Synthesis of Thermo- and Acid-stable Novel Oligosaccharides by Using Dextransucrase with High Concentration of Sucrose

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  • Nam Seung-Hee
    School of Biological Sciences and Technology and Institute of Bioindustrial Technology, Jeonnam National University Present address: Jconnam Agricultural Research and Extension Servies
  • Ko Eun-Ah
    School of Biological Sciences and Technology and Institute of Bioindustrial Technology, Jeonnam National University
  • Jin Xing-Ji
    Department of Fine Chemical Engineering and Research Institute for Catalysis, Jeonnam National University
  • Breton Vincent
    Laboratoire de Physique Corpusculaire, Université Blaise Pascal
  • Abada Emad
    Botany and Microbiology Department, Faculty of Science, Helawn University
  • Kim Young-Min
    Graduate School of Agriculture, Hokkaido University Present address: School of Biological Sciences and Technology, Chonnam National University
  • Kimura Atsuo
    Graduate School of Agriculture, Hokkaido University
  • Kim Doman
    School of Biological Sciences and Technology and Institute of Bioindustrial Technology, Jeonnam National University

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A method is presented for synthesizing thermo-, acid-stable glucooligosaccharides (TASOG) from sucrose (2.5-4 M) using a dextransucrase prepared from Leuconostoc mesenteroides B-512FMCM. The degree of polymerization (DP) of oligosaccharides synthesized was from 2 to 11. TASOG resisted hydrolysis of its glycosidic linkages at 140°C and pH 6.0 for 1 h. It was stable at pHs ranging from 2 to 4 at 120°C. A method for synthesizing fructo-oligosaccharides (TASOF) with high concentrations of sucrose (1-3 M) by using levansucrase prepared from L. mesenteroides B-1355C was also developed. The DP of oligosaccharides synthesized according to the present method ranged from 2 to over 15. The TASOF was also stable at pHs ranging from 2 to 4 under 120°C. The percentage of TASOF in the reaction digest was 95.7% (excluding monosaccharides; 4.3% was levan). Both oligosaccharides effectively inhibited the formation of insoluble glucan, and the growth and acid production of Streptococcus sobrinus. TASOG and TASOF potentially can be used as sweeteners for food and beverages where thermo- and acid-stable properties are required and as potential inhibitors of dental caries.

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