In vitro fermentation of non-digestible oligosaccharides; a method to determine effects on “prebiotic index"

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Abstract

The “as eaten” method to measure the Total Dietary Fibre content and an in vitro fermentation with colon bacteria were successfully coupled to see if fibre fractions have a prebiotic effect. Similar growth pattern for modified starch, FOS and GOS were observed (Fig A). The qPCR results indicate a significant stimulation of the growth of gut bacteria by FOS and GOS and in lesser extent by the modified starch (Fig.C). Future experiments will compare the qPCR data with metagenomic analysis of in vitro and in vivo experiments.
Original languageEnglish
Number of pages1
Publication statusPublished - 2012
EventDomein Applied Science Conferentie 2012 - Hanze University of Applied Sciences, Groningen, Netherlands
Duration: 7 Nov 2012 → …
https://www.hanze.nl/nld/onderwijs/techniek/instituut-voor-life-science--technology/organisatie/overzichten/nieuws/domein-applied-science-das-conferentie-op-7-november-2012

Conference

ConferenceDomein Applied Science Conferentie 2012
Abbreviated titleDAS 2012
CountryNetherlands
CityGroningen
Period7/11/12 → …
Internet address

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Keywords

  • in vitro fermentation
  • prebiotic
  • dietary fiber

Cite this

Ebbelaar, M., Geertsema, J., Faber, F., Binnema, D. J., & Nap, J. P. (2012). In vitro fermentation of non-digestible oligosaccharides; a method to determine effects on “prebiotic index". Poster session presented at Domein Applied Science Conferentie 2012, Groningen, Netherlands.