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Pullicin AJ, Wils D, Lim J. Oral glucose sensing in cephalic phase insulin release. Appetite 2023; 191:107070. [PMID: 37788735 DOI: 10.1016/j.appet.2023.107070] [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: 06/09/2023] [Revised: 09/07/2023] [Accepted: 09/30/2023] [Indexed: 10/05/2023]
Abstract
Oral stimulation with foods or food components elicits cephalic phase insulin release (CPIR), which limits postprandial hyperglycemia. Despite its physiological importance, the specific gustatory mechanisms that elicit CPIR have not been clearly defined. While most studies point to glucose and glucose-containing saccharides (e.g., sucrose, maltodextrins) as being the most consistent elicitors, it is not apparent whether this is due to the detection of glucose per se, or to the perceived taste cues associated with these stimuli (e.g., sweetness, starchiness). This study investigated potential sensory mechanisms involved with eliciting CPIR in humans, focusing on the role of oral glucose detection and associated taste. Four stimulus conditions possessing different carbohydrate and taste profiles were designed: 1) glucose alone; 2) glucose mixed with lactisole, a sweet taste inhibitor; 3) maltodextrin, which is digested to starchy- and sweet-tasting products during oral processing; and 4) maltodextrin mixed with lactisole and acarbose, an oral digestion inhibitor. Healthy adults (N = 22) attended four sessions where blood samples were drawn before and after oral stimulation with one of the target stimuli. Plasma c-peptide, insulin, and glucose concentrations were then analyzed. Whereas glucose alone elicited CPIR (one-sample t-test, p < 0.05), it did not stimulate the response in the presence of lactisole. Likewise, maltodextrin alone stimulated CPIR (p < 0.05), but maltodextrin with lactisole and acarbose did not. Together, these findings indicate that glucose is an effective CPIR stimulus, but that an associated taste sensation also serves as an important cue for triggering this response in humans.
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Affiliation(s)
- Alexa J Pullicin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Daniel Wils
- Nutrition and Health Department, Roquette Frères, Lestrem, France
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
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2
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Zheng L, Zhou R, Jiang B, Chen J, Hu M, Zhang T. Permeabilized whole cells containing co-expressed cyclomaltodextrinase and maltooligosyltrehalose synthase facilitate the synthesis of nonreducing maltoheptaose (N-G7) from β-cyclodextrin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7061-7069. [PMID: 37337412 DOI: 10.1002/jsfa.12792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/05/2023] [Accepted: 06/19/2023] [Indexed: 06/21/2023]
Abstract
BACKGROUND Maltodextrin is an important bulk ingredient in food and other industries; however, drawbacks such as uneven polymerization and high reducibility limit its utilization. Nonreducing maltoheptaose (N-G7) is a good substitute for maltodextrin owing to its single degree of polymerization and its nonreducing properties. In this study, in vitro cell factory biotransformation of β-cyclodextrin (β-CD) to N-G7 is demonstrated using coexpressed cyclomaltodextrinase (CDase, EC 3.2.1.54) and maltooligosyltrehalose synthase (MTSase, EC 5.4.99.15). However, the cell membrane prevents β-CD from entering the cell owing to its large diameter. RESULTS The amylase-deficient permeabilized host ΔycjM-ΔmalS-ΔlpxM is utilized for the coexpression of recombinant CDase and MTSase. Deletion of lpxM effectively allows the entry of β-cyclodextrin into the cell, despite its large diameter, without requiring any relevant cell membrane permeability-promoting reagent. This results in a 28.44% increase in the efficiency of β-CD entry into the cell, thus enabling intracellular N-G7 synthesis without the extracellular secretion of recombinant CDase and MTSase. After reacting for 5.5 h, the highest purity of N-G7 (65.50%) is obtained. However, hydrolysis decreases the purity of N-G7 to 49.30%, thus resulting in a conversion rate of 40.16% for N-G7 when the reaction lasts 6 h. Precise control of reaction time is crucial for obtaining high-purity N-G7. CONCLUSION Whole-cell catalysis avoids cell fragmentation and facilitates the creation of an eco-friendly, energy-efficient biotransformation system; thus, it is a promising approach for N-G7 synthesis. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Luhua Zheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Ruiqi Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Miaomiao Hu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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Li X, Jiang T, Wang Y, Dong J, Jin Z, Bai Y. Exploring the roles of amylopectin in starch modification with Limosilactobacillus reuteri 121 4,6-α-glucanotransferase via developed methods. Int J Biol Macromol 2023:125040. [PMID: 37230441 DOI: 10.1016/j.ijbiomac.2023.125040] [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: 02/14/2023] [Revised: 04/20/2023] [Accepted: 05/21/2023] [Indexed: 05/27/2023]
Abstract
Limosilactobacillus reuteri 121 4,6-α-glucanotransferase (GtfBΔN) modifies starch by cleaving (α1 → 4) linkages and introducing non-branched (α1 → 6) linkages to produce functional starch derivatives. Research has mainly focused on GtfBΔN converting amylose (linear substrate), whereas the conversion of amylopectin (branched substrate) has not been studied in detail. In this study, we used GtfBΔN to understand amylopectin modification and performed a set of experiments to analyze this modification pattern. The donor substrates were segments from the non-reducing ends to the nearest branch point in amylopectin as shown from the results of the chain length distribution of GtfBΔN-modified starches. Decreased and increased contents of β-limit dextrin and reducing sugars, respectively, during the incubation of β-limit dextrin with GtfBΔN indicated that the segments from the reducing end to the nearest branch point in amylopectin act as donor substrates. Dextranase was involved in the hydrolysis of the GtfBΔN conversion products of three different substrates groups, maltohexaose (G6), amylopectin, and G6 plus amylopectin. No reducing sugars were detected, therefore, amylopectin was not used as an acceptor substrate, and no non-branched (α1 → 6) linkages were introduced into it. Thus, these methods provide a reasonable and effective approach to studying GtfB-like 4,6-α-glucanotransferase in analyzing the roles and contribution of branched substrates.
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Affiliation(s)
- Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Jingjing Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Martin LE, Andrewson TS, Penner MH, Lim J. Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6699-6705. [PMID: 37083361 PMCID: PMC10561598 DOI: 10.1021/acs.jafc.3c00910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Previous studies have shown that humans can taste maltooligosaccharides [MOS; degree of polymerization (DP) of 3-20] but not maltopolysaccharides (MPS; DP of >20) and that their taste detection is independent of the canonical sweet taste receptor. The objectives of this study were to determine the DP ranges of target stimuli that are tasted and further to investigate the impact of DP on taste detectability. To achieve this goal, we prepared three food-grade MOS samples with narrow DP ranges using flash chromatography: low (4-6), medium (7-12), and high (14-21) DP samples. Following sample preparation, we asked subjects to discriminate the MOS stimuli from blanks after the stimuli were swabbed on the tip of tongue. All stimuli were initially presented at 75 mM. Acarbose, an α-glucosidase inhibitor, was added to all stimuli, including blanks, to prevent oral hydrolysis of MOS. After determining that all three MOS samples were detected at a significant degree, we conducted follow-up studies to explore whether the detection of these samples differed at a range of concentrations (18-56 mM). The results showed that detection rates of medium- and high-DP MOS varied in a concentration-dependent manner (p < 0.05). In contrast, low-DP MOS showed a consistent detection rate across concentrations tested. These results demonstrate that humans can taste MOS stimuli of all chain lengths and that relative taste detection rates are generally similar across MOS with varying chain lengths.
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Affiliation(s)
- Laura E. Martin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
- These authors contributed equally
| | - Toren S. Andrewson
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
- These authors contributed equally
| | - Michael H. Penner
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
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Bláhová M, Štefuca V, Hronská H, Rosenberg M. Maltooligosaccharides: Properties, Production and Applications. Molecules 2023; 28:molecules28073281. [PMID: 37050044 PMCID: PMC10097025 DOI: 10.3390/molecules28073281] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
Maltooligosaccharides (MOS) are homooligosaccharides that consist of 3-10 glucose molecules linked by α-1,4 glycosidic bonds. As they have physiological functions, they are commonly used as ingredients in nutritional products and functional foods. Many researchers have investigated the potential applications of MOS and their derivatives in the pharmaceutical industry. In this review, we summarized the properties and methods of fabricating MOS and their derivatives, including sulfated and non-sulfated alkylMOS. For preparing MOS, different enzymatic strategies have been proposed by various researchers, using α-amylases, maltooligosaccharide-forming amylases, or glycosyltransferases as effective biocatalysts. Many researchers have focused on using immobilized biocatalysts and downstream processes for MOS production. This review also provides an overview of the current challenges and future trends of MOS production.
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Affiliation(s)
- Mária Bláhová
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Vladimír Štefuca
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Helena Hronská
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Michal Rosenberg
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
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Andrewson TS, Martin LE, Lim J, Penner MH. Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities. Food Chem 2023; 401:134071. [PMID: 36115234 PMCID: PMC9945451 DOI: 10.1016/j.foodchem.2022.134071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 08/25/2022] [Accepted: 08/28/2022] [Indexed: 02/08/2023]
Abstract
Flash chromatography utilizing microcrystalline cellulose (MCC) stationary phases and aqueous ethanol mobile phases have shown promise for the production of food-grade oligosaccharides. The current work extends the scope of these systems by demonstrating their use for the production of food-grade maltooligosaccharide preparations enriched in high degree of polymerization (DP) components. Furthermore, it is shown herein that caution must be exercised when using these MCC-based chromatographic systems in order to avoid sensory-relevant contamination of the final oligosaccharide preparations. Such contamination, most notably off-taste, is shown to arise from impurities common to commercially available MCC that manifest under certain chromatographic scenarios. A mitigation strategy based on washing the stationary phase with appropriate aqueous-ethanol solutions (i.e., accounting for the entire mobile phase concentration range) prior to oligosaccharide fractionation is presented as a means by which to avoid contamination.
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Affiliation(s)
- Toren S Andrewson
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Laura E Martin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
| | - Michael H Penner
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
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Ji H, Liu J, McClements DJ, Bai Y, Li Z, Chen L, Qiu C, Zhan X, Jin Z. Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications. Crit Rev Food Sci Nutr 2022; 64:3674-3686. [PMID: 36260087 DOI: 10.1080/10408398.2022.2134291] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Malto-oligosaccharides (MOS) are α-1,4 glycosidic linked linear oligosaccharides of glucose, which have a diverse range of functional applications in the food, pharmaceutical, and other industries. They can be used to modify the physicochemical properties of foods thereby improving their quality attributes, or they can be included as prebiotics to improve their nutritional attributes. The degree of polymerization of MOS can be controlled by using specific enzymes, which means their functionality can be tuned for specific applications. In this article, we review the chemical structure, physicochemical properties, preparation, and functional applications of MOS in the food, health care, and other industries. Besides, we offer an overview for this saccharide from the perspective of prospect functional ingredient, which we feel lacks in the current literature. MOS could be expected to provide a novel promising substitute for functional oligosaccharides.
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Affiliation(s)
- Hangyan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Jialin Liu
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China
| | | | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Zhitao Li
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Long Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Xiaobei Zhan
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
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Deletion of α-amylase genes via CRISPR/Cas9 decreases the side effects of hydrolysis towards nonreducing maltoheptaose preparation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Martin LE, Lim J. OUP accepted manuscript. Chem Senses 2022; 47:6565984. [PMID: 35397161 PMCID: PMC8994581 DOI: 10.1093/chemse/bjac006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Oligosaccharides, a subclass of complex carbohydrates, occur both naturally in foods and as a result of oral starch digestion. We have previously shown that humans can taste maltooligosaccharides (MOS) and that their detection is independent of the canonical sweet taste receptor. While MOSs most commonly occur in a linear form, they can also exist in cyclic structures, referred to as cyclodextrins (CD). The aim of this study was to investigate how the structure of the MOS backbone (i.e. cyclic form) and the size (i.e. degree of polymerization; DP) affect their taste perception. We tested taste detection of cyclodextrins with DP of 6, 7, and 8 (i.e. α-, β-, and γ-CD, respectively) in the presence and absence of lactisole, a sweet receptor antagonist. We found that subjects could detect the taste of cyclodextrins in aqueous solutions at a significant level (P < 0.05), but were not able to detect them in the presence of lactisole (P > 0.05). These findings suggest that the cyclodextrins, unlike their linear analogs, are ligands of the human sweet taste receptor, hT1R2/hT1R3. Study findings are discussed in terms of how chemical structures may contribute to tastes of saccharides.
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Affiliation(s)
- Laura E Martin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
- Corresponding author: Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA.
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Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization. Food Chem 2021; 373:131542. [PMID: 34782210 PMCID: PMC8678371 DOI: 10.1016/j.foodchem.2021.131542] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 11/23/2022]
Abstract
Prebiotic oligosaccharides are of widespread interest in the food industry due to their potential health benefits. This has triggered a need for research into their sensory properties. Such research is currently limited due to the lack of available food-grade oligosaccharide preparations with specific degree of polymerization (DP). The aim of this study was to develop economical approaches for the preparation and characterization of prebiotic oligosaccharides differing with respect to composition and DP. Such preparations were prepared by chromatographic fractionation of commercially available prebiotic mixtures using microcrystalline cellulose stationary phases and aqueous ethanol mobile phases. This approach is shown to work for the preparation of food-grade fructooligosaccharides of DP 3 and 4, galactooligosaccharides of DP 3 and 4, and xylooligosaccharides of DP 2-4. Methods for the characterization of the different classes of oligosaccharides are also presented including those addressing purity, identity, total carbohydrate content, moles per unit mass, and DP.
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