The prebiotic potential of alternansucrase-based glucooligosaccharides: the effects on short-chain fatty acids production and microbiome diversity

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dc.contributor.authorOzulku, Gorkem
dc.contributor.authorHarris, Hannah C.
dc.contributor.authorSavva, George M.
dc.contributor.authorAhn-Jarvis, Jennifer H.
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorDertli, Enes
dc.contributor.authorWarren, Frederick J.
dc.date.accessioned2026-02-28T12:17:48Z
dc.date.available2026-02-28T12:17:48Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractGlucooligosaccharides (GLOS) produced by glucansucrases via acceptor reactions are oligosaccharides that transit upper intestinal tract and evade digestion and may be considered to be a prebiotic. The prebiotic function of GLOS can be dictated by the type of acceptor sugar used during its production. Therefore, the prebiotic effect on the gut microbiome and short chain fatty acids (SCFAs) production can be used to inform the selection of acceptor sugars. In this study, alternansucrase-based GLOS derived from different acceptor sugars (melibiose, cellobiose and lactose) and inulin (positive control) were investigated using in vitro colon model fermentation to examine their prebiotic effect and SCFAs production. Microbiome composition was determined using shotgun metagenomics. SCFAs and lactate formation was determined using 1H NMR spectroscopy. Fusicatenibacter saccharivorans and Bacteroides uniformis appeared to increase in abundance after 24 h following fermentation of all three GLOS. The highest abundance for Bifidobacterium longum was seen after supplementation with lactose derived GLOS. Fermentation of GLOS appeared to produce around twice as much acetate than fermentation with inulin, while similar amounts of other SCFAs and lactate were produced. Melibiose derived GLOS supplementation in healthy 3 donors increased F. saccharivorans while inulin supplementation promoted Lactobacillales in order level. This study suggests that there may be beneficial effects of GLOS's on gut microbiome composition and metabolite composition, relative to the effects seen for inulin.
dc.description.sponsorshipYildiz Technical University Scientific Research Projects Coordination Office [FBI-2022-5143]; The 2219-International Postdoctoral Research Fellowship Program of The Scientific and Technological Research Council of Turkiye (TUBITAK); Biotechnology and Biological Sciences Research Council (BBSRC); BBSRC Institute Strategic Programme Food Microbiome and Health [BB/X011054/1, BBS/E/F/000PR13630, BBS/E/F/000PR13631]
dc.description.sponsorshipThis study was received financial support from Yildiz Technical University Scientific Research Projects Coordination Office under Project Number FBI-2022-5143. Gorkem Ozulku was supported by 2219-International Postdoctoral Research Fellowship Program of The Scientific and Technological Research Council of Turkiye (TUBITAK). The authors gratefully acknowledge the support of the Biotechnology and Biological Sciences Research Council (BBSRC); this research was funded by the BBSRC Institute Strategic Programme Food Microbiome and Health BB/X011054/1 and its constituent projects BBS/E/F/000PR13630 and BBS/E/F/000PR13631.
dc.identifier.doi10.1016/j.fhio.2025.107401
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-105013645692
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fhio.2025.107401
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5990
dc.identifier.volume72
dc.identifier.wosWOS:001595291600002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectGlucansucrases
dc.subjectAcceptor reactions
dc.subjectShort chain fatty acids
dc.subjectGut microbiome
dc.titleThe prebiotic potential of alternansucrase-based glucooligosaccharides: the effects on short-chain fatty acids production and microbiome diversity
dc.typeArticle

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