کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10130124 | 1645318 | 2019 | 47 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Synthesis of prebiotic galactooligosaccharides from lactose and lactulose by dairy propionibacteria
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Synthesis of prebiotic galactooligosaccharides from lactose and lactulose by dairy propionibacteria Synthesis of prebiotic galactooligosaccharides from lactose and lactulose by dairy propionibacteria](/preview/png/10130124.png)
چکیده انگلیسی
The potential of probiotic bacteria to produce prebiotic oligosaccharides by transgalactosylation has been minimally studied. In this work, we screened the β-galactosidase (β-gal) activity of dairy propionibacteria (PAB) isolated from Argentinean foods to select strains for the synthesis of oligosaccharides from lactose (GOS) and lactulose (OsLu). PAB, when grown in a medium with lactose as a carbon source, were disrupted, and the cell-free extracts were assayed for β-gal activity. Nine strains grew on lactose and showed β-gal activities from 0.27 to 2.60 U mLâ1. Propionibacterium acidipropionici LET 120, the strain with the highest activity, was able to synthesize, using 30% lactose and lactulose at pH 6.5 and 45â¯Â°C, 26.8% of LET 120-GOS and 26.1% of LET 120-OsLu after 24â¯h. When they were tested as carbon sources for growth, P. acidipropionici LET 120 attained higher biomasses, μmax and β-gal activities at the expense of Aspergillus oryzae-OsLu, Vivinal®-GOS and lactulose compared to lactose or glucose. In addition, LET 120-GOS and LET 120-OsLu synthesized by PAB were prebiotic for some probiotic strains. For the first time, our results show the production of GOS and OsLu by dairy PAB, and these results encourage further studies on the optimization of the synthesis and structure characterization of the obtained oligosaccharides.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 77, February 2019, Pages 93-105
Journal: Food Microbiology - Volume 77, February 2019, Pages 93-105
نویسندگان
Carlos Sabater, Agustina Fara, Jorge Palacios, Nieves Corzo, Teresa Requena, Antonia Montilla, Gabriela Zárate,