Dose-response Test of Isomaltooligosaccharides for Increasing Fecal Bifidobacteria

Kohmoto, Takanobu; Fukui, Fumio; Takaku, Hajime; Mitsuoka, Tomotari

doi:10.1080/00021369.1991.10870921

Cited by 30 publications

(28 citation statements)

References 4 publications

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“…1995). Few human feeding trials have demonstrated significant bifidogenic effects of IMO, hence supporting the notion that at least some IMO enter the colon and affect the population dynamics of the microbiota (Kohmoto et al. 1988, 1991; Kaneko et al.…”

Section: Discussionmentioning

confidence: 85%

“…The fermentation of IMO has been investigated in few human studies. IMO mixture with oligosaccharides of various degrees of polymerization (including also panose; Isomalto‐900 ® : 7% panose or IMO3: 28% panose) has been shown to have bifidogenic effects on the colonic microbiota of healthy men and elderly persons without affecting other microbial groups (Kohmoto et al. 1988, 1991; Kaneko et al.…”

Section: Introductionmentioning

confidence: 99%

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Panose, a new prebiotic candidate

Mäkeläinen¹,

Hasselwander²,

Rautonen³

et al. 2009

Letters in Applied Microbiology

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Aims: To investigate the prebiotic potential of two novel candidates, sophorose and panose, with in vitro methods. Methods and Results: The growth of single microbial strains was first assessed for both substrates in pure cultures, and panose was further analysed in the simulated colon model with mixed human faecal culture. Quantitative PCR and flow cytometry were used to determine the microbial group and strain densities after the simulated colonic fermentation of panose, and chromatographic methods were utilized to analyse metabolite concentrations. In pure cultures, sophorose and panose were both fermented only by few beneficial strains, and in the colon simulator, panose gave a significant increase in the numbers of Bifidobacterium and Bifidobacterium lactis, concomitantly decreasing Bacteroides group. Butyrate and acetate production was significantly increased together with decreased markers of protein fermentation as a result of panose fermentation. Conclusions: Panose had bifidogenic activities in vitro, and these potential beneficial effects should be further assessed in vitro and in vivo. Significance and Impact of the Study: The current study has provided the first data on pure panose fermentation by the endogenous microbiota and extends our knowledge of the selective fermentation of oligosaccharides by the intestinal microbes.

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Section: Discussionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Panose, a new prebiotic candidate

Mäkeläinen¹,

Hasselwander²,

Rautonen³

et al. 2009

Letters in Applied Microbiology

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show abstract

“…) and increase the numbers of lactobacilli and bifidobacteria in human faecal microbiota (Kohmoto et al . ; Yen et al ., ). In contrast, dietary resistant starch stimulated bifidobacteria but not lactobacilli in rodent and human faecal microbiota (Martínez et al .…”

Section: Resultsmentioning

confidence: 99%

“…Consumption of commercial IMO increased the proportion of bifidobacteria and lactobacilli in faecal microbiota of humans and rodents (Kohmoto et al . ; Yen et al ., ; Ketabi et al . ).…”

Section: Introductionmentioning

confidence: 99%

Metabolism of isomalto-oligosaccharides by Lactobacillus reuteri and bifidobacteria

Ketabi

Buchko

et al. 2013

Lett Appl Microbiol

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Significance and Impact of the Study: Isomalto-oligosaccharides (IMO) are applied as functional food ingredients, but the composition and biological functionality of current commercial products are poorly documented. This study is the first to analyse IMO metabolism by Lactobacillus reuteri. Bifidobacteria were used for comparison. Commercial IMO contained IMO with degree of polymerization (DP) of up to four and panose-series oligosaccharides with DP of up to 5. L. reuteri preferentially metabolized short-chain oligosaccharides, whereas bifidobacteria preferentially metabolized higher oligosaccharides. Results of this study allow the modification of the biological and technological functionality of commercial IMO by adjustment of the degree of polymerization and will thus facilitate the application development for IMO. AbstractCommercial isomalto-oligosaccharides (IMO) are functional food ingredients. They are composed of a(1?6)-and a(1?4)-linked oligosaccharides. IMO are partially indigestible, and dietary IMO stimulate beneficial members of intestinal microbiota, including lactobacilli and bifidobacteria. However, data on IMO metabolism by lactobacilli are not available. It was the aim of this study to identify metabolic pathways of IMO metabolism in lactobacilli. This study focused on the host-adapted species Lactobacillus reuteri. Metabolism of bifidobacteria was analysed for comparison. Commercial IMO contained IMO with a degree of polymerization (DP) of up to four and panose-series oligosaccharides (POS) with a DP of up to 5. Lactobacilli metabolized isomaltose preferentially over oligosaccharides with higher DP. Bifidobacteria preferentially metabolized oligosaccharides with higher DP and accumulated glucose. Metabolism of IMO and POS by L. reuteri was attributed to a(1?6)-specific glucanase DexB and maltose phosphorylase. Contribution of maltose phosphorylase was verified by quantification of IMO and POS phosphorolysis in crude cellular extracts of L. reuteri 100-23. In conclusion, metabolism of IMO by lactobacilli is limited to short-chain oligosaccharides, while bifidobacteria preferentially metabolize oligosaccharides with higher DP. The functionality of commercial IMO can thus be modified by degree of polymerization.

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“…They are found in fermented foods such as miso, soy sauce, and sake. Several studies reported favorable functional properties in IMO, including improvement of constipation (Liu et al 1994;Chen et al 2001;Wang et al 2001), proliferation of bifidobacteria (Kohmoto et al 1988(Kohmoto et al , 1991Cheng et al 2000), prevention of dental caries (Hamada et al 1984;Kanno 1990), reduction of fecal putrefactive metabolites (such as indole and pcresol) (Liu et al 1994;, and reduced serum total cholesterol and triglyceride (Liu and Tsai 1995;Wang et al 2001;. Today, IMO can be produced enzymatically from cornstarch and its energy value is ≈75% that of maltose (Kohmoto et al 1992).…”

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confidence: 99%

Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake

2008

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Cereal Chem. 85(4):515-521Sponge cakes were formulated using isomaltooligosaccharide (IMO) syrup as a sweetener to replace 0, 25, 50, 75, and 100% sucrose. The qualities of cakes were evaluated by physicochemical, microbiological, and sensory evaluation analyses. The viscosity in cake batter, cake volume, crumb Hunter a value, and IMO contents of baked cakes increased with increasing IMO syrup level, whereas the specific gravity in cake batter, crust L a b, and crumb L and b values, and hardness of baked cakes showed a reverse trend. The crust and crumb of cakes became darker and less yellow and had a better tender and less sweet texture as IMO syrup level increased and sucrose decreased. The degree of overall liking of cakes increased with increasing IMO syrup level. Total plate counts exceeded 10 5 CFU/g for cakes stored at 25°C for three days and <10 3 CFU/g for the samples stored at 5°C for seven days. The changes in the moisture content, water activity, L a b values, and IMO contents of samples did not differ during storage. Overall, sucrose in the formulation of sponge cakes could be partially or fully replaced with IMO syrup.

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Dose-response Test of Isomaltooligosaccharides for Increasing Fecal Bifidobacteria

Cited by 30 publications

References 4 publications

Panose, a new prebiotic candidate

Panose, a new prebiotic candidate

Metabolism of isomalto-oligosaccharides by Lactobacillus reuteri and bifidobacteria

Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake

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