• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.605-611
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• 1995

Carbohydrase enzymes in honey catalyze transglucosylation reactions which result in the formation of structurally similar oligosaccharides. These oligosaccharides make up a small portion of the total carbohydrates in honey. These minor oligosaccharides in native-bee honeys were identified and quantitated employing trimethylsilylation by capillary Gas Chromatography. The minor oligosaccharides found in honey were eight disaccharides and five trisaccharides. The main oligosaccharide components of honey were erlose, maltose, turanose and sucrose.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.28-33
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• 1996

The water extract of mugwort was analyzed to see its growth-promoting activity for bifidobacteria and lactobacilli. The growth of bifidobacteria appeared to be enhanced by carbon source in the water extract of mugwort. Bifidobacterium longum seemed to utilize preferentially monosaccharides and oligosaccharides with 2-5 DP (degree of polymerization). The mugwort oligosaccharides were separated by charcoal-celite column chromatography and purified by Bio-gel $P_2$ column chromatography. HPLC chromatograms of the hydrolyzates of oligosaccharides showed that they were mainly composed of galactose and glucose.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.221-224
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• 1998

Toha-jeot, salt-fermented Toha shirmp(caridina denticulata denticulata DeHAAN) is a traditional fermented food in Korea. Samples of Toha-jeot used in the present study were a low-salt group of 15% sodium chloride(L), a high-salt group of 23% sodium chloride(H), a 50% conventional soybean sauce group(S), a low-salt group contraining 2% wheat bran (W2%-L) , a high -salt group containing 2% wheat bran(W2%-H), a low-salt group containing 4% wheat bran(W4%-L)and a high-salt group containing 4% wheat bran (W4%-H). These seven groups were refrigerated at 4 $\pm$1$^{\circ}C$ and then taken out for analysis at theree month intervals. We investigated the functional components of Toha-jeot during fermentation . Long fermentation of Toha-jeot lowered the viscosity of chitin and tended to reduce the distribution of molecular weight. THe formation of chitin oligosaccharides on the other hand, increased significantly. After nine months of fermenttion, chitin oligosaccharides(M.W. 823~1789) constituting 24.75% of Toha chitin were produced in the sample of W2%-H. During the same period, chitin oligosaccharides(M.W.1436-1879) constituting 66.30% of Toha chitin were produced in the samples of S. However, chitin oligosaccharides were not produced in Jeotsaeu-jeot made of sea-water shrimp when fermented for six months.

• Journal of Microbiology and Biotechnology
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• v.12 no.4
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• pp.598-602
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• 2002

Damage to cells exposed to radiation is primarily attributed to direct effects on the structure of cellular DNA. Radiation-induced damage of pBluescript SK plasmid DNA and Escherichia coli $DH5\alpha$ were examined in the presence of various branched oligosaccharides, polysaccharides, and/or 8-MOP (8-methoxypsoralen). Branched oligosaccharides efficiently protected DNA and cells exposed to ultrasoft X-ray and UV irradiation. In the presence of 0.2% (w/v) branched oligosaccharides and polysaccharides, DNA can be protected from damage due to W and ultrasoft X-ray by a factor of 1.3-2.1 fo1d and 3.2-8.3 fold, respectively. The protective effect of cells exposed to UV or ultrasoft X-ray was also observed by branched oligosaccharides. The combination of MOP, a photoreagent, with carbohydrates increased the protective effects for DNA and cells, compared with that of a single use of MOP or carbohydrate alone.

• KSBB Journal
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• v.14 no.6
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• pp.707-712
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• 1999

We have produced new-structured oligosaccharides using mixed-enzyme reactor of dextransucrase from Leuconostoc mesenterides B-512FMCM and ${\alpha}$-amylase. When the concentrations of sucrose and starch were 10%(w/v) and 5%(w/v), respectively, the maximum yield of oligosaccharides with both dextransucrase(100U) and ${\alpha}$-amylase(1000U) was 66.4%. The activity of dextransucrase in mixed-enzyme reactor was increased about 2.5 times by acceptor reaction with starch hydrolyzates. As the activities of dextransucrase:${\alpha}$-amylase were increased from 20U:200U to 500U:5000U, the amount of polymer was increased and the yield of oligosaccharides was decreased. By the addition of sucrose into mixed-enzyme reactor following the prehydrolysis of starch with ${\alpha}$-amylase, the yield was increased up to 12% compared with that of mixed-enzyme reactor without the addition of starch hydrolyzate. New structured-oligosaccharides showed heat resistance up to 140$^{\circ}C$ and was stable in acidic condition at pH 3~6.

• Parasites, Hosts and Diseases
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• v.32 no.2
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• pp.101-110
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• 1994

This report describes the structures of high-mannose-type N-linked oligosaccharides in glycoproteins synthesized by the microfilariae of Diroflcrio immitis. Microfilariae of D. immitis were incubated in vitro in media containing 2-(3H) mannose to allow metabolic radiolabeling of the oligosaccharide moieties of newly synthesized glycoproteins. Glycopeptides were prepared from the radiolabeled glycoproteins by digestion with pronase and fractionation by chromatography on concanavalin A Sepharose. Thirty eight percent of 2- (3H) mannose incorporated into the microalariae of D. immitis glycopeptides was recovered in high mannose-type asparagine-linked oligosaccharides which were bound to the immobilized lectin. Upon treatment of 2-(3H) mannose labeled glycopeptides with endo - β- N- acetylglu co saminidase H , the high mannose type chains were released and their structures were determined by high performance liquid chromatography and exoglycosidase digestion. The major species of high mannose-type chains synthesized by microfilariae of D. immitis have the composition Man5GlcNAc2, Man6ClcNAc2, Man7GlcNAc2, and Man8GlcNAc2. Structural analyses indicate that these oligosaccharides are similar to high mannose-type chains synthesized by vertebrates.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.10
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• pp.1386-1398
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• 2010

Soybean contains a high concentration of carbohydrates that consist mainly of non-starch polysaccharides (NSP) and oligosaccharides. The NSP can be divided into insoluble NSP (mainly cellulose) and soluble NSP (composed mainly of pectic polymers, which are partially soluble in water). Monogastric animals do not have the enzymes to hydrolyze these carbohydrates, and thus their digestion occurs by means of bacterial fermentation. The fermentation of soybean carbohydrates produces short chain fatty acids that can be used as an energy source by animals. The utilization efficiency of the carbohydrates is related to the chemical structure, the level of inclusion in the diet, species and age of the animal. In poultry, soluble NSP can increase digesta viscosity, reduce the digestibility of nutrients and depress growth performance. In growing pigs, these effects, in particular the effect on gut viscosity, are often not so obvious. However, in weaning piglets, it is reported that soy oligosaccharides and soluble NSP can cause detrimental effects on intestinal health. In monogastrics, consideration must be given to the anti-nutritive effect of the NSP on nutrient digestion and absorption on one hand, as well as the potential benefits or detriments of intestinal fermentation products to the host. This mirrors the needs for i) increasing efficiency of utilization of fibrous materials in monogastrics, and ii) the maintenance and improvement of animal health in antibiotic-free production systems, on the other hand. For example, ethanol/water extraction removes the low molecular weight carbohydrate fractions, such as the oligosaccharides and part of the soluble pectins, leaving behind the insoluble fraction of the NSP, which is devoid of anti-nutritive activities. The resultant product is a high quality soy protein concentrate. This paper presents the composition and chemical structures of carbohydrates present in soybeans and discusses their nutritive and anti-nutritive effects on digestion and absorption of nutrients in pigs and poultry.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.181-184
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• 1995

Ultrafiltration was applied for the production of soy-oligosaccharides from bean cooking water(BCW), a by-product recovered in soymilk processing. The ultrafiltration of BCW on a membrane of 20,000 cutoff molecular weight recovered most oligosaccharides as permeate with concomitant removal of protein at 40% when volume concentration ratio(VCR) exceeded 5.0. When the VCR exceeded 5.0, membrane rejection value(MRV) for protein started to increase slowly while the MRV for sugar showed a sharp increasing trend showing 6.57% at VCR 5.0 and 19.96% at VCR 10. The optimum VCR based upon the MRV's was 5.0. Maximum recovery of soy-oligosaccharides was, however, obtained at VCR 10.0.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.313-317
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• 1995

Ion exchange process was optimized to purify ultrafiltrated bean cooking water(BCW) for the production of soy-oligosaccharides. The ultrafiltrated BCW with cutoff MW(COMW) 20,000 membrane was treated with various ion exchange resins. Protein and ash were mostly removed by anion and cation exchange resins, respectively. Based upon removing capabilities for ash and protein, a cation exchange resin(SK1B) and an anion exchange resin(WA30) were selected. Protein and ash were more efficiently removed at low extract/resin ratios(ERR), but part of the oligosaccharides were concomitantly lost. When 2-step-ultrafiltrated BCW first with COMW 20,000 membrane and successively with COMW 5,000 membrane was treated with a mixed resin(SK1B : WA30 =1 : 2) at ERR 5.0, most oligosaccharides were recovered in a clear protein- and ash-free liquid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.791-795
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• 1996

Toha-jeot(salt-fermented Toha shrimp) is a traditional fermented food in Korea. Toha-jeot is fermented for 90 days at $4\pm1^{\circ}C$ with 20%(w/w) salt per live Toha shrimp. We expect that the high polymer chitin of Toha shell will be hydrolyzed by chitinase during the fermentation of Toha-jeot and that the low molecular weight of chitin oligosaccharides will be produced. We experimented 7 samples which were taken at the interval of 15 days during the total 90 days of fermentation. We also measured molecular weight of Toha-chitin, viscosity and molecular weight distribution of chitin during fermentation of Toha-jeot, The decrease of viscosity and average molecular weight of chitin were observed as fermentation proceeds. Chitin oligosaccharide with $10^3molecular$ weight was low until 60 days fer-mentation. However, chitin oligosaccharide with $10^3molecular$ weight was high after 75 days fer-mentation. And chitin oligosaccharide with $10^2molecular$ weight were observed after fermenting Toha for 75 days and 90 days, but chitin oligosaccharide with 10'molecular weight did not appear up to 60 days of fermentation.ation.