Enzymatic synthesis and structural characterization of prebiotic oligosaccharides from cashew apple juice using dextransucrase from <i>Bacillus paralicheniformis</i>
Sowndarya SivaprakasamDepartment of Microbiology, Faculty of Science, Annamalai UniversityC. UmaDepartment of Microbiology, Faculty of Science, Annamalai UniversitySivagami VartharajanDepartment of Microbiology, Faculty of Science, Annamalai UniversityPriyatharsini SuriDepartment of Microbiology, Faculty of Science, Annamalai UniversityMohammad FareedDepartment of Basic Medical Sciences, College of Medicine, AlMaarefa UniversityPasiyappazham RamasamyMarine Biopolymer Research Lab, Centre for Marine and Aquatic Research (CMAR), Saveetha Dental College & Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha UniversitySivagurunathan ParamasivamDepartment of Microbiology, Faculty of Science, Annamalai University
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Аннотация
H NMR revealed the presence of glycosidic linkages consistent with prebiotic oligosaccharide structures. These findings indicate the effective transformation of natural sucrose from cashew apple juice into structurally defined prebiotics. Cashew apple juice serves as a promising natural substrate for the enzymatic production of prebiotic oligosaccharides. The use of Bacillus paralicheniformis-derived dextransucrase offers a sustainable method for generating functional food ingredients with potential health benefits.
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