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Received January 24, 2014
Accepted March 3, 2014
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젖당(Lactose)으로부터 락툴로오스(Lactulose) 생산을 위한 연구 동향
Research Trend of Lactulose Production from Lactose
고려대학교 화공생명공학과, 136-713 서울시 성북구 안암로 145 1전라북도 생물산업진흥원 연구개발팀, 561-360 전주시 덕진구 혁신로 399 2광운대학교 화학공학과, 139-701 서울시 노원구 광운로 20
Department of Chemical and Biological Engineering, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 136-701, Korea 1Production Support Team, Jeonbuk Institute for Bioindustry, 399 Hyuksin-ro, Deokjin-gu, Jeonju-si, Jeonbuk 561-360, Korea 2Department of Chemical Engineering, Kwangwoon University, 20 Gwangun-ro, Nowon-gu, Seoul 139-701, Korea
kimsw@korea.ac.kr
Korean Chemical Engineering Research, August 2014, 52(4), 407-412(6), 10.9713/kcer.2014.52.4.407 Epub 30 July 2014
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Abstract
락툴로오스는 식품과 제약분야에서 기능성 성분으로 알려져 있으며, 산업적으로 많이 활용되고 있어 주목을 받고 있다. 식품분야에서는 정장작용을 위한 비피더스 인자, 제약분야에서는 주로 변비, 간성뇌증, 간질환의 합병증 그리고 혈액 내 포도당(glucose)과 인슐린 수치의 유지 등을 위하여 이용되고 있다. 락툴로오스 합성은 크게 화학적, 생물학적 방법으로 분류할 수 있으며, 화학적 방법에서는 젖당(lactose)의 알칼리 이성질체화법에 의하여 합성되지만, 생성물의 분해 및 다양한 부반응에 의한 정제의 난점과 폐기물 관리 등의 문제점들을 가지고 있다. 이러한 문제점들을 해결하고자, 효소를 이용한 합성 방법이 최근 연구되고 있다. 베타-갈락토시다아제(β-galactosidase)는 젖당의 가수분해물 생산이 가능하기에 유제품 산업에서 매우 중요한 효소이며, 과당(fructose)으로 갈락토실(galactosyl) 잔기의 전달반응에 의하여 젖당으로부터 락툴로오스를 합성할 수 있다. 그러나 정제된 젖당은 매우 고가의 물질로써 락툴로오스를 합성하기에는 경제적으로 적합하지 않다. 본 총설에서는 락툴로오스를 합성하기 위한 화학적, 생물학적 공정에 대한 연구 동향을 간략하게 소개하고, 저가의 기질을 활용한 경제적인 락툴로오스 생산에 대한 연구 및 전망을 제시하고자 한다.
Lactulose is well known for functional component in the food and pharmaceutical field and utilized in a wide variety of foods as a bifidus factor or functional ingredient for intestinal regulation. Lactulose synthesis can be classified into chemical and biological methods. In chemical methods, lactulose is synthesized by alkaline isomerization, but it has many disadvantages such as including product purification, lactulose degradation, side reactions and_x000D_
waste management. Therefore, the enzymatic synthesis methods were recently studied to solve these problems. β-galactosidase is a important enzyme in the dairy industry, because of the production of lactose-hydrolyzed products. Also, β-galactosidases can be utilized to synthesize lactulose from lactose by a trans-galactosylation reaction, using fructose as a galactosyl acceptor. However, the synthesis of lactulose from lactose is economically not suitable due to high levels of lactose price. This review summarizes the current state of lactulose production by chemical and biological processes.
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Chou CC, Hou W, Int. J. Food Microbiol., 56, 113 (2000)
Lankaputhra WEV, Shah HP, Cultured Dairy Product Journal, 30, 2 (1995)
Lian WC, Hsiao HC, Chou CC, Int. J. Food Microbiol., 86, 293 (2002)
Bouhnik Y, Flourie B, Agay-Abensour D, Pochart L, Gramet P, Carrobi R, J. Dairy Sci., 52, 300 (1990)
Delzenne NM, P. Nutr. Soc., 62, 177 (2003)
Gibson GR, Beatty ER, Wang X, Cummings JH, Gastroenterology, 108, 975 (1995)
Mizota T, Tamura Y, Tomita M, Okonogi S, Inter. Dairy Federation, 212, 69 (1987)
Kaplan H, Hutkins RW, Appl. Environ. Microb., 66, 2682 (2000)
Marteau P, Boutron-Ruault MC, Brit. J. Nutr, 87, 153 (2002)
Roberfroid MB, Brit. J. Nutr, 87, 139 (2002)
Saarela M, Hallamaa K, Mattila-Sandholm T, Matto J, Int. Dairy J., 13, 291 (2003)
Ziemer CJ, Gibson GR, Int. Dairy J., 8, 473 (1998)
Tamura Y, Mizota T, Shimamura S, Tomita M, Inter. Dairy Federation, 289, 43 (1993)
Alander M, Matto J, Kneifel W, Johansson M, Ogler B, Crittenden R, Int. Dairy J., 11, 817 (2001)
Ballongue J, Schumann C, Quignon P, Scand. J. Gastroentero., 32, 41 (1997)
Crittenden RG, Playne MJ, Trends food Sci. Tech., 7, 353 (1996)
Strohmaier W, Inter. Dairy Federation, 9804, 262 (1998)
Tabatabaie F, Mortazavi A, World. Appl. Sci. J., 3, 88 (2008)
Kosaric N, Asher Y, Conserv. and Recy, 5, 23 (1982)
Playne MJ, Crittenden RG, 3rd Eds, 13, 155 (2009)
Montgomery EM, Hudson CS, J. Am. Chem. Soc., 52, 101 (1930)
De Garr WT, Pluim H, “Method of Preparing Lactulose,” European patent, 0, 339, 749 (1991)
Deya E, Takahashi K, “Production Process of High Purity Lactulose Syrup,” US Patent, 5, 034, 064 (1991)
Dendene K, Guihard L, Nicolas S, Bariou B, J. Chem. Technol. Biotechnol., 61(1), 37 (1994)
Zokaee F, Kaghzchi T, Zare A, Soleimani M, Process Biochem., 37, 629 (2002)
Carobbi R, Miletti S, Franci B, “Process for Preparing Lactulose from Lactose, in the form of a Syrup or a Crystalline Product,” U.S. Patent, 4536221 (1985)
Parrish FW, “Isomerization of Glucose, Maltose, and Lactose with Amino Compounds,” US Patent, 3, 514, 327 (1970)
Siegfried M, Ernst N, Austria Patent, 288, 595 (1969)
Carobbi R, Innocenti F, “Process for Preparing Lactulose from Lactose by Epimerization with Sodium Aluminate,” US Patent, 4, 957, 564 (1990)
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Krumbbloz RE, Dorsheid MG, “Method of Manufacturing Lactulose,” European patent, 0, 375, 040 (1991)
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Panesar PS, Panesar R, Singh RS, Kennedy JF, Kumar H, J. Chem. Technol. Biotechnol., 81(4), 530 (2006)
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Hichs K, Raupp D, Smith W, J. Agr. Food Chem., 32, 288 (1984)
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Song YS, Suh YJ, Park C, Kim SW, Korean J. Chem. Eng., 30(1), 160 (2013)
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Song YS, Shin HY, Lee JY, Park C, Kim SW, Food Chem., 133, 611 (2012)
Foster KJ, Lin S, Turck CJ, Crit. Care. Nurs. Clin., 22, 341 (2010)
Paik YH, Lee KS, Han KH, Yonsei Med. J., 46, 399 (2005)
Sharma BC, Sharma P, Agrawal A, Sarin SK, Gastroenterol, 137, 885 (2009)
