Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김유리 | * |
dc.date.accessioned | 2018-01-11T16:30:22Z | - |
dc.date.available | 2018-01-11T16:30:22Z | - |
dc.date.issued | 2017 | * |
dc.identifier.issn | 1756-4646 | * |
dc.identifier.other | OAK-21708 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/239655 | - |
dc.description.abstract | Leucrose is a sucrose isomer which has an alpha-1,5-linkage, and slowly hydrolyzed to glucose and fructose by small intestinal alpha-glucosidases. Leucrose can be produced by an isomerization reaction of dextransucrase on a sucrose substrate. In this study, the recombinant dextransucrase from Streptococcus mutans (SmDS) was applied to optimize the reaction conditions for leucrose production. With a substrate mixture of 0.5 M sucrose + 1.0 M fructose, the greatest yield (ca. 24.5%) of leucrose was obtained by SIDS treatment at 30 degrees C for 120 h. When preadipocyte 3T3-L1 cells were treated with leucrose, this disaccharide inhibited intracellular lipid accumulation in a dose-dependent manner and significantly suppressed mRNA levels of major adipogenic genes, including CCAT/enhancer-binding protein alpha (C/EBP alpha), peroxisome proliferator-activated receptor-gamma (PPAR gamma), fatty acid synthase (FAS), and sterol regulatory element-binding protein-1C (SREBP-1C). Phosphorylation of P13 kinase/Akt/mTOR was also reduced with leucrose treatment. These results suggest that leucrose has a potential in regulating adipogenesis. | * |
dc.language | English | * |
dc.publisher | ELSEVIER SCIENCE BV | * |
dc.subject | Leucrose | * |
dc.subject | Sucrose | * |
dc.subject | Dextransucrase | * |
dc.subject | Streptococcus mutans | * |
dc.subject | Adipogenesis | * |
dc.title | Optimization of leucrose production by dextransucrase from Streptococcus mutans and its application as an adipogenesis regulator | * |
dc.type | Article | * |
dc.relation.volume | 39 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 238 | * |
dc.relation.lastpage | 244 | * |
dc.relation.journaltitle | JOURNAL OF FUNCTIONAL FOODS | * |
dc.identifier.doi | 10.1016/j.jff.2017.10.019 | * |
dc.identifier.wosid | WOS:000418206000029 | * |
dc.identifier.scopusid | 2-s2.0-85032203738 | * |
dc.author.google | Lee, Daeyeon | * |
dc.author.google | Lee, Jihye | * |
dc.author.google | Hong, Moon-Gi | * |
dc.author.google | Lee, Byung-Hoo | * |
dc.author.google | Kim, Young-Min | * |
dc.author.google | Chang, Pahn-Shick | * |
dc.author.google | Kim, Yuri | * |
dc.author.google | Yoo, Sang-Ho | * |
dc.contributor.scopusid | 김유리(37066214900;55581176400) | * |
dc.date.modifydate | 20240130115050 | * |