title: Fermentation of β-glucans derived from different sources by bifidobacteria: evaluation of their bifidogenic effect.
abstract: β-Glucans obtained from barley, seaweed, bacteria, and mushroom sclerotia were incubated with pure cultures of Bifidobacterium infantis, Bifidobacterium longum, and Bifidobacterium adolescentis for a 24 h batch fermentation to evaluate their bifidogenic effect with inulin as the positive control. The pH value in all culture media was decreased by 0.5-1.5 units. All β-glucans supported the growth of the three bifidobacteria with B. infantis, having a relatively larger increase in populations (3-4 log(10) colony forming units). B. infantis produced almost double the amount of total short-chain fatty acids (SCFAs) than the other two bifidobacteria. The SCFA profile of B. infantis had a relatively higher proportion of propionic and butyric acid but less acetic acid than the other bifidobacteria. The utilization of all the β-glucans isolated from different sources regardless of their differences in glycosidic linkages and molecular weight by all three bifidobacteria was comparable to that of inulin.
authors.affiliation: Department of Biology, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China.
authors.forename: Jinyang
authors.initials: J
authors.lastname: Zhao
authors.forename: Peter C K
authors.initials: PC
authors.lastname: Cheung
mesh_terms: D001644:Bifidobacterium / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*; D005232:Fatty Acids, Volatile / Q000378:metabolism; D005285:Fermentation; D015394:Molecular Structure; D047071:beta-Glucans / Q000737:chemistry / Q000378:metabolism* / Q000494:pharmacology
chemical_list: D005232:Fatty Acids, Volatile; D047071:beta-Glucans