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Enhanced thermal stability of the β-galactosidase BgaB from Bacillus circulans by cyclization mediated via SpyTag/SpyCatcher interaction and its use in galacto-oligosaccharides synthesis. Int J Biol Macromol 2022; 222:2341-2352. [DOI: 10.1016/j.ijbiomac.2022.10.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/22/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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2
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Majore K, Ciprovica I. Bioconversion of Lactose into Glucose–Galactose Syrup by Two-Stage Enzymatic Hydrolysis. Foods 2022; 11:foods11030400. [PMID: 35159550 PMCID: PMC8834603 DOI: 10.3390/foods11030400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 11/16/2022] Open
Abstract
Fermentation technology enables the better use of resources and the conversion of dairy waste into valuable food products. The aim of this study is to evaluate the conversion rate of glucose into fructose by immobilised glucose isomerase (GI) in sweet and acid whey permeates for glucose–galactose syrup production. The experiments demonstrated that the highest concentration of glucose and galacto-oligosaccharides (GOSs) in sweet and acid whey permeates was reached by GODO-YNL2 β-galactosidase, 32 ± 2% and 28 ± 1%, respectively. After glucose isomerisation, the highest fructose yield was 23 ± 0.3% and 13 ± 0.4% in sweet and acid whey permeates, where Ha-Lactase 5200 β-galactosidase was used for lactose hydrolysis in sweet and acid whey permeates. Finally, the results of this study highlight the potential for two-stage enzymatic hydrolysis to increase the sweetness of glucose–galactose syrup made from sweet and acid whey permeates.
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Vénica CI, Wolf VI, Bergamini CV, Perotti MC. Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese. Food Res Int 2020; 137:109654. [PMID: 33233233 DOI: 10.1016/j.foodres.2020.109654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 08/12/2020] [Accepted: 08/29/2020] [Indexed: 11/27/2022]
Abstract
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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5
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Probiotic viability in yoghurts containing oligosaccharides derived from lactulose (OsLu) during fermentation and cold storage. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104621] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Huang Y, Zhao S, Yao K, Liu D, Peng X, Huang J, Huang Y, Li L. Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from
Lactarius volemus
Fr. using three probiotics. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12653] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yanyan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Shan Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Kun Yao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Dongmei Liu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Xin Peng
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Juan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
- Guangdong Yantang Dairy Co., Ltd Guangzhou Guangdong 510640 China
| | - Yongyao Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Li Li
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
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Vénica CI, Wolf IV, Suárez VB, Bergamini CV, Perotti MC. Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Velikova P, Petrov K, Lozanov V, Tsvetanova F, Stoyanov A, Wu Z, Liu Z, Petrova P. Microbial diversity and health-promoting properties of the traditional Bulgarian yogurt. BIOTECHNOL BIOTEC EQ 2018. [DOI: 10.1080/13102818.2018.1475255] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Affiliation(s)
- Petya Velikova
- Department of General Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - Kaloyan Petrov
- Department of Chemical and Biochemical Reactors, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - Valentin Lozanov
- Department of Medical Chemistry and Biochemistry, Faculty of Medicine, Medical University of Sofia, Sofia, Bulgaria
| | - Flora Tsvetanova
- Department of Chemical and Biochemical Reactors, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - Anton Stoyanov
- Department of General Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - Zhengjun Wu
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, PR China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, PR China
| | - Penka Petrova
- Department of General Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria
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Fischer C, Kleinschmidt T. Synthesis of Galactooligosaccharides in Milk and Whey: A Review. Compr Rev Food Sci Food Saf 2018; 17:678-697. [DOI: 10.1111/1541-4337.12344] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 02/08/2018] [Accepted: 02/09/2018] [Indexed: 01/17/2023]
Affiliation(s)
- Christin Fischer
- Dept. of Applied Biosciences and Process Engineering; Anhalt Univ. of Applied Sciences; Bernburger Str. 55 06366 Köthen Germany
| | - Thomas Kleinschmidt
- Dept. of Applied Biosciences and Process Engineering; Anhalt Univ. of Applied Sciences; Bernburger Str. 55 06366 Köthen Germany
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Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. Carbohydr Polym 2017; 174:869-875. [DOI: 10.1016/j.carbpol.2017.07.021] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/07/2017] [Accepted: 07/07/2017] [Indexed: 11/20/2022]
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Response surface methodology as a tool for modelling galacto-oligosaccharide production. J DAIRY RES 2017; 84:464-470. [DOI: 10.1017/s0022029917000541] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The experiments reported in this research paper describe the effects of β-galactosidase enzyme dose and cheese whey amount, on the maximum concentration and yield of galacto-oligosaccahride (GOS) and reaction time. The experimental plan was based on central composite rotational design (CCRD) and modelled by response surface methodology (RSM). The results indicate that the proposed mathematical models could adequately describe the concentration and yield of GOS and the reaction time within the limits of the factors that are being investigated. The variance analysis shows high values of coefficients of determination (>0·97) while no significant lack of fit was evident. Hence, the models could be employed to select reaction conditions applied in the manufacture of products enriched in bioactive compounds with high value-added.
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Abstract
BACKGROUND Ulcerative colitis (UC) is a chronic inflammatory disease of the colon with unclear pathogenesis. A dysbiotic intestinal microbiota is regarded as a key component in the disease process and there has been significant interest in developing new treatments which target the microbiota. AIM To give an overview of the studies to date investigating prebiotics and synbiotics for the treatment of UC. METHODS A literature search of PubMed and related search engines was carried out using the terms "ulcerative colitis" in combination with "prebiotic", "synbiotic" or "dietary fibre". RESULTS In total 17 studies on humans examining the effect of prebiotics in UC were found. Five major groups could be distinguished. Fructo-oligosaccharides were tried in six studies (mean 35 patients included, range 9-121). One study found a clinical response while two demonstrated indirect evidence of an effect. Germinated barley foodstuff was used in 8 studies (mean 38 patients, range 10-63). One study found an endoscopic response, while four noted a clinical response and two some indirect effects. Galacto-oligosaccharides, lactulose and resveratrol were used in one study each (mean 48 patients, range 41-52). One study found an endoscopic response and one a clinical response. CONCLUSION There is yet inadequate evidence - especially in humans - to support any particular prebiotic in the clinical management of UC. However, due to the bulk of evidence supporting the effect of the microbiota on colonic inflammation, there is enough potential to justify further high-quality clinical trials investigating this subject.
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Affiliation(s)
- Axel Laurell
- a Department of Clinical Sciences Malmö , Lund University, Department of Gastroenterology and Nutrition, Malmö, Skåne University Hospital , Malmö , Sweden
| | - Klas Sjöberg
- a Department of Clinical Sciences Malmö , Lund University, Department of Gastroenterology and Nutrition, Malmö, Skåne University Hospital , Malmö , Sweden
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Córdova A, Astudillo C, Santibañez L, Cassano A, Ruby-Figueroa R, Illanes A. Purification of galacto-oligosaccharides (GOS) by three-stage serial nanofiltration units under critical transmembrane pressure conditions. Chem Eng Res Des 2017. [DOI: 10.1016/j.cherd.2016.11.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Vénica CI, Wolf IV, Bergamini CV, Perotti MC. Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4929-4939. [PMID: 27342764 DOI: 10.1002/jsfa.7870] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 05/20/2016] [Accepted: 06/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Different types of reduced-lactose yogurt, obtained by lactose hydrolysis using β-galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto-oligosaccharides (GOS), which could affect the survival and activity of starter and probiotic cultures and the parameters of yogurt quality. The extension of these changes is dependent on the yogurt matrix composition. This study aimed to evaluate the influence of lactose hydrolysis on GOS, lactose, volatile profile and physicochemical parameters of different yogurt varieties during storage. RESULTS The presence of β-galactosidase enzyme did not affect either the global composition or the survival of cultures. Overall, the hydrolyzed products had lower acidity than traditional ones. GOS were found at similar levels in fresh hydrolyzed yogurts, whereas in traditional yogurts they were not detected. The proportion of ketones, acids and aldehydes seems to be more dependent on yogurt variety than on addition of the enzyme. Likewise, the storage period affected the volatile fraction to different degree; the increase in acid compounds was more pronounced in hydrolyzed than in traditional yogurts. CONCLUSION This work shows that it is possible to obtain different varieties of reduced-lactose yogurt, some of them with additional benefits to health such as reduced fat, reduced calories, added with probiotic/inulin and enriched in GOS, with similar characteristics to traditional products. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Facultad de Ingeniería Química (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.
| | - Irma V Wolf
- Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Facultad de Ingeniería Química (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Facultad de Ingeniería Química (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Facultad de Ingeniería Química (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
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Carević M, Bezbradica D, Banjanac K, Milivojević A, Fanuel M, Rogniaux H, Ropartz D, Veličković D. Structural Elucidation of Enzymatically Synthesized Galacto-oligosaccharides Using Ion-Mobility Spectrometry-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3609-15. [PMID: 27109424 DOI: 10.1021/acs.jafc.6b01293] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Galacto-oligosaccharides (GOS) represent a diverse group of well-characterized prebiotic ingredients derived from lactose in a reaction catalyzed with β-galactosidases. Enzymatic transgalactosylation results in a mixture of compounds of various degrees of polymerization and types of linkages. Because structure plays an important role in terms of prebiotic activity, it is of crucial importance to provide an insight into the mechanism of transgalactosylation reaction and occurrence of different types of β-linkages during GOS synthesis. Our study proved that a novel one-step method, based on ion-mobility spectrometry-tandem mass spectrometry (IMS-MS/MS), enables complete elucidation of GOS structure. It has been shown that β-galactosidase from Aspergillus oryzae has the highest affinity toward formation of β-(1→3) or β-(1→6) linkages. Additionally, it was observed that the occurrence of different linkages varies during the reaction course, indicating that tailoring favorable GOS structures with improved prebiotic activity can be achieved by adequate control of enzymatic synthesis.
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Affiliation(s)
- Milica Carević
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade , Karnegijeva 4, 11000 Belgrade, Serbia
| | - Dejan Bezbradica
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade , Karnegijeva 4, 11000 Belgrade, Serbia
| | - Katarina Banjanac
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade , Karnegijeva 4, 11000 Belgrade, Serbia
| | - Ana Milivojević
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade , Karnegijeva 4, 11000 Belgrade, Serbia
| | - Mathieu Fanuel
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Hélène Rogniaux
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - David Ropartz
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Dušan Veličković
- Faculty of Chemistry, University of Belgrade , Studentski trg 12, 11000 Belgrade, Serbia
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