Tailored enzymatic production of oligosaccharides from sugar beet pectin and evidence of differential effects of a single DP chain length difference on human faecal microbiota composition after in vitro fermentation

Enzymatic Depolymerization of Gum Tragacanth: Bifidogenic Potential of Low Molecular Weight Oligosaccharides

“…6,16,17 In these previous studies it has been shown that both the molecular size and the structural makeup of the resulting poly-and oligosaccharides have a significant influence on their potential prebiotic bacterial growth promoting properties. 13,14,18 The hypothesis driving the present work was that gum tragacanth, notably via its content of highly fucose-substituted xylo-galacturonans, could be a new, natural source of putatively food grade prebiotics. A second hypothesis was that the gum tragacanth could be processed into differently sized poly-and oligosaccharide fractions via enzymatic treatment and membrane purification.…”

Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin

“…The SBP had been prepared from sugar beet pulp as previously described (Buchholt, Christensen, Fallesen, Ralet, & Thibault, 2004;Holck et al, 2011). The SBP used in this study was the same as used in our previous study of enzyme catalyzed oxidative gelation of sugar beet pectin (Zaidel et al, 2012) and its composition in mmol g À1 DM was: rhamnose 0.36; arabinose 1.35; galactose 1.06; glucose 0.04; galacturonic acid 3.11; FA 0.036; diFAs 0.001, as analyzed by HPAEC (Arnous & Meyer, 2008) and HPLC (Agger, Viksø-Nielsen, & Meyer, 2010), respectively.…”

Microbial Glycosidases for Nondigestible Oligosaccharides Production

“…A pool of pectinases was used to produce POs with degree of polymerization from 2 to 8 and six different rhamnogalacturonide structures. Total recoveries were 200 (homogalacturonides) and 67 mg/g (rhamnogalacturonides) [143]. The use of commercial pectinase preparations (Endopolygalacturonase M2,…”