Food Oligosaccharides -- Contents -- Contributors -- Preface -- I Production and Bioactivity of Oligosaccharides -- I.I Naturally Occurring Oligosaccharides -- 1 Bioactivity of Human Milk Oligosaccharides -- 1.1 Introduction -- 1.2 Structural uniqueness of human milk oligosaccharides -- 1.2.1 Lewis blood group and secretor-specific components in milk -- 1.2.2 Total human milk oligosaccharides content and concentrations of single components -- 1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract -- 1.3.1 Human milk oligosaccharides and gut microbiota -- 1.3.2 Human milk oligosaccharides and antiadhesion effects -- 1.3.3 Human milk oligosaccharides and effects on epithelial cells and immune modulation -- 1.4 Human milk oligosaccharides and systemic effects -- 1.5 Human milk oligosaccharides and studies in animals and humans -- 1.6 Conclusion and perspective -- Acknowledgment -- References -- 2 Production and Bioactivity of Bovine Milk Oligosaccharides -- 2.1 Introduction -- 2.2 Bovine milk oligosaccharides' composition -- 2.2.1 Colostrum versus mature milk bovine milk oligosaccharides composition -- 2.2.2 Comparison with human milk oligosaccharides' composition -- 2.3 Bovine milk oligosaccharides concentration -- 2.4 Resistance to digestion -- 2.5 Oligosaccharides biological activities -- 2.5.1 Bifidogenic activity -- 2.5.2 Pathogen prevention -- 2.5.3 Viral inhibition -- 2.5.4 Brain development -- 2.5.5 Immunomodulation -- 2.6 Isolation approaches -- 2.7 Conclusion -- Acknowledgments -- References -- 3 Production and Bioactivity of Oligosaccharides in Plant Foods -- 3.1 Introduction -- 3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods -- 3.2.1 Fructan type oligosaccharides -- 3.2.2 -Galactooligosaccharides -- 3.3 Production of naturally occurring plant oligosaccharides -- 3.3.1 Extraction.

3.3.2 Depolymerization -- 3.3.3 Concentration -- 3.3.4 Purification -- 3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action -- 3.4.1 Studies of plant oligosaccharides on gut microbiota -- 3.4.2 Studies of plant oligosaccharides on immune system -- 3.4.3 Studies of plant oligosaccharides on mineral absorption -- 3.4.4 Studies of plant oligosaccharides and lipid metabolism -- 3.4.5 Studies of plant oligosaccharides and glucose homeostasis -- 3.4.6 Studies of plant oligosaccharides and regulation of food intake, fat mass and body weight -- 3.4.7 Study of plant oligosaccharides on oxidative stress -- 3.5 Conclusions and future perspectives -- References -- 4 Production and Bioactivity of Oligosaccharides from Chicory Roots -- 4.1 Production of oligosaccharides from chicory roots -- 4.1.1 Dynamics of inulin biosynthesis and biodegradation in the chicory root -- 4.1.1.1 Introduction -- 4.1.1.2 Biosynthesis of inulin in the chicory root -- 4.1.1.3 Biodegradation of inulin in the chicory root -- 4.1.1.4 Resulting composition of chicory root -- 4.1.1.5 Analytical methodology -- 4.1.2 Industrial production of inulin from chicory roots -- 4.1.2.1 Agricultural aspects -- 4.1.2.2 Industrial inulin processing -- 4.2 Bioactivity of oligosaccharides from chicory roots -- 4.2.1 Basic physiology and nutritional aspects -- 4.2.1.1 Nondigestibility -- 4.2.1.2 Fermentability -- 4.2.2 Health benefits -- 4.2.2.1 Gut health -- 4.2.2.2 The prebiotic effect -- 4.2.2.3 Paediatric applications -- 4.2.2.4 Energy intake and healthy weight management -- 4.2.2.5 Mineral bio-availability -- 4.3 Future trends -- 4.4 Conclusions -- References -- 5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass -- 5.1 Production of pectic oligosaccharides -- 5.1.1 Extraction of pectic oligosaccharides.

5.1.2 Depolymerization -- 5.1.3 Separation and purification methods for oligosaccharides -- 5.2 Bioactivity of pectic oligosaccharides -- 5.2.1 Prebiotic properties -- 5.2.2 Immunomodulation -- 5.2.3 Cancer -- 5.2.4 Heavy metals excretion -- 5.2.5 Antiadhesion of pathogens -- 5.3 Conclusions -- References -- 6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses -- 6.1 Hemicelluloses: general aspects -- 6.2 Manufacture of oligosaccharides from hemicellulosic polymers -- 6.2.1 Manufacture and purification of xylooligosaccharides -- 6.2.2 Manufacture and purification of mannooligosaccharides -- 6.2.3 Manufacture and refining of other hemicellulose-derived saccharides -- 6.2.3.1 Xyloglucan-derived oligosaccharides -- 6.2.3.2 Arabinogalactan-derived oligosaccharides -- 6.2.3.3 Mixed linkage b-glucans derived oligosaccharides -- 6.3 Properties of hemicellulose-derived oligosaccharides -- 6.3.1 Properties of xylooligosaccharides -- 6.3.2 Properties of mannooligosaccharides -- 6.3.3 Properties of products obtained by hydrolysis of other hemicellulosicsaccharides -- 6.4 Conclusion -- References -- 7 Starch Hydrolysis Products with Physiological Activity in Humans -- 7.1 Introduction -- 7.2 Starch degradation may yield minor saccharides with physiological activity -- 7.2.1 Maltodextrins -- 7.2.2 Cyclodextrins -- 7.2.3 Pyrodextrins -- 7.2.4 Minor oligosaccharides -- 7.3 Physiological activity of starch hydrolysis products -- 7.3.1 Maltodextrins -- 7.3.2 Cyclodextrins -- 7.3.3 Pyrodextrins -- 7.3.4 Isomaltooligosaccharides (IMO) -- 7.4 Concluding remarks -- References -- 8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria -- 8.1 Bacterial exopolysaccharides -- 8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium -- 8.3 Production and purification of exopolysaccharides.

8.4 Bioactivity of exopolysaccharides from probiotics -- 8.4.1 Exopolysaccharides as modulators of the immune system -- 8.4.2 Exopolysaccharides as modulators of the intestinal microbiota -- 8.4.3 Other beneficial actions -- 8.5 Concluding remark and future trends -- Acknowledgments -- References -- I.II Non-Naturally Occurring Oligosaccharides -- 9 Production and Bioactivity of Oligosaccharides Derived from Lactose -- 9.1 Introduction -- 9.2 Mono- and disaccharides -- 9.2.1 Tagatose -- 9.2.1.1 Chemical isomerization -- 9.2.1.2 Enzymatic synthesis -- 9.2.1.3 Uses of tagatose -- 9.2.2 Lactulose -- 9.2.2.1 Isomerization 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 isomerization of galactooligosaccharides -- 9.4.4 Assessment of beneficial effects of oligosaccharides derived from lactose and lactulose -- 9.4.5 Uses of galactooligosaccharides -- 9.5 Other oligosaccharides -- 9.6 Purification of carbohydrates derived from lactose -- 9.7 Conclusions -- Acknowledgments -- References -- 10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases -- 10.1 Glucooligosaccharides from lactic acid bacteria -- 10.2 Glucan and glucooligosaccharides synthesis by glucansucrases -- 10.2.1 Glucan synthesis by glucansucrase -- 10.2.2 Glucansucrases genes, alternation of glucansucrase, and its oligosaccharide synthesis by the acceptor reaction -- 10.3 Production of glucooligosaccharides -- 10.4 Bioactivities of glucan and glucooligosaccharides -- 10.4.1 Glucooligosaccharides as prebiotics.

10.4.2 Bowel function improvement -- 10.4.3 Anticariogenic properties -- 10.4.4 Stimulation of immunity -- 10.4.5 Other properties -- 10.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities -- 10.6 Conclusions -- Acknowledgments -- References -- 11 Production and Bioactivity of Fructan-Type Oligosaccharides -- 11.1 Introduction -- 11.2 Enzymatic synthesis -- 11.2.1 The transfructosylation reaction -- 11.2.2 Structural and biochemical differences between fructosyltransferases from GH32 and GH68 families -- 11.2.3 Microbial enzymes involved in the biosynthesis of fructan-type oligosaccharides -- 11.2.3.1 Inulosucrases -- 11.2.3.2 Levansucrases -- 11.2.3.3 Other fructosyltransferases -- 11.2.4 Plant enzymes involved in the biosynthesis of fructan-type oligosaccharides -- 11.2.4.1 Monocots versus dicots -- 11.2.4.2 Agavaceae -- 11.3 Functional properties of fructan-type oligosaccharides -- 11.3.1 Prebiotics -- 11.3.1.1 Prevention of infection with bacterial pathogens -- 11.3.1.2 Colon cancer -- 11.3.1.3 Mineral absorption -- 11.3.1.4 Defense functions -- 11.3.1.5 Systemic effects -- 11.3.2 Dose-effect -- 11.3.3 Application of fructooligosaccharides as food ingredients -- 11.4 Conclusions -- Acknowledgments -- References -- 12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides -- 12.1 Enzyme immobilization -- 12.1.1 Classification of immobilization methods -- 12.1.2 Selection of the immobilization method -- 12.2 Immobilized biocatalysts for the production of fructooligosaccharides -- 12.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase -- 12.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases -- 12.4.1 Entrapment of fructosyltransferase from Aspergillus aculeatus -- 12.4.2 Entrapment of levansucrase from Zymomonas mobilis.

12.5 Conclusions and future trends.