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Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose

Published online by Cambridge University Press:  18 May 2009

Alejandra Cardelle-Cobas ,
María Fernández ,
Nuria Salazar ,
Cristina Martínez-Villaluenga ,
Mar Villamiel ,
Patricia Ruas-Madiedo  and
Clara G de los Reyes-Gavilán
Alejandra Cardelle-Cobas
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, Madrid28006, Spain
María Fernández
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta. Infiesto s/n, 33300Villaviciosa (Asturias), Spain
Nuria Salazar
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta. Infiesto s/n, 33300Villaviciosa (Asturias), Spain
Cristina Martínez-Villaluenga
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, Madrid28006, Spain
Mar Villamiel*
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, Madrid28006, Spain
Patricia Ruas-Madiedo
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta. Infiesto s/n, 33300Villaviciosa (Asturias), Spain
Clara G de los Reyes-Gavilán
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta. Infiesto s/n, 33300Villaviciosa (Asturias), Spain
*
*For correspondence; e-mail: [email protected]
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Abstract

Bifidogenic effect and stimulation of short chain fatty acid (SCFA) production by fractions of oligosaccharides with a DP⩾3 and Gal β(1-6) linkages synthesised from lactose or lactulose by Pectinex Ultra SP-L and Lactozym 3000 L HP G were evaluated in human faecal slurries. Results were compared with those obtained for the commercial oligosaccharide mixture Vivinal®-GOS. Quantitative real-time PCR showed that all galacto-oligosaccharide (GOS) fractions stimulated slightly higher bifidobacteria growth than lactose, lactulose and Vivinal®-GOS. GOS fractions promoted the production of total SCFA and acetic acid in a similar way to Vivinal®-GOS and more than glucose, lactose and lactulose. In conclusion, oligosaccharides derived from lactose and lactulose may represent a suitable alternative to lactulose for the design of new functional food ingredients.

Keywords

Oligosaccharidesbifidogenic effectshort chain fatty acidslactoselactulose
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 3 , August 2009 , pp. 317 - 325
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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