Reduction of soybean oligosaccharides and properties of alpha-D-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55
DC Field | Value | Language |
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dc.contributor.author | Yoon, Mi Young | - |
dc.contributor.author | Hwang, Han-Joon | - |
dc.date.accessioned | 2021-09-09T04:55:08Z | - |
dc.date.available | 2021-09-09T04:55:08Z | - |
dc.date.created | 2021-06-10 | - |
dc.date.issued | 2008-09 | - |
dc.identifier.issn | 0740-0020 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/122827 | - |
dc.description.abstract | This study was undertaken to investigate the potential for reducing non-digestive oligosaccharides (NDO) in soy foods, as well as the influence of exogenous conditions on intracellular alpha-galactosidase (alpha-Gal) producing lactic acid bacteria. Two strains, Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55, showed the highest levels of raffinose degrading activity at over 40 U mL(-1), and presented maximum activities during the stationary phase in a medium where raffinose was the only carbon source. Raffinose was the most effective inducer, followed by melibiose, and galactose; the enzymes were partially inhibited by fructose and sucrose. On the other hand, limited activity was observed in glucose. The strains displayed optimum activity levels at neutral pH and a 35-37 degrees C temperature range. The alpha-Gal activities of L. curvatus R08 and Leu. mesenteriodes JK55 were maintained at pH 6.5-10.0. The activity of the a-Gal enzyme was stable in a relatively broad range of temperatures from 0 to 40 degrees C for 3 h. In soymilk, Leu. mesenteriodes JK55 and L. curvatus R08 completely hydrolyzed the NDO after 18-24 h of fermentation. The abilities of L. curvatus R08 and Leu. mesenteriodes JK55 to degrade raffinose sugars and, particularly, to produce organic acids from sugar, could contribute to reductions in the anti-nutritional properties of soy, and to the accumulation of compounds with beneficial properties during food processing. Furthermore, this study provides the optimum conditions to induce alpha-Gal from these strains. (c) 2008 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD | - |
dc.subject | LACTIC-ACID BACTERIA | - |
dc.subject | BIFIDOBACTERIUM-LONGUM | - |
dc.subject | BIOLOGICAL-ACTIVITY | - |
dc.subject | KINETIC-PROPERTIES | - |
dc.subject | IN-VITRO | - |
dc.subject | SOYMILK | - |
dc.subject | FERMENTATION | - |
dc.subject | GROWTH | - |
dc.subject | TEMPERATURE | - |
dc.subject | PRODUCTS | - |
dc.title | Reduction of soybean oligosaccharides and properties of alpha-D-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55 | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Hwang, Han-Joon | - |
dc.identifier.doi | 10.1016/j.fm.2008.04.008 | - |
dc.identifier.scopusid | 2-s2.0-46749105851 | - |
dc.identifier.wosid | 000258188200010 | - |
dc.identifier.bibliographicCitation | FOOD MICROBIOLOGY, v.25, no.6, pp.815 - 823 | - |
dc.relation.isPartOf | FOOD MICROBIOLOGY | - |
dc.citation.title | FOOD MICROBIOLOGY | - |
dc.citation.volume | 25 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 815 | - |
dc.citation.endPage | 823 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.subject.keywordPlus | LACTIC-ACID BACTERIA | - |
dc.subject.keywordPlus | BIFIDOBACTERIUM-LONGUM | - |
dc.subject.keywordPlus | BIOLOGICAL-ACTIVITY | - |
dc.subject.keywordPlus | KINETIC-PROPERTIES | - |
dc.subject.keywordPlus | IN-VITRO | - |
dc.subject.keywordPlus | SOYMILK | - |
dc.subject.keywordPlus | FERMENTATION | - |
dc.subject.keywordPlus | GROWTH | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordAuthor | alpha-galactosidase (alpha-Gal) | - |
dc.subject.keywordAuthor | non-digestible oligosaccharides (NDO) | - |
dc.subject.keywordAuthor | lactic acid bacteria | - |
dc.subject.keywordAuthor | soymilk | - |
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