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In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides

Wang, Shin-Chwen
http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230

Abstract Details

2007, Master of Science, Ohio State University, Food Science and Nutrition.
here are hundreds of different types of microorganisms in human gastrointestinal system. It is well known that the colonic microflora have a profound influence on host’s health and their populations depend on the diet. One of the predominant culturable probiotic bacterial groups in human colon is known to be bifidobacteria. Prebiotics are non-digestible fibers which can pass the digestive system to the small intestine in order to stimulate the growth of beneficial bacteria that have already resided in the colon. Although oligosaccharides (OS) are the commonly used prebiotics, most of the currently available oligosaccharides are plant-based: fructo-oligosaccharides (FOS) from chicory roots, xylo-oligosaccharides from hemicellulose, soybean oligosaccharides from soy, and isomalto-oligosaccharides from starch. Among the oligosaccharides, galacto-oligosaccharides (GOS) are the only dairy-based OS. It can be produced from whey lactose, which is the major by-product in the cheese industry. Prebiotic oligosaccharides including GOS and FOS have been shown to stimulate the growth of probiotic bacteria. It is not clear, however, how GOS and other oligosaccharides affect certain intestinal bacterial growth. The objective of this study was to evaluate and compare the effects of GOS and other prebiotic oligosaccharides on the growth of selected probiotic bacteria, including Bifidobacterium breve, B. bifidum, B. longum, Lactobacillus acidophilus, and L. plantarum. The tested bacteria were cultured in defined media containing various oligosaccharides as the carbon source in serum bottles and 2-liter fermentors under anaerobic conditions. For comparison, glucose, lactose, malto-dextrin and fructo-oligosaccharides were also tested. Cell growth was monitored and used to estimate the specific growth rate and cell biomass produced from the carbon source tested in the fermentation. High performance liquid chromatography (HPLC) was used to analyze the concentrations of test substrates (glucose, lactose, GOS, and FOS) and organic acid products (lactic, butyric, and acetic acids) in the fermentation broth. These studies confirmed the prebiotic effects of GOS and several other commercially available oligosaccharides. However, among the oligosaccharides tested, GOS showed the best prebiotic effects, supporting the highest bifidobacterial growth and lactic acid production.
Shang-Tian Yang (Advisor)
David B. Min (Committee Member)
Ahmed E. Yousef (Committee Member)
75 p.
Food Science; Nutrition

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Citations

  • Wang, S.-C. (2007). In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230

    APA Style (7th edition)

  • Wang, Shin-Chwen. In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides. 2007. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230.

    MLA Style (8th edition)

  • Wang, Shin-Chwen. "In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides." Master's thesis, Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230

    Chicago Manual of Style (17th edition)

osu1420731230
181
© 2007, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.