Details

Food Oligosaccharides


Food Oligosaccharides

Production, Analysis and Bioactivity
Institute of Food Technologists Series 1. Aufl.

von: F. Javier Moreno, María Luz Sanz

208,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 10.03.2014
ISBN/EAN: 9781118817421
Sprache: englisch
Anzahl Seiten: 552

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Beschreibungen

<p>A growing awareness of the relationship between diet and health  has led to an increasing demand for food<br /> products that support health beyond simply providing basic nutrition. Digestive<br /> health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive<br /> oligosaccharides into foods can yield health benefits in the gastrointestinal<br /> tract and other parts of the body that are linked via the immune system.<br /> Because oligosaccharides can be added to a wide variety of foodstuffs, there is<br /> much interest within the food industry in incorporating these functional<br /> ingredients into healthy food products. Moreover, other areas such as<br /> pharmaceuticals, bioenergy and environmental science can exploit the<br /> physicochemical and physiological properties of bioactive oligosaccharides too.<br /> There is therefore a considerable demand for a concentrated source of<br /> information on the development and characterization of new oligosaccharides<br /> with novel and/or improved bioactivities.</p> <p><i>Food Oligosaccharides: Production, Analysis and Bioactivity</i>is a comprehensive reference on the<br /> naturally occurring and synthesised oligosaccharides, which will enable food<br /> professionals to select and use these components in their products. It is<br /> divided into three sections: (i) Production and bioactivity of<br /> oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The<br /> book addresses classical and advanced techniques to structurally characterize and<br /> quantitatively analyse food bioactive oligosaccharides. It also looks at practical<br /> issues faced by food industry professionals seeking to incorporate prebiotic<br /> oligosaccharides into food products, including the effects of processing on<br /> prebiotic bioavailability. This book is essential reading for food researchers<br /> and professionals, nutritionists and product developers working in the food<br /> industry, and students of Food Science with an interest in functional foods.</p>
<p>Contributors, xiv</p> <p>Preface, xix</p> <p><b>Part I Production and Bioactivity of Oligosaccharides</b></p> <p><b>Part I.I Naturally Occurring Oligosaccharides</b></p> <p><b>1 Bioactivity of Human Milk Oligosaccharides, 5</b><br /> <i>Clemens Kunz, Sabine Kuntz, and Silvia Rudloff</i></p> <p>1.1 Introduction, 5</p> <p>1.2 Structural uniqueness of human milk oligosaccharides, 5</p> <p>1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract, 8</p> <p>1.4 Human milk oligosaccharides and systemic effects, 15</p> <p>1.5 Human milk oligosaccharides and studies in animals and humans, 15</p> <p>1.6 Conclusion and perspective, 16</p> <p>Acknowledgment, 17</p> <p>References, 17</p> <p><b>2 Production and Bioactivity of Bovine Milk Oligosaccharides, 21</b><br /> <i>David C. Dallas, Mickael Meyrand, and Daniela Barile</i></p> <p>2.1 Introduction, 21</p> <p>2.2 Bovine milk oligosaccharides’ composition, 22</p> <p>2.3 Bovine milk oligosaccharides’ concentration, 27</p> <p>2.4 Resistance to digestion, 27</p> <p>2.5 Oligosaccharides’ biological activities, 28</p> <p>2.6 Isolation approaches, 30</p> <p>2.7 Conclusion, 31</p> <p>Acknowledgments, 31</p> <p>References, 31</p> <p><b>3 Production and Bioactivity of Oligosaccharides in Plant Foods, 35</b><br /> <i>Cristina Mart</i>í<i>nez-Villaluenga and Juana Fr</i>í<i>as</i></p> <p>3.1 Introduction, 35</p> <p>3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods, 35</p> <p>3.3 Production of naturally occurring plant oligosaccharides, 40</p> <p>3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action, 43</p> <p>3.5 Conclusions and future perspectives, 48</p> <p>References, 48<br /> <br /> <b>4 Production and Bioactivity of Oligosaccharides from Chicory Roots, 55</b><br /> <i>Matthias Moser, Arnaud Agemans, and Wim Caers</i></p> <p>4.1 Production of oligosaccharides from chicory roots, 55</p> <p>4.2 Bioactivity of oligosaccharides from chicory roots, 60</p> <p>4.3 Future trends, 68</p> <p>4.4 Conclusions, 69</p> <p>References, 69</p> <p><b>5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass, 76</b><br /> <i>Jesper Holck, Arland T. Hotchkiss, Jr., Anne S. Meyer, Jørn D. Mikkelsen, and Robert A. Rastall</i></p> <p>5.1 Production of pectic oligosaccharides, 76</p> <p>5.2 Bioactivity of pectic oligosaccharides, 79</p> <p>5.3 Conclusions, 83</p> <p>References, 83</p> <p><b>6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88</b><br /> Patricia Gullón, Beatriz Gullón, María Jesus Gonzalez-Munoz, Jose Luis Alonso, and Juan Carlos Parajo</p> <p>6.1 Hemicelluloses: general aspects, 88</p> <p>6.2 Manufacture of oligosaccharides from hemicellulosic polymers, 89</p> <p>6.3 Properties of hemicellulose-derived oligosaccharides, 93</p> <p>6.4 Conclusion, 99</p> <p>References, 99</p> <p><b>7 Starch Hydrolysis Products with Physiological Activity in Humans, 107</b><br /> <i>Juscelino Tovar and Ana Rascon</i></p> <p>7.1 Introduction, 107</p> <p>7.2 Starch degradation may yield minor saccharides with physiological activity, 107</p> <p>7.3 Physiological activity of starch hydrolysis products, 112</p> <p>7.4 Concluding remarks, 115</p> <p>References, 115</p> <p><b>8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118</b><br /> <i>Patricia Ruas-Madiedo</i></p> <p>8.1 Bacterial exopolysaccharides, 118</p> <p>8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium, 120</p> <p>8.3 Production and purification of exopolysaccharides, 121</p> <p>8.4 Bioactivity of exopolysaccharides from probiotics, 124</p> <p>8.5 Concluding remark and future trends, 128</p> <p>Acknowledgments, 128</p> <p>References, 128</p> <p><b>Part I.II Non-Naturally Occurring Oligosaccharides</b></p> <p><b>9 Production and Bioactivity of Oligosaccharides Derived from Lactose, 137</b><br /> <i>Mar Villamiel, Antonia Montilla, Agustýn Olano, and Nieves Corzo</i></p> <p>9.1 Introduction, 137</p> <p>9.2 Mono- and disaccharides, 137</p> <p>9.3 Lactosucrose, 145</p> <p>9.4 Galactooligosaccharides, 146</p> <p>9.5 Other oligosaccharides, 154</p> <p>9.6 Purification of carbohydrates derived from lactose, 156</p> <p>9.7 Conclusions, 157</p> <p>Acknowledgments, 157</p> <p>References, 157</p> <p><b>10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases, 168</b><br /> <i>Young-Min Kim, Hee-Kyoung Kang, Young-Hwan Moon, Thi Thanh Hanh Nguyen, Donal F. Day, and Doman Kim</i></p> <p>10.1 Glucooligosaccharides from lactic acid bacteria, 168</p> <p>10.2 Glucan and glucooligosaccharides synthesis by glucansucrases, 169</p> <p>10.3 Production of glucooligosaccharides, 171</p> <p>10.4 Bioactivities of glucan and glucooligosaccharides, 174</p> <p>10.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities, 177</p> <p>10.6 Conclusions, 178</p> <p>Acknowledgments, 178</p> <p>References, 178</p> <p><b>11 Production and Bioactivity of Fructan-Type Oligosaccharides, 184</b><br /> <i>Javier Arrizon, Judith E. Urias-Silvas, Georgina Sandoval, N. Alejandra Mancilla-Margalli, Anne C. Gschaedler,</i> <i>Sandrine Morel, and Pierre Monsan</i></p> <p>11.1 Introduction, 184</p> <p>11.2 Enzymatic synthesis, 186</p> <p>11.3 Functional properties of fructan-type oligosaccharides, 193</p> <p>11.4 Conclusions, 196</p> <p>Acknowledgments, 196</p> <p>References, 196</p> <p><b>12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides, 200</b><br /> <i>Francisco J. Plou, Lucia Fernandez-Arrojo, Paloma Santos-Moriano, and Antonio O. Ballesteros</i></p> <p>12.1 Enzyme immobilization, 200</p> <p>12.2 Immobilized biocatalysts for the production of fructooligosaccharides, 202</p> <p>12.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase, 204</p> <p>12.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases, 207</p> <p>12.5 Conclusions and future trends, 212</p> <p>Acknowledgments, 212</p> <p>References, 213</p> <p><b>Part I.III Assessment of Bioactivity</b></p> <p><b>13 In Vitro Assessment of the Bioactivity of Food Oligosaccharides, 219</b><br /> <i>Koen Venema</i></p> <p>13.1 Introduction, 219</p> <p>13.2 Gut microbiota, 220</p> <p>13.3 Interaction with the host, 221</p> <p>13.4 In vitro fermentation models of the gut to study bioactivity of oligosaccharides, 221</p> <p>13.5 Applications of in vitro fermentation models to study the effect of oligosaccharides on the gut microbiome, 226</p> <p>13.6 Mechanistic studies using 13C-labeled oligosaccharides and fibers, 227</p> <p>13.7 In vitro cell culture systems, 230</p> <p>13.8 Conclusions, 231</p> <p>13.9 Future perspectives, 231</p> <p>Acknowledgments, 233</p> <p>References, 233</p> <p><b>14 In Vivo Assessment of the Bioactivity of Food Oligosaccharides, 238</b><br /> <i>Alfonso Clemente</i></p> <p>14.1 The prebiotic concept, 238</p> <p>14.2 In vivo assessment of dietary oligosaccharides as prebiotics, 240</p> <p>14.3 Concluding remarks, 249</p> <p>Acknowledgments, 249</p> <p>References, 249</p> <p><b>Part II Analysis</b></p> <p><b>15 Fractionation of Food Bioactive Oligosaccharides, 257</b><br /> <i>F. Javier Moreno, Cipriano Carrero-Carralero, Oswaldo Hernandez-Hern´andez, and M. Luz Sanz</i></p> <p>15.1 Introduction, 257</p> <p>15.2 Membrane techniques, 258</p> <p>15.3 Chromatographic techniques, 267</p> <p>15.4 Fractionation techniques using solvents, 272</p> <p>15.5 Microbiological and enzymatic treatments, 275</p> <p>15.6 Conclusions, 276</p> <p>Acknowledgments, 277</p> <p>References, 277</p> <p><b>16 Classical Methods for Food Carbohydrate Analysis, 284</b><br /> <i>Qingbin Guo, Steve W. Cui, and Ji Kang</i></p> <p>16.1 Introduction, 284</p> <p>16.2 Sample preparation and purification, 284</p> <p>16.3 Classical methods for total sugar analysis, 285</p> <p>16.4 Classical methods for monosaccharide determination, 289</p> <p>16.5 Classical methods for structure characterization of polysaccharides, 291</p> <p>16.6 Some physical methods for carbohydrate analysis, 294</p> <p>16.7 Classical methods for dietary fiber analysis, 294</p> <p>16.8 Conclusions, 296</p> <p>References, 297</p> <p><b>17 Infrared Spectroscopic Analysis of Food Carbohydrates, 300</b><br /> <i>Mikihito Kanou, Atsushi Hashimoto, and Takaharu Kameoka</i></p> <p>17.1 Introduction, 300</p> <p>17.2 Monosaccharides, 301</p> <p>17.3 Oligosaccharides, 309</p> <p>17.4 Applications, 312</p> <p>17.5 Concluding remarks, 317</p> <p>References, 318</p> <p><b>18 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides, 320</b><br /> <i>Arnold Maliniak and Goran Widmalm</i></p> <p>18.1 Introduction, 320</p> <p>18.2 Nuclear magnetic resonance spectroscopy, 323</p> <p>18.3 Molecular dynamics computer simulations, 335</p> <p>18.4 Three-dimensional structures of human milk oligosaccharides, 336</p> <p>18.5 Concluding remarks, 341</p> <p>Acknowledgments, 341</p> <p>References, 341</p> <p><b>19 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography, 350</b><br /> <i>Katarýna Reiffova</i></p> <p>19.1 Introduction, 350</p> <p>19.2 Thin-layer chromatography, 351</p> <p>19.3 Thin-layer chromatography analysis of food bioactive oligosaccharides, 353</p> <p>19.4 Conclusions, 366</p> <p>References, 366</p> <p><b>20 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides, 370</b><br /> <i>Ana Cristina Soria, Sonia Rodrýguez-Sanchez, Jesus Sanz, and Isabel Martýnez-Castro</i></p> <p>20.1 Introduction, 370</p> <p>20.2 Sample preparation, 371</p> <p>20.3 Instrumentation, 382</p> <p>20.4 Advanced analysis by comprehensive two-dimensional gas chromatography (GC×GC), 392</p> <p>20.5 Conclusions, 392</p> <p>Acknowledgments, 394</p> <p>References, 394</p> <p><b>21 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography, 399</b><br /> <i>Jonathan A. Lane and Rita M. Hickey</i></p> <p>21.1 Introduction, 399</p> <p>21.2 Derivatization of oligosaccharides, 400</p> <p>21.3 High-performance liquid chromatography analysis of bioactive food sourced oligosaccharides, 402</p> <p>21.4 Application of high-performance liquid chromatography for the separation of bioactive food sourced oligosaccharides, 407</p> <p>21.5 Novel analytical methods, 412</p> <p>21.6 Conclusion, 414</p> <p>Acknowledgments, 415</p> <p>References, 415</p> <p><b>22 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides, 421</b><br /> <i>Yu-ki Matsuno, Kazuaki Kakehi, and Akihiko Kameyama</i></p> <p>22.1 Introduction, 421</p> <p>22.2 Capillary electrophoresis analysis of functional oligosaccharides, 423</p> <p>22.3 Capillary electrophoresis analysis of glycosaminoglycan-derived oligosaccharides, 428</p> <p>22.4 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins, 431</p> <p>22.5 Conclusions, 434</p> <p>References, 435</p> <p><b>23 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides, 439</b><br /> <i>Oswaldo Hernandez-Hernandez and Peter Roepstorff</i></p> <p>23.1 Introduction, 439</p> <p>23.2 Instrumentation for mass spectrometric analysis of oligosaccharides, 439</p> <p>23.3 Fragmentation techniques, processes and nomenclature, 442</p> <p>23.4 Applications to analysis of food bioactive oligosaccharides, 445</p> <p>23.5 Strategies, challenges, and conclusion, 450</p> <p>References, 450</p> <p><b>Part III Prebiotics in Food Formulation</b></p> <p><b>24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides, 457</b><br /> <i>Matthias Moser and Rudy Wouters</i></p> <p>24.1 Introduction, 457</p> <p>24.2 Nutritional aspects of chicory inulin and oligofructose, 457</p> <p>24.3 Technical properties of chicory inulin and oligofructose, 458</p> <p>24.4 Technical functionality in food applications, 461</p> <p>24.5 Conclusions, 468</p> <p>References, 468</p> <p><b>25 Industrial Applications of Galactooligosaccharides, 470</b><br /> <i>Ellen van Leusen, Erik Torringa, Paul Groenink, Pieter Kortleve, Renske Geene, Margriet Schoterman, and Bert Klarenbeek</i></p> <p>25.1 Introduction, 470</p> <p>25.2 Global market development for galactooligosaccharides, 470</p> <p>25.3 Nutritional benefits of galactooligosaccharides for infants and young children, 473</p> <p>25.4 Legislative aspects and safety of galactooligosaccharides, 477</p> <p>25.5 Galactooligosaccharide products, 479</p> <p>25.6 Applications of galactooligosaccharides, 483</p> <p>25.7 Stability of galactooligosaccharides, 485</p> <p>25.8 Concluding remarks and future developments, 487</p> <p>References, 487</p> <p><b>26 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients, 492</b><br /> <i>Pascal Ronfard</i></p> <p>26.1 Developing new foods: the health dimension, 492</p> <p>26.2 A global approach to successful food conception, applied to the case of digestive health, 493</p> <p>26.3 The ingredients and the formulation: practical aspects of the incorporation of nondigestible oligosaccharides, 503</p> <p>26.4 Elaborating new food products with nondigestible oligosaccharides, 507</p> <p>26.5 What are the key success factors? Synthesis and comments from an expert chef, 518</p> <p>26.6 Conclusion, 520</p> <p>References, 520</p> <p>Epilogue: Concluding Thoughts on Food Bioactive Oligosaccharides, 523</p> <p>Index, 527</p>
<p><b>Dr F. Javier Moreno,</b> Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain</p> <p><b>Dr María Luz Sanz</b>, Institute of General Organic Chemistry, IQOG (CSIC), Madrid, Spain</p>
<p>A growing awareness of the relationship between diet and health  has led to an increasing demand for food<br /> products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system.<br /> Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as<br /> pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities.</p> <p><i>Food Oligosaccharides: Production, Analysis and Bioactivity</i>is a comprehensive reference on the naturally<br /> occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides,<br /> (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.</p>

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