In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota

Haisong Wang; Pengfei Ren; Lai Mang; Nan Shen; Jinran Chen; Yiwen Zhang

Journal of Functional Foods (Apr 2019)

In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota

Haisong Wang,
Pengfei Ren,
Lai Mang,
Nan Shen,
Jinran Chen,
Yiwen Zhang

Affiliations

Haisong Wang: Department of Food Nutrition, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Anhui Provincial Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Corresponding author at: Department of Food Nutrition, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China.
Pengfei Ren: Department of Food Nutrition, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Anhui Provincial Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei 230036, Anhui, PR China
Lai Mang: Department of Food Nutrition, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China
Nan Shen: Department of Food Nutrition, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China
Jinran Chen: Department of Food Nutrition, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China
Yiwen Zhang: Department of Food Nutrition, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, PR China

Journal volume & issue: Vol. 55
pp. 156 – 166

Abstract

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Three microwave-synthesized non-digestible oligosaccharides (polydextrose, polygalactose and polymannose) were fermented using an in vitro pH-controlled batch incubation inoculated with human fecal slurries, simulating the events in the distal colon. Microbial changes and short-chain fatty acids (SCFAs) were analyzed using 16S rRNA gene sequencing and gas chromatography, respectively. Polydextrose and polygalactose significantly (P < 0.05) stimulated the growth of Bifidobacterium suggesting prebiotic potential activities. Besides, polygalactose increased the abundance of the Lactobacillus, while polymannose remarkably (P < 0.05) stimulated the growth of Erysipelotrichaceae. Our results also revealed that the fermentation of polygalactose by gut microbiota produced the largest amount of SCFAs which was dominated by the acetate and propionate as compared to polydextrose and polymannose. In addition, more butyrate was produced from polydextrose. These results suggest that microwave-synthesized polydextrose, polygalactose, and polymannose are potential promising non-digestible oligosaccharides in modulating human gut microbiota.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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