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Short-chain β-manno-oligosaccharides from copra meal: structural characterization, prebiotic potential and

A Shubhashini1, Neelam Prabha1,2, P Monica1,2

  • 1Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysuru-570 020, India. mkapoor@cftri.res.in.

Food & Function
|March 22, 2022
PubMed

Insights

Copra meal oligosaccharides (CM-β-MOS) with a degree of polymerization 2-4 were identified. These CM-β-MOS supported beneficial Lactobacillus growth, inhibited pathogens, and demonstrated anti-glycation potential.

Area of Science:

  • Food Science
  • Biochemistry
  • Microbiology

Background:

  • Copra meal is a byproduct with potential bioactive compounds.
  • Oligosaccharides can act as prebiotics and possess health benefits.

Purpose of the Study:

  • To characterize oligosaccharides from copra meal.
  • To evaluate their prebiotic and anti-glycation properties.

Main Methods:

  • Size-exclusion chromatography, HR-ESI-MS, FT-IR, and NMR for oligosaccharide characterization.
  • Fermentation studies with Lactobacillus sp. and enteropathogens.
  • RT-PCR to analyze gene expression in Lactobacillus.
  • Biochemical and molecular docking for anti-glycation assessment.

Main Results:

  • Oligosaccharides (CM-β-MOS) with DP 2-4 were identified.
  • CM-β-MOS supported Lactobacillus growth and inhibited E. coli, L. monocytogenes, and S. typhi.
  • Acetate was the primary short-chain fatty acid produced.
  • CM-β-MOS showed anti-glycation potential.
  • Up-regulation of cellobiose and oligo-sucrose utilization genes in L. plantarum was observed.

Conclusions:

  • Copra meal oligosaccharides (CM-β-MOS) possess prebiotic and anti-glycation properties.
  • These findings suggest potential applications in functional foods and nutraceuticals.

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