Production of alpha-linked galactooligosaccharide (alpha-GOS) by alpha-galactosidase from Aspergillus niger APC-9319 and its physical and physiological properties
2004
Yamashita, A. (Shinshu Univ., Nagano (Japan). Faculty of Engineering) | Hashimoto, H. | Kitahata, S. | Kikuchi, E. | Fujita, K. | Okada, M. | Mizutani, A. | Mori, S. | Amano, Y. | Kanda, T.
Abstract: a-Linked galactooligosaccharide (a-GOS, 7.5 kg) was produced from galactose (18 kg; prepared from lactose hydrolyzate) by the reverse reaction of a-galactosidase from Aspergillus niger APC-9319. a-GOS contained 58% disaccharide, 28% trisaccharide and 14% oligosaccharides larger than trisaccharide The disaccharide in a-GOS consisted largely of a-1,6-galactobiose (73%). A-GOS was stable at neutral and acidic pHs, at temperatures up to 180 deg C (pH 4.5, 10 min). The water activity of a-GOS was O.84 (25 deg C, 70% (w/v)). The powder preparation was highly hygroscopic, and its solution showed higher activity in retaining moisture than sucrose. The sweetness of a-GOS was 25% of that of sucrose. The taste of a-GOS was mild and mellow. a-GOS reduced acid taste, bitterness, astringency, and harsh taste without spoiling the original taste in various fruit juices, and emphasized the original flavor of food materials in various cooked foods. a-GOS was not hydrolyzed in an in vitro digestion method. In an oral a-GOS tolerance test, the blood glucose level did not change at all. a-GOS had a strong selective growth activity for Bifidobacterium sp. and Clostridium butyricum. An a-GOS intake in rats made the content of lactate and n-butyrate in the cecum higher, and pH in the cecum lower than for a control intake. The viable count of Candida albicans in the cecum and colon of mouse was decreased by an a-GOS intake more than by a raffinose intake.
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