Abstract
This study focused on the physiochemical characteristics of the oligosaccharide produced in preserved yuzu by NY 518 and its functions based on the intestinal health through antimicrobial activities. NY 518 was identified as Lactobacillus sakei. The oligosaccharide produced by L. sakei NY 518 was gluco-oligosaccharide. The oligosaccharide from preserved yuzu (OY) was found to have lower degree of polymerization than the oligosaccharide from sucrose (OS) owing to the presence of tri- to nona-saccharides. These oligosaccharides had lower pH and increased acidity, soluble solids, and viscosity than their substrates. OY had 67% α-glucosidase inhibition activity of OS and higher antibacterial effects on food-poisoning bacteria than OS. These results indicate that the oligosaccharide produced by L. sakei NY 518 in sugar-preserved foods exhibits beneficial functions (antidiabetic and antibacterial activities) and could be a good substitute for sugar.
Highlights
Sugar accounts for about 85% of the global sweetener market
NY 518 shared 99% identity with the 16S rRNA sequences of Lactobacillus isolates such as L. casei (D86517), L. zeae (D86516), L. brevis (M58810), L. pentosus (D79211), L. paraplantarum (AJ306297), L. johnsonii (AJ002515), L. acidophilus (M58802), L. amylovorus (M58805), and L. crispatus (Y17362), suggesting that it belongs to the genus Lactobacillus
The strain NY 518 considered to produce oligosaccharide was isolated from traditional foods and identified as L. sakei
Summary
The negative impact of sugar on human health has been well reflected (Azevedo et al, 2004) Chronic diseases such as obesity and diabetes are closely related to bad eating habits, excessive sugar intake being one of them (Park et al, 2016). Policies are actively under discussion to reduce intake of various sugars, especially in developed countries (Kim et al, 2016) with the increase of prebiotic production (Gibson et al, 2017). This social awareness has increased the interest in sugar-reducing and low-calorie foods among consumers, and sweeteners with various functionalities have been developed. Oligosaccharides are carbohydrates that combine 2 to 10 monosaccharides, have low-calorie value but high sweetness, and improve intestinal functions (Huh, 1995)
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