An in vitro study of the fermentation of prebiotic mushroom beta-glucan and its effect on human gut microbiota
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AbstractRecently, prebiotics in the functional food markets are mainly derived from native and synthetic non-digestible oligosaccharides. Compared to prebiotic oligosaccharides, investigations on non-digestible long chain complex carbohydrates or polysaccharides for their utilization as novel prebiotics are rare. Interest on polysaccharides originated from plants and fungi as potential prebiotics is growing. Mushroom cell wall polysaccharides especially beta-glucans are non-digestible by human enzymes and are therefore potential candidates as prebiotic polysaccharides. The present study evaluates the potential of several native and modified mushroom beta-glucans as prebiotics by in vitro batch fermentation experiments using pure human colonic bacterial culture and human fecal samples as inoculum. In the pure culture experiments using a 96-well platform, all mushroom beta-glucans were fermented by the colonic bacteria to produce SCFAs and a decrease of pH in the culture medium to various extent. In terms of bacterial proliferation measured by change of optical density in the culture medium, the unbranched linear mushroom beta-1,3-glucan seemed to be better utilized by the probiotic bacteria especially bifidobacteria than the branched mushroom beta-glucan with a mixed 1,3 and 1,6 linkages and also had a comparable prebiotic utilization rate with inulin and lactulose. In the human fecal fermentation experiments, the composition and population of the human fecal bacteria were analyzed by the 16S rDNA sequencing. Between the native linear beta-1,3-glucan and its chemically modified counterpart obtained by carboxymethylation (CM) to increase water solubility, the CM beta-glucan supported the growth of lactobacilli better than the native one in the human infant fecal inoculum. Both native and CM mushroom linear beta-1,3-glucans increased the populations of Enterobacteriaceae, Enterococus, Bacteroides and Klebsiella but lowered the populations of Parabacteroides, Streptococus, Lachnospiraceae and Ruminococus. The prebiotic properties of these mushroom beta-glucans will be discussed in terms of the differences in their structural features.
All Author(s) ListKocas Ka Lun Lam, Kin Chun Ko, Peter Chi Keung Cheung
Name of ConferenceInternational Congress of the Malaysian Society for Microbiology (ICMSM2017)
Start Date of Conference04/12/2017
End Date of Conference07/12/2017
Place of ConferenceSelangor
Country/Region of ConferenceMalaysia
Proceedings TitleICMSM2017 Program and Abstracts
Year2017
Month12
LanguagesEnglish-United Kingdom
Keywordsfermentation, prebiotics, mushroom beta-glucans, human gut microbiota

Last updated on 2019-26-11 at 11:51