Galacto‐Oligosaccharides: Production, Properties, Applications, and Significance as Prebiotics

Abstract

Galacto-oligosaccharides (GOS) have now been definitely established as prebiotic ingredients after in vitro and animal and human in vivo studies. Currently, GOS are produced by glycoside hydrolases (GH) using lactose as substrate. Converting lactose into GOS by GH results in mixtures containing GOS of different degrees of polymerization (DP), unreacted lactose, and monomeric sugars (glucose and galactose). Recent and future developments in the production of GOS aim at delivering purer and more efficient mixtures. To produce high-GOS-content mixtures, GH should not only have good ability to catalyze the transgalactosylation reaction relative to hydrolysis, but also have low affinity for the GOS formed relative to the affinity for lactose. In this article, several microbial GH, proposed for the synthesis of GOS, are hierarchized according to the referred performance indicators. In addition, strategies for process improvement are discussed. Besides the differences in purity of GOS mixtures, differences in the position of the glycosidic linkages occur, because different enzymes have different regiochemical selectivity. Depending on oligosaccharide composition, GOS products will vary in terms of prebiotic activity, as well as other physiological effects. This review focuses on GOS production from synthesis to purification processes. Physicochemical characteristics, physiological effects, and applications of these prebiotic ingredients are summarized. Regulatory aspects of GOS-containing food products are also highlighted with emphasis on the current process of health claims evaluation in Europe.

Influence of different prebiotics and mode of their administration on broiler chicken performance

“…BI belongs to GOS prebiotics, that are produced from lactose by enzymatic digestion with glycoside hydrolases (Torres et al, 2010). GOS used in this study (BI) was synthesized using enzymes from Bifidobacterium bifidum NCIMB 41 171, which is a common intestinal human bacteria.…”

Safety of 2′‐O‐fucosyllactose as a novel food ingredient pursuant to Regulation (EC) No 258/97

“…In his response the applicant also noted that the estimated daily intakes of 2'FL for older age groups also stay below the well-known levels of other non-digestible carbohydrates that can occasionally cause transient tolerability effects in older age groups (e.g. lactose (Mattar et al, 2012;Heaney, 2013), lactulose (Havenaar and Van Dokkum, 2001), inulin (Coussement and Franck, 2001), oligofructose (Coussement and Franck, 2001;Bali et al, 2015), and galacto-oligosaccharides (Torres et al, 2010)). …”

Prebiotic Treatment Influence the Adhesion Properties of Three Lactobacillus strains

“…Thus, in order to beneficially modulate the gut microbial ecosystem and prevent or treat enteric disorders three main strategies are used: direct supplementation by consummation of probiotic bacteria; consummation of prebiotics that are selectively used by resident microorganisms; and combination of both approaches by application of synbiotics (mixtures of proand prebiotics) (Torres et al, 2010).…”

“…The group of commercial prebiotics includes polysaccharides (beta-glucans, pectin, inulin, chitosan) and oligosaccharides (galactooligosaccharides (GOS), fructooligosaccharides (FOS), xylooligosaccharides (XOS) and others) (Slavin, 2013, Torres et al, 2010. Their beneficial health effects include protection against enteric infections; improved mineral absorption; immunomodulatory activity; trophic effects of short-chain fatty acids on the colonic epithelium; fecal bulking; decreased toxigenic metabolism of intestinal microbiota that may reduce the risk factors for colon cancer (Macfarlane et al, 2008, Torres et al, 2010.…”