Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 10, Issue -, Pages 1-12Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2014.05.011
Keywords
Prebiotic; Antioxidant Ferulic acid; AXOS; In vitro fermentation
Categories
Funding
- 'Fonds voor Wetenschappelijk Onderzoek' (FWO, Brussels, Belgium)
- European Commission in the Communities 7th Framework Programme (FP7) [FP7-241566]
Ask authors/readers for more resources
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. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available