• Journal of the Korean Wood Science and Technology
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• v.46 no.4
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• pp.380-392
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• 2018

The importance of polysaccharides is increasing globally due to their role as a significant source of dietary prebiotics in the human diet. In the present study, in order to maximize the yield of crude polysaccharides from Pinus densiflora, response surface methodology (RSM) was used to optimize a two-stage extraction process consisting of steam explosion and water extraction. Three independent main variables, namely, the severity factor (Ro) for the steam explosion process, the water extraction temperature ($^{\circ}C$), and the ratio of water to raw material (v/w), were studied with respect to prebiotic sugar content. A Box-Behnken design was created on the basis of the results of these single-factor tests. The experimental data were fitted to a second-order polynomial equation for multiple regression analysis and examined using the appropriate statistical methods. The data showed that both the severity factor (Ro) and the ratio of water to material (v/w) had significant effects on the prebiotic sugar content. The optimal conditions for the two-stage process were as follows: a severity factor (Ro) of 3.86, a water extraction temperature of $89.66^{\circ}C$, and a ratio of water to material (v/w) of 39.20. Under these conditions, the prebiotic sugar content in the extract was 332.45 mg/g.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.449-455
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• 2017

Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. Therefore, it is important to replace sucrose with other types of sweeteners, especially, natural ones. In this research, response surface methodology (RSM) was used to optimize the ingredients formulation of prebiotic chocolate milk, date syrup as sweetener (4-10%w/w), inulin as prebiotic texturizer (0-0.5%w/w) and carrageenan as thickening agent (0-0.04%w/w) in the formulation of chocolate milk. The fitted models to predict the variables of selected responses such as pH, viscosity, total solid, sedimentation and overall acceptability of chocolate milk showed a high coefficient of determination. The independent effect of carrageenan was the most effective parameter which led to pH and sedimentation decrease but increased viscosity. Moreover, in most treatments, date syrup and inulin variables had significant effects which had a mutual impact. Optimization of the variables, based on the responses surface 3D plots showed that the sample containing 0.48% (w/w) of inulin, 0.04% (w/w) of carrageenan, and 10% of date syrup was selected as the optimum condition.

• Journal of Microbiology and Biotechnology
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• v.18 no.6
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• pp.1141-1145
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• 2008

Isomaltooligosaccharide (IMO) is a promising dietary component with prebiotic effect, and the long-chain IMOs are preferred to short chain ones owing to the longer persistence in the colon. To establish the optimal process for synthesis of long-chain IMOs, we systematically examined the reaction condition of dextransucrase of Leuconostoc mesenteroides B-512F by changing the ratio of sucrose to maltose (varying as 1:4, 1:2, 1:1, and 2:1) and amount of each sugar (from 2% to 20%). As a result, a ratio of 2:1 (sucrose to maltose, 10:5% or 20:10%, w/v) was determined as an optimal condition for long-chain IMO synthesis (DP3-DP9) with relatively higher yields (70-90%, respectively).

• Journal of Nutrition and Health
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• v.53 no.4
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• pp.390-405
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• 2020

Purpose: The effect of prebiotics intake after administration of a synbiotics mixture (a probiotic, Bifidobacterium longum, and a prebiotic, xylooligosaccharide containing sugar [XOS]) on human intestinal microflora and defecation characteristics was investigated in a randomized controlled trial. Methods: Twenty-five healthy young volunteers (11 males and 14 females) were randomly assigned to 2 groups (BL2XO2 and BL2XO6). The synbiotics mixture was orally administered to both groups for 2 weeks, and the prebiotics were subsequently administered to the BL2XO6 group for 4 additional weeks. The daily dose of the synbiotics mixture comprised 10¹⁰ colony-forming unit of Bifidobacterium longum and 10 g of XOS, and during the prebiotics period, the daily dose of prebiotics comprised only 10 g of XOS. The fecal pH, microflora, and defecation characteristics were analyzed at baseline and at weeks 1, 2, 4, and 6. Results: The counts of B. longum and Bifidobacterium spp. in the BL2XO6 group exhibited a steady, increasing trend during the synbiotics and prebiotics periods, whereas those of the BL2XO2 group exhibited considerable variation in each week of the study period. Although there was no significant difference, the counts of fecal Bifidobacterium in the BL2XO6 group tended to be higher than those of the BL2XO2 group at week 6. The growth of Lactobacillus spp. exhibited a time-dependent variation, peaking at week 6 in both groups. Low counts of Clostridium spp. were observed after treatment with the synbiotics and prebiotics in the BL2XO6 group (p < 0.05) throughout the study, whereas the inhibitory effect on Clostridium spp. was maintained only during the synbiotics period in the BL2XO2 group. The defecation characteristics did not differ between the two groups. Conclusion: Administration of XOS after a synbiotics mixture containing B. longum and XOS can exert a prebiotic effect in healthy young volunteers by stimulating Bifidobacteriun spp. growth and inhibiting growth of Clostridium spp.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1026-1032
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• 2015

This study attempted to find an efficient method for the preparation of high-purity galactooligosaccharides (HP-GOS) using ${\beta}$-galactosidase and yeast fermentation. GOS prepared using Lactozym 3000L showed the greatest enhancement in total GOS of the six ${\beta}$-galatosidases tested. GOS alone achieved 51% conversion of initial lactose. GOS production was enhanced by fermentation with commercial yeast (Saccharomyces cerevisiae); its concentration reached 71% after 36h fermentation with 8% yeast. Component sugar analysis with HPLC indicated that HP-GOS fermented with S. cerevisiae showed significantly increased levels of 4'/6'-galactosyllactose and total GOS as well as a significantly decreased glucose level. HP-GOS facilitated the growth of Lactobacillus sp. (L. acidophilus and L. casei) and Bifidobacterium sp. (B. longum and B. bifidum). In sum, high-purity GOS has been successfully produced through both an enzymatic process and yeast fermentation. GOS encourages the growth of bacteria such as Lactobacillus and Bifidobacterium that may be beneficial to human gastrointestinal health.