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Pectic oligosaccharides as prebiotics

Hotchkiss, A.T., Olano-Martin, E., Grace, W.E., Gibson, G. and Rastall, B. (2003) Pectic oligosaccharides as prebiotics. In: Eggleston, G. and Cote, G.L. (eds.) Oligosaccharides in food and agriculture. ACS symposium series, 849. American Chemical Society, Washington, pp. 54-62. ISBN 9780841238268

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To link to this article DOI: 10.1021/bk-2003-0849

Abstract/Summary

Pectic oligosaccharides were observed to have bifidogenic prebiotic properties. Pectic oligosaccharides were also found to possess anti-adhesive properties for food pathogen toxins and they stimulated apoptosis of colon cancer cells. Orange peel albedo (white part) was a good source of pectic oligosaccharides with prebiotic properties. Microwave and autoclave extraction produced pectic oligosaccharides with higher degrees of polymerization than those produced with an ultrafiltration dead-end membrane enzyme reactor. We propose that these larger orange albedo pectic oligosaccharides may have greater persistence through the colon, making them excellent candidates for second generation prebiotic product development.

Item Type:Book or Report Section
Refereed:No
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13313
Uncontrolled Keywords:CITRUS PECTIN, BIFIDOGENIC PROPERTIES, SUGAR-BEET, MODULATION, ACIDS
Additional Information:Symposium on Oligosaccharides in Food and Agriculture held at the 223rd American-Chemical-Society National Meeting ORLANDO, FLORIDA 7-11 Apr 2002
Publisher:American Chemical Society

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