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Synthesis and characterization of a potential prebiotic trisaccharide from cheese whey permeate and sucrose by Leuconostoc mesenteroides dextransucrase

AutorDíez-Municio, M. ; Montilla, Antonia ; Jimeno, M. Luisa ; Corzo, Nieves ; Olano, Agustín ; Moreno, F. Javier
Fecha de publicación2012
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 60(8): 1945-1953 (2012)
ResumenThe production of new bioactive oligosaccharides is currently garnering much attention for their potential use as functional ingredients. This work addresses the enzymatic synthesis and NMR structural characterization of 2-α-d-glucopyranosyl-lactose derived from sucrose:lactose and sucrose:cheese whey permeate mixtures by using a Leuconostoc mesenteroides B-512F dextransucrase. The effect of synthesis conditions, including concentration of substrates, molar ratio of donor/acceptor, enzyme concentration, reaction time, and temperature, on the formation of transfer products is evaluated. Results indicated that cheese whey permeate is a suitable material for the synthesis of 2-α-d-glucopyranosyl-lactose, giving rise to yields around 50% (in weight respect to the initial amount of lactose) under the optimum reaction conditions. According to its structure, this trisaccharide is an excellent candidate for a new prebiotic ingredient, due to the reported high resistance of α-(1→2) linkages to the digestive enzymes in humans and animals, as well as to its potential selective stimulation of beneficial bacteria in the large intestine mainly attributed to the two linked glucose units located at the reducing end that reflects the disaccharide kojibiose (2-α-d-glucopyranosyl-d-glucose). These findings could contribute to broadening the use of important agricultural raw materials, such as sucrose or cheese whey permeates, as renewable substrates for enzymatic synthesis of oligosaccharides of nutritional interest.
Versión del editorhttps://doi.org/10.1021/jf204956v
URIhttp://hdl.handle.net/10261/51839
DOI10.1021/jf204956v
Identificadoresdoi: 10.1021/jf204956v
issn: 0021-8561
e-issn: 1520-5118
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