• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1470-1477
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• 2006

One hundred and sixty crossbred pigs ($6.62{\pm}0.36kg$) weaned at day $18{\pm}1$ were used to investigate the effects of lactitol and tributyrin on performance, small intestinal morphology and enzyme activity. The pigs were assigned to one of five dietary groups (4 pens/diet with 8 pigs/pen) and were fed the negative control diet or the negative control diet supplemented with 10 g/kg glutamine (as a positive control), or 3 g/kg lactitol (${\beta}$-D-galactopyranosyl-($1{\rightarrow}4$)-D-sorbitol), or 5 g/kg tributyrin (butanoic acid 1,2,3-propanetriyl ester), or 3 g/kg lactitol+5 g/kg tributyrin. Body weight and feed intake were measured weekly during the 4-week study. On day 7, four pigs per dietary treatment were sacrificed to examine small intestinal morphology and enzyme activity. The results showed that: (1) Compared with the negative control diet, the positive control diet improved weight gain and feed efficiency during weeks 1-2 and over the entire study (p<0.05), and also decreased duodenal and ileal crypt depth (p<0.05), but did not alter intestinal enzyme activity (p>0.05). Lactitol improved feed efficiency during weeks 3-4 and over the entire study (p<0.05), but did not improve weight gain and feed intake, intestinal morphology or enzyme activity (p>0.05). Tributyrin improved weight gain and reduced feed/gain during weeks 3-4 and over the entire study. Tributyrin significantly decreased crypt depth in the duodenum and ileum, and increased duodenal lactase and ileal maltase activity (p<0.05). Lactitol+tributyrin increased weight gain during weeks 3-4 and over the entire study, and improved feed efficiency during weeks 1-2 and 3-4 and over the entire study (p<0.05). Lactitol+tributyrin increased the jejunal villus height, and decreased the duodenal and ileal crypt depth (p<0.05). Lactitol+tributyrin also increased jejunal lactase and sucrase activity (p<0.05). (2) Compared with the positive control, tributyrin improved weight gain and reduced feed/gain during weeks 3-4 (p<0.05), decreased the ileal crypt depth, and improved the duodenal lactase and sucrase activity (p<0.05). Lactitol+ tributyrin improved weight gain during weeks 3-4, improved feed efficiency during weeks 3-4 and over the entire study, increased the ileal villus height, and increased jejunal lactase, sucrase and maltase activity (p<0.05). These results showed that tributyrin improved performance, intestinal morphology and enzyme activity, while the effect of lactitol was very limited. These results also showed that, compared with glutamine, tributyrin was more effective in improving intestinal morphology and enzyme activity, and tributyrin exerted a superior effect in improving performance as weaning progressed. These observations suggest that, as a chemical for repairing intestinal atrophy, glutamine and tributyrin should be used in the first and second periods of the starter phase, respectively.

• Journal of Industrial and Engineering Chemistry
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• v.68
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• pp.325-334
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• 2018

Lactose is a reducing disaccharide consisting of two different monosaccharides such as galactose and glucose. The hydrogenation of lactose to lactitol is a formidable challenge because it is a complex process and several side products are formed. In this work, we synthesized Ru-Ni bimetallic nanohybrids as efficient catalysts for selective lactose hydrogenation to give selective lactitol. Ru-Ni bimetallic nanohybrids with $Ru-NiO_x$ (x = 1, 5, and 10 wt%) are prepared by impregnating Ru and Ni salts precursors with $TiO_2$ used as support material. Ru-Ni bimetallic nanohybrids (represented as $5Ru-5NiO/TiO_2$) catalyst is found to exhibit the remarkably high selectivity of lactitol (99.4%) and turnover frequency i.e. ($374h^{-1}$). In contrast, monometallic $Ru/TiO_2$ catalyst shows poor performance with ($TOF=251h^{-1}$). The detailed characterizations confirmed a strong interaction between Ru and NiO species, demonstrating a synergistic effect on the improvement on lactitol selectivity. The impregnation-reduction method for the preparation of bimetallic $Ru-NiO/TiO_2$ catalyst promoted Ru nanoparticles dispersed on NiO and intensified the interaction between Ru and NiO species. $Ru-NiO/TiO_2$ efficiently catalyzed the hydrogenation of lactose to lactitol with high yield/selectivity at almost complete conversion of lactose at $120^{\circ}C$ and 55 bar of hydrogen ($H_2$) pressure. Moreover, $Ru-NiO/TiO_2$ catalyst could also be easily recovered and reused up to four runs without notable change in original activity.

• Conservation Science in Museum
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• v.2
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• pp.19-25
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• 2000

In order to studies proper conservation treatment condition of waterlogged archaeological wood excavated from wetland in Shinchang-dong, Kwangju, 2 kinds of wooden objects were treated with PEG(Poly-Ethylene Glycol), sucrose and lactitol and their size stability and relative humidity were analyzed and compared each other. The result showed that Quercus spp. had the highest size stability in 2 Step-PEG treatment using PEG#200(MW:200) and PEG#4000 (MW:3,350) and Acer spp. was the highest in treatment using only PEG#4000. In relative humidity test after treatment 2 Step-PEG treatment showed the lowest size stability. In the meantime, sucrose and lactitol-treated sample was fast for penetration, sucrose-treated sample showed a sharp increase for penetration in as high as 84% humidity condition and medicine flew out a lot and lactitol-treated sample got enlarged with fine cracking(splitting) in relative humidity test. In relative humidity test, the samples showed cracking(splitting) in all treatment materials except for 2 Step-PEG treatment. This study showed that waterlogged archaeological wood excavated from Shinchang-dong had the highest size stability and highest adaptation to humidity change in case of treatment with 2 Step-PEG.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1251-1255
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• 1999

The sugar alcohols are useful alternatives to sucrose in confections because they provide desirable taste but lessen the potential risks for dental caries. The effects of sugar alcohol and their interaction on starch pasting properties were determined by the viscoamylograph with the concentration of 30%, 20%, 10% sugar alcohol in 1% CMC. The disaccharides, lactitol, maltitol, and isomalt, delayed pasting more than did monosaccharides, sorbitol and xylitol. With regard to the solubility in water, sorbitol and xylitol are more soluble than sucrose, maltitol and lactitol are almost equal and isomalt is less soluble than sucrose. Sorbitol and xylitol were highest on gelatinization. But their retrogradation occurred faster than other sugar alcohols. Lactitol and maltitol decreased gel strength more than did sucrose and other sugar alcohols.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.850-857
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• 1999

The purpose of this study was to investigate replacing possibility of sucrose by sugar alcohols and to establish the optimum formula for the development of sugar cookies. The characteristics of sugar cookies prepared with xylitol, maltitol, lactitol, isomalt substituted for 35, 50, 75, 100% of sucrose were examined through physical measurement and sensory evaluation. The spread ratio of cookies containing sugar alcohols except xylitol was superior to that of control cookies(sucrose 100%) and the use of lactitol increased the spread ratio of cookies. The specific gravity of cookies containing sugar alcohols except xylitol was lower than that of control cookies. Therefore spread ratio was in inverse proportion to specific gravity. As the proportion of sugar alcohols increased in cookie formula, surface color of cookies was getting lighter than that of control cookies. Especially cookies containing xylitol, maltitol was getting lighter as the levels of replacement increased. Overall quality of cookies with sugar alcohols containing sensory analysis was superior to that of control cookies.

• Journal of Conservation Science
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• v.8 no.1 s.11
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• pp.28-32
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• 1999

The performance of dimensional stabilization of lactitol, PEG (Mw, 4000), and sucrose was evaluated for thin sections of oak wood (Quercus sp.) that had been buried in underground for presumably 1500 years. Thin wood sections of the specimen were soaked for three and seven days in each stabilizing agent with wide concentration ranges of 10, 30, 50, and $70\%$ by weight. Sucrose showed the largest weight gain among three agents, and the shrinkage of cross sections were found to be $1\%\;and\;4\%$ for three and seven days soaking, respectively. The result showed that sucrose among three stabilizing agents used was the best for the dimensional stabilization of the oak wood.

• Journal of Microbiology and Biotechnology
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• v.7 no.5
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• pp.310-317
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• 1997

Enzymatic synthesis of glucosyl-sugar alcohols using various transglycosylating enzymes, such as cyclodextrin glucanotransferase (CGTase), ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pullulanase was investigated using various sugar alcohols, such as sorbitol, xylitol, inositol, maltitol, and lactitol as glucosyl acceptors. CGTase showed the highest transglycosylating activity to sugar alcohols compared to other transglycosylating enzymes, and inositol and maltitol were the most suitable glucosyl acceptors. Soluble starch, extruded starch, cyclodextrins, and maltooligosaccharides were also identified to be adequate glucosyl donors for transglycosylation reaction of CGTase to sugar alcohols. The synthesis of glucosyl-maltitol in the reaction system using extruded starch as the glucosyl donor and maltitol as the glucosyl acceptor showed the best results showing the highest transglycosylation yield. The transglycosylation products were purified by activated carbon column chromatography with ethanol gradient elution. Chemical structures of above transglucosylated products were analyzed by nuclear magnetic resonance spectroscopy, and two products were identified to be maltotritol and maltotetraitol, in which one or two glucose molecules attached to the parent maltitol molecule by a ${\alpha}$-l,4-glucosidic bond, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1044-1050
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• 1999

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.16-24
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• 2011

A method was established for the simultaneous determination of sugar alcohols, erythritol, xylitol, sorbitol, inositol, mannitol, maltitiol, lactitol and isomalt by High Performance Liquid Chromatography (HPLC). The sugar alcohols were converted into strong ultraviolet (UV)-absorbing derivatives with p-nitrobenzoyl chloride (PNBC). HPLC was performed on Imtakt Unison US-$C_18$ column, using acetonitrile: water (77:23) as a mobile phase and UV detection (260 nm). The calibration curves for all sugar alcohols tested were linear in the 10~200 mg/L range. The average recoveries of the sugar alcohols from three confectioneries spiked at 100 ppm of eight sugar alcohol standards ranged from 81.2 to 123.1% with relative standard deviations ranging fromo 0.2 to 4.9%. The limits of detection (LODs) were $0.5{\sim}8\;{\mu}g/L$ and the limits of quantification (LOQs) were $2{\sim}17\;{\mu}g/L$. Reproducibility of 8 sugar alcohols was 0.28~1.97 %RSD. The results of the analysis of confectioneries showed that 89 samples of 130 were detected and the sugar alcohols content of samples investigated varied between 0.4 and 693.7 g/kg. A method for the simultaneous determination of eight sugar alcohols will be used as basic data for control of sugar alcohols in confectioneries, and quality control in food manufacturing.