Article
Chemistry, Applied
Andres Cordova, Carolina Astudillo-Castro, Paola Henriquez, Natalia Manriquez, Helena Nunez, Cecilia Guerrero, Dafne Alvarez, Carla Aburto, Vinka Carrasco, Sebastian Onate, Luciana Lehuede
Summary: Native whey obtained during casein micelle microfiltration was used as a novel source to produce galacto-oligosaccharides (GOS). The effect of different ultrasound processing conditions on GOS synthesis using concentrated native whey was evaluated. At specific conditions, a high specific enzyme productivity similar to pure lactose was achieved, allowing for the production of prebiotic-containing products without the need for purification steps.
Article
Chemistry, Multidisciplinary
David Orrego, Bernadette Klotz-Ceberio
Summary: Valorization of by-products in the dairy industry is a priority worldwide to promote circular economies. This study demonstrates a process to produce galacto-oligosaccharides (GOS) from whey permeate, which can be used directly in daily dairy products. The results show high GOS yield and utilization, and improved flavor and mouthfeel in the final product.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Physical
Feiyu Duan, Renfei Zhao, Jingyi Yang, Min Xiao, Lili Lu
Summary: The study established an integrated system for utilizing dairy whey in beta-galactosidase production and prebiotics synthesis, optimizing the medium for high yield and purity of GOS synthesis.
Review
Nutrition & Dietetics
Sindusha Mysore Saiprasad, Olivia Grace Moreno, Dennis A. Savaiano
Summary: Supplementing with Bifidobacterium and galacto-oligosaccharides (GOS) can improve gut health and benefit lactose intolerant individuals. Most studies have reported positive effects of Bifidobacterium and GOS in managing lactose intolerance.
Review
Chemistry, Medicinal
Marco Mangiagalli, Marina Lotti
Summary: Cold-active beta-galactosidases are enzymes found in microorganisms adapted to low-temperature environments and have potential applications in producing lactose-free dairy products and synthesizing glycosyl building blocks for various industries. Further research and exploration of these enzymes are needed to fully understand their capabilities.
Article
Chemistry, Multidisciplinary
Mark J. Lindsay, Michael S. Molitor, Tejas B. Goculdas, Jikai Zhao, Jarryd R. Featherman, Mengting Li, James B. Miller, Styliana Avraamidou, Scott A. Rankin, James A. Dumesic, George W. Huber
Summary: Greek yogurt acid whey is a byproduct with unsustainable disposal methods. A new process has been developed to produce multiple products from it, with positive economic and environmental impacts.
Article
Microbiology
Xiaolei Ren, Waqar Saleem, Robin Haes, Jiexiong Xie, Sebastiaan Theuns, Hans J. Nauwynck
Summary: This study found that VP8* protein of porcine rotavirus specifically binds to glycans with a β-lactose structure, and lactose can significantly reduce the infectivity of specific viral strains, thus playing a protective role in preventing infection in piglets.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Lidija Tetianec, Irina Bratkovskaja, Vida Casaite, Vidute Gureviciene, Julija Razumiene, Jonita Stankeviciute, Rolandas Meskys, Marius Dagys, Audrius Laurynenas
Summary: Aldonic acids have diverse applications in various industries, but the lack of efficient and environmentally friendly production methods hinders further research and utilization. This study introduces a novel enzymatic system that enables the efficient production of aldonic acids under mild conditions. The method shows high effectiveness for different types of aldose sugars, making it industrially attractive.
Article
Food Science & Technology
Yuko Yamase, Hai Huang, Yoshihiro Mitoh, Masahiko Egusa, Takuya Miyawaki, Ryusuke Yoshida
Summary: Fermented milk is popular worldwide for its nutrition and health benefits, but few studies have examined its taste aspects. This study tested different taste components in mice, showing that sweet ingredients increased preference in a concentration-dependent manner, while sour ingredients decreased preference. Wild-type mice preferred l-lactic acid over d-lactic acid in long-term tests. These findings suggest that short-term taste tests reflect preference, while long-term tests reflect post-ingestion effects.
Article
Microbiology
Sepideh Sadighbathi, Saber Amiri, Per E. J. Saris, Amin Yousefvand
Summary: This study found that supplementation of postbiotics derived from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus can enhance the antioxidant activity and sensory attributes of low-fat yoghurt. In particular, the postbiotic-containing cheese whey sample exhibited the highest antioxidant activity and favorable sensory attributes.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Yuri Nomi, Tae Sato, Yuki Mori, Hitoshi Matsumoto
Summary: This study aimed to investigate the effects of fructo-, inulin-, and galacto-oligosaccharides (FOS, IOS, and GOS) on the formation of Maillard reaction products. The results showed that FOS and IOS had significant changes at 6 weeks, while GOS had a higher residual amount. The highest concentration of hydroimidazolones was observed in the IOS model, suggesting the involvement of fructose units. Additionally, significant formation of advanced glycation end products was observed even in the FOS model, which has no reducing terminal site.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Physical
Athanasios Limnaios, Maria Tsevdou, Elena Tsika, Nausika Korialou, Anastasia Zerva, Evangelos Topakas, Petros Taoukis
Summary: A comparative study was conducted to determine the production of galacto-oligosaccharides from acid whey using different beta-galactosidases. The results showed that the thermophilic beta-galactosidase from Thermothielavioides terrestris had the highest yield, indicating its potential in efficient and cost-effective production of valuable prebiotics from acid whey.
Article
Agriculture, Dairy & Animal Science
Brenna T. Flynn, Sarah M. Kozak, Marie R. Lawton, Samuel D. Alcaine
Summary: Listeria monocytogenes is a pathogen that can cause morbidity and mortality, especially in immuno-compromised individuals. Growth of L. monocytogenes at refrigeration temperatures can be controlled through the use of antimicrobials and microbial-based enzymes, such as lactose oxidase. These methods have been shown to inhibit the outgrowth of L. monocytogenes in dairy products, enhancing their safety.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Nutrition & Dietetics
Elise Mank, Dewi van Harskamp, Letty van Toledo, Johannes B. van Goudoever, Henk Schierbeek
Summary: The study aimed to develop a protocol for assessing intestinal permeability and lactase activity in human-milk-fed preterm infants through a sugar absorption test. A new GC-MS method was developed to analyze lactulose, lactose, and mannitol in urine and milk samples collected during the sugar absorption test. The protocol and GC-MS method provide valuable tools for monitoring the effects of nutritional interventions in preterm infants.
CLINICAL NUTRITION
(2021)
Article
Biotechnology & Applied Microbiology
Guilhermina Schultz, Ronald Alexander, Fernando V. Lima, Roberto C. Giordano, Marcelo P. A. Ribeiro
Summary: A kinetic model proposed in this paper successfully describes the formation process of Galacto-oligosaccharides by considering the presence of Galactobiose (Glb), providing valuable information for bioreactor optimization and process design.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
