The Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8

Haikuan Wang, Yan Shi, Shuli Zhang, Xueqin Gao, Feifei Liu, Huitu Zhang, Yujie Dai, Yue Wang, Fuping Lu
2014 Food science and technology research  
In vitro fermentation of six functional oligosaccharides including fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS), isomaltooligosaccharides (IMOS), raffinose and stachyose was performed by using Clostridium butyricum TK2 and Clostridium butyricum CB8. Among the six oligosaccharides, IMOS revealed the strongest fermentability for both strains, which was supported by the highest viable cells (10.1 ± 1.05 and 9.8 ± 0.41 log (CFU / mL)) and the highest
more » ... d the highest levels of SCFA or butyrate (11.77 ± 0.37 and 14.47 ± 1.05 mM) from fermentation with this functional oligosaccharide. The fermentability of GOS to two strains was better than raffinose or stachyose. The last groups were FOS and XOS. However, every oligosaccharide showed no significant difference in promoting the growth of both of C. butyricum (p > 0.05), and exerted some differences in the production of SCFA between two strains. This study provides a rational basis for establishing synbiotics with C. butyricum to improve the gut health.
doi:10.3136/fstr.20.1005 fatcat:yipmpa4xgvdxhcczdpqwv5wsam