Application of two-dimensional mapping for an analysis of galactosyllactoses in yogurt

Tadao Saito; Tomoya Tsuji; Haruki Kitazawa; Yasushi Kawai; Takatoshi Itoh

doi:10.1271/bbb.62.1445

Application of two-dimensional mapping for an analysis of galactosyllactoses in yogurt

Tadao Saito, Tomoya Tsuji, Haruki Kitazawa, Yasushi Kawai, Takatoshi Itoh

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

A two-dimensional mapping analysis was performed by HPLC for 4 kinds of standard galactosyllactoses (GLs, trisaccharide) which were assumed to be produced from lactose (galactopyranosylβ1→4 glucopyranose) in yogurt during the fermentation of lactic acid bacteria. After the pyridylamination of GLs, they were analyzed by HPLC in the reverse-phase (RP) and anion-exchange (AE) modes. The retention times of each peak obtained were converted to glucose units (GU) in RP mode for the pyridylaminated isomaltooligosaccharides (G1-3) and to relative retention time (RRT) in AE mode against pyridylaminated-isomaltotriose, and then the address data [GU, RRT] were plotted on a graph. This two-dimensional mapping method was found useful for a rapid qualitative evaluation of the chemical structure of trisaccharides formed in yogurt.

Original language	English
Pages (from-to)	1445-1447
Number of pages	3
Journal	Bioscience, Biotechnology and Biochemistry
Volume	62
Issue number	7
DOIs	https://doi.org/10.1271/bbb.62.1445
Publication status	Published - 1998 Jan 1

Keywords

Galactosyllactose
HPLC
Pyridylamination
Two-dimensional mapping

ASJC Scopus subject areas

Analytical Chemistry
Biotechnology
Biochemistry
Applied Microbiology and Biotechnology
Molecular Biology
Organic Chemistry

Access to Document

10.1271/bbb.62.1445

Cite this

@article{173b6d91b231480e8ea035b340f247a3,

title = "Application of two-dimensional mapping for an analysis of galactosyllactoses in yogurt",

abstract = "A two-dimensional mapping analysis was performed by HPLC for 4 kinds of standard galactosyllactoses (GLs, trisaccharide) which were assumed to be produced from lactose (galactopyranosylβ1→4 glucopyranose) in yogurt during the fermentation of lactic acid bacteria. After the pyridylamination of GLs, they were analyzed by HPLC in the reverse-phase (RP) and anion-exchange (AE) modes. The retention times of each peak obtained were converted to glucose units (GU) in RP mode for the pyridylaminated isomaltooligosaccharides (G1-3) and to relative retention time (RRT) in AE mode against pyridylaminated-isomaltotriose, and then the address data [GU, RRT] were plotted on a graph. This two-dimensional mapping method was found useful for a rapid qualitative evaluation of the chemical structure of trisaccharides formed in yogurt.",

keywords = "Galactosyllactose, HPLC, Pyridylamination, Two-dimensional mapping",

author = "Tadao Saito and Tomoya Tsuji and Haruki Kitazawa and Yasushi Kawai and Takatoshi Itoh",

year = "1998",

month = jan,

day = "1",

doi = "10.1271/bbb.62.1445",

language = "English",

volume = "62",

pages = "1445--1447",

journal = "Bioscience, Biotechnology and Biochemistry",

issn = "0916-8451",

publisher = "Japan Society for Bioscience Biotechnology and Agrochemistry",

number = "7",

}

TY - JOUR

T1 - Application of two-dimensional mapping for an analysis of galactosyllactoses in yogurt

AU - Saito, Tadao

AU - Tsuji, Tomoya

AU - Kitazawa, Haruki

AU - Kawai, Yasushi

AU - Itoh, Takatoshi

PY - 1998/1/1

Y1 - 1998/1/1

N2 - A two-dimensional mapping analysis was performed by HPLC for 4 kinds of standard galactosyllactoses (GLs, trisaccharide) which were assumed to be produced from lactose (galactopyranosylβ1→4 glucopyranose) in yogurt during the fermentation of lactic acid bacteria. After the pyridylamination of GLs, they were analyzed by HPLC in the reverse-phase (RP) and anion-exchange (AE) modes. The retention times of each peak obtained were converted to glucose units (GU) in RP mode for the pyridylaminated isomaltooligosaccharides (G1-3) and to relative retention time (RRT) in AE mode against pyridylaminated-isomaltotriose, and then the address data [GU, RRT] were plotted on a graph. This two-dimensional mapping method was found useful for a rapid qualitative evaluation of the chemical structure of trisaccharides formed in yogurt.

AB - A two-dimensional mapping analysis was performed by HPLC for 4 kinds of standard galactosyllactoses (GLs, trisaccharide) which were assumed to be produced from lactose (galactopyranosylβ1→4 glucopyranose) in yogurt during the fermentation of lactic acid bacteria. After the pyridylamination of GLs, they were analyzed by HPLC in the reverse-phase (RP) and anion-exchange (AE) modes. The retention times of each peak obtained were converted to glucose units (GU) in RP mode for the pyridylaminated isomaltooligosaccharides (G1-3) and to relative retention time (RRT) in AE mode against pyridylaminated-isomaltotriose, and then the address data [GU, RRT] were plotted on a graph. This two-dimensional mapping method was found useful for a rapid qualitative evaluation of the chemical structure of trisaccharides formed in yogurt.

KW - Galactosyllactose

KW - HPLC

KW - Pyridylamination

KW - Two-dimensional mapping

UR - http://www.scopus.com/inward/record.url?scp=0032112757&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0032112757&partnerID=8YFLogxK

U2 - 10.1271/bbb.62.1445

DO - 10.1271/bbb.62.1445

M3 - Article

C2 - 9720230

AN - SCOPUS:0032112757

SN - 0916-8451

VL - 62

SP - 1445

EP - 1447

JO - Bioscience, Biotechnology and Biochemistry

JF - Bioscience, Biotechnology and Biochemistry

IS - 7

ER -

Application of two-dimensional mapping for an analysis of galactosyllactoses in yogurt

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this