Abstract
In this study, the impact of structural features of (feruloylated) arabinoxylanoligosaccharides (AXOS) on their fermentability and antioxidant properties during in vitro fermentation was investigated. Two AXOS samples with a low average degree of arabinose substitution, specifically differing in average degree of polymerization, and three AXOS samples, specifically differing in ferulic acid (FA) content and appearance (free or bound), were incubated with cultured human colon microbiota. While the impact of average degree of polymerization on AXOS fermentation was small under the conditions used, both bound and free FA inhibited AXOS fermentation. Bound FA probably hinders enzyme activity sterically. Free FA and its microbial metabolites can exert antibacterial effects. Feruloylated AXOS samples exhibited good antioxidant properties, although the antioxidant activity decreased during fermentation as free or released FA was further metabolized.
| Original language | English |
|---|---|
| Pages (from-to) | 1-12 |
| Number of pages | 12 |
| Journal | Journal of Functional Foods |
| Volume | 10 |
| DOIs | |
| Publication status | Published - 1 Sep 2014 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- Antioxidant
- AXOS
- Ferulic acid
- In vitro fermentation
- Prebiotic
Cite this
}
Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota. / Snelders, Jeroen; Olaerts, Heleen; Dornez, Emmie; Van de Wiele, Tom; Aura, Anna Marja; Vanhaecke, Lynn; Delcour, Jan A.; Courtin, Christophe M. (Corresponding Author).
In: Journal of Functional Foods, Vol. 10, 01.09.2014, p. 1-12.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota
AU - Snelders, Jeroen
AU - Olaerts, Heleen
AU - Dornez, Emmie
AU - Van de Wiele, Tom
AU - Aura, Anna Marja
AU - Vanhaecke, Lynn
AU - Delcour, Jan A.
AU - Courtin, Christophe M.
PY - 2014/9/1
Y1 - 2014/9/1
N2 - In this study, the impact of structural features of (feruloylated) arabinoxylanoligosaccharides (AXOS) on their fermentability and antioxidant properties during in vitro fermentation was investigated. Two AXOS samples with a low average degree of arabinose substitution, specifically differing in average degree of polymerization, and three AXOS samples, specifically differing in ferulic acid (FA) content and appearance (free or bound), were incubated with cultured human colon microbiota. While the impact of average degree of polymerization on AXOS fermentation was small under the conditions used, both bound and free FA inhibited AXOS fermentation. Bound FA probably hinders enzyme activity sterically. Free FA and its microbial metabolites can exert antibacterial effects. Feruloylated AXOS samples exhibited good antioxidant properties, although the antioxidant activity decreased during fermentation as free or released FA was further metabolized.
AB - In this study, the impact of structural features of (feruloylated) arabinoxylanoligosaccharides (AXOS) on their fermentability and antioxidant properties during in vitro fermentation was investigated. Two AXOS samples with a low average degree of arabinose substitution, specifically differing in average degree of polymerization, and three AXOS samples, specifically differing in ferulic acid (FA) content and appearance (free or bound), were incubated with cultured human colon microbiota. While the impact of average degree of polymerization on AXOS fermentation was small under the conditions used, both bound and free FA inhibited AXOS fermentation. Bound FA probably hinders enzyme activity sterically. Free FA and its microbial metabolites can exert antibacterial effects. Feruloylated AXOS samples exhibited good antioxidant properties, although the antioxidant activity decreased during fermentation as free or released FA was further metabolized.
KW - Antioxidant
KW - AXOS
KW - Ferulic acid
KW - In vitro fermentation
KW - Prebiotic
UR - http://www.scopus.com/inward/record.url?scp=84918791862&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2014.05.011
DO - 10.1016/j.jff.2014.05.011
M3 - Article
AN - SCOPUS:84918791862
VL - 10
SP - 1
EP - 12
JO - Journal of Functional Foods
JF - Journal of Functional Foods
SN - 1756-4646
ER -