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Currently, there is increasing interests about health drinks such as fruit juices and plant extracts prepared with heat under pressure. However, fruit juices and plant extracts contain high quantity of sucrose. After drinking, the sucrose remains in mouth may cause tooth decay and obesity by high-calories. To make low-calorie and sweet juices and extracts,, we developed method to make new functional fruit juices and plant extracts having sucrose concentration and high content of oligosaccharides by using dextransucrase prepared from Leuconostoc mesenteroides.
In case of orange juice, 8.9 U/ 100 ml of dextransucrase was added and reacted at 16°C for 20 hr. The sucrose content was reduced from 39.6% to 6.02% and oligosaccharide content increased up to 41.6% in juice. In case of arrowroot extract, 16.8 U/ 100 ml of dextransucrase was added and incubated at 16°C for 4 hr.
The sucrose content was changed from 56.63% to 5.77% and oligosaccharide content became 65.87% in extract. The enzyme reacted orange juice and arrowroot extract showed 91.15% and 89.60% inhibition effect compared to control (the original orange juice and arrowroot extract), respectively, for the insoluble glucan formation by mutansucrase produced from cariogenic Streptococcus mutans. From this result, the newly synthesized functional fruit juices and plant extracts containing low sucrose concentration and high content of oligosaccharides may contribute in positive for dental health. Studies about the prebiotic effects of those new fruit juices and plant extracts are in progress and will be discussed during symposium.