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Niçin RT, Zehir-Şentürk D, Özkan B, Göksungur Y, Şimşek Ö. Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products. Foods 2024; 13:432. [PMID: 38338567 PMCID: PMC10855804 DOI: 10.3390/foods13030432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 01/20/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, the production of 4,6-α (4,6-α-GTase) and 4,3-α-glucanotransferase (4,3-α-GTase), expressed previously in Lactococcus lactis, was optimized and these enzymes were used to investigate glycemic index reduction and staling delay in bakery products. HP-SEC analysis showed that the relevant enzymes were able to produce oligosaccharides from potato starch or malto-oligosaccharides. Response Surface Methodology (RSM) was used to optimize enzyme synthesis and the highest enzyme activities of 15.63 ± 1.65 and 19.01 ± 1.75 U/mL were obtained at 1% glucose, pH 6, and 30 °C for 4,6-α-GTase and 4,3-α-GTase enzymes, respectively. SEM analysis showed that both enzymes reduced the size of the starch granules. These enzymes were purified by ultrafiltration and used to produce bread and bun at an enzyme activity of 4 U/g, resulting in a decrease in the specific volume of the bread. It was found that the estimated glycemic index (eGI) of bread formulated with 4,6-α-GTase decreased by 18.01%, and the eGI of bread prepared with 4,3-α-GTase decreased by 13.61%, indicating a potential delay in staling. No significant differences were observed in the sensory properties of the bakery products. This is the first study showing that 4,6-α-GTase and 4,3-α-GTase enzymes have potential in increasing health benefits and improving technological aspects regarding bakery products.
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Affiliation(s)
- Ramazan Tolga Niçin
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, Istanbul 34220, Turkey;
| | - Duygu Zehir-Şentürk
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli 20160, Turkey; (D.Z.-Ş.); (B.Ö.)
| | - Busenur Özkan
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli 20160, Turkey; (D.Z.-Ş.); (B.Ö.)
| | - Yekta Göksungur
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir 35100, Turkey;
| | - Ömer Şimşek
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, Istanbul 34220, Turkey;
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2
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Tran PL, Park EJ, Hong JS, Lee CK, Kang T, Park JT. Mechanism of action of three different glycogen branching enzymes and their effect on bread quality. Int J Biol Macromol 2024; 256:128471. [PMID: 38040154 DOI: 10.1016/j.ijbiomac.2023.128471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 11/04/2023] [Accepted: 11/26/2023] [Indexed: 12/03/2023]
Abstract
Bread staling adversely affects the quality of bread, but starch modification by enzymes can counteract this phenomenon. Glycogen branching enzymes (GBEs) used in this study were isolated from Deinococcus geothermalis (DgGBE), Escherichia coli (EcGBE), and Vibrio vulnificus (VvGBE). These enzymes were characterized and applied for starch dough modification to determine their role in improving bread quality. First, the branching patterns, activity on amylose and amylopectin, and thermostability of the GBEs were determined and compared. EcGBE and DgGBE exhibited better thermostable characteristics than VvGBE, and all GBEs exhibited preferential catalysis of amylopectin over amylose but different degrees. VvGBE and DgGBE produced a large number of short branches. Three GBEs degraded the starch granules and generated soluble polysaccharides. Moreover, the maltose was increased in the starch slurry but most significantly in the DgGBE treatment. Degradation of the starch granules by GBEs enhanced the maltose generation of internal amylases. When used in the bread-making process, DgGBE and VvGBE increased the dough and bread volume by 9 % and 17 %, respectively. The crumb firmness and retrogradation of the bread were decreased and delayed significantly more in the DgGBE bread. Consequently, this study can contribute to understanding the detailed roles of GBEs in the baking process.
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Affiliation(s)
- Phuong Lan Tran
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; Department of Food Technology, An Giang University, Long Xuyen 880000, Viet Nam; Vietnam National University, Ho Chi Minh City 700000, Viet Nam
| | - Eun-Ji Park
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jung-Sun Hong
- Korea Food Research Institute, Gyeonggi 13539, Republic of Korea
| | | | - Taiyoung Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
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3
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Guo Z, Wang L, Rao D, Liu W, Xue M, Fu Q, Lu M, Su L, Chen S, Wang B, Wu J. Conformational Switch of the 250s Loop Enables the Efficient Transglycosylation in GH Family 77. J Chem Inf Model 2023; 63:6118-6128. [PMID: 37768640 DOI: 10.1021/acs.jcim.3c00635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Amylomaltases (AMs) play important roles in glycogen and maltose metabolism. However, the molecular mechanism is elusive. Here, we investigated the conformational dynamics of the 250s loop and catalytic mechanism of Thermus aquaticus TaAM using path-metadynamics and QM/MM MD simulations. The results demonstrate that the transition of the 250s loop from an open to closed conformation promotes polysaccharide sliding, leading to the ideal positioning of the acid/base. Furthermore, the conformational dynamics can also modulate the selectivity of hydrolysis and transglycosylation. The closed conformation of the 250s loop enables the tight packing of the active site for transglycosylation, reducing the energy penalty and efficiently preventing the penetration of water into the active site. Conversely, the partially closed conformation for hydrolysis results in a loosely packed active site, destabilizing the transition state. These computational findings guide mutation experiments and enable the identification of mutants with an improved disproportionation/hydrolysis ratio. The present mechanism is in line with experimental data, highlighting the critical role of conformational dynamics in regulating the catalytic reactivity of GHs.
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Affiliation(s)
- Zhiyong Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan 430062, People's Republic of China
| | - Lei Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Deming Rao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Weiqiong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Miaomiao Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Qisheng Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Mengwei Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Lingqia Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Sheng Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Binju Wang
- State Key Laboratory of Physical Chemistry of Solid Surfaces and Fujian Provincial Key Laboratory of Theoretical and Computational Chemistry, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, People's Republic of China
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
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4
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Li X, Zhai Y, Jin Z, Bai Y. Regulation of multi-scale structures and retrogradation property of A- and B-type wheat starch granules with maltogenic α-amylase. Int J Biol Macromol 2023; 248:125846. [PMID: 37460071 DOI: 10.1016/j.ijbiomac.2023.125846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/29/2023] [Accepted: 07/13/2023] [Indexed: 07/29/2023]
Abstract
Maltogenic α-amylase (MA) is widely used to modify starch for improving properties. In this work, A- and B-type starches were separated from wheat completely and submitted to MA hydrolysis. Firstly, research in morphological features (SEM) suggested that MA treatment did not destroy the granule integrity. Next, crystalline features from XRD and SAXS assay showed that MA treatment did not change the crystal form, but deceased crystalline sheet (dc) and amorphous sheet (da) thickness in both modified starches. And amorphous sheet was more severely destroyed at higher MA dosage than crystalline sheet. Then changes in molecule structure (HPAEC) showed that MA mainly acted on sides chains with degree of polymerization 12-24 in amylopectin for both starches, resulting in a reduce in peak, trough, and final viscosity obtained from RVA assay. At last, RVA and DSC assay showed that the short-term and long-term retrogradation were retarded in both modified starches. This range of techniques covered changes in multi-scale structures and retrogradation property resulted from MA treatment on both starches, which provided references for studying the changes in structures and properties of MA modified starch granules and provided an important method for retarding retrogradation of starchy foods without gelatinization processing.
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Affiliation(s)
- Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yitan Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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5
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Wang Y, Bai Y, Dong J, Liu J, Jin Z. Deciphering the structural and functional characteristics of an innovative small cluster branched α-glucan produced by sequential enzymatic synthesis. Carbohydr Polym 2023; 310:120696. [PMID: 36925237 DOI: 10.1016/j.carbpol.2023.120696] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/24/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023]
Abstract
Highly branched α-glucan (HBAG) proved to be a promising material as an osmotic agent in peritoneal dialysis solutions. However, high resistance of HBAG to amylolytic enzymes might be a potential drawback for peritoneal dialysis due to its high degree of branching (20-30 %). To address this issue, we designed a small-clustered α-glucan (SCAG) with a relatively low molecular weight (Mw) and limited branching. Structural characteristics revealed that SCAG was successfully synthesized by modifying waxy rice starch (WRS) using sequential maltogenic α-amylase (MA) and starch branching enzyme (BE). The Mw of SCAG was 1.40 × 105 Da, and its (α1 → 6) bonds ratio was 8.93 %, which was below that of HBAG. A relatively short branch distribution was observed in SCAG (CL = 6.27). Short-range orderliness of WRS was reduced from 0.749 to 0.322 with the MABE incubation. Additionally, SCAG had an extremely low viscosity (~12 cP) and nearly no retrogradation. Although the resistance of SCAG to amylolytic enzymes was enhanced by 15.22 % compared with native WRS, the extent was significantly lower than that of HBAG in previous studies. These new findings demonstrate the potential of SCAG as a novel functional α-glucan in food and pharmaceutical applications.
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Affiliation(s)
- Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jingjing Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jialin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
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6
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Zhang W, Zhang A, Zhou Q, Fang R, Zhao Y, Li Z, Zhao J, Zhao M, Ma S, Fan Y, Huang Z. Low-temperature at booting reduces starch content and yield of wheat by affecting dry matter transportation and starch synthesis. FRONTIERS IN PLANT SCIENCE 2023; 14:1207518. [PMID: 37389289 PMCID: PMC10304014 DOI: 10.3389/fpls.2023.1207518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 05/29/2023] [Indexed: 07/01/2023]
Abstract
With the continuous change of global climate, the frequency of low-temperature stress (LTS) in spring increased greatly, which led to the increase of wheat yield decline. The effects of LTS at booting on grain starch synthesis and yield were examined in two wheat varieties with differing low-temperature sensitivities (insensitive variety Yannong 19 and sensitive variety Wanmai 52). A combination of potted and field planting was employed. For LTS treatment at booting, the wheat plants were placed in a climate chamber for 24 h at -2°C, 0°C or 2°C from 19:00 to 07:00 then 5°C from 07:00 to 19:00. They were then returned to the experimental field. The effects of flag leaf photosynthetic characteristics, the accumulation and distribution of photosynthetic products, enzyme activity related to starch synthesis and relative expression, the starch content, and grain yield were determined. LTS at booting caused a significant reduction in the net photosynthetic rate (Pn), stomatal conductance (Gs), and transpiration rate (Tr) of the flag leaves at filling. The development of starch grains in the endosperm is also hindere, there are obvious equatorial grooves observed on the surface of the A-type starch granules, and a reduction in the number of B-type starch granules. The abundance of 13C in the flag leaves and grains decreased significantly. LTS also caused a significant reduction in translocation amount of pre-anthesis stored dry matte from vegetative organs to grains and amount of post-anthesis transfer of accumulated dry matte into grains, and the distribution rate of dry matter in the grains at maturity. The grain filling time was shortened, and the grain filling rate decreased. A decrease in the activity and relative expression of enzymes related to starch synthesis was also observed, with a decrease in the total starch content. As a result, a decrease in the grain number per panicle and 1000-grain weight were also observed. These findings highlight the underlying physiological cause of decreased starch content and grain weight after LTS in wheat.
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Affiliation(s)
- Wenjing Zhang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Anmin Zhang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Qirui Zhou
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Ranran Fang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Yan Zhao
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Zihong Li
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Jiawen Zhao
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Mengting Zhao
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Shangyu Ma
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Yonghui Fan
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
| | - Zhenglai Huang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, The Ministry of Agriculture, Hefei, Anhui, China
- Department of Agronomy, Anhui Agricultural University, Hefei, Anhui, China
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7
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Wei B, Wang L, Su L, Tao X, Chen S, Wu J, Xia W. Structural characterization of slow digestion dextrin synthesized by a combination of α-glucosidase and cyclodextrin glucosyltransferase and its prebiotic potential on the gut microbiota in vitro. Food Chem 2023; 426:136554. [PMID: 37321121 DOI: 10.1016/j.foodchem.2023.136554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 05/16/2023] [Accepted: 06/04/2023] [Indexed: 06/17/2023]
Abstract
Starch-based dietary fibers are at the forefront of functional ingredient research. In this study, a novel water-soluble slow digestion dextrin (SDD) was synthesized by synergy of α-glucosidase and cyclodextrin glucosyltransferase and characterized. Results showed that SDD exhibited high solubility, low viscosity, and resistance to digestive enzymes, and also showed an increased dietary fiber content of 45.7% compared with that of α-glucosidase catalysis alone. Furthermore, SDD was used as the sole carbon source to ferment selected intestinal strains and human fecal microflora in vitro to investigate its prebiotic effects. It was found that SDD could markedly enriched the abundance of Bifidobacterium, Veillonella, Dialister, and Blautia in human gut microflora and yielded higher total organic acid. The combination of α-glucosidase and cyclodextrin glucosyltransferase in this study showed valuable potential for the preparation of a novel slow digestion dextrin with good physicochemical properties and improved prebiotic effects.
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Affiliation(s)
- Beibei Wei
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Lei Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Lingqia Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xiumei Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Sheng Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Wei Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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8
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Hassanein WS, İspirli H, Dertli E, Yilmaz MT. Structural characterization of potato starch modified by a 4,6-α-glucanotransferase B from Lactobacillus reuteri E81. Int J Biol Macromol 2023:124988. [PMID: 37230452 DOI: 10.1016/j.ijbiomac.2023.124988] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 05/06/2023] [Accepted: 05/18/2023] [Indexed: 05/27/2023]
Abstract
The recent reports have revealed that increase in amount of α-1,6 linkages by modification of potato starch with enzyme (glycosyltransferases) treatment gains slowly digestible properties to the starch; however, the formation of new α-1,6-glycosidic linkages diminish the thermal resistance of the starch granules. In this study, a putative GtfB-E81, (a 4,6-α-glucanotransferase-4,6-αGT) from L. reuteri E81 was firstly used to produce a short length of α-1,6 linkages. NMR results revealed that external short chains mostly comprised of 1-6 glucosyl units were newly produced in potato starch, and the α-1,6 linkage ratio was significantly increased from 2.9 % to 36.8 %, suggesting that this novel GtfB-E81 might have potentially an efficient transferase activity. In our study, native and GtfB-E81 modified starches showed fundamental similarities with respect to their molecular properties and treatment of native potato starch with GtfB-E81 did not remarkably change thermal stability of the potato starch, which seems to be very prominent for the food industry given the significantly decreased thermal stability results obtained for the enzyme modified starches reported in the literature. Therefore, the results of this study should open up emerging perspectives for regulating slowly digestible characteristics of potato starch in future studies without a significant change in the molecular, thermal, and crystallographic properties.
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Affiliation(s)
- Wael S Hassanein
- King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, 21589 Jeddah, Saudi Arabia
| | - Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey
| | - Enes Dertli
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul 34000, Turkey
| | - Mustafa Tahsin Yilmaz
- King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, 21589 Jeddah, Saudi Arabia.
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9
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Li X, Wang Y, Wu J, Jin Z, Dijkhuizen L, Svensson B, Bai Y. Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37051937 DOI: 10.1080/10408398.2023.2198604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/14/2023]
Abstract
Modification of starch by transglycosylases from glycoside hydrolase families has attracted much attention recently; these enzymes can produce starch derivatives with novel properties, i.e. processability and functionality, employing highly efficient and safe methods. Starch-active transglycosylases cleave starches and transfer linear fragments to acceptors introducing α-1,4 and/or linear/branched α-1,6 glucosidic linkages, resulting in starch derivatives with excellent properties such as complexing and resistance to digestion characteristics, and also may be endowed with new properties such as thermo-reversible gel formation. This review summarizes the effects of variations in glycosidic linkage composition on structure and properties of modified starches. Starch-active transglycosylases are classified into 4 groups that form compounds: (1) in cyclic with α-1,4 glucosidic linkages, (2) with linear chains of α-1,4 glucosidic linkages, (3) with branched α-1,6 glucosidic linkages, and (4) with linear chains of α-1,6 glucosidic linkages. We discuss potential processability and functionality of starch derivatives with different linkage combinations and structures. The changes in properties caused by rearrangements of glycosidic linkages provide guidance for design of starch derivatives with desired structures and properties, which promotes the development of new starch products and starch processing for the food industry.
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Affiliation(s)
- Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lubbert Dijkhuizen
- CarbExplore Research B.V, Groningen, The Netherlands
- Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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10
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Esteban-Torres M, Ruiz L, Rossini V, Nally K, van Sinderen D. Intracellular glycogen accumulation by human gut commensals as a niche adaptation trait. Gut Microbes 2023; 15:2235067. [PMID: 37526383 PMCID: PMC10395257 DOI: 10.1080/19490976.2023.2235067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 07/06/2023] [Indexed: 08/02/2023] Open
Abstract
The human gut microbiota is a key contributor to host metabolism and physiology, thereby impacting in various ways on host health. This complex microbial community has developed many metabolic strategies to colonize, persist and survive in the gastrointestinal environment. In this regard, intracellular glycogen accumulation has been associated with important physiological functions in several bacterial species, including gut commensals. However, the role of glycogen storage in shaping the composition and functionality of the gut microbiota offers a novel perspective in gut microbiome research. Here, we review what is known about the enzymatic machinery and regulation of glycogen metabolism in selected enteric bacteria, while we also discuss its potential impact on colonization and adaptation to the gastrointestinal tract. Furthermore, we survey the presence of such glycogen biosynthesis pathways in gut metagenomic data to highlight the relevance of this metabolic trait in enhancing survival in the highly competitive and dynamic gut ecosystem.
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Affiliation(s)
- Maria Esteban-Torres
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Lorena Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa, Spain
- Functionality and Ecology of Benefitial Microbes (MicroHealth Group), Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Valerio Rossini
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Ken Nally
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- School of Biochemistry and Cell Biology, University College Cork, Cork, Ireland
| | - Douwe van Sinderen
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
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11
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Research progresses on enzymatic modification of starch with 4-α-glucanotransferase. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Mondal S, Mondal K, Halder SK, Thakur N, Mondal KC. Microbial Amylase: Old but still at the forefront of all major industrial enzymes. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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13
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Christensen SJ, Madsen MS, Zinck SS, Hedberg C, Sørensen OB, Svensson B, Meyer AS. Enzymatic potato starch modification and structure-function analysis of six diverse GH77 4-alpha-glucanotransferases. Int J Biol Macromol 2022; 224:105-114. [DOI: 10.1016/j.ijbiomac.2022.10.107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/18/2022] [Accepted: 10/12/2022] [Indexed: 11/05/2022]
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14
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Yuan TZ, Ai Y. Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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16
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Yang W, Su L, Wang L, Wu J, Chen S. Alpha-glucanotransferase from the glycoside hydrolase family synthesizes α(1–6)-linked products from starch: Features and synthesis pathways of the products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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17
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Assessing the genomic composition, putative ecological relevance and biotechnological potential of plasmids from sponge bacterial symbionts. Microbiol Res 2022; 265:127183. [PMID: 36108440 DOI: 10.1016/j.micres.2022.127183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/24/2022] [Accepted: 09/01/2022] [Indexed: 11/24/2022]
Abstract
Plasmid-mediated transfer of genes can have direct consequences in several biological processes within sponge microbial communities. However, very few studies have attempted genomic and functional characterization of plasmids from marine host-associated microbial communities in general and those of sponges in particular. In the present study, we used an endogenous plasmid isolation method to obtain plasmids from bacterial symbionts of the marine sponges Stylissa carteri and Paratetilla sp. and investigated the genomic composition, putative ecological relevance and biotechnological potential of these plasmids. In total, we isolated and characterized three complete plasmids, three plasmid prophages and one incomplete plasmid. Our results highlight the importance of plasmids to transfer relevant genetic traits putatively involved in microbial symbiont adaptation and host-microbe and microbe-microbe interactions. For example, putative genes involved in bacterial response to chemical stress, competition, metabolic versatility and mediation of bacterial colonization and pathogenicity were detected. Genes coding for enzymes and toxins of biotechnological potential were also detected. Most plasmid prophage coding sequences were, however, hypothetical proteins with unknown functions. Overall, this study highlights the ecological relevance of plasmids in the marine sponge microbiome and provides evidence that plasmids of sponge bacterial symbionts may represent an untapped resource of genes of biotechnological interest.
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18
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Li J, Kong X, Ai Y. Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality. Carbohydr Polym 2022; 290:119503. [DOI: 10.1016/j.carbpol.2022.119503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/19/2022] [Accepted: 04/14/2022] [Indexed: 11/25/2022]
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19
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Akram F, Haq IU, Shah FI, Aqeel A, Ahmed Z, Mir AS, Qureshi SS, Raja SI. Genus Thermotoga: A valuable home of multifunctional glycoside hydrolases (GHs) for industrial sustainability. Bioorg Chem 2022; 127:105942. [PMID: 35709577 DOI: 10.1016/j.bioorg.2022.105942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 11/17/2022]
Abstract
Nature is a dexterous and prolific chemist for cataloging a number of hostile niches that are the ideal residence of various thermophiles. Apart from having other species, these subsurface environments are considered a throne of bacterial genus Thermotoga. The genome sequence of Thermotogales encodes complex and incongruent clusters of glycoside hydrolases (GHs), which are superior to their mesophilic counterparts and play a prominent role in various applications due to their extreme intrinsic stability. They have a tremendous capacity to use a wide variety of simple and multifaceted carbohydrates through GHs, formulate fermentative hydrogen and bioethanol at extraordinary yield, and catalyze high-temperature reactions for various biotechnological applications. Nevertheless, no stringent rules exist for the thermo-stabilization of biocatalysts present in the genus Thermotoga. These enzymes endure immense attraction in fundamental aspects of how these polypeptides attain and stabilize their distinctive three-dimensional (3D) structures to accomplish their physiological roles. Moreover, numerous genome sequences from Thermotoga species have revealed a significant fraction of genes most closely related to those of archaeal species, thus firming a staunch belief of lateral gene transfer mechanism. However, the question of its magnitude is still in its infancy. In addition to GHs, this genus is a paragon of encapsulins which carry pharmacological and industrial significance in the field of life sciences. This review highlights an intricate balance between the genomic organizations, factors inducing the thermostability, and pharmacological and industrial applications of GHs isolated from genus Thermotoga.
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Affiliation(s)
- Fatima Akram
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan.
| | - Ikram Ul Haq
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan; Pakistan Academy of Science, Islamabad, Pakistan
| | - Fatima Iftikhar Shah
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan
| | - Amna Aqeel
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan
| | - Zeeshan Ahmed
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan
| | - Azka Shahzad Mir
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan
| | - Sumbal Sajid Qureshi
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan
| | - Saleha Ibadat Raja
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan
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20
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A 4-α-Glucanotransferase from Thermus thermophilus HB8: Secretory Expression and Characterization. Curr Microbiol 2022; 79:202. [PMID: 35604453 DOI: 10.1007/s00284-022-02856-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Accepted: 03/27/2022] [Indexed: 11/03/2022]
Abstract
4-α-glucanotransferase (4GT, EC 2.4.1.25) catalyzes the breakdown of the α-1,4 glycosidic bonds of the starch main chain and forms new α-1,4 glycosidic bonds in the side chain, which is often used to optimize the physical and chemical properties of starch and to improve the quality of starch-based food. However, the low enzyme activity of 4GT limits its production and widespread application. Herein, the 4GT gene encoding 500 amino acids from Thermus thermophilus HB8 was cloned and expressed in Escherichia coli. The purified 4GT exhibited maximum activity at pH 7.0 and 60 °C and had a good stability at pH 6.0-8.0 and 30-60 °C. It was confirmed that 4GT possessed the catalytic function of extending the branch length of potato starch. Furthermore, the 4GT gene was successfully expressed extracellularly in Bacillus subtilis. Then, the enzyme yield of 4GT increased by 4.1 times through screening of different plasmids and hosts. Additionally, the fermentation conditions were optimized to enhance 4GT extracellular enzyme yield. Finally, a recombinant Bacillus subtilis with 299.9 U/mL enzyme yield of 4GT was obtained under the optimized fermentation process. In conclusion, this study provides a valuable reference for characterization and expression of food-grade enzymes.
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21
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Yang W, Su L, Wang L, Wu J, Chen S. Adjusting the α(1-6) bond proportion of isomalto-/maltopolysaccharide by regulating the hydrophobicity of the acceptor site of 4,6-α-glucanotransferase. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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22
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Krusong K, Ismail A, Wangpaiboon K, Pongsawasdi P. Production of Large-Ring Cyclodextrins by Amylomaltases. Molecules 2022; 27:molecules27041446. [PMID: 35209232 PMCID: PMC8875642 DOI: 10.3390/molecules27041446] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/10/2022] [Accepted: 02/18/2022] [Indexed: 02/01/2023] Open
Abstract
Amylomaltase is a well-known glucan transferase that can produce large ring cyclodextrins (LR-CDs) or so-called cycloamyloses via cyclization reaction. Amylomaltases have been found in several microorganisms and their optimum temperatures are generally around 60–70 °C for thermostable amylomaltases and 30–45 °C for the enzymes from mesophilic bacteria and plants. The optimum pHs for mesophilic amylomaltases are around pH 6.0–7.0, while the thermostable amylomaltases are generally active at more acidic conditions. Size of LR-CDs depends on the source of amylomaltases and the reaction conditions including pH, temperature, incubation time, and substrate. For example, in the case of amylomaltase from Corynebacterium glutamicum, LR-CD productions at alkaline pH or at a long incubation time favored products with a low degree of polymerization. In this review, we explore the synthesis of LR-CDs by amylomaltases, structural information of amylomaltases, as well as current applications of LR-CDs and amylomaltases.
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Affiliation(s)
- Kuakarun Krusong
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Phyathai Rd., Patumwan, Bangkok 10330, Thailand; (A.I.); (K.W.)
- Correspondence: ; Tel.: + 66-(0)2-218-5413
| | - Abbas Ismail
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Phyathai Rd., Patumwan, Bangkok 10330, Thailand; (A.I.); (K.W.)
| | - Karan Wangpaiboon
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Phyathai Rd., Patumwan, Bangkok 10330, Thailand; (A.I.); (K.W.)
| | - Piamsook Pongsawasdi
- Starch and Cyclodextrin Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Phyathai Rd., Patumwan, Bangkok 10330, Thailand;
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23
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Jaymand M. Sulfur functionality-modified starches: Review of synthesis strategies, properties, and applications. Int J Biol Macromol 2022; 197:111-120. [PMID: 34952096 DOI: 10.1016/j.ijbiomac.2021.12.090] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 12/10/2021] [Accepted: 12/16/2021] [Indexed: 01/19/2023]
Abstract
Starch is the second most abundant naturally-occurring polymer after cellulose that possess superior physicochemical and biological features with numerous practical applications ranging from industrial to biomedical. Despite, native starch suffer from some drawbacks, including difficult processability, low shear and thermal stability, weak mechanical properties, and tendency to easily retrograde and undergo syneresis. Therefore, modification of native starch is necessary for circumvent the above-mentioned problems and expanding application ranges. This natural polymer can be modified using chemical, physical, enzymatic, and genetic engineering strategies. Amongst, chemical approaches have received more attention owing to enhancing physicochemical and biological features that lead to higher performance than those of the other strategies. In this context, incorporation of sulfur functionality-containing groups (sulfonation and sulfation) can be considered as an efficient approach due to significant enhancement in physiochemical properties, including zeta potential (move to negative values), molecular weight, processiability (e.g., solubility and meltability), and rheology. Furthermore, this strategy can modified some biological features, such as hemocompatibility, protein sorption, biostability, adhesion and proliferation of numerous cells, antithrombogenicity, antiinflammatory, antiviral, antimicrobial, antioxidant, antifungal, anticoagulant and antifouling properties. Accordingly, this review highlight's the synthesis strategies, physiochemical and biological properties, as well as applications of sulfur functionality-modified starches in numerous practical fields.
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Affiliation(s)
- Mehdi Jaymand
- Nano Drug Delivery Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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24
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Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
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25
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Fu Y, Jiang E, Yao Y. New Techniques in Structural Tailoring of Starch Functionality. Annu Rev Food Sci Technol 2022; 13:117-143. [PMID: 35080964 DOI: 10.1146/annurev-food-102821-035457] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Inherent characteristics of native starches such as water insolubility, retrogradation and syneresis, and instability in harsh processing conditions (e.g., high temperature and shearing, low pH) limit their industrial applications. As starch properties mainly depend on starch composition and structure, structural tailoring of starch has been important for overcoming functional limitations and expanding starch applications in different fields. In this review, we first introduce the basics of starch structure, properties, and functionalities and then describe the interactions of starch with lipids, polysaccharides, and phenolics. After reviewing genetic, chemical, and enzymatic modifications of starch, we describe current progress in the areas of porous starch and starch-based nanoparticles. New techniques, such as using the CRISPR-Cas9 technique to tailor starch structures and using an emulsion-assisted approach in forming functional starch nanoparticles, are only feasible when they are established based on fundamental knowledge of starch. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Yezhi Fu
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania
| | - Evelyn Jiang
- Department of Food Science, Purdue University, West Lafayette, Indiana; .,Lincolnshire, Illinois
| | - Yuan Yao
- Department of Food Science, Purdue University, West Lafayette, Indiana;
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26
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Liu J, Bai Y, Ji H, Wang Y, Jin Z, Svensson B. Controlling the Fine Structure of Glycogen-like Glucan by Rational Enzymatic Synthesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14951-14960. [PMID: 34847321 DOI: 10.1021/acs.jafc.1c06531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Glycogen-like glucan (GnG), a hyperbranched glucose polymer, has been receiving increasing attention to generate synthetic polymers and nanoparticles. Importantly, different branching patterns strongly influence the functionality of GnG. To uncover ways of obtaining different GnG branching patterns, a series of GnG with radius from 22.03 to 27.06 nm were synthesized using sucrose phosphorylase, α-glucan phosphorylase (GP), and branching enzyme (BE). Adjusting the relative activity ratio of GP and BE (GP/BE) made the molecular weight (MW) distribution of intermediate GnG products follow two different paths. At a low GP/BE, the GnG developed from "small to large" during the synthetic process, with the MW increasing from 6.15 × 106 to 1.21 × 107 g/mol, and possessed a compact structure. By contrast, a high GP/BE caused the "large to small" model, with the MW reduction of GnG from 1.62 × 107 to 1.21 × 107 g/mol, and created a loose external structure. The higher GP activity promoted the elongation of external chains and restrained chain transfer by the BE to the inner zone of GnG, which would modulate the loose-tight structure of GnG. These findings provide new useful insights into the construction of structurally well-defined nanoparticles.
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Affiliation(s)
- Jialin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Birte Svensson
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- Department of Biotechnology and Biomedicine, Enzyme and Protein Chemistry, Technical University of Denmark, Kgs. Lyngby DK-2800, Denmark
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27
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Yang W, Sheng L, Su L, Chen S, Wu J. Directed Mutation of Two Key Amino Acid Residues Alters the Product Structure of the New 4,6-α-Glucanotransferase from Bacillus sporothermodurans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14680-14688. [PMID: 34845909 DOI: 10.1021/acs.jafc.1c05263] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
4,6-α-Glucanotransferases (4,6-α-GTs) convert amylose V into two types of differently structured products: a linear product connected by continuous α,1 → 6 bonds, such as isomalto/malto-polysaccharide (IMMP), and a highly branched product connected by alternating α,1 → 4 and α,1 → 6 bonds, such as reuteran-like polysaccharide (RLP). The synthesis process of 4,6-α-GT products is unclear, and exploring this process is significant for producing dietary fibers with potential applications. This study identified and expressed Geobacillus sp. 12AMOR1 GtfD-ΔC and Bacillus sporothermodurans GtfC-ΔC. After characterizing their products through 1H NMR and enzymatic fingerprinting, we found that GtfD-ΔC synthesized RLP with 29% α,1 → 6 bonds, and GtfC-ΔC synthesized IMMP with 71% α,1 → 6 bonds. The maltoheptaose incubation experiment showed different chain-length transfer patterns of two 4,6-α-GTs, GtfC-ΔC and GtfD-ΔC, transferring single and multiple glucose residues in each transglycosylation reaction, respectively. Site-directed mutagenesis confirmed that positions S345 and I347 influence the product structure of GtfC-ΔC, and the S345T/I347V mutation changed the GtfC-ΔC product to a linear product connected by alternating α,1 → 4 and α,1 → 6 bonds (pullulan-like polysaccharide) and altered the chain-length transfer pattern of GtfC-ΔC. We proposed that different chain-length transfer patterns between GtfD-ΔC and GtfC-ΔC may explain their differences in product structures. These findings are significant for obtaining the desired dietary fiber by engineering 4,6-α-GT.
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Affiliation(s)
- Weikang Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Lufei Sheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Lingqia Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Sheng Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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Zdybel E, Wilczak A, Kapelko-Żeberska M, Tomaszewska-Ciosk E, Gryszkin A, Gawrońska A, Zięba T. Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch. Polymers (Basel) 2021; 13:4141. [PMID: 34883643 PMCID: PMC8659483 DOI: 10.3390/polym13234141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/17/2022] Open
Abstract
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing process performed at various temperatures as the first stage of starch modification. The annealed starch preparations were then esterified using acetic acid anhydride. Finally, the annealed and acetylated starch preparations were determined for their properties. The annealing of starch before acetylation triggered changes in the properties of the modified preparations. It contributed to a higher degree of starch substitution with acetic acid residues and to the increased swelling power of starch. Both these properties were also affected by the annealing temperature. The highest resistance to amylolysis was found in the case of the starch preparation annealed at 53.5 °C and acetylated. The double modification involving annealing and acetylation processes increased the onset and end pasting temperatures compared to the acetylation alone. Similar observations were made for the consistency coefficient and yield point.
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Affiliation(s)
- Ewa Zdybel
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Aleksandra Wilczak
- Department of Physico-Chemistry of Microorganisms, Faculty of Biological Sciences, University of Wroclaw, Przybyszewskiego 63-77, 51-148 Wrocław, Poland;
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Ewa Tomaszewska-Ciosk
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Anna Gawrońska
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
| | - Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
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29
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Korompokis K, Verbeke K, Delcour JA. Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide. Compr Rev Food Sci Food Saf 2021; 20:5965-5991. [PMID: 34601805 DOI: 10.1111/1541-4337.12847] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 12/15/2022]
Abstract
Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center in Gastrointestinal Disorders (TARGID), KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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30
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Zhao Y, Zhu X, Fang Y. Structure, properties and applications of kudzu starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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31
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Leoni C, Gattulli BAR, Pesole G, Ceci LR, Volpicella M. Amylomaltases in Extremophilic Microorganisms. Biomolecules 2021; 11:biom11091335. [PMID: 34572549 PMCID: PMC8465469 DOI: 10.3390/biom11091335] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 09/06/2021] [Accepted: 09/08/2021] [Indexed: 11/16/2022] Open
Abstract
Amylomaltases (4-α-glucanotransferases, E.C. 2.4.1.25) are enzymes which can perform a double-step catalytic process, resulting in a transglycosylation reaction. They hydrolyse glucosidic bonds of α-1,4'-d-glucans and transfer the glucan portion with the newly available anomeric carbon to the 4'-position of an α-1,4'-d-glucan acceptor. The intramolecular reaction produces a cyclic α-1,4'-glucan. Amylomaltases can be found only in prokaryotes, where they are involved in glycogen degradation and maltose metabolism. These enzymes are being studied for possible biotechnological applications, such as the production of (i) sugar substitutes; (ii) cycloamyloses (molecules larger than cyclodextrins), which could potentially be useful as carriers and encapsulating agents for hydrophobic molecules and also as effective protein chaperons; and (iii) thermoreversible starch gels, which could be used as non-animal gelatin substitutes. Extremophilic prokaryotes have been investigated for the identification of amylomaltases to be used in the starch modifying processes, which require high temperatures or extreme conditions. The aim of this article is to present an updated overview of studies on amylomaltases from extremophilic Bacteria and Archaea, including data about their distribution, activity, potential industrial application and structure.
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Affiliation(s)
- Claudia Leoni
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
| | - Bruno A. R. Gattulli
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
| | - Graziano Pesole
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Luigi R. Ceci
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
- Correspondence: (L.R.C.); (M.V.); Tel.: +39-080-544-3311 (L.R.C. & M.V.)
| | - Mariateresa Volpicella
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: (L.R.C.); (M.V.); Tel.: +39-080-544-3311 (L.R.C. & M.V.)
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32
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Te Poele EM, van der Hoek SE, Chatziioannou AC, Gerwig GJ, Duisterwinkel WJ, Oudhuis LAACM, Gangoiti J, Dijkhuizen L, Leemhuis H. GtfC Enzyme of Geobacillus sp. 12AMOR1 Represents a Novel Thermostable Type of GH70 4,6-α-Glucanotransferase That Synthesizes a Linear Alternating (α1 → 6)/(α1 → 4) α-Glucan and Delays Bread Staling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9859-9868. [PMID: 34427087 DOI: 10.1021/acs.jafc.1c03475] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Starch-acting α-glucanotransferase enzymes are of great interest for applications in the food industry. In previous work, we have characterized various 4,6- and 4,3-α-glucanotransferases of the glycosyl hydrolase (GH) family 70 (subfamily GtfB), synthesizing linear or branched α-glucans. Thus far, GtfB enzymes have only been identified in mesophilic Lactobacilli. Database searches showed that related GtfC enzymes occur in Gram-positive bacteria of the genera Exiguobacterium, Bacillus, and Geobacillus, adapted to growth at more extreme temperatures. Here, we report characteristics of the Geobacillus sp. 12AMOR1 GtfC enzyme, with an optimal reaction temperature of 60 °C and a melting temperature of 68 °C, allowing starch conversions at relatively high temperatures. This thermostable 4,6-α-glucanotransferase has a novel product specificity, cleaving off predominantly maltose units from amylose, attaching them with an (α1 → 6)-linkage to acceptor substrates. In fact, this GtfC represents a novel maltogenic α-amylase. Detailed structural characterization of its starch-derived α-glucan products revealed that it yielded a unique polymer with alternating (α1 → 6)/(α1 → 4)-linked glucose units but without branches. Notably, this Geobacillus sp. 12AMOR1 GtfC enzyme showed clear antistaling effects in bread bakery products.
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Affiliation(s)
- Evelien M Te Poele
- CarbExplore Research B.V., Zernikepark 12, 9747 AN Groningen, The Netherlands
| | | | | | - Gerrit J Gerwig
- CarbExplore Research B.V., Zernikepark 12, 9747 AN Groningen, The Netherlands
| | | | | | - Joana Gangoiti
- Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, 9747 AG Groningen, The Netherlands
| | - Lubbert Dijkhuizen
- CarbExplore Research B.V., Zernikepark 12, 9747 AN Groningen, The Netherlands
| | - Hans Leemhuis
- Royal Avebe, Innovation Center, 9747 AW Groningen, Netherlands
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33
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Xiang G, Leemhuis H, van der Maarel MJEC. Structural elements determining the transglycosylating activity of glycoside hydrolase family 57 glycogen branching enzymes. Proteins 2021; 90:155-163. [PMID: 34346105 PMCID: PMC9291813 DOI: 10.1002/prot.26200] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 07/22/2021] [Accepted: 07/25/2021] [Indexed: 01/26/2023]
Abstract
Glycoside hydrolase family 57 glycogen branching enzymes (GH57GBE) catalyze the formation of an α-1,6 glycosidic bond between α-1,4 linked glucooliogosaccharides. As an atypical family, a limited number of GH57GBEs have been biochemically characterized so far. This study aimed at acquiring a better understanding of the GH57GBE family by a systematic sequence-based bioinformatics analysis of almost 2500 gene sequences and determining the branching activity of several native and mutant GH57GBEs. A correlation was found in a very low or even no branching activity with the absence of a flexible loop, a tyrosine at the loop tip, and two β-strands.
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Affiliation(s)
- Gang Xiang
- Bioproduct Engineering, Engineering and Technology institute Groningen (ENTEG), University of Groningen, Groningen, the Netherlands
| | - Hans Leemhuis
- Bioproduct Engineering, Engineering and Technology institute Groningen (ENTEG), University of Groningen, Groningen, the Netherlands.,Avebe Innovation Center, Groningen, the Netherlands
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34
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Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102054] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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35
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Park JR, Kim EG, Jang YH, Kim KM. Screening and identification of genes affecting grain quality and spikelet fertility during high-temperature treatment in grain filling stage of rice. BMC PLANT BIOLOGY 2021; 21:263. [PMID: 34098898 PMCID: PMC8186072 DOI: 10.1186/s12870-021-03056-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Accepted: 05/17/2021] [Indexed: 05/14/2023]
Abstract
BACKGROUND Recent temperature increases due to rapid climate change have negatively affected rice yield and grain quality. Particularly, high temperatures during right after the flowering stage reduce spikelet fertility, while interfering with sugar energy transport, and cause severe damage to grain quality by forming chalkiness grains. The effect of high-temperature on spikelet fertility and grain quality during grain filling stage was evaluated using a double haploid line derived from another culture of F1 by crossing Cheongcheong and Nagdong cultivars. Quantitative trait locus (QTL) mapping identifies candidate genes significantly associated with spikelet fertility and grain quality at high temperatures. RESULTS Our analysis screened OsSFq3 that contributes to spikelet fertility and grain quality at high-temperature. OsSFq3 was fine-mapped in the region RM15749-RM15689 on chromosome 3, wherein four candidate genes related to the synthesis and decomposition of amylose, a starch component, were predicted. Four major candidate genes, including OsSFq3, and 10 different genes involved in the synthesis and decomposition of amylose and amylopectin, which are starch constituents, together with relative expression levels were analyzed. OsSFq3 was highly expressed during the initial stage of high-temperature treatment. It exhibited high homology with FLOURY ENDOSPERM 6 in Gramineae plants and is therefore expected to function similarly. CONCLUSION The QTL, major candidate genes, and OsSFq3 identified herein could be effectively used in breeding rice varieties to improve grain quality, while tolerating high temperatures, to cope with climate changes. Furthermore, linked markers can aid in marker-assisted selection of high-quality and -yield rice varieties tolerant to high temperatures.
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Affiliation(s)
- Jae-Ryoung Park
- Division of Plant Biosciences, School of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu, 41566 Republic of Korea
- Coastal Agriculture Research Institute, Kyungpook National University, Daegu, 41566 Republic of Korea
| | - Eun-Gyeong Kim
- Division of Plant Biosciences, School of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu, 41566 Republic of Korea
| | - Yoon-Hee Jang
- Division of Plant Biosciences, School of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu, 41566 Republic of Korea
| | - Kyung-Min Kim
- Division of Plant Biosciences, School of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu, 41566 Republic of Korea
- Coastal Agriculture Research Institute, Kyungpook National University, Daegu, 41566 Republic of Korea
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36
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Enzymatic and microbial conversions to achieve sugar reduction in bread. Food Res Int 2021; 143:110296. [PMID: 33992395 DOI: 10.1016/j.foodres.2021.110296] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 03/03/2021] [Accepted: 03/03/2021] [Indexed: 12/18/2022]
Abstract
A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using isomaltooligosaccharides (IMO) as bulk sweetening agent, polysaccharide hydrolases to generate sugars from flour polysaccharides, and sourdough. Trained panel sensory analyses of the intensity of sour and sweet tastes were compared to the concentration of organic acids and the sugar concentration of bread. Sourdough fermentation reduced the sweet taste intensity of bread produced with 9% sucrose. This effect was more pronounced with Leuconostoc mesenteroides, which converts fructose to mannitol with concomitant production of acetate. Addition of up to 20% sourdough fermented with Weissella cibaria 10 M, which does not produce mannitol and less acetate when compared to L. mesenteroides, did not substantially reduce the sweet taste intensity. Bread produced with 9% IMO tasted less sweet than bread prepared with 9% sucrose but partial replacement of sucrose with IMO maintained the sweet taste intensity. Addition of 4.5% IMO in combination with W. cibaria sourdough, amyloglucosidase and the fructosidase FruA enabled production of bread with 50% reduced sucrose addition while maintaining the sweet taste intensity. In conclusion, the single use of a sweet bulking agent, of amyloglucosidase or fructanases or the use of sourdough alone, did not maintain the sweet taste intensity of sugar-reduced bread, however, a combination of the three approaches allowed a reduction of sucrose addition without reducing the sweet taste intensity.
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37
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Feller G, Bonneau M, Da Lage JL. Amyrel, a novel glucose-forming α-amylase from Drosophila with 4-α-glucanotransferase activity by disproportionation and hydrolysis of maltooligosaccharides. Glycobiology 2021; 31:1134-1144. [PMID: 33978737 DOI: 10.1093/glycob/cwab036] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/16/2021] [Accepted: 04/16/2021] [Indexed: 11/12/2022] Open
Abstract
The α-amylase paralogue Amyrel present in true flies (Diptera Muscomorpha) has been classified as a glycoside hydrolase in CAZy family GH13 on the basis of its primary structure. Here we report that, in fact, Amyrel is currently unique amongst Animals as it possesses both the hydrolytic α-amylase activity (EC 3.2.1.1) and a 4-α-glucanotransferase (EC 2.4.1.25) transglycosylation activity. Amyrel reacts specifically on α-(1-4) glycosidic bonds of starch and related polymers but produces a complex mixture of maltooligosaccharides, in sharp contrast with canonical animal α-amylases. With model maltooligosaccharides G2 (maltose) to G7, the Amyrel reaction starts by a disproportionation leading to Gn-1 and Gn + 1 products, which become themselves substrates for new disproportionation cycles. As a result, all detectable odd- and even-numbered maltooligosaccharides at least up to G12 were observed. However, hydrolysis of these products proceeds simultaneously, as shown by p-nitrophenyl-tagged oligosaccharides and microcalorimetry, and upon prolonged reaction, glucose is the major end product followed by maltose. The main structural determinant of these atypical activities was found to be a Gly-His-Gly-Ala deletion in the so-called flexible loop bordering the active site. Indeed, engineering this deletion in pig pancreatic and D. melanogaster α-amylases results in reaction patterns similar to those of Amyrel. It is proposed that this deletion provides more freedom to the substrate for subsites occupancy and allows a less constrained action pattern resulting in versatile activities at the active site.
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Affiliation(s)
- Georges Feller
- Laboratory of Biochemistry, Center for Protein Engineering-InBioS, University of Liège, B-4000 Liège-Sart Tilman, Belgium
| | - Magalie Bonneau
- UMR 9191 Evolution, Génomes, Comportement et Ecologie, CNRS, IRD, Université Paris-Sud, Université Paris-Saclay, F-91198 Gif-sur-Yvette, France
| | - Jean-Luc Da Lage
- Laboratory of Biochemistry, Center for Protein Engineering-InBioS, University of Liège, B-4000 Liège-Sart Tilman, Belgium.,UMR 9191 Evolution, Génomes, Comportement et Ecologie, CNRS, IRD, Université Paris-Sud, Université Paris-Saclay, F-91198 Gif-sur-Yvette, France
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38
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Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes. Food Sci Biotechnol 2021; 30:521-529. [PMID: 33936843 DOI: 10.1007/s10068-021-00891-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 02/10/2021] [Accepted: 02/15/2021] [Indexed: 10/21/2022] Open
Abstract
A combination of freeze-dried powder of disproportionating enzyme (D-enzyme)-containing potato tuber and β-amylase-containing ramie leaf was used to improve the gluten-free (GF) bread, and its physicochemical properties were characterized. The presence of D-enzyme and β amylase in the potato tuber and ramie leaf was confirmed. Sixty five percent of partially gelatinized rice flour and 20% corn starch was combined with 10% freeze-dried potato tuber and 1% ramie leaf powder, and baked. The specific volume increased by 23% compared to the control with improved internal characteristics. Texture profile analysis revealed that retrogradation of the bread was retarded when stored for 90 h at 4 °C. The bread crumb amylose content was reduced from 14 to 9% and amylopectin branch chain-length distribution was rearranged, whereby the proportions of the branch chains with Degree of polymerization (DP) < 9 and DP > 19 decreased. The results suggest that D-enzyme and β-amylase cooperatively altered amylose/amylopectin ratio and amylopectin structure.
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A putative novel starch-binding domain revealed by in silico analysis of the N-terminal domain in bacterial amylomaltases from the family GH77. 3 Biotech 2021; 11:229. [PMID: 33968573 DOI: 10.1007/s13205-021-02787-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 04/09/2021] [Indexed: 10/21/2022] Open
Abstract
The family GH77 contains 4-α-glucanotransferase acting on α-1,4-glucans, known as amylomaltase in prokaryotes and disproportionating enzyme in plants. A group of bacterial GH77 members, represented by amylomaltases from Escherichia coli and Corynebacterium glutamicum, possesses an N-terminal extension that forms a distinct immunoglobulin-like fold domain, of which no function has been identified. Here, in silico analysis of 100 selected sequences of N-terminal domain homologues disclosed several well-conserved residues, among which Tyr108 (E. coli amylomaltase numbering) may be involved in α-glucan binding. These N-terminal domains, therefore, may represent a new type of starch-binding domain and define a new CBM family. This hypothesis is supported by docking of maltooligosaccharides to the N-terminal domain in amylomaltases, representing the four clusters of the phylogenetic tree. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-02787-8.
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40
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Sheng Q, Wu X, Jiang Y, Li Z, Wang F, Zhang B. Highly efficient biosynthesis of l-ornithine from mannitol by using recombinant Corynebacterium glutamicum. BIORESOURCE TECHNOLOGY 2021; 327:124799. [PMID: 33582518 DOI: 10.1016/j.biortech.2021.124799] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
Mannitol is a promising six-carbon sugar alcohol that is widely found in macroalgae. The potential of mannitol as a renewable raw material is of interest due to the advantages of ocean farms. Herein, the biobased production of l-ornithine from mannitol was resoundingly demonstrated for the first time in engineered Corynebacterium glutamicum S9114 through the deletion of the mannitol repressor MtlR. By modulating the expression of mtlD and reinforcing the fructose metabolic pathway, we generated the strain MTL13 that produced 54.56 g/L of l-ornithine with a yield of 0.47 g/g on mannitol. These results illustrate the robust conversion from mannitol to l-ornithine using engineered Corynebacterium glutamicum, providing a reference for the biobased production of additional chemicals from mannitol.
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Affiliation(s)
- Qi Sheng
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaoyu Wu
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Jiang
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhimin Li
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Jiangxi Agricultural University, Nanchang 330045, China
| | - Fei Wang
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Jiangxi Agricultural University, Nanchang 330045, China
| | - Bin Zhang
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Jiangxi Agricultural University, Nanchang 330045, China.
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41
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Digestibility of resistant starch type 3 is affected by crystal type, molecular weight and molecular weight distribution. Carbohydr Polym 2021; 265:118069. [PMID: 33966833 DOI: 10.1016/j.carbpol.2021.118069] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 02/06/2023]
Abstract
Resistant starch type 3 (RS-3) holds great potential as a prebiotic by supporting gut microbiota following intestinal digestion. However the factors influencing the digestibility of RS-3 are largely unknown. This research aims to reveal how crystal type and molecular weight (distribution) of RS-3 influence its resistance. Narrow and polydisperse α-glucans of degree of polymerization (DP) 14-76, either obtained by enzymatic synthesis or debranching amylopectins from different sources, were crystallized in 12 different A- or B-type crystals and in vitro digested. Crystal type had the largest influence on resistance to digestion (A >>> B), followed by molecular weight (Mw) (high DP >> low DP) and Mw distribution (narrow disperse > polydisperse). B-type crystals escaping digestion changed in Mw and Mw distribution compared to that in the original B-type crystals, whereas A-type crystals were unchanged. This indicates that pancreatic α-amylase binds and acts differently to A- or B-type RS-3 crystals.
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Guo L, Zhu Y, Li J, Gui Y, Tao H, Zou F, Liu P, Janaswamy S, Cui B. The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106410] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tumhom S, Nimpiboon P, Wangkanont K, Pongsawasdi P. Streptococcus agalactiae amylomaltase offers insight into the transglycosylation mechanism and the molecular basis of thermostability among amylomaltases. Sci Rep 2021; 11:6740. [PMID: 33762620 PMCID: PMC7990933 DOI: 10.1038/s41598-021-85769-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 03/04/2021] [Indexed: 11/09/2022] Open
Abstract
Amylomaltase (AM) catalyzes transglycosylation of starch to form linear or cyclic oligosaccharides with potential applications in biotechnology and industry. In the present work, a novel AM from the mesophilic bacterium Streptococcus agalactiae (SaAM), with 18–49% sequence identity to previously reported AMs, was characterized. Cyclization and disproportionation activities were observed with the optimum temperature of 30 °C and 40 °C, respectively. Structural determination of SaAM, the first crystal structure of small AMs from the mesophiles, revealed a glycosyl-enzyme intermediate derived from acarbose and a second acarbose molecule attacking the intermediate. This pre-transglycosylation conformation has never been before observed in AMs. Structural analysis suggests that thermostability in AMs might be mainly caused by an increase in salt bridges since SaAM has a lower number of salt bridges compared with AMs from the thermophiles. Increase in thermostability by mutation was performed. C446 was substituted with A/S/P. C446A showed higher activities and higher kcat/Km values for starch in comparison to the WT enzyme. C446S exhibited a 5 °C increase in optimum temperature and the threefold increase in half-life time at 45 °C, most likely resulting from H-bonding interactions. For all enzymes, the main large-ring cyclodextrin (LR-CD) products were CD24-CD26 with CD22 as the smallest. C446S produced more CD35-CD42, especially at a longer incubation time.
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Affiliation(s)
- Suthipapun Tumhom
- Starch and Cyclodextrin Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Pitchanan Nimpiboon
- Starch and Cyclodextrin Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Kittikhun Wangkanont
- Center of Excellence for Molecular Biology and Genomics of Shrimp, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand. .,Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
| | - Piamsook Pongsawasdi
- Starch and Cyclodextrin Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
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Qin R, Wang J, Chao C, Yu J, Copeland L, Wang S, Wang S. RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3209-3218. [PMID: 33630575 DOI: 10.1021/acs.jafc.0c08187] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The objective of this research was to compare the in vitro fermentability of three resistant starches (RS2, RS3, and RS5). Structural analyses showed that there were small changes in the long- and short-range ordered structure of three RSs after fermentation by human gut microbiota. The fermentation of RSs by gut microbiota produced large amounts of short-chain fatty acids, with RS5 producing more butyric acid and RS3 producing more lactic acid. RS3 and RS5 decreased the pH of the fermentation culture to a greater extent compared with RS2. Moreover, RS5 increased significantly the relative abundance of Bifidobacterium, Dialister, Collinsella, Romboutsia, and Megamonas. The results suggested that the form of RS was the main factor affecting the physiological function of RS and that RS5, as a recently recognized form of resistant starch, could be a better functional ingredient to improve health compared with RS2 and RS3.
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Affiliation(s)
- Renbing Qin
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Technology Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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Ji H, Li X, Bai Y, Shen Y, Jin Z. Synergetic modification of waxy maize starch by dual-enzyme to lower the in vitro digestibility through modulating molecular structure and malto-oligosaccharide content. Int J Biol Macromol 2021; 180:187-193. [PMID: 33675831 DOI: 10.1016/j.ijbiomac.2021.02.219] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 10/22/2022]
Abstract
Cyclodextrinase (CDase) and cyclodextrin glucosyltransferase (CGTase) were synergistically used to provide a novel enzymatic method in lowing in vitro digestibility of waxy maize starch. The molecular structure, malto-oligosaccharide composition, and digestibility properties of the generated products were investigated. The molecular weight was reduced to 0.3 × 105 g/mol and 0.2 × 105 g/mol by simultaneous and sequential treatment with CDase and CGTase, while the highest proportion of chains with degree of polymerization (DP) < 13 was obtained by simultaneous treatment. The resistant starch contents were increased to 27.5% and 36.9% by simultaneous and sequential treatments respectively. Dual-enzyme treatment significantly promoted the content of malto-oligosaccharides (MOSs) by hydrolyzing cyclodextrins from CGTase with CDase. However, the replacement of cyclodextrins by MOSs did not obviously influence the digestibility of the products. The starch digestion kinetics further revealed the hydrolysis pattern of these two enzymes on the starch hydrolysate. It was proved that the starch digestibility could be lowered by modulating the molecular structure and beneficial MOSs content by this dual-enzyme treatment.
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Affiliation(s)
- Hangyan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
| | - Yu Shen
- School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China
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Park S, Kim YR. Clean label starch: production, physicochemical characteristics, and industrial applications. Food Sci Biotechnol 2021; 30:1-17. [PMID: 33552613 PMCID: PMC7847421 DOI: 10.1007/s10068-020-00834-3] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022] Open
Abstract
Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
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Affiliation(s)
- Shinjae Park
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Yong-Ro Kim
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
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Ayua EO, Nkhata SG, Namaumbo SJ, Kamau EH, Ngoma TN, Aduol KO. Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems. Heliyon 2021; 7:e06245. [PMID: 33659753 PMCID: PMC7895753 DOI: 10.1016/j.heliyon.2021.e06245] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 11/16/2020] [Accepted: 02/05/2021] [Indexed: 12/18/2022] Open
Abstract
With the current global surge in diabetes cases, there is a growing interest in slowing and managing diabetes and its effects. While there are medications that can be used, they have adverse side effects such as hypoglycemia and weight gain. To overcome these problems, bioactive compounds commonly found in fruits, vegetables and cereal grains are used to slow starch digestion and transport of simple sugars across the intestinal epithelia thereby reducing plasma blood glucose spike. These effects are achieved through inhibition of amylases, glucosidases and glucose transporters present in the gastrointestinal tract and brush boarder membrane. The extent of inhibition by polyphenols is dependent on molecular structure, doses and food matrix. Glycemic lowering effect of polyphenols have been demonstrated both in in vivo and in vitro studies. However, when these compounds are incorporated in food systems, they can interact with other polymers in the food matrix leading to lesser inhibition of digestion and/or glucose transporters compared to isolated or pure compounds as often witnessed in most in vitro studies.
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Affiliation(s)
- Emmanuel O. Ayua
- Department of Food Science and Nutrition, University of Eldoret, P.O Box 1125-30100, Eldoret, Kenya
| | - Smith G. Nkhata
- Agrofood Processing Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
- Food Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
| | - Sydney J. Namaumbo
- Agrofood Processing Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
- Food Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
| | - Elijah Heka Kamau
- Department of Food Science and Nutrition, University of Eldoret, P.O Box 1125-30100, Eldoret, Kenya
| | - Theresa N. Ngoma
- Agrofood Processing Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
- Food Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
| | - Kevin Omondi Aduol
- Department of Food Science and Nutrition, University of Eldoret, P.O Box 1125-30100, Eldoret, Kenya
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Kang J, Kim YH, Choi SJ, Rho SJ, Kim YR. Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch. Foods 2021; 10:150. [PMID: 33450818 PMCID: PMC7828239 DOI: 10.3390/foods10010150] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/08/2021] [Accepted: 01/08/2021] [Indexed: 12/29/2022] Open
Abstract
In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin.
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Affiliation(s)
- Jihyun Kang
- Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;
| | - Ye-Hyun Kim
- Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea; (Y.-H.K.); (S.-J.C.)
| | - Soo-Jin Choi
- Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea; (Y.-H.K.); (S.-J.C.)
| | - Shin-Joung Rho
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
| | - Yong-Ro Kim
- Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
- Global Smart Farm Convergence Major, Seoul National University, Seoul 08826, Korea
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Xue J, Luo Y. Properties and applications of natural dendritic nanostructures: Phytoglycogen and its derivatives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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50
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Cockburn DW, Cerqueira FM, Bahr C, Koropatkin NM. The structures of the GH13_36 amylases from Eubacterium rectale and Ruminococcus bromii reveal subsite architectures that favor maltose production. ACTA ACUST UNITED AC 2020. [DOI: 10.1515/amylase-2020-0003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractBacteria in the human gut including Ruminococcus bromii and Eubacterium rectale encode starch-active enzymes that dictate how these bacteria interact with starch to initiate a metabolic cascade that leads to increased butyrate. Here, we determined the structures of two predicted secreted glycoside hydrolase 13 subfamily 36 (GH13_36) enzymes: ErAmy13B complexed with maltotetraose from E. rectale and RbAmy5 from R. bromii. The structures show a limited binding pocket extending from –2 through +2 subsites with limited possibilities for substrate interaction beyond this, which contributes to the propensity for members of this family to produce maltose as their main product. The enzyme structures reveal subtle differences in the +1/+2 subsites that may restrict the recognition of larger starch polymers by ErAmy13B. Our bioinformatic analysis of the biochemically characterized members of the GH13_36 subfamily, which includes the cell-surface GH13 SusG from Bacteroides thetaiotaomicron, suggests that these maltogenic amylases (EC 3.2.1.133) are usually localized to the outside of the cell, display a range of substrate preferences, and most likely contribute to maltose liberation at the cell surface during growth on starch. A broader comparison between GH13_36 and other maltogenic amylase subfamilies explain how the activity profiles of these enzymes are influenced by their structures.
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Affiliation(s)
- Darrell W. Cockburn
- Department of Microbiology and Immunology, University of Michigan Medical School, Ann Arbor, MI 48109, USA
- Department of Food Science, Pennsylvania State University, University Park, PA 16802, USA
| | - Filipe M. Cerqueira
- Department of Microbiology and Immunology, University of Michigan Medical School, Ann Arbor, MI 48109, USA
| | - Constance Bahr
- Department of Microbiology and Immunology, University of Michigan Medical School, Ann Arbor, MI 48109, USA
| | - Nicole M Koropatkin
- Department of Microbiology and Immunology, University of Michigan Medical School, Ann Arbor, MI 48109, USA
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