Time of harvest affects the yield of soluble polysaccharides extracted enzymatically from potato pulp

Ravn, Helle Christine; Sørensen, Ole Bandsholm; Meyer, Anne S.

doi:10.1016/j.fbp.2013.11.006

Cited by 8 publications

(7 citation statements)

References 24 publications

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“…The present work builds upon earlier data, where it was shown that GRG could be solubilized from dried potato pulp by action of PL and PG in a simulated porcine in vitro GIT reactor (Strube et al 2015 ), as it had been shown for an industrial process (Thomassen et al 2011b ; Ravn et al 2015 ). Here, a miniscule amount of enzyme, 0.03 % of the substrate mass, was shown to release GRG in 1 h in stomach conditions plus 1 h in small intestinal conditions.…”

Section: Discussionsupporting

confidence: 61%

“…Monosaccharide analysis and size exclusion showed that substantial amounts of rhamnose, galacturonic acid, galactose and high molecular weight carbohydrate (>100 kDa) was indeed released, and that these measures were highly correlated (Fig. 1 ), suggesting that GRG was in fact released as this is the chemical signature of potato GRG (Mohnen 2008 ; Ravn et al 2015 ). Surprisingly, it appeared that most, if not all, GRG was released within the first 20 min in the stomach, and was then subsequently distributed through the GIT.…”

Section: Discussionmentioning

confidence: 99%

“…Next, 8.4 mL of water was added and samples were autoclaved at 121 °C for 60 min. Monosaccharides were then quantified on a HPAEC-PAD system fitted with a Dionex CarboPac PA1 analytical column (2 × 250 mm) combined with a CarboPac PA1 precolumn (4 × 50 mm) by eluting with 0.25–500 mM NaOH at 1 mL/min (Ravn et al 2015 ). Fucose, rhamnose, arabinose, galactose, glucose, xylose, galacturonic acid were included as standards.…”

Section: Methodsmentioning

confidence: 99%

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In situ prebiotics: enzymatic release of galacto-rhamnogalacturonan from potato pulp in vivo in the gastrointestinal tract of the weaning piglet

et al. 2015

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Prebiotics may be efficient for prevention of intestinal infections in humans and animals by increasing the levels of beneficial bacteria and thereby improving gut health. Using purified prebiotics may however not be cost-effective in the livestock production industry. Instead, prebiotic fibres may be released directly in the gastro-intestinal tract by feeding enzymes with a suitable substrate and allowing the prebiotics to be produced in situ. Using low doses, 0.03 % enzyme-to-substrate ratio, of the enzymes pectin lyase and polygalacturonase in combination with potato pulp, a low-value industrial by-product, we show that high molecular weight galacto-rhamnogalacturonan can be solubilized in the stomach of weaning piglets. The release of this fiber is in the order of 22–38 % of the theoretical amount, achieved within 20 min. The catalysis takes place mainly in the stomach of the animal and is then followed by distribution through the small intestines. To our knowledge, this is the first paper describing targeted production of prebiotics in an animal model.

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Section: Discussionsupporting

confidence: 61%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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In situ prebiotics: enzymatic release of galacto-rhamnogalacturonan from potato pulp in vivo in the gastrointestinal tract of the weaning piglet

et al. 2015

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“…Both mono-active and commercial mixtures can be used for pectin depolymerization; however, mono-active enzymes target only specific structures, causing the release of more defined oligosaccharides than when commercial enzyme mixtures or chemical treatments are employed [44]. Mixture of several preparations have been widely employed for POS produc-tion [38,41,[45][46][47][48]. A comparable yield respect to acidic treatments can be achieved using enzyme preparations [42].…”

Section: Manufacture and Purificationmentioning

confidence: 99%

Pectic Oligosaccharides and Other Emerging Prebiotics

Míguez¹,

Gómez²,

Gullón³

et al. 2016

Probiotics and Prebiotics in Human Nutrition and Health

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Abstract" prebiotic is a selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit s upon host health. The most widely accepted prebiotics are lactulose, inulin, fructooligosaccharides FOS , galactooligosaccharides GOS , and the human milk oligosaccharides HMO . However, there is a growing list of potential prebiotics although the evidence for these, especially in humans, is not as well established as for FOS and GOS. Some of them are already commercialized but others such as polydextrose PDX , pectic oligosaccharides POS , bacterial exopolysaccharides EPS , polysaccharides derived from algae and sugar alcohols are still in the early stages of development. This chapter summarizes the scientific literature regarding the manufacture and the evaluation of the properties of this group emerging prebiotics . Keywords: emerging prebiotics, pectic oligosaccharides, polydextrose, algae-derived oligosaccharides, bacterial exopolysaccharides, sugar alcohols . IntroductionThe consumption of prebiotics is being specially considered as a good health-improving strategy they have been recently defined as nondigestible compounds that through its metabolization by microorganisms in the gut, modulate the composition and/or the activity of the gut microbiota, thus conferring physiological benefit effects on the host health [ ].The microbial communities that inhabit the human intestinal tract constitute a complex association, comprising more than species and around microorganisms, mainly anaerobic > . % . levels of microorganisms and the main bacterial groups. "long the jejunum, and particularly in the ileum, there is a gradual increase in the number and diversity of bacteria, and finally, the majority of gastrointestinal microbes are housed in the colon [ ]. However, scientific works on this field suggest that the gut microbiota is not only a simply collection of microorganisms, but also reflects an interrelationship between the different groups that might work together for the benefit of the host [ ]. In addition, the microbiota also establishes a close symbiosis with the host humans provide the nutrients and the appropriate conditions for its development, and it performs three essential primary functions metabolic, trophic, and defensive [ ]. In fact, there is a long list of pathologies which are linked to the alteration of the gut microbiota, including hepatic encephalopathy, diarrhea, diabetes, obesity, colon cancer, I"S, I"D, gastrointestinal infections, and necrotizing enterocolitis [ , ].The composition of the gut microbiota is influenced by a variety of factors that include i the microbial species which are acquired at birth, ii host genetics, iii age [ ], iv diseases and antibiotic usage [ , ], v the stress [ ], and vi the diet. In fact, the diet is probably the most important factor and several studies are focused on the modulation of the gut microbiota by the consumption of functional foods, such as prebiotics [ ].For c...

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“…One can trace investigations on the use of potato pulp as a source of bioethanol [4,5], edible fibers [2,[6][7][8], alcohol [9] and pectin [10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

The use of enzyme preparations for pectin extraction from potato pulp

Hrabovska¹,

Pastukh²,

Lysyi³

et al. 2018

Ukr. food j.

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Introduction. The use of enzyme preparations at various stages of the technological process of extracting pectin from potato pulp and their influence on yield and purity of pectin has been studied.Materials and methods. The hydrolysis of potato pulp's protopectin was carried out in various ways using hydrochloric acid, enzymatic preparations of cellulolytic and amylolytic activity at different stages of the technological process and in a combined method.Results and discussion. The effect of a complex enzyme preparation of cellulase on the final produce yield and quality has been researched. It was stated that adding the enzyme preparation at the stage of preliminary treatment of raw materials in an amount of 0,1% of the total dry matter mass (accordingly 9 CU/g of raw material) in combination with acid-thermal hydrolysis leads to an increase in the recovery of alcohol-sugared potato pectin from 7% to 13,6%.The positive influence of amylolytic enzyme preparations on the physical and chemical properties of potato pectin has been proved. Dosage of the enzyme was carried out in the amount of 3 AU/g of absolutely dry starch. The use of amylolytic enzyme preparations in order to process potato pulp in combination with acid hydrolysis raised the uronide component of potato pectin from 27.4% to 42%.The study of the structure of potato pectin samples, extracted under different conditions, by comparison of infrared spectra has been carried out. We have used the method of Xray diffraction analysis to investigate changes in the structure of potato pectin obtained by different methods and compared it with potato starch. It is proved that the use of enzymes at the stage of preliminary processing of raw materials increases the yield, purity and complexing ability of pectin.Conclusions. The use of cellulolytic enzyme preparations and -amylase in the technology of pectin extraction from a potato pulp in combination with acid-thermal hydrolysis leads to an increase in the yield and purity of potato pectin.

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Time of harvest affects the yield of soluble polysaccharides extracted enzymatically from potato pulp

Cited by 8 publications

References 24 publications

In situ prebiotics: enzymatic release of galacto-rhamnogalacturonan from potato pulp in vivo in the gastrointestinal tract of the weaning piglet

In situ prebiotics: enzymatic release of galacto-rhamnogalacturonan from potato pulp in vivo in the gastrointestinal tract of the weaning piglet

Pectic Oligosaccharides and Other Emerging Prebiotics

The use of enzyme preparations for pectin extraction from potato pulp

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