Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota

Jeroen Snelders; Heleen Olaerts; Emmie Dornez; Tom Van de Wiele; Anna Marja Aura; Lynn Vanhaecke; Jan A. Delcour; Christophe M. Courtin

doi:10.1016/j.jff.2014.05.011

Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota

Jeroen Snelders, Heleen Olaerts, Emmie Dornez, Tom Van de Wiele, Anna Marja Aura, Lynn Vanhaecke, Jan A. Delcour, Christophe M. Courtin^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

71 Citations (Scopus)

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	https://doi.org/10.1016/j.jff.2014.05.011
Publication status	Published - 1 Sept 2014
MoE publication type	A1 Journal article-refereed

Funding

Financial support from the ‘Fonds voor Wetenschappelijk Onderzoek’ (FWO, Brussels, Belgium) for the postdoctoral fellowship of Emmie Dornez and from the European Commission in the Communities 7th Framework Programme ( FP7/ 2007-2013 ) for the Biocore Project (grant agreement n° FP7-241566 ) is gratefully appreciated. This publication reflects only author's views and the Community is not liable for any use that may be made of the information contained in this publication. We thank Ellen Verbeke and Jana De Bodt (LabMET, Ghent University) and Venessa Eeckhaut (Faculty of Veterinary Sciences, Ghent University) for technical assistance. This research is also part of the Methusalem Programme Food for the Future (2007–2014). Jan A. Delcour is W.K. Kellogg Chair of Cereal Science and Nutrition at KU Leuven.

Keywords

Antioxidant
AXOS
Ferulic acid
In vitro fermentation
Prebiotic

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Snelders, J., Olaerts, H., Dornez, E., Van de Wiele, T., Aura, A. M., Vanhaecke, L., Delcour, J. A., & Courtin, C. M. (2014). Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota. Journal of Functional Foods, 10, 1-12. https://doi.org/10.1016/j.jff.2014.05.011

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title = "Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota",

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.",

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Snelders, J, Olaerts, H, Dornez, E, Van de Wiele, T, Aura, AM, Vanhaecke, L, Delcour, JA & Courtin, CM 2014, 'Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota', Journal of Functional Foods, vol. 10, pp. 1-12. https://doi.org/10.1016/j.jff.2014.05.011

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 et al.
In: Journal of Functional Foods, Vol. 10, 01.09.2014, p. 1-12.

Research output: Contribution to journal › Article › Scientific › peer-review

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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.

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KW - AXOS

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Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota

Abstract

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Keywords

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