Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation

A - Papers appearing in refereed journals

Harris, S., Powers, S. J., Monteagudo-Mera, A., Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. 2019. Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation. European Journal Of Nutrition.

AuthorsHarris, S., Powers, S. J., Monteagudo-Mera, A., Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D.
Abstract

Purpose:
To test the prebiotic activity of wheat arabinogalactan-peptide (AGP), which is a soluble dietary fibre composed of arabinogalactan polysaccharide linked to a 15-residue peptide, which accounts for up to 0.4% of the dry weight of wheat flour.
Methods:
The prebiotic activity of AGP prepared from white wheat flour was tested using in-vitro fermentation by colonic bacteria in automated pH controlled anaerobic stirred batch cultures and compared to fructooligosaccharide (FOS) and wheat flour arabinoxylan (AX). Bacterial populations were measured using fluorescence in-situ hybridisation (flow-FISH) and short-chain fatty acid (SCFA) concentrations were measured using HPLC.
Results:
Fermentation of AGP resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate after 24 h of fermentation.
Conclusions:
These results were comparable to those obtained with AX and confirm the prebiotic potential of AGP. Furthermore, fermentation of a mixture of AGP and AX was faster compared to the single substrates and more similar to FOS, indicating that combinations of fermentable carbohydrates with different structures are potentially more effective as prebiotics than single substrates.

KeywordsArabinogalactan-peptide (AGP); prebiotic; batch culture; Fluorescence in-situ hybridisation (FISH); Short chain fatty acids (SCFA)
Year of Publication2019
JournalEuropean Journal Of Nutrition
Digital Object Identifier (DOI)doi:10.1007/s00394-019-01908-7
PubMed ID30725212
Open accessPublished as ‘gold’ (paid) open access
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
DFW - Designing Future Wheat - Work package 1 (WP1) - Increased efficiency and sustainability
FunderBiotechnology and Biological Sciences Research Council
Publisher's version
Accepted author manuscript
Output statusE-publication ahead of print
Publication dates
Online06 Feb 2019
Publication process dates
Accepted23 Jan 2019
Copyright licenseCC BY
PublisherSpringer Heidelberg
ISSN1436-6207

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