Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/55081

TitleIn vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
Author(s)Nobre, Clarisse
Sousa, S. C.
Silva, S. P.
Pinheiro, Ana Cristina
Coelho, E.
Vicente, A. A.
Gomes, A. M. P.
Coimbra, M. A.
Teixeira, J. A.
Rodrigues, L. R.
KeywordsFructo-oligosaccharides
Aspergillus
Prebiotics
Probiotics
Glycosidic linkage analysis
NeoFOS
Issue dateJul-2018
PublisherElsevier
JournalJournal of Functional Foods
CitationNobre, Clarisse; Sousa, S. C.; Silva, S. P.; Pinheiro, Ana Cristina; Coelho, E.; Vicente, António A.; Gomes, A. M. P.; Coimbra, M. A.; Teixeira, José A.; Rodrigues, Lígia R., In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus. Journal of Functional Foods, 46, 278-287, 2018
Abstract(s)The bifidogenic potential of fructo-oligosaccharides (FOS) produced by a newly isolated strain Aspergillus ibericus was studied. Their activity was compared to FOS produced by Aureobasidium pullulans and to a non-microbial commercial FOS sample (Raftilose® P95). FOS fermentability by a number of probiotic bacteria and their hydrolytic resistance to the simulated harsh conditions of the digestive system was evaluated. Aspergillus ibericus FOS sample effectively promoted probiotic bacteria growth. Overall, microbial-derived FOS promoted greater cellular growth compared to the commercial sample. FOS fermentation was both substrate and strain specific. The FOS structural differences identified may explain their distinct assimilation by the probiotics. [Fru(26)Glc] (possibly blastose) and a reducing trisaccharide (possibly [Fru(26)Glc(12)Fru], neokestose) were only found in microbial-derived FOS samples, while Raftilose® P95 was richer in inulobiose/inulotriose. 1-Kestose and nystose were only slightly hydrolyzed in the presence of gastric and intestinal fluid. FOS synthesized by Aspergillus exhibited great potential as food ingredients with likely prebiotic features.
TypeArticle
URIhttp://hdl.handle.net/1822/55081
DOI10.1016/j.jff.2018.05.004
ISSN1756-4646
Publisher versionhttps://www.journals.elsevier.com/journal-of-functional-foods
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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