Production of useful oligosaccharides from food processing by-product using pectinolytic enzymes.

2015 Fiscal Year Final Research Report

• Project/Area Number: 25450135
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Applied biochemistry
• Research Institution: Osaka Prefecture University
• Principal Investigator: SAKAMOTO Tatsuji 大阪府立大学, 生命環境科学研究科(系), 教授 (10275282)
• Research Collaborator: IWAI Marin ; SHINOZAKI Ayaka ; MATSUMOTO Shotaro ; KUBO Shoko ; MARUTA Akiho ; YAMAMOTO Tomohiro ; KUNISHIGE Yuika ; SUKHUMSIRICHART Wasana ; WORANUCH Kanoknat ; SEESOM Weeranuch
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: バイオマス / ペクチン / ヘミセルロース / 糖質分解酵素 / オリゴ糖 / プレバイオティクス / 免疫賦活作用 / 抗炎症作用

Outline of Final Research Achievements

Food processing using plants as raw materials generates large quantities of processing byproducts. These are insufficiently utilized at present, and high added-value technology must be developed to ensure their efficient use. In this study, 23 kinds of oligosaccharides (OLs) were prepared from pectins and hemicelluloses, major components amongst these byproducts, by enzymatic decomposition and their physiological functions evaluated. Good results were observed for arabinoxylo-OLs, arabino-OLs, and xylo-OLs in terms of prebiotic activity, suggesting potential to improve the intestinal environment. Investigation of immunostimulatory and anti-inflammatory activities using mouse macrophage-like cells found high activity in terms of the former for methoxylated, unsaturated galacturonic acid (ΔGalA)-OLs, and in terms of the latter for free ΔGalA-OLs.

Free Research Field

酵素利用学