Isomaltooligosaccharide synthesised from rice starch and its prebiotic properties in vitro |
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| Authors: | Vijitra Plongbunjong Potchanapond Graidist Knud Erik Bach Knudsen Santad Wichienchot |
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| Affiliation: | 1. Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF), Prince of Songkla University, Hat Yai, Songkhla, Thailand;2. Department of Biomedical Science, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, Thailand;3. Department of Animal Science, Faculty of Science and Technology, Aarhus University, Tjele, Denmark |
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| Abstract: | The isomaltooligosaccharides (IMOs) were produced from rice starch with a maximum conversion yield of 84% and had a concentration of 372.5 mg mL?1. Compositions of IMO consisted of 26.7% isomaltohexaose (DP6), 16.2% isomaltotetraose (DP4), 19.6% d ‐panose (DP3), 21.4% and isomaltose (DP2) and had a dietary fibre content of 1.1%. In vitro (consisted of three vessels) fermentation of instant Sang‐Yod rice porridge (ISYRP) mixed with IMO showed a slight increase in beneficial bacteria, bifidobacteria and lactobacilli. On the other hand, the pathogenic bacteria, clostridia and bacteroides were decreased (P < 0.05). The highest prebiotic index (PI) was found in Vessel 1 (0.13). Butyric acid was found at the highest concentration on day 11 (75.1 mm ), and it was decreased at day 21 (63.4 mm ) in Vessel 1. In conclusion, the ISYRP mixture of IMO was showed a good preference in prebiotic properties. |
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| Keywords: | Isomaltooligosaccharide prebiotics Sang‐Yod rice porridge three‐stage continuous culture |
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