Mi Young Yoon

Reduction of soybean oligosaccharides and properties of α-d-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55

This study was undertaken to investigate the potential for reducing non-digestive oligosaccharides (NDO) in soy foods, as well as the influence of exogenous conditions on intracellular alpha-galactosidase (alpha-Gal) producing lactic acid bacteria. Two strains, Lactobacillus curvatus R08 and Leuconostoc mesenteroides [corrected]JK55, showed the highest levels of raffinose degrading activity at over 40 U mL(-1), and presented maximum activities during the stationary phase in a medium where raffinose was the only carbon source. Raffinose was the most effective inducer, followed by melibiose, and galactose; the enzymes were partially inhibited by fructose and sucrose. On the other hand, limited activity was observed in glucose. The strains displayed optimum activity levels at neutral pH and a 35-37 degrees C temperature range. The alpha-Gal activities of L. curvatus R08 and Leu. mesenteroides [corrected] JK55 were maintained at pH 6.5-10.0. The activity of the alpha-Gal enzyme was stable in a relatively broad range of temperatures from 0 to 40 degrees C for 3h. In soymilk, Leu. mesenteroides [corrected] JK55 and L. curvatus R08 completely hydrolyzed the NDO after 18-24h of fermentation. The abilities of L. curvatus R08 and Leu. mesenteroides [corrected] JK55 to degrade raffinose sugars and, particularly, to produce organic acids from sugar, could contribute to reductions in the anti-nutritional properties of soy, and to the accumulation of compounds with beneficial properties during food processing. Furthermore, this study provides the optimum conditions to induce alpha-Gal from these strains.