Lactose as a source for lactulose and other functional lactose derivatives

Seki, Nobuo; Saitô, Hitoshi

doi:10.1016/j.idairyj.2011.09.016

Cited by 77 publications

(57 citation statements)

References 36 publications

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“…Lactobionic acid is considered a prebiotic as bifidobacteria and lactobacilli strains are able to metabolize it as growth substrate (Adebola et al 2014). In addition, this acid is used in calcium food fortification since it is able to form salts with different minerals (Seiki and Saito 2012). Lactobionic acid is also employed in the pharmaceutical and cosmetic industries, being used in tissue engineering and nanomedicine due to its biocompatibility, biodegradability, and chelating, amphiphilic, and antioxidant properties.…”

Section: Lactobionic Acidmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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Section: Lactobionic Acidmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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“…Lactulose (4-O-b-D-galactopyranosyl-D-fructofuranose) is a synthetic non-digestible disaccharide and has empirical formula, molecular weight and melting point of, respectively, C 12 H 22 O 11 , 342.30 g mol À1 and 169°C (Seki & Saito, 2012). This sugar has higher solubility and sweetness than lactose (Zokaee, Kaghazchi, Zare, & Soleimani, 2002).…”

Section: Introductionmentioning

confidence: 99%

Maillard conjugation of lactulose with potentially bioactive peptides

2016

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“…In the pharmaceutical industry, it is employed as a diluent in tablets and a carrier in medicines [119,120]. In the last year, the interest in lactulose has increased to a high extent due to its application in the pharmaceutical and food industry.…”

Section: Applications Of Fractionated Carbohydratesmentioning

confidence: 99%

Advances in Fractionation and Analysis of Milk Carbohydrates

Nagaraj¹,

Upadhyay²,

Nath³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Lactose is a principal component of the milk obtained from the mammals. Milk also contains several other sugars such as monosaccharides and oligosaccharides in low concentrations. Lactose has reactive functional groups and can be converted to valuable food-grade derivatives for commercial applications through chemical and/or enzymatic reactions. Physical and chemical properties of carbohydrates determine the methods that can be used for their fractionation and purification. In this chapter, the advanced extraction techniques for fractionation and analytical methodologies applied for the determination of different carbohydrates of milk (lactose, lactulose, and oligosaccharides) are summarized.The main aim of this contribution is to provide the reader with a broad view on the recent fractionation and analytical techniques employed for the analysis of carbohydrates in dairy foods and their applications in food and pharmaceutical industry.

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Lactose as a source for lactulose and other functional lactose derivatives

Cited by 77 publications

References 36 publications

Whey-derived valuable products obtained by microbial fermentation

Whey-derived valuable products obtained by microbial fermentation

Maillard conjugation of lactulose with potentially bioactive peptides

Advances in Fractionation and Analysis of Milk Carbohydrates

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