Bifidobacterium glycoside hydrolases and (potential) prebiotics

Research output: Contribution to journalArticleAcademicpeer-review

28 Citations (Scopus)

Abstract

Carbohydrates occur in food as natural constituents or are added as ingredients. In the last decade a number of novel dietary carbohydrates have been introduced as ingredients for food applications, responding to the growing awareness among consumers of the link between health and diet. One important group is formed by the non-digestible oligosaccharides (NDOs) which may function as prebiotics. In many studies it has been shown that prebiotics in the diet positively influence the human intestinal microbiota. It is envisaged that this will balance the microbial composition in the gastrointestinal tract in favor of health promoting genera such as Bifidobacterium and Lactobacillus. In this review we will focus on the degradation of (potential) prebiotics, derived from plant (poly)saccharides, by bifidobacterial glycoside hydrolases. In addition the possibilities to use or produce new classes of NDOs using the most important glycoside hydrolases from Bifidobacterium sp. will be discussed.
Original languageEnglish
Pages (from-to)401-407
JournalInnovative Food Science and Emerging Technologies
Volume9
Issue number4
DOIs
Publication statusPublished - 2008

Fingerprint

Prebiotics
Oligosaccharides
Bifidobacterium
Glycoside Hydrolases
prebiotics
Carbohydrates
Nutrition
hydrolases
glycosides
Health
oligosaccharides
ingredients
Diet
Dietary Carbohydrates
carbohydrates
Food
health promotion
dietary carbohydrate
Lactobacillus
intestinal microorganisms

Keywords

  • adolescentis dsm20083
  • in-vitro
  • probiotics
  • oligosaccharides
  • arabinoxylan
  • longum
  • fermentation
  • bacteria
  • cloning
  • polysaccharides

Cite this

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title = "Bifidobacterium glycoside hydrolases and (potential) prebiotics",
abstract = "Carbohydrates occur in food as natural constituents or are added as ingredients. In the last decade a number of novel dietary carbohydrates have been introduced as ingredients for food applications, responding to the growing awareness among consumers of the link between health and diet. One important group is formed by the non-digestible oligosaccharides (NDOs) which may function as prebiotics. In many studies it has been shown that prebiotics in the diet positively influence the human intestinal microbiota. It is envisaged that this will balance the microbial composition in the gastrointestinal tract in favor of health promoting genera such as Bifidobacterium and Lactobacillus. In this review we will focus on the degradation of (potential) prebiotics, derived from plant (poly)saccharides, by bifidobacterial glycoside hydrolases. In addition the possibilities to use or produce new classes of NDOs using the most important glycoside hydrolases from Bifidobacterium sp. will be discussed.",
keywords = "adolescentis dsm20083, in-vitro, probiotics, oligosaccharides, arabinoxylan, longum, fermentation, bacteria, cloning, polysaccharides",
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year = "2008",
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journal = "Innovative Food Science and Emerging Technologies",
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Bifidobacterium glycoside hydrolases and (potential) prebiotics. / van den Broek, L.A.M.; Voragen, A.G.J.

In: Innovative Food Science and Emerging Technologies, Vol. 9, No. 4, 2008, p. 401-407.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Bifidobacterium glycoside hydrolases and (potential) prebiotics

AU - van den Broek, L.A.M.

AU - Voragen, A.G.J.

PY - 2008

Y1 - 2008

N2 - Carbohydrates occur in food as natural constituents or are added as ingredients. In the last decade a number of novel dietary carbohydrates have been introduced as ingredients for food applications, responding to the growing awareness among consumers of the link between health and diet. One important group is formed by the non-digestible oligosaccharides (NDOs) which may function as prebiotics. In many studies it has been shown that prebiotics in the diet positively influence the human intestinal microbiota. It is envisaged that this will balance the microbial composition in the gastrointestinal tract in favor of health promoting genera such as Bifidobacterium and Lactobacillus. In this review we will focus on the degradation of (potential) prebiotics, derived from plant (poly)saccharides, by bifidobacterial glycoside hydrolases. In addition the possibilities to use or produce new classes of NDOs using the most important glycoside hydrolases from Bifidobacterium sp. will be discussed.

AB - Carbohydrates occur in food as natural constituents or are added as ingredients. In the last decade a number of novel dietary carbohydrates have been introduced as ingredients for food applications, responding to the growing awareness among consumers of the link between health and diet. One important group is formed by the non-digestible oligosaccharides (NDOs) which may function as prebiotics. In many studies it has been shown that prebiotics in the diet positively influence the human intestinal microbiota. It is envisaged that this will balance the microbial composition in the gastrointestinal tract in favor of health promoting genera such as Bifidobacterium and Lactobacillus. In this review we will focus on the degradation of (potential) prebiotics, derived from plant (poly)saccharides, by bifidobacterial glycoside hydrolases. In addition the possibilities to use or produce new classes of NDOs using the most important glycoside hydrolases from Bifidobacterium sp. will be discussed.

KW - adolescentis dsm20083

KW - in-vitro

KW - probiotics

KW - oligosaccharides

KW - arabinoxylan

KW - longum

KW - fermentation

KW - bacteria

KW - cloning

KW - polysaccharides

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SN - 1466-8564

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