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Garbers, P.

Publications and source records attributed to Garbers, P..

2 recordsLinked to original sources

From FODMAPs to prebiotic candidates: enzymatic transglycosylation of raffinose oligosaccharides towards new mixed-linkage oligosaccharides

Raffinose family oligosaccharides (RFOs) are abundant in side streams from food and feed production from legumes, and the transition to plant-based diets increases the volume of such side streams. RFOs in the diet tend to have negative impacts on the consumers gut (e.g., nausea, bloating, diarrhoea), and in many ways, RFOs are comparable to lactose as a side stream from the dairy industry and symptoms associated with lactose intolerance. On the contrary, galactooligosaccharides (GOS) are recognized as prebiotics, and in this study we used a {beta}-galactosidase from Niallia circulans to produce potential prebiotics from RFOs (acceptors) and lactose (donor), which we hypothesized to have a lower fermentability than unmodified RFOs. The transglycosylation reactions resulted in RFO-based -{beta}-GOS, with NMR characterization showing ({beta}1-4) galactosylations on the non-reducing galactose end of RFOs as the major product. In reactions with RFOs, the characteristics were comparable to reactions with lactose alone and the new -{beta}-GOS products made up the largest fraction (by weight). A screening of 11 relevant gut and food microbe strains revealed that the gut commensal Bacteroides ovatus metabolised these modified oligosaccharides for growth whereas other strains grew only after adaption and others did not use them at all. This implies that mixed-linkage -{beta}-GOS are less fermentable by some microbes compared to raffinose, while other (beneficial) bacteria can still ferment them. The enzymatic synthesis established here is an interesting approach to upgrade abundant food side streams towards new prebiotics in a world where functional foods and food waste reduction receive increasing attention. Graphical abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=77 SRC="FIGDIR/small/731070v1_ufig1.gif" ALT="Figure 1000"> View larger version (22K): org.highwire.dtl.DTLVardef@18e0e62org.highwire.dtl.DTLVardef@1525b4borg.highwire.dtl.DTLVardef@1e7be88org.highwire.dtl.DTLVardef@18df278_HPS_FORMAT_FIGEXP M_FIG C_FIG

biochemistry↗

A Pilot-Scale Process for the Extraction of Raffinose-Oligosaccharides from Pulse Protein Concentrates

Plant protein concentrates have gained popularity in recent years as part of a shift towards healthier and sustainable food production. Their production via dry fractionation is well established and leads to a protein ingredient that is also rich in raffinose family oligosaccharides (RFOs). Although these can cause gut discomfort, they might also serve as a valuable substrate fowr growth of probiotic bacteria or as substrate in other biotechnological applications. By using a process including mildly acidic extraction, separation and sequential filtration, a carbohydrate fraction enriched in RFOs was isolated from peas (48 %) and faba beans (26 %) on a kilogram scale. Simultaneously a fraction with elevated protein concentration (5-6 % increase compared to the starting material) and only minor changes in amino acid composition is produced. This process could serve ingredient manufacturers that seek to reduce RFOs in protein concentrates or to produce RFOs for biotechnological or chemical conversion towards new products. It also has potential to reduce the amount of acid and base compared to protein isolate production through wet fractionation. Furthermore, the whole process was performed with industrially relevant and scalable equipment. Graphic for table of contents O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=129 SRC="FIGDIR/small/590199v1_ufig1.gif" ALT="Figure 1"> View larger version (18K): org.highwire.dtl.DTLVardef@cc3837org.highwire.dtl.DTLVardef@17eb7cdorg.highwire.dtl.DTLVardef@553105org.highwire.dtl.DTLVardef@1054fd8_HPS_FORMAT_FIGEXP M_FIG C_FIG

biochemistry↗