<i>In Vitro</i> Assessment of Oligosaccharides Assimilation by Intestinal Anaerobic Bacteria

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  • 種々のオリゴ糖の腸内嫌気性細菌による <i>in vitro</i> 資化性試験
  • In Vitro Assessment of Oligosaccharides Assimilation by Intestinal Anaerobic Bacteria

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Oligosaccharides are known to beneficially affect the host by selectively stimulating the growth and/or activity of gut microbes. A variety of these indigestible sugars are sold as prebiotics, however, little information is available concerning the detailed bacterial digestion of each oligosaccharide product. In order to understand how these oligosaccharides are utilized by the microbes, we examined the bacterial growth of 17 major human intestinal bacteria, using 7 oligosaccharide products (fructooligosaccharide; FOS, galactooligasaccharide; GOS, gentiooligosaccaride; GEO, isomalto-oligosaccharide; IMO, lactosucrose; LS, nigerooligosaccharide; NOS, xylooligosaccharide; XOS), and traced the temporal changes in the sugar consumption.<br/> Most bacteria could utilize all 7 oligosaccharide products. The sugar composition showed that features of each oligosaccharide were as follows; GOS: Utilized only by bacteria which could preferentially utilize DP3 and DP4; LS and FOS: Utilized by most intestinal bacteria; IMO: Utilized only by DP3 and DP4 preferring bacteria, and specific bacteria which could not use other oligosaccharides; GEO: Most bacteria utilized DP2 and DP1; NOS: Utilized by some bacteria which mainly utilize DP1 and/or DP2 in other oligosaccharide. XOS: Utilized by bacteria that could hydrolyze DP3 and DP4 to DP1.<br/> These findings suggested that most intestinal microbes can easily degrade the linkages of Fru-Glc, Fru-Fru, Glc-Glc; difficult to degrade Gal-Gal linkage and XOS. On the other hand, bifidobacteria could utilize DP3 and DP4 in all oligosaccharide products.<br/> Several studies have reported that bifidobacteria produces β-galactosidase and β-xylosidase. Taken together, our results confirmed that bifidobacteria can utilize GOS and XOS more easily than other intestinal bacteria.


  • Milk Science

    Milk Science 64 (2), 87-98, 2015

    Japanese Dairy Science Association

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