• 동아시아식생활학회지
• /
• 제22권6호
• /
• pp.818-825
• /
• 2012

The effects of sweeteners(fracto-oligosaccharide: xylitol: erythritol: stevioside) as alternative ingredients to sugar on the characteristics of yanggeng were investigated. The relative sweetners of fracto-oligosaccharide, xylitol, erythritol and stevioside to a 25% sugar solution were found to be 25%, 25%, 22.5% and 0.25% respectively. Sensory evaluation to compare yanggeng made using fracto-oligosaccharide, xylitol, erythritol and stevioside to a 100% sugar yanggeng revealed that they differed by 37.5%, 37.5%, 33.75% and 0.75% respectively highlight. The viscosity of yanggeng differed depending on the type of sweetener used. Sugar contents(°Brix) were the highest in sugar. The moisture contents were the highest in yanggeng made with 0.75% stevioside, while the hardness, adhesiveness, chewiness and gumminess were highest in that made with 33.75% erythritol. The springiness was highest in yanggeng made with 37.5% fracto-oligosaccharide, while the cohesiveness was highest in that made with 37.5% xylitol, and the L-values, b-values and a-values were lowest in yanggeng made with 25% sugar. Sensory evaluation, revealed that the overall preference was highest for yanggeng made with 37.5% fracto-oligosaccharide and xylitol.

• Biotechnology and Bioprocess Engineering:BBE
• /
• 제7권5호
• /
• pp.263-267
• /
• 2002

Our purpose is to develop an efficient synthetic method of obtaining oligosaccharide unit in sufficient amounts to study functions of glycans. Many exoglycosidases have been used as tools for the oligosaccharide synthesis. In contrast, a limited number of reports are available on the utilization of endoglycosidases. We describe herewith the efficient synthetic method of useful oligosaccharides and derivatives as biomaterials utilizing lysozyme, cellulase, and lacto-N-biosidase-mediated transglycosyltions.

• KSBB Journal
• /
• 제13권3호
• /
• pp.284-288
• /
• 1998

Production of inulo-oligosaccharides from inulin was carried out with the maximum yield of 94% using a purified endoinulinase from Aspergillus ficcum. The optimum reaction temperature and pH were 55-60$^{\circ}C$ and pH 5.5-6.0, respectively. The Michaelis constant and maximum reaction velocity of the endoinuinase for inulin were 13.27 g/L and 0.13 g/L$.$min at 55$^{\circ}C$, pH 5.5, respectively. Inulin source had no significant effect on oligosaccharide yield and product composition, although initial production rate differed according to inulin origins. The reaction pH was a critical factor in inulo-oligosaccharide production because considerable free monosaccharides were released, decreasing oligosaccharide yield at low pH conditions. An empirical relationship describing the reaction performance was developed from kinetic data: the time to reach maximum oligosaccharide yield (tw) as a function of initial concentration of inulin (lo) and enzyme (Eo); i.e., log tM = -1.025 log Eo - 0.011 l0 + 2.655.

• BMB Reports
• /
• 제45권8호
• /
• pp.442-451
• /
• 2012

Milk is an important fluid in glycobiology because it contains a number of short carbohydrate chains either free or as glycoconjugates. These compounds as a class are the most abundant component and benefit the infant by developing and maintaining the infant's gut flora. New and emerging methods for oligosaccharide analysis have been developed to study milk. These methods allow for the rapid profiling of oligosaccharide mixtures with quantitation. With these tools, the role of oligosaccharide in milk is being understood. They further point to how oligosaccharide analysis can be performed, which until now has been very difficult and have lagged significantly those of other biopolymers.

• 한국식품영양과학회지
• /
• 제26권5호
• /
• pp.927-935
• /
• 1997

This study was conducted to investigate the effect of nondigestable substances and calcium such as oligosaccharide, agar, saponin, tannin and calcium on the reduction of lipid status in rats fed high fat diet. In order to make the observation, the lipid content in plasma, liver and the feces, and bile acid excretion were measured of r 4 weeks. the results obtained from this research are as follows. Concentration of total lipid in plasma seemed highest in the control group and were significantly lower in groups oil-gosaccharide, agar and calcium-tannin, compared to the control group. Concentration of total cholesterol in plasma was significantly lower in groups oligosaccharide, agar, calcium and calcium-saponin, compared to the control group. The improvement in lipid status seems to be insignificant with oligosaccharide, showed increase in total bile acids excretion in feces and decrease in total cholesterol in plasma, compared to the control group. These evidence seems to indicate improvement of the plasma lipid status by calcium and agar supplementation.

• Bulletin of the Korean Chemical Society
• /
• 제24권3호
• /
• pp.339-344
• /
• 2003

The conformation of synthetic oligosaccharide can be elucidated by employing molecular modeling and highfield proton NMR (nuclear magnetic resonance) spectroscopy. Information with respect to the composition and configuration of saccharide residues and the sequence and linkage positions of the oligosaccharide can be obtained by employing a variety of one- and two-dimensional NMR techniques and molecular modeling. These techniques are also useful in establishing the solution conformation of the oligosaccharide moiety. This study is focused on the elucidation of linkage positions of synthetic trisaccharides, Gal(β1-4)Glc(β1-3)Glc, Gal(β1-4)Glc(β1-4)Glc and Gal(β1-4)Glc(β1-6)Glc.

• 대한화장품학회지
• /
• 제26권1호
• /
• pp.187-198
• /
• 2000

게 껍질에서 얻어진 키토산에 아질산나트륨을 가한 후 수산화붕소산 나트륨으로 환원시켜 중합도 2∼3인 2,5-anhydro-D-mannitol의 말단기를 갖는 키토산 올리고당을 합성하였다 염화팔미틴산을 DUP 촉매하에서 키토산 올리고당과 반응시켜 키토산 올리고당에 세 개의 아실기가 결합된 키토산 올리고당 유도체를 얻었으며, 이를 다시 수산화칼륨으로 가수분해하여 N-팔미토일 키토산 올리고당을 합성하였다. 최종적으로 수용액에 분산시킨 후 초음파를 가한 후 형성된 베지클을 TEM 을 이용하여 확인할 수 있었다.

• Journal of Ginseng Research
• /
• 제44권6호
• /
• pp.775-783
• /
• 2020

Background: The reports about valuable oligosaccharides in ginseng are quite limited. There is an urgent need to develop a practical procedure to detect and analyze ginseng oligosaccharides. Methods: The oligosaccharide extracts from ginseng were permethylated by solid-phase methylation method and then were analyzed by ultra-high-performance liquid chromatography-Q-Orbitrap/MS. The sequence, linkage, and configuration information of oligosaccharides were determined by using accurate m/z value and tandem mass information. Several standard references were used to further confirm the identification. The oligosaccharide composition in white ginseng and red ginseng was compared using a multivariate statistical analysis method. Results: The nonreducing oligosaccharide erlose among 12 oligosaccharides identified was reported for the first time in ginseng. In the comparison of the oligosaccharide extracts from white ginseng and red ginseng, a clear separation was observed in the partial least squares-discriminate analysis score plot, indicating the sugar differences in these two kinds of ginseng samples. The glycans with variable importance in the projection value large than 1.0 were considered to contribute most to the classification. The contents of oligosaccharides in red ginseng were lower than those in white ginseng, and the contents of maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, maltooctaose, maltononaose, sucrose, and erlose decreased significantly (p < 0.05) in red ginseng. Conclusion: A solid-phase methylation method combined with liquid chromatography-tandem mass spectrometry was successfully applied to analyze the oligosaccharides in ginseng extracts, which provides the possibility for holistic evaluation of ginseng oligosaccharides. The comparison of oligosaccharide composition of white ginseng and red ginseng could help understand the differences in pharmacological activities between these two kinds of ginseng samples from the perspective of glycans.

• 한국식품영양과학회지
• /
• 제25권5호
• /
• pp.791-795
• /
• 1996

우리나라 전남의 전통 발효식품인 토하젓(salt-fer-mented Toha shrimp)은 주 원료인 토하(Toha: Caridina denticulata denticulata $D_{E}$ $H_{AAN}$)를 살아 있는 생토하의 껍질(갑각)이 붙어 있는 채로 소금에 절여서 제조하였다. 토하 껍질을 구성하는 토하 chitin이 토하젓의 숙성과정 중 발효에 의해 저분자량의 chitin oligosaccharides 생성이 예상되므로 본 연구에서는 토하젓 숙성과정의 기간별로 토하 chitin 분자량의 감소와 점도 변화 그리고 chitin 분자량 분포를 측정하였다. 토하젓 숙성과정 중 chitin의 점도와 평균 분자량은 숙성기간이 길어짐에 따라 뚜렷히 감소하였다. $10^3의$ 저분자량인 chitin oligosaccharides는 숙성 60일까지는 거의 나타나지 않았으나 숙성 75일 이후부터 6.85% 이상의 많은 양을 보였으며 $10^2의$ 분자량은 숙성 75일 이후부터 생성되기 시작하였다. 이 결과로부터 토하젓의 숙성과정 중 $10^{7}$ 이상 고분자량인 chitin이 가수분해됨에 따라 $10^2과$ $10^3의$ chitin oligosaccharides가 생성됨이 확인되었다.다.

• 농업과학연구
• /
• 제24권2호
• /
• pp.156-169
• /
• 1997

요구르트 starter의 발효에 미치는 sucrose, aspartame 및 올리고당의 영향을 알아보기 위하여 탈지유배지에 sucrose를 2~10%, aspartame을 0.01~0.05%, 올리고당을 3.6~11.6% 첨가하고 배양시간에 따른 산도, pH 및 유산균의 증식상태를 조사한 결과는 다음과 같다, 1. 요구르트 starter 발효에 있어 Lac. bulgaricus, Str. thermophillus는 sucrose 4% 첨가구와 올리고당 5.6% 첨가구에서 산도가 크게 증가하였고, pH의 저하가 빨랐으며 sucrose 8% 첨가구와 올리고당 9.6% 이상의 첨가구에서는 산도의 증가와 pH의 저하가 둔화되었다. 2. 요구르트 starter 발효에 있어 Lac. bulgaricus 및 Str. thermophillus의 증식은 sucrose 4% 첨가구와 올리고당 5.6% 첨가구에서 촉진되었고 그 이상의 첨가구에서는 둔화되었다. 3. 요구르트 starter 발효에 있어 aspartame의 첨가는 산도, pH 및 유산균 증식에 영향을 주지 못하였다. 4. Lac. bulgaricus와 Str. thermophillus의 균주에 비하여 혼합균주는 균주의 증식, 및 pH의 변화에서 sucrose와 올리고당의 농도에 따른 영향을 크게 받지 않았다.