Sugars in Caracas cacao beans

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

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.

Safety evaluation of α-galacto-oligosaccharides for use in infant formulas investigated in neonatal piglets

Galacto-oligosaccharide (GOS), comprising galactoses with a glucose or sucrose, is a family of nondigestible oligosaccharides. The present study evaluates the safety of an α-GOS product (P-GOS® P) in a neonatal piglet model for 3 weeks. Three days after birth, neonatal piglets were divided into control and treated groups and provided with swine milk replacers in the absence and presence of 8 mg/mL—of the α-GOS product, respectively. An increase in the weight of the large intestines in treated males was noted, which is a common finding in studies of animals fed nondigestible oligosaccharides. There were no α-GOS product-related adverse effects in the piglets in terms of clinical signs, body weights, feed consumption, clinical chemistry, hematology, organ weights, or histopathology. The study demonstrated that formula supplemented with 8 mg/mL of P-GOS P is safe and well tolerated in neonatal piglets and supports the safe use of P-GOS P in infant formulas.

Hidden sources of galactose in the environment

A galactose-restricted diet free of lactose is lifesaving in patients with galactose-1-phosphate uridyl transferase (GALT) deficiency, but does not prevent long-term complications such as developmental delay, abnormal speech, poor growth and, in females, ovarian failure. Lactose, found in dairy products and as an extender in drugs, has been considered the primary source of galactose in the diet. Two recent publications reported that small amounts of galactose are present in many fruits and vegetables. We report the presence of considerable amounts of free galactose in some legumes (dried beans and peas) and the presence of bound galactose in many food plants. Galactose, in various glycosidic linkages, such as alpha-1,6, beta-1,3 and beta-1,4, and as a component of lipids, is ubiquitous in animals and plants. The bioavailability of alpha-1,6 and beta-1,3 linked galactose in foods is unknown. However, alpha-galactosidases found in plant and animal tissues may release galactose in alpha-1,6 linkage, and from diagalactosyldiacylglycerol. Galactose in beta-1,4 linkage and as monogalactosyldiacylglycerol may be released by beta-galactosidases in animal and plant tissues. Foods fermented by microorganisms for preparation or preservation purposes may contain free galactose. The role of free and bound galactose in cereals, fruits, legumes, nuts, organ meats, seeds, and vegetables in the poor outcome seen in some patients with GALT deficiency is unknown. It is certain that no patients with GALT deficiency have ever ingested a galactose-free diet.

SUGAR IN PULSES

The occurrence of at least four non-reducing oligosaccharides has been observed in pulses. Three of the saccharides have been separated from resting seeds of green gram and have been characterized as raffinose, stachyose, and verbascose. A fairly similar pattern of composition of these sugars exists in a variety of pulses. The changes in the saccharides and the hydrolytic enzymes developed during germination have been studied.