Suwapat KittibunchakulSander S. Van LeeuwenLubbert DijkhuizenDietmar HaltrichThu Ha NguyenUniversity of Groningen, Groningen Biomolecular Sciences and Biotechnology Institute (GBB)Universitat fur Bodenkultur WienMahidol UniversityUniversity of Groningen, University Medical Center GroningenCarbExplore Research BV2020-06-022020-06-022020-04-15Journal of Agricultural and Food Chemistry. Vol.68, No.15 (2020), 4437-444615205118002185612-s2.0-85084392677https://repository.li.mahidol.ac.th/handle/20.500.14594/56080© 2020 American Chemical Society. The LacLM-type β-galactosidase from Lactobacillus helveticus DSM 20075 expressed in both Escherichia coli (EcoliBL21Lhβ-gal) and Lactobacillus plantarum (Lp609Lhβ-gal) was tested for their potential to form galacto-oligosaccharides (GOS) from lactose. The Lh-GOS mixture formed by β-galactosidase from L. helveticus, together with three GOS mixtures produced using β-galactosidases of both the LacLM and the LacZ type from other lactic acid bacteria, namely, L. reuteri (Lr-GOS), L. bulgaricus (Lb-GOS), and Streptococcus thermophilus (St-GOS), as well as two GOS mixtures (Br-GOS1 and Br-GOS2) produced using β-galactosidases (β-gal I and β-gal II) from Bifidobacterium breve, was analyzed and structurally compared with commercial GOS mixtures analyzed in previous work (Vivinal GOS, GOS I, GOS III, and GOS V) using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD), high-performance size-exclusion chromatography with a refractive index (RI) detector (HPSEC-RI), and one-dimensional 1H NMR spectroscopy. β-Galactosidases from lactic acid bacteria and B. breve displayed a preference to form β-(1→6)- and β-(1→3)-linked GOS. The GOS mixtures produced by these enzymes consisted of mainly DP2 and DP3 oligosaccharides, accounting for ∼90% of all GOS components. GOS mixtures obtained with β-galactosidases from lactic acid bacteria and B. breve were quite similar to the commercial GOS III mixture in terms of product spectrum and showed a broader product spectrum than the commercial GOS V mixture. These GOS mixtures also contained a number of GOS components that were absent in the commercial Vivinal GOS (V-GOS).Mahidol UniversityAgricultural and Biological SciencesChemistryArticleSCOPUS10.1021/acs.jafc.9b08156