期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 89, 期 12, 页码 1987-1990出版社
WILEY
DOI: 10.1002/jsfa.3694
关键词
lactulose; synthesis; transgalactosylation; prebiotic
资金
- Spanish Ministry of Education and Science, project Consolider Ingenio 2010 [CSID 2007-00063]
- Comunidad de Madrid, project ALIBIRD [S-0505/AGR/000153]
Lactulose is a synthetic ketose disaccharide that can be obtained from lactose by different methods of synthesis. Chemical methods are based on the isomerization of lactose in the presence of basic catalysts and enzymatic methods using lactose as a galactose donor and fructose as an acceptor. The prebiotic properties of lactulose have been known for more than 50 years and numerous studies have confirmed several health benefits of lactulose as a food ingredient, including selective stimulation of intestinal flora, laxative effect and improvement of calcium absorption. Its use in fermented milk manufacture may reduce the incubation period and favour the growth of bifidobacteria. The synthesis of lactulose-derived oligosaccharides may provide a new group of prebiotics with properties complementary to those of native lactulose. (C) 2009 Society of Chemical industry
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