Total Fructooligosaccharides Research Articles

Short-chain fructooligosaccharides synthesis using a commercial enzyme complex from Aspergillus sp. and anti-cancer activity on HCT116 and HT-29 cell lines

Over the last years, short-chain fructooligosaccharides (FOS) have gained significant attention as valuable food and dietary supplement components. Apart from implications such as dietary fibres, sweeteners, and humectants, FOS are hailed for their prebiotic properties. Moreover, much research is dedicated to their role as anti-cancer agents. Despite the ongoing interest, both technical aspects, challenges of FOS production, and their anti-cancer role necessitate more in-depth investigations to understand their healthcare role better. This study aimed to optimise critical FOS synthesis parameters using a commercial enzyme, Viscozyme® L, to obtain a preparation with a high FOS content. A central composite design and response surface methodology evaluated the effect of pH, temperature, synthesis time, substrate, and enzyme load on multiple responses, chosen as independent variables, were utilised to define optimal conditions. Under the optimal conditions (temperature 50 °C, pH 5.5, sucrose concentration 352 g/L, enzyme concentration 2.5% v/v, and 5.5 h of reaction), a preparation with a total FOS content of 58.8% was obtained. The FOS preparation showed minimal in vitro antioxidant capacity in the ORAC, CUPRAC, and ABTS*+assays. In addition, the cytotoxicity of FOS against tested cell lines was evaluated. FOS did not reduce HT-29 cell viability even at the concentration of 2.5 mg/mL, whereas FOS inhibited the proliferation of HCT116 cells by 50% at 2.35 mg/mL. Finally, the sensitisation effect of FOS on HCT116 cell treatment with doxorubicin has been revealed.

Bioprocess development for fructooligosaccharides and carotenoids production using Agave mead

Fructooligosaccharides (FOS) and carotenoids are bioactive compounds of interest to the food industry due to the multiple benefits associated with their daily intake. One of the strategies that can be used to obtain said products of interest is successive fermentation, in which a compound of interest is produced in an initial fermentation, and the same resulting medium can be used to be fermented by another microorganism to generate another metabolite of interest. The successive fermentation strategy was used to produce FOS (first fermentation) and carotenoids (successive fermentation) using Agave mead as fermentation media. First, fermentation was evaluated for 120 h to determine the best fermentation time in terms of FOS productivity (g FOS/L*h) and carotenoids (mg/L*h). Once the best fermentation time was selected, the effect of different variables was evaluated. A Box Hunter & Hunter experimental design was used, considering five independent variables (pH, inoculum concentration, agitation, temperature, and light) at two levels (−1, +1) that influence total FOS (g/L) and total carotenoids (mg/L). Selected variables were later evaluated in a third-order experimental design (Box Behnken) to optimize total FOS (g/L) and total carotenoids (mg/L) in successive fermentation. As a result, it was possible to take advantage of the sugars present in the Agave mead to produce FOS and successively carotenoids in the same fermentation medium. In addition, through the experimental design, it was possible to obtain a concentration of 33.33 ± 1.39 g/L of total FOS and 5.11 ± 0.25 mg/L of total carotenoids in 48 h of fermentation.

Co-production of Gluconic Acid and Fructo-oligosaccharides by Aureobasidium pullulans from Sugarcane Molasses: Effect of Oxygen Transfer Rate in Stirred Tank and Airlift Bioreactors

Aureobasidium pullulans NCYC 4012 was used to produce gluconic acid (GA) and fructo-oligosaccharides (FOS) from sugarcane molasses (ScM). For the first time, three types of bioreactors operating at different conditions of oxygenation—a stirred tank reactor (STR) operating under atmospheric pressure varying stirring rate, a pressurized STR under increased air pressure up to 4 bar of air, and an airlift reactor under atmospheric pressure varying aeration rate—were employed for GA and FOS biosynthesis by A. pullulans. The highest oxygenation conditions favored GA production in the three bioreactors, whereas the synthesis of FOS was not favored by high oxygen availability. GA yields close to 1 g·g−1 (grams of GA produced per grams of glucose consumed) were achieved in bioreactors under atmospheric pressure, and the highest titer of GA of 75 g·L−1 was obtained in the airlift bioreactor. In this last, the highest concentration of total FOS of 65 g·L−1 and yield of FOS of 0.58 g·g−1 were obtained.

Inulinase and fructooligosaccharide production from carob using Aspergillus niger A42 (ATCC 204447) under solid-state fermentation conditions

This study aimed to the production of inulinase and fructooligosaccharides (FOSs) from carob under the solid-state fermentation (SSF) conditions by using Plackett-Burman Design (PBD). Based on the results the maximum inulinase and specific inulinase activities were 249.98 U/mL and 318.29 U/mg protein, respectively. When the fructooligosaccharide (FOS) results were evaluated, the maximum values of 1,1,1-Kestopentaose, 1,1-Kestotetraose, and 1-Kestose were 182.01, 506.16, 132.16 ppm while the lowest and highest total FOS values were 179.35 and 516.66 ppm, respectively. On the other hand, it was observed that the maximum inulinase activity was found at the center points of the design. Therefore, validation fermentations were carried out at center point conditions. Subsequently, the yielded bulk enzyme extracts were partially purified using Spin-X UF membranes with 10, 30, and 50 kDa cut-off values. After purification, the maximum inulinase activity was 247.30 U/mg using a 50 kDa cut-off value. Followed by this process, the purified enzyme was used to produce FOSs and the results indicated that the maximum total FOS amount was 28,712.70 ppm. Consequently, this study successfully demonstrates that Aspergillus niger A42 inulinase produced from carob under the SSF conditions can be used in FOSs production.

Optimization of the Ultrasound Operating Conditions for Extraction and Quantification of Fructooligosaccharides from Garlic (Allium sativum L.) via High-Performance Liquid Chromatography with Refractive Index Detector.

Dietary interventions have captured the attention of nutritionists due to their health-promoting aspects, in addition to medications. In this connection, supplementation of nutraceuticals is considered as a rational approach to alleviating various metabolic disorders. Among novel strategies, prebiotic-supplemented foods are an encouraging trend in addressing the issue. In the present investigation, prebiotic fructooligosaccharides (FOS) were extracted from garlic (Allium sativum L.) powder using ultrasound-assisted extraction (UAE). The response surface methodology (RSM) was used to optimize the independent sonication variables, i.e., extraction temperature (ET, 80, 90, and 100 °C), amplitude level (AL, 70, 80, and 90%) and sonication time (ST, 10, 15 and 20 min). The maximum FOS yield (6.23 ± 0.52%) was obtained at sonication conditions of ET (80 °C), AL (80%) and ST (10 min), while the minimum yield of FOS was obtained at high operating temperatures and time. The optimized FOS yield (7.19%) was obtained at ET (80 °C), AL (73%) and ST (15 min) after model validation. The influence of sonication parameters, i.e., ET, AL and ST, on FOS yield was evaluated by varying their coded levels from −1 to +1, respectively, for each independent variable. High-performance liquid chromatography with refractive index detector (HPLC-RID) detection and quantification indicated that sucrose was present in high amounts (2.06 ± 0.10 g/100 g) followed by fructose and glucose. Total FOS fractions which included nystose present in maximum concentration (526 ± 14.7 mg/100 g), followed by 1-kestose (428 ± 19.5 mg/100 g) and fructosylnystoses (195 ± 6.89 mg/100 g). Conclusively, garlic is a good source of potential prebiotics FOS and they can be extracted using optimized sonication parameters using ultrasound-assisted techniques with maximum yield percentage.

Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products.

Musa (ABB group) “Kluai Namwa” bananas (Musa sp.) are widely grown throughout Thailand. Mali Ong is the most popular Kluai Namwa variety used as raw material for sun-dried banana production, especially in the Bangkratum District, Phitsanulok, Thailand. The sun-dried banana product made from Nanwa Mali Ong is well recognized as the best dried banana product of the country, with optimal taste compared to one made from other Kluai Namwa varieties. However, the production of Mali Ong has fluctuated substantially in recent years, leading to shortages. Consequently, farmers have turned to using other Kluai Namwa varieties including Nuanchan. This study investigated the nutraceutical contents of two popular Namwa varieties, Mali Ong and Nuanchan, at different ripening stages. Nutraceuticals in the dried banana products made from these two Kluai Namwa varieties and four commercial dried banana products were compared. Results indicated that the content of moisture, total sugar, and total soluble solids (TSS) (°Brix) increased, while total solids and texture values decreased during the ripening stage for both Kluai Namwa varieties. Rutin was the major flavonoid found in both Namwa Mali Ong and Nuanchan varieties ranging 136.00–204.89 mg/kg and 129.15–260.38 mg/kg, respectively. Rutin, naringenin, quercetin and catechin were abundant in both Namwa varieties. All flavonoids increased with ripening except for rutin, gallocatechin and gallocatechin gallate. There were no significant differences (p < 0.05) in flavonoid contents between both varieties. Tannic acid, ellagic acid, gallic acid, chlorogenic acid and ferulic acid were the main phenolic acids found in Mali Ong and Nuanchan varieties, ranging from 274.61–339.56 mg/kg and 293.13–372.66 mg/kg, respectively. Phenolic contents of both varieties decreased, increased and then decreased again during the development stage. Dopamine contents increased from 79.26 to 111.77 mg/kg and 60.38 to 125.07 mg/kg for Mali Ong and Nuanchan, respectively, but the amounts were not significantly different (p < 0.5) between the two Namwa varieties at each ripening stage. Inulin as fructooligosaccharide (FOS) increased with ripening steps. Production stages of sun-dried banana products showed no statistically significant differences (p < 0.05) between the two Namwa varieties. Therefore, when one variety is scarce, the other could be used as a replacement in terms of total flavonoids, phenolic acid, dopamine and FOS. In both Namwa varieties, sugar contents decreased after the drying process. Sugar contents of the dried products were 48.47 and 47.21 g/100 g. The drying process caused a reduction in total flavonoid contents and phenolic acid at 63–66% and 64–70%, respectively. No significant differences (p < 0.05) were found for total flavonoid and phenolic contents between the dried banana products made from the two Namwa varieties (178.21 vs. 182.53 mg/kg and 96.06 vs. 102.19 mg/kg, respectively). Products made from Nuanchan varieties (24.52 mg/kg) contained significantly higher dopamine than that from Mali Ong (38.52 mg/kg). The data also suggest that the banana maturity stage for production of the sun dried products was also optimum in terms of high nutraceutical level.

Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes

Burdock root in natura has compounds with functional activity. However, few studies have evaluated the retention of these compounds after thermal processing. Thus, the present study aimed to evaluate the retention of functional compounds in burdock root-derived products. The processes consisted of blanching (98 °C/4 min; BR1) followed by cooking in oil (95 ± 4 °C/10 min; BR2), root infusion (2%, 98 °C/10 min; BR3), the infusion residue (BR4); as well as the production of two types of chips: roasted burdock roots (120 °C/20 min; BR5) and fried burdock roots (150 ± 4 °C/4 min; BR6). All samples were evaluated for the content of total phenolics (TPC), antioxidant capacity (AC), total fructooligosaccharides (FOSt), and bifidogenic activity in vitro. The control (BR1) presented TPC of 162.07 mg gallic acid equivalents (GAE)/100 g, AC of 0.42 μmol Trolox equivalent/100 g, and 0.71 g/100 g of FOSt. These levels changed significantly for all processed products (BR2 to BR6) (p < 0.05) when compared to the control, with a reduction of 46–99% of TPC (BR4 and BR6), 47%–99% of AC (BR5 and BR6) and 40–63% of FOSt (BR5 and BR6). The results showed that the retention of TPC, AC, and FOSt in burdock-derived products was affected by thermal treatment, which should be considered during root processing. Roasted burdock chips have proven to be an alternative for a new convenience product with functional properties.

Rapid determination of fructooligosaccharide in solar-dried banana syrup by using near-infrared spectroscopy

The transformation of value-added solar-dried banana to banana syrup, which contains very high levels of fructooligosaccharides (FOS), is attractive. It has promising economic potential for the nutraceutical and functional food industry. In this study, the near-infrared (NIR) spectroscopy was used for the detection of 1-kestose (GF2), nystose (GF3), 1F-fructofuranosylnystose (GF4), and total FOS in solar-dried banana syrup in the spectral region of 4000–12,000 cm−1. Partial Least Squares (PLS) were applied to build the regression models. Considering the highest coefficient of determination (R2) and the lowest root mean square error (RMSE) of prediction, the prediction model of GF2 and GF3 yielded the greatest when original spectra at the optimization wavelength region was used. At the same time, the SNV procedure exhibited the best for the prediction model of GF4 and total FOS. Therefore, NIR spectroscopy with the PLS technique can be suitably applied for the rapid detection of FOS in solar-dried banana syrup.

New insights into the molecular mechanism behind mannitol and erythritol fructosylation by \u03b2-fructofuranosidase from Schwanniomyces occidentalis

The β-fructofuranosidase from Schwanniomyces occidentalis (Ffase) is a useful biotechnological tool for the fructosylation of different acceptors to produce fructooligosaccharides (FOS) and fructo-conjugates. In this work, the structural determinants of Ffase involved in the transfructosylating reaction of the alditols mannitol and erythritol have been studied in detail. Complexes with fructosyl-erythritol or sucrose were analyzed by crystallography and the effect of mutational changes in positions Gln-176, Gln-228, and Asn-254 studied to explore their role in modulating this biocatalytic process. Interestingly, N254T variant enhanced the wild-type protein production of fructosyl-erythritol and FOS by sim 30% and 48%, respectively. Moreover, it produced neokestose, which represented sim 27% of total FOS, and yielded 31.8 g l−1 blastose by using glucose as exclusive fructosyl-acceptor. Noteworthy, N254D and Q176E replacements turned the specificity of Ffase transferase activity towards the synthesis of the fructosylated polyols at the expense of FOS production, but without increasing the total reaction efficiency. The results presented here highlight the relevance of the pair Gln-228/Asn-254 for Ffase donor-sucrose binding and opens new windows of opportunity for optimizing the generation of fructosyl-derivatives by this enzyme enhancing its biotechnological applicability.

Integrated Ultrasonication and Microbubble-Assisted Enzymatic Synthesis of Fructooligosaccharides from Brown Sugar.

Fructooligosaccharides (FOS) are considered prebiotics and have been widely used in various food industries as additives. Ultrasonication has been widely used to enhance food processes; however, there are few reports on ultrasound-assisted FOS synthesis. In the present study, FOS were produced from brown sugar using ultrasonication combined with microbubbles, and the production was optimised using a Box-Behnken experimental design. Here we showed that a combination of ultrasonication and microbubbles could boost the enzyme activity by 366%, and the reaction time was shortened by 60%. The reaction time was a significant variable affecting the FOS production. The optimum conditions were 5 min 45 s of ultrasonication and 7 min 19 s of microbubbles with a reaction time of 5 h 40 min. The maximum enzyme activity and total FOS yield were 102.51 ± 4.69 U·mL−1 and 494.89 ± 19.98 mg·g−1 substrate, respectively. In an enlarged production scale up to 5 L, FOS yields were slightly decreased, but the reaction time was decreased to 4 h. Hence, this technique offers a simple and useful tool for enhancing enzyme activity and reducing reaction time. We have developed a pilot technique as a convenient starting point for enhancing enzyme activity of oligosaccharide production from brown sugar.

Production and purification of fructo-oligosaccharides using an enzyme membrane bioreactor and subsequent fermentation with probiotic Bacillus coagulans

Fructo-oligosaccharides (FOS) are low-calorie sweeteners that can be synthesized by the transfructosylation of sucrose using enzymes known as fructosyltransferases. However, enzymatic conversion is inhibited by the accumulation of glucose as a byproduct, which limits the conversion rate and yield. We therefore developed a semi-continuous production process in an enzyme membrane bioreactor (EMBR) system followed by fermentation with the probiotic bacterium Bacillus coagulans. Filtration experiments were conducted in total recycle mode to evaluate membrane fouling using the resistance-in-series model. We found that fouling was predominantly caused by the accumulation of proteins at the membrane surface, which accounted for 29.6–95.5% of the total filtration resistance depending on the conditions. Using these data, we were able to achieve a stable filtration flux that fulfilled the requirements of the EMBR system by regulating the filtration parameters. The average concentration of total FOS in the products of EMBR reached 270 g·L−1, which was 4.6% higher than the batch process. Subsequently, the crude FOS preparation was treated by fed-batch fermentation with B. coagulans. The monosaccharides in the reaction mix (glucose and fructose) were completely removed, increasing the concentration of FOS to 195.9 g·L−1 and the purity to 96.6%.

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

Short-chain prebiotic fructo-oligosaccharides (FOS) produced by enzymatic conversion from sucrose often contains high concentration of monosaccharides as byproducts. In addition to conventional physical/chemical purification processes, microbial treatment is an alternative method to remove these byproducts. We used Bacillus coagulans to reduce the abundance of byproducts during the enzymatic production of FOS. It is a promising probiotic because this thermophilic and spore-forming bacterium remains viable and stable during food processing and storage. B. coagulans also produces lactic acid during the carbohydrate metabolism and is used industrially to produce lactic acid for medical and food/feed applications. We aimed to establish an evaluation system to screen different strains of B. coagulans for their performance and selected B. coagulans Thorne for the treatment of crude FOS due to its high growth rate, high sporulation rate, and low nutrient requirements. B. coagulans preferentially utilized monosaccharides over other sugar components of the FOS mixture. Glucose and fructose were completely consumed during the fermentation but 85% (w/w) of the total FOS remained. At the end of the fermentation, the total viable cell count of B. coagulans Thorne was 9.9 × 108 cfu·mL−1 and the maximum endospore count was 2.42 × 104 cfu·mL−1.

Two-Step Production of Neofructo-Oligosaccharides Using Immobilized Heterologous Aspergillus terreus 1F-Fructosyltransferase Expressed in Kluyveromyces lactis and Native Xanthophyllomyces dendrorhous G6-Fructosyltransferase

Fructo-oligosaccharides (FOS) are prebiotic low-calorie sweeteners that are synthesized by the transfer of fructose units from sucrose by enzymes known as fructosyltransferases. If these enzymes generate β-(2,6) glycosidic bonds, the resulting oligosaccharides belong to the neoseries (neoFOS). Here, we characterized the properties of three different fructosyltransferases using a design of experiments approach based on response surface methodology with a D-optimal design. The reaction time, pH, temperature, and substrate concentration were used as parameters to predict three responses: The total enzyme activity, the concentration of neoFOS and the neoFOS yield relative to the initial concentration of sucrose. We also conducted immobilization studies to establish a cascade reaction for neoFOS production with two different fructosyltransferases, achieving a total FOS yield of 47.02 ± 3.02%. The resulting FOS mixture included 53.07 ± 1.66 mM neonystose (neo-GF3) and 20.8 ± 1.91 mM neo-GF4.

Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials.

Grape must market has been rising and there is an increasing interest to use it as a "natural" replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new health style trend. The aim of this work was to investigate whether the combination of grape must with sucrose was a suitable raw material for the synthesis of FOS. This way, a prebiotic syrup containing fructose and FOS, potentially useful for the formulation of foods and beverages, could be obtained. The main process consisted of three stages, namely conditioning of grape must (oxidation of the initial glucose concentration, stage 1), synthesis of FOS [incorporation of 20, 30 and 55% (w/w) sucrose, and 3.5% v/v Viscozyme L - 4.2 U/mg-, stage 2], and conditioning of the final product (oxidation of the glucose generated during the synthesis, stage 3). At stage 1, glucose concentration decreased from 222.8 mg/mL to 47.2 mg/mL, representing a decay of about 80% regarding the initial concentration of glucose. At stage 2, incorporating 20% (w/w) sucrose was not enough to impulse FOS synthesis. In turn, although 30 and 55% (w/w) sucrose produced very similar concentrations of total FOS (DP3 + DP4), 55% (w/w) sucrose led to higher glucose generation and less DP4 formation. Hence, 30% (w/w) sucrose was the condition selected for the synthesis and further conditioning of the obtained product (stage 3). In these conditions, the final product consisted of more than 30% of short chain FOS (19% and 13% of DP3 and DP4, respectively), 55% fructose and less than 11% of glucose and sucrose. Considering that fructose has approximately double sweetening power than glucose, the obtained syrup has a bigger sweetening power in comparison with the original grape must, also providing the prebiotic benefits of FOS.

Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus delbrueckii subsp. bulgaricus

Prosopis nigra, a sucrose-rich crop, was used to enzymatically synthesize fructo-oligosaccharides (FOS). The obtained products were used as stabilizing matrices during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333.The centesimal composition of P. nigra flour was firstly determined. FOS were synthesized using Viscozyme L as biocatalyst. The progress of the enzymatic reaction was monitored by HPLC and compared with a reaction carried out using equivalent concentrations of pure sucrose as substrate (control). Then, P. nigra containing or not the obtained FOS (P. nigra + FOS or P. nigra) were used as matrices for freeze-drying and storage of L. delbrueckii subsp. bulgaricus CIDCA 333.P. nigra flour was rich in simple sugars (sucrose and fructose), total dietary fiber, and polyphenols. The main products of synthesis were FOS with degrees of polymerization (DP) within 3 and 5, and these results were comparable with those of the controls. DP3 was the first product obtained, attaining the maximal production after 1.29 hours of synthesis. The maximal production of total FOS (DP3 + DP4 + DP5) was achieved after 2.57 hours, indicating that larger FOS (DP4, DP5) were produced from DP3. Glucose was obtained as secondary product, but with significantly lower Vmax and Kf (maximal velocity for the production and constant for the formation) than DP3. Both P. nigra + FOS or P. nigra matrices stabilized the highly sensitive L. delbrueckii subsp. bulgaricus CIDCA 333 strain during freeze-drying and storage for up to 140 days at 4 °C, and were significantly better protectants than the controls of sucrose (p <0.05).The concomitant presence of prebiotics (FOS), antioxidants (polypyhenols) and lactic acid bacteria in the matrices provides a smart strategy to increase the value of this underutilized regional crop, turning it in an interesting ingredient potentially useful in the food industry.

Physical and chemical properties of powder produced from spray drying of inulin component extracted from Jerusalem artichoke tuber powder

In this study, inulin was extracted from Jerusalem artichoke tuber (JAT) powder and then concentrated before spray drying. The aims of this study were to (1) determine the drying condition that provided high powder yield together with superior qualities of JAT inulin powder and (2) investigate the chemical and physical properties of inulin powder. The inulin extracts at different concentrations of 10, 20, and 30 °Brix were spray-dried and then compared. The spray drying experiments were conducted at the inlet/outlet air temperatures of 150/90, 170/90, and 190/90 °C for the chosen concentration of inulin extract. It appeared that spray drying of the 30 °Brix extract at the inlet/outlet drying air temperatures of 190/90 °C resulted in the highest value of powder recovery, bulk density, water solubility and the lowest moisture content and hygroscopicity in comparison with its counterparts. SEM micrographs showed that the powder produced by this condition was more stable and less sticky than others. The sugars, total fructo-oligosaccharides (1-kestose, nystose, and 1F-β-fructofuranosyl nystose) and inulin-type fructans contents of powder were 12.88, 11.12, and 64.36 g/100 g of powder, respectively. The moisture sorption data and models developed in this work could be used for determining the suitable condition of surrounding air for inulin powder storage.

Separation and Purification of Fructo-Oligosaccharide by High-Speed Counter-Current Chromatography Coupled with Precolumn Derivatization.

High-speed counter-current chromatography (HSCCC) coupled with precolumn derivatization was developed for isolating and purifying fructo-oligosaccharides (FOSs). Firstly, the total FOSs were precolumn derivatized and then separated by high-speed counter-current chromatography (HSCCC) with two-phase solvent system petroleum ether–n-butanol–methanol–water (3:2:1:4, v/v). Secondly, the obtained compounds were deacetylated and the fructo-oligosaccharides (FOSs) with high purity were obtained. Their structures were identified by mass spectrometry (MS) and nuclear magnetic resonance (NMR). This research successfully established a novel strategy for separation and purification of FOS. There is no doubt that the application of the research will be beneficial for the quantitative and qualitative analysis of products containing FOSs.

Use of burdock root flour as a prebiotic ingredient in cookies

Burdock roots contain high contents of fructooligosaccharides and phenolic compounds; however its use as ingredient in food products is limited. This study aimed to obtain burdock root flour (BRF) by conventional drying and evaluate its potential as a prebiotic ingredient in cookies. Cookies were manufactured using a blend of whole wheat flour and refined wheat flour (51:49), replacing the concentration of refined wheat flour by BRF at 0 (C0), 5 (C1), and 10% (C2). BRF presented 40.16 g × 100 g−1 of total dietary fiber, 181.74 mg × 100 g−1 of chlorogenic acid, 6.19 g × 100 g−1 of total fructooligosaccharides (FOS), and in vitro prebiotic activity. The cookies C1 and C2 exhibited 2.2 and 4.94% (on a dry basis) of BRF, respectively, with similar (p > .05) physicochemical and technological properties, except for hardness of C1 (24.83 N), which was higher (p < .05) than C0 and C2. BRF significantly increased (p < .05) FOS in cookies from 42.38 (C0) to 366.68 mg × 100 g−1 (C2). Cookies with 4.94% BRF had a positive effect (p < .05) on the prebiotic activity. Burdock roots may be an effective alternative to provide prebiotic oligosaccharides to bakery products for consumers who search for functional foods with health benefits.

Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus

The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333.Different FOS mixtures were enzymatically obtained from sucrose and further purified by removing the monosaccharides produced as secondary products. Their glass transition temperatures (Tg) were determined at 11, 22 and 33% relative humidity (RH). Bacterial cultures were freeze-dried in the presence of 20% w/v solutions of the studied FOS. Their protective effect during freeze-drying was assessed by bacterial plate counting, and by determining the lag time from growth kinetics and the uptake of propidium iodide (PI). Plate counting during bacterial storage at 4°C, and 11, 22 and 33% RH for 80days completed this rational analysis of the protective effect of FOS.Purification of FOS led to an increase of Tg in all the conditions assayed. Microorganisms freeze-dried in the presence of non-purified FOS were those with the shortest lag times. Bacteria freeze-dried with pure or commercial FOS (92% of total FOS) showed larger lag times (8.9–12.6h). The cultivability of microorganisms freeze-dried with non-purified FOS and with sucrose was not significantly different from that of bacteria before freeze-drying (8.74±0.14logCFU/mL). Pure or commercial FOS were less efficient in protecting bacteria during freeze-drying. All the protectants prevented membrane damage. The cultivability of bacteria freeze-dried with FOS decayed <1logarithmicunit after 80days of storage at 11% RH. When storing at 22 and 33% RH, pure and commercial FOS were those that best protected bacteria, and FOS containing monosaccharides were less efficient.The effect of FOS on bacterial protection is the result of a balance between monosaccharides, sucrose and larger FOS in the mixtures: the smallest sugars are more efficient in protecting lipid membranes, and the larger ones favor the formation of vitreous states.

Proposal for fractionating Brazilian ginseng extracts: Process intensification approach

Brazilian ginseng (Pfaffia glomerata) roots contain several bioactive compounds, including beta-ecdysone with several therapeutic effects, saponins with surface activity and fructooligosaccharides (FOS) with prebiotic effects. Regarding this rich composition, a two-step intensified extraction process that uses the same solid-liquid extraction apparatus was developed to obtain and fractionate the bioactive compounds from Brazilian ginseng roots using ethanol and water as the extraction solvents. The intensified process was compared to a conventional extraction process using water as the solvent. The beta-ecdysone and saponins were mainly concentrated in the ethanolic extract obtained in step 1 of the intensified extraction process, while the FOS was isolated in the aqueous extract obtained in step 2. The effect of pressure (0.1, 5 and 10 MPa) on the extraction yield, beta-ecdysone content, saponin content, water surface tension reduction rate and FOS content was evaluated using the analysis of variance (ANOVA) statistical method. The highest beta-ecdysone content (5.6%, d.b.) was obtained at ambient pressure (0.1 MPa), while the highest saponin content (55%, d.b.) was obtained at 5 MPa. However, the extracts that had better surface activity were also obtained at ambient pressure. The total FOS content obtained at ambient pressure was 7.9% (d.b.). The kinetic study showed that suitable process times for the first and second steps were 38 and 110 min, respectively.