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Prebiotic effects of structurally identified galacto-oligosaccharides produced by β-galactosidase from Aspergillus oryzae

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Abstract

Novel galacto-oligosaccharides were produced by β-galactosidase from Aspergillus oryzae using lactose, and their structural characteristics and prebiotic effects were examined. Highly purified oligosaccharide fraction (HP) was prepared from a crude one (low purified, LP) by gel-filtration on Biogel P-2 column, which was further purified into S1 and S2 fractions by prep-HPLC. S1 and S2 were comprised of galactose (Gal) and glucose (Glc) in the ratio of 2 to 1. ESI-MS-MS and methylation analysis indicated that S1 and S2 were trisaccharides with structures of β-d-Galp-(1,6)-β-d-Galp-(1,4)-β-d-Glcp and β-d-Galp-(1,3)-β-d-Galp-(1,4)-β-d-Glcp, respectively. Herein, LP and HP were used as the carbon sources for determining the prebiotic activity score of probiotics including Lactobacillus and Bifidobacterium species. LP and HP at 1% and 2% (w/v) were observed at all positive scores on several probiotics, especially, B. infantis ATCC 15697 at the 2% level of HP (p<0.05). Consequently, structurally identified trisaccharides of HP can significantly enhance the growth of B. infantis.

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Authors and Affiliations

  1. Nutrition Education, Graduate School of Education, Kyonggi University, Suwon, Gyeonggi, 443-760, Korea

    Seong Yeong Kim

  2. Technology Development Center, Ingredion Korea Incorporated, Icheon, Gyeonggi, 467-863, Korea

    Hae-Seok Jeong & Sang-Wook Ahn

  3. Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi, 443-760, Korea

    Kwang-Soon Shin

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  1. Seong Yeong Kim
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  2. Hae-Seok Jeong
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  4. Kwang-Soon Shin
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Correspondence to Kwang-Soon Shin.

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Kim, S.Y., Jeong, HS., Ahn, SW. et al. Prebiotic effects of structurally identified galacto-oligosaccharides produced by β-galactosidase from Aspergillus oryzae . Food Sci Biotechnol 23, 823–830 (2014). https://doi.org/10.1007/s10068-014-0111-7

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  • DOI: https://doi.org/10.1007/s10068-014-0111-7

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