title: Presence of galactooligosaccharides and furosine in special dairy products designed for elderly people.
abstract: An evaluation of the formation of prebiotic carbohydrates during lactose hydrolysis has been carried out in industrially elaborated dairy preparations designed for elderly people. Due to the hydrolysis of lactose, high levels of galactose and glucose were found together with galactooligosaccharides (GOS), mainly allolactose, 6-galactobiose and 6'-galactosyl lactose. Total GOS content was between 7.1% and 13.4% of total carbohydrates, depending on lactose hydrolysis extent. In addition, the determination of furosine as indicator of lysine loss during the Maillard reaction (MR) has been also studied. The high content of monosaccharides promoted the progress of the MR during UHT processing, as reflected by the levels of furosine found in samples. After storage at 20 °C for 4 months the content of furosine increased by 74-90%. These results underline the importance of controlling lactose hydrolysis, and processing and storage conditions to preserve the quality and increase the bioactivity of dairy preparations designed for elderly people.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain. Electronic address: a.montilla@csic.es.
authors.forename: Antonia
authors.initials: A
authors.lastname: Montilla
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Roberto
authors.initials: R
authors.lastname: Megías-Pérez
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Agustín
authors.initials: A
authors.lastname: Olano
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Villamiel
mesh_terms: D000368:Aged; D003611:Dairy Products / Q000032:analysis*; D058620:Elder Nutritional Physiological Phenomena; D005511:Food Handling; D005526:Food, Formulated; D005690:Galactose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006801:Humans; D006868:Hydrolysis; D007785:Lactose / Q000737:chemistry; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis; D015416:Maillard Reaction; D056692:Prebiotics / Q000032:analysis; D013696:Temperature; D014312:Trisaccharides / Q000032:analysis*
chemical_list: D056692:Prebiotics; D014312:Trisaccharides; C018948:furosine; C072242:4'-galactooligosaccharide; D005947:Glucose; D007785:Lactose; D008239:Lysine; D005690:Galactose
keywords: Ageing; Furosine; Galactooligosaccharides; Maillard reaction; Prebiotic