Isomaltooligosaccharides Research Articles

Design Optimization of a Novel Catalytic Approach for Transglucosylated Isomaltooligosaccharides into Dietary Polyols Structures by Leuconostoc mesenteroides Dextransucrase.

Polyols, or sugar alcohols, are widely used in the industry as sweeteners and food formulation ingredients, aiming to combat the incidence of diet-related Non-Communicable Diseases. Given the attractive use of Generally Regarded As Safe (GRAS) enzymes in both academia and industry, this study reports on an optimized process to achieve polyols transglucosylation using a dextransucrase enzyme derived from Leuconostoc mesenteroides. These enzyme modifications could lead to the creation of a new generation of glucosylated polyols with isomalto-oligosaccharides (IMOS) structures, potentially offering added functionalities such as prebiotic effects. These reactions were guided by a design of experiment framework, aimed at maximizing the yields of potential new sweeteners. Under the optimized conditions, dextransucrase first cleared the glycosidic bond of sucrose, releasing fructose with the formation of an enzyme-glucosyl covalent intermediate complex. Then, the acceptor substrate (i.e., polyols) is bound to the enzyme-glucosyl intermediate, resulting in the transfer of glucosyl unit to the tested polyols. Structural insights into the reaction products were obtained through nuclear maneic resonance (NMR) and matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) analyses, which revealed the presence of linear α(1 → 6) glycosidic linkages attached to the polyols, yielding oligosaccharide structures containing from 4 to 10 glucose residues. These new polyols-based oligosaccharides hold promise as innovative prebiotic sweeteners, potentially offering valuable health benefits.

The prebiotic effects of fructooligosaccharides enhance thegrowth characteristics of Staphylococcus epidermidis and enhance the inhibition of Staphylococcus aureus biofilm formation.

Oligosaccharides have been shown to enhance the production of short chain fatty acids (SCFAs) by gut probiotics and regulate gut microbiota, to improve intestinal health. Recent research indicates that oligosaccharides may also positively impact skin microbiota by selectively promoting the growth of skin commensal bacteria and inhibiting pathogenic bacteria. However, the specific metabolic and regulatory mechanisms of skin commensal bacteria in response to oligosaccharides remain unclear. This study aims to explore the influence of four oligosaccharides on the growth and metabolism of Staphylococcus epidermidis and further identify skin prebiotics that can enhance its probiotic effects on the skin. Fructooligosaccharides (FOS), isomaltooligosaccharide (IMO), galactooligosaccharides (GOS) and inulin were compared in terms of their impact on cell proliferation, SCFAs production of S. epidermidis CCSM0287 and the biofilm inhibition effect of their fermentation supernatants on Staphylococcus aureus CCSM0424. Furthermore, the effect of FOS on S. epidermidis CCSM0287 was analysed by the transcriptome analysis. All four oligosaccharides effectively promoted the growth of S. epidermidis CCSM0287 cells, increased the production of SCFAs, with FOS demonstrating the most significant effect. Analysis of the SCFAs indicated that S. epidermidis CCSM0287 predominantly employs oligosaccharides to produce acetic acid and isovaleric acid, differing from the SCFAs produced by gut microbiota. Among the four oligosaccharides, the addition of 2% FOS fermentation supernatant significantly inhibited S. aureus CCSM0424 biofilm formation. Furthermore, RNA sequencing revealed 162 differentially expressed genes (84 upregulated and 78 downregulated) of S. epidermidis CCSM0287 upon FOS treatment compared with glucose treatment. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis highlighted differences in the amino acid synthesis pathway, particularly in terms of arginine biosynthesis. FOS promotes cell proliferation, increases the SCFA production of S. epidermidis CCSM0287 and enhance the inhibition of S. aureus biofilm formation, suggesting that FOS serves as a potential prebiotic for strain S. epidermidis CCSM0287.

Distinct functional diversity of branched oligosaccharides as chaperones and inhibitory-binding partners of amyloid beta-protein and its aggregates

Aggregation and deposition of amyloid beta-protein 1–42 (Aβ42) in the brain, primarily owing to hydrophobic interactions between Aβ42 chains, is a common pathology in all forms of Alzheimer's disease (AD). Hydrophilic oligosaccharides are widely present in the extracellular matrix and on the cytoplasmic membrane. To determine if oligosaccharides bind to Aβ42 or its aggregates and consequently affect their aggregation and cellular function, this study examined the interaction of typical functional oligosaccharides with Aβ42 or its aggregates. Isomaltooligosaccharides (IMOs), particularly isomaltotriose, panose, and isomaltotetraose, functioned as molecular chaperones for Aβ42 by binding directly to Aβ42, preserving Aβ42's active conformation and cytotrophic activity. Oral IMOs reduced total plasma Aβ level and indirectly caused a slight reduction in the load of Aβ42 spots/plaques in the brain of AD model mice (male). Another branched oligosaccharide, bianntennary core pentasaccharide (BCP), had a relatively high binding specificity for Aβ42 oligomers (Aβ42O) and acted as an antagonistic binding partner for Aβ42O. Free BCP effectively blocked/prevented further assembly of Aβ42O and their toxicity to neural and vascular endothelial cell lines. Since BCP is also a signaling component of membrane targets (glycolipids, glycoproteins or receptors), it seemed that BCP had two opposing effects on the binding of Aβ42O to target cells. This study's findings suggest that these branched oligosaccharides may be potential candidates for blocking or preventing Aβ42 aggregation and Aβ42O cytotoxicity/neurotoxicity, respectively, and that IMO-like or free BCP-like oligosaccharide deficiencies in the brain may be one of the underlying mechanisms for Aβ42 aggregation and Aβ42O cytotoxicity.

Insights into the transglucosylation activity of α-glucosidase from Schwanniomyces occidentalis

The α-glucosidase from Schwanniomyces occidentalis (GAM1p) was expressed in Komagataella phaffii to about 70 mg/L, and its transferase activity studied in detail. Several isomaltooligosaccharides (IMOS) were formed using 200 g/L maltose. The major production of IMOS (81.3 g/L) was obtained when 98% maltose was hydrolysed, of which 34.8 g/L corresponded to isomaltose, 26.9 g/L to isomaltotriose, and 19.6 g/L to panose. The addition of glucose shifted the IMOS synthesis towards products containing exclusively α(1 → 6)-linkages, increasing the production of isomaltose and isomaltotriose about 2–4 fold, enabling the formation of isomaltotetraose, and inhibiting that of panose to about 12 times. In addition, the potential of this enzyme to glycosylate 12 possible hydroxylated acceptors, including eight sugars and four phenolic compounds, was evaluated. Among them, only sucrose, xylose, and piceid (a monoglucosylated derivative of resveratrol) were glucosylated, and the main synthesised products were purified and characterised by MS and NMR. Theanderose, α(1 → 4)-D-glucosyl-xylose, and a mixture of piceid mono- and diglucoside were obtained with sucrose, xylose, and piceid as acceptors, respectively. Maximum production of theanderose reached 81.7 g/L and that of the glucosyl-xylose 26.5 g/L, whereas 3.4 g/L and only 1 g/L were produced of the piceid mono- and diglucoside respectively.Key points• Overexpression of a yeast α-glucosidase producing novel molecules.• Yeast enzyme producing the heterooligosaccharides theanderose and glucosyl-xylose.• Glycosylation of the polyphenol piceid by a yeast α-glucosidase.

Evaluation of safety of Bifidobacterium and Lactobacillus strains and their synbiotic combination with isomalto-oligosaccharides against LPS-induced inflammation in murine macrophages

In this study, the safety of Bifidobacterium longum Bif10, Bifidobacterium breve Bif11, Lacticaseibacillus rhamnosus LAB3, and Lactiplantibacillus plantarum LAB39 was evaluated using in-vitro, genomics, and in-vivo approaches. In the in-vitro safety studies, mucin degradation, biogenic amine production and cytotoxicity on HEK-293 cells by these strains were evaluated. Whole genome sequencing and bioinformatics analysis were carried out to identify the genes responsible for mucin degradation, biogenic amine production, antibiotic resistance, and virulence factors. In-vivo safety was assessed after acute, subacute, and sub-chronic oral feeding with respective strains to the mice as per revised OECD guidelines. Histopathological examination, gut permeability, hematological, blood biochemistry, and oxidative stress were evaluated after sacrificing the animals. Further, the compatibility of the four strains was assessed and their synbiotic combination with isomaltooligosaccharides (IMOs) was evaluated for its potential in alleviating lipopolysaccharide (LPS) induced inflammation in murine macrophages. In-vitro studies indicated that the strains do not produce biogenic amines and were non-cytotoxic to HEK-293 cells. Whole genome analysis suggested a lack of transferable antibiotic-resistance genes or potentially lethal virulence factors and genes for biogenic amines. In vivo studies showed that the bacterial strains did not affect the health parameters related to blood or induce histological alterations in the vital organs. The four strains were compatible with each other and their synbiotic blend efficiently curtailed LPS-induced oxidative stress, inducible nitric oxide and proinflammatory cytokine production. Given these observations, Bif10, Bif11, LAB3, and LAB39 can be deemed safe and their synbiotic blend with IMOs could impart anti-inflammatory effects.

Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies

Non-digestible oligosaccharides (OS) and allulose have beneficial health properties and could reduce the amount of added sugar in baked goods. In this study allulose and various OS [fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), lactosucrose (LOS), isomalto-oligosaccharides (IMO), Promitor 70R (P70R), and xylo-oligosaccharides (XOS)] were added to a wire-cut cookie formulation at concentrations determined to have similar effects on the gelatinization temperature (Tgel) of starch relative to sucrose. Different baking performance attributes of the doughs and cookies were assessed, including: appearance, spread, color, texture, and % moisture loss after baking. The results were correlated to: OS solution and solid properties and OS effects on starch thermal events (gelatinization, pasting, and retrogradation). The Tgel-matching formulation protocol was effective in producing reduced-sugar cookies which had similar appearance, color, and spread attributes compared to the sucrose control; however, cookie texture significantly varied. Cookies containing allulose were the least similar to the control, having darker color, reduced spread, and softer cake-like texture. The only OS cookies that matched the texture of the sucrose control contained LOS, while P70R cookies were the hardest. Cookie texture correlated strongly with the % total moisture loss after baking (r = −0.8763) and was best explained by OS solution viscosity: more viscous OS solutions limited moisture release and resulted in harder cookies. The Tgel of starch also correlated with OS solution viscosity (r = 0.7861) and should be accounted for in reduced sugar applications. The OS recommended as sucrose replacers in cookies based on principal component analysis groupings were: XOS > IMO > LOS > and GOS.

Assessing the therapeutic potential of long-chain isomaltooligosaccharides in diabetic and hyperlipidemic rats

BackgroundThe global rise in diabetes prevalence necessitates effective treatments. Rats, mimicking physiological changes seen in Type 2 diabetes, serve as valuable models for studying metabolic disorders. Natural health supplements, especially prebiotics, are gaining interest for improving metabolic health. Isomaltooligosaccharides (IMOs), classified as functional oligosaccharides and prebiotics, have attracted attention due to their beneficial effects on gut microbiota balance and cholesterol reduction. However, commercial IMOs often contain undesirable sugars, leading to the development of long-chain IMOs with enhanced prebiotic properties.MethodsThis study assessed the therapeutic potential of long-chain IMOs derived from Bacillus subtilis strain AP-1 compared to inulin, a widely recognized prebiotic, in addressing hyperglycemia and hyperlipidemia in rats.ResultsIMOs treatment effectively reduced blood sugar and triglyceride levels similarly to inulin supplementation. Proteomic analysis revealed changes in hepatic protein profiles, with upregulated pathways including glutathione metabolism, oxidative phosphorylation, and pentose and glucuronate interconversion, while pathways related to fatty acid and amino acid biosynthesis exhibited downregulation. These results suggest promising therapeutic effects of IMOs treatment on diabetes and hyperlipidemia by influencing key metabolic pathways.ConclusionsOur findings highlight the potential of long-chain IMOs as targeted interventions for metabolic disorders, warranting further investigation into their clinical applicability and mechanisms of action.

Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying

To obtain high-quality cherry products, ultrasound (US) combined with five chemical pretreatment techniques were used on cherry prior to radio frequency vacuum drying (RFV), including carboxymethyl cellulose coating (CMC), cellulase (CE), ethanol (EA), isomaltooligosaccharide (IMO), and potassium carbonate + ethyl oleate (PC + AEEO). The effect of different pretreatments (US-CMC, US-CE, US-EA, US-IMO, US-(PC + AEEO)) on the drying characteristics, quality properties, texture, and sensory evaluation of cherries was evaluated. Results showed that the dehydration time and energy consumption were decreased by 4.17 − 20.83 % and 3.22 − 19.34 %, respectively, and the contents of individual sugars, soluble solid, total phenolics (TPC), natural active substances, total flavonoids (TFC), and antioxidant properties (DPPH, ABTS and FRAP) were significantly increased after US combined with five chemical treatments (P < 0.05). Moreover, the pretreatment played important role in improving texture properties and surface color retention in the dried cherries. According to the sensory evaluation analysis, the dehydrated cherries pretreated with US-CMC exhibited the highest overall acceptance, texture, crispness, color, and sweet taste showed lower off-odor, bitter taste and sour taste compared to control and other pretreatments. The findings indicate that US-CMC pretreatment is a promising technique for increasing physicochemical qualities and dehydration rate of samples, which provides a novel strategy to processing of dried cherry.

Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum

The objective of this study was to investigate the effects of Lactiplantibacillus plantarum fermentation on the bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices supplemented with oligosaccharides, namely fructooligosaccharides (FOS), galactooligosaccharides (GOS), isomaltooligosaccharides (IMO), xylooligosaccharides (XOS), stachyose (SOE) and mannanoligosaccharides (MOS). Results showed that SOE, FOS and IMO supplementations stimulated the proliferation of Lactiplantibacillus plantarum, especially for SOE, exhibiting the highest viable bacterial counts (9.84 log CFU/mL). Oligosaccharides supplementation accelerated the conversion of carbohydrates to organic acids, and increased the total contents of flavonoid (TFC) and carotenoid (TCC) during fermentation, of which FOS exhibited the greatest increases in TFC (66.28 mg RE/L) and TCC (0.032 mg/L). Furthermore, the highest levels of DPPH RSA (65.88%) and ABTS RSA (66.24%) were found in fermented fig juice supplemented with MOS, while the highest level of FRAP (0.97 mmol Trolox/L) and protocatechuic acid (6.97 mg/L) was observed in that with GOS. The total contents of alcohols and esters were significantly increased, while aldehyde content was decreased by oligosaccharides supplementation. In addition, oligosaccharides supplementation decreased the apparent viscosity of fermented juices. Fermented juices supplemented with FOS exhibited dramatically effective inhibition against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, due to the ruptures of cell surfaces and collapse of cellular structure. According to Pearson's correlation analysis, protocatechuic acid content was significantly and positively correlated with bacteriostatic activities. It was suggested that FOS should be a better probiotic additive for the preparation of fermented fig juice.

Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers

In the present study, different oligosaccharides (fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylooligosaccharide (XOS)) were modified on casein (CN) via Maillard reaction. The CN-oligosaccharide conjugates were evaluated for modifications to functional groups, fluorescence intensity, water- and oil-holding properties, emulsion foaming properties, as well as general emulsion properties and stability. The results demonstrated that the covalent combination of CN and oligosaccharides augmented the spatial repulsion and altered the hydrophobic milieu of proteins, which resulted in a diminution in water-holding capacity, an augmentation in oil-holding capacity, and an enhancement in the emulsification properties of proteins. Among them, CN-XOS exhibited the most pronounced changes, with the emulsification activity index and emulsion stability index increasing by approximately 72% and 84.3%, respectively. Furthermore, CN-XOS emulsions have smaller droplet sizes and higher absolute potential values than CN emulsions. Additionally, CN-XOS emulsions demonstrate remarkable stability when ion concentration and pH are varied. These findings indicate that oligosaccharides modified via Maillard reaction can be used as good natural emulsifiers. This provides a theoretical basis for using oligosaccharides to modify proteins and act as natural emulsifiers.

Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products.

Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it's poor stability has always been one of the main problems restricting its application in the food industry. For this reason, a heat-induced aggregate (HIA) of Maillard graft product of isomalto-oligosaccharides (IMO), as well as egg white protein (EWP), was used as hydrophilic emulsifier to improve the stability of W1/O/W2 emulsions. Moreover, gelatin was added into the internal aqueous phase (W1) to construct W1/O/W2 emulsion-gels system. The encapsulation efficiency of HIA-stabilized W1/O/W2 emulsions remained nearly unaltered, dropping by only 0.86%, significantly outperforming the conjugates and physical mixture of IMO and EWP in terms of encapsulation stability. The emulsion-gels system was constructed by adding 5% gelatin in the W1, and had the highest EE% and good salt and heat stability after 30 days of storage. This experiment provides guidance for improving the stability of W1/O/W2 emulsions system and its application in the package delivery of functional substances in the food field.

Encapsulation of Lactiplantibacillus plantarum CRD7 in sub-micron pullulan fibres by spray drying: Maximizing viability with prebiotic and thermal protectants

Pullulan was used as the wall material for microencapsulation of L. plantarum CRD7 by spray drying, while isomalto-oligosaccharides (IMO) was used as prebiotic. Also, the effect of different thermal protectants on survival rate during microencapsulation was evaluated. Taguchi orthogonal array design showed that pullulan at 14 % concentration, IMO at 30 % concentration and whey protein isolate at 20 % rate were the optimized wall material, prebiotic and thermal protectant, respectively for microencapsulation of L. plantarum. FESEM images revealed that the spray-dried encapsulates were fibrous similar to those produce by electrospinning, while fluorescence microscopy ascertained that most of the probiotic cells were alive and intact after microencapsulation. The adsorption-desorption isotherm was of Type II and the encapsulate had specific surface area of 1.92 m2/g and mean pore diameter of 15.12 nm. The typical amide II and III bands of the bacterial proteins were absent in the FTIR spectra, suggestive of adequate encapsulation. DSC thermogram showed shifting of melting peaks to wider temperature range due to interactions between the probiotic and wall materials. IMO at 30 % (w/w) along with WPI at 20 % concentration provided the highest storage stability and the lowest rate of cell death of L. plantarum after microencapsulation. Acid and bile salt tolerance results confirmed that microencapsulated L. plantarum could sustain the harsh GI conditions with >7.5 log CFU/g viability. After microencapsulation, L. plantarum also possessed the ability to ferment milk into curd with pH of 4.62.

Revolutionizing Renewable Resources: Cutting-Edge Trends and Future Prospects in the Valorization of Oligosaccharides

Lignocellulosic wastes, primarily from agricultural by-products, are a renewable resource increasingly used in the sustainable production of oligosaccharides, significantly contributing to the growing bioeconomy. This innovative utilization of biological resources aligns with the global shift towards sustainable development, focusing on creating products such as food, feed, and bioenergy from renewable sources. Oligosaccharides, specialized carbohydrates, are synthesized either chemically or more eco-friendly, biologically. Biological synthesis often involves enzymes or whole-cell systems to transform lignocellulosic wastes into these valuable sugars. As functional food supplements, oligosaccharides play a crucial role in human and animal health. They serve as prebiotics, indigestible components that promote the proliferation of beneficial gut microbiota, especially within the colon. This positive impact on gut flora is essential for boosting the immune system and regulating physiological functions. Important prebiotics, including galactooligosaccharides (GOS), xylooligosaccharides (XOS), fructooligosaccharides (FOS), mannan-oligosaccharides (MOS), and isomaltooligosaccharides (IMOS), are produced through methods involving enzymes or the use of whole cells, with agricultural waste as substrates. Recent advancements focus on refining these biological processes for oligosaccharide synthesis using lignocellulosic substrates, emphasizing the principles of a circular bioeconomy, which promotes resource reuse and recycling. This review highlights the potential and challenges in the biological synthesis of oligosaccharides from renewable resources. It underscores the need for innovation in process optimization and commercialization strategies to fully exploit lignocellulosic wastes. This approach not only contributes to sustainable product development, but also opens new avenues for the profitable and environmentally friendly utilization of agricultural residues, marking a significant step forward in the bio-based industry.

Extension of use of isomalto-oligosaccharide as a novel food pursuant to Regulation (EU) 2015/2283.

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the extension of use of isomalto-oligosaccharide (IMO) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF consists of glucose oligomers with degrees of polymerisation of 3-9, along with various amounts of mono- and disaccharides. The NF comes in both syrup and powder form. The applicant intends to extend the current uses of the NF as an ingredient in several foods, and use the NF in food supplements aimed at the general population older than 10 years of age. The information provided on the manufacturing process, composition and specifications of the NF is sufficient and does not raise safety concerns. Along with literature data, the applicant carried out a tolerability study in adult volunteers with the NF at doses up to 120 g/day. The Panel concludes that this study provides reassurance that the NF is tolerable at doses of 120 g/day. Conservative intake estimates resulting from the use of the NF as an ingredient according to the currently authorised uses and new proposed uses result in a highest intake estimate in adolescents of 112 g/day at the 95th percentile, and reach 142 g/day in adolescents when the use as a food supplement is included. The Panel notes this amount is higher than the dose of 120 g/day for which tolerability has been demonstrated. However, considering the source, compositional characterisation, production process and nature of the NF, as well as the available nutritional and toxicological data on the NF, the Panel considers that the NF does not present safety concerns under the proposed conditions of use.

Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction

This study explored the improvement of casein (CN)’s properties by conjugating it with oligosaccharides, namely, fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylo-oligosaccharide (XOS) via Maillard reaction to identify the most optimal oligosaccharides and modification conditions. The degree of grafting was 30.5 ± 0.41 % for CN-FOS, 33.7 ± 0.62 % for CN-GOS, 38.9 ± 0.51 % for CN-IMO, and 43.7 ± 0.54 % for CN-XOS. With the degree of grafting rising, more oligosaccharides were conjugated, causing greater changes in CN properties. The CN-XOS underwent significant alterations, as the introduction of oligosaccharides led to a decrease in particle size by around 51 nm. Furthermore, the hydroxyl groups caused a reduction in surface hydrophobicity, which in turn decreased the proportion of hydrophobic groups. The solubility of CN-XOS increased significantly at pH 3, by approximately 30.99 %. Additionally, the conjugation of oligosaccharides substantially boosted the rates of DPPH, ABTS, and -OH radical scavenging by 4.61 times, 2.20 times, and 2.58 times, respectively, and also improved the thermal stability of the modified CN. Moreover, the process lowered the protein digestibility, possibly enhancing its applicability as an active substance transporter. This research offers additional theoretical backing for altering CN with oligosaccharides and implementing it in the food and pharmaceutical sectors.

Cooperative action of non-digestible oligosaccharides improves lipid metabolism of high-fat diet-induced mice.

Non-digestible oligosaccharides are known to exert health-promoting effects. However, the specific mechanisms by which they regulate host physiology remain unclear. Understanding these mechanisms will facilitate the development of non-digestible oligosaccharide compositions that can achieve synergistic effects. This study selected three representative non-digestible oligosaccharides, namely xylo-oligosaccharides (XOS), galacto-oligosaccharides (GOS), and isomalto-oligosaccharides (IMO), to investigate their effects as dietary interventions on mice fed a high-fat diet. The results demonstrated that XOS and IMO synergistically mitigated weight gain and ectopic lipid deposition. Further analysis revealed that XOS significantly altered the composition of the gut microbiota, while IMO significantly enhanced insulin sensitivity via the PI3K/Akt pathway. Moreover, the combination of XOS and IMO synergistically promoted the oxidation and breakdown of fatty acids and increased the abundance of acetate and propionate-producing bacteria, such as Lactobacillus. These findings suggest a novel strategy for obesity management based on dietary intervention with XOS and IMO.

Dietary supplementation with non-digestible isomaltooligosaccharide and Lactiplantibacillus plantarum ZDY2013 ameliorates DSS-induced colitis via modulating intestinal barrier integrity and the gut microbiota.

Non-digestible oligosaccharides have attracted attention due to their critical role in maintaining the balance of a host's gut microbiota. Lactiplantibacillus plantarum ZDY2013 was isolated from traditional fermented acid beans, which could metabolize many complex carbohydrates and had intestinal immunomodulatory effects. In our study, the ameliorative effect of a combination of non-digestible isomaltooligosaccharide (IMO) and L. plantarum ZDY2013 was investigated in dextran sulfate sodium (DSS)-induced colitis mice. The results showed that IMO could specifically promote L. plantarum ZDY2013 intestinal colonization after five days of gavage and ameliorate the symptoms of colitis (survival rate, DAI score, colon length, etc.) as well as colon tissue integrity. IMO combined with L. plantarum ZDY2013 increased the levels of intestinal tight junction proteins (ZO-1 and claudin) and mucin (MUC-2), followed by alleviation of inflammatory responses (decreased the expression of IL-1β, TNF-α, and IL-6 and increased the expression of IL-10 and IL-22) and the level of oxidative stress (decreased the level of COX-2 and iNOS and increased the expression of T-AOC and SOD). Furthermore, the combination increased the diversity of the gut microbiota and modulated the microbial structural component (decreased the abundance of Escherichia and Helicobacter and increased the abundance of Lactobacillus and SCFA-producing related species). Taken together, our results suggested that the consumption of IMO and L. plantarum ZDY2013 could improve the symptoms of colitis in mice by improving the intestinal barrier along with regulating the composition and metabolites of the gut microbiota.

Effects of the combination of Lactobacillus helveticus and isomalto-oligosaccharide on survival, gut microbiota, and immune function in Apis cerana worker bees.

The adult worker bees were fed sucrose syrup or sucrose syrup supplemented with Lactobacillus helveticus KM7, prebiotic isomalto-oligosaccharide (IMO), or L. helveticus KM7 combined with IMO. Survival rate, gut microbiota, and gene expression of gut antimicrobial peptides in worker honey bees were determined. Administration of L. helveticus KM7 and IMO significantly increased the survival rate in worker bees relative to bees fed sucrose only. Then, higher concentration of both lactic acid bacteria and Bifidobacterium in the gut and lower counts of gut fungi, Enterococcus, and Bacteroides-Porphyromonas-Prevotella were observed in bees fed the combination of KM7 and IMO compared with control bees. The combination of L. helveticus KM7 with IMO showed a greater or comparable modulating effect on those bacteria relative to either KM7 or IMO alone. Furthermore, the combination treatment of L. helveticus KM7 and IMO enhanced mRNA expression of antimicrobial peptide genes, including Abaecin, Defensin, and the gene encoding prophenoloxidase (PPO) in the gut compared with both control bees and those either L. helveticus KM7 or IMO alone. These results suggest that the combination of L. helveticus KM7 and IMO synergistically modifies the gut microbiota and immunity and consequently improves the survival rate of Apis cerana adult workers.

Purification, characterization of a novel α-glucosidase from Debaryomyces hansenii strain MCC 0202 and chromatographic separation for high purity isomalto-oligosaccharides production

This study characterized a novel intracellular α-glucosidase, produced by Debaryomyces hansenii. The enzyme was purified through ultra-filtration, ammonium sulfate precipitation, chromatography Q-Sepharose and Sephacryl S-200 column. SDS-PAGE analysis confirmed the molecular weight of the purified protein to be 125 kDa. The enzyme exhibited maximum activity at pH 4.5and 50 °C and stability at pH 4.0 – 6.0 at 30 – 60 °C. The optimum isomalto-oligosaccharides (IMOs) bio-synthesis temperature using 400 g/L maltose was evaluated to be 35 °C with an optimum enzyme unit determined as 4.34 U g−1. The enzyme exhibits maximum maltose utilization of 78%, with or without inorganic salts, and was inhibited by ZnCl2, CoCl2 and CuSO4. Using maltose, the Km and Vmax values were 7.55 µM and 909 µmol/ml/mg respectively. In 3 L bioreactor, 4.34 U of enzyme produced IMOs with 47% purity utilizing 400 g/L maltose at 35 °C for 14 h. Furthermore, low purity IMOs was passed through cationic ion exchange resins to obtain high purity IMOs by separating glucose and maltose. This pioneering study produced high purity IMOs with 89% purity and 60% yield with greater conversion efficiency using a purified enzyme with a higher concentration of maltose and chromatographic method, which were confirmed by HPLC.

In vitro simulated canine and feline gastrointestinal digestion of fructooligosaccharides and isomaltooligosaccharides and their effects on intestinal microbiota

This study aimed to investigate the effects of fructooligosaccharides (FOS) and isomaltooligosaccharides (IMO) in simulated canine and feline gastrointestinal digestion, as well as on growth and metabolism of intestinal microorganisms in vitro. Changes in the composition of FOS and IMO before and after simulated canine and feline gastrointestinal digestion were analyzed using high performance liquid chromatography (HPLC). In vitro fermentation of intestinal microorganisms was conducted to assess strain growth, pH of the fermentation broth, and lactic acid content. The results revealed that IMO did not result in changes in the chemical composition in the juice of simulated canine and feline gastrointestinal digestion, while degradation of FOS was observed. Following simulated gastrointestinal digestion, the primary components of both FOS and IMO were identified as isomaltose. Furthermore, it was observed that FOS and IMO digested in the simulated canine and feline gastrointestinal fluid could be utilized by some intestinal microbes. The pH of Lactobacillus acidophilus and Bifidobacterium animalis fermentation system decreased significantly (P < 0.001), and the lactic acid content increased significantly (P < 0.001). Notably, the biomass of Escherichia coli (P < 0.01) and Clostridium perfringens (P < 0.001) increased, suggesting the importance of combining prebiotics and probiotics to inhibit the growth of pathogenic bacteria. Moreover, in simulated intestinal fluid, FOS played a prebiotic role for both dogs and cats, while IMO played a more prominent prebiotic role for cats than dogs. These findings highlight that FOS and IMO could serve as potential prebiotics, each with varying degrees of utilization, thus offering valuable insights for the development of healthy foods for dogs and cats.