Publicação

In vitro fermentation of raffinose to unravel its potential as prebiotic ingredient

Detalhes bibliográficos
Resumo:	Until now the prebiotic potential of pure trisaccharide raffinose on human health assessed through high-throughput sequencing remains poorly investigated. In this work, an in vitro model using human fecal inocula of two healthy volunteers (D1 and D2) was used to study the prebiotic potential of raffinose and compare it with the well-stablished and commercial prebiotic lactulose. The intestinal microbiota showed preference for raffinose as substrate showing the highest consumption value at 48h (96.0±0.9% D1 and 95.3±0.7% D2). The fermentation of raffinose decreased the medium pH, the ammonia concentration and the relative amount of Proteobacteria, while increasing the total production of lactate and short chain fatty acids (129.9±2.6mmol/L D1 and 179.6±0.6mmol/L D2), CO2 (10.8±0.8 mmol/Lmedium D1 and 5.2±0.3 mmol/Lmedium D2) and the relative amount of Bifidobacterium and Lactobacillus. This study suggests that raffinose holds potential functional properties for human health.
Autores principais:	Amorim, Cláudia
Outros Autores:	Silvério, Sara Isabel Cruz; Cardoso, B.; Alves, J. I.; Pereira, M. A.; Rodrigues, L. R.
Assunto:	Prebiotic Lactulose Raffinose Human fecal inocula in vitro fermentation
Ano:	2020
País:	Portugal
Tipo de documento:	artigo
Tipo de acesso:	acesso aberto
Instituição associada:	Universidade do Minho
Idioma:	inglês
Origem:	RepositóriUM - Universidade do Minho

Descrição
Resumo:	Until now the prebiotic potential of pure trisaccharide raffinose on human health assessed through high-throughput sequencing remains poorly investigated. In this work, an in vitro model using human fecal inocula of two healthy volunteers (D1 and D2) was used to study the prebiotic potential of raffinose and compare it with the well-stablished and commercial prebiotic lactulose. The intestinal microbiota showed preference for raffinose as substrate showing the highest consumption value at 48h (96.0±0.9% D1 and 95.3±0.7% D2). The fermentation of raffinose decreased the medium pH, the ammonia concentration and the relative amount of Proteobacteria, while increasing the total production of lactate and short chain fatty acids (129.9±2.6mmol/L D1 and 179.6±0.6mmol/L D2), CO2 (10.8±0.8 mmol/Lmedium D1 and 5.2±0.3 mmol/Lmedium D2) and the relative amount of Bifidobacterium and Lactobacillus. This study suggests that raffinose holds potential functional properties for human health.