Effect of glycation of bovine β-lactoglobulin with galactooligosaccharides on the growth of human faecal bacteria

被引：13
|
作者：
Hernandez-Hernandez, Oswaldo [1 ]
Javier Moreno, F. [2 ]
Kolida, Sofia [3 ]
Rastall, Robert A. [3 ]
Luz Sanz, Maria [1 ]
机构：
[1] CSIC, Inst Quim Organ Gen, Madrid 28006, Spain
[2] UAM, CSIC, Inst Invest Ciencias Alimentac CIAL, Madrid 28049, Spain
[3] Univ Reading, Dept Food & Nutr Sci, Reading RG6 6AP, Berks, England
来源：
INTERNATIONAL DAIRY JOURNAL | 2011年 / 21卷 / 12期
关键词：
MAILLARD REACTION-PRODUCTS; IN-SITU HYBRIDIZATION; METABOLIC TRANSIT; FERMENTATION; OLIGOSACCHARIDES; MICROBIOTA; PROBES;
D O I：
10.1016/j.idairyj.2011.06.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The in vitro fermentation selectivity of purified galactooligosaccharides (GOS) after their conjugation with bovine beta-lactoglobulin (beta-LG) via the Maillard reaction and a subsequent simulated gastrointestinal digestion was evaluated. Changes in human faecal bacterial populations, lactic acid and short-chain fatty acids after 10 h and 24 h of fermentation of the digested beta-LG:GOS conjugates revealed that this mixture of glycated peptides had a similar bifidogenic activity to the unconjugated GOS. These findings could open up new applications for Maillard reaction products in the functional foods field. (c) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：949 / 952
页数：4
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