• 한국식품과학회지
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• 제25권6호
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• pp.780-786
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• 1993

돼지의 분변미생물들 중 inulin 이용균주를 탐색한 결과 전체 생균수의 약 7.7%가 inulin 한천배지에서 집락주위에 inulase를 분비하여 투명환을 형성하면서 inulin을 이용하는 것으로 나타났고 이 중 inulin의 이용성이 가장 큰 균주를 선발한 다음 그 형태학적 및 생화학적 특성을 조사하여 이 균주를 Bacteroides속으로 동정하였다. 이 분리균은 탄소원으로 inulin, fructo올리고당, 포도당을 이용하여 잘 생육하였으며 solublestarch와 sucrose를 첨가한 경우의균체량은 포도당 사용시의 약 50% 정도로 감소하였다. Inulase 활성은 포도당, sucrose, soluble starch를 사용한 배지에서는 거의 나타나지 않은 반면에 inulin을 탄소원으로 사용하였을 때 0.42U/ml로 가장 높게 나타났고 fructo올리고당을 사용한 배지에서도 0.25U/ml로 나타나 이 균주가 생산하는 inulase는 inulin과 fructo올리고당에 의해 유도되는 것으로 생각된다. 또 inulin의 농도에 따른 균의 생장은 inulin의 농도가 증가함에 따라 급격히 증가하여 2%일 때 최고치에 달하였고 inulase의 활성은 inulin의 농도가 1%일 때 0.54/ml로 가장 높게 나타났다. 분리균이 생산하는 inulase는 $pH7.0{\sim}7.5$와 $50{\sim}50^{\circ}C$에서 가장 높은 효소활성을 나타냈으며 inulin에 대한 작용형태로 보아 exoinulase로 확인되었다.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 2003년도 Annual Meeting of KSAP : International Symposium on Pharmaceutical and Biomedical Sciences on Obesity
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• pp.78-78
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• 2003

Inulin, an active component of Chicorium intybus root, has been shown to stimulate the growth of bifidobacteria, and inhibit colon carcinogenesis. NO mediates a number of the host-defense functions of activated macrophages, including antimicrobial and tumoricidal activity. We examined the effect of inulin on the synthesis of NO in RAW 264.7 cells. Inulin alone had no effect, whereas inulin with IFN-ν synergistically increased the NO production and inducible NO synthase (iNOS) expression in RAW 264.7 cells. Synergy between IFN-ν and inulin was mainly dependent on inulin-induced TNF-${\alpha}$ secretion. Also, protein kinase C (PKC)-${\alpha}$ was involved in the inulin-induced NO production. Inulin-mediated NO production was inhibited by the protein tyrosine kinase (PTK) inhibitor, tyrphostin AG126. Since iNOS gene transcriptions have been shown to be under the control of the NF -$\kappa$B/Rel family of transcription factors, we assessed the effect of inulin on NF -$\kappa$B/Rel using an EMSA. Inulin produced strong induction of NF-$\kappa$B/Rel binding, whereas AP-l binding was slightly induced in RAW 264.7 cells. Inulin stimulated phosphorylation and degradation of I$\kappa$B-${\alpha}$. These results suggest that in IFN-ν-primed RAW 264.7 cells inulin might stimulate NO synthesis via activation of PKC-${\alpha}$ and PTK, resulting in the activation of NF-$\kappa$B.

• 한국축산식품학회지
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• 제42권2호
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• pp.295-312
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• 2022

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L^*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L^* value, pH, and WHC decreased while redness (a^*) and yellowness (b^*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

• 한국미생물·생명공학회지
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• 제23권1호
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• pp.68-74
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• 1995

A bacterial strain A-6 producing the high level of an extracellular inulin fructotransfe rase(depolymerizing)(EC 2.4.1.93) which converts inulin into di-D-fructofuranose dianhydride III (DFAIII) was isolated from soil. The isolated strain could be classified as a species belonging to the genus Arthrobacter based on its morphological and physiological characteristics identified in this work. Production of the enzyme was induced by inulin, and the highest activity was detected in the slightly acidic medium supplemented with 2.5% inulin and 0.1% trypton as a sole carbon and a nitrogen source, respectively. Under the optimal conditions, the enzyme activity in the culture supernatant reached approximately 60 uints/ml after 96 hours of cultivation. The optimum pH and temperature for the crude enzyme preparation from Arthrobacter sp. A-6 were pH 5.0 and 60$\circ$C , respectively. The DFA produced by the action of the inulin fructotransferase was confirmed to be DFAIII by paper chromatography, HPLC and $^{13}$C-NMR spectroscopy.

• Journal of Nutrition and Health
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• 제37권5호
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• pp.352-363
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• 2004

Lipid-lowering effects of the inulin have been demonstrated in animal, yet attempts to reproduce similar effects in humans have generated conflicting results. In this study, the lipid-lowering potential of inulin and especially its effect on bile acid and neutral sterol excretion were investigated in Korean postmenopausal women. Nineteen postmenopausal women were randomly divided into two groups in a double-blind parallel design and consumed one of two supplements for 12 weeks; placebo of 8g maltodextrins/sucrose mixture (placebo group) or 8g inulin (inulin group). There were no significant changes in body weight during the supplementation period in either inulin or placebo group. Dietary consumption of animal fat in both group tended to decrease after 12 weeks of experiment. Intake of cholesterol was lower in placebo group, whereas the decrease of cholesterol intake in inulin group did not reach statistical significance after 12 weeks. The levels of serum total cholesterol (TC) and LDL-cholesterol (LDL-C) were significantly decreased in both placebo (p＜0.05) and inulin group (p＜0.01) after supplementation for 12 weeks compared with the baseline. The levels of serum triglyceride (TG) and HDL-cholesterol (HDL-C) were not significantly affected by inulin supplements, but atherogenic index (AI) and LDL-C/HDL-C ratio (LHR) as a predictor for coronary heart disease were improved (p＜0.01) significantly after inulin supplementation. Therefore, inulin supplement may decrease the risk of cardiovascular disease via improving blood cholesterol level. Fecal weight and pH were not changed after 12 weeks of supplementation. There were no statistically significant changes for the fecal short-chain fatty acids (SCFAs). In inulin group, fecal deoxycholic acid (DCA) was significantly lowered compared with the baseline (p＜0.05) whereas other bile acids were not changed. During the 12 weeks of intervention, no differences were found in fecal excretion of neutral sterol in the two groups. In summary, dietary inulin decreases serum TC, LDL-C, AI, LHR and lowers excretion of fecal DCA in the Korean postmenopausal women. These results support the use of inulin for reducing risk factors for hyperlipidemic postmenopausal women. However, the exact mechanism (s) responsible for the blood lipid lowering action of inulin including altered fecal bile acid remain to be elucidated.

• 한국미생물·생명공학회지
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• 제21권1호
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• pp.36-40
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• 1993

토양에서 inulin으로부터 di-D-fructofuranose dianhydride(DFA)를 생산하는 inulin fructotransferase를 생산하는 균주로 Enterobacter sp. S45를 선발, 분리하였다. 본 효소에 의하여 생산되는 DFA는 $^13C-nmr$과 HPLC로 분석한 결과 fructose 두 분자가 $\beta$ 1,2': $\alpha$ 2,3' 결합을 한 DFA III로 동정되었다. 본 균주는 탄소원으로 inulin, 유기질소원으로 corn step liquor, 무기질소원으로 $NH_4H_2P0_4$를 사용할 때 효소생산이 가장 많았으며 이 조건하에서 72시간 배양으로 최대 효소생산을 보였다. 균 배양중 배양액내에 DFA III가 생성되었다가 소멸되는 것으로 보아 균체내에 DFAIII를 분해, 이용하는 효소가 존재한다고 추정되었다.

• 미생물학회지
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• 제36권1호
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• pp.69-73
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• 2000

Chicory 뿌리에서 Arthrobacter sp. A-6를 배양하여 inulin fructotransferase를 생산하였을 매 균주의 성장속도, 효소의 생산성을 검토하였다. 가공된 치커리 뿌리는 inulin fructotransferase의 crude enzyme solution으로 처리하였을 때 생산되는 di-fructofuranose dianhydride(DFA III)의 양을 chicory 뿌리의 가공방법에 따른 차이를 비교하였다. 우선 standard 배지에서 생산된 효소액으로 10%의 inulin이 포함된 standard inulin용액을 처리하면, 1.14mg/ml의 DFA III가 생산되었다. Chicory뿌리의 전처리방법에 따라, 같은 조건으로 반응을 진행시키는 실험을 통해 각 배지에서의 생산효율을 비교하였다. Chicory뿌리를 washing과 extraction과정을 거치지 않고 그대로 반응시켰을 경우, 2.29 mg/ml의 DFA III가 생산되어 생산성이 가장 높았는데, 이는 세척과정에서 inulin이 유실되지 않으므로, 기질로 작용하는 inulin의 양이 가장 높은 데 기인하는 것으로 생각된다.

• 한국축산식품학회지
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• 제36권2호
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• pp.267-274
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• 2016

The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37℃ for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.

• KSBB Journal
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• 제13권3호
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• pp.284-288
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• 1998

Production of inulo-oligosaccharides from inulin was carried out with the maximum yield of 94% using a purified endoinulinase from Aspergillus ficcum. The optimum reaction temperature and pH were 55-60$^{\circ}C$ and pH 5.5-6.0, respectively. The Michaelis constant and maximum reaction velocity of the endoinuinase for inulin were 13.27 g/L and 0.13 g/L$.$min at 55$^{\circ}C$, pH 5.5, respectively. Inulin source had no significant effect on oligosaccharide yield and product composition, although initial production rate differed according to inulin origins. The reaction pH was a critical factor in inulo-oligosaccharide production because considerable free monosaccharides were released, decreasing oligosaccharide yield at low pH conditions. An empirical relationship describing the reaction performance was developed from kinetic data: the time to reach maximum oligosaccharide yield (tw) as a function of initial concentration of inulin (lo) and enzyme (Eo); i.e., log tM = -1.025 log Eo - 0.011 l0 + 2.655.

• 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.