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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.
List of contents
Contributors, xiv
Preface, xix
Part I Production and Bioactivity of Oligosaccharides
Part I.I Naturally Occurring Oligosaccharides
1 Bioactivity of Human Milk Oligosaccharides, 5
Clemens Kunz, Sabine Kuntz, and Silvia Rudloff
1.1 Introduction, 5
1.2 Structural uniqueness of human milk oligosaccharides, 5
1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract, 8
1.4 Human milk oligosaccharides and systemic effects, 15
1.5 Human milk oligosaccharides and studies in animals and humans, 15
1.6 Conclusion and perspective, 16
Acknowledgment, 17
References, 17
2 Production and Bioactivity of Bovine Milk Oligosaccharides, 21
David C. Dallas, Mickael Meyrand, and Daniela Barile
2.1 Introduction, 21
2.2 Bovine milk oligosaccharides' composition, 22
2.3 Bovine milk oligosaccharides' concentration, 27
2.4 Resistance to digestion, 27
2.5 Oligosaccharides' biological activities, 28
2.6 Isolation approaches, 30
2.7 Conclusion, 31
Acknowledgments, 31
References, 31
3 Production and Bioactivity of Oligosaccharides in Plant Foods, 35
Cristina Martínez-Villaluenga and Juana Frías
3.1 Introduction, 35
3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods, 35
3.3 Production of naturally occurring plant oligosaccharides, 40
3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action, 43
3.5 Conclusions and future perspectives, 48
References, 48
4 Production and Bioactivity of Oligosaccharides from Chicory Roots, 55
Matthias Moser, Arnaud Agemans, and Wim Caers
4.1 Production of oligosaccharides from chicory roots, 55
4.2 Bioactivity of oligosaccharides from chicory roots, 60
4.3 Future trends, 68
4.4 Conclusions, 69
References, 69
5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass, 76
Jesper Holck, Arland T. Hotchkiss, Jr., Anne S. Meyer, Jørn D. Mikkelsen, and Robert A. Rastall
5.1 Production of pectic oligosaccharides, 76
5.2 Bioactivity of pectic oligosaccharides, 79
5.3 Conclusions, 83
References, 83
6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88
Patricia Gullón, Beatriz Gullón, María Jesus Gonzalez-Munoz, Jose Luis Alonso, and Juan Carlos Parajo
6.1 Hemicelluloses: general aspects, 88
6.2 Manufacture of oligosaccharides from hemicellulosic polymers, 89
6.3 Properties of hemicellulose-derived oligosaccharides, 93
6.4 Conclusion, 99
References, 99
7 Starch Hydrolysis Products with Physiological Activity in Humans, 107
Juscelino Tovar and Ana Rascon
7.1 Introduction, 107
7.2 Starch degradation may yield minor saccharides with physiological activity, 107
7.3 Physiological activity of starch hydrolysis products, 112
7.4 Concluding remarks, 115
References, 115
8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118
Patricia Ruas-Madiedo
8.1 Bacterial exopolysaccharides, 118
8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium, 120
8.3 Production and purification of exopolysaccharides, 121
8.4 Bioactivity of exopolysaccharides from probiotics, 124
8.5 Concluding remark and future trends, 128
Acknowledgments, 128
References, 128
Part I.II
About the author
Dr F. Javier Moreno, Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain
Dr María Luz Sanz, Institute of General Organic Chemistry, IQOG (CSIC), Madrid, Spain
Summary
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.
