“…27,28) Moreover, synthetic studies on unique compounds such as poly-N-acetyllactosamines and nucleotide-activated oligosaccharides have been carried out. 28,29) However, there are few reports on the effect of glycosylation on the water solubility of insoluble components, though galactosylation to the thiol group in order to improve taste have been reported. 30) Moreover, there are few reports on galactosylation to the rhamnose residue by using -galactosidase.…”