Purification of highly concentrated galacto-oligosaccharide preparations by selective fermentation with yeasts

Guerrero, Cecilia; Vera, Carlos; Novoa, Catalina; Dumont, Jorge; Acevedo, Fernando; Illanes, Andrés

doi:10.1016/j.idairyj.2014.05.011

Cited by 42 publications

(26 citation statements)

References 48 publications

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“…32 Among the different purification strategies to remove these compounds, selective fermentation with K. marxianus has been proposed as a sound technology being amenable for scale-up at industrial level. 33,34…”

Section: Resultsmentioning

confidence: 99%

In Vitro Digestibility of Galactooligosaccharides: Effect of the Structural Features on Their Intestinal Degradation

Ferreira-Lazarte

Gallego-Lobillo

Moreno

et al. 2019

J. Agric. Food Chem.

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Small intestinal brush border membrane vesicles (BBMV) from pig were used to evaluate the digestibility of different mixtures of galactooligosaccharides from lactose (GOS), differing in the predominant glycosidic linkage, and from lactulose (OsLu). Dissimilar hydrolysis rates were detected after BBMV digestion. Predominant glycosidic linkages and monomeric composition showed to play a key role in the resistance to intestinal mammalian digestive enzymes. β(1→3) GOS mixture was the most susceptible to hydrolysis with 50.2 % of degradation after digestion, followed by β(1→4) with 34.9 % hydrolysis, whereas β(1→6) linkages showed to be highly resistant to digestion (27.1 %). Monomeric composition seems to provide a better resistance in β(1→6) oligosaccharides from lactulose (22.8 %) as compared to β(1→6)-GOS (27.1 %). This was also observed in β-galactosyl-fructoses and β-galactosyl-glucoses disaccharides where the presence of fructose provided a higher resistance to digestion. Thus, the resistance to small intestinal digestive enzymes highly depends on structural characteristic and composition of prebiotic ingredients. Increasing knowledge on this regard could contribute to the future synthesis of new tailored prebiotic with specific functional properties.

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Section: Resultsmentioning

confidence: 99%

In Vitro Digestibility of Galactooligosaccharides: Effect of the Structural Features on Their Intestinal Degradation

Ferreira-Lazarte

Gallego-Lobillo

Moreno

et al. 2019

J. Agric. Food Chem.

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“…As discussed in many publications [25][26][27][28][29][30], firstly, the hindrance factors (K i,d and K i,c ) need to be considered. Both are defined as functions of the ratio between the solute and the pore radius (r p ): (5) The effective solute radius in the pore (r s ) can be expressed for example by the StokesEinstein equation: (6) where k is Boltzman's constant and η is the viscosity of the bulk solution. In this context, a relation between r s and molecular mass (M m ) is helpful to obtain the size of molecules.…”

Section: Some Qualitative Theoretical Considerationsmentioning

confidence: 99%

“…Galacto-oligosaccharides (GOS), classified as prebiotic, have gained considerable attention in the last two decades [4,5]. A prebiotic is defined as a substance that is resistant to acids and enzymes in the gastrointestinal tract of the host, and is selectively utilized by certain beneficial members (mainly lactobacilli and bifidobacteria) of the gastrointestinal microbiota, leading to health benefits in the human host [4,6,7].…”

Section: Introductionmentioning

confidence: 99%

“…A prebiotic is defined as a substance that is resistant to acids and enzymes in the gastrointestinal tract of the host, and is selectively utilized by certain beneficial members (mainly lactobacilli and bifidobacteria) of the gastrointestinal microbiota, leading to health benefits in the human host [4,6,7]. GOS are usually composed of two to ten molecules of galactose and a single glucose moiety at the reducing end of the oligosaccharides [5]. Typically, a GOS solution consists of glucose, galactose, lactose and a mixture of other di-and oligosaccharides of different structures.…”

Section: Introductionmentioning

confidence: 99%

“…The removal of non-prebiotic sugars (glucose and galactose) is in general advantageous and could expand the application possibilities into pharmaceutical and food industry for diabetic people [5,8]. Currently, commercial GOS products are produced by the enzymatic reaction of concentrated lactose solutions at 200-400 g/L with β-galactosidase from different sources.…”

Section: Introductionmentioning

confidence: 99%

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Fractionation of a galacto-oligosaccharides solution at low and high temperature using nanofiltration

Pruksasri

Nguyễn

Haltrich

et al. 2015

Separation and Purification Technology

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Like in many applications, solutions of high sugar content can cause serious problems due to microorganism contaminations. Hence, the main aim of this work was to study a nanofiltration process for GOS purification at 5 °C and 60 °C that may circumvent or reduce potential microbial growth. Process performances and rejection behaviors of monosaccharide as well as individual GOS components were compared. Operating at 5 °C is more advantageous especially with respect to the oligosaccharide (OS) recovery yield. Using a NF membrane (NP030) at 45 bar, a product purity of 85% (based on monosaccharide content) and an OS recovery yield of 82% could be achieved. However, a low average permeate flux of 3 L/m 2 h had to be accepted. A diafiltration step improved product purity to 90% with 30% losses of OS. A qualitative theoretical discussion shows that a possible change of the pore radius distribution depending on temperature could play a role in solute rejection as well as selectivity.

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Biomolecules Derived from Whey

Perotti¹,

Vénica²,

Wolf³

et al. 2022

Biomolecules From Natural Sources

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Purification of highly concentrated galacto-oligosaccharide preparations by selective fermentation with yeasts

Cited by 42 publications

References 48 publications

In Vitro Digestibility of Galactooligosaccharides: Effect of the Structural Features on Their Intestinal Degradation

In Vitro Digestibility of Galactooligosaccharides: Effect of the Structural Features on Their Intestinal Degradation

Fractionation of a galacto-oligosaccharides solution at low and high temperature using nanofiltration

Biomolecules Derived from Whey

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