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<p>Isomalto-oligosaccharides (IMOs) having degree of polymerization (DP) that ranges from 2 to 9 was produced through whole-cell biotransformation using maltose and <i>Debaryomyces hansenii</i> strain MCC 0202, possessing α-glucosidase with transglucosidase activity. By selective fermentation and glucose removal using <i>Saccharomyces cerevisiae</i> MCC 0203 for 2&#xa0;h, total IMOs content of 90% was achieved which was confirmed <i>via</i> HPAEC-PAD analysis. LC-MS/MS was applied to analyse the molecular mass and DP of IMOs. This study evaluated the effectiveness of IMOS as a prebiotic using <i>Lactobacillus</i> strains (<i>L. paracasei</i> and <i>L. plantarum</i>), assessing their growth (2.4&#xa0;billion CFU/mL) by utilizing IMOs low-purity &gt; 85% and high-purity &gt; 95%. Results revealed IMOs potential as a prebiotic promoting beneficial bacteria like <i>Lactobacillus</i> and inhibiting pathogen like <i>E. coli</i>. High-purity IMOs exhibited higher Prebiotic Index (PI) scores (1.01 for <i>L. plantarum</i>) compared to commercial IMOs and FOS. IMOs showed resistance to digestive enzymes and acidic conditions (maintaining &gt; 90% purity), stimulated probiotic bacterial growth (up to 17.42 mM short-chain fatty acids production by <i>L. paracasei</i>), and inhibited pathogenic bacteria. This study offers a simple, cost-effective method for producing high-quality IMOs, a promising functional food ingredient.</p>

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Evaluation of prebiotic potential and selective utilization of isomalto-oligosaccharides by Lactobacillus strains: an in vitro study

  • 期刊论文

  • 发表日期：

    2025年5月27日

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  • Saravanan Rengarajan,
  • Rameshthangam Palanivel

摘要

Isomalto-oligosaccharides (IMOs) having degree of polymerization (DP) that ranges from 2 to 9 was produced through whole-cell biotransformation using maltose and Debaryomyces hansenii strain MCC 0202, possessing α-glucosidase with transglucosidase activity. By selective fermentation and glucose removal using Saccharomyces cerevisiae MCC 0203 for 2 h, total IMOs content of 90% was achieved which was confirmed via HPAEC-PAD analysis. LC-MS/MS was applied to analyse the molecular mass and DP of IMOs. This study evaluated the effectiveness of IMOS as a prebiotic using Lactobacillus strains (L. paracasei and L. plantarum), assessing their growth (2.4 billion CFU/mL) by utilizing IMOs low-purity > 85% and high-purity > 95%. Results revealed IMOs potential as a prebiotic promoting beneficial bacteria like Lactobacillus and inhibiting pathogen like E. coli. High-purity IMOs exhibited higher Prebiotic Index (PI) scores (1.01 for L. plantarum) compared to commercial IMOs and FOS. IMOs showed resistance to digestive enzymes and acidic conditions (maintaining > 90% purity), stimulated probiotic bacterial growth (up to 17.42 mM short-chain fatty acids production by L. paracasei), and inhibited pathogenic bacteria. This study offers a simple, cost-effective method for producing high-quality IMOs, a promising functional food ingredient.