期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 22, 页码 11949-11955出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf203576g
关键词
Maillard reaction; Amadori compound; caseinomacropeptide; prebiotics; lactulose; galacto-oligosaccharides; bifidogenic
资金
- CSIC [200870F010-1, 200870F010-2, 200870F010-3]
- Comunidad de Madrid [S2009/AGR-1469]
- Junta de Comunidades de Castilla-La Mancha
- European regional development fund (ERDF) [POII10-0178-4685]
The in vitro fermentation selectivity of hydrolyzed caseinomacropeptide (CMP) glycosylated, via Maillard reaction (MR), with lactulose, galacto-oligosaccharides from lactose (GOSLa), and galacto-oligosaccharides from lactulose (GOSLu) was evaluated, using pH-controlled small-scale batch cultures at 37 degrees C under anaerobic conditions with human feces. After 10 and 24 h of fermentation, neoglyconjugates exerted a bifidogenic activity, similar to those of the corresponding prebiotic carbohydrates. No significant differences were found in Bacteroides, Lactobacillus Enterococcus, Clostridium histolyticum subgroup, Atopobium and Clostridium coccoides-Eubacterium rectale populations. Concentrations of lactic acid and short-chain fatty acids (SCFA) produced during the fermentation of prebiotic carbohydrates were similar to those produced for their respective neoglycoconjugates at both fermentation times. These findings, joined with the functional properties attributed to CMP, could open up new applications of MR products involving prebiotics as novel multiple-functional ingredients with potential beneficial effects on human health.
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