The prebiotic, oligofructose-enriched inulin modulates the faecal metabolite profile: An in vitro analysis
Article first published online: 21 JUN 2010
Copyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 54, Issue 12, pages 1791–1801, December 2010
How to Cite
De Preter, V., Falony, G., Windey, K., Hamer, H. M., De Vuyst, L. and Verbeke, K. (2010), The prebiotic, oligofructose-enriched inulin modulates the faecal metabolite profile: An in vitro analysis. Mol. Nutr. Food Res., 54: 1791–1801. doi: 10.1002/mnfr.201000136
- Issue published online: 2 DEC 2010
- Article first published online: 21 JUN 2010
- Manuscript Accepted: 11 MAY 2010
- Manuscript Revised: 29 APR 2010
- Manuscript Received: 17 MAR 2010
- Fund for Scientific Research–Flanders. Grant Number: FWO-AL418
- Institute for the Encouragement of Science and Technology in the Industry (IWT)
- Protein fermentation;
Scope: Health benefits of prebiotic administration have been judged mainly from the increased numbers of bifidobacteria and the enhanced production of short-chain fatty acids in the colon. Only a few studies have focused on the capacity of prebiotics to decrease the proteolytic fermentation, which might contribute to health as well.
Methods and results: The influence of the prebiotic oligofructose-enriched inulin (OF-IN) on the pattern of volatile organic compounds was characterized using an in vitro faecal model. Faecal slurries, obtained from healthy subjects, were anaerobically incubated at 37°C with and without different doses of OF-IN (2.5, 5, 10, or 20 mg) and changes in the metabolite pattern and pH were evaluated. A total of 107 different volatile organic compounds were identified and classified according to their chemical classes. The concentration of esters and acids significantly increased with increasing doses of OF-IN. Similar effects were observed for some aldehydes. To the contrary, OF-IN dose-dependently inhibited the formation of S-compounds. Also, the generation of other protein fermentation metabolites such as phenolic compounds was inhibited in the presence of OF-IN.
Conclusion: Our results confirmed a clear dose-dependent stimulation of saccharolytic fermentation. Importantly, a significant decrease in toxic protein fermentation metabolites such as sulphides attended these effects.