title: In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum.
abstract: In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.
authors.affiliation: Laboratory of Food Chemistry, Wageningen University , Wageningen, The Netherlands.
authors.forename: Elisabetta
authors.initials: E
authors.lastname: Difilippo
authors.affiliation: Laboratory of Food Chemistry, Wageningen University , Wageningen, The Netherlands.
authors.forename: Feipeng
authors.initials: F
authors.lastname: Pan
authors.affiliation: Laboratory of Food Chemistry, Wageningen University , Wageningen, The Netherlands.
authors.forename: Madelon
authors.initials: M
authors.lastname: Logtenberg
authors.affiliation: Laboratory of Food Chemistry, Wageningen University , Wageningen, The Netherlands.
authors.forename: Rianne H A M
authors.initials: RH
authors.lastname: Willems
authors.affiliation: Faculty of Veterinary Medicine, Institute for Risk Assessment Sciences, Subdivision of Veterinary Pharmacology, Pharmacotherapy, and Toxicology, Utrecht University , Utrecht, The Netherlands.
authors.forename: Saskia
authors.initials: S
authors.lastname: Braber
authors.affiliation: Faculty of Veterinary Medicine, Institute for Risk Assessment Sciences, Subdivision of Veterinary Pharmacology, Pharmacotherapy, and Toxicology, Utrecht University , Utrecht, The Netherlands.
authors.forename: Johanna
authors.initials: J
authors.lastname: Fink-Gremmels
authors.affiliation: Laboratory of Food Chemistry, Wageningen University , Wageningen, The Netherlands.
authors.forename: Henk A
authors.initials: HA
authors.lastname: Schols
authors.affiliation: Laboratory of Food Chemistry, Wageningen University , Wageningen, The Netherlands.
authors.forename: Harry
authors.initials: H
authors.lastname: Gruppen
mesh_terms: D000818:Animals; D001419:Bacteria / Q000378:metabolism*; D005243:Feces / Q000382:microbiology*; D005285:Fermentation; D000069196:Gastrointestinal Microbiome; D008892:Milk / Q000737:chemistry / Q000382:microbiology*; D015394:Molecular Structure; D009844:Oligosaccharides / Q000737:chemistry / Q000378:metabolism*; D013552:Swine
chemical_list: D009844:Oligosaccharides
keywords: fibers; gas chromatography; human fermentation; liquid chromatography; nondigestible carbohydrates; organic acids; short-chain fatty acids; sugars