Publications
Detailed Information
Synthesis and Biological Characteristics of Low-calorie Omija Juice : 저열량 오미자청 합성과 생물학적 특성 연구
Cited 0 time in
Web of Science
Cited 0 time in Scopus
- Authors
- Advisor
- 김도만
- Major
- 국제농업기술대학원 국제농업기술학과
- Issue Date
- 2018-08
- Publisher
- 서울대학교 대학원
- Description
- 학위논문 (석사)-- 서울대학교 대학원 : 국제농업기술대학원 국제농업기술학과, 2018. 8. 김도만.
- Abstract
- Omija whose binomial name is Schisandra chinensis Turcz. (Baill.) is a medicinal plant that contains many bioactive chemicals called dibenzocyclooctadiene liganans. Schisandrin, Gomisin N, Schizandrin C, Schisandrin A, Gomisins A and G are its major dibenzocyclooctadiene lignans. Using theses rare valuable compounds from omija with sucrose, omija juice was made by two glucansucrases from Leuconostoc mesenteroides B-512FMCM and B-1355CF10. Acceptor reaction occurred by dextransucrase and alternansucrase from respective Leuconostoc mesenteroides until all of sucrose was consumed. More than nine kinds of oligosaccharides which have α-(1,6) linkages as backbones and α-(1,2), α-(1,3), α-(1,4) linkages as branches were synthesized in Omija juice.
Omija oligosaccharides have lowered calories by 61.13% comparing to regular omija juice which have 50% sucrose after treatment with intestinal enzymes.
Newly synthesized omija oligosaccharides reduced formation of the insoluble glucan, mutan which is one of products that causes dental plaque by 96%.
Omija oligosaccharides could give melanogenesis inhibition activity.
This paper revealed omija oligosaccharides have potential for medicinal and cosmetic properties in biological system.
- Language
- English
- Files in This Item:
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.