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In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems
Article first published online: 20 SEP 2012
Copyright © 2012 International Union of Biochemistry and Molecular Biology, Inc.
Volume 38, Issue 6, pages 440–449, November/December 2012
How to Cite
Oliveira, D. L., Costabile, A., Wilbey, R. A., Grandison, A. S., Duarte, L. C. and Roseiro, L. B. (2012), In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems. BioFactors, 38: 440–449. doi: 10.1002/biof.1043
- Issue published online: 14 DEC 2012
- Article first published online: 20 SEP 2012
- Manuscript Accepted: 10 AUG 2012
- Manuscript Received: 22 APR 2012
- Fundação para a Ciência e Tecnologia, FCT-MCTES, of the Portuguese Government. Grant Number: SFRH/BD/39042/2007
- caprine whey;
- antimicrobial activity;
- prebiotic index
The prebiotic effect of oligosaccharides recovered and purified from caprine whey, was evaluated by in vitro fermentation under anaerobic conditions using batch cultures at 37°C with human faeces. Effects on key gut bacterial groups were monitored over 24 h by fluorescence in situ hybridization (FISH), which was used to determine a quantitative prebiotic index score. Production of short-chain fatty acids (SCFAs) as fermentation end products was analyzed by high-performance liquid chromatography (HPLC). Growth of Bifidobacterium spp was significantly higher (P ≥ 0.05) with the purified oligosaccharides compared to the negative control. Lactic and propionic acids were the main SCFAs produced. Antimicrobial activity of the oligosaccharides was also tested, revealing no inhibition though a decrease in Staphylococcus aureus and Escherichia coli growth. These findings indicate that naturally extracted oligosaccharides from caprine whey could be used as new and valuable source of prebiotics. © 2012 International Union of Biochemistry and Molecular Biology, Inc.