β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-12-15 DOI:10.1016/j.idairyj.2024.106164

Jacob Flyvholm Cramer , Karina Hansen Kjaer , Christian Clement Yde , Jesper Wichmann , Henrik Max Jensen , Guus A.M. Kortman , Clementina Dellomonaco , Jacob Ewert

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引用次数: 0

Abstract

A novel β-galactosidase from Bifidobacterium bifidum with high transgalactosylation activity was investigated and compared to already available commercial β-galactosidases for GOS-production. The enzyme showed suitable characteristics for in-situ GOS-production in neutral dairy products. The β-galactosidase investigated here, resulted GOS yields of >53.8%w/w_carbohydrate during in-situ conversions in milk at cold conditions (5 °C) and during GOS-syrup production at high temperatures (55 °C). The GOS-fiber yields (having a degree of polymerization ≥3) reached with this enzyme in milk was sufficient for a relevant sugar reduction based on lactose (>35% reduction) and for a dietary fiber claim. Furthermore, structural analysis of the produced GOS from this enzyme revealed a unique pattern of GOS structures. The β-galactosidase from B.bifidum was estimated to have a high preference for β-1→3 linkages. This indicates a reduced allergenicity risk as compared to GOS from other enzymes. Additionally, the GOS formed by the β-galactosidase from B.bifidum, showed a similar behavior compared to commercial GOS from Bacillus circulans in simulated gastric and small intestine studies as well as a similar responses in a simulated large intestine study. The results therefore suggest a well-suited application of the β-galactosidase from B.bifidum in dairy products.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.