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Library of Congress Cataloging-in-Publication Data

Food oligosaccharides : production, analysis and bioactivity / [edited by] F. Javier Moreno and M. Luz Sanz.

pages cm

Includes bibliographical references and index.

ISBN 978-1-118-42649-4 (cloth)

1. Oligosaccharides. 2. Oligosaccharides–Biotechnology. 3. Food–Carbohydrate content. I. Moreno, F. Javier, editor of compilation. II. Sanz, M. Luz (Maria Luz), editor of compilation.

QP702.O44F66 2014

572′.565–dc23

2013043858

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Cover images: Dairy products © iStock/SergeyZavalnyuk, Ball and stick model of a lactose molecule © Shutterstock/Petarg, Bacteria © Shutterstock

Cover design by www.hisandhersdesign.co.uk

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Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)
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CONTENTS

Contributors

Preface

Part I Production and Bioactivity of Oligosaccharides

Part I.I Naturally Occurring Oligosaccharides
1. 1 Bioactivity of Human Milk Oligosaccharides
  1. 1.1 Introduction
  2. 1.2 Structural uniqueness of human milk oligosaccharides
  3. 1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract
  4. 1.4 Human milk oligosaccharides and systemic effects
  5. 1.5 Human milk oligosaccharides and studies in animals and humans
  6. 1.6 Conclusion and perspective
  7. Acknowledgment
  8. References
2. 2 Production and Bioactivity of Bovine Milk Oligosaccharides
  1. 2.1 Introduction
  2. 2.2 Bovine milk oligosaccharides’ composition
  3. 2.3 Bovine milk oligosaccharides' concentration
  4. 2.4 Resistance to digestion
  5. 2.5 Oligosaccharides' biological activities
  6. 2.6 Isolation approaches
  7. 2.7 Conclusion
  8. Acknowledgments
  9. References
3. 3 Production and Bioactivity of Oligosaccharides in Plant Foods
  1. 3.1 Introduction
  2. 3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods
  3. 3.3 Production of naturally occurring plant oligosaccharides
  4. 3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action
  5. 3.5 Conclusions and future perspectives
  6. References
4. 4 Production and Bioactivity of Oligosaccharides from Chicory Roots
  1. 4.1 Production of oligosaccharides from chicory roots
  2. 4.2 Bioactivity of oligosaccharides from chicory roots
  3. 4.3 Future trends
  4. 4.4 Conclusions
  5. References
5. 5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass
  1. 5.1 Production of pectic oligosaccharides
  2. 5.2 Bioactivity of pectic oligosaccharides
  3. 5.3 Conclusions
  4. References
6. 6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses
  1. 6.1 Hemicelluloses: general aspects
  2. 6.2 Manufacture of oligosaccharides from hemicellulosic polymers
  3. 6.3 Properties of hemicellulose-derived oligosaccharides
  4. 6.4 Conclusion
  5. References
7. 7 Starch Hydrolysis Products with Physiological Activity in Humans
  1. 7.1 Introduction
  2. 7.2 Starch degradation may yield minor saccharides with physiological activity
  3. 7.3 Physiological activity of starch hydrolysis products
  4. 7.4 Concluding remarks
  5. References
8. 8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria
  1. 8.1 Bacterial exopolysaccharides
  2. 8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium
  3. 8.3 Production and purification of exopolysaccharides
  4. 8.4 Bioactivity of exopolysaccharides from probiotics
  5. 8.5 Concluding remark and future trends
  6. Acknowledgments
  7. References
Part I.II Non-Naturally Occurring Oligosaccharides
1. 9 Production and Bioactivity of Oligosaccharides Derived from Lactose
  1. 9.1 Introduction
  2. 9.2 Mono- and disaccharides
  3. 9.3 Lactosucrose
  4. 9.4 Galactooligosaccharides
  5. 9.5 Other oligosaccharides
  6. 9.6 Purification of carbohydrates derived from lactose
  7. 9.7 Conclusions
  8. Acknowledgments
  9. References
2. 10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases
  1. 10.1 Glucooligosaccharides from lactic acid bacteria
  2. 10.2 Glucan and glucooligosaccharides synthesis by glucansucrases
  3. 10.3 Production of glucooligosaccharides
  4. 10.4 Bioactivities of glucan and glucooligosaccharides
  5. 10.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities
  6. 10.6 Conclusions
  7. Acknowledgments
  8. References
3. 11 Production and Bioactivity of Fructan-Type Oligosaccharides
  1. 11.1 Introduction
  2. 11.2 Enzymatic synthesis
  3. 11.3 Functional properties of fructan-type oligosaccharides
  4. 11.4 Conclusions
  5. Acknowledgments
  6. References
4. 12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides
  1. 12.1 Enzyme immobilization
  2. 12.2 Immobilized biocatalysts for the production of fructooligosaccharides
  3. 12.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase
  4. 12.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases
  5. 12.5 Conclusions and future trends
  6. Acknowledgments
  7. References
Part I.III Assessment of Bioactivity
1. 13 In Vitro Assessment of the Bioactivity of Food Oligosaccharides
  1. 13.1 Introduction
  2. 13.2 Gut microbiota
  3. 13.3 Interaction with the host
  4. 13.4 In vitro fermentation models of the gut to study bioactivity of oligosaccharides
  5. 13.5 Applications of in vitro fermentation models to study the effect of oligosaccharides on the gut microbiome
  6. 13.6 Mechanistic studies using ¹³C-labeled oligosaccharides and fibers
  7. 13.7 In vitro cell culture systems
  8. 13.8 Conclusions
  9. 13.9 Future perspectives
  10. Acknowledgments
  11. References
2. 14 In Vivo Assessment of the Bioactivity of Food Oligosaccharides
  1. 14.1 The prebiotic concept
  2. 14.2 In vivo assessment of dietary oligosaccharides as prebiotics
  3. 14.3 Concluding remarks
  4. Acknowledgments
  5. References

Part II Analysis

15 Fractionation of Food Bioactive Oligosaccharides
1. 15.1 Introduction
2. 15.2 Membrane techniques
3. 15.3 Chromatographic techniques
4. 15.4 Fractionation techniques using solvents
5. 15.5 Microbiological and enzymatic treatments
6. 15.6 Conclusions
7. Acknowledgments
8. References
16 Classical Methods for Food Carbohydrate Analysis
1. 16.1 Introduction
2. 16.2 Sample preparation and purification
3. 16.3 Classical methods for total sugar analysis
4. 16.4 Classical methods for monosaccharide determination
5. 16.5 Classical methods for structure characterization of polysaccharides
6. 16.6 Some physical methods for carbohydrate analysis
7. 16.7 Classical methods for dietary fiber analysis
8. 16.8 Conclusions
9. References
17 Infrared Spectroscopic Analysis of Food Carbohydrates
1. 17.1 Introduction
2. 17.2 Monosaccharides
3. 17.3 Oligosaccharides
4. 17.4 Applications
5. 17.5 Concluding remarks
6. References
18 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides
1. 18.1 Introduction
2. 18.2 Nuclear Magnetic Resonance spectroscopy
3. 18.3 Molecular dynamics computer simulations
4. 18.4 Three-dimensional structures of human milk oligosaccharides
5. 18.5 Concluding remarks
6. Acknowledgments
7. References
19 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography
1. 19.1 Introduction
2. 19.2 Thin-layer chromatography
3. 19.3 Thin-layer chromatography analysis of food bioactive oligosaccharides
4. 19.4 Conclusions
5. References
20 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides
1. 20.1 Introduction
2. 20.2 Sample preparation
3. 20.3 Instrumentation
4. 20.4 Advanced analysis by comprehensive two-dimensional gas chromatography (GC×GC)
5. 20.5 Conclusions
6. Acknowledgments
7. References
21 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography
1. 21.1 Introduction
2. 21.2 Derivatization of oligosaccharides
3. 21.3 High-performance liquid chromatography analysis of bioactive food sourced oligosaccharides
4. 21.4 Application of high-performance liquid chromatography for the separation of bioactive food sourced oligosaccharides
5. 21.5 Novel analytical methods
6. 21.6 Conclusion
7. Acknowledgments
8. References
22 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides
1. 22.1 Introduction
2. 22.2 Capillary electrophoresis analysis of functional oligosaccharides
3. 22.3 Capillary electrophoresis analysis of glycosaminoglycan-derived oligosaccharides
4. 22.4 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins
5. 22.5 Conclusions
6. References
23 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides
1. 23.1 Introduction
2. 23.2 Instrumentation for mass spectrometric analysis of oligosaccharides
3. 23.3 Fragmentation techniques, processes and nomenclature
4. 23.4 Applications to analysis of food bioactive oligosaccharides
5. 23.5 Strategies, challenges, and conclusion
6. References

Part III Prebiotics in Food Formulation

24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides
1. 24.1 Introduction
2. 24.2 Nutritional aspects of chicory inulin and oligofructose
3. 24.3 Technical properties of chicory inulin and oligofructose
4. 24.4 Technical functionality in food applications
5. 24.5 Conclusions
6. References
25 Industrial Applications of Galactooligosaccharides
1. 25.1 Introduction
2. 25.2 Global market development for galactooligosaccharides
3. 25.3 Nutritional benefits of galactooligosaccharides for infants and young children
4. 25.4 Legislative aspects and safety of galactooligosaccharides
5. 25.5 Galactooligosaccharide products
6. 25.6 Applications of galactooligosaccharides
7. 25.7 Stability of galactooligosaccharides
8. 25.8 Concluding remarks and future developments
9. References
26 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients
1. 26.1 Developing new foods: the health dimension
2. 26.2 A global approach to successful food conception, applied to the case of digestive health
3. 26.3 The ingredients and the formulation: practical aspects of the incorporation of nondigestible oligosaccharides
4. 26.4 Elaborating new food products with nondigestible oligosaccharides
5. 26.5 What are the key success factors? Synthesis and comments from an expert chef
6. 26.6 Conclusion
7. References

Epilogue: Concluding Thoughts on Food Bioactive Oligosaccharides

Index

List of Tables

Chapter 1

Table 1.1
Table 1.2
Table 1.3
Table 1.4a
Table 1.4b
Table 1.5
Table 1.5
Table 1.5
Table 1.6

Chapter 2

Table 2.1

Chapter 3

Table 3.1
Table 3.2
Table 3.3

Chapter 4

Table 4.1
Table 4.2

Chapter 8

Table 8.1

Chapter 9

Table 9.1
Table 9.2

Chapter 10

Table 10.1
Table 10.2

Chapter 11

Table 11.1
Table 11.2
Table 11.3

Chapter 12

Table 12.1
Table 12.2

Chapter 14

Table 14.1
Table 14.2
Table 14.3

Chapter 15

Table 15.1
Table 15.2

Chapter 16

Table 16.1

Chapter 17

Table 17.1
Table 17.2
Table 17.3
Table 17.4
Table 17.5

Chapter 19

Table 19.1
Table 19.2
Table 19.3
Table 19.4

Chapter 20

Table 20.1
Table 20.2
Table 20.3
Table 20.4
Table 20.5
Table 20.6

Chapter 21

Table 21.1
Table 21.2

Chapter 22

Table 22.1
Table 22.2

Chapter 23

Table 23.1

Chapter 24

Table 24.1
Table 24.2
Table 24.3
Table 24.4
Table 24.5
Table 24.6
Table 24.7
Table 24.8
Table 24.9

Chapter 25

Table 25.1
Table 25.2
Table 25.3
Table 25.4

Chapter 26

Table 26.1
Table 26.2
Table 26.3
Table 26.4
Table 26.5
Table 26.6
Table 26.7
Table 26.8
Table 26.9
Table 26.10
Table 26.11
Table 26.12
Table 26.13
Table 26.14
Table 26.15
Table 26.16
Table 26.17
Table 26.18
Table 26.19