Analysis of the diastereoisomers of alliin by HPLC.

Garlic has been known for its therapeutic effects for centuries and is used worldwide as a functional food. The concentration of the active molecules could be enhanced by a better knowledge of their biosynthesis. The precursor of these compounds, alliin (a sulfur amino-acid) has been obtained by chemical synthesis. However, this synthesis route also leads to a diastereoisomer as co-product. This work describes the development of an analytical method which allows the separation and quantification of the two diastereoisomers in order to determine in which proportion the natural form can be produced. The HPLC method which was optimized and validated by accuracy profile exploits an original stationary phase consisting of porous graphitic carbon (PGC). Furthermore, the developped method was used to separate the diastereoisomers of methiin, another cysteine sulfoxide, and to analyze an aqueous extract of garlic. The ability to quantify the amount of natural alliin is valuable for further work on garlic molecules and their application for health protection.

Will isomalto-oligosaccharides, a well-established functional food in Asia, break through the European and American market? The status of knowledge on these prebiotics.

This critical review article presents the current state of knowledge on isomalto-oligosaccharides, some well known functional oligosaccharides in Asia, to evaluate their potential as emergent prebiotics in the American and European functional food market. It includes first a unique inventory of the different families of compounds which have been considered as IMOs and their specific structure. A description has been given of the different production methods including the involved enzymes and their specific activities, the substrates, and the types of IMOs produced. Considering the structural complexity of IMO products, specific characterization methods are described, as well as purification methods which enable the body to get rid of digestible oligosaccharides. Finally, an extensive review of their techno-functional and nutritional properties enables placing IMOs inside the growing prebiotic market. This review is of particular interest considering that IMO commercialization in America and Europe is a topical subject due to the recent submission by Bioneutra Inc. (Canada) of a novel food file to the UK Food Standards Agency, as well as several patents for IMO production.