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Evaluating the prebiotic effect of oligosaccharides on gut microbiome wellness using *in vitro* fecal fermentation

Food Science and Technology

Evaluating the prebiotic effect of oligosaccharides on gut microbiome wellness using *in vitro* fecal fermentation

D. H. Lee, H. Seong, et al.

Discover how five different oligosaccharides transformed gut microbiome wellness in a groundbreaking study! Conducted by an insightful team including Dong Hyeon Lee and Vinod K. Gupta, this research not only highlights the effectiveness of these prebiotics but also introduces the innovative Gut Microbiome Wellness Index (GMWI) that surpassed traditional measures.

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Playback language: English
Abstract
This study evaluated the prebiotic effect of various oligosaccharides on gut microbiome wellness using an *in vitro* fecal fermentation model and the Gut Microbiome Wellness Index (GMWI). Five oligosaccharides (FOS, GOS, XOS, IN, and 2FL) were fermented with fecal samples, and GMWI values were calculated based on the relative abundances of species associated with health. All five prebiotics resulted in positive GMWI values, indicating an increase in beneficial microbes. Inulin and FOS showed the highest GMWI values. The GMWI demonstrated better performance than traditional prebiotic indices in evaluating prebiotic effects.
Publisher
npj Science of Food
Published On
May 09, 2023
Authors
Dong Hyeon Lee, Hyunbin Seong, Daniel Chang, Vinod K. Gupta, Jiseung Kim, Seongwon Cheon, Geonhee Kim, Jaeyun Sung, Nam Soo Han
Tags
prebiotic
gut microbiome
oligosaccharides
GMWI
health
fermentation

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