Hydrolysis of galactooligosaccharides by commercial preparations of α‐galactosidase and β‐fruetofuranosidase: Potential for use as dietary additives

Abstract

In vitro and in vivo studies were conducted with six commercial enzyme preparations (SP249, Energex, Rohament CW, Novozyme 230 and crude agalactosidase) to determine their effectiveness in hydrolysing galactooligosaccharides from soya bean and canola meal in the gastrointestinal tract of poultry. The use of the enzyme invertase to enhance galactoside hydrolysis was also studied. A wide range of a-galactosidase activity was observed in vitro, with crude a-galactosidase from Mortierella vinacea and Novozyme 230 preparation showing the highest activity values of 4.3 and 1.5 nkat mg-I, respectively. All preparations with the exception of crude a-galactosidase showed invertase activity which is known to convert raflinose and stachyose to the corresponding diand trisaccharide, melibiose and manninotriose. Although the activity of invertase was highest on sucrose, the Novozyme 230 preparation showed activity values of 4.2 and 2.3 nkat mg-' toward raffnose and stachyose substrates, respectively. De novo synthesis of raffinose was observed when soya bean meal, canola meal or pure sucrose and galactose were incubated with certain enzyme preparations (ie Energex). In general, preparations possessing hydrolytic activity towards galactooligosaccharides showed very little synthesis of raffnose while preparations capable of generating raffnose were very weak in the hydrolysis of galactooligosaccharides. The best result in terms of galactooligosaccharide in vitro hydrolysis of canola and soya bean meal was obtained with a combination of a-galactosidase and invertase. In the in viuo study with caecectomised hens, hydrolysis of galactooligosaccharides averaged 88% when crude a-galactosidase (2 g kg-') and invertase (1 g kg-') were added to laying hen diet containing 200 g soya bean meal per kilogram. A problem identified in the current study was that minerals such as calcium phosphate and calcium carbonate common in poultry diets inhibit the hydrolysis activity of a-galactosidase, indicating that high levels of activity would be required to yield a response in practical poultry feeding.Key words : galactooligosaccharides, a-galactosidase, invertase, soya bean meal, canola meal, poultry. INTRODUCTIONpresent as carbohydrate reserves in many plant tissues, particularly seeds. Ramnose, stachyose and verbascose The a-D-galactosides of sucrose (galactosyl-sucrose oliare the galactooligosaccharides most commonly found gosaccharides, galactooligosaccharides) which are in feedstuffs with relatively high levels in leguminous formed by the successive binding of a-galactose units to seeds (50-60 g kg-dry matter (DM)), moderate levels the glucose moiety of sucrose through 1-6 linkages are in rapeseed (20-30 g kg-' DM) and low levels in cereal

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

“…Sucrose is a digestible carbohydrate, while digestion of raffinose is relatively poor in mammals. This is due to the lack of the pancreatic a-galactosidase (a-Gal), responsible for hydrolysis of the a-1,6 linkages of a-galactooligosaccharides (Slominski, 1994). Lactic acid bacteria such as L. plantarum, Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus buchneri and Lactobacillus reuteri expressed a-Gal activity and were used to remove raffinose-type sugars from soy-derived foods LeBlanc et al, 2004).…”

Enzymatic Solubilisation and Degradation of Soybean Fibre Demonstrated by Viscosity, Fibre Analysis and Microscopy

“…Using enzymes to reduce the water holding capacity of the material may have a positive influence on nutrient absorption. In addition, liberation of galactose monomers from the degradation of the pectin fraction and the raffinose series may also improve the metabolizable energy value of soybean (Slominski, 1994;Ao et al, 2010;Pettersson & Pontoppidan, 2013). A multienzyme product from Aspergillus aculeatus, sold as a commercial solution to maximize energy utilization of vegetable protein sources in animal production, contains a unique blend of hemicellulases and pectinases.…”

Immobilization of Aspergillus oryzae α-galactosidase in gelatin and its application in removal of flatulence-inducing sugars in soymilk

“…However, soybeans as well as other legumes characteristically contain high concentrations of the a-galacto-oligosaccharides (a-GOS) stachyose and raffinose (Leske et al 1993). Hydrolytic digestion of a-GOS is relatively weak in mammals because they do not possess pancreatic a-galactosidase (a-Gal), which is necessary to hydrolyse the a-1, 6 linkages found in these sugars (Slominski 1994). The undigestibility of these soluble carbohydrates results in their delivery into the colon where they are rapidly fermented by the micro flora resulting in the production of large amounts of gas (Steggerda et al 1966).…”