• 동아시아식생활학회지
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• 제25권3호
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• pp.513-524
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• 2015

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

• 한국식품영양과학회지
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• 제27권5호
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• pp.875-880
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• 1998

Fructo-oligosaccharide and isomalto-oligosaccharide were used to replace 10%, 20%, or 30% of the sucrose in cake. Replacement with either fructo-oligosaccharide or isomalto-oligosaccharide resulted in cakes with higher volume, browner crust, yellower crumb. Cakes baked with oligoaccharide were softer than 100% sucrose cake. During 9 days storage at 2$0^{\circ}C$, the hardness of both 10% fructooligosaccharide and 10% isomalto-oilgosaccharide cakes was higher than that of 20% and 30% oligosaccharide cake was higher than that of 10% fructo-oligosaccharide cake at the end of storage, there was no difference in hardness among 10%, 20% and 30% isomalto-oligosaccharide cakes. Cakes substituted with isomaltooligosaccharide for sucrose at the level of 20% and 30% or with fructo-oligosaccharide at the level of 30% were significantly moist compared to control. Replacement of sucrose with oligosaccharide, except with fructo-oligosaccharide at the level of 30%, did not affect significantly overall likeness of cakes.

• 약학회지
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• 제47권6호
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• pp.404-409
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• 2003

To investigate the effect of chitosan oligosaccharide on melanin synthesis, we measured tyrosinase activity and melanin production in B16 melanoma cells. Chitosan oligosacchaide itself did not have any anti-oxidant activity in DPPH radical scavenging, and did not affect the proliferation of B16 melanoma cells. Chitosan oligosaccharide dose-dependently increased melanin production in the absence or presence of MSH. However, chitosan oligosaccharide did not have any influence on the tyrosinase activity and tyrosinase expression in B16 melanoma cells. These results suggest that chitosan oligosaccharide-induced melanin production may be independent on tyrosinase activity in B16 melanoma cells. From the above results. chitosan oligosaccharide dose-dependently appears to increase melanin production in B16 melanoma cells, suggesting that chitosan oligosaccharide may be used as a tanning agent.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2000년도 정기총회 및 동계학술심포지움
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• pp.49-49
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• 2000

Influence of onion on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Fructo-oligosaccharide strawberry jams with 10, 20, 30, 40% onion in place of strawberry were prepared, and their moisture content, pH, total acidity, color, spread. sweetness, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics were evaluated. Moisture content of fructo-oligosaccharide strawberry jams with onion was lower than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, pH increased, total acidity decreased. The lightness and redness decreased with addition of onion, while yellowness was increased. As the addition rate of onion increased, spreadmeter value increased. The sweetness of fructo-oligosaccharide strawberry jams decreased with addition of onion. More of onion added, reducing sugar content of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased, residual anthocyanin of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased. instrumental texture measured in 25% strain, hardness, fracturability, adhesiveness, gumminess, chewiness, resilience of fructo-oligosaccharide strawberry jams decreased, while springiness, cohesiveness of fructo-oligosaccharide strawberry jams with onion was higher than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, instrumental texture measured in 30% strain, hardness, adhesiveness, gumminess. chewiness, resilience of fructo-oligosaccharide strawberry jams was lower than that of strawberry-only control jam with an exception of 10% onion jam, while fracturability of fructo-oligosaccharide strawberry jams decreased with addition of onion, springiness, cohesiveness of fructo-oligosaccharide strawberry jams increased with addition of onion. In sensory evaluation, as the addition rate of onion increased, sensory evaluation of fructo-oligosaccharide strawberry jams decreased, obtained fairly good score to 10, 20% onion jam.

• 한국가금학회지
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• 제29권1호
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• pp.45-52
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• 2002

계육 surimi에서 trehalose와 oligosaccharide의 단백질 냉동변성 방지효과를 구명하기 위하여 본 실험을 실시하였다. 기계발골노계육에 0.5% 소금물(고기:용액, 1:4)로 2회, 증류수로 1회 수세하여 surimi를 제조하였다. Trehalose와 oligosaccharide를 각각 8%씩 혼합한 후 $-18^{\circ}C$에서 10주간 냉동저장하였다. 모든 Surimi의 적색도(a*)는 냉동기간동안 감소하였다. 냉동기간중에 trehalose, oligosaccharide, 무첨가 순으로 명도가 높고 적색도와 황색도가 낮아 색택 안정성이 있는 것으로 나타났다. 냉동기간중 surimi의 gel 강도(압착력, 경도, 탄성, 점착성)는 감소하였지만, trehalose와 oligosaccharide 첨가가 무침가구에 비해 유의적으로 높은 수준을 유지하였다. 냉동기간중에 부착성은 trehalose 첨가가 가장 높았다. 따라서 이들 당류가 계육 surimi에 단백질 냉동변성방지제로 효과가 인정되었으며, trehalose는 감미도가 기존 설탕보다 낮고 색깔 및 물성에서 oligosaccharide 보다 더 우수한 것으로 판단되었다.

• Archives of Pharmacal Research
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• 제28권9호
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• pp.1079-1085
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• 2005

The purpose of this study was to investigate the safety of chitosan oligosaccharide and the effects of chitosan oligosaccharide on mercury induced genotoxicity in mice using the micronuclei and chromosome aberration. The micronuclei test was performed by microscopic examination $(\times1,000,\;stained\;using\;a\;May-Grunwald\;solution)$ after administering 0.01, 0.1, and $1\%(10\;mg/mL)$ chitosan oligosaccharide for 7, 60, and 180 days ad libitum in mice. Total micronuclei of 1,000 polychromatic erythrocytes were recorded for each group. There was no difference between the untreated and experimental groups. The intake periods and concentrations of chitosan oligosaccharide did not affect the occurrence of micronuclei in bone marrow cells (P>0.05). The chromosomal aberration test was performed by microscopic examination $({\times}1,000,\;stained\;using\;a\;4\%\;Giemsa\;solution)$ after administering the same concentration of chitosan oligosaccharide to mice, in $F_1,\;F_2,\;F_3$ generations and parents. The frequency of chromosomal aberrations was defined as [Ydr=(D+R)/total number of counted lymphocytes]. Similar to the micronuclei test, there was no difference between the untreated and treated groups. These results showed that the intake periods and concentrations of chitosan oligosaccharide did not affect chromosomal aberrations in bone marrow cells (P>0.05). To investigate the effect of chitosan oligosaccharide on mercury-induced chromosome aberration, mice in each condition were supplied with $^{203}HgCl_2$ and chitosan oligosaccharide ad libitum. Chitosan oligosaccharide significantly inhibited $^{203}HgCl_2-induced$ chromosome aberration in mice. Based on the results of this study, it may be concluded that the chitosan oligosaccharide is a nontoxic material that could be used as a suppressor of heavy metal-induced genotoxicity.

• Nutritional Sciences
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• 제6권2호
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• pp.67-72
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• 2003

This study was conducted to investigate the effect of oligosaccharide on the reduction of oxidative stress. Sprague-Dawley rats were fed an AIN-93G diet or a diet containing 5% soybean oligosaccharide for 6 weeks. Each group was divided into two sub-groups after streptozotocin (STZ) injection and fed the control diet or the diet containing oligosaccharide for the next 12 days. The number of fecal bifidobacteria increased significantly in groups fed oligosaccharide diet. Elevated blood glucose concentration after STZ injection declined faster in the oligosaccharide fed group. Liver thiobarbituric acid reactive substance concentration, as an indicator of oxidative stress, did not increase in groups fed the oligosaccharide diet after the STZ injection. In addition, these groups had significantly higher glutathione peroxidase activity both in the plasma and the liver than groups fed the control diet. The results of this study suggest that soybean oligosaccharide has a beneficial effect in reducing oxidative stress in streptozotocin-injected rats.

• BMB Reports
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• 제34권1호
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• pp.90-94
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• 2001

The mutagenic activity of chitosan oligosaccharide and its antimutagenic effect against 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) were investigated using the Salmonella/Ames test. No mutagenic activity was found in the Salmonella typhimurium strains TA 98 and TA 100, either with or without S9 activation. In contrast, chitosan oligosaccharide showed an inhibitory effect on the mutagenic activity of the cooked food mutagen, MeIQx, in the presence of S9. The influence of chitosan oligosaccharide on the genotoxicity of MeIQx was examined using a host-mediated assay in mice. The oligosaccharide was administered for 14 consecutive days (intragastric application at doses of 0.1 or 0.5 g/kg body wt) to mice. S. typhimurium TA 98 was given intravenously before an oral dose of MeIQx (4.5 mg/kg body wt.). The number of $his^+$ revertants were determined from the Ever of mice. The intragastric application of oligosaccharide led to a 47% reduction in the number of mutants induced by MeIQx (p<0.05). These results suggested that chitosan oligosaccharide had antimutagenic properties against MeIQx in vitro and in vivo.

• 한국식품과학회지
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• 제24권6호
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• pp.586-591
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• 1992

대두유의 oligosaccharide를 분해할 수 있는 S. uvarum을 이용하여 L. acidophilus와 혼합배양을 행하여 당대사의 상호작용을 검토한 결과 대두유에 glucose, fructose, galactose 등의 단당류를 첨가하여 L. acidophilus 단독배양만으로도 높은 산생성을 보여주었으며 혼합배양의 경우도 단당류를 잘 이용하였다. Sucrose가 첨가된 배지에서의 L. acidophilus의 단독배양에서는 산생성이 낮았으나 혼합배양을 했을 때는 다른 단당류만큼 증가되었다. 배양시간에 다른 soywhey의 당변화를 검토한 결과 L. acidophilus 배양에서는 당변화가 거의 없었으나 S. uvarum은 sucrose, stachyose, raffinose와 같은 oligosaccharide를 분해하고 있어 혼합배양중 oligosaccharide로부터 분해된 단당류를 L. acidophilus가 젖산 발효에 이용하는 것으로 생각되었다.

• 동아시아식생활학회지
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• 제15권3호
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• pp.300-305
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• 2005

Along with development of modem medicine, the average life span has been increased but diseases of lifestyle such as cancer, obesity atheroscerosis, cardiac disorder become social issues. This study was designed to examine the availability of the functional food by adding chitosan-oligosaccharide to Korean traditional food, Soybean Dasik. For the study, 0, 30, 50 and $70\%$ of chitosan-oligosaccharide power that contains $23\%$ of chitosan-oligosaccharide were added to soybean Dasik in proportion to the total powder weight These were compared with the Soybean Dasik itself in relation to the physicochemical characteristics, sensory evaluation, and mechanical characteristics. The results of the research are as follows. Physicochemical characteristics showed that chitosan-oligosaccharide soybean Dasik had less ash, K, and Mn. As for the result of sensory evaluation, Dasik added $0\%$ chitosan-oligosaccharide was evaluated very good in its color. Sweetness and softness was good on $0\%\;30\%\;and\;50\%$ ones, while moistness and overall quality on $30\%\;and\;50\%$ ones. As the test results of mechanical characteristics, the chitosan-oligosaccharide soybean Dasik was good for hardness, cohesiveness, gumminess, and brittleness, especially on $0\%\;30\%\;and\;50\%$ ones. Springiness was good in all groups. In color, L value of chitosan-oligosaccharide soybean Dasik decreased but a and b values increased as the substitution percentage increased Therefore, the right amount of addition fit for the production properties was $30-50\%$ chitosan-oligosaccharide of total powder weight.