• Food Science and Biotechnology
• /
• 제18권2호
• /
• pp.519-525
• /
• 2009

A bacterial strain (Strain N-08) capable of extracellularly producing high level of non-reducing oligosaccharide (NR-OS) isolated from soil. The strain was identified phylogenetically by 16S rDNA sequence analysis and found to be very close to Arthrobacter crystallopoietes. The high production of NR-OS was observed in the basal culture medium containing maltose as a sole carbon source. The NR-OS in culture supernatant was purified by glucoamylase treatment and Dowex-1 (OH.) ion exchange chromatography and its structure was characterized. This oligosaccharide consisted of only glucose. Methylation analysis indicated that this fraction was composed mainly of non-reducing terminal glucopyranoside. Matrixassisted laser-induced/ionization time-of-flight (MALDI-TOF) and electrospray ionization-mass spectrometry (ESI-MS)/MS analyses suggested that this oligosaccharide comprised non-reducing disaccharide unit with 1,1-glucosidic linkage. When this disaccharide was analyzed by $^1H$-NMR and $^{13}C$-NMR, it gave the same signals with $\alpha$-D-glucopyranosyl-(1,1)-$\alpha$-Dglucopyranoside. These results indicated that the NR-OS produced by A. crystallopoietes N-08 was ${\alpha}1$,${\alpha}1$-trehalose. This is the first report of the trehalose which can be produced directly from maltose by A. crystallopoietes N-08.

• 한국식품조리과학회지
• /
• 제30권5호
• /
• pp.517-525
• /
• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• Preventive Nutrition and Food Science
• /
• 제21권2호
• /
• pp.124-131
• /
• 2016

Among 116 bacterial strains isolated from Korean fermented foods, one strain (SS-76) was selected for producing new oligosaccharides in a basal medium containing maltose as the sole source of carbon. Upon morphological characterization using scanning electron microscopy, the cells of strain SS-76 appeared rod-shaped; subsequent 16S rRNA gene sequence analysis revealed that strain SS-76 was phylogenetically close to Bacillus subtilis. The main oligosaccharide fraction B extracted from the culture supernatant of B. subtilis SS-76 was purified by high performance liquid chromatography. Subsequent structural analysis revealed that this oligosaccharide consisted only of glucose, and methylation analysis indicated similar proportions of glucopyranosides in the 6-linkage, 4-linkage, and non-reducing terminal positions. Matrix-assisted laser-induced/ionization time-of-flight/mass spectrometry and electrospray ionization-based liquid chromatography-mass spectrometry/mass spectrometry analyses suggested that this oligosaccharide consisted of a trisaccharide unit with 1,6- and 1,4-glycosidic linkages. The anomeric signals in the $^1H$-nuclear magnetic resonance spectrum corresponded to ${\alpha}$-anomeric configurations, and the trisaccharide was finally identified as panose (${\alpha}$-D-glucopyranosyl-1,6-${\alpha}$-D-glucopyranosyl-1,4-D-glucose). These results suggest that B. subtilis SS-76 converts maltose into panose; strain SS-76 may thus find industrial application in the production of panose.

• Preventive Nutrition and Food Science
• /
• 제16권4호
• /
• pp.357-363
• /
• 2011

Recently, we found that Arthrobacter crystallopoietes N-08 isolated from soil directly produces trehalose from maltose by a resting cell reaction. In this study, the optimal set of conditions and substrate specificity for the trehalose production using resting cells was investigated. Optimum temperature and pH of the resting cell reaction were $55^{\circ}C$ and pH 5.5, respectively, and the reaction was stable for two hours at $37{\sim}55^{\circ}C$ and for one hour at the wide pH ranges of 3~9. Various disaccharide substrates with different glycosidic linkages, such as maltose, isomaltose, cellobiose, nigerose, sophorose, and laminaribiose, were converted into trehalose-like spots in thin layer chromatography (TLC). These results indicated broad substrate specificity of this reaction and the possibility that cellobiose could be converted into other trehalose anomers such as ${\alpha},{\beta}$- and ${\beta},{\beta}$-trehalose. Therefore, the product after the resting cell reaction with cellobiose was purified by ${\beta}$-glucosidase treatment and Dowex-1 ($OH^-$) column chromatography and its structure was analyzed. Component sugar and methylation analyses indicated that this cellobiose-conversion product was composed of only non-reducing terminal glucopyranoside. MALDI-TOF and ESI-MS/MS analyses suggested that this oligosaccharide contained a non-reducing disaccharide unit with a 1,1-glucosidic linkage. When this disaccharide was analyzed by $^1H$-NMR and $^{13}C$-NMR, it gave the same signals with ${\alpha}$-D-glucopyranosyl-(1,1)-${\alpha}$-D-glucopyranoside. These results suggest that cellobiose can be converted to ${\alpha},{\alpha}$-trehalose by the resting cells of A. crystallopoietes N-08.

• 한국미생물·생명공학회지
• /
• 제18권4호
• /
• pp.338-343
• /
• 1990

Streptomyces sp. DMCJ-49 균주의 배양액으로부터 분리된 $\alpha$-amylase 저해물질 MB4-03은 구조상 질소원자와 methyl기를 포함하는 일종의 직선형 Alpha(1-4) 결합으로 연결된 glucose의 변형된 oligomer 형태로서 구성 단당류는 12 정도로 추정된다.

• KSBB Journal
• /
• 제19권4호
• /
• pp.269-273
• /
• 2004

TLC와 microwave 오븐을 이용하여 여러 가지 분자량의 당들의 농도, 그리고 구조에 따른 보정인자값 ｛보정인자값 (F) =[각 당의 실험적 중합도/각 당의 실질적 중합도], 여기서 실험적 중합도 =[실험에서 얻은 총 당량의 농도에 따른 변화율/실험에서 얻은 환원당량의 농도에 따른 변화율]｝을 결정하였다. 플락토오스의 경우 0.25∼1.0 $\mu\textrm{g}$ 농도를 TLC에 점적한 경우에는 보정인자값이 약 0.45로 일정하였고, 2.5∼7.5 $\mu\textrm{g}$인 경우에는 1.0 이었다. 글루코오스의 경우는 0.25∼7.5 $\mu\textrm{g}$의 농도 구간에서 1.0으로 같은 값이 확인되었다. 말토올리고당과 이소말토올리고당 혼합물은 0.5∼7.5 $\mu\textrm{g}$ 농도의 구간에서 보정인자값이 글루코오스를 1.0으로 하여 중합도가 커질수록 말토헵토오스와 이소말토펜타오스까지 일정하게 감소하는 것을 확인하고 그 값을 정해주었다. 또한 새로운 구조의 탄수화물의 환원성과 비환원성 여부를 TLC상에서 쉽게 확인할 수 있었다. 따라서 본 연구로부터 얻은 결과는 다수의 탄수화물들이 한 가지 시료에 섞여 있는 경우에도 각 구성 당의 실제적 중합도를 아는 경우 절대적 당량을 계산할 수 있고, 탄수화물들 중 환원성 당과 비환원성 당의 구별에 쉽게 활용할 수 있겠다.

• 한국식품저장유통학회지
• /
• 제14권6호
• /
• pp.617-623
• /
• 2007

현미(고아미) 비열처리 알코올발효 부산물을 식품소재로 활용하고자 ${\alpha}-amylase$처리조건에 따른 품질특성 변화를 조사하였다. 그 결과, 가수분해 온도에 따른 고아미 부산물의 가용성 고형분, 총식이섬유소 및 총당은 온도가 높을수록 증가하였으며, 환원당은 $80^{\circ}C$에서 가장 높게 나타났다. 가수분해 온도 $70^{\circ}C$이상에서는 유리아미노산이 점차 감소하는 경향이었으며, 올리고당은 $80^{\circ}C$에서 가수분해 하였을 때 가장 많이 검출되었다. ${\alpha}-amylase$ 농도에 따른 가용성 고형분은 효소제 농도가 높을수록 함량이 증가하였고 총식이섬유소는 약 0.65%로 비슷하게 나타났다. 환원당은 효소제 농도 0.08%(v/w)전후에서 높은 함량을 나타내었다. 총당 및 올리고당은 효소제 농도가 높을수록 증가하는 경향이었으며, 올리고당은 효소제 농도 0.10%(v/w)이상에서는 비슷한 함량을 나타내었다. 가수분해 시간에 따른 가용성 고형분 및 총식이섬유소는 60분 이상에서 각각 약 6.65 및 0.65%로 나타났으며, 환원당 및 총당은 모든 처리구에서 각각 약 3,600 및 4,800 mg%로 나타나 가수분해 시간에 따른 큰 차이는 없었다. 올리고당은 가수분해 시간이 경과할수록 증가하였으며 90분 이상에서는 약 2,100 mg%로 비슷한 함량을 나타내었다. 이상의 결과, 고아미 부산물은 ${\alpha}-amylase$ 0.10%(v/w)를 첨가하여 $80^{\circ}C$에서 90분간 가수분해하였을 때 식이섬유소 및 올리고당 함량이 가장 높은 것으로 나타나 식품소재로의 다양한 활용이 기대되었다.