Separation and Identification of Galactosylmanno-oligosaccharides from Hydrolyzate of Brown Copra Meal by Trichoderma β-Mannanase

Park, Gwi-Gun

doi:10.3839/jabc.2008.045

Cited by 5 publications

(3 citation statements)

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“…The multiple detection method was used for visualization of the oligosaccharides, based on the successive application of different spray reagents to the same plate (Damonte et al 1971), and mono-and polysaccharides were also separated by cellulose thin-layer chromatography (Hoton-Dorge 1976). Three kinds of galactosylmannooligosaccharides isolated from the enzymatic hydrolysate of brown copra meal were analyzed on a cellulose thin-layer with a solvent system of 1-butanol-pyridine-water (6:4:3, v/v) and detected by heating at 130 to 140 • C for 5 min after spraying with p-anisidine hydrochloride (Park 2008).…”

Section: Cellulose Thin-layersmentioning

confidence: 99%

“…Aniline-diphenylamineorthophosphoric acid TLC silica gel 60; amino-bonded silica gel Lee et al (1979); Martinez-Castro and Olano (1981); ; Anderson et al (2000); Prošek et al (2003); Reiffová and Nemcová (2006); Valentová et al (2006); Morlock and Vega-Herrera (2007) Park (2008) reagent, followed by heating at 110 • C for 10 min (Hassan 2007). Ceric sulfate reagent was used for visualization of separated d-mannose, d-glucose and d-galactose on silica gel thin-layers (Pruden and Pineault 1975) and trehalose, sucrose, glucose and fructose (Fell 1990).…”

Section: Detection Reagent Stationary Phase Referencesmentioning

confidence: 99%

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Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

Reiffová

2014

Food Oligosaccharides

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IntroductionCarbohydrates are normally naturally occurring organic polyhydroxyl substances expressed by the empirical formula (CH 2 O) n, and their derivates. Sugars in foods and food products can be present as simple sugars -monosaccharides with low molecular weight and consisting of a single basic sugar unit -or as complex sugars -oligosaccharides and polysaccharides. Oligosaccharides are complex saccharides with a degree of polymerization (DP) of 2-9 and an intermediate molecular weight in which the monosaccharide units are linked by glycosidic bonds. Polysaccharides are complex sugars of high molecular weight and containing a large amount of monosaccharide units (polymers) joined by a glycosidic bond (DP > 10). In terms of nutrition the chemical composition of sugars is important, as are the degree of polymerization, the number of glycosidic linkages and the rate of digestibility in the intestine, because these attributes determine their physiological properties.Food bioactive oligosaccharides are a special group of carbohydrates that can be classified in the category of "nondigestible food ingredients". These compounds, also known as prebiotics, are complex carbohydrates, mainly fructooligosaccharides (FOS), galactooligosaccharides (GOS), and inulin of the non-α-glucan type, which resist hydrolysis by the salivary and intestinal digestive enzymes of man and other animals. For this reason, they are not absorbed or metabolized in the upper digestive tract and thus are able to reach the colon unaltered. In the colon they are rapidly fermented by a large number of intestinal bacteria and, subsequently, lead to the production of short-chain fatty acids (SCFA), mostly acetic, but also some propionic and butyric acid, which are necessary for the maintenance and renewal of the cells lining the large intestine. The addition of a limited amount of bioactive oligosaccharides to foodstuffs can result in the inhibition of the growth of pathogenic bacteria, stimulation of the immune system, and can have a positive effect on digestion, the absorption of nutrients, and the synthesis of vitamins indispensable to metabolism (for example folic acid) among other benefits.As discussed in Chapters 3, 4, 11 and 24, FOS are widely distributed in nature, such as in asparagus, onion, honey, beer, Jerusalem artichoke, wheat, rye, pine, banana and many others. The main FOS are composed of one molecule of sucrose (GF) and one to several molecules of fructose. Depending on the manner of bonding, the more known isomers of sucrose are: turanose, maltulose, leucrose and isomaltulose. GF 2 FOS, which are composed of one molecule glucose and two molecules of fructose, include 1-kestose, 6-kestose and neokestose. GF 3 FOS, which are composed of one molecule of glucose and three molecules of fructose, are nystose, bifurcose and neobifurcose, and GF 4 FOS is fructosylnystose.

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Section: Cellulose Thin-layersmentioning

confidence: 99%

Section: Detection Reagent Stationary Phase Referencesmentioning

confidence: 99%

Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

Reiffová

2014

Food Oligosaccharides

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“…After oil extraction from copra, huge quantities of the by-product copra meal, rich in high-value molecules, namely carbohydrates (43%-45%) [majorly galactomannans (40%-50%) having a backbone of β-(1,4)-linked D-mannose residues with randomly substituted α- (1,6)-linked D-galactose residues (mannose : galactose 14 : 1)], crude fibre (12%), oil (10%-11%), and protein (19%-20%), are obtained. 5 At present, copra meal is under-utilized as a feedstock for poultry or disposed of un-scientifically, raising environmental concerns. Bioeconomy dictates the re-use and valorisation of the colossal amounts of agro-industrial residues into a range of value-added products with the overall aim of sustainable development.…”

Section: Introductionmentioning

confidence: 99%