• Journal of Microbiology and Biotechnology
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• 제21권11호
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• pp.1151-1158
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• 2011

In this study, a galactooligosaccharide (GOS) was synthesized using active ${\beta}$-galactosidase (${\beta}$-gal) inclusion bodies (IBs)-containing Escherichia coli (E. coli) cells. Analysis by MALDI-TOF (matrix-assisted laser desorption/ionization-time of flight) mass spectrometry revealed that a trisaccharide was the major constituent of the synthesized GOS mixture. Additionally, the optimal pH, lactose concentration, amounts of E. coli ${\beta}$-gal IBs, and temperature for GOS synthesis were 7.5, 500 g/l, 3.2 U/ml, and $37^{\circ}C$, respectively. The total GOS yield from 500 g/l of lactose under these optimal conditions was about 32%, which corresponded to 160.4 g/l of GOS. Western blot analyses revealed that ${\beta}$-gal IBs were gradually destroyed during the reaction. In addition, when both the reaction mixture and E. coli ${\beta}$-gal hydrolysate were analyzed by high-performance thin-layer chromatography (HP-TLC), the trisaccharide was determined to be galactosyl lactose, indicating that a galactose moiety was most likely transferred to a lactose molecule during GOS synthesis. This GOS synthesis system might be useful for the synthesis of galactosylated drugs, which have recently received significant attention owing to the ability of the galactose molecules to improve the drugs solubility while decreasing their toxicity. ${\beta}$-Gal IB utilization is potentially a more convenient and economic approach to enzymatic GOS synthesis, since no enzyme purification steps after the transgalactosylation reaction would be required.

• 한국식품영양과학회지
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• 제28권2호
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• pp.396-402
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• 1999

To increase the utilization of citron(Citrus junos), manufacturing conditions of citron jelly were studied. Citron extract was diluted 7 fold for jelly processing and it's pH was 2.64. Due to the low pH of citron extract, 2.5∼3.0% of pectin was added which was slightly higher than the amount for ordinary jelly process. To reduce the loss of citron flavor and vitamin C, it was heated for 10 min. and found to be enough for proper hardness of jelly. Agar and gelatin was used as jellying agents to improve the physical properties of pectin jelly. From the result of compression curve analysis, addition of 5% and 7% of gelatin were more effective in jelly texture than agar in 1.5% and 2.5% pectin jelly, respectively. Sucrose was replaced by glucose and oligosaccharide; galactooligosaccharide, fructooligosaccharide and isomaltooligosaccharide. From the sensory evaluation analysis, 30% of sucrose and 30% of isomaltooligosaccharide in jelly was evaluated as superior to other sugars.

• 한국식품영양학회지
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• 제12권1호
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• pp.50-54
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• 1999

Effect of galactooligosaccharides produced by the $\beta$-galactosidase from Aapwefillua niger CAD 1 on the growth of Bifidobacterium infantis KCTC 3127 Bifidobacterium longum KCTC 3128 and Bifidobacterium bif-idum ATCC 11863 were investigated. Bifidbacterium infantis Bifidobacterium longum and Bifidobacterium bif-idum were in the logarithmic growth phase after 6hr incubation at 37$^{\circ}C$. Bifidobacterium infantis was in the stationary phase after 24hr incubation at 37$^{\circ}C$. The growth rate of B. bifidum containing galactooligo-saccharides and raffinose in MRS broth increased up to 18%, 8% and 7% compared to glucose galac-tose and lactose during 48hr incubation. The growth rate of B. infantis and B. longum contatining galacto-oligosaccharides and raffinose in MRS broth increased up to both 6% and 8% and both 13% and 10% compared to glucose and galactose during 48hr incubation.

• 한국식품영양학회지
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• 제12권1호
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• pp.63-68
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• 1999

Production of galactooligosaccharides by an immobilized $\beta$-galactosidase from Aspergillus niger CAD 1 in sodium alginate was investigated. The ranges of temperature and pH for the maximum stability of im-mobilized $\beta$-galactosidase were 20~45$^{\circ}C$ and 4.0~5.5, respectively. The activation energy for the immob-illized $\beta$-galactosidase was 13,400 cal/mole At the concentration of the immobilized $\beta$-galactosidase 0.12 unit/g in sodium alginate the yield of galactooligosaccharides in cheese whey containing 20% lactose was 18% after incubation for 72 hr at 45$^{\circ}C$. The remaining activity for the immobilized $\beta$-galactosidase 10 times repeated use 87%.

• Food Science and Biotechnology
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• 제15권4호
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• pp.543-548
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• 2006

The effects of food grade fructooligosaccharide (FOS), isomaltooligosaccharide (MOS), galactooligosaccharide (GOS), and inulin on the growth of five strains of bifidobacteria in fermented milk were investigated. Their effect on culture viability during refrigerated storage was also determined. FOS showed the highest growth-promoting activity for all bifidobacteria except for Bifidobacterium bifidum. Growth rates of B. adolescentis, B. breve, and B. infantis were stimulated by oligosaccharides and inulin, whereas B. longum growth was stimulated by the oligosaccharides but not inulin. In contrast, growth of B. bifidum was enhanced only by inulin. Both acetic and lactic acid production by Bifidobacterium spp. was also enhanced in the presence of 5.0% oligosaccharides. The viability of bifidobacteria cultured with oligosaccharides and inulin, particularly with FOS, was significantly higher than control cultures after 4 weeks of refrigerated storage. The utilization of oligosaccharides is likely to enhance the growth rate, activity, and viability of bifidobacteria.

• 식품과학과 산업
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• 제52권3호
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• pp.208-219
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• 2019

Probiotics are very closely related to gut microbiome and recognized as beneficial microorganisms for our health. They have various biological effects such as inhibition of pathogenic bacteria, activation of beneficial bacteria, prevention of diarrhea and constipation, enhanced immune activity etc. Prebiotics, non-digestible carbohydrates such as galactooligosaccharide and fructooligosaccharide, are utilized by beneficial gut bacteria such as bifidobacteria and lactobacilli, resulting in production of short chain fatty acids which inhibit pathogenic bacteria in the gut and function for human health. Synbiotics are introduced for synergistic effects when probiotics are combined with prebiotics and now commercially available. At the moment many functional ingredients are developed and commercialized. Probiotics, prebiotics, and synbiotics might be hot items in the functional food market and the values will increase according to the results of human gut microbiome researches. To meet the situation, systematic and scientific studies as well as marketing effects should be accompanied.

• Asian-Australasian Journal of Animal Sciences
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• 제14권11호
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• pp.1598-1604
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• 2001

Eight $12.4{\pm}0.6kg$ initial body weight crossbred barrows were used to determine the effect of soybean galactooligosaccharides on nutrient and energy digestibility, and digesta transit time. Four dietary treatments were utilized in this trial. Treatment one was a corn-soybean meal based diet (SBM) containing raffinose and stachyose at the levels of 0.16% and 0.75%, respectively. Treatment two (control) was a corn-HP300 (soybean concentrate protein) diet. In treatments three and four, 1.1% and 2.2% commercial stachyose was added to the control diet to provide total dietary stachyose at the levels of 1% and 2%, respectively. The soybean galactooligosaccharides (raffinose + stachyose) level in treatment one was slightly lower compared to that in treatment three. Three collection periods were run with two pigs for each treatment/period. There was a 4 d adjustment period followed by a 3 d collection period. The results showed that the nitrogen retention (86.79%) of pigs fed treatment two diet was higher than that of pigs fed treatment one by 5.2% (p<0.05). The nitrogen retention of treatment three was intermediate 83.09%. The apparent fecal digestibility of all amino acids in treatment two was numerically highest, followed by treatments three and four. However, there were no significant difference among groups (p>0.05). The dry matter (DM), organic matter (OM), crude protein (CP), and crude fiber (CF) digestibility numerically decreased as the soybean galactooligosaccharides level increased, but were not significantly different (p>0.05). Chromium content in feces (from the inclusion of 0.3% chromic oxide in the diets) differed among treatments (p<0.05) at 15 h, 18 h, and 21 h after eating. This showed that the digesta transit time was differed significantly among treatments. Treatment four was the shortest, followed by treatment three, SBM and control. The results demonstrated that in the absence of antinutritional factors and soybean antigen protein, inclusion of 1% and 2% stachyose in corn-HP300 diet has no significant effect on the digestibility of DM, OM, CP, CF and amino acids. When the soybean galactooligosaccharide level in diet one and diet three were adjusted to be almost the same, antinutritional factors such as trypsin inhibitor and soybean antigen protein could decrease the nutrient digestibility and nitrogen retention rate of diet. High levels of soybean galactooligosaccharides shortened the digesta transit time in the intestinal tract. This trial suggested that the total level of soybean galactooligosaccharides (stachyose+raffinose) in the weanling piglet diet is better not to exceed 1% when common soybean meal is used as main protein source.

• 한국식품영양학회지
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• 제28권6호
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• pp.1026-1032
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• 2015

본 연구는 ${\beta}$-galactosidase와 효모 발효에 의해 고순도 갈락토올리도당(HP-GOS)의 제조를 위한 효율적인 방법을 찾고자 수행하였다. 6종의 상업용 ${\beta}$-galactosidase를 이용해 효소반응 전후의 구성당을 각각 비교한 결과, Lactozym 3000L을 이용하여 제조한 GOS에서 효소반응을 통해 생성된 total GOS의 양이 가장 높은 것으로 나타났다. 생성된 GOS의 농도는 초기 lactose로부터 51%의 전환율을 나타냈다. 또한 GOS의 수율은 효모(Saccharomyces cerevisiae)의 발효에 의해 더욱 높아졌는데, 효모를 8% 첨가하여 36시간 발효 후 생성된 GOS의 농도는 71%까지 도달했음을 확인하였다. HPLC를 이용한 구성당 분석 결과, S. cerevisiae에 의한 발효를 통해 제조한 HP-GOS에는 발효 전에 존재했던 glucose의 함량이 급감되었을 뿐 아니라, 4'/6'-galactosyllactose와 total GOS의 양은 유의적으로 증가되었다. HP-GOS는 상업용 GOS보다 Lactobacillus 속(L. acidophilus and L. casei) 및 Bifidobacterium 속(B. longum and B. bifidum)의 성장을 촉진시키는 것으로 확인되었다. 이러한 결과를 종합해 볼 때, 효소 처리 및 효모 발효를 통해 고순도의 GOS가 제조되었으며, 제조된 HP-GOS는 상업용 GOS에 비해 장내 유용균으로 알려진 Bifidobacterium 속과 Lactobacillus 속의 생육을 증가시킴으로써 인간의 장내 건강에도 유익한 영향을 미칠 것으로 사료된다.

• KSBB Journal
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• 제11권3호
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• pp.317-322
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• 1996

식품 및 화장품의 첨가제로 사용되는 기능성 올리고당인 갈락토올리고당을 생룰로스 가수분해 효소를 이용하여 생산하였다. 여섯가지의 효소 시료 가운데, P Penicillium funiculosum에서 유래한 셀룰로스 가수 분해 효소가 가장 높은 올리고당 생산 수율을 보였다. 올리고당 생산을 위한 최적온도와 pH는 각각 $50^{\circ}C$,와 5.0이었으며 유당농도와 효소농도사at의 최 적비는 lO(w/w) 이었다. 시간에 따른 올리고당 생산 반응의 경향성은 유당분해 효소 반응과 유사하였 으며 초기 유당농도가 증가함에 따라 생성되는 올리 고당의 농도가 증가하였다. 최척반응조건에서 20% (w/v)의 유당으로 부터 최고 23%(w/w)의 올리고 땅을 얻을 수 있었다. 생성된 올라고당의 성분은 고 속액체 크로마토그래프와 박층 크로마토그래프 분석 을 통하여 삼당과 사당으로 이루어져 있음을 확인하였다.

• 한국축산식품학회지
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• 제33권3호
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• pp.325-330
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• 2013

Kefir is traditional fermented milk produced by various lactic acid bacteria (LAB) and yeast, which produce lactic acid, ethanol, carbon dioxide, and other flavor compounds. The purpose of this study was to evaluate the effects of different commercial oligosaccharides, such as maltotriose, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (IMO), on the fermentation properties of kefir. First, we determined the acidification kinetic parameters, such as $V_{max}$, $t_{max}$(h), $t_{pH5.0}$(h), and $t_f$(h) of fermented milk supplemented with 4% (w/w) of different oligosaccharides. The probiotic survival and chemical composition (pH, organic acids profile, and ethanol content) of kefir during fermentation were also measured. Compared to control fermentation, all oligosaccharides increased acidification rate and reduced the time to complete fermentation (pH 4.7). The addition of FOS, in particular, resulted in the lowest $t_f$(h) and the highest populations of LAB and yeast during fermentation. All oligosaccharides increased ethanol production during fermentation. Further, significant differences were observed in the formation rates of six organic acids during fermentation. This study provided comparative data on the properties of commercial oligosaccharides for kefir manufacturing. Consequently, FOS especially had the potential for adequate and effective oligosaccharides in commercial kefir for the improvement of cost- and time-effectiveness.