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Published in: European Journal of Nutrition 1/2020

Open Access 01-02-2020 | Clostridium | Original Contribution

Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation

Authors: Suzanne Harris, Stephen Powers, Andrea Monteagudo-Mera, Ondrej Kosik, Alison Lovegrove, Peter Shewry, Dimitris Charalampopoulos

Published in: European Journal of Nutrition | Issue 1/2020

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Abstract

Purpose

To test the prebiotic activity of wheat arabinogalactan-peptide (AGP), which is a soluble dietary fibre composed of arabinogalactan polysaccharide linked to a 15-residue peptide, which accounts for up to 0.4% of the dry weight of wheat flour.

Methods

The prebiotic activity of AGP prepared from white wheat flour was tested using in vitro fermentation by colonic bacteria in automated pH-controlled anaerobic stirred batch cultures and compared to fructooligosaccharide (FOS) and wheat flour arabinoxylan (AX). Bacterial populations were measured using fluorescence in situ hybridisation (flow-FISH) and short chain fatty acid (SCFA) concentrations were measured using HPLC.

Results

Fermentation of AGP resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate after 24 h of fermentation.

Conclusions

These results were comparable to those obtained with AX and confirm the prebiotic potential of AGP. Furthermore, fermentation of a mixture of AGP and AX was faster compared to the single substrates and more similar to FOS, indicating that combinations of fermentable carbohydrates with different structures are potentially more effective as prebiotics than single substrates.
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Metadata
Title
Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation
Authors
Suzanne Harris
Stephen Powers
Andrea Monteagudo-Mera
Ondrej Kosik
Alison Lovegrove
Peter Shewry
Dimitris Charalampopoulos
Publication date
01-02-2020
Publisher
Springer Berlin Heidelberg
Keyword
Clostridium
Published in
European Journal of Nutrition / Issue 1/2020
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI
https://doi.org/10.1007/s00394-019-01908-7

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