Littérature scientifique sur le sujet « Α-Galactooligosaccharides (α-GOS) »
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Articles de revues sur le sujet "Α-Galactooligosaccharides (α-GOS)"
Marín-Manzano, María, Oswaldo Hernandez-Hernandez, Marina Diez-Municio, Cristina Delgado-Andrade, Francisco Moreno et Alfonso Clemente. « Prebiotic Properties of Non-Fructosylated α-Galactooligosaccharides from PEA (Pisum sativum L.) Using Infant Fecal Slurries ». Foods 9, no 7 (13 juillet 2020) : 921. http://dx.doi.org/10.3390/foods9070921.
Texte intégralSun, Congcong, Bifang Hao, Daorui Pang, Qian Li, Erna Li, Qiong Yang, Yuxiao Zou, Sentai Liao et Fan Liu. « Diverse Galactooligosaccharides Differentially Reduce LPS-Induced Inflammation in Macrophages ». Foods 11, no 24 (8 décembre 2022) : 3973. http://dx.doi.org/10.3390/foods11243973.
Texte intégralSolarte, Daniela Alejandra, Ana Isabel Ruiz-Matute, Diana M. Chito-Trujillo, Maite Rada-Mendoza et María Luz Sanz. « Microwave Assisted Extraction of Bioactive Carbohydrates from Different Morphological Parts of Alfalfa (Medicago sativa L.) ». Foods 10, no 2 (6 février 2021) : 346. http://dx.doi.org/10.3390/foods10020346.
Texte intégralYAMASHITA, Akiko, Hiroyuki HASHIMOTO, Koki FUJITA, Masamichi OKADA, Shigeharu MORI et Sumio KITAHATA. « Reverse Reaction ofAspergillus nigerAPC-9319 α-Galactosidase in a Supersaturated Substrate Solution : Production of α-Linked Galactooligosaccharide (α-GOS) ». Bioscience, Biotechnology, and Biochemistry 69, no 7 (janvier 2005) : 1381–88. http://dx.doi.org/10.1271/bbb.69.1381.
Texte intégralWilliams, Neil C., Michael A. Johnson, Dominick E. Shaw, Ian Spendlove, Jelena Vulevic, Graham R. Sharpe et Kirsty A. Hunter. « A prebiotic galactooligosaccharide mixture reduces severity of hyperpnoea-induced bronchoconstriction and markers of airway inflammation ». British Journal of Nutrition 116, no 5 (3 août 2016) : 798–804. http://dx.doi.org/10.1017/s0007114516002762.
Texte intégralMassot-Cladera, Malén, María del Mar Rigo-Adrover, Laura Herrero, Àngels Franch, Margarida Castell, Jelena Vulevic, Francisco J. Pérez-Cano et María J. Rodríguez Lagunas. « A Galactooligosaccharide Product Decreases the Rotavirus Infection in Suckling Rats ». Cells 11, no 10 (18 mai 2022) : 1669. http://dx.doi.org/10.3390/cells11101669.
Texte intégralLee, Dong Hyeon, Hyunbin Seong, Daniel Chang, Vinod K. Gupta, Jiseung Kim, Seongwon Cheon, Geonhee Kim, Jaeyun Sung et Nam Soo Han. « Evaluating the prebiotic effect of oligosaccharides on gut microbiome wellness using in vitro fecal fermentation ». npj Science of Food 7, no 1 (9 mai 2023). http://dx.doi.org/10.1038/s41538-023-00195-1.
Texte intégralPham, Hai-Ha-Thi, Do-Hyung Kim et Thanh Luan Nguyen. « Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors ». Frontiers in Plant Science 14 (26 avril 2023). http://dx.doi.org/10.3389/fpls.2023.1145041.
Texte intégralRattanaprasert, Monchaya, Jan-Peter van Pijkeren, Amanda E. Ramer-Tait, Maria Quintero, Car Reen Kok, Jens Walter et Robert W. Hutkins. « Genes Involved in Galactooligosaccharide Metabolism in Lactobacillus reuteri and Their Ecological Role in the Gastrointestinal Tract ». Applied and Environmental Microbiology 85, no 22 (13 septembre 2019). http://dx.doi.org/10.1128/aem.01788-19.
Texte intégralThèses sur le sujet "Α-Galactooligosaccharides (α-GOS)"
Chartrel, Valentine. « Fonctionnalisation d’une matrice végétale à base de pois protéagineux (Pisum sativum) par voie microbienne ». Electronic Thesis or Diss., université Paris-Saclay, 2020. http://www.theses.fr/2020UPASB029.
Texte intégralROQUETTE transforms and valorizes peas (Pisum sativum) to produce proteins, fibers and starches. During this process, various secondary fractions are generated, including the pea soluble, designated LAB 4960 after atomization. This fiber-rich co-product is unfit for human consumption in its current form as it can cause digestive disorders, caused by the high content of α-GOS, α-galactooligosaccharides formed from 1 to 3 galactose units linked by α-(1-6) bonds. Among the α-GOS are raffinose, stachyose and verbascose which are not digested by humans, but fermented by the intestinal microbiota. The aim of this thesis project is therefore to reduce the α-GOS content of LAB 4960 by microbial fermentation in order to improve its digestibility. To achieve this objective, a twofold strategy has been implemented. In a first part, a microbial collection that is very diverse in terms of species and ori-gins (plant vs. animal) was built up from pea seeds with the characteri-zation of the microbial diversity of peas from different terroirs and from the private collections of the INRAE Laboratory and the ROQUETTE Company. In a second part, the constituted collection was tested for its ability to hydrolyze the α-GOS from LAB 4960. The screening of the strains was split into three steps, involving different selection criteria. Step 1 allowed the selection of strains capable of growing on LAB 4960 agar under two conditions of oxygenation (aerobic and anaerobic) and pH (acidic and neutral). Step 2 allowed the identification of sugars by Thin-layer chromatography after 72 hours of culture on the liquid LAB 4960. The strains that reduced the α-GOS were selected in step 3 for the quantification of sugars by High performance liquid chromatog-raphy coupled to mass spectrometry. In the first part, the metagenetic study of pea surface diversity according to different terroirs after soak-ing, showed a strong dominance of bacterial species belonging to Proteobacteria (57%) and Firmicutes (28%) and fungal species be-longing to Ascomycota (89%) and Basidiomycota (11%). The structure of the epiphytic community associated with the pea seed was strong-ly influenced by its origin (storage cooperatives and countries). From the pea seed soaking juice, 102 strains were isolated and assigned to 52 species. The 52 pea strains representative of each identified spe-cies were added to the 157 strains representative of 82 microbial species in the internal collections. Screening of the collection showed that 89% of the strains tested were capable of growing on LAB 4960 agar. About 20% of the strains degraded only sucrose. The occurrence of sugars as melibiose, manninotriose and manninotetraose, known to be the product of defructosylation, suggested that 19% of the strains hydrolyzed α-GOS by a β-fructosyltransferase of which 4% came from peas. Finally, 4% of the strains hydrolyzed α-GOS by an α-galactosidase, of which 1% came from peas. Among the 23% strains hydrolyzing α-GOS, two strains stood out for their strong hydrolytic activity: Candida pseudoglaebosa CBS 6715T and Serratia liquefa-ciens GBM09. A study on minimum medium, LAB 4960 medium and in a bioreactor on LAB 4960 of different concentrations showed that, under optimal growth conditions, the GBM09 bacterium is capable of hydrolyzing the α-GOS in increasing order of degree of polymeriza-tion at neutral pH and at 20°C whereas the yeast CBS 6715T hydro-lyzes all the α-GOS simultaneously at acid pH and at 28°C.These preliminary trials have made it possible to validate a proof of con-cept for a fermented functional food and hold out promise of their development on an industrial scale, paving the way for many innova-tions