Synthesis and Characterization
of a Potential Prebiotic
Trisaccharide from Cheese Whey Permeate and Sucrose by <i>Leuconostoc
mesenteroides</i> Dextransucrase
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Abstract
The production of new bioactive oligosaccharides is currently
garnering
much attention for their potential use as functional ingredients.
This work addresses the enzymatic synthesis and NMR structural characterization
of 2-α-d-glucopyranosyl-lactose derived from sucrose:lactose
and sucrose:cheese whey permeate mixtures by using a <i>Leuconostoc
mesenteroides</i> B-512F dextransucrase. The effect of synthesis
conditions, including concentration of substrates, molar ratio of
donor/acceptor, enzyme concentration, reaction time, and temperature,
on the formation of transfer products is evaluated. Results indicated
that cheese whey permeate is a suitable material for the synthesis
of 2-α-d-glucopyranosyl-lactose, giving rise to yields
around 50% (in weight respect to the initial amount of lactose) under
the optimum reaction conditions. According to its structure, this
trisaccharide is an excellent candidate for a new prebiotic ingredient,
due to the reported high resistance of α-(1→2) linkages
to the digestive enzymes in humans and animals, as well as to its
potential selective stimulation of beneficial bacteria in the large
intestine mainly attributed to the two linked glucose units located
at the reducing end that reflects the disaccharide kojibiose (2-α-d-glucopyranosyl-d-glucose). These findings could contribute
to broadening the use of important agricultural raw materials, such
as sucrose or cheese whey permeates, as renewable substrates for enzymatic
synthesis of oligosaccharides of nutritional interest