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)

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

39 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 Sep 2014
MoE publication type	A1 Journal article-refereed

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

Snelders, Jeroen ; Olaerts, Heleen ; Dornez, Emmie ; Van de Wiele, Tom ; Aura, Anna Marja ; Vanhaecke, Lynn ; Delcour, Jan A. ; Courtin, Christophe M. / Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota. In: Journal of Functional Foods. 2014 ; Vol. 10. pp. 1-12.

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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.",

keywords = "Antioxidant, AXOS, Ferulic acid, In vitro fermentation, Prebiotic",

author = "Jeroen Snelders and Heleen Olaerts and Emmie Dornez and {Van de Wiele}, Tom and Aura, {Anna Marja} and Lynn Vanhaecke and Delcour, {Jan A.} and Courtin, {Christophe M.}",

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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; 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

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AU - Van de Wiele, Tom

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