Production and Bioactivity of Oligosaccharides from Chicory Roots

Moser, Matthias; Agemans, Arnaud; Caers, W.

doi:10.1002/9781118817360.ch4

Cited by 8 publications

(3 citation statements)

References 136 publications

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“…The significant differences were recorded for the values of crude fibers, carbohydrates, antioxidant activity, and total phenolic content. These differences could be due to the high oligosaccharides content of the CRE [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

et al. 2020

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Section: Resultsmentioning

confidence: 99%

Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

et al. 2020

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“…While in contrast, the solubility of medium and LC‐ITFs varies greatly dependent on the DP of the molecule in question. On this basis, Orafti® GR (granulated inulin powder ‐ DP > 10) has a solubility of around 10% while Orafti® HP (inulin powder for fat replacement at low temperature ‐ DP > 23) has low solubility and Orafti® HSI (a highly soluble inulin powder) possesses high solubility (Moser & Wouters, 2014 ). The solubility of ITF is also somewhat dependent on temperature with the solubility of even LC‐ITF increasing as temperatures rise.…”

Section: The Physiochemical Properties and Effects Of Food Processing...mentioning

confidence: 99%

Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

Jackson

Wijeyesekera

Rastall

2022

Food Science & Nutrition

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With the incidence of obesity and obesity-related diseases on the increase, the food industry is facing increasing pressure from both governmental and public health bodies to modify food products to reduce both fat and sugar intakes to help combat the burden of disease (Krystyjan et al., 2015;Rodriguez-Garcia et al., 2013). Both fat and sugar play vital roles in determining the physical, chemical, and, ultimately, sensory properties of several food products enjoyed by consumers, so it has become necessary for manufacturers to find suitable alternatives to both fat and sugar that do not result in drastic changes to a given food products' final rheological and sensory quality.Inulin and oligofructose (OF) are nondigestible carbohydrates belonging to a group of carbohydrates termed inulin-type fructans (ITF; Karimi et al., 2015). ITF are composed of monomers of

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“…GnOS is also a kind of hygroscopic sugar, which has good water retention to keep some foods properly hydrated and prevent them from being contaminated by microorganisms. It was reported that oligosaccharides containing a (1→6)-β-Glc group, including gentiobiose were resistant to digestion by both the common oral bacterium Streptococcus mutans and mammalian intestinal enzymes [4], making GnOS known as a low-digestible sugar [5]. GnOS contains β-1-6 glucosidic bonds that are not easy to be digested and decomposed by the human body, which makes it exhibit excellent intestinal prebiotic effects by entering the human colon and being selectively used by intestinal microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Preparation of Gentiooligosaccharides by a Thermophilic and Thermostable β-Glucosidase at a High Substrate Concentration

Xia

Sheng

et al. 2022

Foods

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Gentiooligosaccharides (GnOS) are a kind of oligosaccharide formed by glucose with β-1-6 glycosidic bonds, which has become a new type of functional oligosaccharide for its unique refreshing bitter taste and valuable probiotic effects. However, the research on the enzymatic preparation of GnOS is not thorough enough. In this study, a GH1 thermophilic β-glucosidase from Thermotoga sp. KOL6 was used as a biocatalyst for the synthesis of GnOS. TsBgl1 exhibited excellent thermophilic and thermostable properties by possessing a melting temperature of 101.5 °C and reacting at 80–90 °C efficiently. Its half-life at 90 °C was approximately 5 h, suggesting its high heat resistance as well. TsBgl1 also showed excellent glucose tolerance with an inhibition constant (Ki) of 1720 mM and was stimulated in the presence of 0–900 mM glucose. TsBgl1 showed the highest hydrolytic activity on laminaribiose (Glc-β-1,3-Glc), but mainly synthetized gentiobiose (Glc-β-1,6-Glc) during transglycosylation. By optimizing the reaction conditions and substrate concentration, the highest yield of GnOS synthesized by TsBgl1 reached 144.3 g·L−1 when 1000 g·L−1 glucose was used as a substrate, which was higher than the highest yield ever reported. The thermophilic and thermostable properties of TsBgl1 were considered to be significant advantages in the industrial production of GnOS, where long periods of high-temperature reactions are required. This study was expected to provide an excellent candidate enzyme for industrial production of GnOS and also provide a reference for studying the transglycosylation of GH1 β-glucosidases.

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Production and Bioactivity of Oligosaccharides from Chicory Roots

Cited by 8 publications

References 136 publications

Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

Enzymatic Preparation of Gentiooligosaccharides by a Thermophilic and Thermostable β-Glucosidase at a High Substrate Concentration

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