Metabolic fate of newly developed nondigestible oligosaccharide, maltobionic acid, in rats and humans. Issue 7 (20th May 2020)

• Record Type: Journal Article
• Authors: Tanabe, Kenichi; Okuda, Asuka; Ken, Fukami; Yamanaka, Natsumi; Nakamura, Sadako; Oku, Tsuneyuki
• Is Part Of: Food science & nutrition. Volume 8:Issue 7(2020)
• Page Start: 3610
• Page End: 3616
• Publication Date: 2020-05-20
• Subjects: bioavailability -- digestibility -- fermentability -- Maltobionic acid -- nondigestible oligosaccharide; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1643
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Maltobionic acid (MA), formed by a gluconic acid and glucose linked by an α‐1, 4 bond, may have the properties of a nondigestible oligosaccharide. The objective of this study was to elucidate the bioavailability of MA in rats and humans by observing digestion of MA by small intestinal enzymes, the fermentation of MA by gut microbiota, and the effect of adaptation following prolonged ingestion of MA. MA digestion was assessed using brush border membrane vesicles (BBMV) from rat small intestine. A within‐subject repeated measures design was used for ingestion experiments in 10 healthy female participants. After MA ingestion, postprandial plasma glucose and insulin levels, breath hydrogen excretion, and urinary MA were measured. The effect of adaptation following prolonged MA ingestion was investigated in rats. MA was minimally hydrolyzed by BBMV. Ingestion of 10 g of MA by healthy females did not elevate postprandial plasma glucose and insulin levels. Breath hydrogen and urinary MA were negligibly excreted over 8 hr following ingestion. Adaptation to prolonged MA ingestion produced no significant difference in exhaled hydrogen levels over 8 hr following administration compared with controls. MA is a new food material that is highly resistant to digestion and fermentation. It expresses the characteristics of a nondigestible oligosaccharide, including being low energy, improving the flavor of food and juice, and mineral solubilization. Abstract : The objective of this study was to elucidate the bioavailability of maltobionic acid in rats and humans. Maltrobionic acid is a new food material that is highly resistant to digestion and fermentation. It expresses the characteristics of a nondigestible oligosaccharide, including being low energy.