Chapter 9 PRODUCTION AND BIOACTIVITY OF OLIGOSACCHARIDES DERIVED FROM LACTOSE Villamiel, M., Montilla, A.*, Olano, A. & Corzo, N. Instituto de Investigación en Ciencias de la Investigación CIAL (CSIC-UAM), C/ Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid 28049 Madrid, Spain * Corresponding author: Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM). CEI (UAM+CSIC), Nicolás Cabrera, 9, E-28049, Madrid, Spain. E-mail:
[email protected] Tel +34 910017952; Fax +34 910017905 1 Abstract 9.1. Introduction 9.2. Mono- and disaccharides 9.2.1. Tagatose 9.2.1.1. Chemical isomerisation 9.2.1.2. Enzymatic synthesis 9.2.1.3. Uses of tagatose 9.2.2. Lactulose 9.2.2.1. Isomerisation of lactose 9.2.2.2. Transgalactosylation of lactose 9.2.2.3. Uses of lactulose 9.2.3. Epilactose 9.3. Lactosucrose 9.3.1. Enzymatic transfructosylation of lactose 9.3.2. Enzymatic transgalactosylation of sucrose 9.3.3. Uses of lactosucrose 9.4. Galactooligosaccharides 9.4.1. Enzymatic synthesis from lactose 9.4.2. Enzymatic synthesis from lactulose 9.4.3. Chemical isomerisation 9.4.4. Assessment of beneficial effects of oligosaccharides derived from lactulose 9.4.5. Uses of galactooligosaccharides 9.5. Other oligosaccharides 9.6. Purification of carbohydrates derived from lactose 2 Abstract In an attempt to offer a broad overview on lactose applications as a source of bioactive carbohydrates, in this chapter the authors have collected the most recent investigations on methods to produce these compounds, which have a positive effect on gut microbiota. Chemical and biological productions of tagatose, lactulose, lactosucrose, lactulosucrose and galactooligosaccharides, among others, have been described.