Inhibitory Effect of Phosphorylated Oligosaccharides Prepared from Potato Starch on the Formation of Calcium Phosphate

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概要

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• The inhibitory effect of phosphorylated oligosaccharides, which were prepared from potato starch, on the formation of calcium phosphate in vitro were investigated. Phosphorylated oligosaccharides from potato were fractionated by ion-exchange chromatography into two fractions, PO-1 and PO-2. Fraction PO-1 was composed of maltotriose, maltotetraose, and maltopentaose to which one phosphate group was attached. Fraction PO-2 was predominantly composed of maltopentaose and maltohexaose to which at least two phosphate groups were attached. The average degree of polymerization of dephosphorylated PO-1 and PO-2 was evaluated to be 4.02 and 5.82, respectively. Fraction PO-2 was the main component having an inhibitory effect on calcium phosphate formation. In addition, among the phosphorylated monosaccharides, glucose-1,6-diphosphate and fructose-1,6-diphosphate were more effective inhibitors of the formation of calcium phosphate than glucose-6-phosphate and fructose-6-phosphate. These results suggest that the strength of the inhibitory effect might depend on the number of phosphate groups attached to each sugar molecule.

• 社団法人日本農芸化学会の論文
• 1995-08-23

著者

• Yoshikawa K

  Laboratory Of Food Microbiological Engineering Faculty Of Agriculture Kinki University

• Yoshikawa Kentaro

  Laboratory Of Food Microbiological Engineering Faculty Of Agriculture Kinki University

• Ichikawa Tomio

  National Institute Of Health And Nutrition

• Ichikawa Tomio

  Department Of Food Science And Nutrition School Of Human Life And Environmental Sciences Mukogawa Wo

• Yamamoto K

  Laboratory Of Insect Genetic Resources Faculty Of Agriculture Kyushu University

• KAMASAKA Hiroshi

  Biochemical Research Laboratory, Ezaki Glico Co., Ltd.

• Yoshikawa K

  Department Of Bioscience Faculty Of Bioresources Mie University

• Yamamoto K

  Kyushu Univ. Fukuoka

• Okada Shigetaka

  Biochemical Research Laboratory, Ezaki Glico Co., Ltd.

• KUSAKA Kaname

  Biochemical Research Laboratory, Ezaki Glico Co., Ltd.

• UCHIDA Mikako

  Department of Food Science and Nutrition, School of Human Life and Environmental Sciences, Mukogawa

• Yamamoto Kazuya

  Biochemical Research Laboratory Ezaki Glico Co. Ltd.

• Kamasaka Hiroshi

  Biochemical Research Laboratory Ezaki Glico Co. Ltd.

• Yoshikawa Kenji

  Biochemical Research Laboratory, Ezaki Glico Co., Ltd.

• Uchida M

  Department Of Food Science And Nutrition School Of Human Life And Environmental Sciences Mukogawa Wo

• Kusaka Kaname

  Biochemical Research Laboratory Ezaki Glico Co. Ltd.

• Ichikawa Toshihide

  Department Of Food Science And Nutrition School Of Human Life And Environmental Sciences Mukogawa Wo

• Ichikawa Tomio

  Division Of Applied Food Research The National Institute Of Health &amp Nutrition

• Kamasaka H

  Biochemical Research Laboratory Ezaki Glico Co. Ltd.

• Okada S

  Biochemical Research Laboratory Ezaki Glico Co. Ltd.

• Okada Shigetaka

  Biochemical Research Laboratory Ezaki Glico Co. Ltd.

• Yoshida Kouji

  Department Of Apple Research National Institute Of Fruit Tree Science

• ICHIKAWA Tomio

  Department of Applied Food Research, National Institute of Health and Nutrition

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