Development and evaluation of a low-erosive apple juice drink with Phosphoryl-Oligosaccharides of Calcium

Mita, Hitomi; Kitasako, Yuichi; Takagaki, Tomohiro; Sadr, Alireza; Tagami, Junji

doi:10.4012/dmj.2012-256

Cited by 10 publications

(13 citation statements)

References 36 publications

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“…FVM 3D microscopy is a powerful non-contact optical instrument that can be used to evaluate surface morphological changes without damaging the surface of samples 17,22) . Recent laboratory studies suggest that there is a strong correlation between contact stylus surface profilometery (SSP) and FVM for surface roughness measurement 22,23) . FVM could obtain 3D images and surface loss in the same test areas over different exposure times due to its non-damaging measurement technique.…”

Section: Discussionmentioning

confidence: 99%

A comparative study of the susceptibility of cut and uncut enamel to erosive demineralization

Lin

Kitasako

Nakashima

et al. 2017

Dental Materials Journal

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This study aimed to evaluate the susceptibility of cut and uncut enamel surfaces to an erosive challenge and to examine the resultant characteristics/morphological changes. Ten extracted human incisors were used for preparation of enamel samples, and samples were immersed in citric acid. After 3 (total 3 min) and 6 cycles (total 6 min) of erosive challenges, surface loss (SL) and morphological changes were measured using scanning microscopy and FIB-TEM. Ca release (CA) and surface hardness (SH) were measured using a calcium-sensitive electrode and hardness tester respectively. Mean values of all measurements were statistically analyzed by using a t-test. Uncut enamel samples had significantly lower SL and greater SH than cut enamel (p<0.01). Cut enamel samples after 3 cycles showed higher CA compared with those from uncut enamel samples (p<0.05). Cut enamel was shown to be more susceptible to acidic dissolution and deeper acid penetration than uncut enamel after erosive demineralization.

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Section: Discussionmentioning

confidence: 99%

A comparative study of the susceptibility of cut and uncut enamel to erosive demineralization

Lin

Kitasako

Nakashima

et al. 2017

Dental Materials Journal

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“…KH 2 PO 4 solution can even be used for intentional depolymerization of the beads and release of the immobilized cells when measuring the viable count (Zerajic et al 1990). The apple not only contains phosphates naturally (USDA 2003;Mita et al 2013), but these compounds could also be added during production of apple juice to protect its color from enzymatic browning (Molins 1990). Ca-alginate beads are commonly used as a support for cell immobilization because of their advantages, such as good biocompatibility, low cost, availability and easy preparation.…”

Section: Fermentation With Immobilized Cells Of L Plantarum Pcs 26mentioning

confidence: 99%

Apple juice as a medium for fermentation by the probiotic Lactobacillus plantarum PCS 26 strain

et al. 2015

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Studies on the development of non-dairy probiotic foods and beverages are continuously emerging. Fruit and vegetable juices have proved to be promising carriers or growth media for probiotics. In this study, apple juice was explored as a growth medium for cultivation of the probiotic Lactobacillus plantarum PCS 26 strain. Fermentation was performed with free and Ca-alginate-embedded bacteria at different initial pH values, as well as with whey supplementation as a growth enhancer. During the fermentation, growth kinetics, pH, sugars consumption and lactic acid production were measured, along with culture survival during storage. The best results were achieved by fermentation at an initial pH of 4.2, reaching maximal cell density of 2.5 x 10 9 CFU/mL and a final pH of 4.7 after 24 h. Malolactic conversion was commenced by the strain as energy yielding mechanism, thereby lowering the consumption of sugars below the limit of determination by the analytical method used. Apple juice supplementation with 5 %v/v whey accelerated fermentation kinetics and resulted in a higher viable bacterial count. In contrast, entrapment of cells into Ca-alginate caused significantly slower growth, yielding a lower bacterial count at the end of fermentation (3.2 x 10 6 CFU/mL). However, stability during storage of the fermented product at 4-7°C improved, and the survival of immobilized bacteria, estimated by Weibullian model, increased to 32.1±5.2 days compared to 22.0±0.68 days in the free-cell fermentation. In conclusion, apple juice was found to be an appropriate medium for fermentation by probiotic Lactobacillus plantarum PCS 26, resulting in a functional drink with potentially good sensory acceptance and shelf life.

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“…Phosphoryl oligosaccharides (POs) are a new type of functional oligosaccharide, first discovered by Kamasaka in potato starch hydrolysate. In addition to the benefits of other oligosaccharides, POs promote the absorption of calcium by forming soluble calcium complexes under alkaline conditions, thus increasing bioavailability . Compared to the most commonly used phosphopeptides, POs also have the advantage of not tasting bitter, even at high concentrations .…”

Section: Introductionmentioning

confidence: 99%

Determination of phosphoryl‐oligosaccharides obtained from Canna edulis Ker starch

Liu

et al. 2016

Starch Stärke

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Phosphoryl oligosaccharides (POs) are a new type of functional oligosaccharide that promote the absorption of calcium. Canna edulis Ker (edible canna) starch contains a small amount of phosphorus and may be a source in the production of POs. Herein, the POs fraction was separated from Canna edulis Ker starch for the first time using enzymatic reactions that produce isomalto-oligosaccharides (IMOs). Fourier transform infrared (FT-IR) spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and high-performance anion exchange chromatography (HPAEC) were used to determine the presence and composition of the isolated POs. The POs that were obtained from Canna edulis Ker starch were mainly composed of phosphoryl maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose. These findings provide new insight into the simultaneous production of IMOs and POs from Canna edulis Ker starch by enzymatic reaction.

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Development and evaluation of a low-erosive apple juice drink with Phosphoryl-Oligosaccharides of Calcium

Cited by 10 publications

References 36 publications

A comparative study of the susceptibility of cut and uncut enamel to erosive demineralization

A comparative study of the susceptibility of cut and uncut enamel to erosive demineralization

Apple juice as a medium for fermentation by the probiotic Lactobacillus plantarum PCS 26 strain

Determination of phosphoryl‐oligosaccharides obtained from Canna edulis Ker starch

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