• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.459-465
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• 2019

Three kinds of foods (strawberry jam, J; braised lotus root, B-LR; stir-fried anchovies, SF-A) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO) were prepared, and the changes of physical properties and sugar composition were compared with control (sample containing sucrose). For the samples contaning oligosaccharides, $a^*$ value increased, and $b^*$ value decreased after cooking. The sample with sucrose showed higher hardness than those with FOS or IMO. For sugar composition and stability of the oligosaccharides after cooking, the amount of IMO was almost remained in each food, however, that of FOS decreased from 47.2, 49.5, 48.9 to 20.5, 49.0 and 28.8%, for J, B-LR and SF-A, respectively. Based on the above results, softer cooked food could be prepared with oligosaccharide than sucrose, and when considering to functionalitiy, IMO is more suitable for general cooking at home than FOS.

• The Journal of the Convergence on Culture Technology
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• v.10 no.3
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• pp.865-872
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• 2024

Loperamide-induced constipation reduced gastric emptying, small-intestinal and colonic motility, and these effects were prevented by Fruit and vegetable complex extracts(FVCE). In this study, the effects of FVCE on constipated male Sprague-Dawley rats induced by loperamide(3 mg/kg, s.c.,14 days) were investigated. Rats were randomly assigned to the normal control rats(regular diet), constipated rats(regular diet plus loperamide), constipated rats treated with 200 mg FVCE(regular diet supplemented with 200 mg/kg/day FVCE plus loperamide), constipated rats treated with 400 mg FVCE(regular diet supplemented with 400 mg/kg/day FVCE plus loperamide). There was less fecal excretion and lower fecal water content in loperamide-treated rats than in control rats. Oral administration of FVCE blocked the decrease of fecal excretion and fecal water content in the loperamide-treated rats. Mucus production of crypt cell and mucus contents at fecal and mucosa surface were reduced by loperamide-treated rat. But colonic crypt cell contained increased mucin in the FVCE treated group and mucus layer stained with alcian blue was significantly thicker in FVCE treated rats compared with in loperamide-treated rats. In isolated rat ileum, loperamide produced inhibition of ileal motility. Pretreatment with water extracts of FVCE in isolated rat ileum prevented inhibition by loperamide. These findings indicated that the FVCE was effective for alleviation of inhibition of colonic peristalsis by loperamide and that FVCE might be of value in the prevention of constipation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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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.

• Journal of Microbiology and Biotechnology
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• v.15 no.6
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• pp.1317-1322
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• 2005

This work describes neo-fructooligosaccharides (neo-FOSs) production using the immobilized mycelia of Penicillium citrinum. Some critical factors were evaluated to optimize maximal production of neo-FOS. Optimal alginate and cell concentrations were determined to be $1.96\%$ alginate and $7.17\%$ cell, respectively, by statistical analysis. The optimal concentration of $CaCl_{2}$, which is related to bead stability, was determined to be 2 M. It was possible to increase the neo-FOS production by adding 15 units of glucose oxidase to the batch reaction. By co-immobilizing cells and glucose oxidase, neoFOS productivity increased $123\%$ compared with the whole-cell immobilization process. Based on the results above, a co-immobilization technique was developed and it can be utilized for large-scale production.

• Journal of Microbiology and Biotechnology
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• v.13 no.2
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• pp.230-235
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• 2003

A 1.25 kb DNA fragment including the lscR gene, which encodes a levansucrase of Rahnella aquatilis ATCC 15552, was subcloned into a high-expression vector, pET-29b, and the recombinant enzyme was overexpressed in Escherichia coli. Most of the levansucrase activity was detected in the cytoplasmic fraction after induction with isopropyl ${\beta}-D-thiogalactoside$. The recombinant enzyme with a tag of six histidine residues at the C-terminus was purified 146-fold by affinity and gel-filtration chromatographies. The molecular mass of the purified LscR was approx. 49 kDa as determined by SDS-PAGE. The optimum pH and temperature of this enzyme for levan formation was pH 6.0 and $30^{\circ}C$, respectively. The optimum substrate concentration for levan formation was 300 mM sucrose. Levan formation was increased by the increase of the enzyme concentrations. Maxium yield of levan formation at optimum substrate concentration, pH, and temperature after 24 h of reaction was approximately 80%.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.528-530
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• 2002

We have previously reported recombinant deletion mutant was constructed from cycloinulo-oligosaccharide fructanotransferase(CFTase) gene of Xanthmonas oryzae MGL21. Purification of the mutant protein from E. coli and reation condition for the production of inulo-oligosaccharide(ISO) were studied. The molecular mass of the CFTase deletion mutant protein was estimated to be 90kDa by SDS- Polyacrylamide gel electrophoresis. Optimum reaction pH and temperature were pH6.5 and $40^{\circ}C$, respectively. Under optimal reaction conditions, endo-inulinase activating enzyme was rapidly produced ISO from inulin. Components were DP(degree of polymerization) 3and 4 with trace amount of smaller oligosaccharides.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.2
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• pp.100-104
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• 2006

In this study, we investigated the relationship between the morphology and the rheological properties of Penicillium citrinum to improve the production of neo-fructosyltransferase (neo-FTase). In a 2.5 L bioreactor culture of P. citrinum, it was observed that agitation speed and aeration rate had significant effects on the production of neo-FTase and that maximum cell mass and neo-FTase production obtained at 500 rpm and 1.5vvm were 8.14 g/L and $53.2{\times}10^{-3} U/mL$, respectively. Cell mass and neo-FTase production increased to 91.53 and 25.17%, respectively. In the morphology and rheology studies, P. citrinum showed a typical pellet morphology that was explained by a shaving mechanism; this phenomenon was significantly affected by carbon sources. The rheology of neo-FTase fermentation by P. citrinum was dependent on cell growth and fungal morphology.

• Korean Journal of Microbiology
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• v.34 no.1_2
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• pp.37-42
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• 1998

The microorganisms degrading levan were screened from soil. The isolated strain produced levanase releasing single oligosacchride from levan. The optimum cultural medium for levanase production (g/l) was composed of 0.5% levan, 0.1% $K_2HPO_4$, 0.05% NaCl, 0.3% $NaNO_3$, 0.3% yeast extract (pH 8.0). The cultivation for levanase production was carried out in 500 ml shaking flask containing 50 ml of the optimum medium at $30^{\circ}C$ on a reciprocal shaker, and the highest levanase production was observed after 54 hours of cultivation. The levanase hydrolyzed levan into single oligosaccharide. The product purified by chilled EtOH precipitation and gel filtration was detected as a single peak on HPLC analysis. The oligosaccharides formed by enzyme reaction was identified as levanheptaose (DP7) by HPLC and by ESI-MASS.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.195-200
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• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.437-443
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared with various sweeteners, including honey (HON), starch syrup (SS), isomaltooligosaccharide(IMOS), galactooligosaccharide (GOS), and fructooligosaccharide (FOS). The moisture contents of samples were highest in GOS. L-values were significantly higher in the HON group. Whereas a- and b-values were not significantly different among the groups. According to the results for mechanical characteristics, hardness was significantly lower in HON while cohesiveness, gumminess, and chewiness were highest in SS; however, adhesiveness and springiness were not significantly different among the groups. The sensory evaluation results showed that the lotus leaf Dasik containing FOS received the highest preference scores.