1
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Yaşar A, Ryu HJ, Esen E, Sarıoğlan İ, Deemer D, Çetin B, Yoo SH, Lindemann SR, Lee BH, Tunçil YE. The branching ratio of enzymatically synthesized α-glucans impacts microbiome and metabolic outcomes of in vitro fecal fermentation. Carbohydr Polym 2024; 335:122087. [PMID: 38616077 DOI: 10.1016/j.carbpol.2024.122087] [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: 01/25/2024] [Revised: 03/07/2024] [Accepted: 03/24/2024] [Indexed: 04/16/2024]
Abstract
The aim of this study was to evaluate the impacts of enzymatically synthesized α-glucans possessing α-1,4- and α-1,6-glucose linkages, and varying in branching ratio, on colonic microbiota composition and metabolic function. Four different α-glucans varying in branching ratio were synthesized by amylosucrase from Neisseria polysaccharea and glycogen branching enzyme from Rhodothermus obamensis. The branching ratios were found to range from 0 % to 2.8 % using GC/MS. In vitro fecal fermentation analyses (n = 8) revealed that the branching ratio dictates the short-chain fatty acid (SCFA) generation by fecal microbiota. Specifically, slightly branched (0.49 %) α-glucan resulted in generation of significantly (P < 0.05) higher amounts of propionate, compared to more-branched counterparts. In addition, the amount of butyrate generated from this α-glucan was statistically (P > 0.05) indistinguishable than those observed in resistant starches. 16S rRNA sequencing revealed that enzymatically synthesized α-glucans stimulated Lachnospiraceae and Ruminococcus related OTUs. Overall, the results demonstrated metabolic function of colonic microbiota can be manipulated by altering the branching ratio of enzymatically synthesized α-glucans, providing insights into specific structure-function relationships between dietary fibers and the colonic microbiome. Furthermore, the slightly branched α-glucans could be used as functional carbohydrates to stimulate the beneficial microbiota and SCFAs in the colon.
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Affiliation(s)
- Arife Yaşar
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkiye
| | - Hye-Jung Ryu
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Emine Esen
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkiye
| | - İhsan Sarıoğlan
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkiye
| | - Dane Deemer
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, 47907, IN, USA
| | - Bülent Çetin
- Food Engineering Department, Agricultural Faculty, Atatürk University, Erzurum, 25100, Turkiye
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Stephen R Lindemann
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, 47907, IN, USA; Department of Nutrition Science, Purdue University, West Lafayette 47907, IN, USA; Department of Biological Sciences, Purdue University, West Lafayette 47907, IN, USA
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Yunus E Tunçil
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkiye; Medical and Cosmetic Plants Application and Research Center, Necmettin Erbakan University, Konya 42090, Turkiye.
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2
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Park I, Mannaa M. Assessing Amylose Content with Iodine and Con A Methods, In Vivo Digestion Profile, and Thermal Properties of Amylosucrase-Treated Waxy Corn Starch. Foods 2024; 13:1203. [PMID: 38672876 PMCID: PMC11048771 DOI: 10.3390/foods13081203] [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: 03/12/2024] [Revised: 04/09/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from Neisseria polysaccharea (NP) to elongate the glucan. The amylose content of the AS-modified starches was determined using iodine and concanavalin A (Con A) methods, and their in vivo digestion, thermal, swelling, and pasting properties were evaluated. The amylose content of AS-treated starches was not significantly different (p > 0.05) when using the Con A method but was significantly higher than that of non-AS-treated samples when using the iodine method. In vivo, rats fed AS-treated starch had significantly lower blood glucose levels at 15 min than other rats; rats fed 460 U AS had lower blood glucose levels at 30 and 60 min than non-AS-treated rats. DSC analysis revealed that AS-treated starches exhibited higher initial, melting, and completion temperatures. Minimal volume expansion was observed by swelling factor analysis, while a Rapid Visco Analyzer assessment revealed that they had higher pasting onset temperatures, lower peak viscosities, and no trough viscosity compared to native starch. The elongated glucans in AS-treated starch reinforced their crystalline structure and increased slowly digestible and enzyme-resistant starch content. Overall, AS-treated starch showed unique thermal properties and a reduced blood glucose index upon administration. This distinctive characteristic of NPAS-treated starch makes it a good candidate food or non-food material for cosmetic products, medical materials, and adhesives.
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Affiliation(s)
- Inmyoung Park
- School of Food and Culinary Arts, Youngsan University, Busan 48015, Republic of Korea
| | - Mohamed Mannaa
- Department of Integrated Biological Science, Pusan National University, Busan 46241, Republic of Korea;
- Department of Plant Pathology, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
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3
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Park SD, Al Mijan M, Kwon TE, Lim TG, Yoo SH. Characterization and applications of biomacromolecule structurally similar to glycogen as a dispersion aid and skin protection agent. Int J Biol Macromol 2024; 265:130667. [PMID: 38453106 DOI: 10.1016/j.ijbiomac.2024.130667] [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: 09/18/2023] [Revised: 02/20/2024] [Accepted: 03/04/2024] [Indexed: 03/09/2024]
Abstract
Glycogen is a naturally occurring or metabolically synthesized biological macromolecule found in a wide range of living organisms, including animals, microorganisms, and even plants. However, naturally sourced glycogen poses challenges for industrial use. This study focused on a biological macromolecule referred to as glycogen-like particles (GLPs), detailing the production methods and biological properties of these particles. In vitro enzymatic production of GLPs was successfully achieved. GLPs synthesized through a simultaneous enzymatic reaction using sucrose had significant changes in their structure and functionality based on the branching enzyme (BE) to amylosucrase (ASase) ratio. As this ratio increased, the GLPs developed higher molecular weights and greater density, solubility, and branching degree while reducing size and turbidity. Structural changes in these enzymes were not observed beyond a critical BE/ASase ratio. Uniformly dispersed curcumin powder was generated in 50 % (w/v) aqueous GLP solution, and the GLPs were non-toxic to human skin keratinocytes at a concentration of 2.5 mg/mL. GLPs with lower branching inhibited tyrosinase activity and melanin synthesis, while those with more long chains displayed effective UV-blocking. By manipulating the BE/ASase ratio, GLPs were shown to display diverse chemical structures and physical characteristics, suggesting their potential application in the food and cosmetics industries.
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Affiliation(s)
- Sang-Dong Park
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Mohammad Al Mijan
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Tae-Eun Kwon
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
| | - Tae-Gyu Lim
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
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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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Jin SH, Kwon TE, Kang JU, Yoo SH, Chang PS, Yoo SH. Production of branched glucan polymer by a novel thermostable branching enzyme of Bifidobacterium thermophilum via one-pot biosynthesis containing a dual enzyme system. Carbohydr Polym 2023; 309:120646. [PMID: 36906355 DOI: 10.1016/j.carbpol.2023.120646] [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: 10/12/2022] [Revised: 01/19/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
Glycogen-like particles (GLPs) are applied in food, pharmaceutical, and cosmetics. The large-scale production of GLPs is limited by their complicated multi-step enzymic processes. In this study, GLPs were produced in a one-pot dual-enzyme system using Bifidobacterium thermophilum branching enzyme (BtBE) and Neisseria polysaccharea amylosucrase (NpAS). BtBE showed excellent thermal stability (half-life of 1732.9 h at 50 °C). Substrate concentration was the most influential factor during GLPs production in this system: GLPs yield and [sucrose]ini decreased from 42.4 % to 17.4 % and 0.3 to 1.0 M, respectively. Molecular weight and apparent density of GLPs decreased significantly with increasing [sucrose]ini. Regardless of the [sucrose]ini, the DP 6 of branch chain length was predominantly occupied. GLP digestibility increased with increasing [sucrose]ini, indicating that the degree of GLP hydrolysis may be negatively related to its apparent density. This one-pot biosynthesis of GLPs using a dual-enzyme system could be useful for the development of industrial processes.
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Affiliation(s)
- Seong-Ho Jin
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Tae-Eun Kwon
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
| | - Jeon-Uk Kang
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Sun-Hwa Yoo
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
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6
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Ryu HJ, Song YB, Choi W, Yoo SH, Lee BH. Macromolecular α-glucans with α-1,3/α-1,4 branching structures produced using dual glycosyltransferases: Elucidation of physicochemical and slowly digestible properties. Int J Biol Macromol 2023; 242:124921. [PMID: 37201882 DOI: 10.1016/j.ijbiomac.2023.124921] [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: 02/07/2023] [Revised: 04/25/2023] [Accepted: 05/14/2023] [Indexed: 05/20/2023]
Abstract
Amylosucrase from Neisseria polysaccharea (NpAS) produces the linear amylose-like α-glucans by the elongation property from sucrose, and 4,3-α-glucanotransferase from Lactobacillus fermentum NCC 2970 (4,3-αGT) newly synthesizes the α-1,3 linkages after cleaving the α-1,4 linkages by the glycosyltransferring property. This study focused on the synthesis of high molecular α-1,3/α-1,4-linked glucans by combining NpAS and 4,3-αGT and analyzed their structural and digestive properties. The enzymatically synthesized α-glucans have a molecular weight of >1.6 × 107 g mol-1, and the α-4,3 branching ratios on the structures increased as the amount of 4,3-αGT increased. The synthesized α-glucans were hydrolyzed to linear maltooligosaccharides and α-4,3 branched α-limit dextrins (α-LDx) by human pancreatic α-amylase, and the amounts of produced α-LDx were increased depending on the ratio of synthesized α-1,3 linkages. In addition, approximately 80 % of the synthesized products were partially hydrolyzed by mammalian α-glucosidases, and the glucose generation rates decelerated as the amounts of α-1,3 linkages increased. In conclusion, new types of α-glucans with α-1,4 and α-1,3 linkages were successfully synthesized by a dual enzyme reaction. These can be utilized as slowly digestible and prebiotic ingredients in the gastrointestinal tract due to their novel linkage patterns and high molecular weights.
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Affiliation(s)
- Hye-Jung Ryu
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Young-Bo Song
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Wonkyun Choi
- LMO Team, National Institute of Ecology (NIE), Seocheon 33657, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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7
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Fu Z, Zhang X, Liu J, Li J, Zeng Y, Yang J, Sun Y, Cui J, Zhu Y. Enzymatic synthesis and immunomodulatory activity of highly branched α-D-glucans with glycogen-like structure. Int J Biol Macromol 2023; 237:123882. [PMID: 37015174 DOI: 10.1016/j.ijbiomac.2023.123882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 02/12/2023] [Accepted: 02/26/2023] [Indexed: 04/05/2023]
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8
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Song EJ, Lee ES, So YS, Lee CY, Nam YD, Lee BH, Seo DH. Modulation of gut microbiota by rice starch enzymatically modified using amylosucrase from Deinococcus geothermalis. Food Sci Biotechnol 2023; 32:565-575. [PMID: 36911326 PMCID: PMC9992496 DOI: 10.1007/s10068-022-01238-1] [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: 08/12/2022] [Revised: 10/31/2022] [Accepted: 12/26/2022] [Indexed: 01/28/2023] Open
Abstract
Amylosucrase can increase the amount of resistant starch (RS) in starch by transferring glucose from sucrose to amylopectin. Here, rice starch was modified using amylosucrase from Deinococcus geothermalis (DgAS). DgAS-modified rice starch (DMRS) increased the side-chain length of amylopectin and appeared in the form of B-type crystals. In vitro digestion analyses revealed that DMRS had a higher RS contents and lower digestion rate than native rice starch. When high-fat diet (HFD)-induced C57BL/6 mice were orally administered DMRS, body weight and white fat tissues of DMRS-fed HFD mice were not significantly different. However, serum leptin and glucose levels were significantly decreased and serum glucagon like peptide-1was increased in these mice. The cecal microbiome in DMRS-fed HFD mice was identified to investigate the role of DMRS in gut microbiota regulation. DMRS supplementation increased the relative abundance of Bacteroides, Faecalibaculum, and Ruminococcus in mouse gut microbiota. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01238-1.
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Affiliation(s)
- Eun-Ji Song
- Research Group of Personalized Diet, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Eun-Sook Lee
- Department of Pharmacology, Asan Medical Center, University of Ulsan College of Medicine, Seoul, 05505 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
| | - Chang-Young Lee
- Department of Food Science and Technology, College of Agriculture and Life Sciences Jeonbuk National University, Jeonju, 54896 Republic of Korea
| | - Young-Do Nam
- Research Group of Personalized Diet, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam, 13120 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
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Li J, Li Z, Gong H, Ma M, Li S, Yang H, Zhang H, Liu J. Identification and characterization of a novel high-activity amylosucrase from Salinispirillum sp. LH10-3-1. Appl Microbiol Biotechnol 2023; 107:1725-1736. [PMID: 36795143 DOI: 10.1007/s00253-023-12430-6] [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: 01/17/2023] [Accepted: 01/30/2023] [Indexed: 02/17/2023]
Abstract
In this study, a novel high-activity amylosucrase from Salinispirillum sp. LH10-3-1 (SaAS) was identified and characterized. The recombinant enzyme was determined as a monomer with a molecular mass of 75 kDa. SaAS protein exhibited the maximum total and polymerization activities at pH 9.0 and maximum hydrolysis activity at pH 8.0. The optimum temperature for total, polymerization, and hydrolysis activities were 40, 40, and 45 °C, respectively. Under the optimal pH and temperature, SaAS had a specific activity of 108.2 U/mg. SaAS also showed excellent salt tolerance and could retain 77.4% of its original total activity at 4.0 M NaCl. The addition of Mg2+, Ba2+, and Ca2+ enhanced the total activity of SaAS. When the conversion of 0.1 M and 1.0 M sucrose was catalyzed at pH 9.0 and 40 °C for 24 h, the ratios of hydrolysis, polymerization, and isomerization reactions were 11.9:77.4:10.7 and 15.3:53.5:31.2, respectively. The α-arbutin yield of 60.3% was achieved from 20 mM sucrose and 5 mM hydroquinone catalyzed by SaAS. KEY POINTS: • A novel amylosucrase from Salinispirillum sp. LH10-3-1 (SaAS) was characterized. • SaAS has the highest specific enzyme activity among all known amylosucrase. • SaAS has hydrolysis, polymerization, isomerization, and glucosyltransferase activities.
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Affiliation(s)
- Jing Li
- Centre for Bioengineering and Biotechnology, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Ziyi Li
- Centre for Bioengineering and Biotechnology, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Hui Gong
- Centre for Bioengineering and Biotechnology, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Mengyi Ma
- Centre for Bioengineering and Biotechnology, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Shuolei Li
- Centre for Bioengineering and Biotechnology, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Huilin Yang
- Centre for Bioengineering and Biotechnology, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Hailin Zhang
- Centre for Bioengineering and Biotechnology, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Jianguo Liu
- Centre for Bioengineering and Biotechnology, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China.
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Zhang H, Rui P, Wang T, Feng W, Chen Z, Zhou X, Wang R. Hydrothermal induced B → A allomorphic transition in retrograded starches with side chains elongated by amylosucrase to different lengths. Int J Biol Macromol 2022; 222:1221-1228. [PMID: 36181887 DOI: 10.1016/j.ijbiomac.2022.09.190] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/08/2022] [Accepted: 09/21/2022] [Indexed: 11/05/2022]
Abstract
In this study, chain-elongated starches were modified with hydrothermal treatment to produce hydrothermal-treated starches with different crystalline structures. All chain-elongated starches showed a B-type crystalline structure and the retrogradation of long branch chains accelerated the formation of starch crystallites. The hydrothermal treatment preserved the granular structure of starches but facilitated the rearrangement of starch chains to generate crystallites. Starches with short chain length favored the B → A allomorphic transition during the hydrothermal treatment. A longer chain length of starch led to greater stability of double helices and accordingly inhibited the B → A allomorphic transition, resulting from the hydrogen bonding along with the direction of helix restrained the displacement of the helix. The longer double helices resulted in higher gelatinization temperature of the chain-elongated starches. Moreover, the gelatinization temperature of the starches was further enhanced by the hydrothermal treatment, and both increased crystallinity and B → A allomorphic transition contributed to the improved thermal stability of the hydrothermal-treated starches.
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Affiliation(s)
- Hao Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Pinxin Rui
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Tao Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Feng
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhengxing Chen
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xing Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ren Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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11
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Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources. Food Sci Biotechnol 2022; 31:1179-1188. [DOI: 10.1007/s10068-022-01113-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/17/2022] [Accepted: 05/27/2022] [Indexed: 11/25/2022] Open
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12
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Ryu HJ, Jung DH, Yoo SH, Tuncil YE, Lee BH. Bifidogenic property of enzymatically synthesized water-insoluble α-glucans with different α-1,6 branching ratio. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Ni D, Chen Z, Tian Y, Xu W, Zhang W, Kim BG, Mu W. Comprehensive utilization of sucrose resources via chemical and biotechnological processes: A review. Biotechnol Adv 2022; 60:107990. [PMID: 35640819 DOI: 10.1016/j.biotechadv.2022.107990] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 11/30/2022]
Abstract
Sucrose, one of the most widespread disaccharides in nature, has been available in daily human life for many centuries. As an abundant and cheap sweetener, sucrose plays an essential role in our diet and the food industry. However, it has been determined that many diseases, such as obesity, diabetes, hyperlipidemia, etc., directly relate to the overconsumption of sucrose. It arouses many explorations for the conversion of sucrose to high-value chemicals. Production of valuable substances from sucrose by chemical methods has been studied since a half-century ago. Compared to chemical processes, biotechnological conversion approaches of sucrose are more environmentally friendly. Many enzymes can use sucrose as the substrate to generate functional sugars, especially those from GH68, GH70, GH13, and GH32 families. In this review, enzymatic catalysis and whole-cell fermentation of sucrose for the production of valuable chemicals were reviewed. The multienzyme cascade catalysis and metabolic engineering strategies were addressed.
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Affiliation(s)
- Dawei Ni
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ziwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - 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
| | - Byung-Gee Kim
- School of Chemical and Biological Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - 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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14
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Hong MG, Yoo SH, Lee BH. Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate. Carbohydr Polym 2022; 278:119016. [PMID: 34973805 DOI: 10.1016/j.carbpol.2021.119016] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/08/2021] [Accepted: 12/09/2021] [Indexed: 12/18/2022]
Abstract
Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7-4.9 × 107 g mol-1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%-9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%-46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response.
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Affiliation(s)
- Moon-Gi Hong
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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15
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Jun SJ, Lee JA, Kim YW, Yoo SH. Site-Directed Mutagenic Engineering of a Bifidobacterium Amylosucrase toward Greater Efficiency of Turanose Synthesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1579-1588. [PMID: 35080876 DOI: 10.1021/acs.jafc.1c06126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The aim of this study was to establish one of the most efficient biocatalytic processes for turanose production by applying a robust Bifidobacterium thermophilum (BtAS) mutant developed through site-directed mutagenesis. A gene encoding the amylosucrase of B. thermophilum (BtAS) was cloned and used as a mutagenesis template. Among the BtAS variants generated by the site-directed point mutation, four different single-point mutants (P200R, V202I, Y265F, and Y414F) were selected to create double-point mutants, among which BtASY414F/P200R displayed the greatest turanose productivity without losing the thermostability of native BtAS. The turanose yield of BtASY414F/P200R reached 89.3% at 50 °C after 6 h with 1.0 M sucrose + 1.0 M fructose. BtASY414F/P200R produced significantly more turanose than BtAS-wild type (WT) by 2 times and completed the reaction faster by another 2 times. Thus, turanose productivity (82.0 g/(L h)) by BtASY414F/P200R was highly improved from 28.1 g/(L h) of BtAS-WT with 2.0 M sucrose + 0.75 M fructose.
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Affiliation(s)
- Su-Jin Jun
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Jung-A Lee
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Young-Wan Kim
- Department of Food Science and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
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16
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Basu B. The radiophiles of Deinococcaceae family: Resourceful microbes for innovative biotechnological applications. CURRENT RESEARCH IN MICROBIAL SCIENCES 2022; 3:100153. [PMID: 35909625 PMCID: PMC9325910 DOI: 10.1016/j.crmicr.2022.100153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/24/2022] [Accepted: 06/29/2022] [Indexed: 11/18/2022] Open
Affiliation(s)
- Bhakti Basu
- Molecular Biology Division, Bhabha Atomic Research Centre, Mumbai, 400085, India
- Homi Bhabha National Institute, Training School Complex, Anushakti Nagar, Mumbai, 400094, India
- Corresponding author.
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17
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Moon K, Lee S, Park H, Cha J. Enzymatic Synthesis of Resveratrol α-Glucoside by Amylosucrase of Deinococcus geothermalis. J Microbiol Biotechnol 2021; 31:1692-1700. [PMID: 34584041 PMCID: PMC9706033 DOI: 10.4014/jmb.2108.08034] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/16/2021] [Accepted: 09/24/2021] [Indexed: 12/15/2022]
Abstract
Glycosylation of resveratrol was carried out by using the amylosucrase of Deinococcus geothermalis, and the glycosylated products were tested for their solubility, chemical stability, and biological activities. We synthesized and identified these two major glycosylated products as resveratrol-4'-O-α-glucoside and resveratrol-3-O-α-glucoside by nuclear magnetic resonance analysis with a ratio of 5:1. The water solubilities of the two resveratrol-α-glucoside isomers (α-piceid isomers) were approximately 3.6 and 13.5 times higher than that of β-piceid and resveratrol, respectively, and they were also highly stable in buffered solutions. The antioxidant activity of the α-piceid isomers, examined by radical scavenging capability, showed it to be initially lower than that of resveratrol, but as time passed, the α-piceid isomers' activity reached a level similar to that of resveratrol. The α-piceid isomers also showed better inhibitory activity against tyrosinase and melanin synthesis in B16F10 melanoma cells than β-piceid. The cellular uptake of the α-piceid isomers, which was assessed by ultra-performance liquid chromatography (UPLC) analysis of the cell-free extracts of B16F10 melanoma cells, demonstrated that the glycosylated form of resveratrol was gradually converted to resveratrol inside the cells. These results indicate that the enzymatic glycosylation of resveratrol could be a useful method for enhancing the bioavailability of resveratrol.
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Affiliation(s)
- Keumok Moon
- Microbiological Resource Research Institute, Pusan National University, Busan 46241, Republic of Korea
| | - Seola Lee
- Department of Microbiology, Pusan National University, Busan 46241, Republic of Korea
| | - Hyunsu Park
- Department of Microbiology, Pusan National University, Busan 46241, Republic of Korea
| | - Jaeho Cha
- Microbiological Resource Research Institute, Pusan National University, Busan 46241, Republic of Korea,Department of Microbiology, Pusan National University, Busan 46241, Republic of Korea,Corresponding author Phone: +82-51-510-2196 Fax: +82-51-514-1778 E-mail:
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18
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Siziya IN, Kim YS, Seo DH. Whole cell biosynthesis of luteolin glycosides by engineered Corynebacterium glutamicum harboring the amylosucrase gene. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Kim YJ, Siziya IN, Hong S, Lee GY, Seo MJ, Kim YR, Yoo SH, Park CS, Seo DH. Biosynthesis of glyceride glycoside (nonionic surfactant) by amylosucrase, a powerful glycosyltransferase. Food Sci Biotechnol 2021; 30:267-276. [PMID: 33732517 DOI: 10.1007/s10068-020-00861-0] [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: 09/21/2020] [Revised: 11/16/2020] [Accepted: 12/03/2020] [Indexed: 02/07/2023] Open
Abstract
Amylosucrase (ASase, E.C. 2.4.1.4) is a powerful transglycosylation enzyme that can transfer glucose from sucrose to the hydroxyl (-OH) group of various compounds. In this study, recombinant ASases from Deinococcus geothermalis (DgAS) and Bifidobacterium thermophilum (BtAS) were used to synthesize biosurfactants based on the computational analysis of predicted docking simulations. Successful predictions of the binding affinities, conformations, and three-dimensional structures of three surfactants were computed from receptor-ligand binding modes. DgAS and BtAS were effective in the synthesis of biosurfactants from glyceryl caprylate, glyceryl caprate, and polyglyceryl-2 caprate. The results of the transglycosylation reaction were consistent for both ASases, with glyceryl caprylate acceptor showing the highest concentration, as confirmed by thin layer chromatography. Furthermore, the transglycosylation reactions of DgAS were more effective than those of BtAS. Among the three substrates, glyceryl caprylate glycoside and glyceryl caprate glycoside were successfully purified by liquid chromatography-mass spectrometry (LC-MS) with the corresponding molecular weights.
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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
| | - Inonge Noni Siziya
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896 Republic of Korea
| | - Seungpyo Hong
- Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Gil-Yong Lee
- Healthcare Research Institute, Kolon Industries, Inc, Seoul, 07793 Republic of Korea
| | - Myung-Ji Seo
- Division of Bioengineering, Incheon National University, Incheon, 22012 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, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 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
| | - Dong-Ho Seo
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896 Republic of Korea.,Department of Agricultural Convergence Technology, Jeonbuk National University, Jeonju, 54896 Republic of Korea.,Institute of Agricultural Science and Technology, Jeonbuk National University, Jeonju, 54896 Republic of Korea
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20
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The Influence of Starch Modification with Amylosucrase Treatment on Morphological Features. Processes (Basel) 2020. [DOI: 10.3390/pr8111409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Amylosucrase (AS) is a starch-modifying enzyme from Neisseria polysaccharea used to produce low-glycemic starches such as slowly digestible starch (SDS) and resistant starch (RS). The morphology of native, control, and AS-modified waxy corn starches (230 and 460 U) was examined using a particle size analyzer and field-emission scanning electron microscopy (FE-SEM). AS modification of the starch elongated the glucose and resulted in higher SDS and RS contents. The mean particle sizes of the control, 230 U-AS-, and 460 U-AS-treated starches were 56.6 µm, 128.0 µm, and 176.5 μm, respectively. The surface of the 460 U-AS-treated starch was entirely porous and coral-like, while the 230 U-AS-treated starch had a partial dense and flat surface which did not react with AS. FE-SEM of the granule cross section confirmed that the center contained a dense and flat region without any evidence of AS reaction to either of the AS-treated starches. It was assumed that the particle size and porous and sponge-like particle features might be related to the SDS and RS fractions.
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21
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Hong S, Siziya IN, Seo MJ, Park CS, Seo DH. Molecular Docking and Kinetic Studies of the A226N Mutant of Deinococcus geothermalis Amylosucrase with Enhanced Transglucosylation Activity. J Microbiol Biotechnol 2020; 30:1436-1442. [PMID: 32522959 PMCID: PMC9728394 DOI: 10.4014/jmb.2003.03066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 05/10/2020] [Indexed: 12/15/2022]
Abstract
Amylosucrase (ASase, E.C. 2.4.1.4) is capable of efficient glucose transfer from sucrose, acting as the sole donor molecule, to various functional acceptor compounds, such as polyphenols and flavonoids. An ASase variant from Deinococcus geothermalis, in which the 226th alanine is replaced with asparagine (DgAS-A226N), shows increased polymerization activity due to changes in the flexibility of the loop near the active site. In this study, we further investigated how the mutation modulates the enzymatic activity of DgAS using molecular dynamics and docking simulations to evaluate interactions between the enzyme and phenolic compounds. The computational analysis revealed that the A226N mutation could induce and stabilize structural changes near the substratebinding site to increase glucose transfer efficiency to phenolic compounds. Kinetic parameters of DgAS-A226N and WT DgAS were determined with sucrose and 4-methylumbelliferone (MU) as donor and acceptor molecules, respectively. The kcat/Km value of DgAS-A226N with MU (6.352 mM-1min-1) was significantly higher than that of DgAS (5.296 mM-1min-1). The enzymatic activity was tested with a small phenolic compound, hydroquinone, and there was a 1.4-fold increase in α-arbutin production. From the results of the study, it was concluded that DgAS-A226N has improved acceptor specificity toward small phenolic compounds by way of stabilizing the active conformation of these compounds.
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Affiliation(s)
- Seungpyo Hong
- Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Inonge Noni Siziya
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Myung-Ji Seo
- Division of Bioengineering, Incheon National University, Incheon 22012, 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
| | - Dong-Ho Seo
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju 54896, Republic of Korea,Department of Agricultural Convergence Technology, Jeonbuk National University, Jeonju 54896, Republic of Korea,Corresponding author Phone: +82-63-270-2571 Fax: +82-63-270-2572 E-mail:
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22
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Kim HR, Choi SJ, Choi HD, Park CS, Moon TW. Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions. Food Chem 2020; 318:126490. [DOI: 10.1016/j.foodchem.2020.126490] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 02/14/2020] [Accepted: 02/24/2020] [Indexed: 11/24/2022]
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23
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Jung HT, Park CS, Shim YE, Shin H, Baik MY, Kim HS, Yoo SH, Seo DH, Lee BH. Enzymatically elongated rice starches by amylosucrase from Deinococcus geothermalis lead to slow down the glucose generation rate at the mammalian α-glucosidase level. Int J Biol Macromol 2020; 149:767-772. [PMID: 32001286 DOI: 10.1016/j.ijbiomac.2020.01.266] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 01/23/2020] [Accepted: 01/27/2020] [Indexed: 10/25/2022]
Abstract
Amylosucrase (AS) catalyzes the transfer of a glucosyl unit from sucrose onto α-1,4-linked glucan polymers in starch. In this study, AS from Deinococcus geothermalis (DgAS) was applied to produce modified rice starches with slowly digestible properties. DgAS-treated waxy and normal rice starches showed significantly (p < 0.05) elevated degrees of polymerization, suggesting that the external chains were elongated. Additionally, the crystalline structures of starches changed from A- to B-type, and the temperature transition properties of enzymatically modified rice starches increased. The amounts of slowly digestible starch (SDS) increased remarkably (20.1% and 18.8%; waxy and normal rice starches, respectively), and the DgAS-treated rice starches were slowly hydrolyzed to glucose at the mammalian mucosal α-glucosidase level. Thus, DgAS-treated rice starches can be used to produce SDS-based ingredients that attenuate the glucose spike after glycemic food ingestion.
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Affiliation(s)
- Ho-Tak Jung
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, 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
| | - Ye-Eun Shim
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea
| | - Hansol Shin
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea
| | - Moo-Yeol Baik
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Hyun-Seok Kim
- Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon 16227, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju 54896, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea.
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24
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Chin YW, Jang SW, Shin HS, Kim TW, Kim SK, Park CS, Seo DH. Heterologous expression of Deinococcus geothermalis amylosucrase in Corynebacterium glutamicum for luteolin glucoside production. Enzyme Microb Technol 2020; 135:109505. [PMID: 32146930 DOI: 10.1016/j.enzmictec.2019.109505] [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: 09/23/2019] [Revised: 12/12/2019] [Accepted: 12/26/2019] [Indexed: 10/25/2022]
Abstract
Amylosucrase (ASase) has great industrial potential owing to its multifunctional activities, including transglucosylation, polymerization, and isomerization. In the present study, the properties of Deinococcus geothermalis ASase (DGAS) expressed in Corynebacterium glutamicum (cDGAS) and purified via Ni-NTA affinity chromatography were compared to those of DGAS expressed in Escherichia coli (eDGAS). The pH profile of cDGAS was similar to that of eDGAS, whereas the temperature profile of cDGAS was lower than that of eDGAS. The melting temperature of both enzymes did not differ significantly. Interestingly, polymerization activity was slightly lower in cDGAS than in eDGAS, whereas luteolin (an acceptor molecule) transglucosylation activity in cDGAS was 10 % higher than that in eDGAS. Analysis of protein secondary structure via circular dichroism spectroscopy revealed that cDGAS had a lower strand/helix ratio than eDGAS. The present results indicate that cDGAS is of greater industrial significance than eDGAS.
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Affiliation(s)
- Young-Wook Chin
- Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Se-Won Jang
- Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea
| | - Hee-Soon Shin
- Research Group of Natural Materials and Metabolism, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Wan Kim
- Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Sun-Ki Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi 17546, 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
| | - Dong-Ho Seo
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896, Republic of Korea.
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25
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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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26
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Sung S, Kim HR, Park CS, Choi SJ, Moon TW. Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1788580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Soyun Sung
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Republic of Korea
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Republic of Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
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27
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Jung YS, Hong MG, Park SH, Lee BH, Yoo SH. Biocatalytic Fabrication of α-Glucan-Coated Porous Starch Granules by Amylolytic and Glucan-Synthesizing Enzymes as a Target-Specific Delivery Carrier. Biomacromolecules 2019; 20:4143-4149. [PMID: 31556605 DOI: 10.1021/acs.biomac.9b00978] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
In this study, we created biocatalytically coated porous starch granules (PSGs) using amylosucrase from Neisseria polysaccharea to apply them as an encapsulant for target-specific delivery. Field-emission scanning electron and confocal laser scanning microscopic images showed that the PSGs were completely concealed by the α-glucan coating layer. This carbohydrate-based encapsulant displayed higher amount of resistant glucan contents due to the elongated chains of the glucan coating, resulting in lower digestibility of these PSGs in simulated digestive fluid systems. Among the various PSGs evaluated, the highest loading efficiency for the bioactive molecule crocin was observed with the β-amylase-induced PSGs (β-PSGs) that had the smallest nanosize pores. Furthermore, α-glucan-coated β-PSGs showed the highest capacity to preserve the loaded crocin when incubated in simulated digestive fluids. This suggests that the α-glucan-coated β-PSGs can potentially be used for the delayed release of the core material in the upper region of the gastrointestinal tract. Therefore, this system can be potentially utilized as an effective carrier for colon-specific delivery, and the release of the bioactive compound can be triggered by beneficial intestinal microbiota.
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Affiliation(s)
- Yi-Seul Jung
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center , Sejong University , Seoul 05006 , Republic of Korea
| | - Moon-Gi Hong
- Department of Food Science & Biotechnology , Gachon University , Seongnam 13120 , Republic of Korea
| | - Se-Hee Park
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center , Sejong University , Seoul 05006 , Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology , Gachon University , Seongnam 13120 , Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center , Sejong University , Seoul 05006 , Republic of Korea
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28
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Site-specific α-glycosylation of hydroxyflavones and hydroxyflavanones by amylosucrase from Deinococcus geothermalis. Enzyme Microb Technol 2019; 129:109361. [DOI: 10.1016/j.enzmictec.2019.109361] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/08/2019] [Accepted: 06/16/2019] [Indexed: 12/27/2022]
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Lim JH, Kim HR, Choi SJ, Park CS, Moon TW. Complexation of Amylosucrase-Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities. J Food Sci 2019; 84:1362-1370. [PMID: 31125129 DOI: 10.1111/1750-3841.14647] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 04/09/2019] [Accepted: 04/12/2019] [Indexed: 11/28/2022]
Abstract
In this study, starch-lipid complexes were prepared using normal corn starch (NC) and amylosucrase-modified waxy corn starch (ASWC) with myristic acid (C14:0) and palmitic acid (C16:0). The amylosucrase modification elongated branch chains in waxy corn starch leading to an increase of apparent amylose content (29.7%) similar to that of NC (29.0%). The X-ray diffraction of starch-lipid complexes revealed a V-type pattern, a clear indication of complex formation. The ability of the ASWC to complex with fatty acids was greater than that of NC. Interestingly, the changes in relative crystallinity, thermal parameters, and digestion properties according to the complexation showed opposite patterns in NC and ASWC. This study found that the structure of ASWC contributes to the formation of starch-fatty acid complexes and suggested that the ASWC can be preferred over NC in a delivery system. PRACTICAL APPLICATION: Amylopectin has been considered to be incapable of forming complexes with fatty acids due to its short chain length and steric hindrance. Through this study, an appropriate enzymatic modification of the molecular structures of waxy starches could make a complexation of waxy starches with fatty acids possible. The findings of this study suggest a promising perspective for utilization of waxy starch as a carrier material of lipophilic molecules.
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Affiliation(s)
- Joo Hee Lim
- Dept. of Agricultural Biotechnology, Seoul National Univ., Seoul, 08826, Republic of Korea
| | - Ha Ram Kim
- Dept. of Agricultural Biotechnology, Seoul National Univ., Seoul, 08826, Republic of Korea
| | - Seung Jun Choi
- Dept. of Food Science and Technology, Seoul National Univ. of Science and Technology, Seoul, 01811, Republic of Korea
| | - Cheon-Seok Park
- Dept. of Food Science and Biotechnology, Kyunghee Univ., Yongin, 17104, Republic of Korea
| | - Tae Wha Moon
- Dept. of Agricultural Biotechnology, Seoul National Univ., Seoul, 08826, Republic of Korea.,Center for Food and Bioconvergence, and Research Inst. of Agriculture and Life Sciences, Seoul National Univ., Seoul, 08826, Korea
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Physicochemical properties of partially α-glucan-coated normal corn starch formed by amylosucrase from Neisseria polysaccharea. Int J Biol Macromol 2019; 133:1102-1106. [PMID: 31004643 DOI: 10.1016/j.ijbiomac.2019.04.133] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 04/12/2019] [Accepted: 04/16/2019] [Indexed: 11/21/2022]
Abstract
Amylosucrase (AS) is a glycosyltransferase that produces linear α-1,4 glucans using sucrose as the sole substrate. In this study, for various applications, α-glucan-coated starch (α-GCS) was produced by AS (20 U/Lreactant) from Neisseria polysaccharea to improve the physicochemical properties of raw normal corn starch (NCS) by applying different reaction conditions (i.e., varying the substrate concentration, pH, and temperature). Field-emission scanning electron microscopy (FE-SEM) and X-ray diffraction (XRD) showed that raw NCS was successfully coated by α-glucan. Differential scanning calorimetry (DSC) and rapid viscosity analyses (RVA) of the α-GCS confirmed that the α-glucan coating decreased the degree of retrogradation. Notably, compared to raw NCS as a control, starch retrogradation was significantly (p < 0.05) decreased by 13.7% after five weeks. Therefore, the novel α-GCS can be applied as a functional material for controlled retrogradation in the starch-based food industry for shelf-life extension.
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Rha CS, Choi JM, Jung YS, Kim ER, Ko MJ, Seo DH, Kim DO, Park CS. High-efficiency enzymatic production of α-isoquercitrin glucosides by amylosucrase from Deinococcus geothermalis. Enzyme Microb Technol 2019; 120:84-90. [DOI: 10.1016/j.enzmictec.2018.10.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 09/30/2018] [Accepted: 10/17/2018] [Indexed: 11/29/2022]
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Sucrose-based biosynthetic process for chain-length-defined α-glucan and functional sweetener by Bifidobacterium amylosucrase. Carbohydr Polym 2018; 205:581-588. [PMID: 30446144 DOI: 10.1016/j.carbpol.2018.10.064] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 10/10/2018] [Accepted: 10/21/2018] [Indexed: 11/24/2022]
Abstract
A unique thermostable amylosucrase from Bifidobacterium thermophilum was produced as a recombinant protein with the half-life of 577 h at 50 °C. By adding 1.0 M fructose, turanose yield was improved from 22.7% to 43.3% with 1.0 M sucrose, and from 23.7% to 39.4% with 1.5 M sucrose. Sucrose consumption rate was greatest at 55 °C, but the lowest amount of turanose was produced. Thus, turanose yield from sucrose biomass was inversely proportional to reaction temperature and was highly dependent on [fructose]. Meanwhile, insoluble α-glucan yield was clearly reduced as [fructose] increased. With 1.0 M fructose + 1.0 M sucrose, glucan byproduct yield significantly decreased from 29.4% to 1.1%. Molecular weights of linear glucans were almost identical among various [sucrose]s and were homogenous with very low polydispersity. This unique dual reaction patterns of amylosucrase enzyme would be very useful for massive productions of two different biomaterials simply by changing sucrose biomass concentration.
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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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34
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Kim ER, Rha CS, Jung YS, Choi JM, Kim GT, Jung DH, Kim TJ, Seo DH, Kim DO, Park CS. Enzymatic modification of daidzin using heterologously expressed amylosucrase in Bacillus subtilis. Food Sci Biotechnol 2018; 28:165-174. [PMID: 30815307 DOI: 10.1007/s10068-018-0453-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 08/08/2018] [Accepted: 08/09/2018] [Indexed: 11/25/2022] Open
Abstract
Amylosucrases (ASase, EC 2.4.1.4) from Deinococcus geothermalis (DGAS) and Neisseria polysaccharea (NPAS) were heterologously expressed in Bacillus subtilis. While DGAS was successfully expressed, NPAS was not. Instead, NPAS was expressed in Escherichia coli. Recombinant DGAS and NPAS were purified using nickel-charged affinity chromatography and employed to modify daidzin to enhance its water solubility and bioavailability. Analyses by LC/MS revealed that the major products of transglycosylation using DGAS were daidzein diglucoside and daidzein triglucoside, whereas that obtained by NPAS was only daidzein diglucoside. The optimal bioconversion conditions for daidzein triglucoside, which was predicted to have the highest water-solubility among the daidzin derivatives, was determined to be 4% (w/v) sucrose and 250 mg/L daidzin in sodium phosphate pH 7.0, with a reaction time of 12 h. Taken together, we suggest that the yield and product specificity of isoflavone daidzin transglycosylation may be modulated by the source of ASase and reaction conditions.
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Affiliation(s)
- Eun-Ryoung Kim
- 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Chan-Su Rha
- 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Young Sung Jung
- 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Jung-Min Choi
- 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Gi-Tae Kim
- 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Dong-Hyun Jung
- 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Tae-Jip Kim
- 2School of Food and Animal Science, Chungbuk National University, Cheongju, 28644 Republic of Korea
| | - Dong-Ho Seo
- 3Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Dae-Ok Kim
- 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Cheon-Seok Park
- 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
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Zhu X, Tian Y, Zhang W, Zhang T, Guang C, Mu W. Recent progress on biological production of α-arbutin. Appl Microbiol Biotechnol 2018; 102:8145-8152. [DOI: 10.1007/s00253-018-9241-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 07/11/2018] [Accepted: 07/11/2018] [Indexed: 11/28/2022]
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36
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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: 51] [Impact Index Per Article: 8.5] [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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37
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Nam SM, Kim HR, Choi SJ, Park CS, Moon TW. Effects of temperature-cycled retrogradation on properties of amylosucrase-treated waxy corn starch. Cereal Chem 2018. [DOI: 10.1002/cche.10059] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Sae Mi Nam
- Department of Agricultural Biotechnology; Seoul National University; Seoul Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology; Seoul National University; Seoul Korea
| | - Seung Jun Choi
- Department of Food Science and Technology; Seoul National University of Science and Technology; Seoul Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology; Institute of Life Science and Resources; Kyung Hee University; Yongin Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology; Seoul National University; Seoul Korea
- Center for Food and Bioconvergence; Research Institute for Agriculture and Life Sciences; Seoul National University; Seoul Korea
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38
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Yu S, Wang Y, Tian Y, Xu W, Bai Y, Zhang T, Mu W. Highly efficient biosynthesis of α-arbutin from hydroquinone by an amylosucrase from Cellulomonas carboniz. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.02.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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39
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Lee ES, Lee BH, Shin DU, Lim MY, Chung WH, Park CS, Baik MY, Nam YD, Seo DH. Amelioration of obesity in high-fat diet-fed mice by chestnut starch modified by amylosucrase from Deinococcus geothermalis. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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Yoo HJ, Kim HR, Choi SJ, Park CS, Moon TW. Characterisation of low-digestible starch fractions isolated from amylosucrase-modified waxy corn starch. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13628] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hyeon Jeong Yoo
- Department of Agricultural Biotechnology; Seoul National University; Seoul 08826 Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology; Seoul National University; Seoul 08826 Korea
| | - Seung Jun Choi
- Department of Food Science and Technology; Seoul National University of Science and Technology; Seoul 01811 Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology; Institute of Life Science and Resources; Kyung Hee University; Yongin, Gyeonggi 17104 Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology; Seoul National University; Seoul 08826 Korea
- Center for Food and Bioconvergence; Research Institute of Agriculture and Life Sciences; Seoul National University; Seoul 08826 Korea
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41
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Fluorescence detection of the transglycosylation activity of amylosucrase. Anal Biochem 2017; 532:19-25. [DOI: 10.1016/j.ab.2017.05.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Accepted: 05/30/2017] [Indexed: 01/08/2023]
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42
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Kim HI, Kim HR, Choi SJ, Park CS, Moon TW. Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid. Food Sci Biotechnol 2017; 26:323-329. [PMID: 30263546 PMCID: PMC6049435 DOI: 10.1007/s10068-017-0044-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Revised: 12/31/2016] [Accepted: 01/01/2017] [Indexed: 11/29/2022] Open
Abstract
Amylosucrase-treated waxy corn starch (AS) was produced to extend the chain length of amylopectin to a great extent in comparison to its native chain length. An amylopectin-palmitic acid (PA) complex was prepared by heat-treating (121°C) a starch/PA mixture and its subsequent further incubation (95°C, 24 h); moreover, its structure and digestibility were studied. Unmodified waxy starch could not complex at all, whereas elongation due to amylosucrase modification allowed amylopectin to form a complex with PA to a small extent. Complexation between AS and PA caused a decrease in relative crystallinity. The AS-PA complex displayed an endothermic peak representing type I inclusion complexes rather than type II complexes. The formation of complexes did not significantly affect the in vitro digestibility maintaining the low digestibility of AS resulting from extremely small amounts of complexes and the type of complex.
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Affiliation(s)
- Hye In Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Korea
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Korea
| | - Cheon-Seok Park
- Graduate School of Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Korea
- Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Korea
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43
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Park CS, Park I. The structural characteristics of amylosucrase-treated waxy corn starch and relationship between its in vitro digestibility. Food Sci Biotechnol 2017; 26:381-387. [PMID: 30263554 PMCID: PMC6049424 DOI: 10.1007/s10068-017-0052-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 02/13/2017] [Accepted: 02/21/2017] [Indexed: 11/28/2022] Open
Abstract
The glucotransferase amylosucrase (AS) influences the structural properties of starch, but its precise effects are unclear. The structural characteristics and in vitro digestibility of waxy corn starch modified by AS from Neisseria polysaccharea were examined. AS-treated starch exhibited a higher slowly digestible starch (SDS) fraction, the weak B-type polymorph, lower relative crystallinity, and lower double helix content than those of native starches based on X-ray diffractometry, solid-state 13C CP/MAS NMR, and FT-IR. AS-treated starches exhibited increased proportions of degree of polymerization (DP) 25-36 and DP≥37 chains. Higher SDS and resistant (RS) fractions, higher proportions of DP 25-36 and DP≥37 chains, more double helices, higher relative crystallinity, and less difference between double helix and relative crystallinity were observed for starch treated with 460 U than with 230 U of AS. AS re-built the double-helical and rearranged crystalline structure of gelatinized starch and consequently influenced the SDS and RS fractions.
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Affiliation(s)
- Cheon-Seok Park
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Inmyoung Park
- Department of Asian Food and Culinary Art, Youngsan University, Busan, 48015 Korea
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44
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Kim HR, Choi SJ, Park CS, Moon TW. Kinetic studies of in vitro digestion of amylosucrase-modified waxy corn starches based on branch chain length distributions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.038] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch. Food Chem 2017; 220:413-419. [DOI: 10.1016/j.foodchem.2016.10.030] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 10/06/2016] [Accepted: 10/07/2016] [Indexed: 11/23/2022]
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46
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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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47
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Rudeekulthamrong P, Kaulpiboon J. Application of amylomaltase for the synthesis of salicin-α-glucosides as efficient anticoagulant and anti-inflammatory agents. Carbohydr Res 2016; 432:55-61. [DOI: 10.1016/j.carres.2016.06.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 06/25/2016] [Accepted: 06/27/2016] [Indexed: 10/21/2022]
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48
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Zhang H, Zhou X, Wang T, Luo X, Wang L, Li Y, Wang R, Chen Z. New insights into the action mode of amylosucrase on amylopectin. Int J Biol Macromol 2016; 88:380-4. [DOI: 10.1016/j.ijbiomac.2016.04.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 03/31/2016] [Accepted: 04/04/2016] [Indexed: 10/22/2022]
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49
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Kim JH, Kim HR, Choi SJ, Park CS, Moon TW. Production of an in Vitro Low-Digestible Starch via Hydrothermal Treatment of Amylosucrase-Modified Normal and Waxy Rice Starches and Its Structural Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5045-5052. [PMID: 27228544 DOI: 10.1021/acs.jafc.6b01055] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
We investigated dual modification of normal and waxy rice starch, focusing on digestibility. Amylosucrase (AS) was applied to maximize the slowly digestible and resistant starch fractions. AS-modified starches were adjusted to 25-40% moisture levels and heated at 100 °C for 40 min. AS-modified starches exhibited a B-type crystalline structure, and hydrothermal treatment (HTT) significantly (p < 0.05) increased the relative crystallinity with moisture level. The thermal transition properties of modified starches were also affected by the moisture level. The contents of rapidly digestible starch fraction in AS-modified normal and waxy starches (43.3 ± 3.9 and 18.1 ± 0.6%) decreased to 13.0 ± 1.0 and 0.3 ± 0.3% after HTT, accordingly increasing the low digestible fractions. Although the strengthened crystalline structures of AS-modified starches by HTT were not stable enough to maintain their rigidity under cooking, application of AS and HTT was more effective in waxy rice starch than normal rice starch when lowering digestibility.
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Affiliation(s)
- Ji Hyung Kim
- Department of Agricultural Biotechnology, Seoul National University , Seoul 08826, Republic of Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology, Seoul National University , Seoul 08826, Republic of Korea
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology , Seoul 01811, Republic of Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Kyung Hee University , Yongin-si, Gyeonggi-do 17104, Republic of Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology, Seoul National University , Seoul 08826, Republic of Korea
- Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University , Seoul 08826, Republic of Korea
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50
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Park MO, Lee BH, Lim E, Lim JY, Kim Y, Park CS, Lee HG, Kang HK, Yoo SH. Enzymatic Process for High-Yield Turanose Production and Its Potential Property as an Adipogenesis Regulator. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4758-4764. [PMID: 27253611 DOI: 10.1021/acs.jafc.5b05849] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Turanose is a sucrose isomer naturally existing in honey and a promising functional sweetener due to its low glycemic response. In this study, the extrinsic fructose effect on turanose productivity was examined in Neisseria amylosucrase reaction. Turanose was produced, by increasing the amount of extrinsic fructose as a reaction modulator, with high concentration of sucrose substrate, which resulted in 73.7% of production yield. In physiological functionality test, lipid accumulation in 3T3-L1 preadipocytes in the presence of high amounts of pure glucose was attenuated by turanose substitution in a dose-dependent manner. Turanose treatments at concentrations representing 50%, 75%, and 100% of total glucose concentration in cell media significantly reduced lipid accumulation by 18%, 35%, and 72%, respectively, as compared to controls. This result suggested that turanose had a positive role in controlling adipogenesis, and enzymatic process of turanose production has a potential to develop a functional food ingredient for controlling obesity and related chronic diseases.
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Affiliation(s)
- Min-Oh Park
- Department of Food Science and Technology, and Carbohydrate Bioproduct Research Center, Sejong University , Gunja-Dong, Gwangjin-Gu, Seoul 143-747, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University , Seongnam, Gyeonggi-do 461-701, Republic of Korea
| | - Eunjin Lim
- Department of Nutritional Science and Food Management, Ewha Womans University , Seoul 120-750, Republic of Korea
| | - Ji Ye Lim
- Department of Nutritional Science and Food Management, Ewha Womans University , Seoul 120-750, Republic of Korea
| | - Yuri Kim
- Department of Nutritional Science and Food Management, Ewha Womans University , Seoul 120-750, Republic of Korea
| | - Cheon-Seok Park
- Graduate School of Biotechnology, and Institute of Life Science and Resources, Kyung Hee University , Seocheon, Kiheung, Yongin 446-701, Republic of Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University , 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea
| | - Hee-Kwon Kang
- Department of Food Science and Technology, and Carbohydrate Bioproduct Research Center, Sejong University , Gunja-Dong, Gwangjin-Gu, Seoul 143-747, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Technology, and Carbohydrate Bioproduct Research Center, Sejong University , Gunja-Dong, Gwangjin-Gu, Seoul 143-747, Republic of Korea
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