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

Abstract

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.

The antagonistic activity of the synbiotic containing Lactobacillus acidophilus and pineapple residue FOS against pathogenic bacteria

“…Although L. reuteri is known to produce a bacteriocin (reutrin) bound as antimicrobial against pathogens such as E. coli, it has shown a significant increase in the growth rate and inhibitory action against bacteria when using FOS as a sole source of carbon (Manning and Gibson, 2004;Bengmark, 2005). Likotrafiti et al (2015) and Kanjan and Hongpattarakere (2017) noticed an overall decrease in S. Typhimurium and water soluble (Gibson and Roberfroid, 1995;Roberfroid, 2001;Duggan et al, 2002;Fan et al, 2021;Wongkrasant et al, 2020;Andermann et al, 2021;Zhang et al, 2021). The most common prebiotic foods include soybeans, artichokes, oats, honey, berries, asparagus, many fruits, and goat's milk (Farnworth, 2008).…”

Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment

“…Recently, there has been an attempt to identify a potentially beneficial application of Bacillus coagulan DSM1 and Bc. ( Bacillus ) subtilis YBJ in the purification of FOSs [ 14 ]. The major drawback of these organisms is their lack of efficiency in sucrose assimilation and fermentation.…”

Dose-Response of Fruit Oligosaccharides on Rumen Fermentation Parameters, CH4 Emission and Skatole Content In Vitro

“…Because of its benefits for animals, low cost and convenient use [13], there is increasing interest in the use of FOS as a feed additive [14,15]. Previous studies demonstrated that FOS could improve rumen fermentation performance, food intake [16], feed utilization efficiency [17], absorption and utilization of protein [18], production performance [19] and antioxidant capacity of ruminants [20]. It also has the ability to regulate the hormone neuroendocrine axis related to fat metabolism by affecting beneficial microorganisms and their metabolites in the intestine [21].…”