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Published on: April 13, 2019
Structure, Enzymatic Production, Biological Activities, and Food Applications of Galacto-oligosaccharides: A Review
Jingyu Zhao1, Yuan Cao1, Yujiao Miao2
1Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing, China; Food Laboratory of Zhongyuan, Luohe, China.
Abstract:
Galacto-oligosaccharides (GOS) are functional oligosaccharides formed by linking 1-7 galactose molecules to a terminal glucose or galactose. The primary natural source of GOS is human milk. GOS are mainly produced through the use of high concentrations of whey or lactose as substrates, catalyzed by β-galactosidase with hydrolysis and transglycosylation activities. GOS exhibit a wide range of biological activities. On one hand, GOS can bind to pathogenic bacteria to inhibit their cell adhesion, thereby exhibiting significant antibacterial properties. On the other hand, GOS can be metabolized by microorganisms such as Bifidobacterium and Lactobacillus, leading to the production of short-chain fatty acids, which play a crucial role in maintaining gut health, immune balance, and metabolic homeostasis. Furthermore, GOS are widely utilized as processing aids or nutritional enhancers in the food industry, owing to their stable physicochemical properties and significant physiological benefits. This review includes the latest research progress regarding the structures, enzymatic synthesis, biological activities, industrial applications, and the potential development trends of GOS.
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