Ojwach Jeff, Adetunji Adegoke Isiaka, Mutanda Taurai, Mukaratirwa Samson
School of Environmental Sciences, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom.
Department of Biodiversity and Conservation Biology, Faculty of Natural Science, University of the Western Cape, Private Bag X17 Bellville 7530, South Africa.
Biotechnol Rep (Amst). 2022 Jan 21;33:e00702. doi: 10.1016/j.btre.2022.e00702. eCollection 2022 Mar.
Functional foods are essential food products that possess health-promoting properties for the treatment of infectious diseases. In addition, they provide energy and nutrients, which are required for growth and survival. They occur as prebiotics or dietary supplements, including oligosaccharides, processed foods, and herbal products. However, oligosaccharides are more efficiently recognized and utilized, as they play a fundamental role as functional ingredients with great potential to improve health in comparison to other dietary supplements. They are low molecular weight carbohydrates with a low degree of polymerization. They occur as fructooligosaccharide (FOS), inulooligosaccharadie (IOS), and xylooligosaccahride (XOS), depending on their monosaccharide units. Oligosaccharides are produced by acid or chemical hydrolysis. However, this technique is liable to several drawbacks, including inulin precipitation, high processing temperature, low yields, and high production costs. As a consequence, the application of microbial enzymes for oligosaccharide production is recognized as a promising strategy. Microbial enzymatic production of FOS and IOS occurs by submerged or solid-state fermentation in the presence of suitable substrates (sucrose, inulin) and catalyzed by fructosyltransferases and inulinases. Incorporation of FOS and IOS enriches the rheological and physiological characteristics of foods. They are used as low cariogenic sugar substitutes, suitable for diabetics, and as prebiotics, probiotics and nutraceutical compounds. In addition, these oligosaccharides are employed as anticancer, antioxidant agents and aid in mineral absorption, lipid metabolism, immune regulation etc. This review, therefore, focuses on the occurrence, physico-chemical characteristics, and microbial enzymatic synthesis of FOS and IOS from coprophilous fungi. In addition, the potential health benefits of these oligosaccharides were discussed in detail.
功能性食品是具有促进健康特性以治疗传染病的重要食品。此外，它们提供生长和生存所需的能量和营养。它们以益生元或膳食补充剂的形式存在，包括低聚糖、加工食品和草药产品。然而，低聚糖能更有效地被识别和利用，因为与其他膳食补充剂相比，它们作为功能性成分发挥着基础性作用，具有改善健康的巨大潜力。它们是低分子量、低聚合度的碳水化合物。根据其单糖单元的不同，它们以低聚果糖（FOS）、低聚菊粉（IOS）和低聚木糖（XOS）的形式存在。低聚糖通过酸或化学水解产生。然而，这种技术存在一些缺点，包括菊粉沉淀、加工温度高、产量低和生产成本高。因此，应用微生物酶生产低聚糖被认为是一种有前景的策略。FOS和IOS的微生物酶促生产是在合适的底物（蔗糖、菊粉）存在下通过深层发酵或固态发酵进行的，并由果糖基转移酶和菊粉酶催化。FOS和IOS的加入丰富了食品的流变学和生理特性。它们被用作低致龋性的糖替代品，适合糖尿病患者，还用作益生元、益生菌和营养化合物。此外，这些低聚糖还被用作抗癌、抗氧化剂，并有助于矿物质吸收、脂质代谢、免疫调节等。因此，本综述重点关注粪生真菌中FOS和IOS的存在、理化特性以及微生物酶促合成。此外，还详细讨论了这些低聚糖潜在的健康益处。
