초록
<P><B>Abstract</B></P> <P>Size exclusion chromatography of short chain β-manno-oligosaccharides (GG-β-MOS) produced after endo-mannanase (ManB-1601) hydrolysis of guar gum resulted in seven (P1–P7) peaks. Electron spray ionization mass-spectrometry (ESI-MS) revealed P3, P4, P5 and P6 peaks as pentasaccharide (DP5), tetrasaccharide (DP4), trisaccharide (DP3) and disaccharide (DP2), respectively. DP2 and DP3 GG-β-MOS were structurally characterized by NMR (<SUP>1</SUP>H and <SUP>13</SUP>C), FTIR and XRD. DP2 GG-β-MOS was composed of two species (A) mannopyranose β-1,4 mannopyranose and (B) α-1,6-galactosyl-mannopyranose while, DP3 oligosaccharide showed presence of three species i.e. (A) α-<SMALL>D</SMALL>-galactosyl-β-<SMALL>D</SMALL>-mannobiose (galactosyl residue at reducing end), (B) α-<SMALL>D</SMALL>-galactosyl-β-<SMALL>D</SMALL>-mannobiose (galactosyl residue at non-reducing end) and (C) mannopyranose β-1,4 mannose β-1,4 mannopyranose. In batch fermentation, DP2 GG-β-MOS was preferred over DP3 by all <I>Lactobacillus</I> sp. except <I>Lactobacillus casei</I> var <I>rhamnosus</I>. DP2/DP3 and GG-β-MOS mixture inhibited the growth of enteropathogens in monoculture and co-culture fermentations, respectively. Fermentation of GG-β-MOS mixture by <I>Lactobacillus</I> sp. produced short chain fatty acids.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Structural (ESI-MS, NMR, FTIR, XRD) characterization of purified GG-β-MOS. </LI> <LI> DP2 and DP3 GG-β-MOS were composed of two and three species, respectively. </LI> <LI> DP2 GG-β-MOS is preferred over DP3 by <I>Lactobacillus</I> sp. </LI> <LI> DP2 and DP3 GG-β-MOS inhibit the growth of enteropathogens. </LI> <LI> GG-β-MOS mixture inhibit the growth of <I>Salmonella typhi</I> in co-culture fermentation. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>