Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
Carbohydr Res. 2019 Dec 1;486:107822. doi: 10.1016/j.carres.2019.107822. Epub 2019 Sep 20.
Size exclusion chromatography of short chain β-manno-oligosaccharides (GG-β-MOS) produced after endo-mannanase (ManB-1601) hydrolysis of guar gum resulted in seven (P1-P7) peaks. Electron spray ionization mass-spectrometry (ESI-MS) revealed P3, P4, P5 and P6 peaks as pentasaccharide (DP5), tetrasaccharide (DP4), trisaccharide (DP3) and disaccharide (DP2), respectively. DP2 and DP3 GG-β-MOS were structurally characterized by NMR (H and C), FTIR and XRD. DP2 GG-β-MOS was composed of two species (A) mannopyranose β-1,4 mannopyranose and (B) α-1,6-galactosyl-mannopyranose while, DP3 oligosaccharide showed presence of three species i.e. (A) α-d-galactosyl-β-d-mannobiose (galactosyl residue at reducing end), (B) α-d-galactosyl-β-d-mannobiose (galactosyl residue at non-reducing end) and (C) mannopyranose β-1,4 mannose β-1,4 mannopyranose. In batch fermentation, DP2 GG-β-MOS was preferred over DP3 by all Lactobacillus sp. except Lactobacillus casei var rhamnosus. DP2/DP3 and GG-β-MOS mixture inhibited the growth of enteropathogens in monoculture and co-culture fermentations, respectively. Fermentation of GG-β-MOS mixture by Lactobacillus sp. produced short chain fatty acids.
短链 β-甘露寡糖（GG-β-MOS）经内切甘露聚糖酶（ManB-1601）水解瓜尔胶后，通过排阻色谱法得到七个峰（P1-P7）。电喷雾电离质谱（ESI-MS）表明 P3、P4、P5 和 P6 峰分别为五糖（DP5）、四糖（DP4）、三糖（DP3）和二糖（DP2）。DP2 和 DP3 GG-β-MOS 的结构通过 NMR（H 和 C）、FTIR 和 XRD 进行了表征。DP2 GG-β-MOS 由两种物质（A）甘露吡喃糖β-1,4 甘露吡喃糖和（B）α-1,6-半乳糖基-甘露吡喃糖组成，而 DP3 寡糖则显示出三种物质的存在，即（A）α-半乳糖基-β-D-甘露二糖（还原端的半乳糖基）、（B）α-半乳糖基-β-D-甘露二糖（非还原端的半乳糖基）和（C）甘露吡喃糖β-1,4 甘露糖β-1,4 甘露吡喃糖。在分批发酵中，除了干酪乳杆菌变异鼠李糖亚种外，所有乳杆菌属都优先选择 DP2 GG-β-MOS 而不是 DP3。DP2/DP3 和 GG-β-MOS 混合物分别在单培养和共培养发酵中抑制了肠道病原体的生长。乳杆菌属发酵 GG-β-MOS 混合物产生了短链脂肪酸。
