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 65163
Title Fermentation of plant cell wall derived polysaccharides and their corresponding oligosaccharides by intestinal bacteria
Author(s) Laere, K.M.J. van; Hartemink, R.; Bosveld, M.; Schols, H.A.; Voragen, A.G.J.
Source Journal of Agricultural and Food Chemistry 48 (2000). - ISSN 0021-8561 - p. 1644 - 1652.
DOI https://doi.org/10.1021/jf990519i
Department(s) Food Chemistry
Food Microbiology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2000
Abstract New types of nondigestible oligosaccharides were produced from plant cell wall polysaccharides, and the fermentation of these oligosaccharides and their parental polysaccharides by relevant individual intestinal species of bacteria was studied. Oligosaccharides were produced from soy arabinogalactan, sugar beet arabinan, wheat flour arabinoxylan, polygalacturonan, and rhamnogalacturonan fraction from apple. All of the tested substrates were fermented to some extent by one or more of the individual species of bacteria tested. Bacteroides spp. are able to utilize plant cell wall derived oligosaccharides besides their reported activity toward plant polysaccharides. Bifidobacterium spp. are also able to utilize the rather complex plant cell wall derived oligosaccharides in addition to the bifidogenic fructooligosaccharides. Clostridium spp., Klebsiella spp., and Escherichia coli fermented some of the selected substrates in vitro. These studies do not allow prediction of the fermentation in vivo but give valuable information on the fermentative capability of the tested intestinal strains.
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