• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.239-242
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• 2002

We have synthesized branched oligosaccharides (BOS) by the mixed-culture fermentation (MBOS), fructosyltransferase (FBOS) or glucosyltransferase (GBOS) with high concentration of sucrose (3M). MBOS was further modified as iron and sulfate-oligosaccharides. The modified MBOS were stable at high temperatures (up to $140^{\circ}C$) and low pHs (2 to 4). Most highly branched and modified oligosaccharide (0.34%, w/v) effectively inhibited fructose release from sucrose by Streptococcus mutans 6715 mutansucrase. FBOS, GBOS, iron-MBOS inhibited the mutansucrase activities from Streptococcus sobrinus about 46.8%, 49.2% and 43.1%, respectively. Most highly branched and modified oligo- saccharides (0.5%, w/v) effectively inhibited the fonnation of insoluble glucan and adherence of S. mutans or S. sobrinus cell in the presence of sucrose. Modified oligosaccharides affected the growth and acid production of oral pathogens. Cytotoxicity test showed that highly branched and modified oligosaccharides was non-toxic.

• Microbiology and Biotechnology Letters
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• v.20 no.3
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• pp.237-242
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• 1992

To investigate the growth effect of branched oligosaccharides on the principal intestinal microorganisms, Bifdobacterium, Lactobacillus, Clostridium, Escherichia, Eubactemum, Enterucoccus, Staphylococcus and Bacteroides were cultivated on a medium containing branched oligosaccharides and panose. B. adolescentis, B. logum and L. aciduphilus grew effectively on the medium containing panose, while C. pe@igens, C. paraputrificum, Bac. fragilis and S. aurezds did not. The content of panose decreased greatiy in the culture broth of branched oligosaccharides of B, adolescentis, but it remained in the culture of C. perfringens. The results indicated that panose was consumed effectively by B. adolescentis, but not utilized by C. perfringens. 3. adolescentis still grew on the panose remained in the broth of mixed cultivation of B. adolescentis and C. perfn'ngens. Therefore, panose and branched oligosaccharides seem to promote selectively the growth of B. adolescentis in the human intestine.

• 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.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.301-303
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• 2005

State diagram of highly concentrated branched oligosaccharides (HBOS) was constructed to better understand phase behavior of mixtures with different size of oligosaccharides. It showed dramatic plasticizing effect on glass transition, which was successfully described based on Couchman-Karasz equation model. $T_g$' estimated from state diagram corresponded well with previous empirical data measured by maximum ice formation through isothermal holding (annealing) process. Estimated $T_g$' and $C_g$' values were $-36.3^{\circ}C$ and 79.99%, respectively. $T_g$' value of HBOS was approximately $10^{\circ}C$ higher than that of sucrose, while $C_g$' value was similar to those of general carbohydrate materials, which could be useful for applications in frozen system.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.649-654
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• 1993

We investigated the texture of the sweet potato starch gels treated with maltogenic amylase. Effects of branched gluco-oligosaccharides and acorn starch on the texture of the sweet potato starch gel were also investigated. Hardness and cohesiveness of gels were measured by using Instron and sensory evaluation on the gel properties was performed. From the results of the instrumental analysis, it was found that the overall textural properties as Mook could be improved by adding branched glucooligosaccharides, maltogenic amylase or acorn starch to the sweet potato starch gel. As a result, there was a decrease in the cohesiveness of gels while the hardness of gels increased. The sensory evaluation study indicated that the sweet potato starch gels treated with 0.02% maltogenic amylase, or added with 12.5% branched gluco-oligosaccharides, or mixed with 50% acorn starch had preferable quality as Mook.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.102-109
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• 1997

The structures of novel branched oligosaccharides synthesized by the acceptor reaction with dextransucrase from Leuconostoc mesenteriodes M-12 were proposed in accordance with the results obtained from enzymatic hydrolyses and a partial acid hydrolysis. The structure of branched oligosaccharide B4 was shown to be 62-O-$\alpha$-D-kojibiosylmaltose. Branched oligosaccharide B5 was shown to be 63-O-$\alpha$-D-kojibiosylpanose. By reacting the acceptor reaction products with endodextranase a novel branched oligosaccharide (D4) could be produced. D4 was derived from the result of endodextranase hydrolysis of oligosaccarides synthesized by the second acceptor reaction with dextransucrase and was resistant to endodextranase and glucoamylase. The proposed structure of D4 was 62-O-$\alpha$-D-kojibiosylisomaltose. Formation pattern of the acceptor reaction products smaller than d.p. 6 with linear or branched linkage was also shown.

• Journal of Nutrition and Health
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• v.32 no.3
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• pp.221-229
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• 1999

Certain indigestible oligosaccharides may benefit gastrointestinal tract via fermentation and proliferation of desirable bacterial species. The purose of this study was to elucidate the effect of selected oligosaccharides, such as fructooligosaccharides(FOS), soybean oliosaccharides(SOE), and highly concentrated branched oligosaccharides(HiBOS), on fecal micorflora proliferation, lipid concentration, lipid peroxide formation and antioxidant enzymes acitivies in plasma and liver of the rats. Thirty two male Sprague-Dawley rats were randomly assigned to one of four treatments ; 1) control diet(AIN-93G diet); 2) control diet +5% FOS ; 3) control diet + 5% SOE ; 4) control diet + 5% HiBOS. The duration of the study was 4 weeks. Fecal bifidobacteria concentration were significantly higher (p<0.05) in the HiBOS group compared with the control after 4 weeks of dietary treatment. FOS and SOE groups also had higher fecal bifidobacteria levels than control, but statistical significance was not found. The concentration of plasma total lipid was decreased by oligosaccharide consumption, especially in HiBOS group(p<0.05). The concentration of plasma total triglyceride was significantly lower in all of the oligosaccharide containing groups compared with the control(p<0.05). The plasma total cholesterol concentration tended to be lower in the oligosaccharide consuming groups than control. The concentrations of hepatic total lipid, triglyceride and total cholesterol were not affected by consumption of oligosaccharides. Thiobarbituric acid reactive substance(TBARS) concentrations and antioxidant enzyme activities in plasma and liver were not affected much by experimental diets. There results suggest that dietary oligosaccharides may be beneficial for increasing intestinal bifidobacteria and lowering plasma lipid levels.

• KSBB Journal
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• v.16 no.2
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• pp.200-206
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• 2001

In this study we tried to optimize the enzyme reaction conditions for the synthesis of highly branched isomaltodextrin (Mw > 2.5 kDa) using two dextransucrases from L. mesenteroides B-742CB and B-512FMCM that are dextransucrase constitutive mutants. As the concentration of sucrose or the ratio of maltose to sucrose increased, the amount of dextran decreased and the number and the amount of acceptor-products (of sucrose or maltose) increased. With high sucrose concentration (over 34%), there was more branched isomaltodextrin (as acceptor products) than dextran. When the ratio of sucrose to maltose was 2.5, there produced 86.7% of isomaltodextrin were produced. The Mw of dextrans, however, was over 2${\times}$10(sup)6 and there was no significant amounts of branched clinical dextran or high molecular weight oligosaccharides. With the combined activities of B-742CB dextransucrase and B-512FMCM dextransucrase we could synthesize high molecular weight branched isomaltodextrin (Mw>2.5 kDa). The high molecular weight dextran was composed of high branches as B-742CB dextran.

• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.700-703
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• 2001

The influence of process conditions on highly branched glucooligosaccharides production by mixed culture of Leuconostoc mesenteroides ATCC 13146 and Lipomyces starkeyi ATCC 74054 was studied. We divided the batch culture fermentations into two groups according to inoculation method. One-point inoculation was performed by coinoculation of L. mesenteroides and L. starkeyi at the ration of 10 to 1, and two-point inoculation by L. mesenteroides inoculation first and L. starkeyi inoculation after L. mesenteroides grew to the end of the log phase of growth. Two-point inoculation improved the yield of oligosaccharide by 1.5 to 20 fold more than one-point inoculation. In this process, the highest yield of oligosaccharides (48% of theoretical yield) and productivity (0.85 g/l/h) were obtained with starch as an initial substrate for L. starkeyi growth. The estimated composition of the end product consisted of 31.5% oligosaccharides, 17.6% dextran, and 46.5% mannitol.

• 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.