Development of a process for the production and purification of α- and β-galactooligosaccharides from Bifidobacterium bifidum NCIMB 41171

Goulas, Athanasios; Tzortzis, George; Gibson, Glenn R.

doi:10.1016/j.idairyj.2006.08.010

Cited by 113 publications

(98 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…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). In a previous research, Kluyveromyces marxianus improved the purity of a GOS mixture produced by β-galactosidase from B. circulans from 38 to 97 % by selective fermentation of mono-and disaccharides (including lactose) (6).…”

Section: Gos Content Before and After Enzymatic Hydrolysis And Fermenmentioning

confidence: 99%

“…Among numerous non-digestible carbohydrate-based prebiotics, convincing scientifi c evidence for suitability for use as prebiotics exists only for inulin/oligofructose and GOS (9). Studies of the prebiotic eff ects of GOS and FOS in humans have shown that a daily dose of 4-20 g signifi cantly increases the population of lactobacilli and bifi dobacteria in the gut (10).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Hong

Kim

Kwon

et al. 2016

Food Technol. Biotechnol.

View full text Add to dashboard Cite

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.

show abstract

Section: Gos Content Before and After Enzymatic Hydrolysis And Fermenmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Hong

Kim

Kwon

et al. 2016

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…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

140

108

View full text Add to dashboard Cite

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.

show abstract

“…On the basis of that evaluation, EFSA will issue an opinion on the scientific substantiation of a health claim related to: Bimuno ® GOS and reducing gastro-intestinal discomfort. (Tzortzis et al, 2005a, b;Goulas et al, 2007;Depeint et al, 2008;Vulevic et al, 2008;Silk et al, 2009;Drakoularakou et al, 2010) and two unpublished studies (Vulevic et al, undated;Tzortzis et al, 2013) The application also includes a request for protection of proprietary data for analytical and stability data pertaining to the manufacturing process.…”

Section: Terms Of Referencementioning

confidence: 99%

Scientific Opinion on the substantiation of a health claim related to Bimuno^®GOS and reducing gastro-intestinal discomfort pursuant to Article 13(5) of Regulation (EC) No 1924/2006

2014

EFSA Journal

View full text Add to dashboard Cite

Following an application from Clasado Limited, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924No /2006 via the Competent Authority of Malta, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to Bimuno ® GOS and reducing gastro-intestinal discomfort. The food constituent that is the subject of the health claim, Bimuno ® GOS, which is a mixture of β-galacto-oligosaccharides produced through conversion of lactose by enzymes from Bifidobacterium bifidum NCIMB 41171, is sufficiently characterised. The claimed effect is reducing gastro-intestinal discomfort and is considered to be a beneficial physiological effect. The applicant did not provide any studies from which data could be used for the scientific substantiation of the claimed effect of reducing gastro-intestinal discomfort. A cause and effect relationship has not been established between the consumption of Bimuno ® GOS and reducing gastro-intestinal discomfort. The scope of the application was proposed to fall under a health claim based on newly developed scientific evidence. The application included a request for the protection of proprietary data.The food constituent that is the subject of the health claim is Bimuno ® GOS, a mixture of β-galactooligosaccharides, which is produced through conversion of lactose by enzymes from Bifidobacterium bifidum NCIMB 41171. The Panel considers that Bimuno ® GOS is sufficiently characterised.The claimed effect proposed by the applicant is "reduce bloating, flatulence and abdominal pain: these effects can be described collectively as abdominal discomfort". The target population proposed by the applicant is the general adult population. Symptoms such as abdominal pain, cramp, bloating, straining, borborygmi (rumbling) and sensation of incomplete evacuation are associated with gastro-intestinal discomfort. Reducing gastro-intestinal discomfort is considered an indicator of improved gastro-intestinal function. Gastro-intestinal discomfort may be measured by using validated subjective global symptom severity questionnaires such as described in consensus opinions. The Panel considers that reducing gastro-intestinal discomfort is a beneficial physiological effect.Following a literature search in PubMed, the applicant identified four human intervention studies and one review publication as being pertinent to the health claim. The applicant also provided two unpublished human intervention studies and three non-human studies for the scientific substantiation of the claim.All the human and non-human studies provided by the applicant for this claim were already submitted in previous applications for the same claim, and which were assessed by the Panel with unfavourable outcomes, except for one unpublished human intervention study.This multicentre, placebo-controlled, randomised, double-blind, parallel study investigated the effect of Bimuno ® GOS on symptoms related to ...

show abstract

Development of a process for the production and purification of α- and β-galactooligosaccharides from Bifidobacterium bifidum NCIMB 41171

Cited by 113 publications

References 36 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

Scientific Opinion on the substantiation of a health claim related to Bimuno^®GOS and reducing gastro-intestinal discomfort pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Contact Info

Product

Resources

About

Development of a process for the production and purification of α- and β-galactooligosaccharides from Bifidobacterium bifidum NCIMB 41171

Cited by 113 publications

References 36 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

Scientific Opinion on the substantiation of a health claim related to Bimuno®GOS and reducing gastro-intestinal discomfort pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Contact Info

Product

Resources

About

Scientific Opinion on the substantiation of a health claim related to Bimuno^®GOS and reducing gastro-intestinal discomfort pursuant to Article 13(5) of Regulation (EC) No 1924/2006