Abstract
Three lactic acid bacteria (LAB) strains identified as Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus sakei isolated from meat products were tested for their ability to utilize and grow on xylooligosaccharides (XOSs). The extent of carbohydrate utilization by the studied strains was analyzed by HPLC. All three strains showed preferences for the degree of polymerization (DP). The added oligosaccharides induced the LAB to form end-products of typical mixed-acid fermentation. The utilization of XOSs by the microorganisms requires the action of three important enzymes: β-xylosidase (EC 3.2.1.37) exo-oligoxylanase (EC 3.2.1.156) and α-L-arabinofuranosidase (EC 3.2.1.55). The presence of intracellular β-D-xylosidase in Lb. brevis, Lb. plantarum, and Lb. sakei suggest that XOSs might be the first imported into the cell by oligosaccharide transporters, followed by their degradation to xylose. The studies on the influence of XOS intake on the lipids of rat liver plasma membranes showed that oligosaccharides display various beneficial effects for the host organism, which are probably specific for each type of prebiotic used. The utilization of different types of oligosaccharides may help to explain the ability of Lactobacillus strains to compete with other bacteria in the ecosystem of the human gastrointestinal tract.
Highlights
There is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis
Depending upon various xylan sources used for XOS production, the structures of XOSs vary in the degree of polymerization (DP), monomeric units, and types of linkages
The results indicated that XOSs induce lactic acid bacteria (LAB) to form the end-products of typical mixed-acid fermentation which was mainly due to the starvation of cells
Summary
There is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits [1]. Xylooligosaccharides are sugar oligomers made up of xylose units, which appear naturally in bamboo shoots, fruits, vegetables, milk, and honey. Their production at an industrial scale is carried out from lignocellulosic materials. Depending upon various xylan sources used for XOS production, the structures of XOSs vary in the degree of polymerization (DP), monomeric units, and types of linkages. XOSs are mixtures of oligosaccharides formed by xylose residues linked through β-(1→4)-linkages [5]. The number of xylose residues involved in their formation can vary from 2 to 10
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