Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 538375
Title In Vitro Fermentation Behavior of Isomalto/Malto-Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential
Author(s) Gu, Fangjie; Borewicz, Klaudyna; Richter, Bernadette; Zaal, Pieter H. van der; Smidt, Hauke; Buwalda, Pieter L.; Schols, Henk A.
Source Molecular Nutrition & Food Research 62 (2018)12. - ISSN 1613-4125
Department(s) Food Chemistry Group
Microbiological Laboratory
Biobased Chemistry and Technology
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Digesta - Enzyme activities - Microbiota - Short chain fatty acids

Scope: This study characterize intestinal fermentation of isomalto/malto-polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition. Methods and results: IMMP-94 (94% α-(1→6) glycosidic linkages), IMMP-96, IMMP-27, and IMMP-dig27 (IMMP-27 after removal of digestible starch segments) are fermented batchwise in vitro using human fecal inoculum. Fermentation digesta samples are taken for analysis in time up till 48 h. The fermentation of α-(1→6) glycosidic linkages in IMMP-94, IMMP-96, and IMMP-dig27 starts after 12 h and finishes within 48 h. IMMP-27 fermentation starts directly after inoculation utilizing α-(1→4) linked glucosyl residues; however, the utilization of α-(1→6) linked glucoses is delayed and start only after the depletion of α-(1→4) linked glucose moieties. SCFAs are produced in high amounts with acetic acid and succinic acid being the major products next to propionic acid and butyric acid. The polysaccharide fraction is degraded into isomalto-oligosaccharides (IMOs) mainly by extracellular enzymes. The smaller IMOs are further degraded by cell-associated enzymes. Overall microbial diversity and the relative abundance of Bifidobacterium and Lactobacillus, significantly increase during the fermentation of IMMPs. Conclusion: IMMP containing segments of α-(1→6) linked glucose units are slowly fermentable fibers with prebiotic potential.

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