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Kim YJ, So YS, Baik MY, Kim YR, Yoo SH, Seo DH, Park CS. Enzymatic Synthesis of α-Glucan Microparticles Using Amylosucrases from Bifidobacterium Species and Its Physicochemical Properties. Biomacromolecules 2024; 25:2024-2032. [PMID: 38393758 DOI: 10.1021/acs.biomac.3c01417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2024]
Abstract
α-Glucan microparticles (GMPs) have significant potential as high-value biomaterials in various industries. This study proposes a bottom-up approach for producing GMPs using four amylosucrases from Bifidobacterium sp. (BASs). The physicochemical characteristics of these GMPs were analyzed, and the results showed that the properties of the GMPs varied depending on the type of enzymes used in their synthesis. As common properties, all GMPs exhibited typical B-type crystal patterns and poor colloidal dispersion stability. Interestingly, differences in the physicochemical properties of GMPs were generated depending on the synthesis rate of linear α-glucan by the enzymes and the degree of polymerization (DP) distribution. Consequently, we found differences in the properties of GMPs depending on the DP distribution of linear glucans prepared with four BASs. Furthermore, we suggest that precise control of the type and characteristics of the enzymes provides the possibility of producing GMPs with tailored physicochemical properties for various industrial applications.
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Affiliation(s)
- Ye-Jin Kim
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Yun-Sang So
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Young-Rok Kim
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
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Luo K, Zhu X, Kim YR. Short-chain glucan self-assembly for green synthesis of functional biomaterials: Mechanism, synthesis, and microstructural control. Carbohydr Polym 2023; 318:121140. [PMID: 37479447 DOI: 10.1016/j.carbpol.2023.121140] [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: 04/11/2023] [Revised: 06/19/2023] [Accepted: 06/20/2023] [Indexed: 07/23/2023]
Abstract
Short-chain glucan (SCG) is a linear homopolymer containing 10 to 50 glucose units linked with α(1,4) glycosidic bonds. With its abundant, low-cost, nontoxic, biodegradable/biocompatible nature, self-assembled SCG particles (SSC) have emerged as functional biomaterials, which have recently attracted tremendous attentions in various fields. SCG self-assembly occurs through the spontaneous association of molecules under equilibrium conditions into stable and structurally well-defined nanoscale or micrometer-scale aggregates, which is governed by various intermolecular non-covalent interactions, including hydrogen-bonding, electrostatic, hydrophobic, and van der Waals. With precise and effective control of the self-assembly process of SSC, its structural modulation and function integration can be expected. Thus, we convinced that SCG self-assembly could provide an effective means of developing starch-based functional biomaterials with beneficial health properties and wide application in food industries. In this review, we provide an overview of recent advances in the green approach for the self-assembly of SSC, as well as the influence of thermodynamic and kinetic factors on its morphology and physicochemical properties. We highlight recent contributions to developing strategies for the construction of SSC with increasing complexity and functionality that are suitable for a variety of food applications. Finally, we briefly outline our perspectives and discuss the challenges in the field.
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Affiliation(s)
- Ke Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| | - Xiaoning Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Young-Rok Kim
- Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, South Korea.
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Li L, Liu Z, Zhang W, Xue B, Luo Z. Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000249] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Liang Li
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Zhendong Liu
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Wenhui Zhang
- Institute of Agriculture Products Development and Food Science Research Tibet Academy of Agriculture and Animal Science Lhasa 850032 China
| | - Bei Xue
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Zhang Luo
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
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Seo DH, Yoo SH, Choi SJ, Kim YR, Park CS. Versatile biotechnological applications of amylosucrase, a novel glucosyltransferase. Food Sci Biotechnol 2020; 29:1-16. [PMID: 31976122 PMCID: PMC6949346 DOI: 10.1007/s10068-019-00686-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/05/2019] [Accepted: 09/16/2019] [Indexed: 12/21/2022] Open
Abstract
Amylosucrase (AS; EC 2.4.1.4) is an enzyme that has great potential in the biotechnology and food industries, due to its multifunctional enzyme activities. It can synthesize α-1,4-glucans, like amylose, from sucrose as a sole substrate, but importantly, it can also utilize various other molecules as acceptors. In addition, AS produces sucrose isomers such as turanose and trehalulose. It also efficiently synthesizes modified starch with increased ratios of slow digestive starch and resistant starch, and glucosylated functional compounds with increased water solubility and stability. Furthermore, AS produces turnaose more efficiently than other carbohydrate-active enzymes. Amylose synthesized by AS forms microparticles and these can be utilized as biocompatible materials with various bio-applications, including drug delivery, chromatography, and bioanalytical sciences. This review not only compares the gene and enzyme characteristics of microbial AS, studied to date, but also focuses on the applications of AS in the biotechnology and food industries.
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Affiliation(s)
- Dong-Ho Seo
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896 Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea
| | - Seung-Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
| | - Young-Rok Kim
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Cheon-Seok Park
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
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5
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Affiliation(s)
- Gregory R. Ziegler
- Department of Food Science Penn State University University Park PA 16802 USA
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Colorimetric Determination of the Activity of Starch-Debranching Enzyme via Modified Tollens' Reaction. NANOMATERIALS 2019; 9:nano9091291. [PMID: 31509936 PMCID: PMC6781065 DOI: 10.3390/nano9091291] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 09/03/2019] [Accepted: 09/06/2019] [Indexed: 01/01/2023]
Abstract
Nelson–Somogyi and 3,5-dinitrosalicylic acid (DNS) assays are the classical analytical methods for the determination of activity of starch-debranching enzymes, however, they have a narrow detection range and do not adapt to the quantitative measurement of linear polysaccharides. Herein, we developed a simple and accurate colorimetric assay for determining the activity of starch-debranching pullulanase through the modified Tollens’ reaction in combination with UV irradiation. Silver nanoparticles (AgNPs) were formed by reducing aldehyde groups in short-chain glucans (SCGs) generated by debranching of waxy maize starch using pullulanase through the modified Tollens’ reaction. In addition to providing a reducing moiety to the Tollens’ reaction, the debranching product, SCGs, also enhanced the colloidal stability of synthesized AgNPs, of which the amplitude of its surface plasmon resonance (SPR) absorbance peak was proportional to the concentration of SCGs ranging from 0.01–10 mg/mL. The detection limit of this system was 0.01 mg/mL, which was found to be 100 times higher than that of the conventional DNS assay. The purification of SCGs by recrystallization and gelatinization improved the selectivity of this colorimetric assay for debranching products, which provides a simple and accurate means of monitoring the debranching process and characterizing the activity of starch-debranching enzymes.
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Agarwal N, Narnoliya LK, Singh SP. Characterization of a novel amylosucrase gene from the metagenome of a thermal aquatic habitat, and its use in turanose production from sucrose biomass. Enzyme Microb Technol 2019; 131:109372. [PMID: 31615660 DOI: 10.1016/j.enzmictec.2019.109372] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 06/21/2019] [Accepted: 07/09/2019] [Indexed: 02/08/2023]
Abstract
Turanose is a natural isomer of sucrose. It is an emerging functional sweetener of the next generation. Turanose is catalytically synthesized from the sucrose biomass by employing amylosucrase enzyme. In this study, a novel gene encoding amylosucrase (Asmet) has been identified from the metagenome of a thermal aquatic habitat. Asmet exhibits 37-55% identity at the protein level with the known amylosucrases characterized till date. Asmet was cloned and expressed in Escherichia coli, followed by protein purification, and characterization. Asmet protein exhibited the maximum total activity at 9.0 pH and 60 °C temperature, whereas, 8.0 pH and 50 °C temperature were found optimum for transglycosylation activity. Asmet showed fairly high thermal tolerance at 50 °C. The conjugation of Asmet protein with functionalized iron nanoparticles significantly improved its thermal tolerance, showing hardly any loss in the enzyme's activity even after 72 h of heat (50 °C) exposure. The turanose yield of about 47% was achieved from 1.5 M sucrose, containing 0.5 M fructose in the reaction. Turanose was purified (˜95%) via a bio-physical process, and characterized by TLC, HPLC, and NMR. The novel amylosucrase gene was demonstrated to be a potential candidate for turanose production, utilizing various sucrose containing feedstocks.
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Affiliation(s)
- Neera Agarwal
- Center of Innovative and Applied Bioprocessing, S.A.S. Nagar, Sector-81 (Knowledge City), Mohali, 140 306, India; Department of Biotechnology, Panjab University, Chandigarh, India
| | - Lokesh Kumar Narnoliya
- Center of Innovative and Applied Bioprocessing, S.A.S. Nagar, Sector-81 (Knowledge City), Mohali, 140 306, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, S.A.S. Nagar, Sector-81 (Knowledge City), Mohali, 140 306, India.
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Seo DH, Jung JH, Park CS. Improved polymerization activity of Deinococcus geothermalis amylosucrase by semi-rational design: Effect of loop flexibility on the polymerization reaction. Int J Biol Macromol 2019; 130:177-185. [DOI: 10.1016/j.ijbiomac.2019.02.139] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 02/15/2019] [Accepted: 02/23/2019] [Indexed: 12/17/2022]
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Biochemical characterization of a highly thermostable amylosucrase from Truepera radiovictrix DSM 17093. Int J Biol Macromol 2018; 116:744-752. [DOI: 10.1016/j.ijbiomac.2018.05.096] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 05/13/2018] [Accepted: 05/14/2018] [Indexed: 12/31/2022]
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Luo K, Jeong KB, You SM, Lee DH, Kim YR. Molecular Rearrangement of Glucans from Natural Starch To Form Size-Controlled Functional Magnetic Polymer Beads. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6806-6813. [PMID: 29902000 DOI: 10.1021/acs.jafc.8b01590] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Herein, we report a fairly simple and environmentally friendly approach for the fabrication of starch-based magnetic polymer beads (SMPBs) with uniform shape and size through spontaneous rearrangement of short-chain glucan (SCG) produced by enzymatic debranching of waxy maize starch. The paramagnetic materials, dextran-coated iron oxide nanoparticles (Dex@IONPs), were readily incorporated into the starch microstructure and rendered a superparamagnetic property to the SMPBs. The morphology and size of resulting SMPBs turned out to be modulated by Dex@IONPs in a concentration-dependent manner, of which Dex@IONPs was assumed to be acting as a seed inducing the epitaxial crystallization of SCG and further transforming it into homogeneous microparticles. The surface of SMPBs was readily functionalized with an antibody through a one-step reaction using a linker protein. The immuno-SMPBs showed great capture efficiency (>90%) for target bacteria. The colloidal stability and favorable surface environment for biomolecules are believed to be responsible for the high capture efficiency and specificity of the SMPBs. Furthermore, the captured bacteria along with antibody and linker protein were effectively eluted from the surface of SMPBs by adding free maltose, making this new material suitable for various chromatographic applications.
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Affiliation(s)
- Ke Luo
- Institute of Life Sciences and Resources & Department of Food Science and Biotechnology, College of Life Sciences , Kyung Hee University , Yongin 17104 South Korea
| | - Ki-Baek Jeong
- Institute of Life Sciences and Resources & Department of Food Science and Biotechnology, College of Life Sciences , Kyung Hee University , Yongin 17104 South Korea
| | - Sang-Mook You
- Institute of Life Sciences and Resources & Department of Food Science and Biotechnology, College of Life Sciences , Kyung Hee University , Yongin 17104 South Korea
| | - Da-Hee Lee
- Institute of Life Sciences and Resources & Department of Food Science and Biotechnology, College of Life Sciences , Kyung Hee University , Yongin 17104 South Korea
| | - Young-Rok Kim
- Institute of Life Sciences and Resources & Department of Food Science and Biotechnology, College of Life Sciences , Kyung Hee University , Yongin 17104 South Korea
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Tian Y, Xu W, Zhang W, Zhang T, Guang C, Mu W. Amylosucrase as a transglucosylation tool: From molecular features to bioengineering applications. Biotechnol Adv 2018; 36:1540-1552. [PMID: 29935268 DOI: 10.1016/j.biotechadv.2018.06.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 06/10/2018] [Accepted: 06/15/2018] [Indexed: 02/04/2023]
Abstract
Amylosucrase (EC 2.4.1.4, ASase), an outstanding sucrose-utilizing transglucosylase in the glycoside hydrolase family 13, can produce glucans with only α-1,4 linkages. Generally, on account of a double-displacement mechanism, ASase can catalyze polymerization, isomerization, and hydrolysis reactions with sucrose as the sole substrate, and has transglycosylation capacity to attach glucose molecules from sucrose to extra glycosyl acceptors. Based on extensive enzymology research, this review presents the characteristics of various ASases, including their microbial metabolism, preparation, and enzymatic properties, and exhibits structure-based strategies in the improvement of activity, specificity, and thermostability. As a vital transglucosylation tool of producing sugars, carbohydrate-based bioactive compounds, and materials, the bioengineering applications of ASases are also systematically summarized.
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Affiliation(s)
- Yuqing Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cuie Guang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Luo K, Jeong KB, Park CS, Kim YR. Biosynthesis of superparamagnetic polymer microbeads via simple precipitation of enzymatically synthesized short-chain amylose. Carbohydr Polym 2018; 181:818-824. [DOI: 10.1016/j.carbpol.2017.11.073] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 11/16/2017] [Accepted: 11/20/2017] [Indexed: 12/30/2022]
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Letona CAM, Park CS, Kim YR. Amylosucrase-mediated β-carotene encapsulation in amylose microparticles. Biotechnol Prog 2017; 33:1640-1646. [DOI: 10.1002/btpr.2521] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2017] [Revised: 05/31/2017] [Indexed: 11/05/2022]
Affiliation(s)
- Carlos Andres Morales Letona
- Graduate School of Biotechnology & Dept. of Food Science and Biotechnology; College of Life Sciences, Kyung Hee University; Yongin 17104 Republic of Korea
| | - Cheon-Seok Park
- Graduate School of Biotechnology & Dept. of Food Science and Biotechnology; College of Life Sciences, Kyung Hee University; Yongin 17104 Republic of Korea
| | - Young-Rok Kim
- Graduate School of Biotechnology & Dept. of Food Science and Biotechnology; College of Life Sciences, Kyung Hee University; Yongin 17104 Republic of Korea
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Wang Y, Xu W, Bai Y, Zhang T, Jiang B, Mu W. Identification of an α-(1,4)-Glucan-Synthesizing Amylosucrase from Cellulomonas carboniz T26. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2110-2119. [PMID: 28240031 DOI: 10.1021/acs.jafc.6b05667] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Amylosucrase, catalyzing the synthesis of α-(1,4)-glucan from sucrose, has been widely studied and used in carbohydrate biotransformation because of its versatile activities. In this study, a novel amylosucrase was characterized from Cellulomonas carboniz T26. The recombinant enzyme was overexpressed in Escherchia coli and purified by nickel affinity chromatography. It was determined to be a monomeric protein with a molecular mass of 72 kDa. The optimum pH and temperature for transglucosylation were measured to be pH 7.0 and 40 °C. The transglucosylation activity was significantly higher than the hydrolytic activity. The main product generated from sucrose was structurally determined to be α-(1,4)-glucan. A small amount of glucose was produced by hydrolysis, and sucrose isomers including turanose and trehalulose were generated as minor products. The ratio of hydrolytic, polymerization, and isomerization reactions was calculated to be 5.8:84.0:10.2. The enzyme favored production of long-chain insoluble α-glucan at lower temperature.
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Affiliation(s)
- Yongchun Wang
- State Key Laboratory of Food Science and Technology and ‡Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University , Wuxi, 214122, Jiangsu China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology and ‡Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University , Wuxi, 214122, Jiangsu China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology and ‡Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University , Wuxi, 214122, Jiangsu China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology and ‡Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University , Wuxi, 214122, Jiangsu China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology and ‡Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University , Wuxi, 214122, Jiangsu China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology and ‡Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University , Wuxi, 214122, Jiangsu China
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