In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

Elisabetta Difilippo; Feipeng Pan; Madelon Logtenberg; Rianne Willems; Saskia Braber; Johanna Fink-Gremmels; Henk A. Schols; Harry Gruppen

doi:10.1021/acs.jafc.5b05384

In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

Elisabetta Difilippo, Feipeng Pan, Madelon Logtenberg, Rianne Willems, Saskia Braber, Johanna Fink-Gremmels, Henk A. Schols^*, Harry Gruppen

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

20 Citations (Scopus)

Abstract

In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.

Original language	English
Pages (from-to)	2127-2133
Journal	Journal of Agricultural and Food Chemistry
Volume	64
Issue number	10
DOIs	https://doi.org/10.1021/acs.jafc.5b05384
Publication status	Published - 2016

Keywords

fibers
gas chromatography
human fermentation
liquid chromatography
nondigestible carbohydrates
organic acids
short-chain fatty acids
sugars

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10.1021/acs.jafc.5b05384

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@article{b118bb853c1f4611b62a745e0dd8a2cc,

title = "In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum",

abstract = "In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.",

keywords = "fibers, gas chromatography, human fermentation, liquid chromatography, nondigestible carbohydrates, organic acids, short-chain fatty acids, sugars",

author = "Elisabetta Difilippo and Feipeng Pan and Madelon Logtenberg and Rianne Willems and Saskia Braber and Johanna Fink-Gremmels and Schols, {Henk A.} and Harry Gruppen",

year = "2016",

doi = "10.1021/acs.jafc.5b05384",

language = "English",

volume = "64",

pages = "2127--2133",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "10",

}

TY - JOUR

T1 - In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

AU - Difilippo, Elisabetta

AU - Pan, Feipeng

AU - Logtenberg, Madelon

AU - Willems, Rianne

AU - Braber, Saskia

AU - Fink-Gremmels, Johanna

AU - Schols, Henk A.

AU - Gruppen, Harry

PY - 2016

Y1 - 2016

N2 - In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.

AB - In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.

KW - fibers

KW - gas chromatography

KW - human fermentation

KW - liquid chromatography

KW - nondigestible carbohydrates

KW - organic acids

KW - short-chain fatty acids

KW - sugars

U2 - 10.1021/acs.jafc.5b05384

DO - 10.1021/acs.jafc.5b05384

M3 - Article

AN - SCOPUS:84961842652

SN - 0021-8561

VL - 64

SP - 2127

EP - 2133

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 10

ER -

In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

Abstract

Keywords

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