title: Galactooligosaccharides derived from lactose and lactulose: influence of structure on Lactobacillus, Streptococcus and Bifidobacterium growth.
abstract: The effect of structure on the fermentative properties of potential prebiotic trisaccharides derived from lactulose like 6'-galactosyl-lactulose (β-d-galactopyranosyl-(1→6)-β-d-galactopyranosyl-(1→4)-β-d-fructopyranose), 4'-galactosyl-lactulose (β-d-galactopyranosyl-(1→4)-β-d-galactopyranosyl-(1→4)-β-d-fructopyranose), and 1-galactosyl-lactulose (β-d-galactopyranosyl-(1→4)-β-d-fructopyranosyl-(1→1)-β-d-galactopyranose); and from lactose like 4'-galactosyl-lactose (β-d-galactopyranosyl-(1→4)-β-d-galactopyranosyl-(1→4)-β-d-glucopyranose) and 6'-galactosyl-lactose (β-d-galactopyranosyl-(1→6)-β-d-galactopyranosyl-(1→4)-β-d-glucopyranose), has been assessed in vitro. Fermentations with twelve pure strains of Lactobacillus, Streptococcus and Bifidobacterium were carried out using the purified trisaccharides as the sole carbon source, and bacteria growth was evaluated at 600nm by means of a microplate reader during 48h. Maximum growth rates (μ(max)) and lag phase were calculated. In general, all the strains tested were able to utilize lactulose and pure trisaccharides derived from lactulose and lactose when they were used as sole carbon source. Nonetheless, glycosidic linkage and/or the monosaccharide composition of the trisaccharides affected the individual strains lag phase, cell densities and growth rates. A general preference towards β-galactosyl residues β(1-6) and β(1-1) linked over those β(1-4) linked was observed, and some strains showed higher cell densities and speed of growth on 6'-galactosyl-lactulose than on 6'-galactosyl-lactose. This is the first study of the effect of lactulose-derived oligosaccharides on pure culture growth which shows that transglycosylation of lactulose allows for obtaining galactooligosaccharides with new glycosidic structures and would open new routes to the synthesis of compounds with potential prebiotic effects.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), C/Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Alejandra
authors.initials: A
authors.lastname: Cardelle-Cobas
authors.forename: Nieves
authors.initials: N
authors.lastname: Corzo
authors.forename: Agustin
authors.initials: A
authors.lastname: Olano
authors.forename: Carmen
authors.initials: C
authors.lastname: Peláez
authors.forename: Teresa
authors.initials: T
authors.lastname: Requena
authors.forename: Marta
authors.initials: M
authors.lastname: Ávila
mesh_terms: D001644:Bifidobacterium / Q000254:growth & development* / Q000378:metabolism; D005285:Fermentation; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D007785:Lactose / Q000737:chemistry*; D007792:Lactulose / Q000737:chemistry*; D009844:Oligosaccharides / Q000737:chemistry / Q000378:metabolism*; D056692:Prebiotics; D013291:Streptococcus / Q000254:growth & development* / Q000378:metabolism; D014312:Trisaccharides / Q000737:chemistry / Q000378:metabolism*
chemical_list: D009844:Oligosaccharides; D056692:Prebiotics; D014312:Trisaccharides; D007792:Lactulose; D007785:Lactose