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Article

Fermentability of a Novel Galacto-Oligosaccharide Mixture by Lactobacillus spp. and Bifidobacterium spp.

1
Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU—University of Natural Resources and Life Sciences Vienna, A-1190 Vienna, Austria
2
Food Microbiology and Hygiene Laboratory, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, A-1190 Vienna, Austria
3
Food Quality Assurance Laboratory, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, A-1190 Vienna, Austria
4
Department of Biotechnology, The University of Danang-University of Science and Technology, Nguyen Luong Bang 54, 550000 Danang, Vietnam
*
Author to whom correspondence should be addressed.
Joint first authorship
Academic Editor: Chi-Fai Chau
Molecules 2018, 23(12), 3352; https://doi.org/10.3390/molecules23123352
Received: 3 December 2018 / Revised: 12 December 2018 / Accepted: 15 December 2018 / Published: 18 December 2018
This study aimed to investigate the specific growth stimulation of certain desired intestinal bacteria by a novel galacto-oligosaccharide mixture, which was produced with a β-galactosidase from a potential probiotic Lactobacillus isolate that contained mainly oligosaccharides of β-1,3 and β-1,6 glycosidic linkages (termed Lb-GOS) using single-strain fermentations. The composition of this Lb-GOS mixture was 33.5% disaccharides, 60.5% trisaccharides, 4.8% tetrasaccharides, and 1.0% pentasaccharides with a negligible amount of monosaccharides, lactose, and lactobionic acid (0.3%). Eight Lactobacillus spp. strains and three Bifidobacterium spp. strains were used in single-strain fermentations to determine the fermentation activity scores of this Lb-GOS preparation compared to two commercially available prebiotic mixtures, 4′GOS-P and Vivinal GOS (V-GOS). The highest scores were obtained when L. reuteri Lb46 and the two Bifidobacterium strains, B. animalis subsp. lactis Bif1 and Bif3, were grown on these galacto-oligosaccharide mixtures. In addition, the Lb-GOS mixture was found to have higher fermentation activity scores; hence, it stimulated the growth of these probiotic strains more than 4′GOS-P and V-GOS, which may be attributed to the different glycosidic linkage types that are found in the Lb-GOS mixture compared to the other two commercial preparations. These findings suggested that the Lb-GOS mixture that is described in this work should be of interest for the formulations of new carbohydrate-based functional food ingredients. View Full-Text
Keywords: prebiotics; β-galactosidase; galacto-oligosaccharides; Lactobacillus; Bifidobacterium prebiotics; β-galactosidase; galacto-oligosaccharides; Lactobacillus; Bifidobacterium
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MDPI and ACS Style

Kittibunchakul, S.; Maischberger, T.; Domig, K.J.; Kneifel, W.; Nguyen, H.-M.; Haltrich, D.; Nguyen, T.-H. Fermentability of a Novel Galacto-Oligosaccharide Mixture by Lactobacillus spp. and Bifidobacterium spp. Molecules 2018, 23, 3352. https://doi.org/10.3390/molecules23123352

AMA Style

Kittibunchakul S, Maischberger T, Domig KJ, Kneifel W, Nguyen H-M, Haltrich D, Nguyen T-H. Fermentability of a Novel Galacto-Oligosaccharide Mixture by Lactobacillus spp. and Bifidobacterium spp. Molecules. 2018; 23(12):3352. https://doi.org/10.3390/molecules23123352

Chicago/Turabian Style

Kittibunchakul, Suwapat, Thomas Maischberger, Konrad J. Domig, Wolfgang Kneifel, Hoang-Minh Nguyen, Dietmar Haltrich, and Thu-Ha Nguyen. 2018. "Fermentability of a Novel Galacto-Oligosaccharide Mixture by Lactobacillus spp. and Bifidobacterium spp." Molecules 23, no. 12: 3352. https://doi.org/10.3390/molecules23123352

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