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Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity

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Abstract

Pectin oligosaccharides (POS) have been indicated as a new class of potential prebiotic compounds, which can be produced from pectin-rich food byproducts. In the present study, different technological means of POS production were explored to produce tailor-made POS mixtures starting from sugar beet pulp. The overall POS production process consisted of two steps: the extraction of pectin and the hydrolysis of pectin to tailored POS by combined hydrolysis/fractionation approaches. Different extraction as well as hydrolysis and fractionation methodologies were applied. The obtained POS were characterized for their total galacturonic acid content and, at a deeper level, using a HILIC-ESI/MS methodology, for the POS structure and composition. The composition of POS fractions was studied as a function of the technology used to obtain them. Finally, the potential prebiotic properties of the POS mixtures obtained were thoroughly explored by several in vitro experiments aimed at detecting lactic acid bacteria (LAB) stimulation by POS fractions. Several fractions were very efficient in stimulation, in a species-dependent manner. The overall best fractions were in general those rich in arabinans having a low degree of polymerization, obtained from the enzymatic extraction of biomass and subsequent fractionation with low-medium molecular weight cut-off. Quite interestingly, no POS fraction was able to stimulate pathogenic E. coli strains. The data reported here clearly indicate the possibility to obtain diverse fractions with different prebiotic properties starting from the same biomass, and outline clear potential for POS obtained from sugar beet pulp with the appropriate technology to act as prebiotic compounds.

Graphical abstract: Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity

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Publication details

The article was received on 01 Aug 2017, accepted on 21 Jan 2018 and first published on 22 Jan 2018


Article type: Paper
DOI: 10.1039/C7FO01182B
Citation: Food Funct., 2018, Advance Article
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    Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity

    B. Prandi, S. Baldassarre, N. Babbar, E. Bancalari, P. Vandezande, D. Hermans, G. Bruggeman, M. Gatti, K. Elst and S. Sforza, Food Funct., 2018, Advance Article , DOI: 10.1039/C7FO01182B

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