Earticle

초록

영어

Currently, there is increasing interests about health drinks such as fruit juices and plant extracts prepared with heat under pressure. However, fruit juices and plant extracts contain high quantity of sucrose. After drinking, the sucrose remains in mouth may cause tooth decay and obesity by high-calories. To make low-calorie and sweet juices and extracts,, we developed method to make new functional fruit juices and plant extracts having sucrose concentration and high content of oligosaccharides by using dextransucrase prepared from Leuconostoc mesenteroides.
In case of orange juice, 8.9 U/ 100 ml of dextransucrase was added and reacted at 16°C for 20 hr. The sucrose content was reduced from 39.6% to 6.02% and oligosaccharide content increased up to 41.6% in juice. In case of arrowroot extract, 16.8 U/ 100 ml of dextransucrase was added and incubated at 16°C for 4 hr.
The sucrose content was changed from 56.63% to 5.77% and oligosaccharide content became 65.87% in extract. The enzyme reacted orange juice and arrowroot extract showed 91.15% and 89.60% inhibition effect compared to control (the original orange juice and arrowroot extract), respectively, for the insoluble glucan formation by mutansucrase produced from cariogenic Streptococcus mutans. From this result, the newly synthesized functional fruit juices and plant extracts containing low sucrose concentration and high content of oligosaccharides may contribute in positive for dental health. Studies about the prebiotic effects of those new fruit juices and plant extracts are in progress and will be discussed during symposium.

키워드

저자

• Hye-Jin WOO [ School of Biological Sciences and Technology and The Research Institute for Catalysis, Chonnam National University, Gwang-Ju, 500-757, South Korea. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국생물공학회 학술대회

• 간기

  반년간

• 수록기간

  1985~2013

• 십진분류

  KDC 476 DDC 576