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 476959
Title Purification, Characterization, and Prebiotic Properties of Pectic Oligosaccharides from Orange Peel Wastes
Author(s) Gómez, B.; Gullón, B.; Remoroza, C.A.; Schols, H.A.; Parajó, J.C.; Alonso, J.L.
Source Journal of Agricultural and Food Chemistry 62 (2014)40. - ISSN 0021-8561 - p. 9769 - 9782.
DOI https://doi.org/10.1021/jf503475b
Department(s) Food Chemistry
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) in-vitro fermentation - butyrate-producing bacteria - human fecal microbiota - human gut - polysaccharides - fermentability - pretreatment - hydrolysis - product - acid
Abstract Pectic oligosaccharides (POS) were obtained by hydrothermal treatment of orange peel wastes (OPW) and purified by membrane filtration to yield a refined product containing 90 wt % of the target products. AraOS (DP 3–21), GalOS (DP 5–12), and OGalA (DP 2–12, with variable DM) were identified in POS mixtures, but long-chain products were also present. The prebiotic potential of the concentrate was assessed by in vitro fermentation using human fecal inocula. For comparative purposes, similar experiments were performed using orange pectin and commercial fructo-oligosaccharides (FOS) as substrates for fermentation. The dynamics of selected microbial populations was assessed by fluorescent in situ hybridization (FISH). Gas generation, pH, and short-chain fatty acid (SCFA) production were also measured. Under the tested conditions, all of the considered substrates were utilized by the microbiota, and fermentation resulted in increased numbers of all the bacterial groups, but the final profile of the microbial population depended on the considered carbon source. POS boosted particularly the numbers of bifidobacteria and lactobacilli, so that the ratio between the joint counts of both genera and the total cell number increased from 17% in the inocula to 27% upon fermentation. SCFA generation from POS fermentation was similar to that observed with FOS, but pectin fermentation resulted in reduced butyrate generation.
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