Oligosaccharide production from preserved yuzu juice using Lactobacillus sakei NY 518 and its prebiotic function

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.

Physiochemical properties and neuroprotective function of Korean major yuzu varieties

“…The yuzu phenolic content was measured by our previously used method using a Agilent 1216 Infinity LC series system (Agilent Technologies, Palo Alto, CA, USA) (Jeon et al, 2022). The analysis was carried out by using the ZORBAX Eclipse Plus C18 column (4.6 x 250 mm, 5-Micron; Agilent Technologies), with mobile phases of 0.1% formic acid (solvent A) in DW and methanol-acetonitrile (solvent B).…”