レバンサクラスを用いた乳製品におけるプレバイオティック機能成分の内生生物生成
Wong Min Muriel1, Salwa Karboune1
1McGill University, Department of Food Science and Agricultural Chemistry, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
Food chemistry
|September 3, 2025
まとめ
この研究では,乳製品におけるバクテリアのレバンサクラゼ (LS) を研究した. ビブリオナトリゲンLS2は,牛乳とチョコレートミルクで乳糖糖と果物オリゴサッカライド (FOS) を生成する高い可能性を示した.
科学分野:
- 酵素学
- 食品科学
- 微生物学
背景:
- レバンサクラゼ (LS) は,フルクタンを合成できる酵素である.
- 乳製品には栄養価と機能性を高めるための酵素改変の潜在的マトリックスがあります.
研究 の 目的:
- 乳製品にGluconobacter oxydans,Vibrio natriegens,Novosphingobium aromaticivorans,およびParaburkholderia graminisの4種類のレバンサクラゼ (LS) の適用について評価する.
- これらの酵素による乳糖変換に対するpHと温度の影響を評価する.
- 牛乳とチョコレートミルク製剤における乳糖糖と果物オリゴサカリド (FOS) の生成を調査する.
主な方法:
- バクテリアの4つのレバンサクラスの乳糖変換における活性に対するスクリーニング.
- 酵素活性に対する反応条件 (pH,温度) の最適化
- 選択された酵素を甘えたミルクとチョコレートミルクに適用する.
- 乳糖糖とFOSを含む製品の組成の分析
主要な成果:
- G. oxydans LS1,V. natriegens LS2,およびP. graminis LS4では,トランスフルークトサイレーションが主要反応でした.
- V. natriegens LS2は,牛乳の自然なpHと低温で高量の乳糖分を産生する.
- N.aromaticivorans LS3とP.graminis LS4は様々な種類のFOSを生成した.
- チョコレートミルクをカカオ粉で濃縮すると,酵素の性能は大きく変化しなかった.
- G. oxydans LS1のレバンは,チョコレートミルクにおける安定剤としての可能性を証明した.
結論:
- レバンサクラゼ,特にV.ナトリゲンLS2は,乳糖糖とFOSのような機能的な成分を生産するのに有望です.
- これらの酵素の安定性と機能性により,チョコレートミルクを含む様々な乳製品マトリックスに適用できます.
- G. oxydans LS1によって生成されるレバンは,チョコレートミルク生産において貴重な安定剤として機能する.
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