Manufacture of Prebiotic Oligosaccharides

Casci, Tamara; Rastall, Robert A.

doi:10.1002/9780470023150.ch2

Cited by 9 publications

(6 citation statements)

References 105 publications

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“…Isomaltooligosaccharides (IMOs) are considered to have prebiotic potential . Their structures consist of two to five glucose molecules joined together via α(1 → 6) glycosidic linkages ([α‐ D ‐Glu‐(1 → 6)‐] n , where n = 2–5) .…”

Section: Introductionmentioning

confidence: 99%

Production of isomaltooligosaccharides from banana flour

Chockchaisawasdee

Poosaran

2012

J Sci Food Agric

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Section: Introductionmentioning

confidence: 99%

Production of isomaltooligosaccharides from banana flour

Chockchaisawasdee

Poosaran

2012

J Sci Food Agric

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“…Starch is fi rst hydrolyzed with a -amylase and pullulanase to make a liquefi ed starch product. b -Amylase hydrolyzes the liquefi ed starch to maltose, and then the transglucosidase activity of a -glucosidase produces IMO with a maximum fi nal concentration of 40% of the total mixture (Casci and Rastall 2006 ) . Unreacted glucose (approximately 40% of the fi nal mixture) is then removed, and the product is concentrated.…”

Section: Manufacture Of Promising Prebioticsmentioning

confidence: 99%

“…Using enzymes with low exoxylanase and/or b -xylosidase activity is prudent to minimize production of xylose. Xylanases are produced by Trichoderma reesei , T. harzianum , T. viride , T. koningii , and T. longibrachiatum (Chen et al 1997 ;Casci and Rastall 2006 ) . Other methods for extracting XOSs include (1) chemical fractionation of material to isolate xylan with further enzymatic hydrolysis and (2) hydrolytic degradation of xylan by steam, water, or dilute mineral acid solutions (Vázquez et al 2000 ) .…”

Section: Manufacture Of Promising Prebioticsmentioning

confidence: 99%

Prebiotics of Plant and Microbial Origin

Boler

Fahey

2011

Direct-Fed Microbials and Prebiotics for Animals

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The food industry is constantly shifting focus based on what is most important to the consumer. Products are marketed currently that are believed to provide health benefi ts to the consumer such as benefi cial effects on health or as disease preventatives. Much of the focus is on oligosaccharides as health-promoting substrates. Many oligosaccharides are resistant to digestion and absorption by mammalian enzymes and, therefore, reach the large bowel where they may be fermented by the resident bacteria. Beyond their potential as substrates for fermentation, oligosaccharides are popular food additives due in large part to their low caloric value and their ability to enhance mineral absorption. Health benefi ts include alleviation of constipation, reduced risk of infection and diarrhea, and improved immune response. Many oligosaccharides modulate microbiota of the large bowel by increasing bifi dobacteria and lactobacilli populations and decreasing clostridia populations. This review will describe the manufacturing processes for select non-digestible oligosaccharides and other food ingredients currently classifi ed as prebiotics and those with prebiotic potential.

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“…Fructans are carbohydrates in which one or more fructosylfructose links constitute the majority of glycosidic bonds [15]. These carbohydrates can be of the inulin-type with β-(2,1)-Dfructofuranosyl units, found in plants and synthesized by fungi.…”

Section: Fructooligosaccharidesmentioning

confidence: 99%

Biotechnological Production of Oligosaccharides — Applications in the Food Industry

Meyer¹,

Miguel²,

Fernández³

et al. 2015

Food Production and Industry

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Oligosaccharides are carbohydrates, composed of up to twenty monosaccharides linked by glycosydic bonds, widely used in food and pharmaceutical industries. These compounds can be obtained by extraction from natural sources (milk, vegetables, fruits), and by chemical or biotechnological processes. In the last case, chemical structures and composition of the generated oligosaccharides depend on the type and source of enzymes, and on process conditions, including the initial concentration of substrate. Among the various functions of nondigestible oligosaccharides, one that has attracted attention is its prebiotic potential. The intestinal benefits of prebiotics, such as fructooligosaccharides and inulin as well as their symbiotic association with probiotic bacteria, encompass prevention and treatment of infectious diseases, including viral or bacterial diarrhea, and chronic inflammatory diseases such as ulcerative colitis. Other benefits attributed to prebiotics and probiotics include treatment of inflammatory intestinal and irritable bowel syndrome, prevention of cancer, and modulation of the immune system, mineral absorption and lipid metabolism. Fructooligosaccharides (FOS), galactooligosaccharides (GOS) and chitooligosaccharides (COS) have been widely studied for their prebiotic properties. Moreover, novel oligosaccharides with potential prebiotic activity are currently under investigation. This review will focus mainly on the biotechnological production, health benefits and applications of nonnatural oligosaccharides in the food industry.

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Manufacture of Prebiotic Oligosaccharides

Cited by 9 publications

References 105 publications

Production of isomaltooligosaccharides from banana flour

Production of isomaltooligosaccharides from banana flour

Prebiotics of Plant and Microbial Origin

Biotechnological Production of Oligosaccharides — Applications in the Food Industry

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