Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5629
Título: In vitro fermentation of selected xylo-oligosaccharides by piglet intestinal microbiota
Autor: Moura, Patrícia
Cabanas, Susana
Lourenço, Paula
Gírio, Francisco
Loureiro-Dias, Maria C.
Esteves, M.Paula
Palavras-chave: xylo-oligosaccharides
piglet intestinal microbiota
degree of polymerisation
Data: 2008
Editora: Elsevier
Citação: "LWT - Food Science and Technology". ISSN 0023-6438. 41 (2008) 1952-1961
Resumo: The objective of this study was to compare the in vitro fermentability of xylo-oligosaccharides (XOS) with different degrees of polymerisation (DP) by the intestinal digesta collected in three distinct intestinal sections of the porcine intestinal tract: ileum, caecum, and distal colon. The studied oligosaccharides included commercial short-chain XOS (DP 2e5), and medium-chain (DP 2e14) and long-chain (DP 2e25) XOS obtained by autohydrolysis of brewery’s spent grain (BSG), corn cobs (CC) and Eucalyptus globulus wood (EUC). The oligosaccharide and monosaccharide consumption, lactate and short-chain fatty acids concentrations were correlated with shifts on PCR titres of Bacteroides/ Prevotella, Bifidobacterium and Lactobacillus/Pediococcus populations, by using group- and genus-specific primers. All tested XOS were extensively fermented by the piglet ileal, caecal and colonic microbiota. The rate of consumption of medium- and longchain XOS was notably reduced in the fermentations by the ileal inoculum as compared to commercial XOS. EUC XOS, CC XOS and commercial XOS supported an enhancement of bifidobacteria and lactobacilli replication in a first stage of the fermentations. Apparently this stimulation was not selective, because Bacteroides/Prevotella replication increased in a second stage of the fermentations, coincident in time with the highest consumption rates of some XOS mixtures tested. Mostly due to the slow fermentability by the ileal microbiota, medium-chain and long-chain XOS mixtures can be regarded as promising functional candidates suitable to act as distally fermentable substrates
Peer review: yes
URI: http://hdl.handle.net/10400.5/5629
ISSN: 0023-6438
Aparece nas colecções:DBEB - Artigos de Revistas

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