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Assessing the prebiotic potential of xylooligosaccharides produced by one-step fermentation using agro-residues

2023Conference object Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg02:Erradicar a Fome
dc.contributor.authorCordeiro, Ana
dc.contributor.authorFernandes, Andreia
dc.contributor.authorSousa, Joana
dc.contributor.authorCardoso, Beatriz
dc.contributor.authorAlves, Joana
dc.contributor.authorSilvério, Sara
dc.contributor.authorPeres, António M.
dc.contributor.authorRodrigues, Lígia R.
dc.contributor.authorAmorim, Cláudia
dc.contributor.editorUNIVERSIDADE DA BEIRA INTERIOR
dc.date.accessioned2025-11-05T17:19:35Z
dc.date.available2025-11-05T17:19:35Z
dc.date.issued2023
dc.description.abstractThe prebiotic effect is a fundamental concept in the fields of nutrition and gut health, referring to the beneficial effects of specific non-digestible dietary components on the gut microbiota, including xylooligosaccharides (XOS). These compounds function as food sources for beneficial gut bacteria, fostering their growth and activity. In this work, in vitro studies were performed to evaluate the prebiotic potential of XOS produced from olive stones (OS) and coffee silver skin (CSS) via a one step fermentation using a recombinant Bacillus subtilis 3610 harbouring the xylanase gene xyn2 from Trichoderma reesei. This potential was compared with a commercially available prebiotic oligofructose (Orafti®, BENEO, Germany). A mixture of human faeces from four healthy donors aged between 24 and 28 years old was used as inoculum. The pH variation and the production of short-chain fatty acids (SCFAs), gases, and ammonia were analysed during the 48 hours fermentations. The prebiotic supplementation resulted in a reduction of the pH value over time, with oligofructose presenting the most significant pH drop at 48 hours (ΔpH=3.65). The addition of prebiotics also significantly increased the production of beneficial SCFAs, with oligofrutose exhibiting a notable increase in the production of lactic and acetic acid production after 48 hours (28.0±0.1 and 28±1 mM, respectively), while OS-XOS and CSS-XOS demonstrated a more prominent rise towards the production of acetic acid (14.8±0.4 and 20.4±0.1 mM, respectively), butyric acid (2.5±0.3 and 3.29±0.04 mM, respectively), and valeric acid (75±1 and 110±14 mM, respectively) at 48 hours. Remarkably, the gas analysis revealed that the addition of OS/CSS-XOS fully suppressed the production of CH4 and increased the CO2 generation after 48 hours (2.6±0.7 and 5.20±0.05 mmol.L-1medium, respectively). These findings strongly suggest that the XOS produced from OS and CSS holds potential prebiotic properties for human health.eng
dc.description.sponsorshipCA, AC and JS acknowledge the junior researcher contract (CEECIND/00293/2020) and the PhD scholarships (UI/BD/153689/2022 and 2022.11695.BD), respectively, from the Portuguese Foundation of Science and Technology (FCT). This study was supported by FCT under the scope of the strategic funding of CIMO (UIDB/00690/2020 and UIDP/00690/2020), CEB (UIDB/04469/2020) and Associate Laboratory SusTEC (LA/P/0007/2020).
dc.identifier.citationCordeiro, Ana; Fernandes, Andreia; Sousa, Joana; Cardoso, Beatriz; Alves, Joana; Silvério, Sara; Peres, António M.; Rodrigues, Lígia R.; Amorim, Cláudia (2023). Assessing the prebiotic potential of xylooligosaccharides produced by one-step fermentation using agro-residue. In Congress of Microbiology and Biotechnology. Covilhã
dc.identifier.urihttp://hdl.handle.net/10198/34966
dc.language.isoeng
dc.peerreviewedyes
dc.publisherUniversidade da Beira Interior
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCoffee silver skin
dc.subjectHuman faecal inocula
dc.subjectOlive Stones
dc.subjectPrebiotic Effect
dc.subjectXylooligosaccharides
dc.titleAssessing the prebiotic potential of xylooligosaccharides produced by one-step fermentation using agro-residueseng
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.conferenceDate2023
oaire.citation.conferencePlaceCovilhã
oaire.citation.endPage296
oaire.citation.startPage296
oaire.citation.titleCongress of Microbiology and Biotechnology
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePeres
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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