Enzymatic Preparation of Novel Non-reducing Oligosaccharides Having an Isomaltosyl Residue by Using the Transfer Action of Isomaltodextranase from<i>Arthrobacter globiformis</i>T6

Kim, Yeon-Kye; Tsumuraya, Yoichi; Sakano, Yuji

doi:10.1271/bbb.59.1367

Cited by 10 publications

(7 citation statements)

References 6 publications

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“…The properties of the enzyme are unusual for it is able to split not only ␣-1,6 linkages of glucooligosaccharides but also ␣-1,2-, ␣-1,3-, and ␣-1,4-links to yield isomaltose (211); it can split dextran so that the ␣-configuration of the anomeric carbon atoms is retained in the hydrolysis products (150); it has transfer and condensation activities on isomaltose to produce isomaltotetraose in concentrated solutions (94,178); and it can split ␣-1,4-glucosidic linkage of panose and ␣-1,6-glucosidic linkage of isomaltotriose and pullulan as well (151,206 (206). This isomaltodextranase hydrolyzes 13 dextrans to various extents (11 to 64%, 13 days) at initially high but gradually decreasing rates.…”

Section: Isomaltose-forming Exodextranasesmentioning

confidence: 99%

Microbial Dextran-Hydrolyzing Enzymes: Fundamentals and Applications

Khalikova

Susi

Korpela

2005

Microbiol Mol Biol Rev

227

152

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Dextran is a chemically and physically complex polymer, breakdown of which is carried out by a variety of endo- and exodextranases. Enzymes in many groups can be classified as dextranases according to function: such enzymes include dextranhydrolases, glucodextranases, exoisomaltohydrolases, exoisomaltotriohydrases, and branched-dextran exo-1,2-α-glucosidases. Cycloisomalto-oligosaccharide glucanotransferase does not formally belong to the dextranases even though its side reaction produces hydrolyzed dextrans. A new classification system for glycosylhydrolases and glycosyltransferases, which is based on amino acid sequence similarities, divides the dextranases into five families. However, this classification is still incomplete since sequence information is missing for many of the enzymes that have been biochemically characterized as dextranases. Dextran-degrading enzymes have been isolated from a wide range of microorganisms. The major characteristics of these enzymes, the methods for analyzing their activities and biological roles, analysis of primary sequence data, and three-dimensional structures of dextranases have been dealt with in this review. Dextranases are promising for future use in various scientific and biotechnological applications

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Section: Isomaltose-forming Exodextranasesmentioning

confidence: 99%

Microbial Dextran-Hydrolyzing Enzymes: Fundamentals and Applications

Khalikova

Susi

Korpela

2005

Microbiol Mol Biol Rev

227

152

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“…As a result, the structure of compound B was determined to be ethyl α-isomaltoside (Figure 5B). 30 This is the first report of these compounds in sake. Organic synthesis of α-EM 29 and enzymatic synthesis of α-EiM 30 were reported previously, but this is the first study to report that both are natural products.…”

Section: ■ Results and Discussionmentioning

confidence: 88%

Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A of Aspergillus oryzae

Kojima

Honda

Kobayashi

et al. 2019

J. Agric. Food Chem.

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Sake, the Japanese rice wine, contains a variety of oligosaccharides and glucosides produced by fungal enzymes during the brewing process. This study investigates the effect of knocking out the Aspergillus oryzae α-glucosidase (agdA) gene on the transglycosylation products in brewed sake. In addition to α-ethyl glucoside and α-glyceryl glucoside, the amount of two compounds that have molecular mass values similar to that of ethyl maltose decreased by agdA gene knockout. Both compounds were synthesized, in vitro, from maltose and ethanol with purified agdA. Nuclear magnetic resonance analysis identified the two compounds as ethyl α-maltoside and ethyl α-isomaltoside, respectively, which are novel compounds in sake as well as in the natural environment. Quantitative analysis of 111 commercially available types of sake showed that these novel compounds were widely present at concentrations of several hundred mg/L, suggesting that both of them are ones of the common glycosides in sake.

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“…The formation of ex-isomaltosyl ex-glucoside through the condensation of o-glucose and trehalose by ex-glucosidase from Saccharomyces sp. or by glucoamylase from Rhizopus niveus 23 ) and the formation of ex-isomaltotriosyl ex-glucoside through transglycosylation from dextran to trehalose by isomaltodextranase from Arthrobacter globiformis T6 24 ) has already been reported. Thus, cx-isomaltosyl ex-isomaltoside is a newly observed tetrasaccharide.…”

Section: Discussionmentioning

confidence: 95%