คุณสมบัติพรีไบโอติกเบื้องต้นของน้ำตาลสกัดจากเมล็ดถั่วเขียวด้วยสารละลายเอทานอล
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ก.ค. 1, 2018
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ถั่วเขียวผิวมัน โอลิโกแซคคาไรด์กลุ่มราฟฟิโนส โพรไบโอติก อาหารฟังก์ชัน พรีไบโอติก
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บทคัดย่อ
เมล็ดพืชตระกูลถั่วเป็นแหล่งของน้ำตาลโอลิโกแซคคาไรด์กลุ่มราฟฟิโนสซึ่งได้รับการยอมรับว่าเป็นสารพรีไบโอติกที่มีประสิทธิภาพ โดยในการศึกษาครั้งนี้ เมล็ดถั่วเขียวผิวมัน 4 สายพันธุ์ ได้แก่ กำแพงแสน 1 กำแพงแสน 2 ชัยนาท 36 และชัยนาท 72 ได้ถูกนำมาสกัดน้ำตาลที่มีขนาดโมเลกุลเล็กด้วยสารละลายเอทานอลความเข้มข้นร้อยละ 50 (v/v) จากนั้นวิเคราะห์องค์ประกอบและปริมาณน้ำตาลและศึกษาความสามารถของน้ำตาลสกัดในการกระตุ้นการเจริญของแบคทีเรียบางสายพันธุ์จากทางเดินอาหารมนุษย์ ผลการทดลองพบว่าน้ำตาลสกัดจากถั่วเขียวทั้ง 4 สายพันธุ์มีขนาดเฉลี่ยในรูปจำนวนหน่วยน้ำตาลอยู่ระหว่าง 3-7 หน่วย โดยพันธุ์กำแพงแสน 2 ชัยนาท 36 และชัยนาท 72 พบน้ำตาลราฟฟิโนสในปริมาณ 1.76-2.29 mg/g dry seed สตาชิโอส 33.95-34.82 mg/g dry seed และเวอบาสโคส 13.59-20.31 mg/g dry seed น้ำตาลสกัดเหล่านี้กระตุ้นการเจริญของแบคทีเรีย Lactobacillus acidophilus TISTR1338, L. plantarum TISTR541 และ L. lactis TISTR1464 ได้อย่างมีนัยสำคัญ (p<0.05) แต่ไม่สามารถกระตุ้นการเจริญของแบคทีเรีย Salmonella enterica serovar Typhimurium TISTR292 และ Escherichia coli นอกจากนี้ยังพบว่าการเจริญของแบคทีเรีย S. Typhimurium สามารถถูกยับยั้งเมื่อเพาะเลี้ยงร่วมกับ Lactobacillus sp. ทั้ง 3 สายพันธุ์ในอาหารที่มีน้ำตาลสกัดจากเมล็ดถั่วเขียวเป็นแหล่งคาร์บอน ดังนั้นจึงอาจสรุปได้ว่า น้ำตาลสกัดจากเมล็ดถั่วเขียวผิวมันทั้ง 4 สายพันธุ์แสดงคุณสมบัติเบื้องต้นในการเป็นสารพรีไบโอติกได้
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How to Cite
Wongputtisin, P., & Lahsom, N. (2018). คุณสมบัติพรีไบโอติกเบื้องต้นของน้ำตาลสกัดจากเมล็ดถั่วเขียวด้วยสารละลายเอทานอล. วารสารเทคโนโลยีการอาหาร มหาวิทยาลัยสยาม, 13(2), 11–23. สืบค้น จาก https://li01.tci-thaijo.org/index.php/JFTSU/article/view/135273
บท
บทความวิจัย (Research Articles)
บทความทุกบทความในวารสารเทคโนโลยีการอาหาร ทั้งในรูปแบบสิ่งพิมพ์ และในระบบออนไลน์ ถือเป็นลิขสิทธิ์ของมหาวิทยาลัยสยาม และได้รับการคุ้มครองตามกฎหมาย
References
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[17] Xiaoli, X., Liyi, Y., Shuang, H., Wei, Li., Yi, S., Hao, M., Jusong, Z. and Xiaoxiong, Z. (2008). Determination of oligosaccharide contents in 19 cultivars of chickpea (Cicer arietinum L.) seeds by high performance liquid chromatography. Food Chemistry. 111(1): 215-219.
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[26] Wongputtisin, P. and Khanongnuch, C. (2015). Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum. Food Science and Biotechnology. 24(5): 1767-1773.
[27] Gibson, G.R. and Wang, X. (1994). Bifidogenic properties of different types of fructo-oligosaccharides. Food Microbiology. 11(6): 491-498.
[28] Biedrzycka, E. and Bielecka, M. (2004). Prebiotic effectiveness of fructans of different degree of polymerization. Trends in Food Science and Technology. 15(3): 170-175.
[29] Anisha, G.S. and Prema, P. (2008). Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude α-galactosidase from Streptomyces griseoloalbus. Food Chemistry. 106(3): 1175-1179.
[30] Tajoddin, M., Shinde, M. and Junna, L. (2010). Raffinose, stachyose and sucrose contents of mung bean cultivars differing in seed coat color from Hyderabad-Karnataka region of India: effect of soaking and germination. The Bioscan. 5(3): 343-346.
[31] Åman, P. (1979). Carbohydrates in raw and germinated seeds from mung bean and chick pea. Journal of the Science of Food and Agriculture. 30(9): 869-875.
[32] Kuo, T.M., VanMiddlesworth, J.F. and Wolf, W.J. (1988). Content of raffinose oligosaccharides and sucrose in various plant seeds. Journal of Agricultural and Food Chemistry. 36(1): 32-36.
[33] El-Adawy, T.A., Rahma, E.H., El-Bedawey, A.A. and El-Beltagy, A.E. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition. 58(3): 1-13.
[34] Mubarak, A.E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry. 89(4): 489-495.
[35] Ekvall, J., Stegmark, R. and Nyman, M. (2007). Optimization of extraction methods for determination of the raffinose family oligosaccharides in leguminous vine peas (Pisum sativum L.) and effects of blanching. Journal of Food Composition and Analysis. 20(1): 13-18.
[36] Trugo, L.C., Almeida, D.C.F. and Gross, R. (1988). Oligosaccharide contents in the seeds of cultivated lupins. Journal of the Science of Food and Agriculture. 45(1): 21-24.
[37] Nanti, S., Wongputtisin, P., Chomsri, N., Deejing, S. and Niamsup, P. (2017). Primary prebiotic properties of Thai white pork sausage (Moo-yor) supplemented with fructooligosaccharide extracted from onion (Allium cepa) and chicory root. Journal of Agriculture. 33(2): 277-290.
[38] LeBlanc, L.G., Piard, J., Sesma, F. and Giori, G.S.D. (2005). Lactobacillus fermentum CRL 722 is able to deliver active α-galactosidase activity in the small intestine of rats. FEMS Microbiology Letters. 248: 177-182.
[39] Donkor, O.N., Henrikson, A., Vasiljevic, T. and Shah, N.P. (2007). α-galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chemistry. 104(1): 10-20.
[40] Sumarna. (2008). Change of raffinose and stachyose in soy milk fermentation by lactic acid bacteria from local fermented foods of Indonesian. Malaysian Journal of Microbiology. 4(2): 26-34.
[41] Fredslund, F., Hachem, A., Larsen, R.J., Sorensen, P.G., Coutinho, P.M., Leggio, L.L and Svensson, B. (2011). Crystal structure of α-galactosidase from Lactobacillus acidophilus NCFM: insight into tetramer formation and substrate binding. Journal of Molecular Biology. 412(3): 466-480.
[42] Schmid, K., Schupfner, M. and Schmitt, R. (1982). Plasmid-mediated uptake and metabolism of sucrose by Escherichia coli K-12. Journal of Bacteriology. 151(1): 68-76.
[2] Gibson, G.R. and Roberfroid, M.B. (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of Nutrition. 125(6): 1401-1412.
[3] Gibson, G.R., Probert, H.M., Loo, J.V., Rastall, R.A. and Roberfroid, M.B. (2004). Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutrition Research Reviews. 17(2): 259–275.
[4] Roberfroid, M. (2007). Prebiotics: the concept revisited. The Journal of Nutrition. 137: 830S – 837S.
[5] Wang, Y. (2009). Prebiotic: Present and future in food science and technology. Food Research International. 42(1): 8-12.
[6] Martínez-Villaluenga, C., Frías, J. and Vidal-Valvrde, C. (2005). Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars. Food Chemistry. 91(4): 645-649.
[7] Renuka, B., Kulkarni, S.G, Vijayanand, P. and Prapulla, S.G. (2009). Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT - Food Science and Technology. 42(5):1031–1033.
[8] Konar, N., Toker, O.S., Oba, S. and Sagdic, O. (2016). Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics. Trends in Food Science & Technology. 49: 35-44.
[9] Valencia, M.S., Salgado, S.M., Andrade, S.A.C., Padilha, V.M., Livera, A.V.S. and Stamford, T.L.M. (2016). Development of creamy milk chocolate dessert added with fructooligosaccharide and Lactobacillus paracasei subsp. paracasei LBC 81. LWT-Food Science and Technology. 69: 104-109.
[10] Morris, C. and Morris, G.A. (2012). The effect of inulin and fructooligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chemistry. 133(2): 237-248.
[11] Ishwarya, S.P. and Prabhasankar, P. (2013). Fructooligosaccharide – retention during baking and its influence on biscuit quality. Food Bioscience. 4: 68-80.
[12] Caceres, E., Garcia, M.L., Toro, J. and Selgas, M.D. (2004). The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Science. 68: 87–96.
[13] Silva, H.C., Braga, G.L., Bianchi, M.L.P. and Rossi, E.A. (1990). Effect of germination on oligosaccharide and reducing sugar contents of Brazilian soybean cultivars. Alimentos e Nutrição. 2: 13-19.
[14] Muzquiz, M., Burbano, C., Pedrosa, M.M., Folkman, W. and Gulewicz, K. (1999). Lupins as a potential source of raffinose family oligosaccharides preparative method for their isolation and purification. Industrial Crops and Products. 19: 183-188.
[15] Kadlec, P. (2001). Carbohydrates in grain legume seeds: Improving nutritional quality and agronomic characteristics. Biddles Ltd., UK.
[16] Giannoccaro, E., Wang, Y. and Chen, P. (2006). Effects of solvent, temperature, time, solvent-to-sample ratio, sample size and defatting on the extraction of soluble sugars in soybean. Journal of Food Science. 71(1): c59-c64.
[17] Xiaoli, X., Liyi, Y., Shuang, H., Wei, Li., Yi, S., Hao, M., Jusong, Z. and Xiaoxiong, Z. (2008). Determination of oligosaccharide contents in 19 cultivars of chickpea (Cicer arietinum L.) seeds by high performance liquid chromatography. Food Chemistry. 111(1): 215-219.
[18] Kumar, V.L. and Singhal, A. (2009). Germinating seeds of the mung bean, Vigna radiata (Fabaceae), as a model for the preliminary evaluation of cytotoxic effects of drugs. Biocell. 33(1): 19-24.
[19] Wongputtisin, P., Ramaraj, R., Unpaprom, Y., Kawaree, R. and Pongtrakul, N. (2015). Raffinose family oligosaccharides in seed of Glycine max cv. Chiang Mai60 and potential source of prebiotic substances. International Journal of Food Science and Technology. 50(8): 1750-1756.
[20] Hayakawa, K., Mizutani, J., Wada, K., Masai, T., Yoshihara, I. and Mitsuoka, T. (1990). Effects of soybean oligosaccharides on human faecal flora. Microbial Ecology in Health and Disease. 3: 293-303.
[21] Crittenden, R.G. and Playne, M.J. (1996). Production, properties and applications of food-grade oligosaccharides. Trends in Food Science & Technology. 7(11): 353-361.
[22] Mussatto, S.I. and Mancilha, I.M. (2007). Non-digestible oligosaccharides: a review. Carbohydrate Polymers. 68(3): 587-597.
[23] Hernandez-Hernandez, O., Côte, G.L., Kolida, S., Rastall, R.A. and Sanz, M.L. (2011). In vitro fermentation of alternansucrase raffinose-derived oligo-saccharides by human gut bacteria. Journal of Agricultural and Food Chemistry. 59(20): 10901-10906.
[24] DuBois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. (1956) Colorimetric method for determination of sugars and related substances. Analytical Chemistry. 28(3): 350-356.
[25] Miller, G.L. (1972) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry. 31(3): 426-428.
[26] Wongputtisin, P. and Khanongnuch, C. (2015). Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum. Food Science and Biotechnology. 24(5): 1767-1773.
[27] Gibson, G.R. and Wang, X. (1994). Bifidogenic properties of different types of fructo-oligosaccharides. Food Microbiology. 11(6): 491-498.
[28] Biedrzycka, E. and Bielecka, M. (2004). Prebiotic effectiveness of fructans of different degree of polymerization. Trends in Food Science and Technology. 15(3): 170-175.
[29] Anisha, G.S. and Prema, P. (2008). Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude α-galactosidase from Streptomyces griseoloalbus. Food Chemistry. 106(3): 1175-1179.
[30] Tajoddin, M., Shinde, M. and Junna, L. (2010). Raffinose, stachyose and sucrose contents of mung bean cultivars differing in seed coat color from Hyderabad-Karnataka region of India: effect of soaking and germination. The Bioscan. 5(3): 343-346.
[31] Åman, P. (1979). Carbohydrates in raw and germinated seeds from mung bean and chick pea. Journal of the Science of Food and Agriculture. 30(9): 869-875.
[32] Kuo, T.M., VanMiddlesworth, J.F. and Wolf, W.J. (1988). Content of raffinose oligosaccharides and sucrose in various plant seeds. Journal of Agricultural and Food Chemistry. 36(1): 32-36.
[33] El-Adawy, T.A., Rahma, E.H., El-Bedawey, A.A. and El-Beltagy, A.E. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition. 58(3): 1-13.
[34] Mubarak, A.E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry. 89(4): 489-495.
[35] Ekvall, J., Stegmark, R. and Nyman, M. (2007). Optimization of extraction methods for determination of the raffinose family oligosaccharides in leguminous vine peas (Pisum sativum L.) and effects of blanching. Journal of Food Composition and Analysis. 20(1): 13-18.
[36] Trugo, L.C., Almeida, D.C.F. and Gross, R. (1988). Oligosaccharide contents in the seeds of cultivated lupins. Journal of the Science of Food and Agriculture. 45(1): 21-24.
[37] Nanti, S., Wongputtisin, P., Chomsri, N., Deejing, S. and Niamsup, P. (2017). Primary prebiotic properties of Thai white pork sausage (Moo-yor) supplemented with fructooligosaccharide extracted from onion (Allium cepa) and chicory root. Journal of Agriculture. 33(2): 277-290.
[38] LeBlanc, L.G., Piard, J., Sesma, F. and Giori, G.S.D. (2005). Lactobacillus fermentum CRL 722 is able to deliver active α-galactosidase activity in the small intestine of rats. FEMS Microbiology Letters. 248: 177-182.
[39] Donkor, O.N., Henrikson, A., Vasiljevic, T. and Shah, N.P. (2007). α-galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chemistry. 104(1): 10-20.
[40] Sumarna. (2008). Change of raffinose and stachyose in soy milk fermentation by lactic acid bacteria from local fermented foods of Indonesian. Malaysian Journal of Microbiology. 4(2): 26-34.
[41] Fredslund, F., Hachem, A., Larsen, R.J., Sorensen, P.G., Coutinho, P.M., Leggio, L.L and Svensson, B. (2011). Crystal structure of α-galactosidase from Lactobacillus acidophilus NCFM: insight into tetramer formation and substrate binding. Journal of Molecular Biology. 412(3): 466-480.
[42] Schmid, K., Schupfner, M. and Schmitt, R. (1982). Plasmid-mediated uptake and metabolism of sucrose by Escherichia coli K-12. Journal of Bacteriology. 151(1): 68-76.