Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour

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dc.contributor.authorHuang, Yu-Pingen
dc.contributor.authorPaviani, Brunaen
dc.contributor.authorFukagawa, Naomi K.en
dc.contributor.authorPhillips, Katherine M.en
dc.contributor.authorBarile, Danielaen
dc.date.accessioned2023-04-11T12:47:33Zen
dc.date.available2023-04-11T12:47:33Zen
dc.date.issued2023-05en
dc.description.abstractOligosaccharides are known for several bioactivities on health, however, in sensitive individuals, can cause in- testinal discomfort. This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method based on high-performance anion-exchange chromatography-pulsed amper- ometric detection was developed, validated, and used to measure major oligosaccharides. Additional low- abundant oligosaccharides and glycosides were characterized by liquid chromatography-tandem mass spec- trometry and glycosidases. The summed concentration of raffinose, stachyose, and verbascose ranged from 0.12-0.19 mg/g in almond milk, 3.6-6.4 mg/g in soy milk, and 74-77 and 4.8-57 mg/g in defatted and full-fat soy four. Over 80 different oligosaccharides were characterized. Novel compounds, 2,3-butanediol glycosides, were identified in almond milk. Low-abundant oligosaccharides represented 25 %, 6 %, and 10 % of total OS in almond milk, soy milk, and soy flour, respectively. The data here are useful to estimate oligosaccharide con- sumption from dietary intake and facilitate further studies on their bioactivity.en
dc.description.notesThe authors thank the U.S. Department of Agriculture (USDA) Beltsville Human Nutrition Research Center FoodData Central staff and Nancy Pennington and Ryan McGinty at Virginia Tech for assisting with study design and providing samples and Dr. Austin Horng-En Wang at the University of Nevada, Las Vegas for providing technical support in statistical programming with R. This work was supported by USDA Agricultural Research Service (USDA -ARS) (NACA #58-8040-8-013) . The graphical abstract was created with BioRender.com (https://bior ender.com ) .en
dc.description.sponsorshipU.S. Department of Agriculture (USDA) Beltsville Human Nutrition; USDA Agricultural Research Service (USDA -ARS) [58-8040-8-013]en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2022.135267en
dc.identifier.eissn1873-7072en
dc.identifier.other135267en
dc.identifier.pmid36586264en
dc.identifier.urihttp://hdl.handle.net/10919/114461en
dc.identifier.volume409en
dc.language.isoenen
dc.publisherElsevieren
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectα-Galactooligosaccharidesen
dc.subjectHPAE-PADen
dc.subjectLC-Q-TOF MSen
dc.subject23-Butanediol glycosidesen
dc.subjectLow molecular weight soluble dietary fiberen
dc.subjectSoybeansen
dc.titleComprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flouren
dc.title.serialFood Chemistryen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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