• KSBB Journal
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• v.9 no.2
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• pp.122-126
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• 1994

A new method for the production of isomalto-oligosaccharides from maltose was investigated using intact cells of Aureobasidium pullulaans which had been known to produce fructo-oligosaccharides. The cells showed transglucosylation activity producing isomalto-oligosaccharides at high concentrations of maltose, while they showed a hydrolytic activity at low concentrations of substrate when cultivated at $25^{\circ}C$. The optimum reaction conditions for the isomalto-oligosaccharide production were as follows: substrate concentration, 500g/l maltose; pH, 4.5; temperature, $65^{\circ}C$; cell dosage, 10 unit per gram substrate. Under optimized conditions, the maximum yield of isomalto-oligosaccharides achieved was around 48% (w/w). At the early period of reaction, panose was selectively produced from maltose, and thereafter isomaltotriose was synthesized by utilizing panose as a substrate when maltose consumption was discontinued.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.565-568
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• 2001

A study was conducted to investigate cryoprotectant effect of commercially produced oligosaccharides (IMO: isomalto-oligosaccharides, FO: fructo-oligosaccharides and GO: galacto-oligosaccharides) on beef protein and to compare their effectiveness to sucrose or a mixture of sucrose and sorbitol on freezing. The optimal addition level of cryoprotectants was determined by measuring $Ca^{2+}$-ATPase activity of sample treated with different concentration (0 to 12%) after freeze-thaw cycle. Since the stabilization effect was not dramatically increased above 8% sugar concentrations, the 8% was determined as an usage level. During frozen storage (at -18$^{\circ}C$ for 12 week), commercially produced oligosaccharides showed lower cryoprotection ability than sucrose but higher than sucrose+sorbitol as measured by protein solubilities and $Ca^{2+}$-ATPase activities.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.203-206
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• 1996

Three major oligosaccharides, which are commercially available, including fructo-, soybean- and isomalto-oligosaccharides were added during the preparation of kimchi to find possibilities of improving storage stability and enriching bifidus-stimulating agents. At a refrigerated temperature, all oligosaccharides tested were very stable over three weeks; however, at higher temperatures (e.g., $25\;and\;37^{\circ}C$), oligosaccharides added were degraded by microorganisms during the fermentation period. Among the three oligosaccharides examined, isomalto-oligosaccharides showed the highest stability; i.e., around 70% of the initial amounts were maintained even at $37^{\circ}C$, suggesting that isomalto-oligosaccharides can he recommended as an effective ingreadient in kimchi preparation because they have various beneficial functionalities.

• KSBB Journal
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• v.11 no.2
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• pp.181-185
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• 1996

A considerable amounts of mannitol were accumulated during the fermentation of Kimchis. When several oligosaccharide including fructo-, soybean-, and isomaltooligosaccharides were added during the preparation of Kimchi as beneficial ingredient respectively, fructooligosaccharides (at $25^{\circ}C$) and soybean-oligosaccharides (at $35^{\circ}C$) significantly increased the amounts of mannitol accumulation, while isomalto-oligosaccharides exerted no effect at all fermentation conditions examined. This result were caused by no appearance of microorganisms which have the capability of utilizing isomalto-oligosacsharides during fermentation period. Isomalto-oligosaccharides can be recommended as an effective ingredient of Kimchis because both oligosaccharides and mannitol that have favorable functionalities were simultaneously contained. However, so as to enhance the cooling taste of Kimchis by increasing the content of mannitol, fructo- and soybean-oligosaccharides are rather favorable.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.705-711
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• 2004

Growth promoters were added to skim milk to retain the viability of Lactobacillus acidophilus and Bifidobacterium longum to help the product meet the "therapeutic minimum" at the time of consumption. The experiments were divided into two parts. The first part of the study used chicory inulin, isomalto-oligosaccharides and sucrose to investigate the effects of sugars on the activity of L. acidophilus and B. longum. The results indicated that the addition of isomalto-oligosaccharides stimulated growth of L. acidophilus and B. longum, resulting in a higher level of the probiotics after one month storage and yielded better $\beta$-galactosidase activity during fermentation. The second part studied the effects of three growth promoters on the viability of the probiotic cultures and the response surface method was employed to find the optimal ratio for addition of the growth promoters. The optimal ratio for added calcium gluconate, sodium gluconate and N-acetylglucosamine in fermented milk drinks were established. The response surface method proved to be a very effective way of optimizing the activity of probiotic cultures when developing a new fermented milk drink.

• KSBB Journal
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• v.9 no.2
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• pp.133-139
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• 1994

Oligosaccharide formation and the production of transfructosylase and transglucosylase by Aureobasidium pullulans were studied in sucrose or maltose media, respectively. The initial uptake rates of substrate in sucrose-rich media were faster than that in maltose-rich media, also most parts of oligosaccharides formed and other monosaccharides released were utilized progressively as substrate during the cultivation periods. However, when the initial amount of sucrose was raised to $100g/\ell$, high concentration of monosaccharides were liberated, consequently high-level fructose was accumulated unused during fermentation. The biggest molecule of oligosaccharide synthesized was hexasaccharide in all cultivation media examined, of which the organism could not utilize isomalto-oligosaccharide of DP6 synthesized in a maltose-rich medium. The maximum amount of oligosaccharides produced was $58g/\ell$ when $100g/\ell$ of sucrose and $5g/\ell$ of maltose were used as initial substrate. From the early stage of growth both fructooligosaccharides and isomalto-oligosaccharides were synthesized and progressively utilized as substrates during the fermentation. Based on the experimental results, it was suggested that maltose could induce both transfructosylase and transg1ucosylase, whereas sucrose was unable to slimulate transglucosylase formation.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.952-956
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• 1999

Cryoprotection of surimi by three commercial oligosaccharides (isomalto-, fructo- or galacto-, oligosaccharides) was investigated and compared with commercially used cryoprotectants (sucrose, sucrose+sorbitol). Surimis were made with oligosaccharides as cryoprotectants, and gels were prepared after 3 months of storage at $-18^{\circ}C$. After gel preparation, various physical properties (texture, water holding capacity, color, and microstructures) were measured. The gels containing oligosaccharides showed similar water holding capacities and microstructure as the commercially used cryoprotectants. They also showed similar lightness and whiteness as the commercial ones. In TPA(texture profile analysis), gels prepared with fructooligosaccharides showed highest fracturability than gets with sucrose, sucrose+sorbitol, or other oligosaccharides. These results showed a applicability of commercial oligosaccharides as a cryoprotectant in surimi processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.619-624
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• 1999

The aim of this study was to evaluate the effects of oligosaccharides(fructo or isomalto ) contained in sponge cake on blood lipids and intestinal physiology in rats. The experimental diet was mixed with 30% sponge cakes. Normal male Sprague Dawley rats weighing about 530g were randomly assigned to three groups and placed experimental diets and deionized water at free access for 25 days. Rat in control group received a diet mixed with sponge cake containing sucrose only at 21.58g/100g diet and rats in the other two groups received diets mixed with sponge cakes of which 40% sucrose was replaced with each oligosaccharide. The results obtained were as follows: No significant differences in efficiency of food, liver weight and intestinal length were observed among groups. The cecal contents and cecal wall weights were increased more in fructooligosaccharide(FO) group than control. The pH of cecal contents decreased significantly in two oligosaccharide groups. The water contents of fresh feces in FO group were the highest and the those of two oligosaccharide groups were higher than that of control. Dry fecal weight increased significantly in isomaltooligosaccharide(IMO) group. Total serum cholesterol concentration was significantly lower in FO group. Serum triglyceride(TG) was not significantly different among three groups at p<0.05, but serum TG of FO group was lower than those of other groups. In conclusion, 40% replacement of sucrose with oligosaccharides in sponge cake may have beneficial effects on lipid metabolism and intestinal function in rats.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.894-902
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• 2003

Prebiotics (peptides, N-acetyglucoamine, fructo-oligosaccharides, isomalto-oligosaccharides and galactooligosaccharides) were added to skim milk in order to improve the growth rate of contained Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium longum and Bifidobacterium bifidum. The purpose of this research was to study the potential synergy between probiotics and prebiotics when present in milk, and to apply modern optimization techniques to obtain optimal design and performance for the growth rate of the probiotics using a response surface-modeling technique. To carry out response surface modeling, the regression method was performed on experimental results to build mathematical models. The models were then formulated as an objective function in an optimization problem that was consequently optimized using a genetic algorithm and sequential quadratic programming approach to obtain the maximum growth rate of the probiotics. The results showed that the quadratic models appeared to have the most accurate response surface fit. Both SQP and GA were able to identify the optimal combination of prebiotics to stimulate the growth of probiotics in milk. Comparing both methods, SQP appeared to be more efficient than GA at such a task.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.81-95
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• 2006

The large intestine of the chicken differs both anatomically and physiologically from the pig's large intestine and the men of the cow. The chicken's large intestine is less developed than the pig's large intestine or the cow's lumen. This paper summaries these differences. The chicken's large intestine contains a microbiological population similar to that found in the rumen. The chicken's caeca especially contains a large number of microorganisms, but this population varies according to age, fred, maturity, antibiotic use and etc.. Protein is an essential nutrient for the formation of intestinal microvilli. A study showed that the length of the small intestine was 63 % of the total gastrointestinal tract (GIT) length, while caecum was 8.1 %, and the colon and rectum were 4.6 %. The establishment of the microbial population of the small intestine occurs earlier than that of the caeca, but the identity of approximately 90 % of microbial population of the chicken GIT is hon. Recent studies have shown that energy, volatile fatty acid (VFA) and electrolytes that are found in the large intestine may be absorbed to a certain degree. The chicken small intestine is the primary location for digestion with a variety of enzymes being secreted here. Much research is being conducted into the digestion of sucrose thermal oligosaccharide caramel (STOP), fructooligosaccharides (FOS), mannanoligosaccharide (MOS), galactooligosaccharides (GOS) and isomalto-oligosaccharides (IMO) in the chicken caeca and large intestine. Excessive fibre content in the feed has detrimental effects, but proper fibre supplementation to chicken diets can improve the length and capacity of the small intestine.