Evaluation of xylooligosaccharides and fructooligosaccharides on digestive enzymes hydrolysis and as a nutrient for different probiotics and Salmonella typhimurium

Figueiredo, Franciane Cristina de; Ranke, Fabiane Fernanda de Barros; Neto, Pedro de Oliva

doi:10.1016/j.lwt.2019.108761

Cited by 47 publications

(15 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…By contrast, inulin and RH-XOS were digested in small amounts in the oral phase at 1.01% and 7.08%, respectively. In a previous study, commercial XOS (DP 2–4) and inulin did not degrade when incubated with salivary amylase enzyme but they may have an impact on digestion, which is defined as the hydrolytic and other processes that occur in the stomach and small intestine 69 , 70 . This result could be due to an impure composition hydrolysed by salivary α-amylase, which catalyzed the hydrolysis of α-glycosidic bonds of polysaccharide starch 71 .…”

Section: Resultsmentioning

confidence: 91%

Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

Klangpetch

Pattarapisitporn

Phongthai

et al. 2022

Sci Rep

View full text Add to dashboard Cite

The prebiotic properties of xylooligosaccharides (XOS) and arabino-xylooligosaccharides (AXOS) produced from rice husk (RH) using microwave treatment combined with enzymatic hydrolysis were evaluated. The RH was subjected to microwave pretreatment at 140, 160 and 180 °C for 5, 10 and 15 min to obtain crude arabinoxylan (AX). Increasing microwave pretreatment time increased sugar content. Crude AX was extracted with 2% (w/v) sodium hydroxide at 25 °C for 24 h and used as a substrate for XOS production by commercial xylanases. Results showed that oligosaccharides produced by Pentopan Mono BG and Ultraflo Max provided xylobiose and xylotriose as the main products. AXOS was also present in the oligosaccharides that promoted growth of Lactobacillus spp. and resisted degradation by over 70% after exposure to simulated human digestion.

show abstract

Section: Resultsmentioning

confidence: 91%

Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

Klangpetch

Pattarapisitporn

Phongthai

et al. 2022

Sci Rep

View full text Add to dashboard Cite

show abstract

“…However, foods and supplements containing probiotics are vulnerable to inactivation by gastric acid, bile salts, and digestive enzymes. In contrast, non-digestible prebiotic oligosaccharides can reach the colon and modulate the beneficial intestinal microflora because they are stable in an acidic environment and are not absorbed in the upper gastrointestinal tract ( Kaplan and Hutkins, 2003 ; Pandey et al, 2015 ; Singh et al, 2017 ; Figueiredo et al, 2020 ). Prebiotic oligosaccharides mainly consist of fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), xylose-oligosaccharides (XOS) and inulin ( Mutanda et al, 2014 ; Singh et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Purification of Crude Fructo-Oligosaccharide Preparations Using Probiotic Bacteria for the Selective Fermentation of Monosaccharide Byproducts

et al. 2021

View full text Add to dashboard Cite

Probiotics are microbes that promote health when consumed in sufficient amounts. They are present in many fermented foods or can be provided directly as supplements. Probiotics utilize non-digestible prebiotic oligosaccharides for growth in the intestinal tract, contributing to a healthy microbiome. The oligosaccharides favored by probiotics are species-dependent, as shown by the selective utilization of substrates in mixed sugar solutions such as crude fructo-oligosaccharides (FOS). Enzymatically produced crude FOS preparations contain abundant monosaccharide byproducts, residual sucrose, and FOS varying in chain length. Here we investigated the metabolic profiles of four probiotic bacteria during the batch fermentation of crude FOS under controlled conditions. We found that Bacillus subtilis rapidly utilized most of the monosaccharides but little sucrose or FOS. We therefore tested the feasibility of a microbial fed-batch fermentation process for the purification of FOS from crude preparations, which increased the purity of FOS from 59.2 to 82.5% with a final concentration of 140 g·l−1. We also tested cell immobilization in alginate beads as a means to remove monosaccharides from crude FOS. This encapsulation concept establishes the basis for new synbiotic formulations that combine probiotic microbes and prebiotic oligosaccharides.

show abstract

“…They have been attached importance to recent years due to remarkable prospect of application in food, medicine, poultry and other elds (Cordero et al, 2019;Jia et al, 2020;Wu et al, 2020). Furthermore, XOS are more e cient than other prebiotics in enhancing growth of certain bi dobacteria and in protecting lactobacilli under stress environments (Pan et al, 2009;Makelainen et al, 2010;de Figueiredo et al, 2020). XOS also present good heat and pH stability, which is bene cial to retaining more nutritional properties in digestive tract (Courtin et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

One-step fermentation for producing xylo-oligosaccharides from wheat bran by recombinant Escherichia coli containing an alkaline xylanase

Liu¹,

Cong²,

Qiao³

et al. 2021

Preprint

View full text Add to dashboard Cite

One-step fermentation is a cheap way to produce xylo-oligosaccharides (XOS), where production of xylanases and XOS is integrated into a single process. In spite of having cost advantage, one-step fermentation is still short in yield so far due to the limited exploration. To cope with this issue, production of XOS from wheat bran by recombinant Escherichia coli through one-step fermentation was investigated here. A xylanase gene belonging to glycoside hydrolase family 11 of Bacillus agaradhaerens was employed to construct recombinant E. coli. This xylanase showed maximal activity at 60°C and pH 8.0. Its activity retained more than 60% after incubation at 70°C for 4 hours, showing a good stability. The recombinant E. coli successfully secreted xylanases that directly hydrolyzed wheat bran to XOS in fermentation medium. The generated XOS consisted of xylose, xylobiose and xylotriose accounting for 23.1%, 37.3% and 39.6%, respectively. Wheat bran concentration was found to be the most crucial factor affecting XOS production. The yield reached 5.3 mg/mL at 10% of wheat bran, which is higher than previous reports employing one-step fermentation. Nitrogen source type could also affect XOS yield by changing extracellular xylanase activity, and glycine was found to be the best one for fermentation. Optimal fermentation conditions were finally studied by response surface optimization. The maximal yield emerged at 44.3°C, pH 7.98, which is affected by characteristics of the xylanase and growth conditions of E. coli. This work indicates that the integrated fermentation using recombinant E. coli is highly competitive in cost and yield for production of XOS.

show abstract

Evaluation of xylooligosaccharides and fructooligosaccharides on digestive enzymes hydrolysis and as a nutrient for different probiotics and Salmonella typhimurium

Cited by 47 publications

References 39 publications

Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

Purification of Crude Fructo-Oligosaccharide Preparations Using Probiotic Bacteria for the Selective Fermentation of Monosaccharide Byproducts

One-step fermentation for producing xylo-oligosaccharides from wheat bran by recombinant Escherichia coli containing an alkaline xylanase

Contact Info

Product

Resources

About