| Texto completo | |
| Autor(es): |
Souza, Anna Flavia Chaves e
;
Gabardo, Sabrina
;
Coelho, Rafaela de Jesus Silva
Número total de Autores: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Journal of Biotechnology; v. 359, p. 14-pg., 2022-10-10. |
| Resumo | |
The concern for better life quality has been encouraging the bioprocess industries to develop technological strategies to obtain new biomolecules. Galactooligosaccharides (GOS) are an important class of food-grade oli-gosaccharides, being classified as non-digestible, and which present prebiotic potential, promoting better con-ditions of health and well-being. The main benefits include the selective stimulation of beneficial microorganisms, the decrease in the formation of toxic compounds, the increase in the absorption of minerals, improvement of an immune response, and a reduction in the severity of obesity and diabetes. This review ap-proaches the recent methodologies and strategies to obtain GOS, their health benefits, purification, and tech-nological properties for industrial application. Improvements in the process are continuously being investigated, with the technique of enzyme immobilization representing a potentially promising strategy. Sustainable GOS productions have been reported by the use of agro-industrial residues, such as cheese whey. Despite these ad-vances, the main concern of the process consists in the low yield, which implies high investments in the puri-fication of the bioproducts. Technological and nutritional approaches to the GOS application in different industrial sectors are also reported. (AU) | |
| Processo FAPESP: | 21/06313-7 - Soro de queijo porungo: produção de b-galactosidase, síntese de galacto-oligossacarídeos (GOS) e potencial prebiótico |
| Beneficiário: | Sabrina Gabardo |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |