WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
·
2023
·Vol. 39
·期 12
·1-9
·
IF 4.1
LI Zhihui,Tian-tian Lai,Aziz Tariq,Min Zhang,Sarwar Abid,Zhennai Yang,Alharbi Metab,Alshammari Abdulrahman,Alasmari Abdullah F
In the enzymatic synthesis of galacto-oligosaccharide (GOS), the primary by-products include glucose, galactose and unreacted lactose. This This study was aimed to provide a method to to purify GOS by yeat fermentation and explore the interaction between GOS and CAS with a view for expanding the prospects of GOS application in the food industry. The crude GOS(25.70 g/L) was purified in this study using the fermentation method with Kluyveromyces lactis CICC 1773. Optimal conditions for purification with the yeast were 75 g/L of the yeast inoculation rate and 50 g/L of the initial crude GOS concentration for 12 h of incubation. After removing ethanol produced by yeast by low-temperature distillation, GOS content could reach 90.17%. A study of the interaction between GOS and casein (CAS) in a simulated acidic fermentation system by D-(+)-gluconic acid δ-lactone (GDL) showed that the GOS/CAS complexes with higher GOS concentrations, e.g., 4% and 6% (w/v), was more viscoelastic with higher water-holding capacity, but decreased hardness, elasticity, and cohesiveness at 6% (w/v) of GOS. The addition of GOS to CAS suspension significantly caused (p<0.05) decreased particle sizes of the formed GOS/CAS complexes, and the suspension system became more stable. FT-IR spectra confirmed the existence of different forms of molecular interactions between CAS and GOS, e.g., hydrogen bonding and hydrophobic interaction, and the change of secondary structure after CAS binding to GOS.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiayuan Liu,Xinyu Hou,Ziyuan Wang,Fei Gao,Gaoqi Ye,Jie Liu
Solid-in-oil-in-water (S/O/W) emulsions containing calcium carbonate (CaCO 3 ) are a potential new type of calcium-fortified emulsion system. This study developed ultrasonication-pretreated β-lactoglobulin (ULG)-galactooligosaccharide (GOS) conjugates using a novel combined method involving ultrasonication and Maillard reaction. This synergistic approach significantly increased the grafting degree and induced structural modifications of protein. The ULG-GOS conjugates exhibited superior emulsifying properties and interfacial stabilization capacity through exposed hydrophobic domains and strengthened electrostatic repulsion. When applied as stabilizers for S/O/W emulsions, ULG-GOS conjugates form a homogeneous system with significantly improved environmental stability. Notably, in vitro digestion studies revealed a 2-fold increase in calcium bioaccessibility (58.77 ± 1.75 %) of ULG-GOS stabilized system compared to native LG-stabilized systems. This study underscored the critical role of ultrasonication in enhancing the functionality of LG-GOS conjugates, which were essential to nutritional formulations designed to facilitate calcium absorption.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 7
·3014-3022
·
IF 3.167
Junjie Ma,Jinru Zhou,Lerong Chen,Hong Zhang,Yanbo Wang,Linglin Fu
Ovomucoid (OVM), known as the major allergen in egg white, has gained increasing concerns in industrialized countries. Here, we found the deglycosylation and Maillard reaction with galactooligosaccharide (GOS) and fructooligosaccharide (FOS) can induce conformational transformation of OVM from other structures (β-turn, strang, and random coils) to α-helix. We also introduced an approach to reduce the allergenicity of Gallus domesticus OVM by Maillard reaction with GOS and FOS. However, the OVM glycated by mannosan (MOS) and deglycosylated OVM exhibited higher allergenicity than native OVM. Therefore, GOS and FOS, especially GOS, could be applied in the reduction of the potential allergenicity of OVM through glycation. Furthermore, these findings may provide new insights into the development of hypoallergenic egg products. Practical Application In this study, the allergenicity and conformation of OVM treated with deglycosylation and glycation (GOS, FOS, and MOS) were investigated. The results would provide a better understanding of the effects of deglycosylation and Maillard reaction with different reducing sugars on the molecular characteristics of OVM and further provide new insights into the development of hypoallergenic egg products.
研究领域:
食品科学
·
过敏学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Linglin Fu,Chong Wang,Jinbao Wang,Saiqiao Ni,Yanbo Wang
Tropomyosin (TM), the predominant shellfish allergen, has induced severe food allergy worldwide, but efficient prevention and cure measures are limited nowadays. In the present study, we introduced an approach to eliminate Penaeus chinensis TM by Maillard reaction with reducing sugars including ribose, galacto-oligosaccharide (GOS) and chitosan-oligosaccharide (COS), which reduced the allergenicity by up to 60%. We also evaluated the conformational changes of TM during reaction by far-UV circular dichroism, and found the reaction-induced alternation from α-helix to β-sheet. We further determined the effect of Maillard reaction on TM allergenic epitopes to investigate the detailed mechanisms, and revealed the structure preference of different sugars. Correlation analysis with experimental data revealed that α-helix mediated the allergenicity elimination by Maillard reaction. There results provided theoretical foundations for the improvement and application of Maillard reaction in allergenic food processing.
研究领域:
食品科学
·
过敏反应
·
蛋白质化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Shishan Fu,Song Miao,Xiaobin Ma,Tian Ding,Xingqian Ye,Donghong Liu
The stabilization of lactose in the form of amorphous (i.e. non-crystalline form) is the basic requirement to maintain the quality of relevant food and pharmaceutical products. The physiochemical properties of amorphous lactose mixed with galacto-oligosaccharide (GOS) were investigated. Water sorption , glass transition temperature, and crystallisation behaviour of lactose in the present of GOS (1:1 w/w) were measured at various water activity (0.11–0.75 a w , 25 °C) and lactose mutarotation was also evaluated. All of them were compared with the physiochemical properties of trehalose-lactose (1:1 w/w). The addition of GOS to lactose increased the hygroscopicity of the mixture, as well as slightly increased the glass transition temperature compared to lactose alone. The critical water activity (at 0.68 a w ) of lactose crystallisation was increased by the addition of GOS as compared to that of trehalose-lactose (1:1 w/w) (at 0.58 a w ) or lactose alone (at 0.44 a w ). The dramatical inhibition of lactose crystallisation with a lower crystallisation kinetic constant and the alternation of lactose crystal forms in the presence of GOS was observed as compared to the crystallisation behaviour of trehalose-lactose (1:1 w/w) and pure lactose at 0.68 and 0.75 a w , 25 °C. Without affecting its T g , the significantly delayed crystallisation of lactose in GOS-lactose mixture (1:1 w/w) was more likely due to the change of lactose mutarotation. As comparing to trehalose that is an effective inhibitor, GOS has a stronger ability to prevent lactose from crystallisation in hydrous matrices.
研究领域:
食品科学
·
药学
·
物理化学
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2018
·Vol. 9
·期 11
·5999-6009
·
IF 3.289
Peng Wen,Teng-Gen Hu,Lin Li,Min-Hua Zong,Hong Wu
The antioxidant quercetin (Q) is a bioactive compound that can inhibit colon cancer. However, its poor stability in the upper gastro-intestinal tract and low bioavailability compromised its benefits. In this study, a biopolymer-based colon-specific delivery system for Q was constructed by co-axial electrospinning. Quercetin-loaded chitosan nanoparticles (QCNP) were firstly prepared and characterized. Then, a Q-loaded electrospun fiber mat (Q-loaded EFM) containing prebiotics (galactooligosaccharide, GOS) was fabricated using sodium alginate as the shell layer and the abovementioned QCNP and prebiotics as the core layer. The DPPH assay showed that the antioxidant activity of Q was maintained in the obtained film. Owing to the addition of prebiotic GOS, the obtained fiber mat exhibited good prebiotic effects. In vitro release kinetics showed a sustained and targeted colon-specific release of Q from the Q-loaded EFM containing GOS, and the release rate of Q was enhanced by the presence of GOS. The obtained film also exhibited inhibition effects on Caco-2 cells in a dose- and time-dependent manner. Flow cytometry and fluorescence microscopy analysis indicated that the Q-loaded EFM containing GOS exerted its activity on colonic cancer cells by arresting the cell cycle in the G0/G1 phase and triggering apoptotic cell death. This study demonstrates the potential of the obtained film as an oral delivery system for encapsulation, protection, and release of Q at the colon for the oral therapy of colon disorders.
研究领域:
药学
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生物技术
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材料科学
·
肿瘤学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yuanyuan Zhao,Yubin Wang,Qiancheng Ma,Dan Wang,Qianqian Jiang,Pan Wang,Zhiwen Ge,Junjuan Wang,Peiyou Qin,Xiaoyan Zhao
Dietary oligo- and polysaccharides modulate gut microbiota and thus exert prebiotic activity, which is determined by their heterogeneous structure. To explore the correlations between monosaccharide profile and microbial community, simulated gut fermentation of different glycans, including arabinan (ArB), galactooligosaccharide (GOS), arabinogalactan (ArG), rhamnogalacturonan (RhG), and xyloglucan (XyG) that are characterized by typical sugar residues were performed. Results showed that RhG displayed high contents of galacturonic acid (344.79 mg/g), rhamnose (171.70 mg/g), and galactose (151.77 mg/g), and the degradation ratio of them after fermentation was 73.87 %, 84.96 %, and 87.11 %, respectively. Meanwhile, the relative abundance of glycan-degrading bacteria Bacteroides in the RhG was boosted from 4 h (4.97 %) to 48 h (36.45 %). Butyrate-generating bacteria Megasphaera (56.69 %) and Bifidobacterium (28.02 %) are dominant genera in the ArB, which generated the highest concentration of carbohydrate-metabolite (94.58 mmol/L) in terms of acetate, propionate, butyrate and valerate, followed by the ArG (87.36 mmol/L). However, ammonia generation of the ArG increased rapidly, representing the highest content of protein-metabolite (66.36 mmol/L) including ammonia, isobutyrate, and isovalerate. As compared, metabolites generated from protein and carbohydrates grow steadily at a low level during the XyG fermentation. Correlation analysis further indicated that Bacteroide s was positively correlated with propionate ( p < 0.001), galacturonic acid ( p < 0.001), and rhamnose ( p < 0.05), while Bifidobacterium has positive correlation with butyrate and arabinose ( p < 0.01). Overall, monosaccharides composition in the different oligo- and polysaccharides induces distinct responses of the dominant microbiota and thus modulates the subsequent fermentation metabolites of carbohydrate and protein, promoting a deep understanding of the structure-fermentation relationship of dietary glycans.
研究领域:
微生物学
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营养学
·
食品科学
·
肠道微生物
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Jiayue Tang,Dan Yao,Jiahe Zhao,Maolin Tu
Human milk oligosaccharides (HMOs) are significant constituents of breast milk and have potential anti-inflammatory bioactivities. We compared the immunomodulatory effects of lacto-N-biose I (LNB), lacto-N-triose II (LNT II), galacto-oligosaccharides (GOS), and their combinations (GOS+LNB, GOS+LNT II, LNB+LNT II, m/m=1:1) in lipopolysaccharide-induced RAW264.7 macrophages. LNT II and LNB+LNT II efficiently inhibited inflammation-related gene expression and enhanced phagocytosis and anti-inflammatory ability, which may be attributed to their N-acetylglucosamine structure. Three milk powder prototypes (control, LNT II, and LNB+LNT II) were formulated and characterized, exhibiting favorable physicochemical properties. In-vitro simulated digestion coupled with caucasian colon adenocarcinoma (Caco-2) inflammation model demonstrated that the milk powder digestives inhibited tumor necrosis factor-alpha (TNF-α) and interleukin-1 beta (IL-1β) release while promoting interleukin-10 (IL-10) production. The digestives of the three milk powders could also inhibit the decrease in transmembrane electrical resistance and the increase in intestinal permeability, playing a crucial role in maintaining intestinal homeostasis. This study will contribute to the functional evaluation and product development of HMOs and inform milk powder design.
研究领域:
营养学
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免疫学
·
食品科学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）