Desirability function for optimization of the synthesis of high-panose isomaltooligosaccharides from maltose catalyzed by a novel commercial enzyme preparation from Aspergillus niger

Slow digestion properties of long-sized isomaltooligosaccharides synthesized by a transglucosidase from Thermoanaerobacter thermocopriae

Isomaltooligosaccharides (IMOs) are widely used as prebiotic ingredients that promote colon health; however, recent studies revealed that these are slowly hydrolyzed to glucose within the small intestine. Here, novel α-glucans with a higher number of α-1,6 linkages were synthesized from maltodextrins using the Thermoanaerobacter thermocopriae-derived transglucosidase (TtTG) to decrease susceptibility to hydrolysis and improve slow digestion properties. The synthesized long-sized IMOs (l-IMOs; 70.1% of α-1,6 linkages), comprising 10-12 glucosyl units, exhibited slow hydrolysis to glucose when compared to commercial IMOs under treatment with mammalian α-glucosidase level. In male mice, the ingestion of l-IMOs significantly decreased the post-prandial glycemic response compared to other samples (p < 0.05). Therefore, enzymatically synthesized l-IMOs can be applied as functional ingredients for the modulation of blood glucose homeostasis in obesity, Type 2 diabetes, and other chronic diseases.

Synthesis of Isomaltooligosaccharides (IMOs) from Sweet Potato Starch by Simultaneous Saccharification and Transglycosylation Using Saccharomyces cerevisiae Var. diastaticus BE 134 to Improve Purity of IMOs

This study developed a simple two-step procedure to produce isomaltooligosaccharides (IMOs) from low-cost sweet potato starch (SPS). Effect of various reaction parameters on the steps of the synthesis process of IMOs was systematically investigated. The results show that Spezyme Xtra enzyme was the most suitable for the liquefaction step. The oligosaccharide components’ contents, including G1–G10 and G2–G6, reached 73.95 ± 0.02% and 49.24 ± 3.19%, respectively, after liquefaction. The simultaneous saccharification and transglycosylation (SST) reaction of SPS followed the liquefaction after the α-amylase activity was deactivated. This reaction was simultaneously treated by β-amylase, pullulanase, and α-transglucosidase. The effect of various reaction parameters, consisting of solution pH, reaction temperature, enzyme dosage, and reaction time, on the SST reaction to synthesize IMOs from SPS was fully studied. The results showed that the highest concentration of IMOs (IG234) reached 68.85 ± 1.82 g/L at the optimal condition. The purification of pristine IMO was performed by adding Saccharomyces cerevisiae var. diastaticus BE 134 yeast cells at the final step of the procedure. In particular, the SST reaction for the synthesis of IMOs from SPS shortened SST reaction time by three times compared with other three-step synthesis procedures of IMOs. These findings show that the SPS-derived IMOs can be applied as a novel and inexpensive prebiotic healthcare product for human gastrointestinal health, dieters, and diabetics.