In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

Elisabetta Difilippo; Feipeng Pan; Madelon Logtenberg; Rianne H A M Willems; Saskia Braber; Johanna Fink-Gremmels; Henk A Schols; Harry Gruppen

doi:10.1021/acs.jafc.5b05384

In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

Elisabetta Difilippo, Feipeng Pan, Madelon Logtenberg, Rianne H A M Willems, Saskia Braber, Johanna Fink-Gremmels, Henk A Schols, Harry Gruppen

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.

Original language	English
Pages (from-to)	2127-33
Number of pages	7
Journal	Journal of Agricultural and Food Chemistry
Volume	64
Issue number	10
DOIs	https://doi.org/10.1021/acs.jafc.5b05384
Publication status	Published - Feb 2016

Keywords

Animals
Bacteria
Feces
Fermentation
Gastrointestinal Microbiome
Milk
Molecular Structure
Oligosaccharides
Swine
Journal Article
Research Support, Non-U.S. Gov't

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10.1021/acs.jafc.5b05384

FermentationFinal published version, 792 KBLicence: Taverne

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title = "In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum",

abstract = "In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.",

keywords = "Animals, Bacteria, Feces, Fermentation, Gastrointestinal Microbiome, Milk, Molecular Structure, Oligosaccharides, Swine, Journal Article, Research Support, Non-U.S. Gov't",

author = "Elisabetta Difilippo and Feipeng Pan and Madelon Logtenberg and Willems, \{Rianne H A M\} and Saskia Braber and Johanna Fink-Gremmels and Schols, \{Henk A\} and Harry Gruppen",

year = "2016",

month = feb,

doi = "10.1021/acs.jafc.5b05384",

language = "English",

volume = "64",

pages = "2127--33",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

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T1 - In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

AU - Difilippo, Elisabetta

AU - Pan, Feipeng

AU - Logtenberg, Madelon

AU - Willems, Rianne H A M

AU - Braber, Saskia

AU - Fink-Gremmels, Johanna

AU - Schols, Henk A

AU - Gruppen, Harry

PY - 2016/2

Y1 - 2016/2

N2 - In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.

AB - In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of polymerization 4-7 were depleted within 12 h of fermentation, whereas fucosylated and phosphorylated PMOs were partially resistant to fermentation. GOS structures containing β1-3 and β1-2 linkages were preferably fermented over GOS containing β1-4 and β1-6 linkages. Upon in vitro fermentation, acetate and butyrate were produced as the main organic acids. GOS fermentation by piglet inoculum showed a unique fermentation pattern with respect to preference of GOS size and organic acids production.

KW - Animals

KW - Bacteria

KW - Feces

KW - Fermentation

KW - Gastrointestinal Microbiome

KW - Milk

KW - Molecular Structure

KW - Oligosaccharides

KW - Swine

KW - Journal Article

KW - Research Support, Non-U.S. Gov't

U2 - 10.1021/acs.jafc.5b05384

DO - 10.1021/acs.jafc.5b05384

M3 - Article

C2 - 26898103

SN - 0021-8561

VL - 64

SP - 2127

EP - 2133

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 10

ER -

In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

Abstract

Keywords

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