Biotechnological Production of Oligosaccharides — Applications in the Food Industry

Abstract

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.

Directed evolution of an endoinulinase from Talaromyces purpureogenus toward efficient production of inulooligosaccharides

“…Endoinulinases are central part in the production process of soluble fibers, and are attracting increasing industrial interests. 38,39 Recombinant endoinulinases have many potential industrial applications, however, their specific activities, optimal reaction conditions and yields are still lagging behind the growing demands for IOS. Here, we present a directed enzyme evolution system designed to increase the yield and activity of an endoinulinase originating from the The effect of Mg 12 on the inulinase activity was determined by expressing and purifying the endoinulinase variants with and without the addition of Mg 21 ; after purification, enzymatic activity was measured in the presence of 1.5% (w/v) inulin.…”

Purificação e caracterização bioquímica e biofísica de uma xilanase de aspergillus foetidus

“…A sua função mais importante, no entanto, está relacionada às aplicações na indústria de alimentos devido seu potencial efeito prebiótico (Vázquez et al, 2000;Yang et al, 2011). Outros estudos já reportaram os efeitos imunoestimulantes, propriedades antioxidante, antialérgica, anti-infecciosa e anti-inflamatória dos XOS (Meyer et al, 2015).…”

“…Enquanto XOS tem esse comportamento, outros oligossacarídeos podem ser hidrolisados, resultando em perda nutricional e de propriedades físico-químicas quando submetidos a valores de pH ácido, altas temperaturas por curtos períodos ou quando estocado à temperatura ambiente por um longo período. Essas propriedades tornam os XOS desejáveis para incorporação em diversos produtos alimentícios como leite de soja, bebidas não alcoólicas, produtos lácteos e doces (Meyer et al, 2015).…”

“…No entanto, o desenvolvimento de bioprocessos econômicos usando xilanasesa para produção de XOS é necessário. Vários microrganismos conhecidos como produtores de enzimas xilanolíticas são promissores para sua aplicação no desenvolvimento de novos processos (Meyer et al, 2015).…”

Synthesis, kinetic analysis and modelling of galacto-oligosaccharides formation

“…In a subsequent step (ω 2 ) lactose is cut into its monomers building an enzymegalactose-glucose-complex from which the glucose gets hydrolysed in step ω 3 , remaining an enzyme-galactose-complex in cycle. Due to the repeatedly described equilibration limited reaction mechanism (Meyer et al, 2015;Palai and Bhattacharya, 2013;Palai et al, 2015) inhibiting effect on the active catalyst/enzyme (E). Thus, the reaction rates are reduced which has to be included in the mechanistic kinetic models as well.…”