• Food Science and Biotechnology
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• v.18 no.2
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• pp.519-525
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• 2009

A bacterial strain (Strain N-08) capable of extracellularly producing high level of non-reducing oligosaccharide (NR-OS) isolated from soil. The strain was identified phylogenetically by 16S rDNA sequence analysis and found to be very close to Arthrobacter crystallopoietes. The high production of NR-OS was observed in the basal culture medium containing maltose as a sole carbon source. The NR-OS in culture supernatant was purified by glucoamylase treatment and Dowex-1 (OH.) ion exchange chromatography and its structure was characterized. This oligosaccharide consisted of only glucose. Methylation analysis indicated that this fraction was composed mainly of non-reducing terminal glucopyranoside. Matrixassisted laser-induced/ionization time-of-flight (MALDI-TOF) and electrospray ionization-mass spectrometry (ESI-MS)/MS analyses suggested that this oligosaccharide comprised non-reducing disaccharide unit with 1,1-glucosidic linkage. When this disaccharide was analyzed by $^1H$-NMR and $^{13}C$-NMR, it gave the same signals with $\alpha$-D-glucopyranosyl-(1,1)-$\alpha$-Dglucopyranoside. These results indicated that the NR-OS produced by A. crystallopoietes N-08 was ${\alpha}1$,${\alpha}1$-trehalose. This is the first report of the trehalose which can be produced directly from maltose by A. crystallopoietes N-08.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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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.

• Archives of Pharmacal Research
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• v.20 no.2
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• pp.184-190
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• 1997

A new method based on the chemical reaction has been devised for the sequential analysis of reducing oligosaccharides using 8-amino-2-naphthalenesulfonic acid (ANS), a fluorescent precolumn derivatization reagent for reducing saccharides. The procedure established includes 1) the derivatization of a reducing oligosaccharide to produce a Schiff base, 2) the reduction of the base with sodium cyanoborohydride $(NaBH_3/CN), 3)$ the methoxycarbonylation of the resultant secondary amino group, 4) the cleavage of the glycoside bond next to the reducing end, based on the intramolecular acid hydrolysis by the action of a sulfonic acid group of the ANS derivative, 5) the identification of the liberated reducing end by high-performance liquid chromatography (HPLC), and finally 6) the recovery of the resultant oligosaccharide fragment from the cleavage reaction mixture. The extensive examination of the conditions for the sequential analysis of reducing oligosaccharides resulted in the procedure of simplicity , high selectivity and high recovery. This procedure was found to be useful for the sequential analysis of di-, tri- and tetrasaccharides.

• Nutritional Sciences
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• v.6 no.2
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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.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.530-537
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• 2000

Quality characteristics of strawberry jams made of 2 different strawberry cultivars, Bogyo-joseng and Suhong, with 25, 50, 75, 100% fructo-oligosaccharide in place of sucrose were evaluated. Moisture content of Suhong jam was higher than Bogyo-joseng jam. pH of Bogyo-joseng and Suhong jam was not different. The lightness, redness and yellow-ness of Bogyo-joseoung jam were higher than those of Suhong jam. Spreadmeter value of jams decreased with addition of fructo-oligosaccharide. The sweetness of Suhong jam was higher than Bogyo-joseng. Reducing sugar content of Suhong jam was higher than Bogyo-joseng jam. More of fructo-oligosaccharide added, reducing sugar content of jam increased. Residual anthocyanin in Bogyo-joseng strawberry jam was decreased by addition of fructo-oligosaccharide. However, the residual anthocyanin content of Suhong strawberry jams with fructo-oligosaccharide was lower than that of sugar-only control jam with an exception of 50% fructo-oli-gosaccharide jam. The 50% fructo-oligosaccharide jam had a higher residual anthocyanin content than sugar-only jam. As the addition rate of fructo-oligosaccharide increased, springiness and cohesiveness of jam increased, while resilience decreased. In sensory evaluation, Bogyo-joseng strawberry jams obtained highest score with 50% fructo-oligosaccharide, while Suhong strawberry jam was favored most with 25% fructo-oligosaccharide.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.1
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• pp.6-22
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• 1999

Chitosan oligosaccharide having physiological activity, such as cell proliferation and wound healing, was prepared by NaNO$_2$ oxidation-NaBH$_4$ reduction from natural chitosan. After deamination by NaNO$_2$ oxidation, the reducing-end residue from NaBH$_4$ was converted to alditol unit, and the reduction was checked by MBTH reagent. The resulting chitosan oligosaccharide had a degree of polymeration of 2-6 from HPLC analysis. From moisture absorption test at relative humidity of 43% and 81%, the moisture absorption ability was 63% and 57%. Moisture retention ability at relative humidity of 43%, silica gel emvironment, was 98% and 97% respectively. Cell proliferation was showed In the range of 0.000032~0.01%, wound healing effect was also appeared in the concentration of 2% and 20%. Antioxidative effect ($SC_{50}$/) was 3213 ppm. Chitosan oligosaccharide was compatible with most of ingredients used in cosmetic products.

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.124-131
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• 2016

Among 116 bacterial strains isolated from Korean fermented foods, one strain (SS-76) was selected for producing new oligosaccharides in a basal medium containing maltose as the sole source of carbon. Upon morphological characterization using scanning electron microscopy, the cells of strain SS-76 appeared rod-shaped; subsequent 16S rRNA gene sequence analysis revealed that strain SS-76 was phylogenetically close to Bacillus subtilis. The main oligosaccharide fraction B extracted from the culture supernatant of B. subtilis SS-76 was purified by high performance liquid chromatography. Subsequent structural analysis revealed that this oligosaccharide consisted only of glucose, and methylation analysis indicated similar proportions of glucopyranosides in the 6-linkage, 4-linkage, and non-reducing terminal positions. Matrix-assisted laser-induced/ionization time-of-flight/mass spectrometry and electrospray ionization-based liquid chromatography-mass spectrometry/mass spectrometry analyses suggested that this oligosaccharide consisted of a trisaccharide unit with 1,6- and 1,4-glycosidic linkages. The anomeric signals in the $^1H$-nuclear magnetic resonance spectrum corresponded to ${\alpha}$-anomeric configurations, and the trisaccharide was finally identified as panose (${\alpha}$-D-glucopyranosyl-1,6-${\alpha}$-D-glucopyranosyl-1,4-D-glucose). These results suggest that B. subtilis SS-76 converts maltose into panose; strain SS-76 may thus find industrial application in the production of panose.

• Journal of Nutrition and Health
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• v.36 no.5
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• pp.437-445
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• 2003

As obesity is known to be related to hyperlipidemia, insulin and leptin resistance, and other chronic diseases, much recent research has focused on functional food materials and their anti-obesity activity. This study was performed to study the effects of Artemisia Iwayomogi oligosaccharide AIPI on the anti-obesity function in normal rats and diet-induced obese (DIO) rats. F344 male rats were divided into four groups: Normal-control (CONT), normal-AIPI, DIO-CONT and DIO-AIPI. The groups were provided with water (in the CONT groups) or another drink for 4 weeks. The final body weights of rats in the DIO-AIPI group were lower than those in the CONT group. Abdominal adipose tissue weight per kg of body weight in the DIO-AIPI group was significantly lower than that in the DIO-CONT group. Also, the final levels of serum-triglyceride, serum-total cholesterol and serum-low density lipoprotein cholesterol in the DIO-AIPI group were lower than those in the DIO-CONT group. Moreover, the serum-high density lipoprotein cholesterol level in the normal-AIPI group was significantly higher than that in the normal-CONT group. Finally, the serum-leptin concentration was significantly lower in the DIO-AIPI group. Total lipid, triglyceride, and total cholesterol contents in the feces of the DIO-AIPI group were as high as 142％, 199％, and 165% of the respective values of the DIO-CONT GROUP. These results indicate that orally administered Artemisia Iwayomogi oligosaccharide not only has hypotriglycemic and hypocholesterolemic effects, but also has the effect of reducing the body weight and the abdominal adipose tissue weights obese rats. Therefore, we expect that Artemisia Iwayomogi oligosaccharide AIPI may have an anti-obesity function in F344 diet-induced obese rats. (Korean J Nutrition 36(5): 437∼445, 2003)

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.517-525
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• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.38-46
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• 2002

This study was carried out in order to investigate dextran formation and internal structure during fermentation of the oligosaccharide Jeung-Pyun. The dextran and sugar reducing contents of Jeung-Pyun batter and the specific volume and the internal structure of Jeung-Pyun were analyzed as a function of fermentation time. The specific volume of Jeung-Pyun peaked at the 7th hour of fermentation. The dextran content of Jeung-Pyun batters peaked at the 7~13th hour of fermentation, and Fructooligosaccharide Jeung-Pyun had the least peak value. Reducing sugar content of Jeung-Pyun batters slowly decreased as fermentation progressed. From the air pore size and distribution of Jeung-Pyun observed by SEM, the sucrose Jeung-Pyun fermented for 3~7 hours and oligosaccharide one fermented for 7 hours were judged as the best. It was concluded that dextran may be formed by fermentation of oligosaccharides as well as sucrose and dextran has a significant role on the volume expansion of Jeung-Pyun.