Potential Chemopreventive Properties and Varietal Difference of Dietary Fiber from Sweetpotato (Ipomoea batatas L.) Root

Yoshimoto, Makoto; Yamakawa, Osamu; Tanoue, Hayao

doi:10.6090/jarq.39.37

Cited by 29 publications

(20 citation statements)

References 24 publications

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“…The 1 H NMR spectrum showed the anomeric proton as a doublet at 4.74 ppm with coupling constant J 1,2 ϭ 4.8 Hz. Furthermore, the 13 C NMR spectra revealed that the transglycosylation product was found to be consistent with a methyl ␤-L-arabinofuranoside (Ara-Me) (16). These data indicated that HypBA1 is a retaining enzyme.…”

Section: Resultsmentioning

confidence: 65%

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Characterization of a Novel β-l-Arabinofuranosidase in Bifidobacterium longum

Fujita

Takashi

Obuchi

et al. 2011

Journal of Biological Chemistry

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Background: ␤-L-Arabinofuranosyl linkages are found in many plant biopolymers, but the degradation enzyme has never been found. Results: A novel ␤-L-arabinofuranosidase was found in Bifidobacterium longum. Conclusion: ␤-L-Arabinofuranosidase plays a key role in Bifidobacterium longum for ␤-L-arabinooligosaccharides usage. Significance: The members of DUF1680 family might be used for the degradation of plant biopolymers.

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Section: Resultsmentioning

confidence: 65%

“…The elution was monitored by a refractive index (RI) detector (RI-8022, TOSOH), and the fraction that contained the transglycosylation product was collected. 1 H and 13 C NMR spectra were measured with a JMM-ECA600KS spectrometer (JEOL).…”

mentioning

confidence: 99%

Characterization of a Novel β-l-Arabinofuranosidase in Bifidobacterium longum

Fujita

Takashi

Obuchi

et al. 2011

Journal of Biological Chemistry

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“…Oligosccharides and peptides are known to stimulate growth of Bifidobacterium (Kehagias et al, 1977;Cummings et al, 2001). It was reported that dietary fiber from sweet potato effectively stimulates in vitro growth of B. adolescentis and B. breve, which can be found in the human intestinal tract (Yoshimoto et al, 2005). In that report, the growth-stimulating factors in dietary fiber from sweet potato were not determined, although it was suggested that pectin and hemicellulose were involved.…”

mentioning

confidence: 98%

Effects of Sweet Potato-Shochu Distillery Wastewater on Growth of Bifidobacterium

Nakano¹,

Kikuchi²,

Yonemoto³

et al. 2010

FSTR

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The effects of sweet potato-shochu distillery by-product on growth of Bifidobacterium in milk were examined to consider its potential use as a food ingredient. Addition of sweet potato-shochu distillery wastewater to 10% skimmed milk powder medium enhanced organic acid production and the numbers of Bifidobacterium lactis BB-12, while increasing its concentration. The low molecular fraction (< 1 kDa) from sweet potato-shochu distillery wastewater had a growth-stimulating effect on Bifidobacterium. The low molecular fraction was separated by gel permeation chromatography to yield the O-1 fraction, whose main component was oligosaccharides consisting of glucose, galactose and uronic acids, and the P-1 fraction whose main component was heterogeneous peptides. A combination of the O-1 and P-1 fractions significantly stimulated growth of Bifidobacterium, although the individual fractions had no effect on Bifidobacterium growth. Of the 10 Bifidobacterium species tested, the sweet potato-shochu distillation wastewater stimulated the growth of Bifidobacterium lactis BB12, Bifidobacterium longum B66, Bifidobacterum infantis JCM 1210 and Bifidobacterum adolesentis JCM 1275. The present results indicate that sweet potato-shochu distillery wastewater can be used as an enhancer of fermentation by Bifidobacterium.Keywords: sweet potato-shochu distillery by-product, Bifidobacterium, growth-stimulating effect, oligosaccharide, peptide *To whom correspondence should be addressed. E-mail: t-nakano@dairy-milk.co.jp IntroductionShochu is a type of alcohol spirit mainly produced in the south of Japan. The volume of shochu produced from sweet potato is increasing, as are its by-products, and disposal of these by-products is a serious environmental problem. Although sweet potato-shochu distillery by-products were previously disposed of in the sea, in recent years, large amounts have been dried and used as fodder (Mahfudz et al., 1996(Mahfudz et al., , 1997Ohtsuka et al., 1998). Sweet potato-shochu distillery wastewater contains numerous components originating from its raw materials, rice malt and yeast (Wu and Bagby, 1987), and is rich in nutrients, including oligosaccharides, peptides, dietary fiber and vitamins. In addition to their high nutritional value, these components have additional physiological properties (Cummings et al., 2001;Mitterdorfer et al., 2001), because of the presence of rice malt and yeast fermentation. Many researchers have reported effects such as inhibition of hypertension (Morimura et al., 2002;Nakamura et al., 2003), anti-cancer action (Omori and Hokazono, 2003), antitumor action (Hirose et al., 2002;Matsumoto et al., 2005;Tsuchiya et al., 2006), antioxidation (Xiu et al., 2004Yoshimoto et al., 2004), and anti-allergic immunomodulating effects (Iguchi et al., 2007). Attempts have therefore been made to use sweet potato-shochu distillery wastewater as a food ingredient; however, few food applications have been successful due to its odor. In considering the application of sweet potato-shochu by-products to the ...

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“…PYF medium comprised 10 g Trypticase Peptone, 5 g yeast extract, 0.5 g L-cysteine hydrochloride, 40 mL digested horse blood, and 40 ml salt solution per 1 L. The salt solution contained 0.2 g CaCl 2 , 0.2 g MgSO 4 ·7 H20, 1.0 g KH 2 PO 4 , 1.0 gK 2 HPO 4 , 10 g NaHCO 3 , and 2.0 g NaCl in 1 L deionized water (pH7.6) (Yoshimoto et al 2005).…”

Section: Preparation Of Growth Mediummentioning

confidence: 99%

“…All the bacteria were grown in duplicate fermentations in the appropriate basal medium. Aliquots, (5 ml for fibre analysis and 2 ml for SCFA analysis) were removed for analysis at 0, 6, 24 and 48 h after incubation (Yoshimoto et al 2005;Jaskari et al 1998). …”

Section: In Vitro Fermentationmentioning

confidence: 99%

The effect of rice fibre fractions on the growth of co-cultures of probiotics

et al. 2010

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The fermentation of rice dietary fibre was measured by the cell yield, pH, optical density specific growth rate and biomass using nine co-cultures of four probiotics at 0, 6, 24 and 48 h incubation. The results from the fermentation of the soluble, insoluble and total dietary fibre (SDF, IDF, and TDF) of two rice varieties were compared. Overall there was no significant difference (p < 0.05) in the fermentation of the six different rice fibre fractions. However, co-cultures showed a preference for glucose as a fermentation substrate rather than the fibre fractions. Bifidobacteria species produced a higher cell count than the Lactobacillus species after 24 and 48 h of fermentation (p < 0.05). There was evidence of synergistic activity with increased growth observed when lactobacilli and Bifidobacterium were grown together. Growth was limited by the pH reaching 4.2-4.45. Specific growth rates of the co-cultures varied for different culture combinations. Combinations of the same species produced less biomass than combinations of mixed species. Bifidobacterium breve + Bifidobacterium longum + Lactobacillus rhamnosus was the most efficient. These findings showed that synergism between microorganisms in co-cultures affected the degree of fermentation of dietary fibre.

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Potential Chemopreventive Properties and Varietal Difference of Dietary Fiber from Sweetpotato (Ipomoea batatas L.) Root

Cited by 29 publications

References 24 publications

Characterization of a Novel β-l-Arabinofuranosidase in Bifidobacterium longum

Characterization of a Novel β-l-Arabinofuranosidase in Bifidobacterium longum

Effects of Sweet Potato-Shochu Distillery Wastewater on Growth of Bifidobacterium

The effect of rice fibre fractions on the growth of co-cultures of probiotics

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