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Vitro Fermentation (vitro + fermentation)
Selected AbstractsAntioxidative capacity produced by Bifidobacterium - and Lactobacillus acidophilus -mediated fermentations of konjac glucomannan and glucomannan oligosaccharidesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2008Cheng-Hsin Wang Abstract BACKGROUND: Konjac glucomannan (KGM) has been shown to stimulate the growth of bifidobacteria and lactobacilli in the human and rat colon. This study investigated the antioxidative effects produced after 48 h in vitro fermentation of unhydrolysed KGM and two hydrolysed KGM fractions (KH1 and KH2 with degree of polymerisation 10 and 5 respectively) by Bifidobacterium adolescentis, B. bifidum, B. breve, B. longum and Lactobacillus acidophilus respectively. The inhibitory effect on conjugated diene formation, ferric-chelating capacity, ,,,-diphenyl-,-picrylhydrazyl (DPPH) radical-scavenging ability and thiobarbituric acid-reactive substances (TBARS) concentration produced by these fermentations were compared with those of oligofructose (OF) fermentation. RESULTS: The fermentation of KGM by each bacterial strain produced higher ferric-chelating capacity of the culture supernatant compared with KH2 or OF fermentation. In contrast, the fermentation of KGM by each bacterial strain led to lower inhibition of conjugated diene formation and lower radical-scavenging ability compared with KH2 fermentation. The fermentation of KH2 produced the lowest amount of TBARS. CONCLUSION: The fermentation of unhydrolysed KGM by colonic lactic acid bacteria in vitro produced antioxidative capacity mainly by preventing the initiation of ferrous ion-induced peroxidation, whereas the fermentation of konjac oligosaccahrides did so by increasing the radical-scavenging ability and eliminating lipid peroxide formation. Copyright © 2008 Society of Chemical Industry [source] In vitro fermentation of cereal dietary fibre carbohydrates by probiotic and intestinal bacteriaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2002Ross Crittenden Abstract A range of probiotic and other intestinal bacteria were examined for their ability to ferment the dietary fibre carbohydrates ,-glucan, xylan, xylo-oligosaccharides (XOS) and arabinoxylan. ,-Glucan was fermented by Bacteroides spp and Clostridium beijerinckii but was not fermented by lactobacilli, bifidobacteria, enterococci or Escherichia coli. Unsubstituted xylan was not fermented by any of the probiotic bacteria examined. However, many Bifidobacterium species and Lactobacillus brevis were able to grow to high yields using XOS. XOS were also efficiently fermented by some Bacteroides isolates but not by E coli, enterococci, Clostridium difficile, Clostridium perfringens or by the majority of intestinal Lactobacillus species examined. Bifidobacterium longum strains were able to grow well using arabinoxylan as the sole carbon source. These organisms hydrolysed and fermented the arabinosyl residues from arabinoxylan but did not substantially utilise the xylan backbone of the polysaccharide. Arabinoxylan was not fermented by lactobacilli, enterococci, E coli, C perfringens or C difficile and has potential to be an applicable carbohydrate to complement probiotic Bif longum strains in synbiotic combinations. © 2002 Society of Chemical Industry [source] Identification of gas-producing components in different varieties of Phaseolus vulgaris by in vitro fermentationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2001M Granito Abstract Phaseolus vulgaris consumption has been limited as part of the occidental diet owing to flatulence production. Raffinose, stachyose and verbascose have been shown to be the main components responsible for flatulence; however, it is thought that soluble fibre could also be involved in this phenomenon. The aim of the present study was to identify the main components of beans influencing flatus. Ten varieties of P vulgaris originating from South America were first analysed for their main nutrient and carbohydrate fractions. Three of the varieties were then fractionated to extract soluble and insoluble fibres. Various combinations of ,-galactosides and soluble and insoluble fibre fractions, in similar proportions to those contained in cooked grains, were used as substrates for in vitro fermentation studies using human faecal inoculum to determine the fermentative capacity of each of the three fractions. Considering the white varieties, total gas production and acidification of the medium were correlated with fermented organic matter from soluble fibre (R2,=,1)) and with ,-galactosides (R2,=,0.75). On the other hand, tannins present in pigmented varieties did not seem to interfere significantly in fermentation of soluble fibre. The total production of gas per gram of mixed fractions of soluble fibre and ,-galactosides in proportions found in cooked grains was lower than that expected from each substrate separately. It can be concluded that soluble fibre and ,-galactosides are good substrates for endogenous colonic flora subjected to in vitro fermentation studies and are thus responsible for flatulence induced by legume consumption. © 2001 Society of Chemical Industry [source] Electrospray ionisation mass spectrometric study of degradation products of quercetin, quercetin-3-glucoside and quercetin-3-rhamnoglucoside, produced by in vitro fermentation with human faecal floraRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 7 2001Ulla Justesen Eight phenolic compounds, obtained by in vitro fermentation of quercetin, quercetin-3-glucoside and quercetin-3-rhamnoglucoside were analysed by electrospray ionisation mass spectrometry (ESI-MS). Low-energy collision-induced dissociation tandem mass spectrometry (CID-MS/MS) was performed on the [M,,,H], precursor ions to obtain specific fragmentation. Typical fragmentation of the phenolic acids was loss of 44 (CO2) and 18 (H2O),u. Production of m/z 108 by loss of neutral radicals, e.g. HCO2, CH3 or HCO, was also favoured. Structures of the compounds, numbered 1,8, were suggested based on the fragmentation patterns. Copyright © 2001 John Wiley & Sons, Ltd. [source] | ||||||||||