.alpha.-Galactosidase activity of fungi on intestinal gas-forming peanut oligosaccharides

Worthington, R. E.; Beuchat, Larry R.

doi:10.1021/jf60196a011

Cited by 17 publications

(4 citation statements)

References 11 publications

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“…a fermented peanut product, is popular in Indonesia. Worthington [94] showed that fermentation with Neurospora sitophila removed raffinose oligosaccharides within 24 h and rendered the product considerably less flatulent.…”

Section: Etizymatic Actionmentioning

confidence: 99%

Review article Flatulence — Causes, relation to diet and remedies

Price

Lewis

Wyatt

et al. 1988

Nahrung

130

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In addition to causing embarrassment and unease, flatulence is linked to a variety of symptoms, some of which may be distressing. This review describes the origins of intestinal gas, its composition and methods which have been developed for its analysis. Emphasis is placed upon the effects of legumes in the diet in producing excessive intestinal gas and, particularly, on the role of raffinose-type oligosaccharides, containing alpha-galactosidic groupings. Suggestions for overcoming the problem are presented, including drug treatment, enzyme treatment, food processing and plant breeding. It is emphasised that removal of all raffinose-oligosaccharides from beans does not remove the problem of flatulence in animals and man; the compounds responsible--though assumed to be polysaccharides (or polysaccharide-derived oligomers formed by processing or cooking)--have yet to be characterised.

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Section: Etizymatic Actionmentioning

confidence: 99%

Review article Flatulence — Causes, relation to diet and remedies

Price

Lewis

Wyatt

et al. 1988

Nahrung

130

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“…However, to date only a few α-galactosidases have been identified with such properties [15,[17][18][19] and have mainly been isolated from fungi [22][23][24][25]. As most of alphagalactosidases in the food industry are obtained from probiotic bacteria like bifido and lactic acid bacteria [16,17,19,21,22], and due to the fact that a large number of these are sensitive to gut proteases, the maximum activity of commercial α-galactosidases should be assured to the customer. To date, few studies have been carried out on α-galactosidase determination in dietary supplements [16][17][18]21,23,24].…”

Section: Discussionmentioning

confidence: 99%

“…As most of alphagalactosidases in the food industry are obtained from probiotic bacteria like bifido and lactic acid bacteria [16,17,19,21,22], and due to the fact that a large number of these are sensitive to gut proteases, the maximum activity of commercial α-galactosidases should be assured to the customer. To date, few studies have been carried out on α-galactosidase determination in dietary supplements [16][17][18]21,23,24]. Our investigations showed how to validate an assay for enzymatic activity evaluation using a simple spectrophotometric measurement at 420 nm.…”

Section: Discussionmentioning

confidence: 99%

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Intra-Laboratory Validation of Alpha-Galactosidase Activity Measurement in Dietary Supplements

Fabris¹,

Bulfoni

Nencioni

et al. 2021

Molecules

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Introduction: Alpha-galactosidase (α-Gal) is an enzyme responsible for the hydrolyzation of glycolipids and glycoprotein commonly found in dietary sources. More than 20% of the general population suffers from abdominal pain or discomfort caused by intestinal gas and by indigested or partially digested food residuals. Therefore, α-Gal is used in dietary supplements to reduce intestinal gases and help complex food digestion. Marketed enzyme-containing dietary supplements must be produced in accordance with the Food and Drug Administration (FDA) regulations for Current Good Manufacturing Practice (cGMPs). Aim: in this work we illustrated the process used to develop and validate a spectrophotometric enzymatic assay for α-Gal activity quantification in dietary supplements. Methods: The validation workflow included an initial statistical-phase optimization of materials, reagents, and conditions, and subsequently a comparative study with another fluorimetric assay. A final validation of method performance in terms of specificity, linearity, accuracy, intermediate-precision repeatability, and system precision was then executed. Results and conclusions: The proven method achieved good performance in the quantitative determination of α-Gal activity in commercial food supplements in accordance with the International Council for Harmonisation of Technical Requirements for Pharmaceuticals (ICH) guidelines and is suitable as a rapid in-house quality control test.

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