Enzymatic fingerprinting of isomalto/malto-polysaccharides

Zaal, P.H. van der; Klostermann, C.E.; Schols, Henk A.; Bitter, J.H.; Buwalda, P.L.

doi:10.1016/j.carbpol.2018.09.049

Cited by 22 publications

(10 citation statements)

References 44 publications

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“…The enzyme introduces consecutive α(1‐6) linkages onto linear α(1‐4)‐linked gluco‐oligosaccharides, resulting in oligo‐ and polysaccharides that are less digestible in the small intestine. [ 32 , 33 , 34 ] The ratio between the two types of glycosidic linkages is dependent on the starch source, the enzyme used and the process conditions. [ 34 ] IMMPs are characterized by a broad molecular weight distribution reaching up to 65 kDa.…”

Section: Introductionmentioning

confidence: 99%

Structure‐Specific Fermentation of Galacto‐Oligosaccharides, Isomalto‐Oligosaccharides and Isomalto/Malto‐Polysaccharides by Infant Fecal Microbiota and Impact on Dendritic Cell Cytokine Responses

Logtenberg

Akkerman

Hobé

et al. 2021

Molecular Nutrition Food Res

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Scope Next to galacto‐oligosaccharides (GOS), starch‐derived isomalto‐oligosaccharide preparation (IMO) and isomalto/malto‐polysaccharides (IMMP) could potentially be used as prebiotics in infant formulas. However, it remains largely unknown how the specific molecular structures of these non‐digestible carbohydrates (NDCs) impact fermentability and immune responses in infants. Methods and Results In vitro fermentation of GOS, IMO and IMMP using infant fecal inoculum of 2‐ and 8‐week‐old infants shows that only GOS and IMO are fermented by infant fecal microbiota. The degradation of GOS and IMO coincides with an increase in Bifidobacterium and production of acetate and lactate, which is more pronounced with GOS. Individual isomers with an (1↔1)‐linkage or di‐substituted reducing terminal glucose residue are more resistant to fermentation. GOS, IMO, and IMMP fermentation digesta attenuates cytokine profiles in immature dendritic cells (DCs), but the extent is dependent on the infants age and NDC structure. Conclusion The IMO preparation, containing reducing and non‐reducing isomers, shows similar fermentation patterns as GOS in fecal microbiota of 2‐week‐old infants. Knowledge obtained on the substrate specificities of infant fecal microbiota and the subsequent regulatory effects of GOS, IMO and IMMP on DC responses might contribute to the design of tailored NDC mixtures for infants of different age groups.

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Section: Introductionmentioning

confidence: 99%

Structure‐Specific Fermentation of Galacto‐Oligosaccharides, Isomalto‐Oligosaccharides and Isomalto/Malto‐Polysaccharides by Infant Fecal Microbiota and Impact on Dendritic Cell Cytokine Responses

Logtenberg

Akkerman

Hobé

et al. 2021

Molecular Nutrition Food Res

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“…Polysaccharides and proteins have been two of the most widely used wall materials in the area of probiotic microencapsulation (Burgain, Corgneau, Scher, & Gaiani, 2015;Eratte, Dowling, Barrow, & Adhikari, 2017;Martín, Lara-Villoslada, Ruiz, & Morales, 2014). Polysaccharide is a kind of large molecule polymer consisted of many smaller monosaccharides, such as glucose (van der Zaal, Schols, Bitter, & Buwalda, 2018). A polysaccharide can be a homopolysaccharide, in which all the monosaccharides are the same, or a heteropolysaccharide in which the monosaccharides vary (Span & Marletta, 2015).…”

Section: Introductionmentioning

confidence: 99%

Recent trends and applications of polysaccharides for microencapsulation of probiotics

2020

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The viability of probiotic bacteria is always questionable when they exposed to the harsh environment and thus microencapsulation of probiotic bacteria is generally applied to enhance the viability during processing, storage, and also for the target delivery in gastrointestinal tract. Polysaccharide is one of the most widely used wall material in the area of probiotic microencapsulation. However, with the increasing demand and new application areas for probiotic microcapsules, traditionally used polysaccharides can barely satisfy such challenges. Therefore, seeking for new kinds of polysaccharides with preponderant properties that suitable for probiotic microencapsulation is now catching the interest of researchers and has important implication. This review focuses on the application of polysaccharides in the area of probiotic microencapsulation, including to classify the traditional polysaccharides according to their characteristic properties used especially for microencapsulation of probiotics, as well as to give a critical perspective on emerging polysaccharides applied as wall materials to encapsulate probiotic bacteria.

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“…After the completion of the reaction, the reaction mixture was centrifuged to generate supernatants, which were freeze-dried to obtain the products. Product structures were characterized using nuclear magnetic resonance (NMR) and enzymatic fingerprinting, as described in the following sections.…”

Section: Materials and Methodsmentioning

confidence: 99%

Directed Mutation of Two Key Amino Acid Residues Alters the Product Structure of the New 4,6-α-Glucanotransferase from Bacillus sporothermodurans

Yang

Sheng

et al. 2021

J. Agric. Food Chem.

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Metrics & MoreArticle Recommendations * sı Supporting Information ABSTRACT: 4,6-α-Glucanotransferases (4,6-α-GTs) convert amylose V into two types of differently structured products: a linear product connected by continuous α,1 → 6 bonds, such as isomalto/malto-polysaccharide (IMMP), and a highly branched product connected by alternating α,1 → 4 and α,1 → 6 bonds, such as reuteran-like polysaccharide (RLP). The synthesis process of 4,6-α-GT products is unclear, and exploring this process is significant for producing dietary fibers with potential applications. This study identified and expressed Geobacillus sp. 12AMOR1 GtfD-ΔC and Bacillus sporothermodurans GtfC-ΔC. After characterizing their products through 1 H NMR and enzymatic fingerprinting, we found that GtfD-ΔC synthesized RLP with 29% α,1 → 6 bonds, and GtfC-ΔC synthesized IMMP with 71% α,1 → 6 bonds. The maltoheptaose incubation experiment showed different chain-length transfer patterns of two 4,6-α-GTs, GtfC-ΔC and GtfD-ΔC, transferring single and multiple glucose residues in each transglycosylation reaction, respectively. Site-directed mutagenesis confirmed that positions S345 and I347 influence the product structure of GtfC-ΔC, and the S345T/I347V mutation changed the GtfC-ΔC product to a linear product connected by alternating α,1 → 4 and α,1 → 6 bonds (pullulan-like polysaccharide) and altered the chain-length transfer pattern of GtfC-ΔC. We proposed that different chain-length transfer patterns between GtfD-ΔC and GtfC-ΔC may explain their differences in product structures. These findings are significant for obtaining the desired dietary fiber by engineering 4,6-α-GT.

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Enzymatic fingerprinting of isomalto/malto-polysaccharides

Cited by 22 publications

References 44 publications

Structure‐Specific Fermentation of Galacto‐Oligosaccharides, Isomalto‐Oligosaccharides and Isomalto/Malto‐Polysaccharides by Infant Fecal Microbiota and Impact on Dendritic Cell Cytokine Responses

Structure‐Specific Fermentation of Galacto‐Oligosaccharides, Isomalto‐Oligosaccharides and Isomalto/Malto‐Polysaccharides by Infant Fecal Microbiota and Impact on Dendritic Cell Cytokine Responses

Recent trends and applications of polysaccharides for microencapsulation of probiotics

Directed Mutation of Two Key Amino Acid Residues Alters the Product Structure of the New 4,6-α-Glucanotransferase from Bacillus sporothermodurans

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