Vine shoots were subjected to a hydrothermal treatment to cause the selective solubilisation of the hemicelluloses. The hemicelluloses solubilisation products were refined by a sequential processing with nanofiltration and ion exchange obtaining a refined product with a purity of 99%. A depth chemical and structural characterization of the purified oligosaccharide mixture from vine shoots was performed for the first time by HPLC, FTIR, HPAEC-PAD, MALDI-TOF and UPLC-DAD-ESI-MS. The characterization showed the presence of oligosaccharide mixtures with a wide polymerization degree (DP = 2-17) and a rich substitution pattern. Moreover, the thermal behaviour of the mixture was evaluated by TGA in order to obtain information about the thermal and storage conditions during its incorporation into processed functional foods. The thermal and acid stability of the obtained oligosaccharides was also evaluated corroborating their resistance to the digestive conditions. The assessment of the prebiotic activity of the digested mixture was carried out by in vitro fermentability with faecal inocula from human volunteers by the monitoring of short chain fatty acids production and the population dynamic of bifidobacteria by FISH.

对葡萄枝进行水热处理以引起半纤维素的选择性增溶。通过具有纳滤和离子交换的顺序处理来精制半纤维素增溶产物，从而获得纯度为99％的精制产物。通过HPLC，FTIR，HPAEC-PAD，MALDI-TOF和UPLC-DAD-ESI-MS首次对藤条中纯化的低聚糖混合物进行了深度化学和结构表征。表征表明存在具有宽聚合度（DP ＝ 2-17）和丰富的取代模式的寡糖混合物。此外，通过TGA评估了混合物的热性能，以便获得有关掺入加工功能食品过程中的热和储存条件的信息。还评估了所获得的寡糖的热稳定性和酸稳定性，从而证实了其对消化条件的抵抗力。对消化混合物的益生元活性的评估是通过通过FISH监测人类志愿者的粪便接种物的体外发酵能力，以监测短链脂肪酸的产生和双歧杆菌的种群动态。