Microbial Metabolites in Food Biotechnology

This study shows that fructooligosaccharide (FOS) improves glucose homeostasis and reduces weight gain in diet-induced obese mice without reducing food intake.

This paper uses β-galactosidase to convert raffinose oligosaccharides into β-GOS, which are less fermentable by some gut microbes but still usable by beneficial bacteria.

The paper investigates how oligosaccharide structure and donor age influence gut microbiome function through ex vivo fermentation, metaproteomics, and metabolomics.

This paper evaluates a spray-dried inulin-montmorillonite hybrid that reduces free fatty acid release and weight gain in HFD-fed rats, while promoting beneficial gut microbiota changes.

This study isolates and characterizes non-digestible oligosaccharides from barnyard millet, showing their prebiotic potential through fermentation and probiotic activity.

This study evaluates the prebiotic potential of purified black rice oligosaccharides, showing their resistance to digestion, promotion of SCFA production, and enhancement of probiotic biofilm formation.

This study produces ALPINA GOS from whey permeate and shows it stimulates beneficial bacteria and organic acid production in vitro.

The paper uses metaproteomics to show that gut microbiomes have personalized functional responses to different oligosaccharides, highlighting the need for individualized prebiotic strategies.

The paper describes a pilot-scale process to extract raffinose oligosaccharides from pulse protein concentrates using mild acid extraction and filtration, resulting in enriched RFO fractions and slightly higher protein content.