18
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

      review-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.

          Related collections

          Most cited references215

          • Record: found
          • Abstract: not found
          • Article: not found

          Potential of Different Enzyme Immobilization Strategies to Improve Enzyme Performance

            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            Prebiotics: why definitions matter.

            The prebiotic concept was introduced twenty years ago, and despite several revisions to the original definition, the scientific community has continued to debate what it means to be a prebiotic. How prebiotics are defined is important not only for the scientific community, but also for regulatory agencies, the food industry, consumers and healthcare professionals. Recent developments in community-wide sequencing and glycomics have revealed that more complex interactions occur between putative prebiotic substrates and the gut microbiota than previously considered. A consensus among scientists on the most appropriate definition of a prebiotic is necessary to enable continued use of the term.
              Bookmark
              • Record: found
              • Abstract: found
              • Article: found
              Is Open Access

              Significance of galactinol and raffinose family oligosaccharide synthesis in plants

              Abiotic stress induces differential expression of genes responsible for the synthesis of raffinose family of oligosaccharides (RFOs) in plants. RFOs are described as the most widespread D-galactose containing oligosaccharides in higher plants. Biosynthesis of RFOs begin with the activity of galactinol synthase (GolS; EC 2.4.1.123), a GT8 family glycosyltransferase that galactosylates myo-inositol to produce galactinol. Raffinose and the subsequent higher molecular weight RFOs (Stachyose, Verbascose, and Ajugose) are synthesized from sucrose by the subsequent addition of activated galactose moieties donated by Galactinol. Interestingly, GolS, the key enzyme of this pathway is functional only in the flowering plants. It is thus assumed that RFO synthesis is a specialized metabolic event in higher plants; although it is not known whether lower plant groups synthesize any galactinol or RFOs. In higher plants, several functional importance of RFOs have been reported, e.g., RFOs protect the embryo from maturation associated desiccation, are predominant transport carbohydrates in some plant families, act as signaling molecule following pathogen attack and wounding and accumulate in vegetative tissues in response to a range of abiotic stresses. However, the loss-of-function mutants reported so far fail to show any perturbation in those biological functions. The role of RFOs in biotic and abiotic stress is therefore still in debate and their specificity and related components remains to be demonstrated. The present review discusses the biology and stress-linked regulation of this less studied extension of inositol metabolic pathway.
                Bookmark

                Author and article information

                Contributors
                Journal
                Front Nutr
                Front Nutr
                Front. Nutr.
                Frontiers in Nutrition
                Frontiers Media S.A.
                2296-861X
                31 May 2019
                2019
                : 6
                : 78
                Affiliations
                [1] 1Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada , Funchal, Portugal
                [2] 2Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) , La Plata, Argentina
                [3] 3Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes , Bernal, Argentina
                Author notes

                Edited by: F. Javier Moreno, Instituto de Investigación en Ciencias de la Alimentación (CIAL), Spain

                Reviewed by: Sebastian Fernando Cavalitto, CONICET Research and Development Center for Industrial Fermentations (CINDEFI), Argentina; Sander Van Leeuwen, University Medical Center Groningen, Netherlands

                *Correspondence: Andrea Gomez-Zavaglia angoza@ 123456qui.uc.pt

                This article was submitted to Nutrition and Food Science Technology, a section of the journal Frontiers in Nutrition

                Article
                10.3389/fnut.2019.00078
                6554340
                31214595
                239e8181-7bca-48c4-a77b-237425e6c0b8
                Copyright © 2019 Martins, Ureta, Tymczyszyn, Castilho and Gomez-Zavaglia.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                : 05 February 2019
                : 15 May 2019
                Page count
                Figures: 4, Tables: 2, Equations: 0, References: 234, Pages: 24, Words: 20689
                Funding
                Funded by: Horizon 2020 Framework Programme 10.13039/100010661
                Funded by: Agencia Nacional de Promoción Científica y Tecnológica 10.13039/501100003074
                Categories
                Nutrition
                Review

                fructo-oligosaccharides,galacto-oligosaccharides,enzymatic synthesis,hydrolysis,properties and applications,alternative substrates

                Comments

                Comment on this article