Synthesis and biological characterization of low-calorie Schisandra chinensis syrup

So-Hyung Kwak; Hayeong Kim; Seonmin Lee; Juho Lim; Kunal Pal; Byoungsang Chung; Dong-Hyun Kang; Doman Kim

doi:10.1007/s10068-022-01061-8

Synthesis and biological characterization of low-calorie Schisandra chinensis syrup

Food Sci Biotechnol. 2022 Mar 21;31(7):857-865. doi: 10.1007/s10068-022-01061-8. eCollection 2022 Jul.

Authors

So-Hyung Kwak¹, Hayeong Kim², Seonmin Lee¹, Juho Lim¹, Kunal Pal³, Byoungsang Chung⁴, Dong-Hyun Kang⁵, Doman Kim^{1

2}

Affiliations

¹ Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea.
² The Institute of Food Industrialization, Institutes of Green Bio Science &Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea.
³ Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, 769008 India.
⁴ Ottogi Sesame Mills Co., Ltd, Eumseong-gun, Chungcheongbuk-do 27623 Republic of Korea.
⁵ Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Gwanak-gu, Seoul, 08826 Republic of Korea.

Abstract

Schisandra chinensis (Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with Omija fruit extract using two glucansucrases of Leuconostoc mesenteroides B-512F/KM and L. mesenteroides B-1355CF10/KM. The degree of polymerization of Omija oligosaccharide syrup was ranged from 2 - 13 by MALDI-TOF-MS analysis. Compared to the Omija syrup, the Omija oligosaccharide syrup reduced 61% calories based on the enzymatic gravimetric method. It also reduced up to 96% insoluble glucan formation from sucrose by mutansucrase of Streptococcus mutans at 500 mg/mL. Additionally, it has 1.78-fold higher oxygen radical absorbance capacity value compared to Omija syrup. Using electronic tongue sensor system, Omija oligosaccharide syrup showed decreased sourness, astringency, and saltiness compared to Omija syrup. Thus, Omija oligosaccharides can be used as functional sweetener in nutraceutical industries.

Supplementary information: The online version contains supplementary material available at 10.1007/s10068-022-01061-8.

Keywords: Glucansucrase; Leuconostoc mesenteroides; Oligosaccharides; Omija; Schisandra chinensis.