Literature DB >> 25249391

Development of a (1)H NMR structural-reporter-group concept for the analysis of prebiotic galacto-oligosaccharides of the [β-d-Galp-(1→x)]n-d-Glcp type.

Sander S van Leeuwen1, Bas J H Kuipers2, Lubbert Dijkhuizen3, Johannis P Kamerling1.   

Abstract

Some β-galactosidases (EC 3.2.1.23) are capable of producing mixtures of linear and branched galacto-oligosaccharides (GOS) with various types of glycosidic linkages [degree of polymerization (DP) 2-8; mainly GalnGlc] when incubated under specific conditions with lactose. These products are generally applied in infant formula. However, for most galacto-oligosaccharide products only major components (low DP) or linkage patterns have been described. To build up a library of (1)H and (13)C NMR data, a detailed NMR study on commercially available GOS di- and trisaccharides, and some larger GOS oligosaccharides was carried out. Based on the fully assigned (1)H and (13)C chemical shifts of these model compounds, a (1)H NMR structural-reporter-group concept was formulated to function as a tool in the structural analysis of single GOS components and GOS mixtures.
Copyright © 2014 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Galacto-oligosaccharides; NMR spectroscopy; Prebiotics; Structural-reporter-group concept

Mesh:

Substances:

Year:  2014        PMID: 25249391     DOI: 10.1016/j.carres.2014.08.011

Source DB:  PubMed          Journal:  Carbohydr Res        ISSN: 0008-6215            Impact factor:   2.104


  9 in total

1.  Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization.

Authors:  Megan C Y Ooi; Xiaojie Zhang; Christopher M Beaudry; Juyun Lim; Michael H Penner
Journal:  Food Chem       Date:  2021-11-08       Impact factor: 7.514

2.  Prebiotic galactooligosaccharides activate mucin and pectic galactan utilization pathways in the human gut symbiont Bacteroides thetaiotaomicron.

Authors:  Alicia Lammerts van Bueren; Marieke Mulder; Sander van Leeuwen; Lubbert Dijkhuizen
Journal:  Sci Rep       Date:  2017-01-16       Impact factor: 4.379

3.  Engineering of the Bacillus circulans β-Galactosidase Product Specificity.

Authors:  Huifang Yin; Tjaard Pijning; Xiangfeng Meng; Lubbert Dijkhuizen; Sander S van Leeuwen
Journal:  Biochemistry       Date:  2017-01-25       Impact factor: 3.162

Review 4.  Challenges and Pitfalls in Human Milk Oligosaccharide Analysis.

Authors:  Sander S van Leeuwen
Journal:  Nutrients       Date:  2019-11-06       Impact factor: 5.717

5.  Structural Identity of Galactooligosaccharide Molecules Selectively Utilized by Single Cultures of Probiotic Bacterial Strains.

Authors:  Markus Böger; Sander S van Leeuwen; Alicia Lammerts van Bueren; Lubbert Dijkhuizen
Journal:  J Agric Food Chem       Date:  2019-12-05       Impact factor: 5.279

6.  Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product.

Authors:  Analía Rodríguez; Patricia Lema; María Inés Bessio; Guillermo Moyna; Luis Alberto Panizzolo; Fernando Ferreira
Journal:  Molecules       Date:  2019-11-17       Impact factor: 4.411

7.  Synthesis and Characterization of Sialylated Lactose- and Lactulose-Derived Oligosaccharides by Trypanosoma cruzi Trans-sialidase.

Authors:  Hien T T Pham; Geert A Ten Kate; Lubbert Dijkhuizen; Sander S van Leeuwen
Journal:  J Agric Food Chem       Date:  2019-03-14       Impact factor: 5.279

8.  Trans-β-galactosidase activity of pig enzymes embedded in the small intestinal brush border membrane vesicles.

Authors:  Lesbia Cristina Julio-Gonzalez; Oswaldo Hernandez-Hernandez; F Javier Moreno; Agustín Olano; Maria Luisa Jimeno; Nieves Corzo
Journal:  Sci Rep       Date:  2019-01-30       Impact factor: 4.379

9.  Structural Comparison of Different Galacto-oligosaccharide Mixtures Formed by β-Galactosidases from Lactic Acid Bacteria and Bifidobacteria.

Authors:  Suwapat Kittibunchakul; Sander S van Leeuwen; Lubbert Dijkhuizen; Dietmar Haltrich; Thu-Ha Nguyen
Journal:  J Agric Food Chem       Date:  2020-04-06       Impact factor: 5.279

  9 in total

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