Enzymatic production of prebiotic oligosaccharides. (February 2021)

• Record Type: Journal Article
• Authors: Vera, Carlos; Illanes, Andrés; Guerrero, Cecilia
• Is Part Of: Current opinion in food science. Volume 37(2021)
• Page Start: 160
• Page End: 170
• Publication Date: 2021-02
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2020.10.013
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Highlights: Non-digestible oligosaccharides (NDOs) are the major class of prebiotic ingredients. Synthesis of NDOs allows the upgrade of underutilized carbohydrates. Enzyme biocatalysis is the most used route for the synthesis of NDOs. NDOs can be produced by using glycoside hydrolases and glycosyl-transferases. Abstract : Prebiotics are health promoting functional food ingredients. Main prebiotics are non-digestible oligosaccharides (NDOs), which are extracted from natural sources or enzymatically synthesized. The presence of equally reactive hydroxyl groups in carbohydrates makes the chemical synthesis of NDOS quite complex, so their enzymatic production is the preferred choice at large scale. The impressive advances in enzyme biocatalysis has allowed the development of robust biocatalysts which are compatible with their use under the rather harsh conditions usually required for the reactions of synthesis. In fact, nowadays several NDOs are being produced enzymatically at industrial level. In this article, the use of glycoside-hydrolases and glycosyltransferases for commercial NDOs production is reviewed.