A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

InhaltsangabeContributors, xiv Preface, xix Part I Production and Bioactivity of Oligosaccharides Part I.I Naturally Occurring Oligosaccharides 1 Bioactivity of Human Milk Oligosaccharides, 5 Clemens Kunz, Sabine Kuntz, and Silvia Rudloff 1.1 Introduction, 5 1.2 Structural uniqueness of human milk oligosaccharides, 5 1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract, 8 1.4 Human milk oligosaccharides and systemic effects, 15 1.5 Human milk oligosaccharides and studies in animals and humans, 15 1.6 Conclusion and perspective, 16 Acknowledgment, 17 References, 17 2 Production and Bioactivity of Bovine Milk Oligosaccharides, 21 David C. Dallas, Mickael Meyrand, and Daniela Barile 2.1 Introduction, 21 2.2 Bovine milk oligosaccharides' composition, 22 2.3 Bovine milk oligosaccharides' concentration, 27 2.4 Resistance to digestion, 27 2.5 Oligosaccharides' biological activities, 28 2.6 Isolation approaches, 30 2.7 Conclusion, 31 Acknowledgments, 31 References, 31 3 Production and Bioactivity of Oligosaccharides in Plant Foods, 35 Cristina Martínez-Villaluenga and Juana Frías 3.1 Introduction, 35 3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods, 35 3.3 Production of naturally occurring plant oligosaccharides, 40 3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action, 43 3.5 Conclusions and future perspectives, 48 References, 48 4 Production and Bioactivity of Oligosaccharides from Chicory Roots, 55 Matthias Moser, Arnaud Agemans, and Wim Caers 4.1 Production of oligosaccharides from chicory roots, 55 4.2 Bioactivity of oligosaccharides from chicory roots, 60 4.3 Future trends, 68 4.4 Conclusions, 69 References, 69 5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass, 76 Jesper Holck, Arland T. Hotchkiss, Jr., Anne S. Meyer, Jørn D. Mikkelsen, and Robert A. Rastall 5.1 Production of pectic oligosaccharides, 76 5.2 Bioactivity of pectic oligosaccharides, 79 5.3 Conclusions, 83 References, 83 6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88 Patricia Gullón, Beatriz Gullón, María Jesus Gonzalez-Munoz, Jose Luis Alonso, and Juan Carlos Parajo 6.1 Hemicelluloses: general aspects, 88 6.2 Manufacture of oligosaccharides from hemicellulosic polymers, 89 6.3 Properties of hemicellulose-derived oligosaccharides, 93 6.4 Conclusion, 99 References, 99 7 Starch Hydrolysis Products with Physiological Activity in Humans, 107 Juscelino Tovar and Ana Rascon 7.1 Introduction, 107 7.2 Starch degradation may yield minor saccharides with physiological activity, 107 7.3 Physiological activity of starch hydrolysis products, 112 7.4 Concluding remarks, 115 References, 115 8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118 Patricia Ruas-Madiedo 8.1 Bacterial exopolysaccharides, 118 8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium, 120 8.3 Production and purification of exopolysaccharides, 121 8.4 Bioactivity of exopolysaccharides from probiotics, 124 8.5 Concluding remark and future trends, 128 Acknowledgments, 128 References, 128 Part I.II Non-Naturally Occurring Oligosaccharides 9 Production and Bioactivity of Oligosaccharides Derived from Lactose, 137 Mar Villamiel, Antonia Montilla, Agust?n Olano, and Nieves Corzo 9.1 Introduction, 137 9.2 Mono and disaccharides, 137 9.3 Lactosucrose, 145 9.4 Galactooligosaccharides, 146 9.5 Other oligosaccharides, 154 9.6 Purification of carbohydrates derived from lactose, 156 9.7 Conclusions, 157 Acknowledgments, 157 References, 157 10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases, 168 YoungMin Kim, HeeKyoung Kang, YoungHwa

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