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 journalArticleScientificpeer-review

    32 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 languageEnglish
    Pages (from-to)1-12
    Number of pages12
    JournalJournal of Functional Foods
    Volume10
    DOIs
    Publication statusPublished - 1 Sep 2014
    MoE publication typeA1 Journal article-refereed

    Fingerprint

    ferulic acid
    Fermentation
    digestive system
    Antioxidants
    fermentation
    microorganisms
    antioxidants
    Polymerization
    polymerization
    Arabinose
    Microbiota
    arabinose
    sampling
    colon
    Colon
    antioxidant activity
    Gastrointestinal Microbiome
    In Vitro Techniques
    enzyme activity
    metabolites

    Keywords

    • Antioxidant
    • AXOS
    • Ferulic acid
    • In vitro fermentation
    • Prebiotic

    Cite this

    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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    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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    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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    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 journalArticleScientificpeer-review

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    AU - Snelders, Jeroen

    AU - Olaerts, Heleen

    AU - Dornez, Emmie

    AU - Van de Wiele, Tom

    AU - Aura, Anna Marja

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    AU - Delcour, Jan A.

    AU - Courtin, Christophe M.

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