Prebiotic activity and antidiabetic potential of Ginkgo isomalto-oligosaccharides

Abstract

This study systematically investigates the prebiotic and antidiabetic potential of a novel oligosaccharide derived from Ginkgo, designated Ginkgo isomalto-oligosaccharide (G-IMO), in comparison with that of conventional corn-derived isomalto-oligosaccharides (C-IMOs). Its stability was assessed under simulated gastrointestinal digestion and under different pH (3.0–11.0) and temperature (4–70 °C) conditions. The effects of G-IMO on probiotic growth, glucose metabolism, and cell viability were further evaluated by measuring bacterial OD₆₀₀, medium pH, short-chain fatty acid production, Caco-2 cell viability, glucose uptake and transport, glucose transporter expression, and apoptosis. The results demonstrated that G-IMO significantly promoted the growth and proliferation of Lactobacillus plantarum and Bifidobacterium adolescentis compared to C-IMOs. In Caco-2 cells, G-IMO effectively attenuated glucose consumption and transport. Moreover, G-IMO exhibited high resistance to degradation during simulated digestion. It maintained functional activity across a broad pH range and temperature conditions. In conclusion, G-IMO demonstrates stronger prebiotic efficacy and antidiabetic potential than C-IMOs. These findings position G-IMO as a promising functional ingredient for developing dietary interventions aimed at supporting gut health and regulating blood glucose levels.