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Schmidt CM, Sprunk M, Löffler R, Hinrichs J. Relating nanofiltration membrane morphology to observed rejection of saccharides. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.116550] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Schmidt CM, Balinger F, Conrad J, Günther J, Beifuss U, Hinrichs J. Enzymatic generation of lactulose in sweet and acid whey: Optimization of feed composition and structural elucidation of 1-lactulose. Food Chem 2020; 305:125481. [PMID: 31525592 DOI: 10.1016/j.foodchem.2019.125481] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 09/03/2019] [Accepted: 09/04/2019] [Indexed: 11/26/2022]
Abstract
Prebiotics are rising in interest in commercial scale productions due to increasing health awareness of consumers. Under bio-economic aspects, sweet and acid whey provide a suitable feed medium for the enzymatic generation of prebiotic lactulose. Since whey has a broad variation in composition, the influence of the feed composition on the concentration of generated lactulose was investigated. The influence of lactose and fructose concentration as well as enzymatic activity of two commercially available β-galactosidases were investigated. The results were evaluated via response surface analysis with a quadratic model containing pairwise interaction terms. The optimal feed composition yielding a theoretical maximal amount of lactulose was determined as 1.28 or 0.74 mol/kg fructose and 0.17 or 0.19 mol/kg lactose with an enzymatic activity of 2.0 or 2.8 μkat/kg for acid (pH 4.4) or sweet (pH 6.6) whey. Furthermore, the major reaction product was isolated and subsequently, the structural identity was elucidated and verified via extensive NMR analysis.
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Affiliation(s)
- Christian M Schmidt
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany.
| | - Franziska Balinger
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany
| | - Jürgen Conrad
- Institute of Chemistry, Department of Bioorganic Chemistry, University of Hohenheim, Garbenstr. 30, 70599 Stuttgart, Germany
| | - Johannes Günther
- Core Facility Hohenheim, Spectroscopy Unit, University of Hohenheim, Emil-Wolff-Str. 12, 70599 Stuttgart, Germany
| | - Uwe Beifuss
- Institute of Chemistry, Department of Bioorganic Chemistry, University of Hohenheim, Garbenstr. 30, 70599 Stuttgart, Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany
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3
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Schmidt CM, Nedele AK, Hinrichs J. Enzymatic generation of lactulose in sweet and acid whey: Feasibility study for the scale up towards robust processing. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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4
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Fractionation of mono- and disaccharides via nanofiltration: Influence of pressure, temperature and concentration. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2018.10.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Sakai Y, Seki N, Hamano H, Ochi H, Abe F, Shimizu F, Masuda K, Iino H. A study of the prebiotic effect of lactulose at low dosages in healthy Japanese women. BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH 2018; 38:69-72. [PMID: 31106110 PMCID: PMC6502711 DOI: 10.12938/bmfh.18-013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Accepted: 12/12/2018] [Indexed: 12/22/2022]
Abstract
To investigate the prebiotic effect of lactulose at low dosages, we assessed changes in defaecation frequency following ingestion of 1, 2, or 3 g/day of lactulose for 2 weeks. Each test was
carried out after a 2-week washout period. This was an open-label, before-after trial that enrolled 26 healthy Japanese women. The defaecation frequency, number of defaecation days, and
number of faecal bifidobacteria increased significantly compared with before ingestion of 1, 2, and 3 g/day of lactulose. These results suggest that even 1 g/day of lactulose could have a
prebiotic effect.
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Affiliation(s)
- Yohei Sakai
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Nobuo Seki
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Hirokazu Hamano
- R&D Management Department, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Hiroshi Ochi
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Fumiaki Abe
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Fumiko Shimizu
- Department of Food Science and Nutrition, Faculty of Life and Environmental Sciences, Showa Women's University, 1-7 Taishidou, Setagaya-ku, Tokyo 154-8533, Japan
| | - Kazuya Masuda
- Department of Food Science and Nutrition, Faculty of Life and Environmental Sciences, Showa Women's University, 1-7 Taishidou, Setagaya-ku, Tokyo 154-8533, Japan
| | - Hisakazu Iino
- Life Science for Living System, Graduate School, Showa Women's University, 1-7 Taishidou, Setagaya-ku, Tokyo 154-8533, Japan
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6
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Zhai S, Zhu L, Qin S, Li L. Effect of lactulose intervention on gut microbiota and short chain fatty acid composition of C57BL/6J mice. Microbiologyopen 2018; 7:e00612. [PMID: 29575825 PMCID: PMC6291785 DOI: 10.1002/mbo3.612] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 01/30/2018] [Accepted: 01/31/2018] [Indexed: 01/15/2023] Open
Abstract
Gut microbiota have strong connections with health. Lactulose has been shown to regulate gut microbiota and benefit host health. In this study, the effect of short‐term (3 week) intervention of lactulose on gut microbiota was investigated. Gut microbiota were detected from mouse feces by 16S rRNA high‐throughput sequencing, and short chain fatty acids (SCFAs) were detected by gas chromatography‐mass spectrometry (GC‐MS). Lactulose intervention enhanced the α‐diversity of the gut microbiota; increased the abundance of hydrogen‐producing bacteria Prevotellaceae and Rikenellaceae, probiotics Bifidobacteriaceae and Lactobacillaceae, and mucin‐degrading bacteria Akkermansia and Helicobacter; decreased the abundance of harmful bacteria Desulfovibrionaceae and branched‐chain SCFAs (BCFAs). These results suggest that lactulose intervention effectively increased the diversity and improved the structure of the intestinal microbiota, which may be beneficial for host health.
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Affiliation(s)
- Shixiang Zhai
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai, Shandong, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Limeng Zhu
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai, Shandong, China.,University of Chinese Academy of Sciences, Beijing, China.,Institute of Process Engineering, Chinese Academy of Science, Beijing, China
| | - Song Qin
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai, Shandong, China
| | - Lili Li
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai, Shandong, China
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7
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Development, optimization and validation of an HPLC-ELSD method for the analysis of enzymatically generated lactulose and saccharide by-products. Food Chem 2017; 215:347-53. [DOI: 10.1016/j.foodchem.2016.07.184] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 07/13/2016] [Accepted: 07/31/2016] [Indexed: 11/21/2022]
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8
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Silvério SC, Macedo EA, Teixeira JA, Rodrigues LR. Biocatalytic Approaches Using Lactulose: End Product Compared with Substrate. Compr Rev Food Sci Food Saf 2016; 15:878-896. [DOI: 10.1111/1541-4337.12215] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/09/2016] [Accepted: 05/13/2016] [Indexed: 12/22/2022]
Affiliation(s)
- Sara C. Silvério
- CEB-Centre of Biological Engineering; Univ. do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Eugénia A. Macedo
- LSRE-Laboratory of Separation and Reaction Engineering-Associate Laboratory LSRE/LCM, Faculdade de Engenharia; Univ. do Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | - José A. Teixeira
- CEB-Centre of Biological Engineering; Univ. do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Lígia R. Rodrigues
- CEB-Centre of Biological Engineering; Univ. do Minho; Campus de Gualtar 4710-057 Braga Portugal
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9
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Quantification of Lactulose and Epilactose in the Presence of Lactose in Milk using a dual HPLC analysis. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0405-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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10
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Rentschler E, Schuh K, Krewinkel M, Baur C, Claaßen W, Meyer S, Kuschel B, Stressler T, Fischer L. Enzymatic production of lactulose and epilactose in milk. J Dairy Sci 2015; 98:6767-75. [DOI: 10.3168/jds.2015-9900] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 06/21/2015] [Indexed: 01/05/2023]
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11
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Farrán A, Cai C, Sandoval M, Xu Y, Liu J, Hernáiz MJ, Linhardt RJ. Green solvents in carbohydrate chemistry: from raw materials to fine chemicals. Chem Rev 2015; 115:6811-53. [PMID: 26121409 DOI: 10.1021/cr500719h] [Citation(s) in RCA: 155] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Angeles Farrán
- †Departamento de Química Orgánica y Bio-Orgánica, Facultad de Ciencias, Universidad Nacional de Educación a Distancia, Paseo Senda del Rey 4, 28040 Madrid, Spain
| | - Chao Cai
- ‡Key Laboratory of Marine Drugs of Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China
| | - Manuel Sandoval
- §Escuela de Química, Universidad Nacional of Costa Rica, Post Office Box 86, 3000 Heredia, Costa Rica
| | - Yongmei Xu
- ∥Division of Chemical Biology and Medicinal Chemistry, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, North Carolina 27599, United States
| | - Jian Liu
- ∥Division of Chemical Biology and Medicinal Chemistry, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, North Carolina 27599, United States
| | - María J Hernáiz
- ▽Departamento de Química Orgánica y Farmacéutica, Facultad de Farmacia, Universidad Complutense de Madrid, Pz/Ramón y Cajal s/n, 28040 Madrid, Spain
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12
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Hashemi M, Gheisari HR, Shekarforoush S. Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose andBifidobacterium lactis. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12173] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Majid Hashemi
- Department of Food Hygiene and Public Health; School of Veterinary Medicine; Shiraz University; Shiraz 71345-1731 Iran
- Department of Animal Science; Research Center for Agriculture and Natural Resource of Fars Province; Shiraz 71345-617 Iran
| | - Hamid Reza Gheisari
- Department of Food Hygiene and Public Health; School of Veterinary Medicine; Shiraz University; Shiraz 71345-1731 Iran
| | - Shahram Shekarforoush
- Department of Food Hygiene and Public Health; School of Veterinary Medicine; Shiraz University; Shiraz 71345-1731 Iran
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13
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Wang H, Yang R, Hua X, Zhao W, Zhang W. Enzymatic production of lactulose and 1-lactulose: current state and perspectives. Appl Microbiol Biotechnol 2013; 97:6167-80. [DOI: 10.1007/s00253-013-4998-3] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2013] [Revised: 05/13/2013] [Accepted: 05/14/2013] [Indexed: 01/19/2023]
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14
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Hua X, Yang R, Shen Q, Ye F, Zhang W, Zhao W. Production of 1-lactulose and lactulose using commercial β-galactosidase from Kluyveromyces lactis in the presence of fructose. Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.10.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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15
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Lorenzen PC, Breiter J, Clawin-Rädecker I, Dau A. A novel bi-enzymatic system for lactose conversion. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12101] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Peter Chr. Lorenzen
- Max Rubner-Institut; Department of safety and quality of milk and fish products; Kiel; 24103; Germany
| | | | - Ingrid Clawin-Rädecker
- Max Rubner-Institut; Department of safety and quality of milk and fish products; Kiel; 24103; Germany
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16
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Shen Q, Yang R, Hua X, Ye F, Wang H, Zhao W, Wang K. Enzymatic synthesis and identification of oligosaccharides obtained by transgalactosylation of lactose in the presence of fructose using β-galactosidase from Kluyveromyces lactis. Food Chem 2012; 135:1547-54. [DOI: 10.1016/j.foodchem.2012.05.115] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2012] [Revised: 04/07/2012] [Accepted: 05/29/2012] [Indexed: 01/16/2023]
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