Found 2 publications. Displayed publications from 1 to 2
Expand all publications       Show all as text (SweetDB notation)
1. (Article ID: 8780)
 
Nobre C, Alves Filho EG, Fernandes FAN, Brito ES, Rodrigues S, Teixeira JA, Rodrigues LR
Production of fructo-oligosaccharides by Aspergillus ibericus and their chemical characterization
Lebensmittel-Wissenschaft und Technologie = Food Science and Technology 89 (2018) 58-64
 

A great demand for prebiotics is driving the search for new sources of fructo-oligosaccharides (FOS) producers and for FOS with differentiated functionalities. In the present work, FOS production by a new isolated strain of Aspergillus ibericus was evaluated. The temperature of fermentation and initial pH were optimized in shaken flask to yield a maximal FOS production, through a central composite experimental design. FOS were produced in a one-step bioprocess using the whole cells of the microorganism. The model (R2 = 0.918) predicted a yield of 0.56, experimentally 0.53 ± 0.03 gFOS.ginitial sucrose −1 was obtained (37.0 °C and a pH of 6.2). A yield of 0.64 ± 0.02 gFOS.ginitial sucrose−1 was obtained in the bioreactor, at 38 h, with a content of 118 ± 4 g.L−1 in FOS and a purity of 56 ± 3%. The chemical structure of the FOS produced by A. ibericus was determined by HPLC and NMR. FOS were identified as 1-kestose, nystose, and 1F-fructofuranosylnystose. In conclusion, A. ibericus was found to be a good alternative FOS producer.

chemical structure, fructo-oligosaccharides, experimental design, Aspergillus ibericus, production yield optimization

The publication contains the following compound(s):
 

Expand this publication
2. (Article ID: 8782)
 
Nobre C, Sousa SC, Silva SP, Pinheiro AC, Coelho E, Vicente AA, Gomes AMP, Coimbra MA, Teixeira JA, Rodrigues LR
In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
Journal of Functional Foods 46 (2018) 278-287
 

The bifidogenic potential of fructo-oligosaccharides (FOS) produced by a newly isolated strain Aspergillus ibericus was studied. Their activity was compared to FOS produced by Aureobasidium pullulans and to a non microbial commercial FOS sample (Raftilose(center dot) P95). FOS fermentability by a number of probiotic bacteria and their hydrolytic resistance to the simulated harsh conditions of the digestive system was evaluated. Aspergillus ibericus FOS sample effectively promoted probiotic bacteria growth. Overall, microbial-derived FOS promoted greater cellular growth compared to the commercial sample. FOS fermentation was both substrate and strain specific. The FOS structural differences identified may explain their distinct assimilation by the probiotics. [Fru(2→6)Glc] (possibly blastose) and a reducing trisaccharide (possibly [Fru(β2→6)Glc(α1<->β2)Fru], neokestose) were only found in microbial-derived FOS samples, while Raftilosee(center dot) P95 was richer in inulobiose/inulotriose. 1-Kestose and nystose were only slightly hydrolyzed in the presence of gastric and intestinal fluid. FOS synthesized by Aspergillus exhibited great potential as food ingredients with likely prebiotic features.

fructo-oligosaccharides, probiotic, Prebiotics, Aspergillus, glycosidic linkage analysis, neoFOS

The publication contains the following compound(s):
 

Expand this publication

Resort publications by:

New query Export IDs Home Help

Execution: <1 sec