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

Research output: Contribution to conferencePosterOther research output

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

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.
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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.",
keywords = "in vitro fermentatie, prebiotic, voedingsvezels, in vitro fermentation, prebiotic, dietary fiber",
author = "Monique Ebbelaar and Jasper Geertsema and Folkert Faber and Binnema, {Doede J.} and Nap, {Jan Peter}",
year = "2012",
language = "English",
note = "Domein Applied Science Conferentie 2012, DAS 2012 ; Conference date: 07-11-2012",
url = "https://www.hanze.nl/nld/onderwijs/techniek/instituut-voor-life-science--technology/organisatie/overzichten/nieuws/domein-applied-science-das-conferentie-op-7-november-2012",

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In vitro fermentation of non-digestible oligosaccharides; a method to determine effects on “prebiotic index". / Ebbelaar, Monique; Geertsema, Jasper; Faber, Folkert; Binnema, Doede J.; Nap, Jan Peter.

2012. Poster session presented at Domein Applied Science Conferentie 2012, Groningen, Netherlands.

Research output: Contribution to conferencePosterOther research output

TY - CONF

T1 - In vitro fermentation of non-digestible oligosaccharides; a method to determine effects on “prebiotic index"

AU - Ebbelaar, Monique

AU - Geertsema, Jasper

AU - Faber, Folkert

AU - Binnema, Doede J.

AU - Nap, Jan Peter

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

KW - in vitro fermentatie

KW - prebiotic

KW - voedingsvezels

KW - in vitro fermentation

KW - prebiotic

KW - dietary fiber

M3 - Poster

ER -

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