Comparison of fractionation techniques to obtain prebiotic galactooligosaccharides

Hernández, Oswaldo; Ruiz‐Matute, Ana I.; Olano, Agustı́n; Moreno, F. Javier; Sanz, M. Luz

doi:10.1016/j.idairyj.2009.03.002

Cited by 119 publications

(75 citation statements)

References 26 publications

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“…During the fermentation, ethanol may be produced depending on the used microorganism, which at toxic volume fractions may compromise the activity of the microorganism. S. cerevisiae was used to increase the purity of the mixture of GOS obtained by enzymatic hydrolysis with β-ga lac tosidase from Bacillus circulans, with complete removal of the monosaccharides (21). The same approach was adopted for the production of GOS mixture from B. bifi dum biomass (9).…”

Section: Gos Content Before and After Enzymatic Hydrolysis And Fermenmentioning

confidence: 99%

Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides in vitro and in vivo

Hong

Kim

Kwon

et al. 2016

Food Technol. Biotechnol.

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SummaryGalactooligosaccharides (GOS) are an important class of dietary prebiotics that exert benefi cial eff ects on intestinal microbiota and gut barrier function. In this study, high-purity GOS (HP-GOS) were investigated in vitro and in vivo and confi rmed as prebiotic ingredients in rat diet. HP-GOS were successfully produced using a two-step process, enzymatic hydrolysis and fermentation by yeast. They were found to serve as a good substrate and carbon source for supporting the growth of probiotic bacteria more eff ectively than other commercial GOS. Following administration of 1 % (by mass) of HP-GOS to rats, the growth of Bifi dobacterium bifi dum and B. longum in the gut increased most rapidly up to 12 h, and thereaft er the increase was slow. Therefore, 1 % HP-GOS was found to be acceptable for the growth of probiotic bacteria. Groups of animals that were orally administered HP-GOS and bifi dobacteria during the study, and the group administered HP-GOS during the 2nd (days 13-15) and 4th (days 28-30) period of the study had signifi cantly (p<0.05) higher numbers of bifi dobacteria in faeces than groups receiving a single dose of bifi dobacteria. HP-GOS aff ected the expression of genes encoding glucagon-like peptide-1 (GLP-1) and peptide YY (PYY). There was a signifi cant upregulation of GLP-1 and PYY mRNA with HP-GOS and bifi dobacteria intake. We propose that the prebiotic properties of HP-GOS are potentially valuable for the production of functional foods for human consumption.

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Section: Gos Content Before and After Enzymatic Hydrolysis And Fermenmentioning

confidence: 99%

Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides in vitro and in vivo

Hong

Kim

Kwon

et al. 2016

Food Technol. Biotechnol.

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“…In their study, immobilized cells of the bacterium Zymomonas mobilis were used to remove glucose, fructose, and sucrose from food-grade oligosaccharide mixtures, which were completely fermented within 12 h. The fermentation end products were ethanol and carbon dioxide, a minimal amount of sorbitol also being formed. Similarly to Z. mobilis, Saccharomyces cerevisiae also showed the ability to ferment some common mono-and disaccharides (fructose, glucose, galactose, and sucrose) from a mixture of sugars, while oligosaccharides with four or more monosaccharide units were not fermented (Yoon et al 2003;Goulas et al 2007;Hernández et al 2009). The microbial treatment seems to be a good alternative for increasing the percentage of FOS in a mixture through the removal of mono-and disaccharides, this process being adequate to be used during the enzymatic synthesis of FOS.…”

Section: Fos Production Byssfmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

139

108

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Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components. Recently, a great interest in dietary modulation of the human gut has been registered. Prebiotics, such as fructooligosaccharides (FOS), play a key role in the improvement of gut microbiota balance and in individual health. FOS are generally used as components of functional foods, are generally regarded as safe (generally recognized as safe status-from the Food and Drug Administration, USA), and worth about 150€ per kilogram. Due to their nutrition-and health-relevant properties, such as moderate sweetness, low carcinogenicity, low calorimetric value, and low glycemic index, FOS have been increasingly used by the food industry. Conventionally, FOS are produced through a two-stage process that requires an enzyme production and purification step in order to proceed with the chemical reaction itself. Several studies have been conducted on the production of FOS, aiming its optimization toward the development of more efficient production processes and their potential as food ingredients. The improvement of FOS yield and productivity can be achieved by the use of different fermentative methods and different microbial sources of FOSproducing enzymes and the optimization of nutritional and culture parameter; therefore, this review focuses on the latest progresses in FOS research such as its production, functional properties, and market data.

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“…For example, Hernandez et al 31 obtained pure fractions of mono-, di-, tri-, tetra-, and pentagalactooligosaccharides by this technique, whereas hexa-, hepta-, and octasaccharides were obtained with a minor degree of purity.…”

Section: Chromatographic Fractionationmentioning

confidence: 99%

Sample Preparation for the Determination of Carbohydrates in Food and Beverages

Soria

Brokl

Sanz

et al. 2012

Comprehensive Sampling and Sample Preparation

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Comparison of fractionation techniques to obtain prebiotic galactooligosaccharides

Cited by 119 publications

References 26 publications

Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides in vitro and in vivo

Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides in vitro and in vivo

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Sample Preparation for the Determination of Carbohydrates in Food and Beverages

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