Galactose Oligosaccharides Research Articles

Effect of complex prebiotics on Lactobacillus gasseri JM1 fermented soymilk: Physicochemical, flavor characteristics, and metabolites

Fermented soymilk reduces its overall acceptability due to its unpleasant flavor, but synergistic fermentation of soymilk with prebiotics and probiotics may be an effective way to improve its flavor. In this study, soymilk was fermented by adding 3% complex prebiotics (fructose oligosaccharides (FOS): inulin: galactose oligosaccharides (GOS) = 2: 2: 1) in synergy with Lactobacillus gasseri JM1. The study found that by increasing the viscosity of soymilk (2528.80 ± 132.07 cP), which in turn increased its water holding capacity (52.07 ± 2.02%). Based on GC-MS, metabolomics, and multivariate statistical PCA analysis, 2,3-butanedione, 2,3-pentanedione, 2-butanone, and acetoin were found to be significant modifiers of soymilk flavor compared to the control group (P < 0.05). No odors such as 1-octen-3-ol, hexanal, etc. were detected. In addition, relatively high levels of isoflavonoids such as genistein and daidzein have also been found. This study provides ideas and baseline data for research related to soymilk product innovation, flavor extension, and quality improvement.

Combating Obesity: Harnessing the Synergy of Postbiotics and Prebiotics for Enhanced Lipid Excretion and Microbiota Regulation

Obesity is a chronic metabolic disease that can be induced by a high-fat diet (HFD) and predisposes to a variety of complications. In recent years, various bioactive substances, such as probiotics, prebiotics, and postbiotics, have been widely discussed because of their good anti-lipid and anti-inflammatory activities. In this paper, soybean protein isolate was used as a substrate to prepare the postbiotic. Compound prebiotics (galactose oligosaccharides, fructose oligosaccharides, and lactitol) preparation Aunulife Postbiotics and Prebiotics Composition (AYS) is the research object. Weight loss and bowel movements in mice induced by a high-fat diet were studied. Moreover, qualitative and quantitative analyses of small-molecule metabolites in AYS were performed to identify the functional molecules in AYS. After 12 weeks of feeding, the weight gain of mice that were fed with high-dose AYS (group H) and low-dose AYS (group L) from 4 to 12 weeks was 6.72 g and 5.25 g (p &lt; 0.05), both of which were significantly lower than that of the high-fat diet (group DM, control group) group (7.73 g) (p &lt; 0.05). Serum biochemical analysis showed that TC, TG, and LDL-C levels were significantly lower in mice from the H and L groups (p &lt; 0.05). In addition, the fecal lipid content of mice in the L group reached 5.89%, which was significantly higher than that of the DM group at 4.02% (p &lt; 0.05). The study showed that AYS changed the structure of the intestinal microbiota in mice on a high-fat diet, resulting in a decrease in the relative abundance of Firmicutes and Muribaculaceae and an increase in the relative abundance of Bacteroidetes, Verrucomicrobia, and Lactobacillus. The metabolomics study results of AYS showed that carboxylic acids and derivatives, and organonitrogen compounds accounted for 51.51% of the AYS metabolites, among which pantothenate, stachyose, betaine, and citrate had the effect of preventing obesity in mice. In conclusion, the administration of prebiotics and postbiotic-rich AYS reduces weight gain and increases fecal lipid defecation in obese mice, potentially by regulating the intestinal microbiota of mice on a high-fat diet.

In vitro gastrointestinal digestion of whole grain noodles supplemented with soluble dietary fiber and their effects on children fecal microbiota

In order to increase children's daily intake of dietary fiber and protein, the effects of soluble dietary fiber (SDF) supplement including high-amylose corn starch (HACS), inulin, fructo-oligosaccharides (FOS), galactose oligosaccharides (GOS), β-glucan (BG), arabinogalactan (AG), arabinoxylan (AX), and xylo-oligosaccharides (XOS) on protein digestion of multigrain noodles and the fecal microbiota of school-age children were evaluated by in vitro digestion and fermentation in this study. The addition of SDF in multigrain noodles retained a high protein content, which is beneficial for children intake. Except HACS and inulin, the addition of other SDFs significantly increased protein hydrolysis (p < 0.05) during gastrointestinal digestion, which will enhance the protein digestion for the children. In addition, noodles (after digestion) containing SDF could reduce fermentation pH, increase short-chain fatty acid levels, and regulate microbiota composition during in vitro fermentation for 24 h. Noodles with HACS resulted in the highest short-chain fatty acids production during fermentation. Noodles containing FOS, GOS and HACS significantly increased the abundance of Bifidobacterium, Lactobacillus and Clostridium-sensu_stricto_1 (p < 0.05) at genus level in fecal microbiota during fermentation. Results indicated that FOS, GOS and HACS are more suitable to be added to multigrain noodles to improve protein and fiber intake for school-age children.

Review of the health benefits of peas (Pisum sativum L.).

Pulses, including peas, have long been important components of the human diet due to their content of starch, protein and other nutrients. More recently, the health benefits other than nutrition associated with pulse consumption have attracted much interest. The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of peas, Pisum sativum L., specifically green and yellow cotyledon dry peas, also known as smooth peas or field peas. These health benefits derive mainly from the concentration and properties of starch, protein, fibre, vitamins, minerals and phytochemicals in peas. Fibre from the seed coat and the cell walls of the cotyledon contributes to gastrointestinal function and health, and reduces the digestibility of starch in peas. The intermediate amylose content of pea starch also contributes to its lower glycaemic index and reduced starch digestibility. Pea protein, when hydrolysed, may yield peptides with bioactivities, including angiotensin I-converting enzyme inhibitor activity and antioxidant activity. The vitamin and mineral contents of peas may play important roles in the prevention of deficiency-related diseases, specifically those related to deficiencies of Se or folate. Peas contain a variety of phytochemicals once thought of only as antinutritive factors. These include polyphenolics, in coloured seed coat types in particular, which may have antioxidant and anticarcinogenic activity, saponins which may exhibit hypocholesterolaemic and anticarcinogenic activity, and galactose oligosaccharides which may exert beneficial prebiotic effects in the large intestine.