In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota

Hdl Handle:
http://hdl.handle.net/10142/620535
Title:
In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota
Authors:
Pérez-López, E.; Cela, D.; Costabile, A.; Mateos-Aparicio, I.; Rupérez, P.
Abstract:
At present, there is a huge interest in finding new prebiotics from agrofood industrial waste, such as the soyabean by-product Okara, rich in insoluble dietary fibre. A previous treatment of Okara with high hydrostatic pressure assisted by the food-grade enzyme Ultraflo ® L achieved a 58·2 % increment in its soluble dietary fibre (SDF) contents. Therefore, potential prebiotic effect of both treated and native Okara was assayed using 48 h, pH-controlled, anaerobic batch cultures inoculated with human faecal slurries, which simulate the human gut. Changes in faecal microbiota were evaluated using 16S rRNA-based fluorescence in situ hybridisation, whereas release of SCFA and lactic acid was assessed by HPLC. Both Okara samples exhibited potential prebiotic effects but Okara treated to maximise its SDF content showed higher SCFA plus lactic acid, better growth promotion of beneficial bacteria, including bifidobacteria after 4 and 48 h and lactobacilli after 4 h of fermentation, and a greater inhibition of potentially harmful bacterial groups such as clostridia and Bacteroides. Differences found between fructo-oligosaccharides and Okara substrates could be attributed to the great complexity of Okara’s cell wall, which would need longer times to be fermented than other easily digested molecules, thus allowing an extended potential prebiotic effect. These results support an in vitro potential prebiotic effect of Okara.
Citation:
In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota 2016, 116 (06):1116 British Journal of Nutrition
Publisher:
Cambridge University Press
Journal:
British Journal of Nutrition
Issue Date:
29-Jul-2016
URI:
http://hdl.handle.net/10142/620535
DOI:
10.1017/S0007114516002816
Additional Links:
http://www.journals.cambridge.org/abstract_S0007114516002816
Type:
Article
Description:
Accepted Date: 27/06/2016; Version: Publisher Manuscript/ Final; Exceptions: None. Published by Cambridge University Press. COPYRIGHT: © The Authors 2016.
ISSN:
0007-1145; 1475-2662
Appears in Collections:
Department of Life Sciences Collection

Full metadata record

DC FieldValue Language
dc.contributor.authorPérez-López, E.en
dc.contributor.authorCela, D.en
dc.contributor.authorCostabile, A.en
dc.contributor.authorMateos-Aparicio, I.en
dc.contributor.authorRupérez, P.en
dc.date.accessioned2016-10-10T10:02:31Z-
dc.date.available2016-10-10T10:02:31Z-
dc.date.issued2016-07-29-
dc.identifier.citationIn vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota 2016, 116 (06):1116 British Journal of Nutritionen
dc.identifier.issn0007-1145-
dc.identifier.issn1475-2662-
dc.identifier.doi10.1017/S0007114516002816-
dc.identifier.urihttp://hdl.handle.net/10142/620535-
dc.descriptionAccepted Date: 27/06/2016; Version: Publisher Manuscript/ Final; Exceptions: None. Published by Cambridge University Press. COPYRIGHT: © The Authors 2016.en
dc.description.abstractAt present, there is a huge interest in finding new prebiotics from agrofood industrial waste, such as the soyabean by-product Okara, rich in insoluble dietary fibre. A previous treatment of Okara with high hydrostatic pressure assisted by the food-grade enzyme Ultraflo ® L achieved a 58·2 % increment in its soluble dietary fibre (SDF) contents. Therefore, potential prebiotic effect of both treated and native Okara was assayed using 48 h, pH-controlled, anaerobic batch cultures inoculated with human faecal slurries, which simulate the human gut. Changes in faecal microbiota were evaluated using 16S rRNA-based fluorescence in situ hybridisation, whereas release of SCFA and lactic acid was assessed by HPLC. Both Okara samples exhibited potential prebiotic effects but Okara treated to maximise its SDF content showed higher SCFA plus lactic acid, better growth promotion of beneficial bacteria, including bifidobacteria after 4 and 48 h and lactobacilli after 4 h of fermentation, and a greater inhibition of potentially harmful bacterial groups such as clostridia and Bacteroides. Differences found between fructo-oligosaccharides and Okara substrates could be attributed to the great complexity of Okara’s cell wall, which would need longer times to be fermented than other easily digested molecules, thus allowing an extended potential prebiotic effect. These results support an in vitro potential prebiotic effect of Okara.en
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dc.description.provenanceApproved for entry into archive by Camilla Griffiths (camilla.griffiths@roehampton.ac.uk) on 2016-10-10T10:02:31Z (GMT) No. of bitstreams: 1 in-vitro-fermentability.pdf: 879731 bytes, checksum: 0d0f903765481355c3ec356fa4e6c4ee (MD5)en
dc.description.provenanceMade available in DSpace on 2016-10-10T10:02:31Z (GMT). No. of bitstreams: 1 in-vitro-fermentability.pdf: 879731 bytes, checksum: 0d0f903765481355c3ec356fa4e6c4ee (MD5) Previous issue date: 2016-07-29en
dc.publisherCambridge University Pressen
dc.relation.urlhttp://www.journals.cambridge.org/abstract_S0007114516002816en
dc.rightsArchived with thanks to British Journal of Nutritionen
dc.titleIn vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota
dc.typeArticleen
dc.identifier.journalBritish Journal of Nutritionen
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