|Title||In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum|
|Author(s)||Difilippo, Elisabetta; Pan, Feipeng; Logtenberg, Madelon; Willems, Rianne; Braber, Saskia; Fink-Gremmels, Johanna; Schols, Henk A.; Gruppen, Harry|
|Source||Journal of Agricultural and Food Chemistry 64 (2016)10. - ISSN 0021-8561 - p. 2127 - 2133.|
Food Chemistry Group
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||fibers - gas chromatography - human fermentation - liquid chromatography - nondigestible carbohydrates - organic acids - short-chain fatty acids - sugars|
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.