Food Oligosaccharides E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 1437

Veröffentlichungsjahr: 2014

Beschreibung

A growing awareness of the relationship between diet and health  has led to an increasing demand for food
products that support health beyond simply providing basic nutrition. Digestive
health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive
oligosaccharides into foods can yield health benefits in the gastrointestinal
tract 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 is
much interest within the food industry in incorporating these functional
ingredients into healthy food products. Moreover, other areas such as
pharmaceuticals, bioenergy and environmental science can exploit the
physicochemical and physiological properties of bioactive oligosaccharides too.
There is therefore a considerable demand for a concentrated source of
information on the development and characterization of new oligosaccharides
with novel and/or improved bioactivities.

Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the
naturally occurring and synthesised oligosaccharides, which will enable food
professionals to select and use these components in their products. It is
divided into three sections: (i) Production and bioactivity of
oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The
book addresses classical and advanced techniques to structurally characterize and
quantitatively analyse food bioactive oligosaccharides. It also looks at practical
issues faced by food industry professionals seeking to incorporate prebiotic
oligosaccharides into food products, including the effects of processing on
prebiotic bioavailability. This book is essential reading for food researchers
and professionals, nutritionists and product developers working in the food
industry, and students of Food Science with an interest in functional foods.

Leseprobe

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Library of Congress Cataloging-in-Publication Data

Food oligosaccharides : production, analysis and bioactivity / [edited by] F. Javier Moreno and M. Luz Sanz.

            pages cm

    Includes bibliographical references and index.

    ISBN 978-1-118-42649-4 (cloth)

1. Oligosaccharides.    2. Oligosaccharides–Biotechnology.    3. Food–Carbohydrate content.    I. Moreno, F. Javier, editor of compilation.    II. Sanz, M. Luz (Maria Luz), editor of compilation.

QP702.O44F66 2014

572′.565–dc23

2013043858

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Cover images: Dairy products © iStock/SergeyZavalnyuk, Ball and stick model of a lactose molecule © Shutterstock/Petarg, Bacteria © Shutterstock

Cover design by www.hisandhersdesign.co.uk

Titles in the IFT Press series

Accelerating New Food Product Design and Development

(Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul)

Advances in Dairy Ingredients

(Geoffrey W. Smithers and Mary Ann Augustin)

Bioactive Compounds from Marine Foods: Plant and Animal Sources

(Blanca Hernández-Ledesma and Miguel Herrero)

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

(Yoshinori Mine, Eunice Li-Chan, and Bo Jiang)

Biofilms in the Food Environment

(Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)

Calorimetry in Food Processing: Analysis and Design of Food Systems

(Gönül Kaletunç)

Coffee: Emerging Health Effects and Disease Prevention

(YiFang Chu)

Food Carbohydrate Chemistry

(Ronald E. Wrolstad)

Food Ingredients for the Global Market

(Yao-Wen Huang and Claire L. Kruger)

Food Irradiation Research and Technology

, Second Edition (Christoper H. Sommers and Xuetong Fan)

Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control

(Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni)

Food Texture Design and Optimization

(Yadunandan Dar and Joseph Light)

High Pressure Processing of Foods

(Christopher J. Doona and Florence E. Feeherry)

Hydrocolloids in Food Processing

(Thomas R. Laaman)

Improving Import Food Safety

(Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

(Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)

Mathematical and Statistical Methods in Food Science and Technology

(Daniel Granato and Gastón Ares)

Microbial Safety of Fresh Produce

(Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)

Microbiology and Technology of Fermented Foods

(Robert W. Hutkins)

Multiphysics Simulation of Emerging Food Processing Technologies

(Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)

Multivariate and Probabilistic Analyses of Sensory Science Problems

(Jean-François Meullenet, Rui Xiong, and Christopher J. Findlay)

Nanoscience and Nanotechnology in Food Systems

(Hongda Chen)

Natural Food Flavors and Colorants

(Mathew Attokaran)

Nondestructive Testing of Food Quality

(Joseph Irudayaraj and Christoph Reh)

Nondigestible Carbohydrates and Digestive Health

(Teresa M. Paeschke and William R. Aimutis)

Nonthermal Processing Technologies for Food

(Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)

Nutraceuticals, Glycemic Health and Type 2 Diabetes

(Vijai K. Pasupuleti and James W. Anderson)

Organic Meat Production and Processing

(Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O′Bryan)

Packaging for Nonthermal Processing of Food

(Jung H. Han)

Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace

(J. Peter Clark and Christopher Ritson)

Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions

(Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)

Processing and Nutrition of Fats and Oils

(Ernesto M. Hernandez and Afaf Kamal-Eldin)

Processing Organic Foods for the Global Market

(Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett)

Regulation of Functional Foods and Nutraceuticals: A Global Perspective

(Clare M. Hasler)

Resistant Starch: Sources, Applications and Health Benefits

(Yong-Cheng Shi and Clodualdo Maningat)

Sensory and Consumer Research in Food Product Design and Development

(Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)

Sustainability in the Food Industry

(Cheryl J. Baldwin)

Thermal Processing of Foods: Control and Automation

(K.P. Sandeep)

Trait-Modified Oils in Foods

(Frank T. Orthoefer and Gary R. List)

Water Activity in Foods: Fundamentals and Applications

(Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)

Whey Processing, Functionality and Health Benefits

(Charles I. Onwulata and Peter J. Huth)

CONTENTS

Contributors

Preface

Part I Production and Bioactivity of Oligosaccharides

Part I.I Naturally Occurring Oligosaccharides

1 Bioactivity of Human Milk Oligosaccharides

1.1 Introduction

1.2 Structural uniqueness of human milk oligosaccharides

1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract

1.4 Human milk oligosaccharides and systemic effects

1.5 Human milk oligosaccharides and studies in animals and humans

1.6 Conclusion and perspective

Acknowledgment

References

2 Production and Bioactivity of Bovine Milk Oligosaccharides

2.1 Introduction

2.2 Bovine milk oligosaccharides’ composition

2.3 Bovine milk oligosaccharides' concentration

2.4 Resistance to digestion

2.5 Oligosaccharides' biological activities

2.6 Isolation approaches

2.7 Conclusion

Acknowledgments

References

3 Production and Bioactivity of Oligosaccharides in Plant Foods

3.1 Introduction

3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods

3.3 Production of naturally occurring plant oligosaccharides

3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action

3.5 Conclusions and future perspectives

References

4 Production and Bioactivity of Oligosaccharides from Chicory Roots

4.1 Production of oligosaccharides from chicory roots

4.2 Bioactivity of oligosaccharides from chicory roots

4.3 Future trends

4.4 Conclusions

References

5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass

5.1 Production of pectic oligosaccharides

5.2 Bioactivity of pectic oligosaccharides

5.3 Conclusions

References

6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses

6.1 Hemicelluloses: general aspects

6.2 Manufacture of oligosaccharides from hemicellulosic polymers

6.3 Properties of hemicellulose-derived oligosaccharides

6.4 Conclusion

References

7 Starch Hydrolysis Products with Physiological Activity in Humans

7.1 Introduction

7.2 Starch degradation may yield minor saccharides with physiological activity

7.3 Physiological activity of starch hydrolysis products

7.4 Concluding remarks

References

8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria

8.1 Bacterial exopolysaccharides

8.2 Biosynthesis of exopolysaccharides in

Lactobacillus

and

Bifidobacterium

8.3 Production and purification of exopolysaccharides

8.4 Bioactivity of exopolysaccharides from probiotics

8.5 Concluding remark and future trends

Acknowledgments

References

Part I.II Non-Naturally Occurring Oligosaccharides

9 Production and Bioactivity of Oligosaccharides Derived from Lactose

9.1 Introduction

9.2 Mono- and disaccharides

9.3 Lactosucrose

9.4 Galactooligosaccharides

9.5 Other oligosaccharides

9.6 Purification of carbohydrates derived from lactose

9.7 Conclusions

Acknowledgments

References

10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases

10.1 Glucooligosaccharides from lactic acid bacteria

10.2 Glucan and glucooligosaccharides synthesis by glucansucrases

10.3 Production of glucooligosaccharides

10.4 Bioactivities of glucan and glucooligosaccharides

10.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities

10.6 Conclusions

Acknowledgments

References

11 Production and Bioactivity of Fructan-Type Oligosaccharides

11.1 Introduction

11.2 Enzymatic synthesis

11.3 Functional properties of fructan-type oligosaccharides

11.4 Conclusions

Acknowledgments

References

12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides

12.1 Enzyme immobilization

12.2 Immobilized biocatalysts for the production of fructooligosaccharides

12.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase

12.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases

12.5 Conclusions and future trends

Acknowledgments

References

Part I.III Assessment of Bioactivity

13

In Vitro

Assessment of the Bioactivity of Food Oligosaccharides

13.1 Introduction

13.2 Gut microbiota

13.3 Interaction with the host

13.4

In vitro

fermentation models of the gut to study bioactivity of oligosaccharides

13.5 Applications of

in vitro

fermentation models to study the effect of oligosaccharides on the gut microbiome

13.6 Mechanistic studies using

13

C-labeled oligosaccharides and fibers

13.7

In vitro

cell culture systems

13.8 Conclusions

13.9 Future perspectives

Acknowledgments

References

14

In Vivo

Assessment of the Bioactivity of Food Oligosaccharides

14.1 The prebiotic concept

14.2

In vivo

assessment of dietary oligosaccharides as prebiotics

14.3 Concluding remarks

Acknowledgments

References

Part II Analysis

15 Fractionation of Food Bioactive Oligosaccharides

15.1 Introduction

15.2 Membrane techniques

15.3 Chromatographic techniques

15.4 Fractionation techniques using solvents

15.5 Microbiological and enzymatic treatments

15.6 Conclusions

Acknowledgments

References

16 Classical Methods for Food Carbohydrate Analysis

16.1 Introduction

16.2 Sample preparation and purification

16.3 Classical methods for total sugar analysis

16.4 Classical methods for monosaccharide determination

16.5 Classical methods for structure characterization of polysaccharides

16.6 Some physical methods for carbohydrate analysis

16.7 Classical methods for dietary fiber analysis

16.8 Conclusions

References

17 Infrared Spectroscopic Analysis of Food Carbohydrates

17.1 Introduction

17.2 Monosaccharides

17.3 Oligosaccharides

17.4 Applications

17.5 Concluding remarks

References

18 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides

18.1 Introduction

18.2 Nuclear Magnetic Resonance spectroscopy

18.3 Molecular dynamics computer simulations

18.4 Three-dimensional structures of human milk oligosaccharides

18.5 Concluding remarks

Acknowledgments

References

19 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography

19.1 Introduction

19.2 Thin-layer chromatography

19.3 Thin-layer chromatography analysis of food bioactive oligosaccharides

19.4 Conclusions

References

20 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides

20.1 Introduction

20.2 Sample preparation

20.3 Instrumentation

20.4 Advanced analysis by comprehensive two-dimensional gas chromatography (GC×GC)

20.5 Conclusions

Acknowledgments

References

21 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography

21.1 Introduction

21.2 Derivatization of oligosaccharides

21.3 High-performance liquid chromatography analysis of bioactive food sourced oligosaccharides

21.4 Application of high-performance liquid chromatography for the separation of bioactive food sourced oligosaccharides

21.5 Novel analytical methods

21.6 Conclusion

Acknowledgments

References

22 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides

22.1 Introduction

22.2 Capillary electrophoresis analysis of functional oligosaccharides

22.3 Capillary electrophoresis analysis of glycosaminoglycan-derived oligosaccharides

22.4 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins

22.5 Conclusions

References

23 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides

23.1 Introduction

23.2 Instrumentation for mass spectrometric analysis of oligosaccharides

23.3 Fragmentation techniques, processes and nomenclature

23.4 Applications to analysis of food bioactive oligosaccharides

23.5 Strategies, challenges, and conclusion

References

Part III Prebiotics in Food Formulation

24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides

24.1 Introduction

24.2 Nutritional aspects of chicory inulin and oligofructose

24.3 Technical properties of chicory inulin and oligofructose

24.4 Technical functionality in food applications

24.5 Conclusions

References

25 Industrial Applications of Galactooligosaccharides

25.1 Introduction

25.2 Global market development for galactooligosaccharides

25.3 Nutritional benefits of galactooligosaccharides for infants and young children

25.4 Legislative aspects and safety of galactooligosaccharides

25.5 Galactooligosaccharide products

25.6 Applications of galactooligosaccharides

25.7 Stability of galactooligosaccharides

25.8 Concluding remarks and future developments

References

26 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients

26.1 Developing new foods: the health dimension

26.2 A global approach to successful food conception, applied to the case of digestive health

26.3 The ingredients and the formulation: practical aspects of the incorporation of nondigestible oligosaccharides

26.4 Elaborating new food products with nondigestible oligosaccharides

26.5 What are the key success factors? Synthesis and comments from an expert chef

26.6 Conclusion

References

Epilogue: Concluding Thoughts on Food Bioactive Oligosaccharides

Index

List of Tables

Chapter 1

Table 1.1

Table 1.2

Table 1.3

Table 1.4a

Table 1.4b

Table 1.5

Table 1.5

Table 1.5

Table 1.6

Chapter 2

Table 2.1

Chapter 3

Table 3.1

Table 3.2

Table 3.3

Chapter 4

Table 4.1

Table 4.2

Chapter 8

Table 8.1

Chapter 9

Table 9.1

Table 9.2

Chapter 10

Table 10.1

Table 10.2

Chapter 11

Table 11.1

Table 11.2

Table 11.3

Chapter 12

Table 12.1

Table 12.2

Chapter 14

Table 14.1

Table 14.2

Table 14.3

Chapter 15

Table 15.1

Table 15.2

Chapter 16

Table 16.1

Chapter 17

Table 17.1

Table 17.2

Table 17.3

Table 17.4

Table 17.5

Chapter 19

Table 19.1

Table 19.2

Table 19.3

Table 19.4

Chapter 20

Table 20.1

Table 20.2

Table 20.3

Table 20.4

Table 20.5

Table 20.6

Chapter 21

Table 21.1

Table 21.2

Chapter 22

Table 22.1

Table 22.2

Chapter 23

Table 23.1

Chapter 24

Table 24.1

Table 24.2

Table 24.3

Table 24.4

Table 24.5

Table 24.6

Table 24.7

Table 24.8

Table 24.9

Chapter 25

Table 25.1

Table 25.2

Table 25.3

Table 25.4

Chapter 26

Table 26.1

Table 26.2

Table 26.3

Table 26.4

Table 26.5

Table 26.6

Table 26.7

Table 26.8

Table 26.9

Table 26.10

Table 26.11

Table 26.12

Table 26.13

Table 26.14

Table 26.15

Table 26.16

Table 26.17

Table 26.18

Table 26.19

Guide

Cover

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Contributors

Agemans, Arnaud

BENEO GmbH Obrigheim Germany

Alonso, José Luis

Chemical Engineering Department, University of Vigo (Campus Ourense) Ourense Spain; CITI Ourense Spain

Arrizón, Javier

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Guadalajara Jalisco Mexico

Ballesteros, Antonio O.

Instituto de Catálisis y Petroleoquímica, CSIC Madrid Spain

Barile, Daniela

Department of Food Science and Technology University of California Davis, CA USA; Foods for Health Institute University of California Davis, CA USA

Caers, Wim

BENEO GmbH Obrigheim Germany

Carrero-Carralero, Cipriano