Abstract:Prebiotics have long been used to modulate the gut microbiota and improve host health. Most established prebiotics are nondigestible carbohydrates, especially short-chain oligosaccharides. Recently, gluco-oligosaccharides (GlcOS) with 2-10 glucose residues and one or more O-glycosidic linkage(s) have been found to exert prebiotic potentials (not fully established prebiotics) because of their selective fermentation by beneficial gut bacteria. However, the prebiotic effects (non-digestibility, selective fermenta… Show more
“…For now, the neutralization method was used for the lab-scale separation of GOS. Certainly, greener, more efficient separation methods with good scalability are needed for future large-scale production, such as nanofiltration and ion-exchange chromatography. − Our laboratory has been investigating the nanofiltration separation for the purification (removal of sulfuric acid and glucose) and fractionation of oligosaccharides. The residual sulfuric acid in the permeate is proposed to be recycled and reused to improve sustainability and reduce the environmental impact of the production process.…”
Section: Resultsmentioning
confidence: 99%
“…This moderate DP range (2−4) meets the general requirement of prebiotic oligosaccharides in terms of nondigestibility and fermentability because larger oligomers would be less fermentable with lower selectivity (probably act as dietary fibers instead of prebiotics). 50 Glycosidic Linkage Analysis by HSQC NMR. The glycosidic linkages in the synthesized GOS were identified by 2D HSQC NMR in D 2 O and compared with those in the commercial β-GOS (Figure 6).…”
Section: ■ Results and Discussionmentioning
confidence: 99%
“…This is likely because the residual lactose in the β-GOS is purposely removed by nanofiltration. , Overall, the MALDI-TOF MS analysis revealed that the synthesized GOS and the commercial β-GOS both are a mixture of oligosaccharides (DP 2–6) with dominantly di-, tri-, and tetrasaccharides present (89% in GOS_lactose and 92% in β-GOS). This moderate DP range (2–4) meets the general requirement of prebiotic oligosaccharides in terms of nondigestibility and fermentability because larger oligomers would be less fermentable with lower selectivity (probably act as dietary fibers instead of prebiotics) …”
Lactose is an underutilized byproduct of the dairy industry. Galacto-oligosaccharides (GOS) are established prebiotics with health-promoting properties. This study demonstrates a facile and high-yield chemical process to synthesize GOS from lactose as potential prebiotics in which lactose is hydrolyzed into galactose and glucose first, and they then undergo glycosylation to GOS in concentrated sulfuric acid. A GOS yield of 96% was obtained from 50% (w/w) initial lactose loading in 76% H 2 SO 4 after reaction at 70 °C for 20 min, with 99% conversion of lactose and minimal side products (galactose, glucose, anhydrosugars, and sugar degradation products). The synthesized GOS were a mixture of di-, tri-, and tetrasaccharides (47%, 25%, and 16%, respectively) with a small portion of larger oligosaccharides (DP up to 6). Diverse glycosidic linkages including α/β-(1→6), α/β-(1→4), β-(1→3), α/β-(1→2), and α-(1→1) were identified between galactose and glucose units in the GOS. In vitro fermentation studies revealed that GOS promoted the growth of all tested Lactobacillus strains, with performance comparable to that of a commercial prebiotic GOS synthesized enzymatically.
“…For now, the neutralization method was used for the lab-scale separation of GOS. Certainly, greener, more efficient separation methods with good scalability are needed for future large-scale production, such as nanofiltration and ion-exchange chromatography. − Our laboratory has been investigating the nanofiltration separation for the purification (removal of sulfuric acid and glucose) and fractionation of oligosaccharides. The residual sulfuric acid in the permeate is proposed to be recycled and reused to improve sustainability and reduce the environmental impact of the production process.…”
Section: Resultsmentioning
confidence: 99%
“…This moderate DP range (2−4) meets the general requirement of prebiotic oligosaccharides in terms of nondigestibility and fermentability because larger oligomers would be less fermentable with lower selectivity (probably act as dietary fibers instead of prebiotics). 50 Glycosidic Linkage Analysis by HSQC NMR. The glycosidic linkages in the synthesized GOS were identified by 2D HSQC NMR in D 2 O and compared with those in the commercial β-GOS (Figure 6).…”
Section: ■ Results and Discussionmentioning
confidence: 99%
“…This is likely because the residual lactose in the β-GOS is purposely removed by nanofiltration. , Overall, the MALDI-TOF MS analysis revealed that the synthesized GOS and the commercial β-GOS both are a mixture of oligosaccharides (DP 2–6) with dominantly di-, tri-, and tetrasaccharides present (89% in GOS_lactose and 92% in β-GOS). This moderate DP range (2–4) meets the general requirement of prebiotic oligosaccharides in terms of nondigestibility and fermentability because larger oligomers would be less fermentable with lower selectivity (probably act as dietary fibers instead of prebiotics) …”
Lactose is an underutilized byproduct of the dairy industry. Galacto-oligosaccharides (GOS) are established prebiotics with health-promoting properties. This study demonstrates a facile and high-yield chemical process to synthesize GOS from lactose as potential prebiotics in which lactose is hydrolyzed into galactose and glucose first, and they then undergo glycosylation to GOS in concentrated sulfuric acid. A GOS yield of 96% was obtained from 50% (w/w) initial lactose loading in 76% H 2 SO 4 after reaction at 70 °C for 20 min, with 99% conversion of lactose and minimal side products (galactose, glucose, anhydrosugars, and sugar degradation products). The synthesized GOS were a mixture of di-, tri-, and tetrasaccharides (47%, 25%, and 16%, respectively) with a small portion of larger oligosaccharides (DP up to 6). Diverse glycosidic linkages including α/β-(1→6), α/β-(1→4), β-(1→3), α/β-(1→2), and α-(1→1) were identified between galactose and glucose units in the GOS. In vitro fermentation studies revealed that GOS promoted the growth of all tested Lactobacillus strains, with performance comparable to that of a commercial prebiotic GOS synthesized enzymatically.
“… 104 , 105 Prebiotic ingredients typically have a longer shelf life than probiotic ingredients, and this stability also provides convenience for storage and processing. 106 Therefore, prebiotics are gaining popularity in the field of digestive health or parenteral health.…”
Section: Treatment Of Brain Injury In Preterm Infants Mediated Throug...mentioning
BackgroundBrain injury in preterm infants potentially disrupts critical structural and functional connective networks in the brain. It is a major cause of neurological sequelae and developmental deficits in preterm infants. Interesting findings suggest that the gut microbiota (GM) and their metabolites contribute to the programming of the central nervous system (CNS) during developmental stages and may exert structural and functional effects throughout the lifespan.AimTo summarize the existing knowledge of the potential mechanisms related to immune, endocrine, neural, and blood–brain barrier (BBB) mediated by GM and its metabolites in neural development and function.MethodsWe review the recent literature and included 150 articles to summarize the mechanisms through which GM and their metabolites work on the nervous system. Potential health benefits and challenges of relevant treatments are also discussed.ResultsThis review discusses the direct and indirect ways through which the GM may act on the nervous system. Treatment of preterm brain injury with GM or related derivatives, including probiotics, prebiotics, synbiotics, dietary interventions, and fecal transplants are also included.ConclusionThis review summarizes mechanisms underlying microbiota‐gut‐brain axis and novel therapeutic opportunities for neurological sequelae in preterm infants. Optimizing the initial colonization and microbiota development in preterm infants may represent a novel therapy to promote brain development and reduce long‐term sequelae.
“…Another challenge of the top–down method lies in the fact that the glucan oligomer concentration is lower than 5 wt % − due to the limited polysaccharide solubility in most of the solvents, which inhibits its commercial application. As glucose/disaccharides have a much higher solubility in molten salt hydrates (MSHs) than polysaccharides, the bottom–up method can be carried out using concentrated glucose/disaccharides as the substrate, and it generally results in a promising glucan oligomer concentration higher than 50 wt %. , The conversion pathway of the bottom–up method involves two critical issues: (1) acid-catalyzed glycosylation among the hydroxyl groups on sugars; (2) in situ removal of the generated H 2 O from glycosylation to inhibit the rehydrolysis of the formed glucan oligomer into glucose. Recently, Zeng et al reported a simple glucan oligomer synthesis method using 76 wt % concentrated sulfuric acid as the reaction medium, achieving a promising glucan oligomer yield under mild conditions of 70 °C for 20 min .…”
Glucan oligomers are unique chemicals with versatile value-added applications in agriculture and healthcare depending on their specific glycosidic linkages. Glucose glycosylation shows high efficiency in glucan oligomer production, but the formed glycosidic bonds are generally random, which limits its application. To address this issue, we employed an unacidified molten salt hydrate (MSH) of LiBr•3.2H 2 O as the reaction medium and glucose/disaccharides as the substrate. Results showed that a 66.6% yield of glucan oligomer can be produced from glucose with a high selectivity of 93.2%, suggesting limited byproduct degradation. When maltose was used as the substrate, the initial α(1 → 4) glycosidic bonds were well preserved. Maltose was effectively converted into an α-type glucan oligomer consisting of 79.9% α(1 → 4) and 20.1% α(1 → 6) glycosidic linkages. The kinetic analysis revealed that the α(1 → 4) bond has a high activation energy of 57.9 kJ/mol, ensuring its chemical stability in unacidified LiBr•3.2H 2 O conversion. The unacidified MSH reaction medium presents a possibility of enhanced and structure-tunable glucan oligomer production via a glycosylation method.
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