Development of a bread delivery vehicle for dietary prebiotics to enhance food functionality targeted at those with metabolic syndrome

Adele Costabile, Gemma E Walton, George Tzortzis, Jelena Vulevic, Dimitris Charalampopoulos, Glenn R Gibson

Research output: Contribution to journalArticle

Abstract

Prebiotics are dietary carbohydrates that favourably modulate the gut microbiota. The aims of the present study were to develop a functional prebiotic bread using Bimuno®, (galactooligosaccharide (B-GOS) mixture), for modulation of the gut microbiota in vitro in individuals at risk of metabolic syndrome. A control bread, (no added prebiotic) and positive control bread (containing equivalent carbohydrate to B-GOS bread) were also developed. A 3-stage continuous in vitro colonic model was used to assess prebiotic functionality of the breads. Bacteria were quantified by fluorescence in situ hybridization and short chain fatty acids by gas chromatography. Ion-exchange chromatography was used to determine GOS concentration after bread production. Following B-GOS bread fermentation numbers of bifidobacteria and lactobacilli were significantly higher compared to controls. There was no significant degradation of B-GOS during bread manufacture, indicating GOS withstood the manufacturing process. Furthermore, based on previous research, increased bifidobacteria and butyrate levels could be of benefit to those with obesity related conditions. Our findings support utilization of prebiotic enriched bread for improving gastrointestinal health.

Original languageEnglish
Pages (from-to)300-9
Number of pages10
JournalGut microbes
Volume6
Issue number5
DOIs
Publication statusPublished - 2015

Keywords

  • Bacterial Load
  • Bifidobacterium
  • Bread
  • Chromatography, Gas
  • Chromatography, Ion Exchange
  • Colon
  • Diet Therapy
  • Drug Carriers
  • Fatty Acids, Volatile
  • In Situ Hybridization, Fluorescence
  • Lactobacillus
  • Metabolic Syndrome X
  • Models, Biological
  • Oligosaccharides
  • Prebiotics

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