Food Oligosaccharides

Moreno, F. Javier; Sanz, M. Luz

doi:10.1002/9781118817360

Cited by 20 publications

(2 citation statements)

References 73 publications

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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].…”

Section: Manufacture and Purificationmentioning

confidence: 99%

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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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Section: Manufacture and Purificationmentioning

confidence: 99%

“…In addition, enzymes can be also advantageous for the alteration of the methylation or acetylation degree of the polymer [44].…”

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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Characterization and Analysis of Food-Sourced Carbohydrates

Kiely

Hickey

2021

Glycosylation

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Food carbohydrates are macronutrients that are found in fruits, grains, vegetables, and milk products. These organic compounds are present in foods in the form of sugars, starches, and fibers and are composed of carbon, hydrogen, and oxygen. These wide ranging macromolecules can be classified according to their chemical structure into three major groups: low molecular weight mono-and disaccharides, intermediate molecular weight oligosaccharides, and high molecular weight polysaccharides. Notably, the digestibility of specific carbohydrate components differ and nondigestible carbohydrates can reach the large intestine intact where they act as food sources for beneficial bacteria. In this review, we give an overview of advances made in food carbohydrate analysis. Overall, this review indicates the importance of carbohydrate analytical techniques in the quest to identify and isolate health-promoting carbohydrates to be used as additives in the functional foods industry.

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Effect of Enzyme Pre‐treatments on Bioactive Compounds in Extracted Tiger Nut Oil and Sugars in Residual Meals

Ezeh

Niranjan

Gordon

2016

J Americ Oil Chem Soc

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Tiger nut oil is a novel oil that requires more research data on its characteristics. In this study, the oil was extracted using both enzyme-aided pressing (EAP) and aqueous enzymatic extraction (AEE) methods. Using enzymes as a pre-treatment prior to mechanical pressing increased the concentration of some phenolic acids and tocopherols present in extracted oils compared to controls. High pressure processing as a pre-treatment before aqueous enzymatic extraction also enhanced tocopherols and total polyphenolic content in oils. The percentage free fatty acid and peroxide values indicated that under the initial extraction parameters, the oils were stable and they all met the standards for virgin olive oil set by the International Olive Oil Council. Residual meals from both extraction processes contained low protein contents ranging from 2.4 to 4.6 %. Additionally, EAP and AEE meals contained low DP (degree of polymerisation) sugars that appeared as 1-kestose (DP3) and nystose (DP4). EAP had the highest total DP3 and DP4 sugar content of 82.5 mg/g. These sugars would need further assessment to verify their identity and determine their suitability as a potential food.

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Food Oligosaccharides

Cited by 20 publications

References 73 publications

Pectic Oligosaccharides and Other Emerging Prebiotics

Pectic Oligosaccharides and Other Emerging Prebiotics

Characterization and Analysis of Food-Sourced Carbohydrates

Effect of Enzyme Pre‐treatments on Bioactive Compounds in Extracted Tiger Nut Oil and Sugars in Residual Meals

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