Production Of Prebiotic Oligosaccharides Research Articles

Characterization of mannanases from Clonostachys byssicola involved in the breakdown of lignocellulosic substrates

Enzymatic saccharification of lignocellulosic agricultural residues, such as soybean hull, is increasingly used in Brazil to obtain fermentable sugars for use in biotechnological processes. The filamentous fungus, Clonostachys byssicola, is known to secrete an arsenal of holocellulolytic enzymes, including mannanases, which degrade the hemicellulosic components in soyabean hull. In this study, we investigated the biochemical characteristics of mannanases produced by C. byssicola. The mannanases in the concentrated crude extract (CCE) of C. byssicola showed high activity at acidic pH (5.0) and 55 °C. Furthermore, these enzymes do not depend on additional metal cofactors for their activation, although phenolic compounds inhibited the mannanase activity. Multiple forms of mannanases were identified in the CCE, which holds significance in the production of manno-oligosaccharides from different carbon sources. Scanning electron microscopy revealed structural modifications in lignocellulosic residues, including soybean hull and sugarcane bagasse, upon incubation with CCE. HPLC analysis detected mannotriose as the main oligosaccharide generated during the degradation of lignocellulosic residues. In contrast, hydrolysis of galactomannans (locust bean gum and guar gum) generated oligosaccharides of different sizes, such as mannobiose, mannotriose, mannotetraose, mannopentaose, and mannohexaose. These results highlight the potential of C. byssicola mannanases in hemicellulose degradation and production of prebiotic oligosaccharides.

A Review on the Various Sources of β-Galactosidase and Its Lactose Hydrolysis Property.

β-Galactosidase is a glycoside hydrolase enzyme that possesses both hydrolytic and transgalactosylation properties and has several benefits and advantages in the food and dairy industries. The catalytic process of β-galactosidase involves the transfer of a sugar residue from a glycosyl donor to an acceptor via a double-displacement mechanism. Hydrolysis prevails when water acts as an acceptor, resulting in the production of lactose-free products. Transgalactosylation prevails when lactose acts as an acceptor, resulting in the production of prebiotic oligosaccharides. β-Galactosidase is also obtained from many sources including bacteria, yeast, fungi, plants, and animals. However, depending on the origin of the β-galactosidase, the monomer composition and their bonds may differ, thereby influencing their properties and prebiotic efficacy. Thus, the increasing demand for prebiotics in the food industry and the search for new oligosaccharides have compelled researchers to search for novel sources of β-galactosidase with diverse properties. In this review, we discuss the properties, catalytic mechanisms, various sources and lactose hydrolysis properties of β-galactosidase.

Cashew juice containing prebiotic oligosaccharides.

The enzyme dextransucrase in a medium containing sucrose and an acceptor as substrate synthesizes prebiotics oligosaccharides. The cashew apple juice works as a source of acceptors because it is rich in glucose and fructose (enzyme acceptors). The use of cashew apple juice becomes interesting because it aims at harnessing the peduncle of the cashew that is wasted during the nut processing, which is the product of greater economic expression. The production of dextransucrase enzyme was done by fermentative process by inoculating the bacterium Leuconostoc mesenteroides NRRL B512F into a culture medium containing sucrose as the only carbon source. Thus, the aim of this work was the production of prebiotic oligosaccharides by enzymatic process with addition of the dextransucrase enzyme to the clarified cashew apple juice. Dextran yield was favored by the combination of low concentrations of sucrose and reducing sugars. The formation of oligosaccharides was favored by increasing the concentration of reducing sugars and by the combination of high concentrations of sucrose and reducing sugars, the highest concentration of oligosaccharides obtained was 104.73g/L and the qualitative analysis showed that at concentrations of 25g/L and 75g/L of sucrose and reducing sugar, respectively, it is possible to obtain oligosaccharides of degree of polymerization up to 12. The juice containing prebiotic oligosaccharide is a potential new functional beverage.

Controlled germination to enhance the functional properties of rice

The production of prebiotic oligosaccharides during germination of rice has been investigated. Germination of waxy (RD6) and non-waxy (RD17) rice was compared by evaluating the total reducing sugars, free amino nitrogen, pH and enzyme activities over a 7-day period. An increment of amylolytic enzymes and chemical changes were observed in both varieties. RD6 showed higher levels of total reducing sugars and also higher amylolytic activities including α-amylase and α-glucosidase, which reached maximum values at the third day of germination. However, the amount of free amino nitrogen in RD6 was lower than in RD17. Sugar analysis indicates that RD6 produces higher concentration of sugars and oligosaccharides during germination. Based on these results, germinated RD6 at different times was used to produce malted rice syrup through mashing. After saccharification, the malted rice syrup contained different concentrations of sugars and oligosaccharides, particularly isomaltose, panose and isomaltotriose, which have been reported to have prebiotic properties.