Production and Bioactivity of Fructan‐Type Oligosaccharides

Arrizón, Javier; Urías‐Silvas, Judith Esmeralda; Sandoval, Georgina; Mancilla-Margalli, N. Alejandra; Gschaedler, Anne Christine; Morel, Sandrine; Monsan, Pierre

doi:10.1002/9781118817360.ch11

Cited by 9 publications

(11 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Concerning the enzyme source, all enzymes used for producing FOS (both by synthesis and by hydrolysis) generally belong to the glycoside hydrolases family (GH) and are either included into the GH32 or GH68 families (CAZy classification) (46). Particularly, enzymes with fructosyltransferase activity can be found in plants, yeasts and molds (GH32) and in bacteria (GH68) (47). Most commercial enzyme preparations have both fructosyltransferase and hydrolase activities; this combination gives them advantages over specific enzymes, such as low price, versatility and high stability under reaction industrial processes conditions, but the disadvantage of non-probiotic monosaccharides (i.e., glucose and fructose) being also produced as result of the enzymatic reaction (Table 1).…”

Section: Fosmentioning

confidence: 99%

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

et al. 2019

View full text Add to dashboard Cite

Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.

show abstract

Section: Fosmentioning

confidence: 99%

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

et al. 2019

View full text Add to dashboard Cite

show abstract

“…In humans, however, inulin only improved the absorption of calcium, and not of iron and zinc 13 . Another phenomenon that intervenes positively in the absorption of calcium and magnesium in the colon is the decrease in pH that results in the increase in the level of short-chain fatty acids 14 .…”

Section: Metabolic Effects With Medical Impactmentioning

confidence: 99%

Inulin obtained from Jerusalem artichoke using microwave-assisted extraction and its metabolic influence

Drugulescu¹,

Dinu-Pîrvu²,

Băbeanu³

2021

Arch Balk Med Union

View full text Add to dashboard Cite

Inuline obtenue à partir de l'artichaut de Jérusalem par extraction assistée au micro-ondes et son influence métaboliqueIntroduction. L'inuline a un fort potentiel en tant que complément pour l'alimentation, l'industrie pharmaceutique et l'utilisation médicale et constitue un intérêt accru pour l'obtention de produits de haute qualité. L'objectif de l'étude était d'étudier l'impact physiologique de l'administration d'inuline obtenue par hydro diffusion micro-ondes et gravité (HMG). Matériaux et méthodes. Helianthus tuberosus a été utilisé comme matière première à partir de sources commerciales. L'inuline a été extraite à l'aide de HMG, suivie d'une séparation. La méthode d'extraction a été optimisée par méthodologie de réponse de surface (SRM). L'inuline obtenue a été administrée à des animaux de laboratoire. L'influence de l'administration d'inuline standard (INS), d'inuline obtenue par HMG (INE) et d'inuline obtenue par HMG en association avec la quercétine (INE+Q) a été évaluée, pendant 12

show abstract

“…One route involves the controlled hydrolysis of long chain fructans (Table 2) [31,32], which results in a large amount of FOS mostly without glucose in their structures. The other route is the synthesis from sucrose, which leads to sc-FOS that contain a molecule of glucose in their structures [11,33]. The present review will focus on the synthesis of FOS from sucrose.…”

Section: Food Production and Industrymentioning

confidence: 99%

Biotechnological Production of Oligosaccharides — Applications in the Food Industry

Meyer¹,

Miguel²,

Fernández³

et al. 2015

Food Production and Industry

View full text Add to dashboard Cite

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.

show abstract

Production and Bioactivity of Fructan‐Type Oligosaccharides

Cited by 9 publications

References 60 publications

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

Inulin obtained from Jerusalem artichoke using microwave-assisted extraction and its metabolic influence

Biotechnological Production of Oligosaccharides — Applications in the Food Industry

Contact Info

Product

Resources

About