Food Oligosaccharides
Wiley-Blackwell (Verlag)
978-1-118-42649-4 (ISBN)
A growing awareness of the relationship between diet and health has led to an increasing demand for food
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.
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
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.
Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the
naturally 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, (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.
Dr F. Javier Moreno, Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain Dr María Luz Sanz, Institute of General Organic Chemistry, IQOG (CSIC), Madrid, Spain
Contributors, xiv
Preface, xix
Part I Production and Bioactivity of Oligosaccharides
Part I.I Naturally Occurring Oligosaccharides
1 Bioactivity of Human Milk Oligosaccharides, 5
Clemens Kunz, Sabine Kuntz, and Silvia Rudloff
1.1 Introduction, 5
1.2 Structural uniqueness of human milk oligosaccharides, 5
1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract, 8
1.4 Human milk oligosaccharides and systemic effects, 15
1.5 Human milk oligosaccharides and studies in animals and humans, 15
1.6 Conclusion and perspective, 16
Acknowledgment, 17
References, 17
2 Production and Bioactivity of Bovine Milk Oligosaccharides, 21
David C. Dallas, Mickael Meyrand, and Daniela Barile
2.1 Introduction, 21
2.2 Bovine milk oligosaccharides’ composition, 22
2.3 Bovine milk oligosaccharides’ concentration, 27
2.4 Resistance to digestion, 27
2.5 Oligosaccharides’ biological activities, 28
2.6 Isolation approaches, 30
2.7 Conclusion, 31
Acknowledgments, 31
References, 31
3 Production and Bioactivity of Oligosaccharides in Plant Foods, 35
Cristina Martínez-Villaluenga and Juana Frías
3.1 Introduction, 35
3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods, 35
3.3 Production of naturally occurring plant oligosaccharides, 40
3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action, 43
3.5 Conclusions and future perspectives, 48
References, 48
4 Production and Bioactivity of Oligosaccharides from Chicory Roots, 55
Matthias Moser, Arnaud Agemans, and Wim Caers
4.1 Production of oligosaccharides from chicory roots, 55
4.2 Bioactivity of oligosaccharides from chicory roots, 60
4.3 Future trends, 68
4.4 Conclusions, 69
References, 69
5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass, 76
Jesper Holck, Arland T. Hotchkiss, Jr., Anne S. Meyer, Jørn D. Mikkelsen, and Robert A. Rastall
5.1 Production of pectic oligosaccharides, 76
5.2 Bioactivity of pectic oligosaccharides, 79
5.3 Conclusions, 83
References, 83
6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88
Patricia Gullón, Beatriz Gullón, María Jesus Gonzalez-Munoz, Jose Luis Alonso, and Juan Carlos Parajo
6.1 Hemicelluloses: general aspects, 88
6.2 Manufacture of oligosaccharides from hemicellulosic polymers, 89
6.3 Properties of hemicellulose-derived oligosaccharides, 93
6.4 Conclusion, 99
References, 99
7 Starch Hydrolysis Products with Physiological Activity in Humans, 107
Juscelino Tovar and Ana Rascon
7.1 Introduction, 107
7.2 Starch degradation may yield minor saccharides with physiological activity, 107
7.3 Physiological activity of starch hydrolysis products, 112
7.4 Concluding remarks, 115
References, 115
8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118
Patricia Ruas-Madiedo
8.1 Bacterial exopolysaccharides, 118
8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium, 120
8.3 Production and purification of exopolysaccharides, 121
8.4 Bioactivity of exopolysaccharides from probiotics, 124
8.5 Concluding remark and future trends, 128
Acknowledgments, 128
References, 128
Part I.II Non-Naturally Occurring Oligosaccharides
9 Production and Bioactivity of Oligosaccharides Derived from Lactose, 137
Mar Villamiel, Antonia Montilla, Agustýn Olano, and Nieves Corzo
9.1 Introduction, 137
9.2 Mono- and disaccharides, 137
9.3 Lactosucrose, 145
9.4 Galactooligosaccharides, 146
9.5 Other oligosaccharides, 154
9.6 Purification of carbohydrates derived from lactose, 156
9.7 Conclusions, 157
Acknowledgments, 157
References, 157
10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases, 168
Young-Min Kim, Hee-Kyoung Kang, Young-Hwan Moon, Thi Thanh Hanh Nguyen, Donal F. Day, and Doman Kim
10.1 Glucooligosaccharides from lactic acid bacteria, 168
10.2 Glucan and glucooligosaccharides synthesis by glucansucrases, 169
10.3 Production of glucooligosaccharides, 171
10.4 Bioactivities of glucan and glucooligosaccharides, 174
10.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities, 177
10.6 Conclusions, 178
Acknowledgments, 178
References, 178
11 Production and Bioactivity of Fructan-Type Oligosaccharides, 184
Javier Arrizon, Judith E. Urias-Silvas, Georgina Sandoval, N. Alejandra Mancilla-Margalli, Anne C. Gschaedler, Sandrine Morel, and Pierre Monsan
11.1 Introduction, 184
11.2 Enzymatic synthesis, 186
11.3 Functional properties of fructan-type oligosaccharides, 193
11.4 Conclusions, 196
Acknowledgments, 196
References, 196
12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides, 200
Francisco J. Plou, Lucia Fernandez-Arrojo, Paloma Santos-Moriano, and Antonio O. Ballesteros
12.1 Enzyme immobilization, 200
12.2 Immobilized biocatalysts for the production of fructooligosaccharides, 202
12.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase, 204
12.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases, 207
12.5 Conclusions and future trends, 212
Acknowledgments, 212
References, 213
Part I.III Assessment of Bioactivity
13 In Vitro Assessment of the Bioactivity of Food Oligosaccharides, 219
Koen Venema
13.1 Introduction, 219
13.2 Gut microbiota, 220
13.3 Interaction with the host, 221
13.4 In vitro fermentation models of the gut to study bioactivity of oligosaccharides, 221
13.5 Applications of in vitro fermentation models to study the effect of oligosaccharides on the gut microbiome, 226
13.6 Mechanistic studies using 13C-labeled oligosaccharides and fibers, 227
13.7 In vitro cell culture systems, 230
13.8 Conclusions, 231
13.9 Future perspectives, 231
Acknowledgments, 233
References, 233
14 In Vivo Assessment of the Bioactivity of Food Oligosaccharides, 238
Alfonso Clemente
14.1 The prebiotic concept, 238
14.2 In vivo assessment of dietary oligosaccharides as prebiotics, 240
14.3 Concluding remarks, 249
Acknowledgments, 249
References, 249
Part II Analysis
15 Fractionation of Food Bioactive Oligosaccharides, 257
F. Javier Moreno, Cipriano Carrero-Carralero, Oswaldo Hernandez-Hern´andez, and M. Luz Sanz
15.1 Introduction, 257
15.2 Membrane techniques, 258
15.3 Chromatographic techniques, 267
15.4 Fractionation techniques using solvents, 272
15.5 Microbiological and enzymatic treatments, 275
15.6 Conclusions, 276
Acknowledgments, 277
References, 277
16 Classical Methods for Food Carbohydrate Analysis, 284
Qingbin Guo, Steve W. Cui, and Ji Kang
16.1 Introduction, 284
16.2 Sample preparation and purification, 284
16.3 Classical methods for total sugar analysis, 285
16.4 Classical methods for monosaccharide determination, 289
16.5 Classical methods for structure characterization of polysaccharides, 291
16.6 Some physical methods for carbohydrate analysis, 294
16.7 Classical methods for dietary fiber analysis, 294
16.8 Conclusions, 296
References, 297
17 Infrared Spectroscopic Analysis of Food Carbohydrates, 300
Mikihito Kanou, Atsushi Hashimoto, and Takaharu Kameoka
17.1 Introduction, 300
17.2 Monosaccharides, 301
17.3 Oligosaccharides, 309
17.4 Applications, 312
17.5 Concluding remarks, 317
References, 318
18 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides, 320
Arnold Maliniak and Goran Widmalm
18.1 Introduction, 320
18.2 Nuclear magnetic resonance spectroscopy, 323
18.3 Molecular dynamics computer simulations, 335
18.4 Three-dimensional structures of human milk oligosaccharides, 336
18.5 Concluding remarks, 341
Acknowledgments, 341
References, 341
19 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography, 350
Katarýna Reiffova
19.1 Introduction, 350
19.2 Thin-layer chromatography, 351
19.3 Thin-layer chromatography analysis of food bioactive oligosaccharides, 353
19.4 Conclusions, 366
References, 366
20 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides, 370
Ana Cristina Soria, Sonia Rodrýguez-Sanchez, Jesus Sanz, and Isabel Martýnez-Castro
20.1 Introduction, 370
20.2 Sample preparation, 371
20.3 Instrumentation, 382
20.4 Advanced analysis by comprehensive two-dimensional gas chromatography (GC×GC), 392
20.5 Conclusions, 392
Acknowledgments, 394
References, 394
21 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography, 399
Jonathan A. Lane and Rita M. Hickey
21.1 Introduction, 399
21.2 Derivatization of oligosaccharides, 400
21.3 High-performance liquid chromatography analysis of bioactive food sourced oligosaccharides, 402
21.4 Application of high-performance liquid chromatography for the separation of bioactive food sourced oligosaccharides, 407
21.5 Novel analytical methods, 412
21.6 Conclusion, 414
Acknowledgments, 415
References, 415
22 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides, 421
Yu-ki Matsuno, Kazuaki Kakehi, and Akihiko Kameyama
22.1 Introduction, 421
22.2 Capillary electrophoresis analysis of functional oligosaccharides, 423
22.3 Capillary electrophoresis analysis of glycosaminoglycan-derived oligosaccharides, 428
22.4 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins, 431
22.5 Conclusions, 434
References, 435
23 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides, 439
Oswaldo Hernandez-Hernandez and Peter Roepstorff
23.1 Introduction, 439
23.2 Instrumentation for mass spectrometric analysis of oligosaccharides, 439
23.3 Fragmentation techniques, processes and nomenclature, 442
23.4 Applications to analysis of food bioactive oligosaccharides, 445
23.5 Strategies, challenges, and conclusion, 450
References, 450
Part III Prebiotics in Food Formulation
24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides, 457
Matthias Moser and Rudy Wouters
24.1 Introduction, 457
24.2 Nutritional aspects of chicory inulin and oligofructose, 457
24.3 Technical properties of chicory inulin and oligofructose, 458
24.4 Technical functionality in food applications, 461
24.5 Conclusions, 468
References, 468
25 Industrial Applications of Galactooligosaccharides, 470
Ellen van Leusen, Erik Torringa, Paul Groenink, Pieter Kortleve, Renske Geene, Margriet Schoterman, and Bert Klarenbeek
25.1 Introduction, 470
25.2 Global market development for galactooligosaccharides, 470
25.3 Nutritional benefits of galactooligosaccharides for infants and young children, 473
25.4 Legislative aspects and safety of galactooligosaccharides, 477
25.5 Galactooligosaccharide products, 479
25.6 Applications of galactooligosaccharides, 483
25.7 Stability of galactooligosaccharides, 485
25.8 Concluding remarks and future developments, 487
References, 487
26 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients, 492
Pascal Ronfard
26.1 Developing new foods: the health dimension, 492
26.2 A global approach to successful food conception, applied to the case of digestive health, 493
26.3 The ingredients and the formulation: practical aspects of the incorporation of nondigestible oligosaccharides, 503
26.4 Elaborating new food products with nondigestible oligosaccharides, 507
26.5 What are the key success factors? Synthesis and comments from an expert chef, 518
26.6 Conclusion, 520
References, 520
Epilogue: Concluding Thoughts on Food Bioactive Oligosaccharides, 523
Index, 527
| Reihe/Serie | Institute of Food Technologists Series |
|---|---|
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 198 x 254 mm |
| Gewicht | 1261 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-118-42649-5 / 1118426495 |
| ISBN-13 | 978-1-118-42649-4 / 9781118426494 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
