Figure 3
Galacto-oligosaccharides (GOS) Composed of galactose chain linked together with ß (1-6) glycosidic bonds, and bound to glucose terminal by ß (1-3) or ß (1-4) glycosidic bond.
Source publication
Dr. Osama O Ibrahim is a highly-experienced Principle Research Scientist with particular expertise in the fields of biochemistry, microbiology, molecular biology, and bioprocessing for both pharmaceutical and food ingredients
Context in source publication
Context 1
... structure of galacto-oligosaccharides chain [G-(Gal)2-Gal], are varies in galactose (Gal) unit's length with a terminal of glucose (G) unit. The degree of galactose polymerization is in the range of two to eight galactose units (Figure 3), depends on different factors. These factors are; the enzyme property and activity, lactose concentration as a substrate, enzymatic reaction time, optimum conditions (pH, temperature, etc.), and enzymatic process method (free or immobilized enzymes) [19]. ...
Citations
... L. monocytogenes is capable to utilize fructose 9 [24], but it seems that it is not able to cleave the β-(1,2) glycosidic bond that connects individual fructose units. Galactooligosaccharides are composed of 2 -8 galactose units linked together with β-(1,6) glycosidic bonds and one molecule of terminal glucose connected by β-(1,3) or β-(1,4) glycosidic bond [40]. This prebiotic saccharide does not promote growth of L. monocytogenes, because galactose is not among substrates that provide a source of carbon for listeria growth [23]. ...
Listeria monocytogenes is an emerging pathogen responsible for serious foodborne disease, listeriosis. Commensal gut microbiota is the first line of defense against pathogen internalization. Gut microbiome can be modified by prebiotic substrates, which are among others frequently added to food products and dietary supplement. Prebiotics should selectively support the growth of beneficial microbes and thus improve host health. Nevertheless, little is known about their effect on growth of L. monocytogenes. The aim of this study was to evaluate the growth ability of four L. monocytogenes strains, representing the most common serotypes, on prebiotic oligosaccharides: beta(1,3)-D-glucan, inulin, fructooligosaccharides, galactooligosaccharides, lactulose, raffinose, stachyose, 2´-fucosyllactose and mixture of human milk oligosaccharides as a sole carbon source. The results showed that only beta(1,3)-D-glucan was metabolized by L. monocytogenes. Therefore, the health-safety of beta(1,3)-D-glucan in respect to listeriosis development should be furthermore studied.
... Jerusalem artichoke rhizomes contain the most stachyose. Raffinose and stachyose are inferior to sucrose in terms of sweetness, with a sweetness of 40-50% of sucrose (Ibrahim, 2018). ...
The relevance of this study is due to the growing interest of modern consumers in healthy eating, where fruit and vegetables play an important role, which should not only be aesthetically pleasing but also have high taste potential. The purpose of the article is to analyse and compare different approaches to assessing the sugar content of fruit and vegetable products, their effectiveness, and to substantiate areas for improvement. For this purpose, the author analysed the literature and regulatory and technical documents. Traditional methods for determining the sugar content are considered: total content, soluble solids content, and total soluble solids content. It has been established that the soluble solids content and the total soluble solids content of fruits cannot be equated and should be adjusted using an appropriate coefficient based on the percentage of sugars. It has been shown that the content of total soluble substances does not always correctly reflect the sugar content and does not correlate with the taste of sweetness of fruit and vegetables. The necessity of taking into account acidity, which significantly affects the perception of sweet taste, has been established. High acidity can inhibit the sweet taste of fruit and vegetables, even with a very high sugar content. It is proposed to use the ratio of sugar content to titratable acidity for a comprehensive assessment of the sugar content and taste of products. The necessity of using the BrimA and sweetness indices, which combine the indicators of sugars and acidity, as well as reflect the contribution of a single carbohydrate to the total sugar content of the product, is substantiated. These indices allow for a comprehensive assessment of sugar content and predict the sensory perception of fruit and vegetable raw materials. The absence of a single standardised approach and the need for comparative analysis to select optimal methods for measuring the sugar content of fruit and vegetable products are noted, so there is an urgent need to standardise such approaches to improve data comparison. The results of the article can be used to select the most informative methods of sugar content analysis. This will optimise quality control procedures and standardisation of measurements in the food industry
... The medicinal importance of alcoholic beverages is also discussed in Ayurveda. It is considers as a mild laxative beverage, relieving constipation [48] . Various positive health effects have been attributed to the consumption of rice beer, being effective against insomnia, headache and body ache, inflammation of body parts, diarrhoea and urinary problems, expelling worms, and as a treatment for cholera [9,38] . ...
... short-chain polysaccharides [3]. are examples of prebiotics commonly used as functional foods in the food industry [4]. ...
This research investigated and compared the prebiotic properties of a rice bran extract obtained through commercial xylanase extraction in comparison with water extraction. Prebiotic properties were evaluated by probiotic growth stimulation (L. casei and L. plantarum) and gastrointestinal pathogen inhibition (B. cereus and E. coli). The rice bran extract obtained with xylanase (RB1) displayed significantly higher total polysaccharide and total reducing sugar contents than those obtained with water (RB2; p<0.05). After extraction for 30 min, RB1 exhibited the highest total polysaccharide and total reducing sugar contents. HPLC analysis revealed that RB1 primarily contained xylose, while RB2 contained less glucose and lacked other sugar derivatives. RB1 proved effective in stimulating the growth of L. casei and L. plantarum, surpassing even inulin (a commercial prebiotic). Furthermore, it demonstrated a high potential for inhibiting the growth of pathogenic B. cereus and E. coli, comparable to inulin. In contrast, RB2 exhibited lower inhibitory capacity against B. cereus and E. coli.
... Until now, trehalose has been utilized in several industries. In the food industry, trehalose is commonly used as texturizer, preservative, and [2]. ...
Trehalose is a type of sugar that is known by its stability and resilience towards acid and low temperature. Furthermore, trehalose has numerous health benefits and has been used by several industries, including food, cosmetics, and pharmaceuticals. Even though trehalose could be easily produced using trehalose synthase (TreS) enzyme, a sustainable production of trehalose is still a problem. Our work aims to develop an approach to identify a novel trehalose synthase enzyme from various organisms, especially thermophilic bacteria, by implementing a deoxyribonucleic acid (DNA) marker technique. We first collected protein and DNA sequences from public biological databases and subsequently conducted sequence analysis. We then designed degenerate primers based on the conserved regions identified from the sequence analysis. The designed primers were subjected to primer characterization using Oligo Calc software. The primers were further validated via in-silico PCR amplification. In general, our designed primers possess the properties to work optimally. In addition, agarose gel electrophoresis that the primers successfully amplified nucleotides encoding TreS enzyme from all samples. Our findings may serve as a basis to discover the TreS enzyme variants which possess superior attributes, allowing the sustainable production of trehalose.
... Mannose-rich glycoproteins alleviate asthma symptoms, and fucose derivatives hinder tumor growth. Sugar structure affects daunorubicin's anticancer properties [36][37][38][39][40]. ...
Cow milk oligosaccharides (CMOs) are complex carbohydrates found in cow milk that resemble the oligosaccharides in human milk and are essential for regulating the immune system and forming the gut flora of infants. As prebiotics, they promote the growth of specific beneficial gut bacteria, such as Lactobacilli and Bifidobacteria, thus promoting the creation of short-chain fatty acids for gut health. Furthermore, CMOs correlate with enhanced infant immune system development, offering safeguards against pathogens and anti-inflammatory benefits. The results of recent CMO research are revealed in this review, together with their biological importance and potential applications. Their relevance to infant nutrition is highlighted, as is their potential to be used as bioactive ingredients in novel functional foods and nutraceuticals. This study also describes upcoming obstacles and opportunities for CMO research, such as understanding their structures and functions, improving extraction methods, and expanding applications to different age groups
... Until now, trehalose has been utilized in several industries. In the food industry, trehalose is commonly used as texturizer, preservative, and IOP Publishing doi: 10.1088/1755-1315/1297/1/012079 2 stabilizer for various foods, such as instant noodles, fruits, and creams (for cakes and pastries) [2]. ...
Trehalose is a type of sugar that is known by its stability and resilience towards acid and low temperature. Furthermore, trehalose has numerous health benefits and has been used by several industries, including food, cosmetics, and pharmaceuticals. Even though trehalose could be easily produced using trehalose synthase (TreS) enzyme, a sustainable production of trehalose is still a problem. Our work aims to develop an approach to identify a novel trehalose synthase enzyme from various organisms, especially thermophilic bacteria, by implementing a deoxyribonucleic acid (DNA) marker technique. We first collected protein and DNA sequences from public biological databases and subsequently conducted sequence analysis. We then designed degenerate primers based on the conserved regions identified from the sequence analysis. The designed primers were subjected to primer characterization using Oligo Calc software. The primers were further validated via in-silico PCR amplification. In general, our designed primers possess the properties to work optimally. In addition, agarose gel electrophoresis that the primers successfully amplified nucleotides encoding TreS enzyme from all samples. Our findings may serve as a basis to discover the TreS enzyme variants which possess superior attributes, allowing the sustainable production of trehalose.
... The Asian market, particularly Japan, has shown significant interest in XOS, making it the largest producer and consumer worldwide [129]. In 2018, XOS was recognized as a novel food by the European Union, followed by gaining the status of a generally recognized as safe (GRAS) food ingredient in the United States [130,131]. The XOS market is experiencing substantial growth and is expected to reach a value of $130 million by 2025, with annual growth of 4.1% from its $94 million value in 2018 [132]. ...
Prebiotics are bioactive compounds added to or naturally found in some foods that serve as substrates for specific host microorganisms of the gastrointestinal tract, conferring health benefits. The objective of this work was to demonstrate, through an updated bibliographic survey, the importance of prebiotics, considering their performance in food technology, as well as their benefits in the health of their consumers. The definition of functional foods and prebiotics was presented, which are classified into three main classes: polyols, oligosaccharides, and dietary fibers. Prebiotics are widely used in the production of beverages, bakery, dairy products, and meats, both for their health benefits and for their technological properties. They are also added along with probiotics in symbiotic foods, promoting increased viability, growth, and development of probiotic bacteria during processing and digestion. Benefits such as improved lipid metabolism, constipation relief, reduced risk of gastrointestinal diseases, increased absorption of vitamins and minerals, prevention of type II diabetes, help in controlling blood glucose, weight loss, and stimulation of the immune system have already been proven through in vivo and in vitro studies. These studies demonstrate that prebiotics present countless benefits to health, and these benefits vary according to the type of prebiotic consumed. For this reason, it is of the utmost importance to know the functional foods supplemented with prebiotics, as well as their functionality. Along with the studies of new prebiotics, new health benefits will emerge, making it increasingly necessary to have a functional diet through diets with the inclusion of prebiotics.
... GOS are short-chain, non-digestible carbohydrates (Ibrahim 2018;Maráz et al. 2022). GOS can be synthesized through the enzymatic trans-galactosylation of lactose (Lac) by the microbial enzyme β-galactosidase derived from bacteria, yeasts, and fungi (Ibrahim 2018;Maráz et al. 2022). ...
... GOS are short-chain, non-digestible carbohydrates (Ibrahim 2018;Maráz et al. 2022). GOS can be synthesized through the enzymatic trans-galactosylation of lactose (Lac) by the microbial enzyme β-galactosidase derived from bacteria, yeasts, and fungi (Ibrahim 2018;Maráz et al. 2022). The typical structure of GOS is made up of galactose (Gal) units linked by diverse glycosidic bonds, including β-(1-1), β-(1-2), β-(1-3), β-(1-4), and β-(1-6), along with a glucose (Glc) unit at the reducing end (de Almeida and Maitan-Alfenas 2021). ...
Human milk oligosaccharides (hMOs) in mothers' milk play a crucial role in guiding the colonization of microbiota and gut-immune barrier development in infants. Non-digestible carbohydrates (NDCs) such as synthetic single hMOs, galacto-oligosaccharides (GOS), inulin-type fructans and pectin oligomers have been added to infant formula to substitute some hMOs' functions. HMOs and NDCs can modulate the gut-immune barrier, which is a multiple-layered functional unit consisting of microbiota, a mucus layer, gut epithelium, and the immune system. There is increasing evidence that the structures of the complex polysaccharides may influence their efficacy in modulating the gut-immune barrier. This review focuses on the role of different structures of individual hMOs and commonly applied NDCs in infant formulas in (i) direct regulation of the gut-immune barrier in a microbiota-independent manner and in (ii) modulation of microbiota composition and microbial metabolites of these polysaccharides in a microbiota-dependent manner. Both have been shown to be essential for guiding the development of an adequate immune barrier, but the effects are very dependent on the structural features of hMO or NDC. This knowledge might lead to tailored infant formulas for specific target groups.
... However, a study recently showed that MOS undergoes only partial cleavage and serves as a substrate for intestinal microbiota, which is known as a prebiotic effect [2]. Additionally, MOS reduces intestinal pathobiont microorganisms and increases the levels of beneficial bacteria of the genus Bifidobacterium, which improves the health of the colon, for example, by improving intestinal peristalsis, and preventing constipation [3]. MOS might even have immunomodulatory effects [4]. ...
... Because of these health benefits, MOS can be categorized as functional oligosaccharides. Functional oligosaccharides are non-digestible by human gut enzymes, except for maltooligosaccharides and trehalose [3], and provide health benefits such fiber and prebiotics [5]. ...
... The broken components are absorbed and serve as a source of energy in the form of glucose. On the contrary, non-glycemic carbohydrates (e.g., isomaltooligosaccharides) contain unbreakable bonds (α-1,6), and thus, they cannot be broken down in the upper digestive tract and promote the growth of beneficial bacteria in the colon [3,13]. The free anomeric carbon at the end of the maltooligosaccharide molecule ( Figure 1) makes it a reducing saccharide. ...
Maltooligosaccharides (MOS) are homooligosaccharides that consist of 3–10 glucose molecules linked by α-1,4 glycosidic bonds. As they have physiological functions, they are commonly used as ingredients in nutritional products and functional foods. Many researchers have investigated the potential applications of MOS and their derivatives in the pharmaceutical industry. In this review, we summarized the properties and methods of fabricating MOS and their derivatives, including sulfated and non-sulfated alkylMOS. For preparing MOS, different enzymatic strategies have been proposed by various researchers, using α-amylases, maltooligosaccharide-forming amylases, or glycosyltransferases as effective biocatalysts. Many researchers have focused on using immobilized biocatalysts and downstream processes for MOS production. This review also provides an overview of the current challenges and future trends of MOS production.
