Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis
| Autor: | Pornchai Rachtanapun, Malaiporn Wongkaew, Sarana Rose Sommano, Noppol Leksawasdi, Korawan Sringarm, Bow Tinpovong, Kittisak Jantanasakulwong, Prasert Hanmoungjai |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Health (social science) food.ingredient Pectin Lactobacillus reuteri short chain fatty acid Plant Science fruit peel pectin lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Hydrolysate Article 0404 agricultural biotechnology food Bifidobacterium animalis 010608 biotechnology lcsh:TP1-1185 Food science Pectinase chemistry.chemical_classification biology Chemistry food and beverages molecular weight 04 agricultural and veterinary sciences Oligosaccharide biology.organism_classification 040401 food science pectinase Fermentation Chok anan waste valorisation prebiotic activity Food Science |
| Zdroj: | Foods Volume 10 Issue 3 Foods, Vol 10, Iss 627, p 627 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10030627 |
| Popis: | Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin (MPP) and to evaluate the pectic oligosaccharide effects of Lactobacillus reuteri DSM 17938 and Bifidobacterium animalis TISTR 2195. Mango of “chok anan” variety was chosen due to its excessive volume of biomass in processing and high pectin content. The optimal treatment for mango peel pectic oligosaccharide (MPOS) valorisation was 24 h of fermentation with 0.3% (v/v) pectinase. This condition provided small oligosaccharides with the molecular weight of 643 Da that demonstrated the highest score of prebiotic activity for both of B. animalis TISTR 2195 (7.76) and L. reuteri DSM 17938 (6.87). The major sugar compositions of the oligosaccharide were fructose (24.41% (w/w)) and glucose (19.52% (w/w)). For the simulation of prebiotic fermentation, B. animalis TISTR 2195 showed higher proliferation in 4% (w/v) of MPOS supplemented (8.92 log CFU/mL) than that of L. reuteri (8.53 CFU/mL) at 72 h of the fermentation time. The main short chain fatty acids (SCFAs) derived from MPOS were acetic acid and propionic acid. The highest value of total SCFA was achieved from the 4% (w/v) MPOS supplementation for both of B. animalis (68.57 mM) and L. reuteri (69.15 mM). The result of this study therefore conclusively advises that MPOS is a novel pectic oligosaccharide resource providing the opportunity for the sustainable development approach through utilising by-products from the fruit industry. |
| Databáze: | OpenAIRE |
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