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.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Oswaldo Hernandez-Hernandez, F. Javier Moreno, Sofia Kolida, Robert A. Rastall, María Luz Sanz,