Development of functional oligosaccharides in Japan

Abstract

Since 1970, several novel microbial enzymes producing specific oligosaccharides have been discovered. Using these new enzymes, it is now possible to produce on an industrial scale various oligosaccharides such as glycosylsucrose, fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides (branched-oligosaccharides), galactooligosaccharides, xylooligosaccharides, palatinose (isomaltulose), lactosucrose and so on. Recent developments in industrial enzymology have made possible a series of new starch oligosaccharides such as β-1,6 linked gentiooligosaccharides, α,α-1,1 linked trehalose, α-1,3 linked nigerooligosaccharides and branched-cyclodextrins. Some brand-new sweeteners including trehalose and nigerooligosaccharides are being developed as food ingredients with physiologically unique functions such as superoxide dismutase-like activity and immunological activity. Also, soybean oligosaccharides containing raffinose, stachyose and other oligosaccharides mentioned above are now used in beverages, confectionery, bakery products, yogurts, daily products and infant milk. At present, the market for these oligosaccharides in Japan is expected to be more than 20 billion yen/year.