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Ledley AJ, Elias RJ, Cockburn DW. Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewing. Food Chem 2023; 405:134758. [PMID: 36334456 DOI: 10.1016/j.foodchem.2022.134758] [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: 06/15/2022] [Revised: 10/14/2022] [Accepted: 10/23/2022] [Indexed: 12/14/2022]
Abstract
The production of fermentable sugars (FS) in gluten-free (GF) brewing is hindered by the high starch gelatinization temperatures of GF malts and lower diastatic power compared to barley malt. Our previous work has demonstrated that starch gelatinization was the primary hurdle, and when decoupled from a single mash phase, high concentrations of FS could be produced. However, more research was required to improve the applicability of GF brewing. In this study, millet was used as a model GF malt demonstrating that despite the low α-amylase and β-amylase activities compared to barley malt ∼ 90 % of the FS (∼110 g/L) could be produced within 40 min. Limitations to enzyme extraction and separation due to coarse milling and lautering initially limited FS by ∼ 30 g/L, requiring additional processing or exogenous enzyme supplements that improved fermentable sugar generation by ∼ 20 g/L. Overall, millet is a promising brewing ingredient, provided appropriate mashing procedures are implemented.
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Affiliation(s)
- Andrew J Ledley
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Ryan J Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Darrell W Cockburn
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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2
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Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
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Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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3
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New approach to prepare fluorogenic branched dextrins for assaying glycogen debranching enzyme. Glycoconj J 2020; 37:667-679. [PMID: 33201379 DOI: 10.1007/s10719-020-09955-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 10/03/2020] [Accepted: 10/15/2020] [Indexed: 10/23/2022]
Abstract
Glycogen debranching enzyme (GDE), together with glycogen phosphorylase (GP), is responsible for the complete degradation of glycogen. GDE has distinct catalytic sites for 4-α-glucanotransferase and amylo-α-1,6-glucosidase. For the GDE sensitive assay, we previously developed the GP limit fluorogenic branched dextrin Glcα1-4Glcα1-4Glcα1-4Glcα1-4(Glcα1-4Glcα1-4Glcα1-4Glcα1-6)Glcα1-4Glcα1-4Glcα1-4GlcPA (B4/84, where Glc = D-glucose and GlcPA = 1-deoxy-1-[(2-pyridyl)amino]-D-glucitol). However, B4/84 is not widely available because of difficulties in its chemical synthesis and positional-isomer separation (0.33% yield by α-1,6-coupling of maltotetraose with Glc7-GlcPA). In this study, we attempted to develop an efficient method for the preparation of Glcα1-4Glcα1-4Glcα1-4Glcα1-4(Glcα1-4Glcα1-4Glcα1-4Glcα1-6)Glcα1-4Glcα1-4GlcPA (B3/74), which was designed to have the minimum essential dextrin structure for GDE. First, Glcα1-6Glcα1-4Glcα1-4GlcPA (B3/31) was prepared from commercially available Glcα1-6Glcα1-4Glcα1-4Glc. Using α-cyclodextrin as a donor substrate, cyclodextrin glucanotransferase elongated both the main and side branches on B3/31, while all the glycosidic bonds in B3/31 were left intact. After exhaustive digestion with GP, B3/74 was obtained from B3/31 with 16% yield, a value that is 48-fold greater than that previously reported for B4/84. GDE 4-α-glucanotransferase exhibited high activity toward both B3/74 and B4/84. In addition, we studied the efficient conversion of B3/74 into Glcα1-4Glcα1-4Glcα1-4Glcα1-4(Glcα1-6)Glcα1-4Glcα1-4GlcPA (B3/71), which has the best dextrin structure for the GDE amylo-α-1,6-glucosidase.
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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Rashid AM, Batey SFD, Syson K, Koliwer-Brandl H, Miah F, Barclay JE, Findlay KC, Nartowski KP, Khimyak YZ, Kalscheuer R, Bornemann S. Assembly of α-Glucan by GlgE and GlgB in Mycobacteria and Streptomycetes. Biochemistry 2016; 55:3270-84. [PMID: 27221142 DOI: 10.1021/acs.biochem.6b00209] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Actinomycetes, such as mycobacteria and streptomycetes, synthesize α-glucan with α-1,4 linkages and α-1,6 branching to help evade immune responses and to store carbon. α-Glucan is thought to resemble glycogen except for having shorter constituent linear chains. However, the fine structure of α-glucan and how it can be defined by the maltosyl transferase GlgE and branching enzyme GlgB were not known. Using a combination of enzymolysis and mass spectrometry, we compared the properties of α-glucan isolated from actinomycetes with polymer synthesized in vitro by GlgE and GlgB. We now propose the following assembly mechanism. Polymer synthesis starts with GlgE and its donor substrate, α-maltose 1-phosphate, yielding a linear oligomer with a degree of polymerization (∼16) sufficient for GlgB to introduce a branch. Branching involves strictly intrachain transfer to generate a C chain (the only constituent chain to retain its reducing end), which now bears an A chain (a nonreducing end terminal branch that does not itself bear a branch). GlgE preferentially extends A chains allowing GlgB to act iteratively to generate new A chains emanating from B chains (nonterminal branches that themselves bear a branch). Although extension and branching occur primarily with A chains, the other chain types are sometimes extended and branched such that some B chains (and possibly C chains) bear more than one branch. This occurs less frequently in α-glucans than in classical glycogens. The very similar properties of cytosolic and capsular α-glucans from Mycobacterium tuberculosis imply GlgE and GlgB are sufficient to synthesize them both.
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Affiliation(s)
- Abdul M Rashid
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Sibyl F D Batey
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Karl Syson
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Hendrik Koliwer-Brandl
- Institute for Medical Microbiology and Hospital Hygiene, and Institute for Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University Düsseldorf , Universitätsstrasse 1, 40225 Düsseldorf, Germany
| | - Farzana Miah
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - J Elaine Barclay
- Cell and Developmental Biology Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Kim C Findlay
- Cell and Developmental Biology Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Karol P Nartowski
- School of Pharmacy, University of East Anglia , Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia , Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Rainer Kalscheuer
- Institute for Medical Microbiology and Hospital Hygiene, and Institute for Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University Düsseldorf , Universitätsstrasse 1, 40225 Düsseldorf, Germany
| | - Stephen Bornemann
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
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Zhu F, Bertoft E, Seetharaman K. Distribution of branches in whole starches from maize mutants deficient in starch synthase III. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4577-4583. [PMID: 24684540 DOI: 10.1021/jf500697g] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
An earlier study explored the possibility of analyzing the distribution of branches directly in native, whole starch without isolating the amylopectin component. The aim of this study was to explore if this approach can be extended to include starch mutants. Whole starches from du1 maize mutants deficient in starch synthase III (SSIII) with amylose content of ∼30-40% were characterized and compared with the wild type of the common genetic background W64A. Clusters were produced from whole starch by hydrolysis with α-amylase of Bacillus amyloliquefaciens. Their compositions of building blocks and chains were analyzed further by complete α-amylolysis and by debranching, respectively, whereafter the products were subjected to gel permeation and anion exchange chromatography. The size and structure of the clusters were compared with those of their isolated amylopectin component. Whereas the whole starch of the wild type sample had a branched structure similar to that of its amylopectin component, the results showed that the du1 mutation resulted in more singly branched building blocks in the whole starch compared to the isolated amylopectin. This suggested that amylose and/or intermediate materials in whole du1 starches likely contributed to the composition of branches. This study explored an alternative procedure to characterize the composition of branches in the whole starch without fractionating the components.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland, New Zealand
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Affiliation(s)
- Eric Bertoft
- Department of Food Science, University of Guelph, Guelph, ON, Canada. Phone: (519) 824-4120, ext. 58054. Fax: (519) 824-6631. E-mail:
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Manners DJ, Sparra KL. STUDIES ON CARBOHYDRATE-METABOLIZING ENZYMES. PART XIV. THE SPECIFICITY OF R-ENZYME FROM MALTED BARLEY*. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1966.tb02974.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Bertoft E, ÅVall AK. STRUCTURAL ANALYSIS ON THE AMYLOPECTIN OF WAXY-BARLEY LARGE STARCH GRANULES. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1992.tb01128.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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10
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Seetharaman K, Bertoft E. Perspectives on the history of research on starch Part V: On the conceptualization of amylopectin structure. STARCH-STARKE 2012. [DOI: 10.1002/star.201200143] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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11
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12
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Zhu F, Corke H, Åman P, Bertoft E. Structures of clusters in sweetpotato amylopectin. Carbohydr Res 2011; 346:1112-21. [DOI: 10.1016/j.carres.2011.03.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2010] [Revised: 02/15/2011] [Accepted: 03/02/2011] [Indexed: 10/18/2022]
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13
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Bertoft E, Laohaphatanalert K, Piyachomkwan K, Sriroth K. The fine structure of cassava starch amylopectin. Part 2: Building block structure of clusters. Int J Biol Macromol 2010; 47:325-35. [DOI: 10.1016/j.ijbiomac.2010.05.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2010] [Accepted: 05/24/2010] [Indexed: 11/25/2022]
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14
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Laohaphatanaleart K, Piyachomkwan K, Sriroth K, Bertoft E. The fine structure of cassava starch amylopectin. Int J Biol Macromol 2010; 47:317-24. [DOI: 10.1016/j.ijbiomac.2010.01.004] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2009] [Revised: 01/07/2010] [Accepted: 01/11/2010] [Indexed: 11/15/2022]
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15
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Pérez S, Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. STARCH-STARKE 2010. [DOI: 10.1002/star.201000013] [Citation(s) in RCA: 897] [Impact Index Per Article: 64.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Ao Z, Simsek S, Zhang G, Venkatachalam M, Reuhs BL, Hamaker BR. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:4540-7. [PMID: 17488022 DOI: 10.1021/jf063123x] [Citation(s) in RCA: 172] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The hypothesis of increasing the branch density of starch to reduce its digestion rate through partial shortening of amylopectin exterior chains and the length of amylose was investigated. Starch products prepared using beta-amylase, beta-amylase and transglucosidase, maltogenic alpha-amylase, and maltogenic alpha-amylase and transglucosidase showed significant reduction of rapidly digested starch by 14.5%, 29.0%, 19.8%, and 31.0% with a concomitant increase of slowly digested starch by 9.0%, 19.7%, 5.7%, and 11.0%, respectively. The resistant starch content increased from 5.1% to 13.5% in treated starches. The total contents of the prebiotics isomaltose, isomaltotriose, and panose (Isomaltooligosaccharides) were 2.3% and 5.5%, respectively, for beta-amylase/transglucosidase- and maltogenic alpha-amylase/transglucosidase-treated starches. The molecular weight distribution of enzyme-treated starches and their debranched chain length distributions, analyzed using high-performance size-exclusion chromatography with multiangle laser light scattering and refractive index detection (HPSEC-MALLS-RI) and HPSEC-RI, showed distinctly different patterns among starches with different enzyme treatments. A larger proportion of low molecular weight fractions appeared in starches treated additionally with transglucosidase. All enzyme-treated starches showed a mixture of B- and V-type X-ray diffraction patterns, and 1H NMR spectra showed a significant increase of alpha-1,6 linkages. Both the increase of the starch branch density and the crystalline structure in the treated starches likely contribute to their slow digestion property.
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Affiliation(s)
- Zihua Ao
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-2009, USA
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19
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Ryman BE, Whelan WJ. New aspects of glycogen metabolism. ADVANCES IN ENZYMOLOGY AND RELATED AREAS OF MOLECULAR BIOLOGY 2006; 34:285-443. [PMID: 4335607 DOI: 10.1002/9780470122792.ch6] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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20
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Xia H, Thompson DB. Debranching of β-Dextrins to Explore Branching Patterns of Amylopectins from Three Maize Genotypes. Cereal Chem 2006. [DOI: 10.1094/cc-83-0668] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huan Xia
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Donald B. Thompson
- Department of Food Science, The Pennsylvania State University, University Park 16802
- Corresponding author. Phone: 814-863-0481. Fax: 814-863-6132. E-mail: dbt1@ psu.edu
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Greffe L, Jensen MT, Bosso C, Svensson B, Driguez H. Chemoenzymatic Synthesis of Branched Oligo- and Polysaccharides as Potential Substrates for Starch Active Enzymes. Chembiochem 2003; 4:1307-11. [PMID: 14661272 DOI: 10.1002/cbic.200300692] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Oligo- and polysaccharides embodying the alpha-maltotriosyl-6(II)-maltotetraosyl structure were readily synthesized by transglycosylation of maltosyl fluoride onto panose and pullulan catalysed by the bacterial transglycosylase cyclodextrin glycosyltransferase (CGTase). The two products obtained proved useful for increasing the knowledge of substrate binding and processing at the active site of barley limit dextrinase that is involved in the metabolism of amylopectin by acting upon its branch points.
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Affiliation(s)
- Lionel Greffe
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), Affiliated with Université Joseph Fourier, B.P. 53, 38041 Grenoble Cedex 9, France
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22
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Rockey WM, Laederach A, Reilly PJ. Automated docking of alpha-(1-->4)- and alpha-(1-->6)-linked glucosyl trisaccharides and maltopentaose into the soybean beta-amylase active site. Proteins 2000; 40:299-309. [PMID: 10842343 DOI: 10.1002/(sici)1097-0134(20000801)40:2<299::aid-prot100>3.0.co;2-g] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
The Lamarckian genetic algorithm of AutoDock 3.0 was used to dock alpha-maltotriose, methyl alpha-panoside, methyl alpha-isopanoside, methyl alpha-isomaltotrioside, methyl alpha-(6(1)-alpha-glucopyranosyl)-maltoside, and alpha-maltopentaose into the closed and, except for alpha-maltopentaose, into the open conformation of the soybean beta-amylase active site. In the closed conformation, the hinged flap at the mouth of the active site closes over the substrate. The nonreducing end of alpha-maltotriose docks preferentially to subsites -2 or +1, the latter yielding nonproductive binding. Some ligands dock into less optimal conformations with the nonreducing end at subsite -1. The reducing-end glucosyl residue of nonproductively-bound alpha-maltotriose is close to residue Gln194, which likely contributes to binding to subsite +3. In the open conformation, the substrate hydrogen-bonds with several residues of the open flap. When the flap closes, the substrate productively docks if the nonreducing end is near subsites -2 or -1. Trisaccharides with alpha-(1-->6) bonds do not successfully dock except for methyl alpha-isopanoside, whose first and second glucosyl rings dock exceptionally well into subsites -2 and -1. The alpha-(1-->6) bond between the second and third glucosyl units causes the latter to be improperly positioned into subsite +1; the fact that isopanose is not a substrate of beta-amylase indicates that binding to this subsite is critical for hydrolysis.
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Affiliation(s)
- W M Rockey
- Department of Chemical Engineering, Iowa State University, Ames 50011- 2230, USA
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23
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Laederach A, Dowd MK, Coutinho PM, Reilly PJ. Automated docking of maltose, 2-deoxymaltose, and maltotetraose into the soybean beta-amylase active site. Proteins 1999; 37:166-75. [PMID: 10584063 DOI: 10.1002/(sici)1097-0134(19991101)37:2<166::aid-prot3>3.0.co;2-e] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In this study, products and substrates were docked into the active site of beta-amylase using the simulated annealing algorithm AutoDock. Lowest-energy conformers reproduced known crystallographic atom positions within 0.4 to 0.8 A rmsd. Docking studies were carried out with both open and closed configurations of the beta-amylase mobile flap, a loop comprising residues 96 to 103. Ligands with two rings docked within the cleft near the active site when the flap was open, but those with four rings did not. The flap must be closed for alpha-maltotetraose to adopt a conformation allowing it to dock near the crystallographically determined subsites. The closed flap is necessary for productive but not for nonproductive binding, and therefore it plays a essential role in catalysis. The gain in total binding energy upon closing of the flap for alpha-maltose docked to subsites -2, -1 and +1, +2 is about 22 kcal/mol, indicating more favorable interactions are possible with the flap closed. Larger intermolecular interaction energies are observed for two alpha-maltose molecules docked to subsites -2, -1 and +1, +2 than for one alpha-maltotetraose molecule docked from subsites -2 to +2, suggesting that it is only upon cleavage of the alpha-1,4 linkage that optimal closed-flap binding can occur with the crytallographically determined enzyme structure.
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Affiliation(s)
- A Laederach
- Department of Chemical Engineering, Iowa State University, Ames 50011-2230, USA
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25
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Parovuori P, Manelius R, Suortti T, Bertoft E, Autio K. Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels. Food Hydrocoll 1997. [DOI: 10.1016/s0268-005x(97)80045-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Bertoft E, Qin Z, Manelius R. Studies on the Structure of Pea Starches. Part 3: Amylopectin of Smooth Pea Starch. STARCH-STARKE 1993. [DOI: 10.1002/star.19930451102] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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27
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Bertoft E, Qin Z, Manelius R. Studies on the Structure of Pea Starches Part 4: Intermediate Material of Wrinkled Pea Starch. STARCH-STARKE 1993. [DOI: 10.1002/star.19930451203] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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28
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Vetter D, Thorn W, Brunner H, König WA. Directed enzymatic synthesis of linear and branched gluco-oligosaccharides, using cyclodextrin-glucanosyltransferase. Carbohydr Res 1992; 223:61-9. [PMID: 1534513 DOI: 10.1016/0008-6215(92)80006-m] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Cyclodextrin-glucanosyltransferase, in a kinetically controlled reaction, transfers one maltohexaosyl residue from cyclomaltohexaose (alpha CD) to HO-4 of an acceptor to form a linear or a branched gluco-oligosaccharide. The primary transfer product can be isolated in yields up to 45% and in high purity, if the reaction is stopped at an early stage. With increasing time of incubation, secondary and tertiary transfer products are formed by stepwise addition of maltohexaosyl units. At equilibrium, a mixture with almost equal proportions of oligosaccharides is obtained. Glucose and malto-oligosaccharides of any chain length carrying a free 4-hydroxyl group and with HO-1 free or substituted, and regardless of the configuration at C-1, may serve as acceptors. Substrates with galacto or manno configuration were not utilised by the enzyme. The selectivity of the enzyme with respect to the site of chain elongation in branched acceptor molecules has been investigated. The technique described here may be applied to prepare linear gluco-oligosaccharides of any chain length of branched oligosaccharides of the amylopectin type.
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Affiliation(s)
- D Vetter
- Institut für Biochemie und Lebensmittelchemie, Universität Hamburg, F.R.G
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Oguma T, Kikuchi M, Mizusawa K. Hydrolysis of branched cyclodextrins by a cyclodextrin-hydrolyzing enzyme from Bacillus sphaericus E-244. FEBS Lett 1991; 290:13-6. [PMID: 1915863 DOI: 10.1016/0014-5793(91)81214-s] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The action of a cyclodextrin-hydrolyzing enzyme from Bacillus sphaericus E-244 on branched alpha- and beta-cyclodextrins was investigated. Glucosyl-alpha-cyclodextrin (6-O-alpha-D-glucosylcyclomaltohexaose) and maltosyl-alpha-cyclodextrin (6-O-alpha-D-maltosylcyclomaltohexaose) were hydrolyzed to 6(3)-O-alpha-D-glucosylmaltohexaose and 6(3)-O-alpha-D-maltosylmaltohexaose, respectively. Glucosyl-beta-cyclodextrin (6-O-alpha-D-glucosylcyclomaltoheptose) and maltosyl-beta-cyclodextrin (6-O-alpha-D-maltosyclomaltohepatose) were also mainly transformed to 6(4)-O-alpha-D-glucosylmaltoheptaose and 6(4)-O-alpha-D-maltosylmaltoheptaose, respectively. These results suggest that the cyclodextrin-hydrolyzing enzyme cleaves branched alpha- and beta-cyclodextrins at an alpha-1,4 linkage which is located furthest from the branching point on the cyclodextrin ring.
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Affiliation(s)
- T Oguma
- Noda Institute for Scientific Research, Chiba Pref, Japan
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Bertoft E. Investigation of the fine structure of alpha-dextrins derived from amylopectin and their relation to the structure of waxy-maize starch. Carbohydr Res 1991; 212:229-44. [PMID: 1959119 DOI: 10.1016/0008-6215(91)84060-r] [Citation(s) in RCA: 57] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Alpha-dextrins, obtained by fractional precipitation with methanol of the products of the action of Bacillus subtilis alpha-amylase on waxy-maize amylopectin, were debranched with isoamylase and the distributions of the unit chains were analysed by gel-permeation chromatography. The large alpha-dextrins still contained long B-chains after hydrolysis for 60 min, but these were absent from the small dextrins with chain numbers of approximately 11 or less. The small dextrins contained increased amounts of chains with lengths intermediate of those of the long B-chains and the main part of the short chains. After hydrolysis for 210 min, almost all of the long B-chains had disappeared and the chains with intermediate lengths had been shortened further. The distributions of the unit chains of the internal chains, obtained by debranching of the phosphorolysis (phi)-limit dextrins, gave similar results and showed that the ratio of A- to B-chains was unchanged during the alpha-amylolysis. Models for the fine structure of the intermediate alpha-dextrins are proposed.
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Affiliation(s)
- E Bertoft
- Department of Biochemistry and Pharmacy, Abo Akademi University, Porthansgatam 3, Turku, Finland
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Takeda Y, Hizukuri S, Takeda C, Suzuki A. Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules. Carbohydr Res 1987. [DOI: 10.1016/0008-6215(87)80089-7] [Citation(s) in RCA: 102] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Takeda Y, Hizukuri S. Actions of Aspergillus oryzae alpha-amylase, potato phosphorylase, and rabbit muscle phosphorylase a and b on phosphorylated (1----4)-alpha-D-glucan. Carbohydr Res 1986; 153:295-307. [PMID: 3096568 DOI: 10.1016/s0008-6215(00)90271-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Aspergillus oryzae alpha-amylase [(1----4)-alpha-D-glucan glucanohydrolase, EC 3.2.1.1] produced O-(6-phosphoryl-alpha-D-glucopyranosyl)-(1----4)-O-alpha-D-glucopyran osy l-(1----4)-D-glucopyranose (6(3)-phosphorylmaltotriose) and O-alpha-D-glucopyranosyl-(1----4)-O-(3-phosphoryl-alpha-D-glucopyranosyl )- (1----4)-O-alpha-D-glucopyranosyl-(1----4)-D-glucopyranose (3(3)-phosphorylmaltotetraose) from potato starch upon exhaustive hydrolysis. These products indicate that the enzyme hydrolyses the same linkages in the vicinity of the 6-phosphorylated residue as porcine-pancreatic alpha-amylase, but hydrolyses different linkages in the vicinity of the 3-phosphorylated residue when compared with B. subtilis and pancreatic alpha-amylases. Potato phosphorylase [(1----4)-alpha-D-glucan:orthophosphate alpha-D-glucosyltransferase, EC 2.4.1.1] and rabbit muscle phosphorylase a and b were unable to by-pass the phosphorylated D-glucosyl residue of 6-phosphorylated (1----4)-alpha-D-glucan, leaving three D-glucosyl residues attached to the 6-phosphorylated residue on the non-reducing side.
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Kainuma K, French D. Action of porcine-pancreatic amylase on oxidized-reduced amylose of low degree of modification. Carbohydr Res 1982; 106:143-53. [PMID: 6181874 DOI: 10.1016/s0008-6215(00)80740-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Umeki K, Kainuma K. Fine structure of Nägeli amylodextrin obtained by acid treatment of defatted waxy-maize starch—structural evidence to support the double-helix hypothesis. Carbohydr Res 1981. [DOI: 10.1016/s0008-6215(00)81866-2] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Abstract
Many types of amylases are found throughout the animal, vegetable and microbial kingdoms. They have evolved along different pathways to enable the organism to convert insoluble starch (or glycogen) into low molecular weight, water soluble dextrins and sugars. Alpha amylases are dextrinogenic and can attack the interior of starch molecules. The products retain the alpha anomeric configuration. Beta amylases act only at the non-reducing chain ends and liberate only beta maltose. Both alpha and beta amylases exhibit multiple (repetitive) attack, that is, after the initial catalytic cleavage, the enzyme may remain attached to the substrate and lead to several more cleavages before dissociation of the enzyme-substrate complex. Amylases have extended substrate binding sites, in the range 4-9 glucose units. This enables the enzyme to stress the substrate and lower the activation energy for hydrolysis. Similarly the enzyme exerts a torsion on the glucose unit at the catalytic site, inducing a transition state conformation (oxycarbonium ion). Alpha and beta amylases differ in the stereospecific hydration of the oxycarbonium ion, in the sequence of liberation of the right-hand vs the left-hand product, and the direction of motion of the retained substrate to give multiple attack.
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Watanabe T, French D. Structural features of naegeli amylodextrin as indicated by enzymic degradation. Carbohydr Res 1980. [DOI: 10.1016/s0008-6215(00)85435-x] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Borovsky D, Smith EE, Whelan WJ, French D, Kikumoto S. The mechanism of Q-enzyme action and its influence on the structure of amylopectin. Arch Biochem Biophys 1979; 198:627-31. [PMID: 518102 DOI: 10.1016/0003-9861(79)90540-x] [Citation(s) in RCA: 63] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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44
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Kainuma K, Wako K, Kobayashi S, Nogami A, Suzuki S. Purification and some properties of a novel maltohexaose-producing exo-amylase from Aerobacter aerogenes. BIOCHIMICA ET BIOPHYSICA ACTA 1975; 410:333-46. [PMID: 1094 DOI: 10.1016/0005-2744(75)90235-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Maltohexaose producing amylase (EC 3.2.1.-) is the fourth known exo-amylase, the three previously known being glucoamylase, beta-amylase and Pseudomonas stutzeri maltotetraose producing amylase. The enzyme after release from Aerobacter aerogenes cells by 0.1% sodium lauryl sulfate extraction was purified by ammonium sulfate precipitation, DEAE-Sephadex column chromatography and Sephadex G-100 gel filtration to 80-fold of the original sodium lauryl sulfate extract activity, It gave a single band on disc electrophoresis, and the molecular weight by gel filtration was 54 000. This amylase showed maximal activity at 50 degrees C and pH 6.80. The pH stability range was relatively wide, the enzyme retaining more than 90% of its initial activity in the range of 6.50-9.0. 80% of the activity was retained after 15 min at 50 degrees C. This enzyme produced maltohexaose from starch, amylose and amylopectin by exo-attack, but did not act on alpha- or beta-cyclodextrin, pullulan or maltohexaitol. Also the enzyme acted on beta-limit dextrins of amylopectin and glycogen to form branched oligosaccharides. The unusual reaction of this enzyme on beta-limit dextrin is discussed from the standpoint of the stereochemistry of 1,4-alpha- and 1,6-alpha-glucosidic bonds. This is the anomalous amylase for which it is recognized that 1,6-alpha-glucosidic linkages in the substrates can mimic the effect of 1,4-alpha-bonds, as previously observed in pseudo-priming reactions of E. coli phosphorylase.
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Marshall JJ. Application of enzymic methods to the structural analysis of polysaccharides: part I. Adv Carbohydr Chem Biochem 1974; 30:257-370. [PMID: 4620244 DOI: 10.1016/s0065-2318(08)60267-x] [Citation(s) in RCA: 71] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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French D, Smith EE, Whelan WJ. The structural analysis and enzymic synthesis of a pentasaccharide alpha-limit dextrin formed from amylopectin by Bacillus subtilis alpha-amylase. Carbohydr Res 1972; 22:123-34. [PMID: 4340184 DOI: 10.1016/s0008-6215(00)85732-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Kainuma K, French D. Action of pancreatic alpha-amylase and sweet potato beta-amylase on 6(2)- and 6(3)-alpha-glucosylmalto-oligosaccharides. FEBS Lett 1970; 6:182-186. [PMID: 11947369 DOI: 10.1016/0014-5793(70)80052-7] [Citation(s) in RCA: 44] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- K Kainuma
- Department of Biochemistry and Biophysics Iowa State University, 50010, Ames, Iowa, U.S.A
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Greenwood CT, Milne EA. Starch degrading and synthesizing enzymes: a discussion of their properties and action pattern. Adv Carbohydr Chem Biochem 1968; 23:281-366. [PMID: 4882957 DOI: 10.1016/s0096-5332(08)60171-x] [Citation(s) in RCA: 42] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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