Biotechnological Production of Oligosaccharides — Applications in the Food Industry
作者： Tathiana Souza Martins Meyer , Angelo Samir Melim Miguel , Daniel Ernesto Rodríguez Fernández , Gisela Maria Dellamora Ortiz
DOI: 10.5772/60934
关键词:
摘要: Oligosaccharides are carbohydrates, composed of up to twenty monosaccharides linked by glycosydic bonds, widely used in food and pharmaceutical industries. These compounds can be obtained extraction from natural sources (milk, vegetables, fruits), chemical or biotechnological processes. In the last case, structures composition generated oligosaccharides depend on type source enzymes, process conditions, including initial concentration substrate. Among various functions nondigestible oligosac‐ charides, one that has attracted attention is its prebiotic potential. The intestinal benefits prebiotics, such as fructooligosaccharides inulin well their symbiotic association with probiotic bacteria, encompass prevention treat‐ ment infectious diseases, viral bacterial diarrhea, chronic inflammatory diseases ulcerative colitis. Other attributed prebiotics probiotics include treatment irritable bowel syndrome, cancer, modulation immune system, mineral absorption lipid metabolism. Fructooligosaccharides (FOS), galactooli‐ gosaccharides (GOS) chitooligosaccharides (COS) have been studied for properties. Moreover, novel potential activity currently under investigation. This review will focus mainly production, health applications nonnatural industry.
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