Hostname: page-component-8448b6f56d-m8qmq Total loading time: 0 Render date: 2024-04-24T00:45:13.740Z Has data issue: false hasContentIssue false
  • English
  • Français

In vitro fermentability of dextran, oligodextran and maltodextrin by human gut bacteria

Published online by Cambridge University Press:  09 March 2007

Estibaliz Olano-Martin ,
Konstantinos C. Mountzouris ,
Glenn R. Gibson  and
Robert A. Rastall
Estibaliz Olano-Martin
Affiliation:
Department of Food Science and Technology, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK
Konstantinos C. Mountzouris
Affiliation:
Department of Food Science and Technology, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK
Glenn R. Gibson
Affiliation:
Department of Food Science and Technology, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK
Robert A. Rastall*
Affiliation:
Department of Food Science and Technology, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK
*
*Corresponding author: Dr Robert A. Rastall, fax +44 (0) 118 931 0080, email r.a.rastall@afnovell.reading.ac.uk
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Anaerobic batch culture fermenters were used for a preliminary screening of the in vitro utilization by human gut microflora of dextran and novel oligodextrans (I, II and III) produced in the University of Reading (UK). Glucose and fructooligosaccharides (FOS) were used as reference carbohydrates. As expected, FOS acted as a good prebiotic in that it selectively increased numbers of bifidobacteria in the early stages of the fermentation. Dextran and oligodextrans each resulted in an enrichment of bifidobacteria in the batch cultures, with high levels of persistence up to 48 h. They also produced elevated levels of butyrate ranging from 5 to 14·85 mmol/l. To more effectively simulate conditions that prevail in different regions of the large intestine, a three-stage continuous culture cascade system was used to study further the fermentation of dextran, a low-molecular-mass oligodextran (IV) and maltodextrin. Oligodextran IV was shown to be the best substrate for bifidobacteria and lactobacilli with steady-state populations of bifidobacteria and lactobacilli being higher in all three vessels of the gut model than the respective populations resulting from dextran and maltodextrin. A maximum difference of 1·9 log was observed in vessel 1 for both bifidobacteria and lactobacilli in the case of dextran fermentation, while 1·4 log and 0·8 log in vessel 3 were the maximum differences for bifidobacteria and lactobacilli when maltodextrin was used as the carbohydrate source. Moreover, dextran and oligodextran appeared to stimulate butyrate production, with a maximum production up to 25·39 mmol/l in vessel 3 when fermenting dextran, followed by 21·70 mmol/l in the case of oligodextran IV and only 12·64 mmol/l in the case of maltodextrin.

Keywords

OligosaccharidesGut fermentationPrebioticsButyrate
Type
Research Article
Information
British Journal of Nutrition , Volume 83 , Issue 3 , March 2000 , pp. 247 - 255
Copyright
Copyright © The Nutrition Society 2000

References

Collins, MD and Gibson, GR (1999) Probiotics, prebiotics and symbiotics: approaches for modulating the microbial ecology of the gut. American Journal of Clinical Nutrition 69, S1052–S1057.CrossRefGoogle Scholar
Cummings, JH (1984) Microbial digestion of complex carbohydrates in man. Proceedings of the Nutrition Society 43, 35–44.CrossRefGoogle ScholarPubMed
Cummings, JH and Macfarlane, GT (1991) The control and consequences of bacterial fermentation in the human colon. Journal of Applied Bacteriology 70, 443–459.CrossRefGoogle ScholarPubMed
Delzenne, NM and Roberfroid, MR (1994) Physiological effects of non-digestible oligosaccharides. Lebensmittel-Wissenschaft und Technologie 27, 1–6.CrossRefGoogle Scholar
Dubois, M, Gilles, KA, Hamilton, JK, Rebers, PA and Smith, F (1956) Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28, 350–356.CrossRefGoogle Scholar
Fuller, R (1989) Probiotics in man and animals. Journal of Applied Bacteriology 66, 365–378.Google Scholar
Gamet, L, Daviaud, D, Denis-Pouxviel, C, Remesy, C and Murat, JC (1992) Effects of short-chain fatty acids on growth and differentiation of human colon-cancer cell line HT29. International Journal of Cancer 52, 286–289.CrossRefGoogle ScholarPubMed
Gibson, GR and Roberfroid, MB (1995) Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition 125, 1401–1412.CrossRefGoogle ScholarPubMed
Gibson, GR and Wang, X (1994) Bifidogenic properties of different types of fructo-oligosaccharides. Food Microbiology 11, 491–498.CrossRefGoogle Scholar
Hague, A, Elder, DJEHicks, DJ and Paraskeva, C (1995) Apoptosis in colorectal tumour cells: induction by the short chain fatty acids butyrate, propionate and acetate and by the bile salt deoxycholate. International Journal of Cancer 60, 400–406.CrossRefGoogle ScholarPubMed
Japanscan (1998) Functional Foods and Drinks in Japan. Japanscan Food Industry Bulletin. Leatherhead: Leatherhead Food Research Association.Google Scholar
Kaneko, T, Yokoyama, A and Suzuki, M (1995) Digestibility characteristics of isomaltooligosaccharides in comparison with several saccharides using the rat jejunum loop method. Bioscience Biotechnology and Biochemistry 59, 1190–1194.CrossRefGoogle ScholarPubMed
Kohmoto, T, Fukui, F, Takaku, H, Machida, Y, Arai, M and Mitsuoka, T (1988) Effect of isomalto-oligosaccharide on human fecal flora. Bifidobacteria Microflora 7, 61–69.CrossRefGoogle Scholar
Kohmoto, T, Fukui, F, Takaku, H and Mitsuoka, T (1991) Dose-response test of isomaltooligosaccharides for increasing fecal bifidobacteria. Agricultural and Biological Chemistry 55, 2157–2159.Google Scholar
McCartney, AL & Gibson, GR (1998) The application of prebiotics in human health and nutrition. In Proceedings Lactic 97. Which Strains? For Which Products?, pp. 59–73. Normandie: Adria.Google Scholar
Macfarlane, GT, Gibson, GR and Cummings, JH (1992) Comparison of fermentation reactions in different regions of the human colon. Journal of Applied Bacteriology 72, 57–64.CrossRefGoogle ScholarPubMed
Macfarlane, GT, Macfarlane, S and Gibson, GR (1998) Validation of a three-stage compound continuous culture system for investigating the effect of retention time on the ecology and metabolism of bacteria in the human colonic microbiota. Microbial Ecology 35, 180–187.CrossRefGoogle Scholar
Mizota, T (1996) Functional and nutritional foods containing bifidogenic factors. Bulletin of the International Dairy Federation 313, 31–35.Google Scholar
Mountzouris, KC, Gilmour, SG, Grandison, AS and Rastall, RA (1999) Modeling of oligodextran production in an ultrafiltration stirred-cell membrane reactor. Enzyme Microbial Technology 24, 75–85.CrossRefGoogle Scholar
Salminen, S, Bouley, C, Boutron-Ruault MCCummings, JH, Franck, A, Gibson, GR, Isolauri, E, Moreau, MC, Roberfroid, M and Rowland, IR (1998) Functional food science and gastrointestinal physiology and function. British Journal of Nutrition 80, S147–S171.CrossRefGoogle ScholarPubMed
Scheppach, W (1994) Effects of short chain fatty acids on gut morphology and function. Gut 35 (Suppl. 1), S35–S38.CrossRefGoogle ScholarPubMed
Scheppach, W, Bartram, HP and Richter, F (1995) Role of short chain fatty acids in the prevention of colorectal cancer. European Journal of Cancer 31, 1077–1080.CrossRefGoogle Scholar
Sidebotham, RL (1974) Dextrans. In Advances in Carbohydrate Chemistry and Biochemistry, vol. 30, pp. 371–444 [Tipson, RS, and Horton, D, editors]. New York, NY: Academic Press.Google Scholar
Tomomatsu, H (1994) Health effects of oligosaccharides. Food Technology 61–65.Google Scholar
Wang, J and Friedman, EA (1998) Short-chain fatty acids induce cell cycle inhibitors in colonocytes. Gastroenterology 114, 940–946.CrossRefGoogle ScholarPubMed
Wang, X and Gibson, GR (1993) Effects of the. in vitro fermentation of oligofructose and inulin by bacteria growing in the human large intestine. Journal of Applied Bacteriology 75, 373–380.CrossRefGoogle ScholarPubMed
Yaeshima, T (1996) Benefits of bifidobacteria to human health. Bulletin of the International Dairy Federation 313, 36–42.Google Scholar