Food Oligosaccharides: Production, Analysis and Bioactivity

Production, Analysis and Bioactivity 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 Bioactivity is 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 María Luz Sanz, Institute of General Organic Chemistry, IQOG (CSIC), Madrid, Spain Also available from Wiley Blackwell Functional Foods and Dietary Supplements: Processing Effects and Health Benefits Edited by Athapol Noomhorm, Imran Ahmad and Anil K. Anal ISBN: 978-1-118-22787-9 Functional Food Product Development Edited by Jim Smith and Edward Charter ISBN: 978-1-4051-7876-1 Bioactive Compounds from Marine Foods: Plant and Animal Sources Edited by Blanca Hernández-Ledesma, Miguel Herrero ISBN: 978-1-118-41284-8 www.wiley.com/go/food Moreno and Sanz About the editors Dr F. Javier Moreno, Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain Food Oligosaccharides Production, Analysis and Bioactivity Food Oligosaccharides HO HO Food Oligosaccharides Production, Analysis and Bioactivity H H F. Javier Moreno and María Luz Sanz editors HOH 2C OH O H OH H O H H O HO H H OH OH H H Food Oligosaccharides The IFT Press series reflects the mission of the Institute of Food Technologists – to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley Blackwell, IFT Press books serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 18 000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy. IFT Press Advisory Group Nicolas Bordenave YiFang Chu J. Peter Clark Christopher J. Doona Jung Hoon Han Florence Feeherry Chris Findlay David McDade Thomas J. Montville Karen Nachay Martin Okos David S. Reid Sam Saguy Fereidoon Shahidi Cindy Stewart Herbert Stone Kenneth R. Swartzel Bob Swientek Hilary Thesmar Yael Vodovotz Ron Wrolstad Food Oligosaccharides Production, Analysis and Bioactivity Edited by Dr. F. Javier Moreno Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain Dr. Mar´ıa Luz Sanz Institute of General Organic Chemistry, IQOG (CSIC), Madrid, Spain This edition first published 2014 © 2014 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. 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It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought. 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 Set in 9.25/12pt Minion by Aptara Inc., New Delhi, India 2014 Titles in the IFT Press series r Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul) r Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin) r Bioactive Compounds from Marine Foods: Plant and Animal Sources (Blanca Hern´ andez-Ledesma and Miguel Herrero) r Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li-Chan, and Bo Jiang) r Biofilms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle) r Calorimetry in Food Processing: Analysis and Design of Food Systems (G¨ on¨ul Kaletunc¸) r Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu) r Food Carbohydrate Chemistry (Ronald E. Wrolstad) r Food Ingredients for the Global Market (Yao-Wen Huang and Claire L. Kruger) r Food Irradiation Research and Technology, Second Edition (Christoper H. Sommers and Xuetong Fan) r Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni) r Food Texture Design and Optimization (Yadunandan Dar and Joseph Light) r High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry) r Hydrocolloids in Food Processing (Thomas R. Laaman) r Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan) r Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg) r Mathematical and Statistical Methods in Food Science and Technology (Daniel Granato and Gast´ on Ares) r Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani) r Microbiology and Technology of Fermented Foods (Robert W. Hutkins) r Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg) r Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-Franc¸ois Meullenet, Rui Xiong, and Christopher J. Findlay) r Nanoscience and Nanotechnology in Food Systems (Hongda Chen) r Natural Food Flavors and Colorants (Mathew Attokaran) r Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh) r Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis) r Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-C´ anovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan) r Nutraceuticals, Glycemic Health and Type Diabetes (Vijai K. Pasupuleti and James W. Anderson) r Organic Meat Production and Processing (Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O′ Bryan) r Packaging for Nonthermal Processing of Food (Jung H. Han) r Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace (J. Peter Clark and Christopher Ritson) r Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor) r Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez and Afaf Kamal-Eldin) r Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett) r Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler) r Resistant Starch: Sources, Applications and Health Benefits (Yong-Cheng Shi and Clodualdo Maningat) r Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion) r Sustainability in the Food Industry (Cheryl J. Baldwin) r Thermal Processing of Foods: Control and Automation (K.P. Sandeep) r Trait-Modified Oils in Foods (Frank T. Orthoefer and Gary R. List) r Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa-C´ anovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza) r Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth) Contents Contributors, xiv Preface, xix Part I Part I.I Production and Bioactivity of Oligosaccharides Naturally Occurring Oligosaccharides Bioactivity of Human Milk Oligosaccharides, Clemens Kunz, Sabine Kuntz, and Silvia Rudloff 1.1 1.2 1.3 1.4 1.5 1.6 Introduction, Structural uniqueness of human milk oligosaccharides, Human milk oligosaccharides and their functions in the gastrointestinal tract, Human milk oligosaccharides and systemic effects, 15 Human milk oligosaccharides and studies in animals and humans, 15 Conclusion and perspective, 16 Acknowledgment, 17 References, 17 Production and Bioactivity of Bovine Milk Oligosaccharides, 21 David C. Dallas, Mickael Meyrand, and Daniela Barile 2.1 2.2 2.3 2.4 2.5 2.6 2.7 Introduction, 21 Bovine milk oligosaccharides’ composition, 22 Bovine milk oligosaccharides’ concentration, 27 Resistance to digestion, 27 Oligosaccharides’ biological activities, 28 Isolation approaches, 30 Conclusion, 31 Acknowledgments, 31 References, 31 Production and Bioactivity of Oligosaccharides in Plant Foods, 35 Cristina Mart´ınez-Villaluenga and Juana Fr´ıas 3.1 3.2 3.3 3.4 3.5 Introduction, 35 Chemical structure and natural occurrence of oligosaccharides in plant foods, 35 Production of naturally occurring plant oligosaccharides, 40 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action, 43 Conclusions and future perspectives, 48 References, 48 viii Contents Production and Bioactivity of Oligosaccharides from Chicory Roots, 55 Matthias Moser, Arnaud Agemans, and Wim Caers 4.1 4.2 4.3 4.4 Production of oligosaccharides from chicory roots, 55 Bioactivity of oligosaccharides from chicory roots, 60 Future trends, 68 Conclusions, 69 References, 69 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 5.2 5.3 Production of pectic oligosaccharides, 76 Bioactivity of pectic oligosaccharides, 79 Conclusions, 83 References, 83 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88 ´ Beatriz Gullon, ´ Mar´ıa Jesus ´ Gonzalez-Mu ´ ˜ Patricia Gullon, noz, Jose´ Luis Alonso, and Juan Carlos Parajo´ 6.1 6.2 6.3 6.4 Hemicelluloses: general aspects, 88 Manufacture of oligosaccharides from hemicellulosic polymers, 89 Properties of hemicellulose-derived oligosaccharides, 93 Conclusion, 99 References, 99 Starch Hydrolysis Products with Physiological Activity in Humans, 107 ´ Juscelino Tovar and Ana Rascon 7.1 7.2 7.3 7.4 Introduction, 107 Starch degradation may yield minor saccharides with physiological activity, 107 Physiological activity of starch hydrolysis products, 112 Concluding remarks, 115 References, 115 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118 Patricia Ruas-Madiedo 8.1 8.2 8.3 8.4 8.5 Part I.II Bacterial exopolysaccharides, 118 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium, 120 Production and purification of exopolysaccharides, 121 Bioactivity of exopolysaccharides from probiotics, 124 Concluding remark and future trends, 128 Acknowledgments, 128 References, 128 Non-Naturally Occurring Oligosaccharides Production and Bioactivity of Oligosaccharides Derived from Lactose, 137 Mar Villamiel, Antonia Montilla, Agust´ın Olano, and Nieves Corzo 9.1 Introduction, 137 Index Acceptor reaction, 169–174 Acetate, 61, 63, 78-80, 95, 96, 114, 118, 194, 219, 227, 228, 230, 402 Acetic acid, 45, 62, 358, 362, 400, 407 Acid hydrolysis, 41, 42, 60, 78, 93, 242, 264, 289, 291-292, 378, 380 Activated charcoal, 42, 43, 157, 267, 271, 274 Adjusted retention time, 387, 388 Affinity electrophoresis, 422, 426 Agave, 37, 38, 40, 41, 47, 48, 59, 192–193, 359 Allergy, 231, 476 Alternans, 168 Amylopectin, 107, 108, 174, 224, 312, 314, 358, 402 Amylose, 107, 112, 113, 312, 314, 378 Analyzer, 365, 389, 439–441, 447 Animal models, 62, 222, 240, 524 Anion exchange chromatography, 78, 92, 269, 291, 400 Anti-adhesion, 12–14, 82–83 Antibody pharmaceuticals, 432–433 Anti-cancer, 80–81 Anti-infective, Anti-inflammatory, 5, 6, 29, 46, 80, 113, 320, 399 Antiviral, 29 Bacteroidetes, 79, 125, 220, 221 Benefits, 30, 35, 62, 68, 81, 93, 97, 98, 113, 119, 128, 144, 146, 147, 151, 174, 175, 193, 196, 238, 239, 249, 350, 352, 457-468, 470, 473–474, 483–485, 492, 493, 496-500, 503-505, 507, 509, 511-514, 517-519, 525 Bifidobacteria, 9, 10, 12, 16, 17, 21, 22, 28, 44, 45, 48, 60, 63-65, 69, 79, 80, 94-97, 114, 115, 119, 121–126, 144, 146-148, 153, 154, 174, 175, 194, 196, 219, 221, 227, 243, 245-248, 320, 411, 458, 473–475, 477, 502, 508, 509 Bifidobacterium infantis, 10-12, 17, 21, 28, 44, 120, 175, 358 Bifidogenic effect, 16, 44, 79, 115, 126, 146, 219, 222, 245, 247, 248, 475, 500 Bifidus factor, 144, 320, 508 Bifurcose, 37, 38, 192, 350 Bioactivity, 1-17, 21-31, 35–48, 55-69, 76-83, 88-99, 118–128, 137-157, 168-178, 184-196, 219-233, 238-249, 262, 264, 407, 410, 439, 458, 498, 499, 507, 523 Bioreactors, 138, 206, 207, 209, 210, 265 Blood cholesterol, 97, 98, 114, 295 Body weight management, 65–66, 458 Bovine milk oligosaccharides, 21–31, 271, 407-410 Brain development, 29, 399 Butyrate, 44-46, 48, 63, 64, 69, 79, 80, 82, 95, 114, 139, 194, 219, 221, 227, 228, 230, 239, 243, 245 Butyric acid, 62, 95, 96, 126, 350 Calcium absorption, 66-68, 146, 195, 458, 474, 476–477, 494, 502 Caloric value, 139, 151, 154, 156, 461, 465, 479, 483 Capillary electrochromatography, 422 Capillary electrophoresis (CE), 109, 370, 399, 401, 421–434, 439 Carbohydrate analysis, 284–297, 372, 389, 401, 402, 439, 442 Cecum, 45, 94, 195, 243, 245, 248 Cell culture model, 220 Cell membrane, 22, 28, 119, 121 Chemical isomerization, 138, 139, 142, 151 Chicory, 35, 37, 44, 48, 55-69, 191, 192, 248, 264, 266, 500, 523, 457–460 (13 C)-labeled oligosaccharides, 227, 334 Claims, 144, 478–479, 487, 492, 495, 497, 499-503, 519, 524, 525 Classical method, 284–297 Colon, 13, 27, 28, 45, 48, 60, 63, 64, 66-69, 80, 81, 95, 98, 113, 114, 139, 144-147, 152, 174-176, 193, 194, 219, 220, 222-224, 226-228, 238, 240, 241, 243–245, 248, 350, 355, 358, 410, 457, 458, 474, 477, 483, 502, 508 Colorimetric method, 287 Colostrum, 23, 27, 146, 239, 406, 409, 412, 426-428 Comprehensive two-dimensional gaschromatography (GC×GC), 370, 392 Cyclodextrins, 108–110, 113, 271 Depolymerization, 40–42, 77, 78, 90, 91, 97, 184, 269 Derivatization, 285, 291, 360, 364, 370, 372–374, 378, 380, 382, 400–403, 407, 411, 421, 423, 425, 429, 431, 433, 440, 446, 447, 449 Detection (visualization), 7, 30, 57, 149, 227, 267, 269, 271, 285, 291, 352, 353, 358-366, 370, 382, 387, 389, 392, 400-403, 405-409, 412, 421, 423-425, 431, 432, 440, 450, 480, 486 Dextran, 122, 155, 168-171, 173, 174, 177, 267, 269, 292, 364, 409, 424 Diafiltration, 43, 92, 156, 157, 264-267, 373 Dietary fiber, 58, 62, 65, 68, 69, 80, 110, 113, 193, 194, 230, 284, 294-297, 457, 458, 479, 498, 499, 503, 514 Digestibility, 112, 115, 154, 175, 240, 242, 244, 245, 350 Digestion, 23, 27, 98, 112, 126, 154, 194, 220, 240–242, 244, 248, 295, 322, 350, 407-410, 412, 429, 448, 483, 487 Digestive health, 492–503, 507, 509, 513, 519 Electron impact (EI), 381, 389, 440–442, 445 Endo-fructan hydrolases, 187 Enzymatic hydrolysis, 41, 60, 81, 91–93, 96, 97, 108, 137, 142, 145, 147-149, 152, 171, 173, 174, 186, 202, 265, 266, 380, 382, 457, 485 Enzymatic isomerization, 142 Enzymatic method, 41, 92-94, 112, 142, 155, 284, 289–291, 296, 378 Enzyme immobilization, 147, 173, 200–202, 204, 206, 212 Epilactose, 139, 141, 142, 145 Epithelial cells, 6, 12, 13-16, 21, 46, 63, 80, 82, 83, 112, 127, 194, 219, 221, 230, 240, 475 Epoxy carriers, 204, 205, 207 Food Oligosaccharides: Production, Analysis and Bioactivity, First Edition. Edited by Dr. F. Javier Moreno and Dr. Mar´ıa Luz Sanz. © 2014 John Wiley & Sons, Ltd. Published 2014 by John Wiley & Sons, Ltd. 527 528 Index Electrospray ionization (ESI), 363, 364, 407, 424, 440, 441, 443, 445, 447–450 Exo-fructan hydrolases, 186, 187 Exopolysaccharide, 118–128 Extraction, 27, 30, 35, 40–41, 58-60, 77–78, 91-93, 123, 124, 156, 228-230, 266, 272-275, 285, 334, 353-355, 371–372, 399, 406, 407, 429, 450, 486, 500, 523 Fat replacer, 460, 465, 467 Fiber, 57, 68, 114, 176, 295, 457, 460-465, 467, 468, 483, 484, 498–500, 502–504, 509–512, 514 Firmicutes, 79, 125, 220, 221 Flexibility, 337, 338, 340, 341 Fluorescence detector, 406, 408 Formate, 95, 118, 228, 406 Fourier transform infrared, 300 Fractionation, 30, 91, 156, 157, 257–277, 371, 372, 384, 411 Fructan:fructan 1-fructosyltransferase (1-FFT), 36, 55, 56, 191 Fructan:fructan 6G- fructosyltransferase (6G-FT or 6G-FFT), 37, 191 Fructan-type oligosaccharides (FTO), 35–38, 184-196 Fructofuranosylnystose, 38 Fructooligosaccharides (FOS), 22, 35, 57, 126, 146, 176, 200–212, 227, 231, 239, 262, 350, 358, 411 Fructosylnystose, 36, 202, 207, 209, 210, 350 Fructosyltransferases, 55, 57, 186-190, 204–210 FT-IR/ATR, 300, 301, 304, 310, 311, 313 Fucose, 21, 121, 363, 425, 432, 447, 474 Functional foods, 22, 69, 90, 98, 128, 144, 193, 411, 496 Galactofructose, 492, 498–500, 502–516, 520 Galactooligosaccharides (GOS), 22, 126, 137, 146–154, 175, 194, 222, 239–241, 244, 246, 257, 350, 371, 381, 411, 423, 445, 446, 470–487, 508 ß-Galactosidases, 12, 95, 139, 141-143, 147-150, 155, 262, 263, 275, 479, 481 1-Galactosyl lactulose, 149, 150 6′ -Galactosyl lactulose, 149, 150–153 Gas chromatography, 285, 291, 364, 365, 370, 389, 392, 439, 440 Gastrointestinal tract, 8-9, 12-15, 21, 45, 62, 65, 112, 113, 126, 144, 146, 195, 220, 227, 239-242, 244, 409, 476, 483, 498 Gel entrapment, 209 Gel formation, 459–460 Gentiooligosaccharides, 111, 115, 177 GH32, 186–189 GH68, 120, 186–189 GIT, 12, 220–222, 224 Glucans, 89, 93, 98, 107, 110, 112, 113, 120, 168-171, 176, 177, 219, 230, 274 Glucansucrase, 168–178 Glucooligosaccharides (GlcOS), 22, 80, 126, 137, 142, 145-154, 157, 168–178, 194, 222, 226-228, 230, 239, 241, 243-248, 257, 262-268, 270-273, 276, 350, 351, 392, 411, 423, 470-487, 498 505-508 Glucose homeostasis, 47, 113 Glucoside, 168–178 Glycemic index, 138, 151, 483 Glycosaminoglycans, 428–429 Glycoside-hydrolase enzymes, 147, 148, 186 Glycosyltransferases, 16, 21, 121, 168, 190, 321 Graphitized carbon, 30, 372, 399, 271, 400, 406–407, 410, 411 GOS. See Galactooligosaccharides Gut health, 62–64, 68, 457 Gut microbiota, 5, 9-12, 43–45, 47, 96, 97, 113, 146, 154, 194, 219–222, 224, 228–230, 238, 240, 245-248, 473-477. See also Microbiota Gut transit time, 114, 507 Health ingredient, 492–520 Hemicelluloses, 88–99, 275, 295 Heparin, 80, 428, 430 Heteropolysaccharides, 120, 168 High performance liquid chromatography (HPLC), 300, 352, 353, 370, 399–414, 424, 439 High-performance thin-layer chromatography (HPTLC), 351, 357–359 High pH anion exchange chromatography (HPAEC), 402–403, 412, 480, 485 HMO. See Human milk oligosaccharides Homogenization, 371, 460, 465, 467, 516 Homopolysaccharides, 120, 122, 168 Human milk oligosaccharides (HMO), 5–17, 21, 23, 28, 154, 219, 239, 320-341, 399, 400, 445, 473, 477, 508 Hyaluronan, 360, 364, 428, 429 Hydrolysis, 41, 42, 44, 56, 60, 62, 78, 81, 89, 91-93, 96-99, 107-115, 137, 138, 142, 145-153, 155, 169, 171, 173, 174, 186, 190, 194, 202, 210, 211, 240, 242, 248, 264-267, 272, 285, 289, 291-292, 300, 350, 358, 359, 362, 364, 365, 378–382, 446, 448, 449, 457, 460, 479, 485 Hydrophilic interaction liquid chromatography (HILIC), 272, 372, 404–409, 411, 412 Hydrothermal processing, 90–92, 266, 267, 274 Ileum, 62, 66, 195, 239, 241, 242, 355, 358 Immune cells, 12, 29, 45, 46, 219, 221, 231 Immune response, 80, 97, 124–125, 219, 495 Immune system, 9, 12, 14, 29, 45–46, 64, 82, 95, 96, 124-125, 195, 219, 220, 222, 230, 238, 320, 350, 473, 476 Immunomodulation, 29, 80, 151, 152, 447, 476 Indigestible dextrins, 114 Infant formula, 16, 65, 144, 154, 156, 230, 351, 411, 458, 470, 472, 474–479, 483, 484 Infant nutrition, 473, 478, 483–484, 507-509 Inflammatory bowel diseases, 80, 95, 146, 152, 220, 239, 240, 243 Inhibit adhesion, 28 Intestinal microbiota, 12, 16, 44, 94, 97, 125–127, 146, 176, 193, 228, 239, 242-245, 247, 248, 474, 476. See also Microbiota Inulin, 42-44, 55–69, 82, 97, 186, 189, 191-196, 202, 205, 219, 222, 226-228, 230, 239, 241, 242, 244-246, 248, 276, 350, 358, 360, 362, 402, 411, 457–468, 475, 478, 498, 500, 502, 505-508 Inulin-type fructans, 40, 57–58, 60, 63–69, 194, 195, 245, 457, 458 Inulin-type oligosaccharides, 36, 62, 196, 411, 457-468 Inulooligosaccharides (IOS), 37 Inulotriose, 37, 41 In vitro fermentation model, 221–222, 226–227 Ion exchange chromatography, 269–270, 276, 277, 373, 486 Ionic liquids, 155, 272–273 Ionization, 363, 389, 400, 402, 404, 406, 432, 439–441, 446, 447, 450 Isomaltooligosaccharides (IMO), 111, 115, 169, 177, 239, 248, 261, 264 IT, 389, 390, 448 J coupling, 326, 338, 340 Jejunum, 175, 239, 355, 358 1-Kestose, 36–38, 41, 42, 55, 186, 202, 206, 207, 209-212, 350, 359, 362 6-Kestose, 36–38, 41, 186, 210-212, 350, 362 1-Kestotriose, 36, 38 6-Kestotriose, 36 Kovats index, 387–388 Lactate, 46, 63, 66, 79-81, 94, 95, 228, 243 Lactobacilli, 44, 45, 64, 79, 80, 94-96, 98, 114, 126, 119, 126, 144, 153, 154, 219, 227, 245, 247, 248, 320, 411, 458, 473–475 Lactobacillus, 45, 62, 79, 80, 82, 84, 94, 95, 96, 114, 119-122, 124, 126, 127, 153, 155, 168–170, 174–176, 194, 238, 446, 517 Lactose derivatives, 137–157 Lactosucrose, 137, 145–146, 155 Index 529 Lactulose, 82, 126, 137, 139–145, 149, 151–156, 194, 227, 242, 244, 247, 259, 265, 272-274, 360, 371, 372, 392, 445, 475, 492, 498, 500, 502, 505, 507 Lc-FOS (long chain FOS), 474-477 Lectin, 272, 363, 399, 412, 422, 427, 431, 433 Legislation, 478–479, 500 Leuconostoc, 155, 168–171 Levansucrase, 145, 189, 210–212, 359, 362, 363 Lewis blood group, 5–7, 8, 16 Linear retention index, 388, 390 Lipid metabolism, 47, 95, 98, 195 MALDI, 363-365, 440, 441, 446–449 Maltodextrins, 108, 112–113, 353, 362 Maltooligosaccharide, 91-92, 96-97, 111, 311-313, 316, 358, 359, 361, 378, 385 Manufacture, 89–93, 258, 266, 403, 407, 410, 499, 501 Mass spectrometry, 7, 22, 30, 211, 271, 322, 363, 364, 370, 383, 387, 389, 392, 400, 403, 439, 441–443, 445, 450 Medical nutrition, 483, 484 Membrane techniques, 258–262 Methylation, 78, 231, 272, 292-293, 373, 374, 378, 380–381 Micellar electrokinetic chromatography, 422, 429 Microarrays, 412 Microbial fructosyltransferases, 189 Microbiological treatments, 275–276 Microbiota, 6, 9, 12, 14, 21, 27, 28, 43-47, 63-65, 98, 125-127, 139, 149, 195, 219–222, 224, 226, 228, 230, 238–240, 242–248, 473, 475, 495, 496, 505, 508 Microchip electrophoresis, 422, 431 Microfiltration, 92, 258 Microwave assisted extraction, 41, 78, 274–275, 371 Mid infrared spectroscopy (MIR), 300-303, 306-310, 312-317 Milk oligosaccharides, 5-17, 21-30, 154, 219, 239, 271, 320-341, 399, 400, 407-410, 426–428, 443, 445, 446, 473, 477, 508 Mineral absorption, 46, 67, 96, 97, 145, 194, 195, 240 Mineral bioavailability, 66–68 MIR. See Mid infrared spectroscopy Molecular dynamics, 323, 330, 335–336 Mucin, 434 Mutans, 168 Nanofiltration, 42, 91, 92, 139, 156, 157, 258, 264–266, 275, 372, 373 Neokestose, 37, 38, 41, 186, 210-212, 350 Nigerooligosaccharide, 111, 169 NOE, 323, 338 Non digestible oligosaccharides, 35, 94, 126, 144, 176, 239, 242, 320, 407, 411, 474, 475, 477, 498–499, 503–507, 510, 518, 519 Normal phase (NP) TLC, 355, 364 Nuclear magnetic resonance, 121, 320–341, 399, 480 Nuclear spin-relaxation, 323–325, 336 Nystose, 36, 38, 41, 42, 192, 196, 202, 206, 207, 209, 211, 212, 350, 362 Obesity, 64, 65, 68, 79, 113, 139, 177, 193, 194, 219–221, 228–230, 240, 458, 494 Oligofructose, 36, 44, 46–48, 58, 60, 62–67, 82, 194, 195, 202, 239, 241, 242, 246, 248, 457–464, 466–468 Operational stability, 206, 209–211 Orbitrap, 441, 442, 445 Ordering tensor, 331 Oxidative stress, 48 Partial least-squares, 300 Pathogen adhesion, 6, 28, 29, 82, 83 Pathogenic bacteria, 14, 22, 28, 44, 45, 79, 194, 243, 320, 350, 476, 486 Pectic oligosaccharides, 76–83, 261, 264, 268, 448 Pectin, 76–82, 88, 224, 332, 269, 285-289, 295, 411, 448, 484 Plant fructosyltransferases, 186–189 Prebiotic, 22, 35, 43-46, 48, 64-66, 68, 79-82, 90, 93, 94, 96-98, 114, 115, 126, 144-149, 151, 153-156, 169, 174-177, 194-196, 210, 219, 227, 238-248, 267, 272, 273, 320, 371, 379, 405, 411, 445, 458, 476, 499, 502, 503, 508–511, 513, 517 Pressurized liquid extraction, 273–274, 371 Probiotic, 43, 64, 96, 97, 118-128, 124, 127, 149, 168, 177, 193, 221, 227, 248, 320, 476, 497, 500, 502, 503, 517 Propionate, 44, 45, 63, 79, 80, 95, 96, 114, 176, 195, 219, 227, 228, 230, 243 Propionic acid, 45, 62, 243 Pulse amperometric detector, 400, 403 Pulse-chase technique, 169 Pyrodextrins, 108, 110–111, 114, 411 Pyrolysis, 382 QqQ, 441, 442 Q-TOF, 441, 442, 447, 449 Raffinose family oligosaccharides, 35, 36, 38, 39, 41, 44 RDC, 329, 330, 333, 334, 337, 338, 340 Reducing sugar, 108, 285, 287-289, 373, 377 Refractive index detector, 400 Reporter cell, 231 Resolution, 79, 267, 269, 291, 334, 360, 362, 370, 373, 374, 384–386, 389, 392, 401-405, 412, 422-425, 429, 431-433, 441 Retention time, 61, 224, 226, 272, 387–390, 392, 403, 406, 409, 410 Reuterans, 168 Reversed phase chromatography, 400, 403–404 Sample preparation, 284-285, 289, 353–355, 371–382, 446, 450 SCFA. See Short-chain fatty acids Size exclusion chromatography (SEC), 92, 267-269, 480 Secretor status, 5–7, 16 Selective fermentation, 60, 62, 156, 240 Selective solvent solubility, 272 Short-chain fatty acids (SCFA), 44-48, 62-64, 66, 69, 79, 80, 94-98, 126, 139, 144-146, 153, 194, 195, 219, 220, 227-230, 243-245, 350, 475, 483, 484 Sialic acid, 15, 16, 21–23, 156, 228, 449, 474 Simulated moving bed chromatography, 270–271 Stable isotope probing (SIP), 227, 228 Solubility, 42, 60, 66, 108, 109, 112, 142, 154, 177, 195, 272, 273, 275, 354, 371, 403, 458–460, 465, 477, 504-506, 510 Soluble dietary fiber, 68, 80, 110, 113, 296, 498 Soy oligosaccharides, 239 Stability, 470, 481, 482, 484, 485–487 Stable isotope probing, 227 Stachyose, 36, 38, 39, 40, 42, 43, 270, 358 Starch, 60, 88, 93, 97, 98, 107–115, 169, 173, 174, 184, 224, 227, 228, 230, 239, 272, 275, 284, 285, 289, 295, 300, 312, 371, 463, 465 Static batch fermentations, 222 Stationary phase, 268, 270, 291, 352, 382, 385-388, 403–407, 411, 412 Streptococcus, 148, 153, 155, 168–170, 475, 517 Sucrose, 35-38, 42, 55-57, 59, 120, 121, 139, 145, 155, 168–177, 184, 186, 188-192, 194, 202-204, 206-212, 248, 264-266, 270-272, 290, 291, 294, 309, 310, 313-315, 350, 351, 354, 358, 361, 362, 366, 373, 424, 458, 459, 504, 509 Sucrose:fructan 6-fructosyltransferase (6-SFT), 36 Sucrose:sucrose 1-fructosyl transferase (1-SST), 36 Sugar reduction, 460–463, 467, 507 Supercritical fluids, 40, 156, 273 Sweeteners, 108, 169, 412, 460, 461, 498 Synbiotic, 96, 126, 227, 476, 503, 517 530 Index Tagatose, 137–139, 151, 272, 273 Tandem mass spectrometry, 389, 441, 445, 449 Texturizer, 60, 465 Texturizing properties, 460, 499 Thin-layer chromatography (TLC), 350–366 TLC-FID, 364–366 TLC-MS, 363–364 Time-of-flight (TOF), 363, 389, 441–443, 446 Total sugar analysis, 285–286 Toxins, 82, 126, 127, 156, 363, 475–476 Transfructosylation, 36, 145, 146, 186, 188-190, 202, 206, 207, 211 Transgalactosylation, 139, 141, 142–151, 154, 480 Transglycosylation, 142, 143, 145, 156, 171, 206 Trehalose, 111, 270, 275, 301, 309, 310, 361-363, 424 Trimethylsilyl, 374, 377, 382, 390 Ultrafiltration, 42, 92, 137, 156, 157, 258, 262–264, 372 Verbascose, 36, 38, 39, 40, 43 Weissella, 169, 170 Xylooligosaccharides, 90–91, 94–96, 194, 239, 257, 262, 264, 268, 269, 359, 362, 371, 372, 411, 423 Zymomonas mobilis, 210–212 Table 1.3 HMO – structural elements and Lewis blood group and secretor-specific components. Compound Abbreviation Name Epitopes Characteristics Secretor epitope α 2′ -Fuc-Lac 2′ -Fucosyllactose Secretor α β LNFP I Lacto-N fucopentaose I Secretor α β β β Lewis a epitope α β LNFP II Lacto-N-fucopentaose II Lewis (a+b-) α β β β Lewis b epitope α α β LNDFH I Lacto-N-difucohexaose I Lewis (a-b+) α α β β β Notes: Glycan structures are depicted according to the recommendations of the Consortium of Functional Glycomics using the GlycoWorkbench software tool (Ceroni et al. 2008); galactose; glucose; N-acetylglucosamine; fucose. Food Oligosaccharides: Production, Analysis and Bioactivity, First Edition. Edited by Dr. F. Javier Moreno and Dr. Mar´ıa Luz Sanz. © 2014 John Wiley & Sons, Ltd. Published 2014 by John Wiley & Sons, Ltd. Intestinal lumen (a) Bacillus cereus toxins Eukaryotic receptors Bacterial toxins Zonula occludens Intestinal epithelium (b) Bacillus cereus toxins + EPS from probiotics Bacterial EPS Figure 8.5 Bioactivity of EPS synthesized by probiotics as antagonists of bacterial toxins, in accordance to the hypothesis proposed from results of Ruas-Madiedo et al. (2010): (a) Bacillus cereus releases extracellular toxins that induce cellular lysis of intestinal epithelial cells and modify the permeability of the intestinal barrier. (b) EPS purified from Lactobacillus and Bifidobacterium counteract the cytopathic effect of toxins, either by blocking the toxin receptors on the eukaryotic cell surface or by acting as toxin scavenging agents. CH2OH CH2OH OH O OH CH2OH OH O O OH OH OH OH O HO OH OH Lactose Glucose galactosyl Intermediate H2O Lactose OH CH2OH O OH CH2OH OH OH O OH CH2OH GOS Fructose OH CH2OH O OH Galactose OH CH2OH O CH2OH OH OH CH2OH OH OH CH2 O O OH OH OH CH2OH O O OH OH Lactulose OH 1-Lactulose β-galactosidase (Maxilact 5000) Retardation effect Inhibition effect Figure 9.2 Schematic transglycosylation pathway catalyzed by β-galactosidase using lactose and fructose as substrates. (Hua, Yang, Shen, Ye, Zhang & Zhao 2013. Reproduced with permission of Elsevier.) Figure 12.8 Confocal image of FITC-labeled proteins in Pectinex Ultra SP-L entrapped in DALGEEs. The images belong to a DALGEE particle in which the enzymatic solution was diluted 1/100 (v/v) prior to the gel-entrapment procedure. The images were obtained by taking different deep z-section scans with 10 μm depth increment between each picture. β-1,3,6-arabinogalactan (type 2) Figure 13.3 Structure and proposed 3D structure of different pectin oligosaccharides. (Reproduced with permission of Henk Schols.) β-1,4-arabinogalactan (type 1) arabinan 2’-FL LNT 3-FL LNF-1 LNnT LNF-2 LNF-3 LND-1 MFLND Figure 18.1 A selection of human milk oligosaccharides (HMO) by abbreviated name, and their structures in CFG-form (Consortium for Functional Glycomics). The structures were drawn by GlycanBuilder (Ceroni et al. 2007) and the hexoses are depicted as follows: d-glucose (blue circle), d-galactose (yellow circle), N-acetyl-d-glucosamine (blue square), and l-fucose (red triangle). Figure 18.17 3D model of LNF-2 in a preferred highly populated conformation, generated by CarbBuilder (Kuttel et al. 2011) and visualized by Avogadro 1.0.3, in which the lactose part at the reducing end (α-anomeric form) of the molecule is to the right. (a) (b) Rf 1000 (AU) 0.35 800 1000 (AU) 800 600 600 0.20 400 400 200 200 0.50 Start G F K AtJ AtN 0.40 0.30 0.20 0.10 F (Rf) –0.10 G K AtJ AtN Figure 19.3 (a) HPTLC silica gel plates of carbohydrates samples; (b) densitogram obtained from carbohydrates standards and fructans samples. Glucose (G), fructose (F), 1-kestose (K), agave fructans from Jalisco (AtJ), and agave fructans from Nayarit (AtN). (Espinosa-Andrews and Urias-Silvas 2012. Reproduced with permission of Elsevier.) (a) 10 mm HM-10 38 30 18 (b) (c) HM-7 EM-4 30 20 10 –2 10 –5 nLNT Fuc-nLNT/Gal-nLNT Fuc2-nLNT/Gal2-nLNT higher fucosylated/ galactosylated neoLNT/LNH/LNO/LND Figure 19.4 Orcinol-stained HPTLC chromatograms of human (HM) and elephant milk (EM) fractions. (a) HM-10; (b) HM-7; (c) EM-4. The horizontal lines at the bottom of the chromatograms indicate the approximate position at which samples were applied to the HPTLC plate. The figures next to the lanes indicate the laser positions at which the mass spectra, displayed in Figure 19.5, were acquired. All mass spectra were acquired from unstained lanes, which were developed in parallel on the same HPTLC plate. The center-to-center distance between two adjacent laser positions was ∼300 μm for the analysis of HM-10 and ∼400 μm for the experiments with the HM-7 and EM-4 samples. The assignments indicate the expected oligosaccharide species in the analyte bands for the EM-4 sample. Only fucosylated LNT but not galactosylated-LNT is expressed in human milk. Moreover, in human milk the core unit may contain both LNT and nLNT. Amounts of μg of HM-10, μg of HM-7, and ∼10 μg of total EM-4 oligosaccharides, respectively, were applied for HPTLC. (Dreisewerd, K¨olbl, Peter-Katalini´c, Berkenkamp and Pohlentz 2006. Reproduced with permission of Elsevier.) m/z 361 17 16 (c) 3 (a) 18 15 13 11 29 14 12 28 30 tR (s) 10 (b) 19 26 20 27 25 22 21 808 1008 1208 1408 m/z 361 m/z 361 (b) U7 1.52 U3 U6 1.02 1.98 934 U5 28 U2 984 1034 934 1034 1134 tR (s) m/z 307 3.66 3.66 m/z 319 U12 U9 tR (s) (c) U11 U10 0.52 U1 26 U8 U4 2.48 tR (s) 2.98 (a) 3.16 tR (s) 3.16 16 15 1168 1188 tR (s) 1208 2.66 2.66 13 1168 1188 tR (s) 1208 9000 7000 5000 3000 1000 4500 3500 2500 1500 500 1180 1186 1198 1210 1216 Time (s) 1180 1186 1198 1210 1216 (s) Figure 20.10 GC × GC contour plot (m/z 361) of manuka honey sample analyzed on column set BPX50 × EQUITY-1. Insets (a) and (b) correspond to m/z 361; inset C correspond to contour plots m/z 319. Corresponding raw data are shown below these Figures. Peak numbers correspond to: 1, cellobiose E; 2, cellobiose Z; 3, maltose E; 4, maltose Z; 5, maltulose 1; 6, maltulose 2; 7, leucrose 1; 8, leucrose 2; 9, kojibiose E; 10, kojibiose Z; 11, laminaribiose E; 12, laminaribiose Z; 13, nigerose E; 14, nigerose Z; 15, turanose 1; 16, turanose 2; 17, trehalulose 1; 18, trehalulose 2; 19, gentiobiose E; 20, gentiobiose Z; 21, isomaltose E; 22, isomaltose Z; 23, melibiose E; 24, melibiose Z; 25, sucrose; 26, α,α-trehalose; 27, α,β-trehalose; 28, inulobiose; 29, palatinose and 30, palatinose 2. U1-U12 are unknown disaccharides. (Brokl, Soria, Ruiz-Matute, Sanz and Ramos 2010. Reproduced with permission of American Chemical Society.) Unexposed exposure 10 exposures exposures 13 11 nC –1 17.6 17.1 16.7 16.2 15.7 15.3 14.8 14.3 13.9 13.4 12.9 12 12.5 11.5 11.1 10.6 10.1 9.2 9.67 8.73 7.8 8.27 7.33 6.4 6.87 5.93 5.47 4.53 3.6 4.07 3.13 2.67 –3 Time (min) Figure 21.3 HPAEC-PAD profile illustrating the sequential depletion of food sourced oligosaccharides after 1, 5, and 10 exposures to whole bacterial cells. The analyses were performed on a Dionex ICS-3000 Series system (Dionex Corporation, Sunnyvale, CA) equipped with an electrochemical detector. Carbohydrate separation was carried out by a CarboPac PA 100 (250 × mm) connected to a CarboPac PA 100 guard column (Dionex Corporation, Sunnyvale, CA). The elution was carried out with the following gradient: 100 mM NaOH (Eluent A) and 100 mM NaOH, 500 mM NaAc (Eluent B) (t = 0–3 95% eluent A; t = 3–13 88% eluent A; t = 13–30 50% eluent A; t = 30–45 equilibrated at 95% eluent A). 10000 Hardness (g) 8000 6000 4000 2000 0 Reference Time (months) Oligofructose Figure 24.4 The effect of oligofructose on the hardness of a cereal bar compared to a sugar based reference in function of shelf-life. Casein-serum protein ratio 40:60 with 12.5% in dry matter Protein Fat Lactose Minerals Vitamins GOS Composed from skimmed milk, demineralized whey, vegetable fat, minerals, vitamins and GOS Figure 25.10 Typical composition of an infant formula with GOS. surface shine 100 film 80 surface smooth Yoghurt 60 40 20 creamy taste sweet thickness Yoghurt with GOS warm mouthfeel viscosity sandiness Typical composition of fermented beverage: Component Skimmed milk WPC35 GOS syrup Lactic acid starter Percentage in dry matter 91 Figure 25.11 Sensory analysis via “spider-web” description of yoghurt with GOS syrup compared to plain yoghurt. 0.5 0.45 Absorption 445 nm 0.4 °C 45 °C 20 °C 60 °C 30 °C 0.35 0.3 0.25 0.2 0.15 0.1 0.05 0 100 200 300 Time (days) 400 500 Figure 25.13 Color development in GOS syrup (75% w/w) during storage at different temperatures. [...]... the lactating mammary gland Food Oligosaccharides: Production, Analysis and Bioactivity, First Edition Edited by Dr F Javier Moreno and Dr Mar´a Luz Sanz ı © 2014 John Wiley & Sons, Ltd Published 2014 by John Wiley & Sons, Ltd 5 6 Food Oligosaccharides Table 1.1 Milestones in milk carbohydrate and HMO research Around 1900 Observation: different fecal composition of breast-fed and bottle-fed infants... Molecular Biology, Biotechnology and Food Science and Technology There are also invaluable chapters discussing practical issues and current views from food industry professionals We expect that these contributions will offer the reader a comprehensive book that provides an updated overview on the production, analysis, formulation, and health benefits of a wide range of food oligosaccharides This book... electrophoresis analysis of glycosaminoglycan-derived oligosaccharides, 428 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins, 431 Conclusions, 434 References, 435 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides, 439 ´ ´ Oswaldo Hernandez-Hernandez and Peter Roepstorff 23.1 23.2 23.3 23.4 23.5 Part III 24 Introduction, 439 Instrumentation for mass spectrometric analysis. .. University of Agriculture and Veterinary Medicine), and Nikolaus Wellner (Institute of Food Research) Finally, we would also like to express our gratitude to the staff at Wiley-Blackwell, especially David McDade, Fiona Seymour, and Samantha Thompson F Javier Moreno And jar u Mar´a Luz Sanz Murias ı I Production and Bioactivity of Oligosaccharides I.I Naturally Occurring Oligosaccharides 1 Bioactivity of Human... techniques, processes and nomenclature, 442 Applications to analysis of food bioactive oligosaccharides, 445 Strategies, challenges, and conclusion, 450 References, 450 Prebiotics in Food Formulation Nutritional and Technological Benefits of Inulin-Type Oligosaccharides, 457 Matthias Moser and Rudy Wouters 24.1 24.2 24.3 24.4 24.5 25 Introduction, 457 Nutritional aspects of chicory inulin and oligofructose,... potential benefits for the gastrointestinal system and the immune system The core structure of the book is made up of three main sections dealing with (i) the production and bioactivity of oligosaccharides, (ii) analysis and (iii) the use of prebiotics in food formulation This book covers a broad range of oligosaccharides, from those of animal, plant and microbial origin, either naturally present or... detailed and up-to-date information on traditional and advanced analytical techniques (i.e spectrophotometric, spectroscopic, chromatographic, electrophoretic, and spectrometric methods) to analyze qualitatively and/ or quantitatively, and characterize structurally, bioactive food oligosaccharides The objectives of this book could only be met with the participation of a multidisciplinary board of experts and. .. Ibaraki, Japan Kang, Hee-Kyoung Department of Biotechnology and Bioengineering and the Research Institute for Catalysis, Chonnam National University, Gwang-ju, Korea Kang, Ji Guelph Food Research Centre, Agriculture and Agri -Food Canada, Guelph, Ontario, Canada Kanou, Mikihito Tsu, Mie, Japan Kim, Doman Department of Biotechnology and Bioengineering and the Research Institute for Catalysis, Chonnam National... deal of interest in the food industry for their potential use as functional components This is in accordance with the growing awareness of the relationship between diet and health that has led to an increasing demand for healthy food products that go beyond simply providing basic nutrition and sensorial properties In addition to the food sector, other areas, such as the cosmetic and pharmaceutical industries,... years in chromatographic and related techniques This book aims to provide a comprehensive overview of the latest information on the production, bioactivity, analysis and formulation of dietary oligosaccharides either from natural or synthetic sources The book focuses on a wide range of types of bioactive food oligosaccharides, paying special attention to prebiotic carbohydrates and their potential benefits . Bioactivity F. Javier Moreno and María Luz Sanz e d i t o r s Food Oligosaccharides The IFT Press series reflects the mission of the Institute of Food Technologists – to advance the science of food con- tributing. 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. 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. About