Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Low Cariogenicity of Maltosyl-erythritol, Major Transglycosylation Product of Erythritol, by Bacillus stearothermophilus Maltogenic Amylase

  • Jeon, Eun-Joo (Department of Food Science and Technology, School of Agricultural Biotechnology, and Center for Agricultural Biomaterials, Seoul National University) ;
  • Jung, Il-Hun (Department of Food Science and Technology, School of Agricultural Biotechnology, and Center for Agricultural Biomaterials, Seoul National University) ;
  • Cho, Kil-Soon (Department of Food Science and Technology, School of Agricultural Biotechnology, and Center for Agricultural Biomaterials, Seoul National University) ;
  • Seo, Eun-Sung (Department of Biochemical Engineering, Chonnam National University) ;
  • Kim, Do-Man (Department of Biochemical Engineering, Chonnam National University) ;
  • Lee, Sung-Joon (Standford School of Medicine, Palo Alto Medical Research Foundation) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology, School of Agricultural Biotechnology, and Center for Agricultural Biomaterials, Seoul National University) ;
  • Moon, Tae-Wha (Department of Food Science and Technology, School of Agricultural Biotechnology, and Center for Agricultural Biomaterials, Seoul National University)
  • Published : 2003.10.01
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Abstract

Maltosyl(G2)-erythritol, produced by the transglycosylation reaction of erythritol with maltotriose by Bacillus stearothermophilus maltogenic amylase, was not utilized either as a substrate for lactic acid production or for water-insoluble glucan synthesis. An inhibition assay of dextransucrase and mutansucrase showed that the dental caries suppression effect of G2-erythritol was greater than that of erythritol.

Keywords

References

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