Galacto-Oligosaccharides: Production, Properties, Applications, and Significance as Prebiotics

• Type: Article in International Scientific Journal
• Date: 2010

Authors

Duarte P.M. Torres (Author) FEUP; Maria do Pilar F. Gonçalves (Author) FEUP; José A. Teixeira (Author) FEUP; Lígia R. Rodrigues (Author) Other

Journal

Title: Comprehensive Reviews in Food Science and Food Safety

Vol. 9 No. 5

Pages: 438-454

ISSN: 1541-4337

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 403 Citations

ISI Web of Science

Scopus - 459 Citations

COMPENDEX

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

Other information

Authenticus ID: P-003-36K

DOI: 10.1111/j.1541-4337.2010.00119.x

Abstract (EN): Galacto-oligosaccharides (GOS) have now been definitely established as prebiotic ingredients afterin vitroand animal and human in vivostudies. Currently, GOS are produced by glycoside hydrolases (GH) using lactose as substrate. Converting lactose into GOS by GH results in mixtures containing GOS of different degrees of polymerization (DP), unreacted lactose, and monomeric sugars (glucose and galactose). Recent and future developments in the production of GOS aim at delivering purer and more efficient mixtures. To produce high-GOS-content mixtures, GH should not only have good ability to catalyze the transgalactosylation reaction relative to hydrolysis, but also have low affinity for the GOS formed relative to the affinity for lactose. In this article, several microbial GH, proposed for the synthesis of GOS, are hierarchized according to the referred performance indicators. In addition, strategies for process improvement are discussed. Besides the differences in purity of GOS mixtures, differences in the position of the glycosidic linkages occur, because different enzymes have different regiochemical selectivity. Depending on oligosaccharide composition, GOS products will vary in terms of prebiotic activity, as well as other physiological effects. This review focuses on GOS production from synthesis to purification processes. Physicochemical characteristics, physiological effects, and applications of these prebiotic ingredients are summarized. Regulatory aspects of GOS-containing food products are also highlighted with emphasis on the current process of health claims evaluation in Europe.

Language: English

Type (Professor's evaluation): Scientific