Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk

• Published in: Journal of applied microbiology Vol. 97; no. 4; pp. 876 - 881
• Main Authors: LeBlanc, J.G, Garro, M.S, Silvestroni, A, Connes, C, Piard, J.C, Sesma,F, Savoy de Giori, G
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.01.2004; Blackwell Science; Wiley
• Subjects: alpha-galactosidase; alpha-Galactosidase - metabolism; animal models; Animals; Bacteriology; Biological and medical sciences; cecum; Cecum - anatomy & histology; Cecum - metabolism; Colony Count, Microbial - methods; digestion; Fermentation; fermented foods; flatulence; Food Microbiology; Fundamental and applied biological sciences. Psychology; galactooligosaccharides; Galactose - metabolism; lactic acid bacteria; Lactobacillus - growth & development; Lactobacillus - metabolism; Lactobacillus fermentum; Life Sciences; Microbiology; Microbiology and Parasitology; Oligosaccharides - metabolism; raffinose; Raffinose - metabolism; Rats; Rats, Wistar; reduction; Soy Milk; soyamilk; soymilk; stachyose; α‐galactosidase; α‐GOS; soyamilk; Lactic acid bacteria; Lactobacillus fermentum; Enzyme; Applied microbiology; In vitro; In vivo; Reduction; α-Galactosidase; flatulence; α-GOS; Glycosidases; Bacteria; Hydrolases; Lactobacillaceae; O-Glycosidases
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/j.1365-2672.2004.02389.x

Aims: Consumption of soya-derived products has been hampered by the presence of alpha-galactooligosaccharides (alpha-GOS) because mammals lack pancreatic alpha-galactosidase (alpha-Gal) which is necessary for their hydrolysis. These sugars thus reach the large intestine causing gastrointestinal disorders in sensitive individuals. The use of lactic acid bacteria (LAB) expressing alpha-Gal is a promising solution for the degradation of alpha-GOS in soyamilk. Methods and Results: The capacity of the LAB Lactobacillus fermentum CRL 722 to properly degrade alpha-GOS was studied in vitro using controlled fermentation conditions and in vivo using a rat model. Lactobacillus fermentum CRL 722 was able to grow on commercial soyamilk and completely eliminated stachyose and raffinose during fermentation because of its high alpha-Gal activity. Rats fed soyamilk fermented by this LAB had smaller caecums compared with rats fed unfermented soyamilk. Conclusions: Soyamilk fermentation by Lact. fermentum CRL 722 results in the reduction of alpha-GOS concentrations in soyamilk, thus eliminating possible undesirable physiological effects normally associated with its consumption. Significance and Impact of the Study: Fermentation with Lact. fermentum CRL 722 could prevent gastrointestinal disorders in sensitive individuals normally associated with the consumption of soya-based products. This LAB could thus be used in the elaboration of novel fermented vegetable products which better suit the digestive capacities of consumers.