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A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactiveoligosaccharides into foods can yield health benefits in the gastrointestinaltract and other parts of the body that are linked via the immune system.Because oligosaccharides can be added to a wide variety of foodstuffs, there ismuch interest within the food industry in incorporating these functionalingredients into healthy food products. Moreover, other areas such aspharmaceuticals, bioenergy and environmental science can exploit thephysicochemical and physiological properties of bioactive oligosaccharides too.There is therefore a considerable demand for a concentrated source ofinformation on the development and characterization of new oligosaccharideswith novel and/or improved bioactivities.Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on thenaturally occurring and synthesised oligosaccharides, which will enable foodprofessionals to select and use these components in their products. It isdivided into three sections: (i) Production and bioactivity ofoligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. Thebook addresses classical and advanced techniques to structurally characterize andquantitatively analyse food bioactive oligosaccharides. It also looks at practicalissues faced by food industry professionals seeking to incorporate prebioticoligosaccharides into food products, including the effects of processing onprebiotic bioavailability. This book is essential reading for food researchersand professionals, nutritionists and product developers working in the foodindustry, and students of Food Science with an interest in functional foods.

Food Oligosaccharides: Production, Analysis and Bioactivity

Contributors, xivPreface, xixPart I Production and Bioactivity of OligosaccharidesPart I.I Naturally Occurring Oligosaccharides1 Bioactivity of Human Milk Oligosaccharides, 5Clemens Kunz, Sabine Kuntz, and Silvia Rudloff1.1 Introduction, 51.2 Structural uniqueness of human milk oligosaccharides, 51.3 Human milk oligosaccharides and their functions in the gastrointestinal tract, 81.4 Human milk oligosaccharides and systemic effects, 151.5 Human milk oligosaccharides and studies in animals and humans, 151.6 Conclusion and perspective, 16Acknowledgment, 17References, 172 Production and Bioactivity of Bovine Milk Oligosaccharides, 21David C. Dallas, Mickael Meyrand, and Daniela Barile2.1 Introduction, 212.2 Bovine milk oligosaccharides' composition, 222.3 Bovine milk oligosaccharides' concentration, 272.4 Resistance to digestion, 272.5 Oligosaccharides' biological activities, 282.6 Isolation approaches, 302.7 Conclusion, 31Acknowledgments, 31References, 313 Production and Bioactivity of Oligosaccharides in Plant Foods, 35Cristina Martínez-Villaluenga and Juana Frías3.1 Introduction, 353.2 Chemical structure and natural occurrence of oligosaccharides in plant foods, 353.3 Production of naturally occurring plant oligosaccharides, 403.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action, 433.5 Conclusions and future perspectives, 48References, 484 Production and Bioactivity of Oligosaccharides from Chicory Roots, 55Matthias Moser, Arnaud Agemans, and Wim Caers4.1 Production of oligosaccharides from chicory roots, 554.2 Bioactivity of oligosaccharides from chicory roots, 604.3 Future trends, 684.4 Conclusions, 69References, 695 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass, 76Jesper Holck, Arland T. Hotchkiss, Jr., Anne S. Meyer, Jorn D. Mikkelsen, and Robert A. Rastall5.1 Production of pectic oligosaccharides, 765.2 Bioactivity of pectic oligosaccharides, 795.3 Conclusions, 83References, 836 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88Patricia Gullón, Beatriz Gullón, María Jesus Gonzalez-Munoz, Jose Luis Alonso, and Juan Carlos Parajo6.1 Hemicelluloses: general aspects, 886.2 Manufacture of oligosaccharides from hemicellulosic polymers, 896.3 Properties of hemicellulose-derived oligosaccharides, 936.4 Conclusion, 99References, 997 Starch Hydrolysis Products with Physiological Activity in Humans, 107Juscelino Tovar and Ana Rascon7.1 Introduction, 1077.2 Starch degradation may yield minor saccharides with physiological activity, 1077.3 Physiological activity of starch hydrolysis products, 1127.4 Concluding remarks, 115References, 1158 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118Patricia Ruas-Madiedo8.1 Bacterial exopolysaccharides, 1188.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium, 1208.3 Production and purification of exopolysaccharides, 1218.4 Bioactivity of exopolysaccharides from probiotics, 1248.5 Concluding remark and future trends, 128Acknowledgments, 128References, 128Part I.II Non-Naturally Occurring Oligosaccharides9 Production and Bioactivity of Oligosaccharides Derived from Lactose, 137Mar Villamiel, Antonia Montilla, Agust?n Olano, and Nieves Corzo9.1 Introduction, 1379.2 Mono- and disaccharides, 1379.3 Lactosucrose, 1459.4 Galactooligosaccharides, 1469.5 Other oligosaccharides, 1549.6 Purification of carbohydrates derived from lactose, 1569.7 Conclusions, 157Acknowledgments, 157References, 15710 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases, 168Young-Min Kim, Hee-Kyoung Kang, Young-Hwan Moon, Thi Thanh Hanh Nguyen, Donal F. Day, and Doman Kim10.1 Glucooligosaccharides from lactic acid bacteria, 16810.2 Glucan and glucooligosaccharides synthesis by glucansucrases, 16910.3 Production of glucooligosaccharides, 17110.4 Bioactivities of glucan and glucooligosaccharides, 17410.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities, 17710.6 Conclusions, 178Acknowledgments, 178References, 17811 Production and Bioactivity of Fructan-Type Oligosaccharides, 184Javier Arrizon, Judith E. Urias-Silvas, Georgina Sandoval, N. Alejandra Mancilla-Margalli, Anne C. Gschaedler, Sandrine Morel, and Pierre Monsan11.1 Introduction, 18411.2 Enzymatic synthesis, 18611.3 Functional properties of fructan-type oligosaccharides, 19311.4 Conclusions, 196Acknowledgments, 196References, 19612 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides, 200Francisco J. Plou, Lucia Fernandez-Arrojo, Paloma Santos-Moriano, and Antonio O. Ballesteros12.1 Enzyme immobilization, 20012.2 Immobilized biocatalysts for the production of fructooligosaccharides, 20212.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase, 20412.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases, 20712.5 Conclusions and future trends, 212Acknowledgments, 212References, 213Part I.III Assessment of Bioactivity13 In Vitro Assessment of the Bioactivity of Food Oligosaccharides, 219Koen Venema13.1 Introduction, 21913.2 Gut microbiota, 22013.3 Interaction with the host, 22113.4 In vitro fermentation models of the gut to study bioactivity of oligosaccharides, 22113.5 Applications of in vitro fermentation models to study the effect of oligosaccharides on the gut microbiome, 22613.6 Mechanistic studies using 13C-labeled oligosaccharides and fibers, 22713.7 In vitro cell culture systems, 23013.8 Conclusions, 23113.9 Future perspectives, 231Acknowledgments, 233References, 23314 In Vivo Assessment of the Bioactivity of Food Oligosaccharides, 238Alfonso Clemente14.1 The prebiotic concept, 23814.2 In vivo assessment of dietary oligosaccharides as prebiotics, 24014.3 Concluding remarks, 249Acknowledgments, 249References, 249Part II Analysis15 Fractionation of Food Bioactive Oligosaccharides, 257F. Javier Moreno, Cipriano Carrero-Carralero, Oswaldo Hernandez-Hern´andez, and M. Luz Sanz15.1 Introduction, 25715.2 Membrane techniques, 25815.3 Chromatographic techniques, 26715.4 Fractionation techniques using solvents, 27215.5 Microbiological and enzymatic treatments, 27515.6 Conclusions, 276Acknowledgments, 277References, 27716 Classical Methods for Food Carbohydrate Analysis, 284Qingbin Guo, Steve W. Cui, and Ji Kang16.1 Introduction, 28416.2 Sample preparation and purification, 28416.3 Classical methods for total sugar analysis, 28516.4 Classical methods for monosaccharide determination, 28916.5 Classical methods for structure characterization of polysaccharides, 29116.6 Some physical methods for carbohydrate analysis, 29416.7 Classical methods for dietary fiber analysis, 29416.8 Conclusions, 296References, 29717 Infrared Spectroscopic Analysis of Food Carbohydrates, 300Mikihito Kanou, Atsushi Hashimoto, and Takaharu Kameoka17.1 Introduction, 30017.2 Monosaccharides, 30117.3 Oligosaccharides, 30917.4 Applications, 31217.5 Concluding remarks, 317References, 31818 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides, 320Arnold Maliniak and Goran Widmalm18.1 Introduction, 32018.2 Nuclear magnetic resonance spectroscopy, 32318.3 Molecular dynamics computer simulations, 33518.4 Three-dimensional structures of human milk oligosaccharides, 33618.5 Concluding remarks, 341Acknowledgments, 341References, 34119 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography, 350Katar?na Reiffova19.1 Introduction, 35019.2 Thin-layer chromatography, 35119.3 Thin-layer chromatography analysis of food bioactive oligosaccharides, 35319.4 Conclusions, 366References, 36620 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides, 370Ana Cristina Soria, Sonia Rodr?guez-Sanchez, Jesus Sanz, and Isabel Mart?nez-Castro20.1 Introduction, 37020.2 Sample preparation, 37120.3 Instrumentation, 38220.4 Advanced analysis by comprehensive two-dimensional gas chromatography (GC×GC), 39220.5 Conclusions, 392Acknowledgments, 394References, 39421 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography, 399Jonathan A. Lane and Rita M. Hickey21.1 Introduction, 39921.2 Derivatization of oligosaccharides, 40021.3 High-performance liquid chromatography analysis of bioactive food sourced oligosaccharides, 40221.4 Application of high-performance liquid chromatography for the separation of bioactive food sourced oligosaccharides, 40721.5 Novel analytical methods, 41221.6 Conclusion, 414Acknowledgments, 415References, 41522 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides, 421Yu-ki Matsuno, Kazuaki Kakehi, and Akihiko Kameyama22.1 Introduction, 42122.2 Capillary electrophoresis analysis of functional oligosaccharides, 42322.3 Capillary electrophoresis analysis of glycosaminoglycan-derived oligosaccharides, 42822.4 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins, 43122.5 Conclusions, 434References, 43523 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides, 439Oswaldo Hernandez-Hernandez and Peter Roepstorff23.1 Introduction, 43923.2 Instrumentation for mass spectrometric analysis of oligosaccharides, 43923.3 Fragmentation techniques, processes and nomenclature, 44223.4 Applications to analysis of food bioactive oligosaccharides, 44523.5 Strategies, challenges, and conclusion, 450References, 450Part III Prebiotics in Food Formulation24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides, 457Matthias Moser and Rudy Wouters24.1 Introduction, 45724.2 Nutritional aspects of chicory inulin and oligofructose, 45724.3 Technical properties of chicory inulin and oligofructose, 45824.4 Technical functionality in food applications, 46124.5 Conclusions, 468References, 46825 Industrial Applications of Galactooligosaccharides, 470Ellen van Leusen, Erik Torringa, Paul Groenink, Pieter Kortleve, Renske Geene, Margriet Schoterman, and Bert Klarenbeek25.1 Introduction, 47025.2 Global market development for galactooligosaccharides, 47025.3 Nutritional benefits of galactooligosaccharides for infants and young children, 47325.4 Legislative aspects and safety of galactooligosaccharides, 47725.5 Galactooligosaccharide products, 47925.6 Applications of galactooligosaccharides, 48325.7 Stability of galactooligosaccharides, 48525.8 Concluding remarks and future developments, 487References, 48726 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients, 492Pascal Ronfard26.1 Developing new foods: the health dimension, 49226.2 A global approach to successful food conception, applied to the case of digestive health, 49326.3 The ingredients and the formulation: practical aspects of the incorporation of nondigestible oligosaccharides, 50326.4 Elaborating new food products with nondigestible oligosaccharides, 50726.5 What are the key success factors? Synthesis and comments from an expert chef, 51826.6 Conclusion, 520References, 520Epilogue: Concluding Thoughts on Food Bioactive Oligosaccharides, 523Index, 527