2′-Fucosyllactose as a prebiotic modulates the probiotic responses of Bifidobacterium bifidum

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jingfang Du, Hong Yang
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引用次数: 0

Abstract

2′-Fucosyllactose (2′-FL), one of the most representative oligosaccharides in human milk, is intimately linked to the enrichment of specific Bifidobacterium species. However, the efficacy of 2′-FL in modulating the probiotic responses of bifidobacterium has been rarely researched. Thereinto, three key issues have yet to be reported: the effects of 2′-FL hydrolysis on bifidobacterial growth, the protective effects of 2′-FL on bifidobacterium under gastrointestinal stress and the inhibitory activity of 2′-FL metabolites against Cronobacter spp. This work intended to address these concerns. 2′-FL dramatically accelerated the growth and proliferation of Bifidobacterium bifidum YH17 and Bifidobacterium bifidum BBI01. The glucose in lactose core on 2′-FL was preferable for B. bifidum to achieve substantial increases in biomass while the galactose was not readily available. Additionally, 2′-FL showed unique advantages in ameliorating the resistance of B. bifidum to gastrointestinal challenges. 2′-FL considerably improved the adhesive property of B. bifidum, thus facilitating the competitive elimination of Cronobacter sakazakii ATCC 29544 and Cronobacter muytjensii ATCC 51329 by B. bifidum. The growth inhibition of 2′-FL on the Cronobacter strains was mediated by promoting the secretion of antibacterial substances from B. bifidum. The inhibitory activity hinged on the B. bifidum strains. 2′-FL specifically induced B. bifidum BBI01 to produce some antibacterial substances that were proteinaceous, thermostable and relatively stable even at pH 8.0. These antibacterial substances played a key role in the inhibitory activity and had a synergistic effect with acidification. These observations provide a useful guideline for developing synbiotic supplements to intervene the infant gut microbiota.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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