Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity
Barbara Prandi1, Stefania Baldassarre1, Neha Babbar2
1Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, I-43124, Parma, Italy. stefano.sforza@unipr.it.
Food & Function
|February 14, 2018
Summary
Pectin oligosaccharides (POS) from sugar beet pulp show prebiotic potential. Specific technological methods yield POS fractions that effectively stimulate beneficial lactic acid bacteria (LAB) without promoting pathogenic E. coli growth.
Area of Science:
- Food Science
- Biotechnology
- Microbiology
Background:
- Pectin oligosaccharides (POS) are emerging prebiotics derived from pectin-rich byproducts.
- Sugar beet pulp is a viable source for POS production.
Purpose of the Study:
- To explore technological methods for producing tailor-made POS from sugar beet pulp.
- To characterize POS fractions and evaluate their prebiotic potential in vitro.
Main Methods:
- Pectin extraction and hydrolysis using various techniques.
- Characterization of POS using HILIC-ESI/MS for structure and composition.
- In vitro assays to assess lactic acid bacteria (LAB) stimulation.
Main Results:
- Diverse POS fractions were produced, varying in structure and composition based on technology.
- Specific POS fractions, particularly arabinan-rich ones with low polymerization, significantly stimulated LAB growth.
- No tested POS fraction promoted the growth of pathogenic E. coli strains.
Conclusions:
- Tailor-made POS with distinct prebiotic properties can be produced from sugar beet pulp.
- Enzymatic extraction and specific fractionation methods yield effective prebiotic POS.
- POS from sugar beet pulp represent a promising functional ingredient for gut health.
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