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Structural Characterization of Non-reducing Oligosaccharide Produced by Arthrobacter crystallopoietes N-08

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 2 (2009.04)바로가기
  • 페이지
    pp.519-525
  • 저자
    Bum Sun Bae, Kwang-Soon Shin, Ho Lee
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A105506

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원문정보

초록

영어
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 veryclose to Arthrobacter crystallopoietes. The high production of NR-OS was observed in the basal culture medium containingmaltose 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. Matrix-assisted laser-induced/ionization time-of-flight (MALDI-TOF) and electrospray ionization-mass spectrometry (ESI-MS)/MSanalysessuggested that this oligosaccharide comprised non-reducing disaccharide unit with 1,1-glucosidic linkage. When thisdisaccharide was analyzed by 1H-NMR and 13C-NMR, it gave the same signals with α-D-glucopyranosyl-(1,1)-α-D-glucopyranoside. These results indicated that the NR-OS produced by A. crystallopoietes N-08 was α1,α1-trehalose. This isthe first report of the trehalose which can be produced directly from maltose by A. crystallopoietes N-08.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

structure non-reducing oligosaccharide trehalose Arthrobacter crystallopoietes

저자

  • Bum Sun Bae [ Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi 443-760, Korea ]
  • Kwang-Soon Shin [ Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi 443-760, Korea ]
  • Ho Lee [ Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi 443-760, Korea ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 18 Number 2

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