Food Oligosaccharides

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.

Autorentext

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

Zusammenfassung

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 Bioactivity*is 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.

Inhalt

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 Non-Naturally Occurring Oligosaccharides **9 Production and Bioactivity of Oligosaccharides Derived fro…