Journal of Nutrition & Food Sciences
Open Access

In vitro evaluation of the prebiotic potential of three different oligosaccharide mixtures using faecal inoculum from Crohnâ??s disease and ulcerative colitis patients

25^th International Congress on Nutrition and Health

June 24-25, 2025 | Webinar

Mr. Sergio Martínez-Gómez

Universidade de Vigo, Facultade de Ciencias, Spain.

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

Inflammatory Bowel Disease (IBD) is a chronic disease caused by an abnormal immune response to gut microbiota and characterized by periodic inflammatory episodes that affect the gastrointestinal tract.1,2 This health condition includes both ulcerative colitis (UC), limited to the superficial mucosa of the colon, and Crohn’s disease (CD), affecting any part of the gastrointestinal tract.3,4 IBD patients typically present a dysregulated gut microbiota, provoking disruption over several metabolic pathways, such as the production of short-chain fatty acids (SCFAs). In fact, these patients show deficient levels of SCFAs (mainly butyrate) and also beneficial microorganisms. In this work, three different oligosaccharides mixtures were assayed for studying their prebiotic potential in IBD patients: i) a product enriched in galactoglucomannan oligosaccharides (GGMOS) from pine wood, ii) a mixture of carbohydrates rich in oligogalacturonides from lemon peels (LPOS); and iii) a preparation containing arabinooligosacchrides from sugar beet pulp (SBPOS). Although results showed similarities in the production of lactate and SCFA metabolites (acetate, propionate, and butyrate) in both types of patients, the modulation of the gut microbiota after substrate consumption exhibited different patterns depending on the donor type..

Biography :

My name is Sergio Martínez Gómez and I am 28 years old. I grew up in Pontecesures, a small village near Santiago de Compostela in Galicia, Spain. In 2019, I completed a degree in Chemical Engineering at the University of Santiago de Compostela, and then I moved to Oviedo (Spain) to continue my education.I decided to start a PhD in agri-food science and technology at the University of Vigo in 2021. I am currently working in the field of prebiotics, trying to develop new functional foods from agro-industrial waste to treat dysbiosis in various intestinal conditions (e.g. IBD patients..