, UK.
C E
CE
Rycroft
M R
MR
Jones
G R
GR
Gibson
R A
RA
Rastall
D001419:Bacteria / Q000378:metabolism*; D005232:Fatty Acids, Volatile / Q000378:metabolism; D005285:Fermentation; D009844:Oligosaccharides / Q000378:metabolism*; D011134:Polysaccharides / Q000378:metabolism*
D005232:Fatty Acids, Volatile; D009844:Oligosaccharides; D011134:Polysaccharides; C116580:fructooligosaccharide; C008315:maltodextrin