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한국식품영양학회지 = The Korean journal of food and nutrition, v.30 no.2, 2017년, pp.191 - 202
윤진아 (케이씨대학교 식품과학부) , 신경옥 (삼육대학교 식품영양학과)
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This study was conducted to investigate the characteristics of major prebiotics and the related studies, and to provide basic data for future research. Prebiotics are defined as 'nondigestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of...
| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 갈락토-올리고당은 당 분자가 어떤 결합을 하였는가? | 갈락토-올리고당은 당 분자가 β-glycosidic 결합을 한 중합체를 의미한다. 말단에는 포도당이 결합되어 있다(BrunoBarcena & Azcarate-Peril 2015). | |
| 갈락토-올리고당의 말단에는 무엇이 결합되어 있는가? | 갈락토-올리고당은 당 분자가 β-glycosidic 결합을 한 중합체를 의미한다. 말단에는 포도당이 결합되어 있다(BrunoBarcena & Azcarate-Peril 2015). GOS는 모유의 올리고당과 유사하며, 장내 미생물에 미치는 영향도 흡사하다(Boehm & Stahl 2003). | |
| 프리바이오틱스는 무엇인가? | 이러한 추세에 따라 부각되기 시작한 것 중 하나가 프리바이오틱스이다. Gibson & Roberfroid (1995)는 연구에서 프리바이오틱스를 “대장에서 하나 또는 제한된 몇몇 세균의 성장과 활동을 선택적으로 자극하여 건강을 개선함으로써 숙주에게 유익을 주는 비소화성 식품 성분”이라고 최초로 정의하였으며, 시대의 흐름에 따라 몇차례 재정의되기는 하였으나(Reid 등 2003; Gibson 등 2004; Pineiro 등 2008; Gibson 등 2010), 큰 틀은 유지되고 있다(Hukins 등 2016). 잘 알려진 프리바이오틱스로는 이눌린(inulin), 올리고프락토오스(oligofructose), 갈락토-올리고당(galacto-oligosaccharide), 갈락토프락토오스(galactofructose) 등이 있으며, 이들은 고유의 물리화학적 특성과 더불어 유산균의 기질로 작용하여 유산균의 활동을 도움으로써 건강에 도움을 준다. |
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