METHOD FOR PREPARING GOS HAVING REDUCED ALLERGENICITY

• Main Authors: CAO LINQIU, DELSING BERNARDINA JOHANNA MARTINA, GROENEVELD DIRK ANDRIES, KUIPERS BAS JOHAN HENRI
• Format: Patent
• Language: Chinese; English
• Published: 14.02.2020
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DERIVATIVES THEREOF; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; NUCLEIC ACIDS; NUCLEOSIDES; NUCLEOTIDES; ORGANIC CHEMISTRY; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; SUGARS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention relates to the field of nutritional ingredients, in particular to methods for producing hypoallergenic galacto-oligosaccharides (GOS) and the use thereof in food and drink items. Provided is the use of a beta-galactosidase (EC 3.2.1.23) derived from Cryptococcus terrestris (recently renamed Papiliotrema terrestris) in the production of a hypoallergenic GOS preparation having a reduced capacity to induce an allergic response in a subject. 本发明涉及营养成分领域，特别是涉及用于生产低变应原性低聚半乳糖(GOS)的方法及其在食品和饮品中的用途。本发明提供了衍生自土生隐球菌(最近重命名为土生蝶孢银耳)的β-半乳糖苷酶(EC 3.2.1.23)在生产低变应原性GOS制剂中的用途，该低变应原性GOS制剂在受试者中诱导过敏反应的能力降低。