Determination Trial of Nondigestible Oligosaccharide in Processed

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Determination trial of nondigestible oligosaccharide in processed foods by improved AOAC method 2009.01 using porcine small intestinal enzyme Kenichi Tanabe, Sadako Nakamura, Katsuhisa Omagari, and Tsuneyuki Oku J. Agric. Food Chem., Just Accepted Manuscript • Publication Date (Web): 31 May 2015 Downloaded from http://pubs.acs.org on May 31, 2015

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Journal of Agricultural and Food Chemistry

Determination trial of nondigestible oligosaccharide in processed foods by improved AOAC method 2009.01 using porcine small intestinal enzyme

Kenichi Tanabe*†,‡, Sadako Nakamura§, Katsuhisa Omagari‡ and Tsuneyuki Oku‡,§



Department of Food Science and Nutrition, Nagoya Women's University, 3-40, Shioji,

Mizuho-ku, Nagoya, 4678610, Japan ‡

Graduate School of Human Health Science, University of Nagasaki Siebold,

1-1-1Manabino, Nagayo, Nagasaki, 8512195, Japan §

Institute of Food, Nutrition & Health, Jumonji University, 2-1-28 Sugasawa, Niiza,

Saitama, 3528510, Japan

*Corresponding author: Kenichi Tanabe, Ph.D., Department of Food Science and Nutrition, Nagoya Women's University, 3-40, Shioji, Mizuho-ku, Nagoya, 4678610, Japan. Tel & Fax: +81 52 852 1499. Email: [email protected]

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ABSTRACT

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We have previously shown that the Association of Official Analytical Chemists (AOAC)

3

method 2001.03 and 2009.01 not able to measure accurately nondigestible

4

oligosaccharide because they are incapable of hydrolyzing digestible oligosaccharide,

5

leading to overestimation of nondigestible oligosaccharide. Subsequently, we have

6

proposed the improved AOAC methods 2001.03 and 2009.01 using porcine small

7

intestinal disaccharidases instead of amyloglucosidase. In the present study, we tried to

8

determine nondigestible oligosaccharide in marketed processed foods using the

9

improved AOAC method 2009.01 (improved method), and the results were compared

10

with those by AOAC method 2009.01. “In improved method, the percentage of the

11

recovery of fructooligosaccharide, galactooligosaccharide, and raffinose to the label of

12

processed food was 103.0%, 89.9%, and 102.1%, respectively. However, the AOAC

13

method 2009.01 overestimated more than 30% of the quantity of nondigestible

14

oligosaccharide in processed foods, since the margin of error was accepted ±20% on the

15

contents of nondigestible oligosaccharides in processed foods for Japanese Nutrition

16

Labeling, the improved method thus provided accurate quantification of nondigestible

17

oligosaccharides in processed food and allows a comprehensive determination of

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nondigestible oligosaccharides.

19 20

KEYWORDS: improved AOAC method 2009.01; determination method; nondigestible

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oligosaccharide; porcine small intestinal enzyme

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INTRODUCTION

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Various oligosaccharides distribute naturally in foods such as fruits,

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vegetables, milk, and honey, and can be technically produced by enzymatic hydrolysis.

25

Some oligosaccharides are artificially synthesized from glucose, fructose, galactose or

26

starch hydrolysate using bacterial enzymes.1 Oligosaccharides are added to processed

27

foods to improve sensory characteristics such as taste, texture, and foam stability.1

28

Moreover, fructooligosaccharide (FOS),2 galactooligosaccharide (GOS),3 raffinose,4

29

lactulose5 and xylooligosaccharide6, which are not digested by small intestinal enzyme,

30

have attracted interest as prebiotics and have been added to processed foods to provide

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health benefits.

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Nondigestible oligosaccharides, which are not digested by human small

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intestinal enzymes, increase selectively the total count of beneficial bacteria, improve

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intestinal microflora, and contribute to human health promotion.7-11 Intestinal microbes

35

play

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anti-inflammatory,13 uptake of energy from the host diet,14 production of short chain

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fatty acid by fermentation,15 alteration of human glucose and fatty acid metabolism,16

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regulation of intestinal permeability,17 production of vitamins18 and stimulation of

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mineral absorption by the large intestine.19 Previous studies on intestinal microbes have

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suggested that microbial environments play critical roles in both health and disease.20,21

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Therefore, with the expectation of increased consumption of prebiotic nondigestible

42

oligosaccharides, a validated and accurate method for quantification of nondigestible

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oligosaccharides in foods is essential for public health and dietary guidelines.

important

roles

in

the

development of

the

host

immune

system,12

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Association of Official Analytical Chemists (AOAC) method 985.29,22 AOAC

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method 991.4323 and AOAC method 2001.0324 were official methods of analysis for the 3

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determination of the dietary fiber content in food products. However, these methods

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appear to be inappropriate for the determination of the upcoming new category of

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dietary fiber.25 Then, AOAC method 2009.01 (the existing AOAC method) was based

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on the AOAC 2001.03 method, and was developed as an integrated determination

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method for dietary fiber, including nondigestible oligosaccharides and resistant starch.26

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Measurement principle of the existing AOAC method relies on complete hydrolysis of

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digestible saccharides by porcine pancreatic α-amylase and amyloglucosidase from

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Aspergillus niger. However, amyloglucosidase used in the existing AOAC method

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cannot hydrolyze completely digestible saccharides such as sucrose, lactose and panose.

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As a result, these digestible saccharides are detected as nondigestible oligosaccharides

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in HPLC analysis.27 Therefore, incomplete hydrolysis by amyloglucosidases leads to

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inaccurate determination of nondigestible oligosaccharides using the existing AOAC

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method. The quantitation of nondigestible oligosaccharides requires complete

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hydrolysis of digestible saccharides to meet the definition in Codex Alimentarius

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Commission (CAC) of dietary fiber, including nondigestible oligosaccharides.28 We

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have already proposed the improved AOAC 2009.01 method using porcine small

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intestinal enzyme instead of amyloglucosidase (improved method).27 The content of

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FOS, GOS and raffinose were accurately determined as nondigestible oligosaccharides

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by the improved method, whereas sucrose, isomaltulose, panose, and maltotriose were

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completely hydrolyzed, and did not affect the determination of nondigestible

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oligosaccharides.27 Although the improved method was superior to the existing AOAC

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method in terms of determining oligosaccharides, its application in nondigestible

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oligosaccharide in marketed processed foods remains untested.

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In the present study, we applied the improved method to measure 4

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nondigestible oligosaccharides in processed foods and made comparisons with the

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existing AOAC method. Here, we show that the improved method using porcine small

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intestinal enzyme, instead of amyloglucosidase, accurately determined nondigestible

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oligosaccharides contents in currently-marketed food products.

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MATERIALS AND METHODS

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1. Test samples and preparation We analyzed two types of test samples by the improved method and the

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existing AOAC method.

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In first, we prepared five different cookies with added oligosaccharides.

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Cookies (Morinaga & Co. Ltd, Tokyo, Japan) were chosen as test sample without

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nondigestible oligosaccharide by evidence based on our previous experiments.29,30

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Cookies were crushed using a mortar and pestle, and were passed through a mesh sieve

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of 500 µm. Each oligosaccharide (1.000 g) and cookies (9.000 g) were accurately

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weighed and mixed using a mortar. Added oligosaccharides were FOS, GOS, or

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raffinose as nondigestible oligosaccharides as well as isomaltooligosaccharide (IMO) or

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sucrose as digestible oligosaccharides. FOS (purity > 98%) was donated by Meiji Co.,

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Ltd (Tokyo, Japan). GOS (purity > 90%) was donated by Nissin Sugar Manufacturing

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Co., Ltd. (Tokyo, Japan). IMO (purity > 90.8%) was donated by Showa Sangyo Co.

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(Tokyo, Japan). Raffinose (purity > 98.0%) and sucrose (purity > 99.5%) were

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purchased from Wako Pure Chemical Industries Ltd (Osaka, Japan. In

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the

second

analytical

experiment,

we

employed

three

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commercially-available syrups containing nondigestible oligosaccharide. In Japan, two

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syrups approved as “Food for Specified Health Uses” and one so-called healthy food

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was

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oligosaccharide are shown in Table 1. Syrup samples were purchased over the Internet.

used.

Nutrient compositions

of

three

syrups

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2. Analytical method

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1) AOAC method 2009.01 (the existing AOAC method) 6

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nondigestible

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Chemicals

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All chemicals were of analytical grade or of the highest grade available. The

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Integrated Total Dietary Fibre kit specified in the existing AOAC method was purchased

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from Megazyme International Ireland, Ltd. (Wicklow, Ireland). The kit contains

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pancreatic α-amylase from swine, amyloglucosidase from Aspergillus niger, and

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protease from Bacillus licheniformis. Ion-exchange resin (Amberlite MB-4),

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diatomaceous earth, and Trizma® Base were purchased from Japan Organo Co., Ltd.

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(Tokyo, Japan), Kishida Chemical Co., Ltd. (Osaka, Japan), and Sigma–Aldrich Japan

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Co. LLC. (Tokyo, Japan), respectively.

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Procedure

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Nondigestible oligosaccharide contents in test samples were determined using

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the existing AOAC method.26 The apparatus for the existing AOAC method was used.

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HPLC analyses were performed using a liquid chromatography system (LC-20AD,

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Shimadzu Corp., Kyoto, Japan) with a refractive index detector (RID-10A, Shimadzu

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Corp.) and a Shodex SUGAR KS-802 column (8.0 φ × 300 mm, Showa Denko Co.,

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Tokyo, Japan), and analyses were conducted at a column temperature of 40°C. Samples

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were eluted with deionized distilled water at a flow rate of 0.5 mL/min. The limit of

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detection for glucose was 10 µg/mL in HPLC analysis.

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2) Improved AOAC method 2009.01 (improved method)

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Chemicals

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Using chemicals were same as the existing AOAC method.

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Preparation of porcine small intestinal brush border membrane vesicles (PSIBBMVs)

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PSIBBMVs were prepared using the method described by Kessler et al.31 with

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modifications. Small intestine from the pylorus to the ileocecal junction with the

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mesentery of an adult swine was obtained from the Isahaya Prefectural Office of Meat

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Inspection (Isahaya, Japan). PSIBBMVs were suspended in sufficient volumes of

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50-mM sodium maleate buffer containing 2 mM CaCl2 and 0.02% sodium azide (pH

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6.0) and were stored at −80°C until assay.

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Determination of α-glucosidase and disaccharidase activities The α-glucosidase activity (units/mg protein) was determined using the

131 132

method

described

by

Robertson

and

Halvorson

with

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p-nitrophenyl-α-D-methyl-glucopyranoside as a substrate.32 One unit of α-glucosidase

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activity per mg of protein was defined as the amount of enzyme that produced 1 µmol of

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glucose from p-nitrophenyl-α-D-methyl glucopyranoside per min.

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Assays of disaccharidase activity in PSIBBMVs were performed according to

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the methods described by Oku et al,33 which were modified from the method described

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by Dahlqvist et al.34 Sucrose, maltose, trehalose, lactose, and isomaltulose used

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substrates included. Specific activity (SA) per mg of protein was defined as the activity

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of enzyme that hydrolyzed 1 µmol of glucose from substrate per hour (µmol substrate

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hydrolyzed/mg protein/h). Concentrations of protein were determined using the

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Bradford assay with bovine serum albumin as a standard.35

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Procedure Nondigestible oligosaccharide contents of test samples were determined 8

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according to the method of Tanabe et al.27 Digestible saccharides were hydrolyzed using

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an enzyme mixture containing pancreatic α-amylase (50 units/mL) and PSIBBMVs

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(2,720 units/mL as α-glucosidase; SA: sucrase, 125.8; maltase, 453.2; trehalase, 35.3;

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lactase, 8.7; isomaltulase, 14.4) for 16 h at 37°C. Test samples were added to enzyme

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mixtures and nondigestible oligosaccharide contents were determined using the method

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described by Tanabe et al.27

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3. Calculation of the recovery of nondigestible oligosaccharides in processed food

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Each nondigestible oligosaccharide in added oligosaccharides in processed

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food was assayed once in duplicate. On the other hand, each nondigestible

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oligosaccharide in commercially-available processed food was assessed by 5 times, and

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it was expressed mean ± standard deviation (SD). Nondigestible oligosaccharide

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contents were measured according to the calculation for nonprecipitable soluble dietary

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fiber using the existing AOAC method.26 Nondigestible oligosaccharides were defined

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as saccharides with degrees of polymerization (DP) of ≥2, according to the definition of

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“luminacoid” which is comprehensive concept of nondigestible component, from the

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Japanese Association for Dietary Fiber Research suggesting,36 nondigestible

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oligosaccharide was defined as saccharide with DP 2 or more than DP 2. The margin of

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error was accepted ±20% on the contents of nondigestible oligosaccharides in processed

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foods for Japanese Nutrition Labeling,37 accurate determination thus was accepted

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±20% on the contents of nondigestible oligosaccharides in processed foods on the label.

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4. Ethics Porcine experiments were performed according to the guidelines for the care 9

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and use of laboratory animals of the University of Nagasaki, Siebold. All experiments

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were performed at the Laboratory of Public Health Nutrition, University of Nagasaki,

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Siebold.

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RESULTS

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Quantification of oligosaccharides added to processed foods by the improved

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method and the existing AOAC method

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Nondigestible oligosaccharide fractions were recovered from cookies using

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the improved method and the existing AOAC method (Figure 1). After the treatment of

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cookies containing 10% of FOS, GOS and raffinose by hydrolyzing enzymes in the

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improved method, recoveries of these nondigestible oligosaccharides were 10.1%,

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10.7% and 9.7%, respectively. When IMO and sucrose were hydrolyzed by enzymes in

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the improved method, the content of IMO which was recovered as nondigestible

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oligosaccharide fraction was only 0.1%, and sucrose was not detected. It was reported

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that IMO with α-1,4- and α-1,6-glucosidic linkages was digested readily by human

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intestinal disaccharidases.38 This suggests that the improved method is able to measure

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accurately quantity of nondigestible oligosaccharide in foods.

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In contrast, when oligosaccharides in same samples were determined by the

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existing AOAC method, the recovery as nondigestible oligosaccharide was 14.2% for

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FOS, 13.8% for GOS, 12.6% for raffinose, and 15.3% for sucrose, respectively.

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Especially, the recovery of IMO was only 4.0%. Thus, results demonstrate that the

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existing AOAC method overestimates more than the quantity of nondigestible

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oligosaccharide in foods.

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Quantification of nondigestible oligosaccharide in the syrups by the improved

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method and the existing AOAC method

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Nondigestible oligosaccharides were determined in the syrups using the

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improved method and the existing AOAC method (Table 2). The improved method 11

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provided the concentrations of FOS and raffinose in the syrups similar to those stated on

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the label, but the level of GOS lower than that stated on the food label. In contrast,

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treatment with hydrolyzing enzymes in the existing AOAC method gave approximately

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30% greater than values of FOS, GOS and raffinose in the label.

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DISCUSSION

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In the previous study on the improved method, PSIBBMVs completely

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hydrolyzed digestible oligosaccharide and distinguished nondigestible oligosaccharide

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from digestible oligosaccharide.27 Although the improved method was superior to the

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existing AOAC method in terms of determining oligosaccharides, its application to

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nondigestible oligosaccharides in marketed processed foods remains untested. We

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previously have confirmed that cookies used in the present study do not contain

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nondigestible oligosaccharides.29, 30 Here, cookies were added digestible (sucrose or

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IMO) or nondigestible oligosaccharides (FOS, GOS or raffinose) at the level of 10%. As

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shown Figure 1, the improved method hydrolyzed digestible oligosaccharides such as

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sucrose and IMO in cookies, and gave almost complete recovery of added nondigestible

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oligosaccharides such as FOS, GOS and raffinose

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Next, the improved method was applied to marketed syrups, and contents of

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FOS and raffinose were shown to be similar to those indicated on food label (Table 2).

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According to the improved method, the concentration of GOS in the syrups was lower

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than that stated on the food label (Table 2). This discrepancy may reflect the accepted

218

±20% margin of error for Japanese Nutrition Labeling;37 the content of GOS in the

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syrup would be between 35.5 g and 53.2 g in case of 44.4 g GOS in the product. The

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value (37.2±2.5) by the improved method was within the value accepted by Japanese

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Nutrition Labeling. Although porcine small intestinal disaccharidases may hydrolyze

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GOS with low efficiency, GOS added to cookies was not hydrolyzed (Figure 1),

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indicating that the improved method accurately measure GOS. Therefore, it is

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concluded that the improved method is proper to determine GOS in processed foods.

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When commercially-available processed foods and cookies with added 13

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oligosaccharides were treated with the hydrolyzing enzymes, amyloglucosidase, of the

227

existing AOAC method, nondigestible oligosaccharide contents were overestimated

228

(Figure 1 and Table 2). These results indicate that the existing AOAC method cannot

229

hydrolyze digestible saccharides such as sucrose and starch-decomposed products, and

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maltodextrin in processed foods, consequently quantifying digestible saccharides as

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nondigestible oligosaccharides. In agreement, Brunt and Sanders showed that the

232

existing

233

maltooligosaccharide fractions into glucose, leading to an erroneous quantification of

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partially hydrolyzed digestible starch as dietary fiber.39 Our previous study showed that

235

digestible oligosaccharides are barely hydrolyzed by either the AOAC method 2001.03

236

or 2009.01 using amyloglucosidase,27,40 which also failed to hydrolyze digestible

237

saccharides.41 Taken together, these studies show that the hydrolyzing activity of

238

enzymes from bacteria do not reflect the hydrolyzing activities of enzymes of the

239

human gastrointestinal tract.

AOAC

method

does

not

fully

convert

digestible

starch

and

240

Pigs are omnivorous with physiological characteristics that allow to use as a

241

model of human digestive functions.42 Many studies have characterized hydrolyzing

242

specificity of small intestinal disaccharidases in pigs.43-45 In particular, pigs have been

243

used as models in studies of dietary fiber and nondigestible oligosaccharide

244

digestion.46-48 Porcine small intestinal disaccharidases could substitute with those in

245

human. Moreover, pigs are common low cost domestic animals. Therefore, porcine

246

small intestinal disaccharidases may be suitable for determining nondigestible

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oligosaccharides in foods for human consumption.

248

Prebiotic agents are not digested in the human gastrointestinal tract and their

249

effectiveness is dependent on the quantity of fermentable nondigestible saccharides in 14

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large

intestine.49

250

the

Therefore,

a

precise

quantification

of

nondigestible

251

oligosaccharides in food is necessary to find out good source of prebiotic agents and to

252

accurately label the content of nondigestible oligosaccharides in food.

253

In conclusion, we developed the improved method for the accurate

254

quantification of nondigestible oligosaccharides in processed foods using porcine small

255

intestinal disaccharidases. The present improved method may be used to

256

comprehensively determine nondigestible oligosaccharides in commercially available

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processed foods. An appropriate quantification of nondigestible oligosaccharides in

258

foods is essential to estimate health benefits. Moreover, an accurate determination

259

method for newly developed nondigestible oligosaccharides is imperative for nutrition

260

labeling, which indicates prebiotic contents to help consumer chose healthy foods.

261

Improved AOAC method 2009.01 could be the determination method for nondigestible

262

oligosaccharide, dietary fiber. Furthermore, the partially purified enzymes isolated from

263

PSIBBMVs and a stable supply of these enzymes should be required to make the

264

improved method as a commercial dietary fiber assay kit.

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ABBREVIATIONS USED

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AOAC, Association of Official Analytical Chemists; CAC, Codex Alimentarius

267

Commission; DP, Degree of Polymerization; FOS, Fructooligosaccharide; GOS,

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Galactooligosaccharide; IMO, Isomaltooligosaccharide; N.D., Not Detected;

269

PSIBBMVs, porcine small intestinal brush border membrane vesicles; SA, Specific

270

Activity; SD, Standard Deviation

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ACKOWLEDGEMENTS

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The authors would like to thank Meiji Co., Ltd. (ex-Meiji Seika Kaisha, Ltd.,

274

Tokyo, Japan) for providing FOS, Nissin Sugar Manufacturing Co., Ltd. (Tokyo, Japan)

275

for providing GOS, Showa Sangyo Co. (Tokyo, Japan) for providing IMO. This study

276

was supported in part by a Grant-in-Aid for Challenging Exploratory Research

277

24650498. We thank the Isahaya Prefectural Office of Meat Inspection (Nagasaki,

278

Japan) for supplying porcine intestines.

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17) Cani, P. D.; Possemiers, S.; Van de Wiele, T.; Guiot, Y.; Everard, A.; Rottier, O.; Geurts, L.; Naslain, D.; Neyrinck, A.; Lambert, D. M.; Muccioli, G. G.; Delzenne, N. M. Changes in gut microbiota control inflammation in obese mice through a mechanism involving GLP-2-driven improvement of gut permeability. Gut 2009, 58, 1091–1103. 18) Hill, M. J. Intestinal flora and endogenous vitamin synthesis. Eur. J. Cancer Prev. 1997, 6 Suppl 1, S43–S45. 19) Scholz-Ahrens, K. E.; Ade, P.; Marten, B.; Weber, P.; Timm, W.; Açil, Y.; Glüer, C. C.; Schrezenmeir, J. Prebiotics, probiotics, and synbiotics affect mineral absorption, bone mineral content, and bone structure. J. Nutr. 2007, 137, 838S–846S. 20) Blumberg, R.; Powrie, F. Microbiota, disease, and back to health: a metastable journey. Sci. Transl. Med. 2012, 4, 137rv7. 21) Bäckhed, F.; Fraser, C. M.; Ringel, Y.; Sanders, M. E.; Sartor, R. B.; Sherman, P. M.; Versalovic, J.; Young, V.; Finlay, B. B. Defining a healthy human gut microbiome: Current concepts, future directions, and clinical applications. Cell Host Microbe 2012, 12, 611–622. 22) Prosky, L.; Asp, N. G.; Furda, I.; DeVries, J. W.; Schweizer, T. F.; Harland, B. F. Determination of total dietary fiber in foods and food products: collab orative study. J. Assoc. Off. Anal. Chem. 1985, 68, 677-679. 23) Prosky, L.; Asp, N.G.; Schweizer, T. F.; DeVries, J. W.; Furda, I.; Lee, S. C. Determination of soluble

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dietary fiber by liquid chromatography. J. AOAC Int. 2000, 83, 1013-1019. 25) McCleary, B.V. An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates. Anal. Bioanal. Chem. 2007, 389, 291-308. 26) McCleary, B. V.; DeVries, J. W.; Rader, J.I.; Cohen, G.; Prosky, L.; Mugford, D. C.; Ohkuma, K. Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study. J. AOAC Int. 2010, 93, 221–233. 27) Tanabe, K.; Nakamura, S.; Oku, T. Inaccuracy of AOAC method 2009.01 with amyloglucosidase for measuring non-digestible oligosaccharides and proposal for an improvement of the method. Food Chem. 2014, 151, 539–546. 28) Joint FAO/WHO Food Standards Programme, Codex Committee on Nutrition and Foods for Special Dietary Uses 32th Session (2010) Draft table of Conditions for Methods of Analysis for Dietary Fibre. REP11/NFSDU 2 and Appendix IV. 29) Oku, T.; Nakamura, S. Evaluation of the relative available energy of several dietary fiber preparations using breath hydrogen evolution in healthy humans. J. Nutr. Sci. Vitaminol. 2014, 60, 246-254. 30) Oku, T.; Nakamura, M.; Hashiguchi-Ishiguro, M.; Tanabe, K.; Nakamura, S. Bioavailability and laxative thereshold of 1-kestose in human adults. Dyn. Biochem. Process Biotech. Mol. Biol. 2009, 3 (Special Issue 1), 90-95. 31) Kessler, M.; Acuto, O.; Storelli, C.; Murer, H.; Müller, M.; Semenza, G. A modified procedure for the rapid preparation of efficiently transporting vesicles from small intestinal brush border membranes. Their use in investigating some properties of D-glucose and choline transport systems. Biochim. Biophys. Acta. 1978, 506, 136– 20

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strategy newly quantitative method for non-digestible oligosaccharides. Curr. Nutr. Food Sci. 2011, 7, 209–215. 41) Manjunath, P.; Shenoy, B. C.; Raghavendra, Rao, M. R. Fungal glucoamylases. J. Appl. Biochem. 1983, 5, 235–260. 42) Miller, E. R.; Ullrey, D. E. The pig as a model for human nutrition. Ann. Rev. Nutr. 1987, 7, 361–382. 43) Taravel, F. R.; Datema, R.; Woloszczuk, W.; Marshall, J. J.; Whelan, W. J. Purification and characterization of a pig intestinal alpha-limit dextrinase. Eur. J. Biochem. 1983, 130, 147–153. 44) Sørensen, S. H.; Norén, O.; Sjöström, H.; Danielsen, E. M. Amphiphilic pig intestinal microvillus maltase/glucoamylase. Structure and specificity. Eur. J. Biochem. 1982, 126, 559–568. 45) Sjöström, H.; Norén, O.; Christiansen, L.; Wacker, H.; Semenza, G. A fully active, two-active-site,

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acid, energy, and fiber digestibility and on hindgut fermentation of dietary fiber in a corn-soybean meal diet fed to growing pigs. J. Anim Sci. 2010, 88, 1454–1462. 49) Oku, T.; Tanabe, K.; Watanabe, Y.; Ono, H.; Naruse, M.; Nakamura, S. Effects of non-digestible oligosaccharides with different properties on Ca and Mg metabolism in rats. J. Jpn. Soc. Nutr. and Food Sci. 2007, 60, 233–240. (In Japanese).

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Figure captions Figure 1. Comparison of nondigestible oligosaccharides in cookies using the improved method and the existing AOAC method

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Tables Table 1. Nutrient composition and carbohydrate ingredients of the syrups per 100 g

FOS, fructooligosaccharide; GOS, galactooligosaccharide.

Table 2.

Analyses of nondigestible oligosaccharides in the syrups using the improved method and the existing AOAC method and comparison with nutritional label values The value in brackets shows relative ratio of nondigestible oligosaccharide determined by each method and that on the label. Analytical values are expressed as the mean± SD in duplicate experiments; Nondigestible fractions, ≥DP 2; FOS, fructooligosaccharide; GOS, galactooligosaccharide. 25

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Figures Figure 1.

Data was expressed average of duplicate analysis. The nondigestible oligosaccharide fractions were had DP ≥ 2. N.D., not detected.

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