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Soybean Oligosaccharides. Potential As New Ingredients in Functional Food I Nutr Hosp. 2006;21(1):92-6 ISSN 0212-1611 • CODEN NUHOEQ S.V.R. 318 Alimentos funcionales Soybean oligosaccharides. Potential as new ingredients in functional food I. Espinosa-Martos y P. Rupérez Departamento de Metabolismo y Nutrición. Instituto del Frío (CSIC). Madrid, España. Abstract OLIGOSACÁRIDOS DE LA SOJA. SU POTENCIAL COMO INGREDIENTES NUEVOS DE LOS The effects of maturity degree and culture type on oli- ALIMENTOS FUNCIONALES gosaccharide content were studied in soybean seed, a rich source of non-digestible galactooligosaccharides Resumen (GOS). Therefore, two commercial cultivars of yellow soybeans (ripe seeds) and two of green soybeans (unripe En este trabajo se estudia cómo afecta el grado de ma- seeds) were chosen. One yellow and one green soybean durez y el tipo de cultivo al contenido de oligosacáridos seed were from intensive culture, while one yellow and en la semilla de soja, que es una fuente rica en galactooli- one green soybean seed were biologically grown. Low gosacáridos (GOS) no digeribles. Para ello se eligieron molecular weight carbohydrates (LMWC) in soybean se- dos variedades comerciales de habas de soja amarilla eds were extracted with 85% ethanol and determined (semillas maduras) y dos de soja verde (semillas inmadu- spectrophotometrically and by high performance liquid ras). Una de las muestras de soja amarilla y otra verde chromatography. LWC in soybean seeds were mainly: provenían de cultivo intensivo; mientras que una semilla stachyose, raffinose and sucrose. Oligosaccharide con- amarilla y otra verde se han producido mediante cultivo tent was not affected significantly, either by biological or biológico. Los GOS, junto con otros azúcares de bajo pe- intensive culture technique. On the contrary, significant so molecular, se extrajeron con etanol al 85% y se deter- differences in GOS content were found depending on ri- minaron espectrofotométricamente y por cromatografía peness degree of soybean seeds. Ripe yellow soybean se- líquida de alta eficacia. Los principales carbohidratos de eds showed a higher oligosaccharide content (1.84- bajo peso molecular detectados en la soja fueron: esta- 1.95%), than unripe green seeds (1.43-1.61%). Other quiosa, rafinosa y sacarosa. Los resultados obtenidos LMWC content was also affected by ripeness degree, muestran que las técnicas de cultivo, ya sea biológico o thus making that the relative percentage of GOS was intensivo, no afectan de manera significativa al conteni- higher in immature (47-53%) than in matured soybean do en GOS. En cambio, el grado de madurez de las semi- seeds (21-34%). Moreover, in order to purify soybean llas sí pone de manifiesto diferencias significativas, ob- GOS, biologically grown yellow soybean seeds with a servándose un mayor porcentaje de GOS en las semillas higher GOS content were selected and a previously re- maduras (1,84-1,95%), que en las inmaduras (1,43- ported method was followed. Although the GOS contai- 1,61%). El grado de madurez afecta también en mayor ning fraction was enriched, the yield obtained was low proporción al contenido de los otros azúcares de bajo pe- and an effective purification was not achieved. Accor- so molecular, lo cual hace que el porcentaje relativo de ding to these results, yellow soybean seeds seem to be a oligosacáridos sea mas alto en las semillas inmaduras good source of GOS but, in order to improve their puri- (47-53%), que en las maduras (21-34%). Además, para fication, simple methods must be further developed and evaluar un protocolo de aislamiento y purificación de evaluated. oligosacáridos descrito en la bibliografía, se selecciona- (Nutr Hosp. 2006;21:92-6) ron las semillas de soja amarilla de cultivo biológico por su mayor contenido en GOS y aunque se consiguió enri- Key words: Galacto-oligosaccharides. α-galactosides. quecer la fracción que los contenía, las recuperaciones Galactooligosaccharides. Soybean. Prebiotics. fueron bajas y no se observó una purificación efectiva. De acuerdo con estos resultados, la semilla de soja ama- rilla parece ser una buena fuente para la obtención de Correspondencia: Pilar Rupérez GOS, pero se deben seguir desarrollando y evaluando Dpto. de Metabolismo y Nutrición metodologías sencillas que permitan su purificación. Instituto del Frío, CSIC C/ José Antonio Novais, 10 Ciudad Universitaria 28040 Madrid (Nutr Hosp. 2006;21:92-6) Recibido: 22-VI-2005. Palabras clave: Galacto-oligosacáridos. α-galactósidos. Aceptado: 23-XI-2005. Galactoligosacáridos. Soja. Prebióticos. 92 Introduction (85% v/v; 40 mL). Extractions were performed in screw-capped tubes, at 50 ºC in a water bath with Raffinose family oligosaccharides, α-galactosides constant shaking for 1 h. After cooling to room tempe- or galactooligosaccharides (GOS) are non-digestible rature, samples were centrifuged (3,000 × g; 15 min) . carbohydrates which naturally occur in different foods Aliquots (10 mL) of supernatants containing LMWC and legumes, such as soybeans. Humans do not pos- were evaporated to dryness in an R-114 BUchi va- sess the enzyme called α-galactosidase necessary for cuum rotatory evaporator with a B-480 Büchi water hydrolysing the linkage present in these oligosacchari- bath and temperature not exceeding 50 ºC. The sample des, so that they cannot be digested when consumed. extracts were redissolved in Milli-Q water (1.5 mL) Intact oligosaccharides reach the colon, where they and passed through 0.45 µm filters for aqueous solu- are preferentially fermented by beneficial bifidogenic tions (nonsterile, Tracer), just before high-performan- 1 microorganisms that contain the enzyme . Fermenta- ce liquid chromatography (HPLC) analyses. tion of nondigestible oligosaccharides2 results in pro- duction of gases such as carbon dioxide, hydrogen, methane, etc and of short chain fatty acids, which are Soluble sugars determination by colorimetric method interesting because of their prebiotic activity3 and as- 4 sociated health benefits . GOS potential as an ingre- Total sugars in the ethanolic sample extracts (400 5 dient of functional food makes the search for new mg/40 mL) were monitored spectrophotometrically by sources interesting, as well as the development of the anthrone method11 with glucose as a standard. methods that allow its isolation and purification in a simple and effective way6. Carbohydrates are the se- cond largest component in soybeans. Soybean seed is Low-molecular-weight carbohydrate determination a rich source of galactooligosaccharides7, namely raf- by HPLC finose and stachyose: raffinose is a trisaccharide con- LMWC samples (50 µL) were analysed by HPLC taining galactose linked α-(1-6) to the glucose unit of in an aqueous sample extract (400 mg/1.5 mL) on a sucrose; stachyose is a tetrasaccharide containing a Bio-Rad Aminex HPX-87P column (300 × 7.8 mm) galactose linked α-(1-6) to the terminal galactose unit 8 with two Bio-Rad micro-guard cartridges (30 × 4.6 of raffinose . Other reported major sugar of soybeans mm). The column was eluted isocratically with Milli- is sucrose with lower amounts of the monosacchari- Q-filtered (0.45 µm) and degassed water at 85 ºC, des: fructose, rhamnose and arabinose; significant le- 12-14 9 with a flow rate of 0.6 mL/min . LMWC were iden- vels of glucose occurred only in immature seeds . tified by their retention times and quantified by com- Non-digestible oligosaccharides are one of the most parison with known carbohydrate standards (inulin, popular functional food components, particularly in stachyose, raffinose, glucose, fructose, xylose, arabi- Japan where different type of food grade oligosaccha- 4,10 nose and inositol from Sigma; sucrose from Merck). rides are produced . The following HPLC instruments were used: Kon- In this work, the effect of maturity degree and type tron autosampler 360, Kontron ternary pump system of culture on GOS content of soybean seeds was stu- 325, Waters differential refractometer R-401, Jones died. Moreover, in order to evaluate a method of isola- chromatography thermostatic oven. Kontron data sys- tion and purification, yellow soybean seeds with hig- tem 450-MT2 and Hewlett-Packard deskjet 600 prin- her GOS content were used. ter. Material and methods Isolation and purification of galactooligosaccharides Samples Yellow soybean seeds from biological culture (100 Four commercial varieties of soybean seed (Glycine g) were extracted and purified according to the proce- max) were used: Yellow from biological (YSBC) or dure of Gulewicz and coworkers15, slightly modified in intensive culture (YSIC) and green from biological our laboratory. In summary, seeds were soaked at 4 ºC (GSBC) or intensive culture (GSIC). Samples were for 12 h with constant shaking; the imbibed seeds were milled to a particle size of less than 1.0 mm before then extracted twice with 50% ethanol (v/v) at 40 ºC analysis. overnight. After decanting, supernatants from extrac- Residual moisture in these samples was determined tions were boiled for 10 min, combined together and by drying to constant weight at 105 ºC in an oven. concentrated on a rotatory evaporator at 50 ºC to a fi- All determinations were performed at least in tripli- nal volume of 25 mL. Oligosaccharides were precipita- cate and they are reported on a dry matter basis. ted with absolute ethanol, in a ratio of 1:10. The crude GOS precipitate was separated by centrifugation at 3,000 × g for 15 min and any ethanol residue was re- Low molecular weight carbohydrate extraction moved in a vacuum dessicator. GOS were dissolved in Low molecular weight carbohydrate (LMWC) from
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