Extracellular and cell-associated forms of Gluconobacter oxydans dextran dextrinase change their localization depending on the cell growth

Sadahiro, Juri; Mori, Haruhide; Saburi, Wataru; Okuyama, Masayuki; Kimura, Atsuo

doi:10.1016/j.bbrc.2014.11.115

Cited by 18 publications

(16 citation statements)

References 28 publications

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“…TtCITase-C showed homology with DDase belonging to GH family 15 and showed strong α-1,6 glucosyltransferase activity, similar to DDase from G. oxydans [26] and α-glucosidase from A. niger [2]. DDase produced dextran as the main product and a small amount of IMOs, while A. niger α-glucosidase produced IMOs with low DPs (2)(3)(4)(5)(6). However, in the present study, we did not detect the production of dextran or other high-DP products.…”

Section: Analysis Of Reaction Productsmentioning

confidence: 90%

“…Commercialized IMOs with a degree of polarization (DP) ranging from 2 to 6 and lower numbers of α-1,6glucosidic linkages were produced from corn starch by αamylase and transglucosidase enzymes [3]. Dextranase has also been used to synthesize pure IMOs via the hydrolysis of dextran with α-1,6-glucan linkages, and longer IMOs with DP2-DP10 can be produced from sucrose-only substrates through the combined enzymatic action of dextranase and dextransucrase [4]. Furthermore, dextran dextrinase (DDase), belonging to the glycoside hydrolase (GH) family 15 isolated from Gluconobacter oxydans, was able to produce dextran with a high DP by the successive transfer of α-1,6-glucosyl units from maltodextrins [5].…”

Section: Introductionmentioning

confidence: 99%

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Carboxy-Terminal Region of a Thermostable CITase from Thermoanaerobacter thermocopriae Has the Ability to Produce Long Isomaltooligosaccharides

Jeong¹,

Lee²,

Hong³

et al. 2019

Journal of Microbiology and Biotechnology

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Isomaltooligosaccharides (IMOs) have good prebiotic effects, and long IMOs (LIMOs) with a degree of polymerization (DP) of 7 or above show improved effects. However, they are not yet commercially available, and require costly enzymes and processes for production. The Nterminal region of the thermostable Thermoanaerobacter thermocopriae cycloisomaltooligosaccharide glucanotransferase (TtCITase) shows cyclic isomaltooligosaccharide (CI)-producing activity owing to a catalytic domain of glycoside hydrolase (GH) family 66 and carbohydrate-binding module (CBM) 35. In the present study, we elucidated the activity of the C-terminal region of TtCITase (TtCITase-C; Met740-Phe1,559), including a CBM35-like region and the GH family 15 domain. The domain was successfully cloned, expressed, and purified as a single protein with a molecular mass of 115 kDa. TtCITase-C exhibited optimal activity at 40°C and pH 5.5, and retained 100% activity at pH 5.5 after 18-h incubation. TtCITase-C synthesized α-1,6 glucosyl products with over seven degrees of polymerization (DP) by an α-1,6 glucosyl transfer reaction from maltopentaose, isomaltopentaose, or commercialized maltodextrins as substrates. These results indicate that TtCITase-C could be used for the production of α-1,6 glucosyl oligosaccharides with over DP7 (LIMOs) in a more cost-effective manner, without requiring cyclodextran.

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Section: Analysis Of Reaction Productsmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Carboxy-Terminal Region of a Thermostable CITase from Thermoanaerobacter thermocopriae Has the Ability to Produce Long Isomaltooligosaccharides

Jeong¹,

Lee²,

Hong³

et al. 2019

Journal of Microbiology and Biotechnology

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“…However, it was previously unclear whether these two forms of the enzyme were in fact the same enzyme, and whether the strain is stimulated to simply secrete the intracellular dextran dextrinase when hydrolyzed starch and maltodextrins are present in the environment (Naessens et al, 2005). Recently, both forms of the enzyme were indeed shown to be identical (Sadahiro, Mori, Saburi, Okuyama, & Kimura, 2015). Compared to commercial dextran of a similar molecular mass produced by Leuconostoc mesenteroides, dextran produced by G. oxydans has a higher degree of branching and displays lower viscosity.…”

Section: Dextranmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

146

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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“…Some strains of Gluconobacter oxydans are known to produce an intracellular enzyme named dextran dextrinase (DDase, EC 2.4.1.2) catalyzing the synthesis of dextran using maltodextrins as substrate. DDase is able to transfer the non-reducing terminal glucosyl residues of maltodextrins to an acceptor substrate forming consecutive (a1!6) linkages (Naessens et al 2005;Sadahiro et al 2015). As a result of this activity a dextran polymer is produced, which contains some (a1!4) branches and (a1!4) linkages in (a1!6) glucosyl linear chains (Yamamoto, Yoshikawa, and Okada 1993).…”

Section: Dextran Dextrinasesmentioning

confidence: 99%

Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract

Gangoiti

Corwin

Lamothe

et al. 2018

Critical Reviews in Food Science and Nutrition

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The glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid and abrupt glucose delivery to the body which causes a high glycemic response. However, dietary carbohydrates which are digested and release glucose in a slow manner are recognized as providing health benefits. Slow digestion of glycemic carbohydrates can be caused by several factors, including food matrix effect which impedes a-amylase access to substrate, or partial inhibition by plant secondary metabolites such as phenolic compounds. Differences in digestion rate of these carbohydrates may also be due to their specific structures (e.g. variations in degree of branching and/or glycosidic linkages present). In recent years, much has been learned about the synthesis and digestion kinetics of novel a-glucans (i.e. small oligosaccharides or larger polysaccharides based on glucose units linked in different positions by a-bonds). It is the synthesis and digestion of such structures that is the subject of this review.

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Extracellular and cell-associated forms of Gluconobacter oxydans dextran dextrinase change their localization depending on the cell growth

Cited by 18 publications

References 28 publications

Carboxy-Terminal Region of a Thermostable CITase from Thermoanaerobacter thermocopriae Has the Ability to Produce Long Isomaltooligosaccharides

Carboxy-Terminal Region of a Thermostable CITase from Thermoanaerobacter thermocopriae Has the Ability to Produce Long Isomaltooligosaccharides

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract

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