Preparation and nutritional properties of xylooligosaccharide from agricultural and forestry byproducts: A comprehensive review

Abstract

Xylooligosaccharide (XOS) are functional oligosaccharides with prebiotic activities, which originate from lignocellulosic biomass and have attracted extensive attention from scholars in recent years. This paper summarizes the strategies used in the production of XOS, and introduces the raw materials, preparation methods, and purification technology of XOS. In addition, the biological characteristics and applications of XOS are also presented. The most commonly recommended XOS production strategy is the two-stage method of alkaline pre-treatment and enzymatic hydrolysis; and further purification by membrane filtration to achieve the high yield of XOS is required for prebiotic function. At the same time, new strategies and technologies such as the hydrothermal and steam explosion have been used as pre-treatment methods combined with enzymatic hydrolysis to prepare XOS. XOS have many critical physiological activities, especially in regulating blood glucose, reducing blood lipid, and improving the structure of host intestinal flora.

The Potential of Xylooligosaccharides as Prebiotics and Their Sustainable Production from Agro-Industrial by-Products

“…The addition of XOs in those products has great acceptance according to the literature since they contribute to sensorial properties by increasing sweetness and taste intensity. Further, the heat stability of XOs makes them suitable for baked products [24].…”

“…The purity of XOs depends on the presence of remaining compounds after processing, such as glucose and xylose, which affect the calorific value and sweetness. Thus, the purity may affect the prebiotic effect [24]. The processes for XOs extraction include autohydrolysis, chemical hydrolysis, enzymatic processes, and combinations among them.…”

Engineering of xylanases for the development of biotechnologically important characteristics

“…XOs, including 2–6 sugar residues (X2–X6), are carbohydrate oligomers formed by the degradation of xylan, the most typical polysaccharide of hemicellulose from plant lignocellulosic materials (Boonyapakron et al, 2021; Yan et al, 2022). Currently, there has been great interest in using XOs as a component of functional foods, as well as utilization in pharmaceutics, as well as feed and agriculture products.…”

“…Since these oligosaccharides are not metabolized and absorbed by the human gastrointestinal system, they enhance bowel function by prompting the reproduction or function of a few beneficial bacteria such as Bifidobaterium in the large intestine. This process is important for reducing the blood sugar degree and blood pressure (Adsul et al, 2009; Finegold et al, 2014; Yan et al, 2022). In addition, XOs got a variety of physiological significance including a decrease in cholesterol, maintenance of the digestion health system, and the increased bioavailability of calcium.…”

“…In addition, XOs got a variety of physiological significance including a decrease in cholesterol, maintenance of the digestion health system, and the increased bioavailability of calcium. They promote sensory and nutritional characteristics of food because they are fairly sweet, maintain stability in a wide range of pH and temperature, and they lead to the inhibition of starch retrogradation (Voragen, 1998; Yan et al, 2022).…”