In the last decade, a number of non-digestible oligosaccharides (NDOs) have been introduced as new ingredients for food applications, particularly in Europe and Japan. They are classified as prebiotics because they are not hydrolysed nor absorbed in the upper part of the gastro-intestinal tract and are claimed to beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacterial species already resident in the colon. In addition they may repress pathogen colonization, growth or virulence and induce systematic effects which can be beneficial to health (Crittenden and Playne, 1996; Nakakuki, 2003). For commercial production, NDOs could be obtained through extraction from natural sources and enzymatic or chemical synthesis. Here, we report the effective synthesis of -galactooligosaccharides ( -GOS), lactosucrose, and lactulose by the use of glycosidases. -GOSwas synthesized from galactose by reverse reaction of galactosidase DS from Aspergillus niger. Lactosucrose and lactulose were synthesized with lactose as donor using the transglycosylationof -d-galactosidase fromBacillus circulans. The results showed that the enzymes used could effectively catalyze the reaction and the three targeted oligosaccharides were detected by HPLC. The reaction products were isolated and purified, and then their structures were confirmed by analysis of mass and NMR. The effects of different factors such as substrate concentration, donor/acceptor ratio, enzyme concentration, reaction pH and temperatures on the formation of oligosaccharides were investigated. Under the optimum conditions, the yield of -GOS reached about 30%, including 79% -galactobiose ( -Gal2) and 21% -galactotriose ( -Gal3); the yield of lactosucrose and galactooligosaccharides reached 26.5% and the yield of lactulose reached 14%. Therefore, they would be practical procedures for industrial production of -GOS, lactosucrose and lactulose, which could be used as new physiologically functional food materials contributing to human health in many ways.
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