Food Oligosaccharides (eBook, ePUB)

Production, Analysis and Bioactivity
Redaktion: Moreno, F. Javier; Sanz, María Luz

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 552
• Erscheinungstermin: 26. März 2014
• Englisch
• ISBN-13: 9781118817346
• Artikelnr.: 40712437

Autorenporträt

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

Inhaltsangabe

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
Agust?n 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 Katar?na 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 Rodr?guez-Sanchez
Jesus Sanz
and Isabel Mart?nez-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