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WO2015061135A1 - Composition à base d'oligosaccharides fonctionnels et procédé de réduction de sucres fermentescibles - Google Patents

Composition à base d'oligosaccharides fonctionnels et procédé de réduction de sucres fermentescibles Download PDF

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Publication number
WO2015061135A1
WO2015061135A1 PCT/US2014/060934 US2014060934W WO2015061135A1 WO 2015061135 A1 WO2015061135 A1 WO 2015061135A1 US 2014060934 W US2014060934 W US 2014060934W WO 2015061135 A1 WO2015061135 A1 WO 2015061135A1
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Prior art keywords
oligosaccharide
edible composition
low complexity
lactic acid
functional oligosaccharide
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English (en)
Inventor
Gang Duan
Lars W. Petersen
Ying Qian
Jayarama K. Shetty
Troy Wilson
Hongxian Xu
Xiaoping Zhang
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Danisco US Inc
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Danisco US Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Functional oligosaccharides are relatively new groups of oligosaccharides belong to a group of oligosaccharides classified as functional- health food
  • oligosaccharides FHFO
  • AOLs anomalously linked oligosaccharides
  • Exemplary functional oligosaccharides are listed in Table 1 hese sugars have been linked to improve the general well being of humans and animals when they are taken orally on a daily basis and are classified as "pre-biotic".
  • Prebiotics are defined as non/less-digestible (e.g; dietary fiber) that exert some biological effect (activity) on humans by selective stimulation of growth or bioactivity of beneficial microorganisms known as "probiotics” either present or therapeutically introduced to the intestine.
  • the prebiotic effect of these oligosaccharides is to increase the number of beneficial bacteria, Bifidobacteria and Lactobacilli (probiotics) in the last intestine and to reduce the concentration of putrefactive bacteria.
  • the functional oligosaccharides can broadly be classified based on the types of monosaccharides and type of glycosidic linkages of the oligosaccharides (Table 1 ).
  • glycosidic linkages monosaccharide like hexoses, pentoses units (glucose fructose galactose Xylose) linked together either by alpha or beta linkages between the different hydroxyl groups forming a variety of glycosidic linkages.
  • Bifidobacteria are also associated with some health promoting properties like inhibition of growth of pathogens, either by acid formation or by anti-microbial activity. They are also associated immune system (anti-tumor properties), the reduction of level of triglycerides and cholesterol, the formation of vitamins (B-complex), and the reduction of blood ammonia concentration, the prevention of translocations, and the restoration of normal gut flora after antimicrobial therapy. Many of these sugars possess properties that are beneficial to the health of the consumers.
  • the functional properties that benefits from these sugars include lower digestibility, non-fermentability resulting in lowering the high risk of microbial contamination, improved body resulting in mouth feel, altering the freezing temperature of the frozen foods, and affects on viscosity and high moisture retaining activity.
  • the health benefits include non- careogenicity, low caloric content, and known ability to stimulate the growth of bifidobacteria in microflora. Examples of the most popular probiotics are listed in
  • the isomalto-olgosaccharides are synthesized by an enzyme catalyzed transglucosylation reaction using a D-Gluosyltransferase
  • transglucosidase alpha-glucosidase
  • This enzyme catalyzes both hydrolytic and tranfer reactions on incubation with alpha -D-gluco-oligosaccharides. The transfer occurs most frequently to 6-OH (hydroxyl group 6 of the glucose molecule), producing isomaltose from D- glucose (disaccharide), or panose from maltose (tr-saccharide).
  • the enzyme can also transfer to the 2-OH or 3-OH of D- glucose to form kojibiose (disaccharide) or nigerose (disaccharide) or back to 4-OH to reform maltose (disaccharide).
  • the malto- oligosaccharides are converted into isomalto-oligosaccharides resulting in a class of oligosaccharides containing a higher proportion of glucose moities linked to a primary hydroxyl group of glucose molecule from non reducing end, e.g; by alpha -D-1 -6 glucosidic linkages.
  • transglucosidase from Aspergillus niger acts only on oligosaccharides with alow degree of polymerization.
  • Sucrose based functional oligosaccharides are also widely used in the food and beverage industries. Fructo-oligosaccharides (FOS) and Isomaltulose,
  • Palatinose/PatatinitTM represent the majority belonging to this class of functional oligosaccharides.
  • FOS is manufactured by two different methods which result in slightly different end products in the composition.
  • fructo- oligosaccharides are produced from sucrose using transfructosylation activity of the enzyme ⁇ -fructofuranosidase.
  • the fructo-oligosaccharides formed in this process contain two and four ⁇ -(1 -2) linked fructosyl units linked to terminal a-D-glucose units. These are named 1 -kestose (Glu-Fru2), 1 -nystose (Glu-Fru4).
  • Glucose, fructose and some unused sucrose will be present in the reaction mixture.
  • the second method used for fructo-oligosaccharide production is the controlled enzymatic hydrolysis of the fructosyl polysaccharides, such as inulin (inulin
  • the oligosaccharides mixture produced from inulin hydrolysis also contains longer fructo-oligosaccharides chains than that produced by
  • transfructosylation process In addition, these products also contain fermentable sugars like fructose and glucose. Palatinose also referred to as isomaltulose is produced from sucrose using an immobilized isomaltulose synthase (EC.5.4.99.1 1 ). Palatinose is digested in the small intestine of humans and therefore cannot act as prebiotic.
  • isomaltulose is produced from sucrose using an immobilized isomaltulose synthase (EC.5.4.99.1 1 ). Palatinose is digested in the small intestine of humans and therefore cannot act as prebiotic.
  • Lactosucrose is the third bifidogenic oligosaccharide that is produced using lactose and sucrose as a raw material.
  • This tri-saccharide consists of a lactose molecule to which a fructose is joined at the glucose residue by ⁇ (2-1 ) glycosidic bond. It is manufactured from a mixture of lactose and sucrose using the transfructosylation activity of the enzyme ⁇ -fructofuranosidase (EC.3.2.1 .26).
  • Levan is another fructosyl polymer linked by ⁇ 2-6 linkages produced by incubating sucrose with an enzyme called Levan Sucrase (US Patent # 5, 380661 , Carles, R.L and Shetty, J.K, 1995).
  • These fermentable sugars e.g DP1 and some of DP2 sugars like maltose, sucrose and galactose are removed either by conventional yeast fermentation and or column chromatographic separation processes.
  • Lactic acid, citric acid and gluconic acids are widely used in food, pharmaceutical, leather, textile industries as chemical feed stock. Traditionally, the principal use of lactic acid and citric acid are in food and beverage applications. As a food acidulates, lactic acid has a mild acidic taste, in contrast to other food acids and exhibits food
  • preservative benefits It is non-volatile, odorless and is classified GRAS for general- purpose food additives by the FDA in the USA and by other regulatory agencies elsewhere. It is a good preservative and pickling agent for sauerkraut, olives and pickled vegetables. It is used as an acidulates, flavoring, pH buffering agent or inhibitor of bacterial spoilage in a wide variety of processed foods such as candy, breads and bakery products, soft drinks, soups, sherbets, dairy products, beer, jams and jellies, mayonnaise, processed eggs and many other processed foods, often in conjunction with other acidulates.
  • the present invention discloses a process of converting fermentable sugars of the functional oligo-saccharides into lactic, citric or gluconic acid resulting in the elimination of the expensive refining steps.
  • the process also discloses a composition containing both probiotic and prebiotic formulations.
  • the present teachings provide a method of forming an edible composition comprising; providing a complex functional oligosaccharide to a fermenting
  • microorganism to produce a low complexity functional oligosaccharide and a desirable biochemical; recovering the low complexity functional oligosaccharide and the desirable biochemical, wherein the microorganism is not separated, to form the edible
  • the low complexity functional oligosaccharide contains at least percent 60%, 70%, 80%, 90%, 95%, or 99% reduction in glucose compared to the complex functional oligosaccharide.
  • the microorganism is a probiotic.
  • the probiotic is a Bifodobacterium Lactobacillus, or Aspergillus.
  • the method further comprises drying the recovered low complexity functional oligosaccharide and microorganism after the fermenting to form a dried edible composition.
  • the complex functional oligosaccharide is an isomaltulose syrup.
  • the low complexity functional oligosaccharide of the edible composition comprises one or more of GF-2 Kestose, GF-3 Nystose, GF-4 Fructofuranosylnystose, isomaltose, palatinose, nigerose, trehalose, kojibiose, IM3, M3, panose, IM4, IM5, IM6, or IM7 than in a control edible food composition lacking the fermenting.
  • the desirable biochemical is lactic acid, citric acid, or gluconic acid.
  • the present teachings provide an edible composition, which can be made according to the methods herein. In some embodiments, the present teachings provide an edible composition comprising 5% to 80% by weight of a low complexity oligosaccharide, 5% to 50% by weight of a desirable biochemical, and 5% to 50% by weight of a fermenting microorganism.
  • the edible composition comprises 5%-75, 5-65, 5-55, 5-45, 5-35, 5-25, 10-75, 20-75, 30-75, 40- 75, 50-75, or 60-75% by weight of a low complexity oligosaccharide, 5%-45, 5-35, 5-25, 5-15, 10-45, 20-45, 30-45% by weight of a desirable biochemical, and 5%-45, 5-35, 5- 25, 5-15, 10-45, 20-45, 30-45, or 40-45% by weight of a fermenting organism.
  • the desirable biochemical of the edible food composition is selected from the group consisting of lactic acid, citric acid, or gluconic acid.
  • the fermenting microorganism of the edible food composition is selected from the group consisting of Bifodobacterium , Lactobacillus, or Aspergillus.
  • the present teachings provide a method of forming an edible composition comprising; providing a fructo-oligosaccharide to a Lactobacillus
  • rhamnosus to produce a low complexity functional oligosaccharide containing at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 99% less glucose or fructose than the fructo-oligosaccharide, and lactic acid;
  • the present teachings provide a method of forming an edible composition comprising; providing an isomaltulose syrup to a Lactobacillus rhamnosus to produce a low complexity functional oligosaccharide containing at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 99% less glucose or fructose than the fructo-oligosaccharide, and lactic acid; recovering the low complexity functional oligosaccharide and the lactic acid, wherein the Lactobacillus rhamnosus is not separated, to form the edible composition.
  • the present teachings provide a method of forming an edible composition comprising; providing an isomaltooligosaccharide to a Lactobacillus rhamnosus to produce a low complexity functional oligosaccharide containing at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 99% less glucose or fructose than the fructo-oligosaccharide, and lactic acid;
  • the present teachings provide a method of forming an edible composition comprising; providing an isomaltooligosaccharide to a Lactobacillus plantarum to produce a low complexity functional oligosaccharide containing at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 99% less glucose or trehalose than the fructo-oligosaccharide, and lactic acid;
  • the present teachings provide a method of forming an edible composition comprising; providing a DP4 syrup to a Lactobacillus rhamnosus to produce a low complexity functional oligosaccharide containing at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 99% less DP1 or DP2 than the fructo-oligosaccharide, and lactic acid; recovering the low complexity functional oligosaccharide and the lactic acid, wherein the a Lactobacillus rhamnosus is not separated, to form the edible composition.
  • the term "edible composition” refers to a composition comprising the low complexity functional oligosaccharides arising from a fermentation reaction, a desirable biochemical, and a fermenting microorganism.
  • the term “complex functional oligosaccharide” refers to any of a variety of functional oligosaccharides provided in Table 1 .
  • low complexity functional oligosaccharide refers to the altered sugar composition following fermentation in which fermentable sugars such as glucose are reduced.
  • the term “desirable biochemical” refers to the result of fermenting the simple sugars present in the complex functional oligosaccharides to form, for example, lactic acid, citric acid, gluconic acid, and the like.
  • the term "fermenting microorganism” refers to the microbe to which the complex functional oligosaccharide is presented, and which metabolizes the fermentable sugars to form at least one desirable biochemical.
  • the fermenting microorganism is at least one of Bifodobacterium , Lactobacillus, or Aspergillus.
  • DP3 is a trisaccharide, such as maltotriose and the designation "DP4 + " is an oligosaccharide having a degree of polymerization (DP) of 4 or greater.
  • oligosaccharides were separated using ion chromatographic (IC) separation method using a Dionex ICS-5000 column, CarboPac PA 10 and a column temperature: of 30°C with a flow rate: 1 ml/min.
  • IC ion chromatographic
  • Lactobacillus rhamnosus and plantarum were obtained from China General Microbiological Culture Collection Center.
  • Seed media contains : Casein 10.0 g, Beef extract 10.0 g, Yeast extract 5.0 g, Glucose 5.0 g, Sodium acetate 5.0 g, Diammonium citrate 2.0 g, Tween 80 1 .0 g, K2HP04 2.0 g, MgS04.7H20 0.2 g, MnS04.H20 0.05 g, Betaine 3g, Distilled water 1 .0L, pH6.8; for inoculum media additional 20g agar were added.
  • Fermentation medium Commercial Functional sugars, corn steep liquor 40 g, casein 10.0 g, Beef extract 10.0 g, Yeast extract 10.0 g, Tween 80 1 .5 g, MnS04.H20 0.3 g, Calcium carbonate 20g, Betaine 3.0 g, pH6.5. Corn steep liquor, casein, Beef extract, Yeast extract, Glucose, Sodium acetate, diammonium hydrogen citrate, Tween 80, K2HP04, MgS04.7H20, MnS04.H20, CaC03, Agar powder, NH40H, calcium hydroxide were analytical grade .
  • Betaine was obtained from Danisco.
  • Isomaltulose syrup was purchased from Nanning Weikete Bio-Co., Ltd, China.
  • Isomalto-oligosaccharide (IMO) syrup was prepared as described in US Patent # 7,638,151 B2; 2009, G. Duan; F Li, J. Vadakoot and J. Shetty).
  • the high DP4 syrup was prepared using a method described in US Patent application 20120135466.
  • a 25% ds maltodextrin with a DE of 10 (Shangdong Zucheng Xingmao Company, China) substrate, pH 5.0 was added a, DP4 forming enzyme OPTIMALTM 4G DP4 forming enzyme from DuPont Industrial Bioscience) from DuPont Industrial Bioscience) at 0.025Kg.per MT ds and a de branching enzyme, OPTIMAXTM L-1000 (DuPont Industrial Bioscience) at 1 .5 Kg. per MTds and incubated at 65C for 24 hours. The reaction was then terminated by increasing the temperature to 95°C for 10 min. and used in the Lactobacilli fermentation.
  • the inoculum of Lactobacillus rhamnosus or plantarum was transferred to each 100mL seed culture and cultivated at 37C, 200rpm, 12 ⁇ 24hrs.
  • the cultivation was controlled based on absorbance at 600 nm , value up 0.5, 10-1 OOmL seed culture were added to each fermentor with 1 L fermentation medium.
  • An "edible composition” refers to a composition comprising the low complexity functional oligosaccharides arising from a fermentation reaction, a desirable biochemical, and a fermenting microorganism.
  • a fermentation reaction with a fermentation microorganism is presented with a feedstock comprising a complex functional oligosaccharide (examples of which are found in Table 1 ).
  • the fermentable sugars e.g.
  • glucose and fructose present in the complex functional oligosaccharides are reduced, which is believed to occur as a result of the generation of fermentation products, herein referred to as "desirable biochemical" (for example, the lactic acid produced by a Lactobacillus is an example of a desirable biochemical).
  • This reduction in fermentable sugars results in a "low complexity functional oligosaccharide”.
  • the present teachings further provide that by not separating the desirable biochemical, the low complexity functional oligosaccharide, and the fermenting microorganism, an edible food composition can be formed.
  • Lactic acid fermentation was carried out using Lactobacillus rhamnosus strain.
  • the inoculums of Lactobacillus rhamnosus was transferred to each 100mL seed culture and cultivated at 37 ° C , 200rpm. The cultivation was controlled based on OD600 value increasing up 0.5. Then we added 50mL seed culture to each fermentor. 1400 grams tap water was added to 1000 grams FOS syrup for the dilution. Fermentation pH was maintained at pH 6.5 using 20% NH40H and the temperature was set at 35 ° C, and the agitation was 200rpm. Samples were taken at 6h, 22h, 30h, 46h, 57h, 70h, 77h. Sugar composition at 77 hours of the fermentation broth is given in Table 4.
  • Lactic acid fermentation performance was using Lactobacillus rhamnosus as strain.
  • the inoculum of Lactobacillus rhamnosus was transferred to each 100mL seed culture and cultivated at 37C, 200rpm. The cultivation was controlled based on OD600 value increasing up 0.5. Then we added 10OmL seed culture to each fermentor. 1000 grams tap water was added to 1000 grams ISOMALTULOSE syrup for the dilution.
  • Fermentation pH was kept constant at 6.5 using 20% NH4OH or 8.5% calcium hydroxide respectively, temperature were set at 45°Q the agitation was 200rpm.
  • Lactic acid fermentation performance was using Lactobacillus rhamnosus as strain.
  • the inoculum of Lactobacillus rhamnosus was transferred to each 1 00ml_ seed culture0 and cultivated at 37 ° C , 200rpm. The cultivation was controlled based on OD600 value increasing up 0.5. Then we added 1 00ml_ seed culture to each fermentor this time.
  • Lactobacilli plantarum was used in the fermentation.
  • the inoculum of plantarum liquid was transferred to each 1 00ml_ seed culture and cultivated at 37 ° C , 200rpm.
  • the cultivation was controlled based on OD600 value increasing up 0.5, 1 0OmL seed culture was transferred into fermentor.
  • While for plantarum powder we directly added 1 gram to fermentation broth.
  • Fermentation pH was kept constant at 6.5 using 20% Ca (OH)2, temperature were set at 45 ° C , the agitation was 200rpm. Samples were taken at 6h, 22h, 30h, 46h, 52h.
  • Lactic acid was analyzed by HPLC and Sugar profile was analyzed by IC (Table 7)
  • Lactic acid fermentation was carried out using Lactobacillus rhamnosus as strain as explained in examples 1 except the high DP4 syrup was used as fermentation feed stock replacing Fructo-oligosaccharide syrup in example 1 , and the DS of the syrup is 25%.
  • a "DP4 syrup” can be operationally defined as a syrup not expressly present in Table 1 , but which has a DP4 of greater than 30, greater than 40, or 45-55.
  • the fermentable sugars such as glucose and maltose were fermented.
  • Lactobacilli (about 50-100gram)_and lactic acid (20 mg. per ml_) at the end of the fermentation.

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Abstract

La présente invention concerne un procédé de production d'une composition comestible ainsi que les compositions elles-mêmes. Le procédé consiste, de manière générale, à mettre un oligosaccharide fonctionnel complexe en contact avec un microorganisme de fermentation de façon à produire, par fermentation, un oligosaccharide fonctionnel de faible complexité et un produit biochimique souhaité. Lors de la récupération de l'oligosaccharide fonctionnel de faible complexité et du produit biochimique souhaité, le microorganisme n'est pas séparé. On obtient ainsi une composition comestible pouvant être aisément produite.
PCT/US2014/060934 2013-10-24 2014-10-16 Composition à base d'oligosaccharides fonctionnels et procédé de réduction de sucres fermentescibles Ceased WO2015061135A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10683523B2 (en) 2013-12-11 2020-06-16 Dupont Nutrition Biosciences Aps Method for preparing a dairy product having a stable content of galacto-oligosaccharide(s)
US10842163B2 (en) 2014-11-07 2020-11-24 Dupont Nutrition Biosciences Aps Recombinant host cell expressing beta-galactosidase and/or transgalactosylating activity deficient in mannanase, cellulase and pectinase

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US10683523B2 (en) 2013-12-11 2020-06-16 Dupont Nutrition Biosciences Aps Method for preparing a dairy product having a stable content of galacto-oligosaccharide(s)
US10842163B2 (en) 2014-11-07 2020-11-24 Dupont Nutrition Biosciences Aps Recombinant host cell expressing beta-galactosidase and/or transgalactosylating activity deficient in mannanase, cellulase and pectinase

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