Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Synthesis of Galactooligosaccharides in the Cheese Whey-based Medium by a Lactase from Lactobacillus paracasei YSM0308

  • Song, Tae-Suk (Division of Biological Science and Technology, Yonsei University) ;
  • Lee, Kyung-Sang (Division of Biological Science and Technology, Yonsei University) ;
  • Kang, Seung-Bum (Division of Biological Science and Technology, Yonsei University) ;
  • Yoo, Seong-Ho (Division of Biological Science and Technology, Yonsei University) ;
  • Lee, Jong-Ik (Samik Dairy and Food Co, Ltd.) ;
  • Yoon, Sung-Sik (Division of Biological Science and Technology, Yonsei University)
  • Received : 2013.01.15
  • Accepted : 2013.08.22
  • Published : 2013.10.31
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Abstract

An enzyme ${\beta}$-galactosidase or ${\beta}$-galactohydrolase [EC3.2.1.23], commonly called lactase, mediates galacto-oligosaccharide (GOS) synthesis under conditions of high substrate concentrations. Also, lactase hydrolyzes ${\beta}$($1{\rightarrow}4$) lactose into glucose and galactose, the latter is successively transferred to free lactose to make various oligosaccharides via transgalactosylation. GOS is non-digestible to human digestive enzymes and has been used as a functional prebiotics. Among the 24 lactic acid bacteria (LAB) strains used, Lactobacillus paracasei YSM0308 was selected based on its exhibition of the highest ${\beta}$-galactoside hydrolysis activity, and the crude lactase was prepared for examination of reaction conditions to affect the GOS synthesis. Lactase activity was measured with a spectrophotometer using ONPG (o-nitropheyl ${\beta}$-D-galactopyranoside) method. Lactase activity was not detected in the culture supernatant and was mostly present in the cell pellet after centrifugation. Activity of the crude lactase preparation ranges from102 to 1,053 units/mL, with the highest activity determined for L. paracasei YSM0308. Optimal conditions for GOS synthesis are as follows: concentration of whey powder, pH, temperature, and time were 30%, pH 6.5-7.0, $30^{\circ}C$, and 4 h, respectively. The final GOS concentration was 19.41% (w/v) by the crude YSM0308 lactase, which was obtained from strain YSM0308 grown in the 10% (w/v) reconstituted whey-based medium.

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References

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