| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2434850 | International Dairy Journal | 2011 | 4 Pages |
Abstract
The in vitro fermentation selectivity of purified galactooligosaccharides (GOS) after their conjugation with bovine β-lactoglobulin (β-LG) via the Maillard reaction and a subsequent simulated gastrointestinal digestion was evaluated. Changes in human faecal bacterial populations, lactic acid and short-chain fatty acids after 10 h and 24 h of fermentation of the digested β-LG:GOS conjugates revealed that this mixture of glycated peptides had a similar bifidogenic activity to the unconjugated GOS. These findings could open up new applications for Maillard reaction products in the functional foods field.
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Authors
Oswaldo Hernandez-Hernandez, F. Javier Moreno, Sofia Kolida, Robert A. Rastall, María Luz Sanz,