
Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B15
- Nam Su Oh Kyeongmu Kim Sangnam Oh Younghoon Kim
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제39권 제5호
- 등재여부 : KCI등재
- 2019.10
- 725 - 741 (17 pages)
In the current study, we first investigated a method for directly transforming lactose into galacto-oligosaccharides (GOS) for manufacturing low-lactose and GOSenriched skim milk (GSM) and then evaluated its prebiotic potential by inoculating five strains of Bifidobacterium spp. In addition, fermented GSM (FGSM) was prepared using a potentially probiotic Lactobacillus strain and its fermentation characteristics and antioxidant capacities were determined. We found that GOS in GSM were metabolized by all five Bifidobacterium strains after incubation and promoted their growth. The levels of antioxidant activities including radical scavenging activities and 3-hydroxy-3- methylglutaryl-CoA reductase inhibition rate in GSM were significantly increased by fermentation with the probiotic Lactobacillus strain. Moreover, thirty-nine featured peptides in FGSM was detected. In particular, six peptides derived from β-casein, two peptides originated from αs1-casein and κ-casein were newly identified, respectively. Our findings indicate that GSM can potentially be used as a prebiotic substrate and FGSM can potentially prevent oxidative stress during the production of synbiotic fermented milk in the food industry.
Introduction
Materials and Methods
Results
Discussion