Synthesis and biological characterization of low-calorie Schisandra chinensis syrup
So-Hyung Kwak1, Hayeong Kim2, Seonmin Lee1
1Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea.
Abstract:
Schisandra chinensis (Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with Omija fruit extract using two glucansucrases of Leuconostoc mesenteroides B-512F/KM and L. mesenteroides B-1355CF10/KM. The degree of polymerization of Omija oligosaccharide syrup was ranged from 2 - 13 by MALDI-TOF-MS analysis. Compared to the Omija syrup, the Omija oligosaccharide syrup reduced 61% calories based on the enzymatic gravimetric method. It also reduced up to 96% insoluble glucan formation from sucrose by mutansucrase of Streptococcus mutans at 500 mg/mL. Additionally, it has 1.78-fold higher oxygen radical absorbance capacity value compared to Omija syrup. Using electronic tongue sensor system, Omija oligosaccharide syrup showed decreased sourness, astringency, and saltiness compared to Omija syrup. Thus, Omija oligosaccharides can be used as functional sweetener in nutraceutical industries.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-022-01061-8.
More Related Videos
13:09Rapid Model to Evaluate the Anti-Obesity Potential of a Combination of Syzygium aromaticum Clove and Cuminun cyminum Cumin on C57BL6/j Mice Fed High-Fat Diet
Published on: July 31, 2021
13:35Structural Biology and Analytical Chemistry Approaches for Characterizing C-Glycoside Metabolic Enzymes in Human Gut Microbiota
Published on: May 23, 2025