1
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Ohmoto C, Taguchi T, Onishi M, Yamaguchi H, Sekita M, Hashimoto T, Hirata Y, Katsuno N, Nishizu T. Retrogradation inhibition and intragranular distribution in cooked rice by addition of α-glucosidase (AG) and branching enzyme (BE). Food Chem 2024; 456:140049. [PMID: 38878545 DOI: 10.1016/j.foodchem.2024.140049] [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: 01/14/2024] [Revised: 05/25/2024] [Accepted: 06/08/2024] [Indexed: 07/24/2024]
Abstract
The effect of inhibiting retrogradation and changes in chain length distribution by AG and BE, which are texture-modifying enzymes, has been clarified. To ascertain in which part of the rice grain retrogradation occurs and which enzymes is most effective, the degree of retrogradation in each part of the rice grain was measured from the surface to the core of the same rice grain using a synchrotron radiation X-ray beam with a beam size of 100 μm. Retrogradation was effectively suppressed at all measurement sites by enzyme addition, although the effect of enzymes was greater at the surface. Rice grain sections were stained with iodine and eosin. A starch layer that does not easily form a complex with iodine was observed inside the protein layer at the surface of cooked rice. A starch layer with a long molecular chain that forms complexes with iodine was observed inside the rice grain.
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Affiliation(s)
- Chie Ohmoto
- Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa, 210-8681, Japan; Gifu University, 1-1 Yanagido, Gifu-shi, Gifu, 501-1193, Japan
| | - Takumi Taguchi
- Gifu University, 1-1 Yanagido, Gifu-shi, Gifu, 501-1193, Japan
| | - Misa Onishi
- Gifu University, 1-1 Yanagido, Gifu-shi, Gifu, 501-1193, Japan
| | - Hideyuki Yamaguchi
- Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa, 210-8681, Japan
| | - Misa Sekita
- Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa, 210-8681, Japan
| | - Takuya Hashimoto
- Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa, 210-8681, Japan
| | | | - Nakako Katsuno
- Gifu University, 1-1 Yanagido, Gifu-shi, Gifu, 501-1193, Japan
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2
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Um HE, Park BR, Kim YM, Lee BH. Slow digestion properties of long-sized isomaltooligosaccharides synthesized by a transglucosidase from Thermoanaerobacter thermocopriae. Food Chem 2023; 417:135892. [PMID: 36933421 DOI: 10.1016/j.foodchem.2023.135892] [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: 11/08/2022] [Revised: 02/28/2023] [Accepted: 03/04/2023] [Indexed: 03/19/2023]
Abstract
Isomaltooligosaccharides (IMOs) are widely used as prebiotic ingredients that promote colon health; however, recent studies revealed that these are slowly hydrolyzed to glucose within the small intestine. Here, novel α-glucans with a higher number of α-1,6 linkages were synthesized from maltodextrins using the Thermoanaerobacter thermocopriae-derived transglucosidase (TtTG) to decrease susceptibility to hydrolysis and improve slow digestion properties. The synthesized long-sized IMOs (l-IMOs; 70.1% of α-1,6 linkages), comprising 10-12 glucosyl units, exhibited slow hydrolysis to glucose when compared to commercial IMOs under treatment with mammalian α-glucosidase level. In male mice, the ingestion of l-IMOs significantly decreased the post-prandial glycemic response compared to other samples (p < 0.05). Therefore, enzymatically synthesized l-IMOs can be applied as functional ingredients for the modulation of blood glucose homeostasis in obesity, Type 2 diabetes, and other chronic diseases.
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Affiliation(s)
- Ha-Eun Um
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 55365, Republic of Korea.
| | - Young Min Kim
- Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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3
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Zhong Y, Herburger K, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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Park BR, Park JY, Lee SH, Hong SJ, Jeong JH, Choi JH, Park SY, Park CS, Lee HN, Kim YM. Synthesis of improved long-chain isomaltooligosaccharide, using a novel glucosyltransferase derived from Thermoanaerobacter thermocopriae, with maltodextrin. Enzyme Microb Technol 2021; 147:109788. [PMID: 33992410 DOI: 10.1016/j.enzmictec.2021.109788] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 03/19/2021] [Accepted: 03/19/2021] [Indexed: 11/19/2022]
Abstract
Isomaltooligosaccharide (IMO), considered to be a prebiotic, reportedly has health effects, particularly in terms of digestion; however, the prebiotic effects of IMOs depend largely on the degree of polymerization. Currently, IMOs are commercially produced using transglucosidase (TG) derived from Aspergillus niger. Here, we report a novel Thermoanaerobacter thermocopriae-derived TG (TtTG) that can produce long-chain IMOs (L-IMOs) using maltodextrin as the main substrate. A putative carbohydrate-binding gene comprising carbohydrate-binding module 35 and glycoside hydrolase family 15 domain was cloned and successfully overexpressed in Escherichia coli BL21 (DE3) cells. The resulting purified recombinant enzyme (TtTG) had a molecular mass of 94 kDa. TtTG displayed an optimal pH of 4.0 (higher than that of commercial TG) and an optimal temperature of 60 °C (same as that of commercial TG). TtTG also enabled the synthesis of oligosaccharides using various saccharides, such as palatinose, kojibiose, sophorose, maltose, cellobiose, isomaltose, gentiobiose, and trehalose, which acted as specific acceptors. TtTG could also produce a medium-sized L-IMO, different from that by dextran-dextrinase and TG, from maltodextrin, as the sole substrate. Thus, the novel combination of maltodextrin and TtTG shows potential as an effective method for commercially producing L-IMOs with improved prebiotic effects.
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Affiliation(s)
- Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea.
| | - Ji Yeong Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - So Hee Lee
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Seong-Jin Hong
- Department of Food Science and Technology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Ji Hye Jeong
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Ji-Ho Choi
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Shin-Yong Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Chan Soon Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Ha-Nul Lee
- Department of Food Science and Technology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Young-Min Kim
- Department of Food Science and Technology, Chonnam National University, Gwangju, 61186, Republic of Korea.
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5
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Zhong Y, Keeratiburana T, Kain Kirkensgaard JJ, Khakimov B, Blennow A, Hansen AR. Generation of short-chained granular corn starch by maltogenic α-amylase and transglucosidase treatment. Carbohydr Polym 2021; 251:117056. [DOI: 10.1016/j.carbpol.2020.117056] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/20/2020] [Accepted: 09/02/2020] [Indexed: 10/23/2022]
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6
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Honda C, Katsuta R, Yamada M, Kojima Y, Mamiya A, Okada N, Kawamura T, Totsuka A, Shindo H, Hosaka M, Nukada T, Tokuoka M. Novel glucoamylase-resistant gluco-oligosaccharides with adjacent α-1, 6 branches at the non-reducing end discovered in Japanese rice wine, sake. Carbohydr Polym 2020; 251:116993. [PMID: 33142564 DOI: 10.1016/j.carbpol.2020.116993] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/08/2020] [Accepted: 08/22/2020] [Indexed: 10/23/2022]
Abstract
Sake, a traditional Japanese rice wine, contains various oligosaccharides (Sake oligosaccharides; SAOs) derived from rice starch. We previously found that SAOs reach a high degree of polymerization (DP). In this study, we developed a hydrophilic interaction liquid chromatography-time-of-flight/mass spectrometry (HILIC-TOF/MS) based analytical method to separate isomeric SAOs. Isomers of SAOs with DP = 6, 7, and 8, which were named DP6-1, DP7-1, DP8-1 and DP8-2, respectively, were purified from sake and their structures were determined by two-dimensional NMR spectroscopy. These were novel oligosaccharides containing two α-1, 6 bonded branches on an α-1, 4-linked glucose main chain. Interestingly, adjacent double α-1, 6 branches that have not been identified in starch, were found in DP6-1, DP7-1, and DP8-1, suggesting the presence of the branching pattern in starch. DP6-1 was poorly digested by fungal glucoamylase, and this may be attributed to its adjacent double branches at the non-reducing end.
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Affiliation(s)
- Chihiro Honda
- Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Ryo Katsuta
- Department of Chemistry for Life Sciences and Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Mariko Yamada
- Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Yusuke Kojima
- Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Ayane Mamiya
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Nanako Okada
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Takuya Kawamura
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Akira Totsuka
- Research Institute of KANSEI Science, 1-5-2-505 Honcho, Naka-ku, Yokohama, Kanagawa, 231-0005, Japan
| | - Hitoshi Shindo
- Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Masaru Hosaka
- Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Tomoo Nukada
- Department of Chemistry for Life Sciences and Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Masafumi Tokuoka
- Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan.
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Vahidi SH, Bozorgmehr MR, Morsali A, Beyramabadi SA. Does high pressure have any effect on the structure of alpha amylase and its ability to binding to the oligosaccharides having 3-7 residues? Molecular dynamics study. J Mol Graph Model 2018; 80:85-94. [PMID: 29328994 DOI: 10.1016/j.jmgm.2018.01.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 01/02/2018] [Accepted: 01/04/2018] [Indexed: 10/18/2022]
Abstract
Studies have shown that deletion of amino acids from the C-terminus of amylase do not alter its amylolytic activity. Although high pressure is used to modify the structure and function of this enzyme, the effects of high pressures on the structures of the wild-type and truncated amylases have not yet been understood at the molecular level. Using molecular dynamic simulations and docking, we studied the structures of wild-type and truncated Taka-amylases at high pressures (1000-4000 bar). To construct the truncated Taka-amylase, 50 and 100 C-terminal residues were removed in two separate steps. Results of simulation showed that, although the overall shape partly agglomerates with rise in pressure, high pressure fails to modify the structure of the barrel-like region of the β-sheet in the wild-type and truncated enzymes. A comparison of contact graphs revealed that the changes at the N-terminus were less extensive than those at the C-terminus. Further analysis showed that 10 regions of the secondary structures changed due to pressure change in wild-type amylase, of which 6 regions were associated with the loops and 4 with helix, while the structure of β-sheets remained unchanged. The docking of maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose with the averaged structures obtained from different simulations was conducted to characterize the influence of pressure on the activities of the wild-type and truncated enzymes. The results showed that maltoheptaose made hydrophobic contacts with residues Tyr238-Asp117-Tyr82-Leu166-Leu232-Tyr155 and hydrogen contacts with residues Asp233-Gly234-Asp206-Arg204-His296-Glu230. Similar results were obtained for other malto-oligosaccharides.
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Affiliation(s)
- S Hooman Vahidi
- Department of Chemistry, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | | | - Ali Morsali
- Department of Chemistry, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - S Ali Beyramabadi
- Department of Chemistry, Mashhad Branch, Islamic Azad University, Mashhad, Iran
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8
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Sorndech W, Tongta S, Blennow A. Slowly Digestible‐ and Non‐Digestible α‐Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects. STARCH-STARKE 2017. [DOI: 10.1002/star.201700145] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Waraporn Sorndech
- School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000Thailand
| | - Sunanta Tongta
- School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000Thailand
| | - Andreas Blennow
- Faculty of Sciences Department of Plant and Environmental Sciences University of CopenhagenFrederiksberg C 1871Denmark
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9
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Combination of amylase and transferase catalysis to improve IMO compositions and productivity. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.071] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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10
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Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2016.12.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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11
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Paenibacillus sp. 598K 6-α-glucosyltransferase is essential for cycloisomaltooligosaccharide synthesis from α-(1 → 4)-glucan. Appl Microbiol Biotechnol 2017; 101:4115-4128. [DOI: 10.1007/s00253-017-8174-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 01/29/2017] [Accepted: 02/01/2017] [Indexed: 11/26/2022]
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12
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Leemhuis H, Dobruchowska JM, Ebbelaar M, Faber F, Buwalda PL, van der Maarel MJEC, Kamerling JP, Dijkhuizen L. Isomalto/malto-polysaccharide, a novel soluble dietary fiber made via enzymatic conversion of starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12034-12044. [PMID: 25412115 DOI: 10.1021/jf503970a] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Dietary fibers are at the forefront of nutritional research because they positively contribute to human health. Much of our processed foods contain, however, only small quantities of dietary fiber, because their addition often negatively affects the taste, texture, and mouth feel. There is thus an urge for novel types of dietary fibers that do not cause unwanted sensory effects when applied as ingredient, while still positively contributing to the health of consumers. Here, we report the generation and characterization of a novel type of soluble dietary fiber with prebiotic properties, derived from starch via enzymatic modification, yielding isomalto/malto-polysaccharides (IMMPs), which consist of linear (α1 → 6)-glucan chains attached to the nonreducing ends of starch fragments. The applied Lactobacillus reuteri 121 GTFB 4,6-α-glucanotransferase enzyme synthesizes these molecules by transferring the nonreducing glucose moiety of an (α1 → 4)-glucan chain to the nonreducing end of another (α1 → 4)-α-glucan chain, forming an (α1 → 6)-glycosidic linkage. Once elongated in this way, the molecule becomes a better acceptor substrate and is then further elongated with (α1 → 6)-linked glucose residues in a linear way. Comparison of 30 starches, maltodextrins, and α-glucans of various botanical sources, demonstrated that substrates with long and linear (α1 → 4)-glucan chains deliver products with the highest percentage of (α1 → 6) linkages, up to 92%. In vitro experiments, serving as model of the digestive power of the gastrointestinal tract, revealed that the IMMPs, or more precisely the IMMP fraction rich in (α1 → 6) linkages, will largely pass the small intestine undigested and therefore end up in the large intestine. IMMPs are a novel type of dietary fiber that may have health promoting activity.
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Affiliation(s)
- Hans Leemhuis
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen , 9747 AG Groningen, The Netherlands
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13
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Housaindokht MR, Bozorgmehr MR, Hosseini HE, Jalal R, Asoodeh A, Saberi M, Haratipour Z, Monhemi H. Structural properties of the truncated and wild types of Taka-amylase: A molecular dynamics simulation and docking study. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.molcatb.2013.05.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Manzo E, Tramice A, Pagano D, Trincone A, Fontana A. Chemo-enzymatic preparation of α-6-sulfoquinovosyl-1,2-O-diacylglycerols. Tetrahedron 2012. [DOI: 10.1016/j.tet.2012.09.100] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Panesar PS, Kumari S, Panesar R. Biotechnological approaches for the production of prebiotics and their potential applications. Crit Rev Biotechnol 2012; 33:345-64. [PMID: 22985065 DOI: 10.3109/07388551.2012.709482] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Worldwide interest in prebiotics have been increasing extensively both as food ingredients and pharmacological supplements, since they have beneficial properties for human health. Prebiotics not only stimulate the growth of healthy bacteria such as bifidobacteria and lactobacilli in the gut but also increase the resistance towards pathogens. In addition to this, they also act as dietary fiber, an energy source for intestinal cells after converting to short-chain fatty acids, a stimulator of immune systems, sugar replacer etc. Moreover, due to heat resistant properties, they are able to maintain their intact form during the baking process and allow them to be incorporated into every day food products. Thus, they can be interesting and useful ingredients in the development of novel functional foods. This review provides comprehensive information about the different biotechnological techniques employed in the production of prebiotics and their potential applications in different areas.
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Affiliation(s)
- Parmjit S Panesar
- Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology , Longowal, Punjab , India
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16
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Casarrubias-Castillo MG, Hamaker BR, Rodriguez-Ambriz SL, Bello-Pérez LA. Physicochemical, structural, and digestibility properties of enzymatic modified plantain and mango starches. STARCH-STARKE 2012. [DOI: 10.1002/star.201100142] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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17
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Monitoring the hydrolysis and transglycosylation activity of α-glucosidase from Aspergillus niger by nuclear magnetic resonance spectroscopy and mass spectrometry. Anal Biochem 2009; 393:23-8. [DOI: 10.1016/j.ab.2009.06.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2009] [Revised: 05/14/2009] [Accepted: 06/05/2009] [Indexed: 11/18/2022]
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18
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Ota M, Okamoto T, Hoshino W, Wakabayashi H. Action of α-d-glucosidase from Aspergillus niger towards dextrin and starch. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.03.047] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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