GRAS Notice 779, Isomalto-Oligosaccharide Mixture
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Utilization of Cellulose Oligosaccharides by Cellvibrio Gilvus MARION L
JOURNAL OF BACTERIOLOGY, Jan., 1965 Vol. 89, No. 1 Copyright © 1965 American Society for Microbiology Printed in U.S.A. Utilization of Cellulose Oligosaccharides by Cellvibrio gilvus MARION L. SCHAFER' AND KENDALL W. KING Department of Biochemistry and Nutrition, Virginia Polytechnic Institute, Blacksburg, Virginia Received for publication 19 August 1964 ABSTRACT SCHAFER, MARION L. (Virginia Polytechnic Institute, Blacksburg), AND KENDALL W. KING. Utilization of cellulose oligosaccharides by Cellvibrio gilvus. J. Bacteriol. 89: 113-116. 1965.-The hypothesis that oligosaccharides of the cellulose polymer series can be absorbed by cellulolytic bacteria, prior to hydrolysis to the level of glucose or cello- biose, has been tested. Resting-cell suspensions of Cellvibrio gilvus removed oligosac- charides of one to six monomer units from solution at a rate providing the cells with 37 X 106 to 42 X 106 molecules of glucose per cell per minute. There was no concurrent extracellular hydrolysis of the oligosaccharides. The fact that the rate of up- take was constant indicates that an active absorption system is involved. Filtrates from washed-cell suspensions before or after exposure to the oligosaccharides were in- capable of hydrolyzing the sugars. In media where the carbohydrate concentration was growth-limiting, the larger members of the oligosaccharide series supported greater final cell densities than the smaller sugars, but there were no recognizable differences in the growth rates during the logarithmic-growth phase. Recent reviews of microbial utilization of phosphorylase (Ayers, 1958; Sih and McBee, cellulose as an energy and carbon source have 1955; Hulcher and King, 1958a, b). considered primarily the extracellular events In the present report, the ability of C. -
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Green Chemistry Accepted Manuscript This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after acceptance, before technical editing, formatting and proof reading. Using this free service, authors can make their results available to the community, in citable form, before we publish the edited article. We will replace this Accepted Manuscript with the edited and formatted Advance Article as soon as it is available. You can find more information about Accepted Manuscripts in the Information for Authors. Please note that technical editing may introduce minor changes to the text and/or graphics, which may alter content. The journal’s standard Terms & Conditions and the Ethical guidelines still apply. In no event shall the Royal Society of Chemistry be held responsible for any errors or omissions in this Accepted Manuscript or any consequences arising from the use of any information it contains. www.rsc.org/greenchem Page 1 of 30 Green Chemistry 1 A sustainable biotechnological process for the efficient synthesis of kojibiose 2 3 Marina Díez-Municio, Antonia Montilla, F. Javier Moreno * and Miguel Herrero 4 5 Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI 6 (UAM+CSIC), C/ Nicolás Cabrera 9, 28049 Madrid, Spain. 7 8 * Corresponding author: Tel.: +34 91 0017948; E-mail address: [email protected] 9 GreenChemistry Accepted Manuscript Green Chemistry Page 2 of 30 10 ABSTRACT 11 This work reports the optimization of a cost-effective and scalable process for 12 the enzymatic synthesis of kojibiose (2-O-α-D-glucopyranosyl-α-D-glucose) from 13 readily available and low-cost substrates such as sucrose and lactose. -
FOOD ANALYSIS: Carbohydrate Analysis
FOOD ANALYSIS: Carbohydrate Analysis B. Pam Ismail [email protected] FScN 146 612 625 0147 FOOD ANALYSIS: Carbohydrate Analysis The following is/are a carbohydrate(s): A. Pectin B. Cellulose C. Lignin D. A & B E. B & C F. A & C G. All of the above H. None of the above 1 FOOD ANALYSIS: Carbohydrate Analysis The following is/are a carbohydrate(s): A. Pectin B. Cellulose C. Lignin D. A & B E. B & C F. A & C G. All of the above H. None of the above FOOD ANALYSIS: Carbohydrate Analysis The method used to determine starch gelatinization could be used to determine starch retrogradation A. True B. False 2 FOOD ANALYSIS: Carbohydrate Analysis Importance of Carbohydrates Importance of Analyzing Carbohydrates FOOD ANALYSIS: Carbohydrate Analysis Carbohydrate Classification CH2OH CH2OH HO O O OH OH OH Monosaccharides O Di and oligosaccharides (2-10 units) OH OH Polysaccharides CH2OH HOH C O O 2 OH o Starch HO O HO CH2OH o Dietary fiber OH OH CH2OH CH2OH O O OH OH O O O OH OH CH2OH CH2OH CH2OH CH2 CH2OH CH2OH O O O O OH OH O O OH OH OH OH O O O O O O O OH OH OH OH OH OH 3 FOOD ANALYSIS: Carbohydrate Analysis General Sample Preparation Drying o Vacuum oven Fat extraction o Soxhlet FOOD ANALYSIS: Carbohydrate Analysis Total Carbohydrate Analysis H (research purposes) HO O Phenol-sulfuric acid method O What happens to glycosidic linkages under acidic conditions? strongly acidic conditions furans monosaccharides (heat) CH2OH CH2OH O O enolizations, OH OH OH dehydrating reactions H O HO O OH OH O 4 FOOD ANALYSIS: Carbohydrate Analysis Total Carbohydrate -
December 8Th- 2008
BioNeutra Inc. (Edmonton, Alberta, Canada) APPLICATION FOR THE APPROVAL OF ISOMALTO- OLIGOSACCHARIDE (IMO) Regulation (EC) No 258/97 of the European Parliament and of the Council of 27th January 1997 concerning novel foods and novel food ingredients December 8th- 2008 BioNeutra Inc. 9419-20th Ave., Edmonton, AB T6L 1E5, CANADA Tel: (780) 466-1481; Fax: (780)485-1490 Web: www.bioneutra.ca Application for the approval of Isomalto-oligosaccharide (IMO) Regulation (EC) No 258/97 of the European Parliament and of the Council of 27th January 1997 concerning novel foods and novel food ingredients TABLE OF CONTENTS 1.0 ADMINISTRATIVE DATA 6 Name and Address of Applicants/Manufacturers 6 Name and Contact of Person(s) Responsible for this Dossier 6 2.0 GENERAL DESCRIPTION OF THE NOVEL FOOD 6 3.0 IDENTIFICATION OF ESSENTIAL INFORMATION REQUIREMENTS 8 I. SPECIFICATIONS OF THE NOVEL FOOD 9 I.1 Common or Usual Name 10 I.2 Chemical Name 10 I.3 Trade Name 10 I.4 Molecular Formula & CAS Number 10 I.5 Chemical Structure 11 I.6 Chemical and Physical Properties 12 I.7 Product Specifications and Analysis 13 I.7.1 Product Specifications 13 I.7.2 Product Analysis 13 II. EFFECT OF THE PRODUCTION PROCESS APPLIED TO THE 15 NOVEL FOOD II.1 Manufacturing Process 16 II.2 Raw Material, Biocatalyst Source, Chemicals/Reagent Specifications 16 II.2.1 Starch 16 II.2.2 Enzymes 16 II.2.3 Yeast Specifications (Saccharomyces cerevisiae) 16 II.2.4 Sodium Carbonate (Monohydrate) 16 II.2.5 Hydrochloric Acid 17 BioNeutra Inc. 2 December 8, 2008 II.2.6 Sodium Hydroxide 17 II.2.7 Activated Carbon Powder 17 II.2.8 Ion-exchange Resins 17 II.3 Potential Impurities Resulting from the Production Process 17 II.3.1 General Considerations 17 II.3.2 Residual Biomass 18 II.3.3 Residual Ethanol 18 II.3.4 Content of True Protein, Non-protein Nitrogenous Material 18 II.4 Stability of Isomalto-oligosaccharide (IMO) 18 II.5 History of Use of Production Process 19 III. -
And Organoleptic Evaluation of XOS Added Prawn Patia and Black Rice Kheer
Bioactive Compounds in Health and Disease 2020; 3(1): 1-14 Page 1 of 14 Research Article Open Access An in vitro study of the prebiotic properties of Xylooligosaccharide (XOS) and organoleptic evaluation of XOS added Prawn patia and Black rice kheer. Abnita Thakuria1, Mini Sheth1, Sweta Patel2, Sriram Seshadri2 1Department of Foods and Nutrition, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara-390002, Gujarat, India, 2Institute of Science, Nirma University, Ahmedabad, Gujarat, India Corresponding Author: Abnita Thakuria, PhD research scholar, Department of Foods and Nutrition, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara-390002, Gujarat, India Submission Date: December 12th, 2019 Acceptance Date: January 20th, 2020, Publication Date: January 31st, 2020 Citation: Thakuria A, Sheth M, Patel S, Sriram. An in vitro study of the prebiotic properties of Xylooligosaccharide (XOS) and organoleptic evaluation of XOS added Prawn patia and Black rice kheer. Bioactive Compounds in Health and Disease 2020; 3(1): 1-14 DOI: https://doi.org/10.31989/bchd.v3i1.682 ABSTRACT Background: There is emerging evidence that functional foods ingredients can have an impact on a number of gut related diseases and dysfunctions [1]. A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers health benefits [2]. Besides providing the health benefits, prebiotics are known to extend technological advantages in favour of improved organoleptic qualities of the food products. Xylooligosaccharides (XOS) is a stable prebiotic which can withstand heat up to 100℃ under acidic conditions (pH= 2.5-8) and has a potential to be incorporated into food products [3]. -
Beta-Glucan Effects on Pasting Properties and Potential Health Benefits of Flours from Different Oat Lines Yanjun Liu Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2010 Beta-glucan effects on pasting properties and potential health benefits of flours from different oat lines Yanjun Liu Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Nutrition Commons Recommended Citation Liu, Yanjun, "Beta-glucan effects on pasting properties and potential health benefits of flours from different oat lines" (2010). Graduate Theses and Dissertations. 11303. https://lib.dr.iastate.edu/etd/11303 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Beta-glucan effects on pasting properties and potential health benefits of flours from different oat lines by Yanjun Liu A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Food Science and Technology Program of Study Committee: Pamela J. White, Major Professor Terri Boylston Theodore B. Bailey Iowa State University Ames, Iowa 2010 Copyright © Yanjun Liu, 2010. All rights reserved. ii TABLE OF CONTENTS CHAPTER 1 GENERAL INTRODUCTION 1 Introduction 1 Literature Review 3 Origin of Oats 3 Oat Grain 3 Health Benefits of Oats 6 Oat Milling and Processing -
Food Intake and Symptoms in FGID: Short-Chain Carbohydrates
Food intake and symptoms in FGID: Short-chain carbohydrates Susan J Shepherd1, Miranda CE Lomer2, Peter R Gibson3 1 La Trobe University, Department of Dietetics and Human Nutrition Bundoora, Victoria 3086, Australia 2 4.21 Franklin-Wilkins Building, Nutritional Sciences Division King's College London, 150 Stamford Street, London SE1 9NH, UK 3 Department of Gastroenterology, The Alfred Hospital and Monash University 55 Commercial Road, Melbourne Victoria 3004, Australia Short Title (Running Head): Food intake, symptoms in FGID: Short-chain carbohydrates Words: 4,449 Correspondence to: Dr Susan Shepherd Department of Dietetics and Human Nutrition, La Trobe University, Bundoora, Victoria 3086, Australia Telephone +61 3 9890 4911 Fax + 61 3 9890 4944 Email [email protected] or [email protected] 1 Abstract Carbohydrates occur across a range of foods regularly consumed including grains such as wheat and rye, vegetables, fruits and legumes. Short-chain carbohydrates with chains of up to ten sugars vary in their digestibility and subsequent absorption. Those that are poorly absorbed exert osmotic effects in the intestinal lumen increasing its water volume, and are rapidly fermented by bacteria with consequent gas production. These two effects alone may underlie most of the induction of gastrointestinal symptoms after they are ingested in moderate amounts via luminal distension in patients with visceral hypersensitivity. This has been the basis of the use of lactose-free diets in those with lactose malabsorption and of fructose-reduced diets for fructose malabsorption. However, application of such dietary approaches in patients with functional bowel disorders has been restricted to observational studies with uncertain efficacy. -
Food & Nutrition Journal
Food & Nutrition Journal Oku T and Nakamura S. Food Nutr J 2: 128. Review article DOI: 10.29011/2575-7091.100028 Fructooligosaccharide: Metabolism through Gut Microbiota and Prebiotic Effect Tsuneyuki Oku*, Sadako Nakamura Institute of Food, Nutrition and Health, Jumonji University, Japan *Corresponding author: Tsuneyuki Oku, Institute of Food, Nutrition and Health, Jumonji University, 2-1-28, Sugasawa, Niiza, Saitama 3528510, Japan. Tel: +81 482607612; Fax: +81 484789367; E-mail: [email protected], t-oku@jumonji-u. ac.jp Citation: Oku T and Nakamura S (2017) Fructooligosaccharide: Metabolism through Gut Microbiota and Prebiotic Effect. Food Nutr J 2: 128. DOI: 10.29011/2575-7091.100028 Received Date: 20 March, 2017; Accepted Date: 06 April, 2017; Published Date: 12 April, 2017 Abstract This review aims to provide the accurate information with useful application of Fructooligosaccharide (FOS) for health care specialists including dietician and physician, food adviser and user. Therefore, we described on metabolism through gut microbiota, physiological functions including prebiotic effect and accelerating defecation, practical appli- cation and suggestions on FOS. FOS is a mixture of oligosaccharides what one to three molecules of fructose are bound straightly to the fructose residue of sucrose with β-1,2 linkage. FOS which is produced industrially from sucrose using enzymes from Aspergillus niger, is widely used in processed foods with claimed health benefits. But, FOS occurs natu- rally in foodstuffs including edible burdock, onion and garlic, which have long been part of the human diet. Therefore, eating FOS can be considered a safe food material. FOS ingested by healthy human subjects, does not elevate the blood glucose and insulin levels, because it is not digested by enzymes in the small intestine. -
New Computational Approaches for Investigating the Impact of Mutations on the Transglucosylation Activity of Sucrose Phosphorylase Enzyme
Thesis submitted to the Université de la Réunion for award of Doctor of Philosophy in Sciences speciality in bioinformatics New computational approaches for investigating the impact of mutations on the transglucosylation activity of sucrose phosphorylase enzyme Mahesh VELUSAMY Thesis to be presented on 18th December 2018 in front of the jury composed of Mme Isabelle ANDRE, Directeur de Recherche CNRS, INSA de TOULOUSE, Rapporteur M. Manuel DAUCHEZ, Professeur, Université de Reims Champagne Ardennes, Rapporteur M. Richard DANIELLOU, Professeur, Université d'Orléans, Examinateur M. Yves-Henri SANEJOUAND, Directeur de Recherche CNRS, Université de Nantes, Examinateur Mme Irène MAFFUCCI, Maître de Conférences, Université de Technologie de Compiègne, Examinateur Mme Corinne MIRAL, Maître de Conférences HDR, Université de Nantes, Examinateur M. Frédéric CADET, Professeur, Université de La Réunion, Co-directeur de thèse M. Bernard OFFMANN, Professeur, Université de Nantes, Directeur de thèse ெ்்ந்ி ிைு்ூுத் ெ்யாம் ெ்த உதி்ு ையகு் ானகு் ஆ்ற் அிு. -ிு்ு் ுதி் அ்ப் ுுக், எனு த்ைத ேுாி, தா் க்ூி, அ்ண் ு்ு்ுமா், த்ைக பா்பா, ஆ்தா ுு்மா், ீனா, அ்ண் ்ுக், ெபிய்பா, ெபிய்மா ம்ு் உுுைணயா் இு்த அைண்ு ந்ப்கு்ு் எனு மனமா்்த ந்ி. இ்த ஆ்ி்ைக ுுைம அை3த்ு ுுுத்்காரண், எனு ஆ்ி்ைக இய்ுன் ேபராிிய் ெப்னா்் ஆஃ்ேம். ப்ேு துண்கி் நா் மனதாு், ெபாுளாதார அளிு் க்3்ி் இு்தேபாு, என்ு இ்ெனாு த்ைதயாகே இு்ு எ்ைன பா்்ு்ெகா்3ா். ுி்பாக, எனு ூ்றா் ஆ்ு இுிி், அ்்ு எ்ளோ தி்ப்3 க3ைமக் ம்ு் ிர்ிைனக் இு்தாு், அைத்ெபாு்பு்தாு, அ் என்ு ெ்த ெபாுளாதார உதி, ப்கைB்கழக பிு ம்ு் இதர ி்ாக ்ப்த்ப்3 உதிகு்ு எ்ன ைகமா்ு ெகாு்தாு் ஈ3ாகாு. -
Carbohydrates: Occurrence, Structures and Chemistry
Carbohydrates: Occurrence, Structures and Chemistry FRIEDER W. LICHTENTHALER, Clemens-Schopf-Institut€ fur€ Organische Chemie und Biochemie, Technische Universit€at Darmstadt, Darmstadt, Germany 1. Introduction..................... 1 6.3. Isomerization .................. 17 2. Monosaccharides ................. 2 6.4. Decomposition ................. 18 2.1. Structure and Configuration ...... 2 7. Reactions at the Carbonyl Group . 18 2.2. Ring Forms of Sugars: Cyclic 7.1. Glycosides .................... 18 Hemiacetals ................... 3 7.2. Thioacetals and Thioglycosides .... 19 2.3. Conformation of Pyranoses and 7.3. Glycosylamines, Hydrazones, and Furanoses..................... 4 Osazones ..................... 19 2.4. Structural Variations of 7.4. Chain Extension................ 20 Monosaccharides ............... 6 7.5. Chain Degradation. ........... 21 3. Oligosaccharides ................. 7 7.6. Reductions to Alditols ........... 21 3.1. Common Disaccharides .......... 7 7.7. Oxidation .................... 23 3.2. Cyclodextrins .................. 10 8. Reactions at the Hydroxyl Groups. 23 4. Polysaccharides ................. 11 8.1. Ethers ....................... 23 5. Nomenclature .................. 15 8.2. Esters of Inorganic Acids......... 24 6. General Reactions . ............ 16 8.3. Esters of Organic Acids .......... 25 6.1. Hydrolysis .................... 16 8.4. Acylated Glycosyl Halides ........ 25 6.2. Dehydration ................... 16 8.5. Acetals ....................... 26 1. Introduction replacement of one or more hydroxyl group (s) by a hydrogen atom, an amino group, a thiol Terrestrial biomass constitutes a multifaceted group, or similar heteroatomic groups. A simi- conglomeration of low and high molecular mass larly broad meaning applies to the word ‘sugar’, products, exemplified by sugars, hydroxy and which is often used as a synonym for amino acids, lipids, and biopolymers such as ‘monosaccharide’, but may also be applied to cellulose, hemicelluloses, chitin, starch, lignin simple compounds containing more than one and proteins. -
Global Health Foods Market Trends 2021 Market Overview Market Overview
GLOBAL HEALTH FOODS MARKET TRENDS 2021 MARKET OVERVIEW MARKET OVERVIEW Health and Wellness Food Market 2020-2024 • During 2020 to 2024, global health and wellness food market is expected to grow by USD 235.94 million with a CAGR of 6% during the forecast period • Increasing adoption of healthy eating habits, awareness on the importance of organic food, and increasing food sensitivities increase the market growth Sources: Research and Market, 2020a, & Technavio, 2020 MARKET OVERVIEW Market Insight: Superfoods • The popularity of 'superfoods', such as super fruits and super grains, has increased significantly over recent years as consumers are prone towards natural and wholesome ingredients • Consumers are curious in identifying the ingredients present in the food and beverages they consume, thus triggering the demand for clean-label ingredients • This is due to concerns about the long-term effects of the ingredients used in food and beverages, in terms of nutrition content and its impact on well-being • New product launches with a strong positioning for superfoods can be expected to continue • Global Superfoods market is segmented by type: Fruits and Vegetables Grains and Cereals Herbs and Roots Source: Mordor Intelligence, 2019a MARKET OVERVIEW Market Insight: Functional Food • Global functional food market is projected to grow at a CAGR of 6.78% during the forecast period 2020-2025 • Functional food offers specific health benefits such as, improved mental energy, better bone and heart health, immune system strengthening, cholesterol -
Effect of Prebiotic Supplementation on Performance and Health of Dairy Calves: Protocol for a Systematic Review and Meta-Analysis R
Effect of prebiotic supplementation on performance and health of dairy calves: protocol for a systematic review and meta-analysis R. B. Lopes1, E. D. Fausak1, C. Bernal-Córdoba1, N. Silva-del-Río1* 1University of California Davis, US; [email protected] (RBL); [email protected] (EDF); [email protected] (CBC); [email protected] (NSDR) *Corresponding author: Veterinary Medicine Teaching and Research Center, University of California Davis, 18830 Road 112, Tulare, CA, 93274, Phone: 559-688-1731, Fax: 559-686- 4231. Author Contributions: RBL: Assist to develop search strategy and literature search, data screening, extraction, statistical analysis, and protocol and manuscript preparation. EDF: Develop search strategy and literature search, edit protocol. CBC: Data screening, review data extraction, review protocol and manuscript. NSDR: Assist, edit and review protocol and manuscript. Amendments: Any amendments to this protocol will be documented and justified in the final review. Support: This study is financially supported by the California Department of Food and Agriculture (CDFA) and it is part of the Antimicrobial Use and Stewardship (AUS) program. INTRODUCTION Rationale In the dairy industry, the treatment of sick calves is commonly based on the antibiotic use by systematic therapy or addition into the milk (Foutz et al., 2018; Urie et al., 2018). The overuse and misuse of antibiotics contribute to the development of antimicrobial resistance, which is a threat to both animal and human health. Thus, it is fundamental to investigate preventative strategies, such as prebiotics, to reduce the incidence of diseases and consequently the use of antibiotics. According to the International Scientific Association for Probiotics and Prebiotics, prebiotic is a “substrate that is selectively utilized by host microorganisms conferring a health benefit” (Gibson et al., 2017).