著者

木村 雅行 池田 雅和 柴田 英之 池田 祥子 松本 圭介

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.11, no.2, pp.67-74, 2004-09-28 (Released:2017-12-01)

参考文献数

13

---

To estimate the laxative threshold (LT) and 50% effective dose (ED50) for diarrhea of a galactooligosaccharide (GOS) syrup (43% GOS ; 9.5% lactose ; 18% glucose ; 6.3% galactose ; 24% water), we asked 24 healthy subjects (12 men and 12 women ; age, 20 to 58 years ; weight, 39.0 to 96.0 kg) to ingest 190mL of aqueous solutions containing 5 different amounts (11.7,23.3,46.7, 70.0, 93.3g) of the syrup once every week from a low content to high one. Of the 24 subjects, 16 had diarrhea after ingestion of any test beverage. We estimeted the LT and ED50 of the GOS syrup by using a regression equation between the minimal dose levels (g/kg body weght) of the syrup caused diarrhea and the cumulative incidence of diarrhea. For the entire population, the estimated LT was 0.68 g/kg (0.30 g/kg as GOS) and the ED50 was 1.39 g/kg (0.60 g/kg as GOS). For men, the LT and ED50 were 0.65 g/kg and 1.13 g/kg, respectively, as compared with 0.90 g/kg and 1.50 g/kg for women. An increased frequency of bowel movements seemed to increase the incidence of diarrhea. The other abdominal symptoms reported were borborygmus (88%), flatus (58%), and abdominal distention (46%), all of which were transient, as was diarrhea. We also examined the safety of ingesting daily near amount of LT of the GOS syrup (15 g/person daily as GOS) for 2 weeks in 20 healthy adults. Although this dose increased the occurrence of abdominal gas in these subjects, the prevalence of diarrhea was unchanged as compared with that for the placebo beverage. These results show that the GOS syrup is safe even in repeated intake for near amount of LT.

著者

松本 圭介 小林 洋一 田村 なつ子 渡辺 常一 菅 辰彦

出版者

The Japanese Society of Applied Glycoscience

雑誌

澱粉科学 (ISSN:00215406)

巻号頁・発行日

vol.36, no.2, pp.123-130, 1989-06-30 (Released:2010-06-28)

参考文献数

28

被引用文献数

5 5

---

β-Galactosidases (lactases) from various origins give different kinds of linkage and size of oligosaccharides. In the first chapter, enzyme sources, mechanism of transgalactosylation reactions, and structures of oligosaccharides were briefly introduced. Galactooligosaccharides (TOS) which consist of tri, tetra-, penta-, and hexasaccharides were formed from lactose by transgalactosylation reactions of Aspergillus oryzae β-galactosidase.TOS were a non-absorbable sugar and selectively utilized by all of the Bifidobacterium species in vitro. Administration of TOS caused remarkable increase in the number of Bifidobacterium and decrease in the number of Bacteroides in fecal flora. The improvement of intestinal microflora by TOS led to the suppression of putrefaction in the gut. It was concluded that TOS were a superior bifidus growth-promoting factor. For the large-scale production of TOS, the optimum conditions of transgalactosylation reactions and the manufacturing process were investigated. The amount of TOS were increased together with increase in initial lactose by A. oryzae S-galactosidase, and the maximum TOS formed were 30% by weight of total sugar. After transgalactosylation reactions with A .oryzae enzyme, second reactions with Streptococcus thermophilus β-galactosidase gave rise to TOS content and to sweetness, which were of a desirable sugar composition for food applications. A, oryzae β-galactosidase was immobilized by glutaraldehyde crosslinking on the ion-exchange resin for the continuous production of TOS. Half-life of this immobilized enzyme was 192 days at 55°C. High-grade TOS could be obtained from the reaction mixture by chromatographic separation with sodium-form cation-exchange resin.