Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 1
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- Pages.28-33
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- 1996
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- 0367-6293(pISSN)
Analysis of Mugwort Oligosaccharides Utilized by Bifidobacteria
Bifidobacteria가 이용한 쑥의 올리고당 분석
- Lee, Seon-Hwa (Department of Food Technology, Korea University) ;
- Shin, Hyun-Kyung (Department of Food Science and Nutrition, Hallym University)
- Published : 1996.02.28
Abstract
The water extract of mugwort was analyzed to see its growth-promoting activity for bifidobacteria and lactobacilli. The growth of bifidobacteria appeared to be enhanced by carbon source in the water extract of mugwort. Bifidobacterium longum seemed to utilize preferentially monosaccharides and oligosaccharides with 2-5 DP (degree of polymerization). The mugwort oligosaccharides were separated by charcoal-celite column chromatography and purified by Bio-gel
Bifidobacteria 또는 lactobacilli와 같은 유익균에 대해 생육촉진효과를 나타낸 쑥의 물추출물에서 생육촉진성분를 조사하였다. 쑥의 물추출물을 탄소원 생육인자 검색배지인 PYF와 비탄소원 생육인자 검색배지인