Bifidogenic property of enzymatically synthesized water-insoluble alpha-glucans with different alpha-1,6 branching ratio
DC Field | Value | Language |
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dc.contributor.author | Ryu, Hye-Jung | - |
dc.contributor.author | Jung, Dong-Hyun | - |
dc.contributor.author | Yoo, Sang-Ho | - |
dc.contributor.author | Tuncil, Yunus E. | - |
dc.contributor.author | Lee, Byung-Hoo | - |
dc.date.accessioned | 2023-01-19T00:40:16Z | - |
dc.date.available | 2023-01-19T00:40:16Z | - |
dc.date.created | 2023-01-18 | - |
dc.date.issued | 2022-12 | - |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/86636 | - |
dc.description.abstract | Bifidobacteria uses insoluble resistant starch (RS) fractions as prebiotics in the colon, consequently improving human intestinal health. In this study, various alpha-1,6 linkage ratios of insoluble alpha-glucans were synthesized by amylosucrase from Neisseria polysaccharea and glycogen branching enzyme from Rhodothermus obamensis to investigate the effect of branching patterns on Bifidogenic property. Different ratios (0%-4%) of alpha-1,6 branched insoluble alpha-glucans with alpha-1,4 linked backbones were effectively synthesized. Additionally, the proportions of RS fraction in the synthesized alpha-glucans were 69.5%-81.9% after the cooking process, which are higher amounts than amylomaize VII (36.8%). As various Bifidobacteria used the insoluble branched alpha-glucans, the structure with 2.5% of 1,6 linkage showed the highest consumption yield, more than 70%, among all tested strains. Therefore, the insoluble alpha-glucans with different alpha-1,6 linkage ratios can be applied as prebiotic ingredients to modulate the Bifidobacterium species to enhance colon health and related outcomes. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.relation.isPartOf | FOOD HYDROCOLLOIDS | - |
dc.title | Bifidogenic property of enzymatically synthesized water-insoluble alpha-glucans with different alpha-1,6 branching ratio | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000889081900002 | - |
dc.identifier.doi | 10.1016/j.foodhyd.2022.107987 | - |
dc.identifier.bibliographicCitation | FOOD HYDROCOLLOIDS, v.133 | - |
dc.description.isOpenAccess | N | - |
dc.citation.title | FOOD HYDROCOLLOIDS | - |
dc.citation.volume | 133 | - |
dc.contributor.affiliatedAuthor | Ryu, Hye-Jung | - |
dc.contributor.affiliatedAuthor | Lee, Byung-Hoo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Amylosucrase | - |
dc.subject.keywordAuthor | Glycogen branching enzyme | - |
dc.subject.keywordAuthor | Insoluble alpha-glucans | - |
dc.subject.keywordAuthor | Resistant starch | - |
dc.subject.keywordAuthor | Bifidogenic property | - |
dc.subject.keywordPlus | RESISTANT STARCH | - |
dc.subject.keywordPlus | BIFIDOBACTERIUM-ADOLESCENTIS | - |
dc.subject.keywordPlus | NEISSERIA-POLYSACCHAREA | - |
dc.subject.keywordPlus | IN-VITRO | - |
dc.subject.keywordPlus | DIETARY FIBER | - |
dc.subject.keywordPlus | CORN STARCH | - |
dc.subject.keywordPlus | AMYLOSUCRASE | - |
dc.subject.keywordPlus | ENZYME | - |
dc.subject.keywordPlus | FERMENTATION | - |
dc.subject.keywordPlus | GRANULES | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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