利用废弃的葡萄糖母液，通过β-葡萄糖苷酶催化制备龙胆寡糖功能性糖浆。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-11 DOI:10.1002/jsfa.14434

Zexi Li, Haocun Kong, Xuan Liu, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng, Caiming Li

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引用次数: 0

摘要

背景：结晶葡萄糖母液是一种大量产生的工业副产物，寻找一种绿色、高效的方法来利用这种资源是制糖企业非常关注的问题。龙胆低聚糖通常由高浓度葡萄糖制备，而高浓度葡萄糖是葡萄糖母液的主要成分。因此，我们创造性地以母液为替代品，通过β-葡萄糖苷酶催化制备龙胆寡糖功能性糖浆。结果：经β-葡萄糖苷酶催化的产物可通过酵母发酵进一步富集，得到的龙胆低聚糖含量为67.38%，为目前报道的最高浓度。体外发酵结果表明，高龙胆寡糖含量的产品显著提高了短链脂肪酸水平和肠道微生物多样性。此外，该产品重组了肠道菌群的组成，使益生菌（双歧杆菌和乳酸杆菌）的相对丰度比对照组增加了271倍。结论：本研究开发的功能性糖浆具有作为益生元调节肠道环境的潜力，为葡萄糖母液的高价值利用提供了一条新途径，推动绿色产业的发展。©2025化学工业协会。

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A novel strategy utilizing waste glucose mother liquor to prepare gentiooligosaccharide-based functional syrup by β-glucosidase catalysis.

Background: Crystalline glucose mother liquor is an industrial by-product generated in large quantities, and finding a green, efficient method for utilizing this resource is of great concern to sugar enterprises. Normally, gentiooligosaccharides are prepared from high-concentration glucose, which is a major component of glucose mother liquor. Therefore, we creatively used mother liquor as an alternative to prepare gentiooligosaccharide-based functional syrup through β-glucosidase catalysis.

Results: The product catalyzed by β-glucosidase could be further enriched through yeast fermentation, achieving a gentiooligosaccharide content of 67.38%, the highest concentration reported to date. In vitro fermentation revealed that the product with high gentiooligosaccharide content significantly enhanced the levels of short-chain fatty acids and intestinal microbial diversity. Moreover, the product restructured the composition of intestinal flora, increasing the relative abundance of probiotics (Bifidobacterium and Lactobacillus) by 271 times compared to the control.

Conclusion: The functional syrup developed in this study has the potential to serve as a prebiotic to modulate the intestinal environment, and offers a novel approach to the high-value utilization of glucose mother liquor, advancing the green industry. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.