Isomalto/malto-polysaccharide structure in relation to the structural properties of starch substrates

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

doi:10.1016/j.carbpol.2017.11.072

Cited by 24 publications

(12 citation statements)

References 39 publications

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“…In order to facilitate the comparison of results, the IMMPs in this study were named after their percentages of total α‐(1→6) glucosyl linkages. The total α‐(1→6) linked glucosyl content, consisting of both α‐(1→6) and α‐(1→4,6) linked glucosyl residues, was determined by hydrogen‐1 nuclear magnetic resonance ( 1 H NMR) spectroscopy, with the methodology and results already published previously . IMMP‐94 (94% α‐(1→6) linkages) originates from potato starch (AVEBE, Veendam, The Netherlands) modified with L. reuteri 121 GTFB 4,6‐α‐glucanotransferase and pullulanase (Promozyme D2; Novozymes, Bagsvaerd, Denmark) and was kindly provided by Dr. Hans Leemhuis (AVEBE).…”

Section: Methodsmentioning

confidence: 99%

“…IMMP‐94 (94% α‐(1→6) linkages) originates from potato starch (AVEBE, Veendam, The Netherlands) modified with L. reuteri 121 GTFB 4,6‐α‐glucanotransferase and pullulanase (Promozyme D2; Novozymes, Bagsvaerd, Denmark) and was kindly provided by Dr. Hans Leemhuis (AVEBE). IMMP‐27 (27%) and IMMP‐96 (96%) were synthesized from potato starch and Etenia 457 starch (AVEBE), respectively, as published by van der Zaal et al . and described below.…”

Section: Methodsmentioning

confidence: 99%

“…The suspension was autoclaved at 121 °C for 15 min and cooled to 37 °C. IMMP synthesis was carried out by adding 0.3 mg GTFB‐ΔN per gram substrate and incubating the reaction mixture at 37 °C for 24 h. GTFB‐ΔN is GTFB with N‐terminal truncation, and the synthesis of GTFB‐ΔN is described elsewhere . GTFB‐ΔN was inactivated in a water bath at 95 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

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In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential

Borewicz

Richter

et al. 2018

Molecular Nutrition Food Res

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ScopeThis study characterize intestinal fermentation of isomalto/malto‐polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition.Methods and resultsIMMP‐94 (94% α‐(1→6) glycosidic linkages), IMMP‐96, IMMP‐27, and IMMP‐dig27 (IMMP‐27 after removal of digestible starch segments) are fermented batchwise in vitro using human fecal inoculum. Fermentation digesta samples are taken for analysis in time up till 48 h. The fermentation of α‐(1→6) glycosidic linkages in IMMP‐94, IMMP‐96, and IMMP‐dig27 starts after 12 h and finishes within 48 h. IMMP‐27 fermentation starts directly after inoculation utilizing α‐(1→4) linked glucosyl residues; however, the utilization of α‐(1→6) linked glucoses is delayed and start only after the depletion of α‐(1→4) linked glucose moieties. SCFAs are produced in high amounts with acetic acid and succinic acid being the major products next to propionic acid and butyric acid. The polysaccharide fraction is degraded into isomalto‐oligosaccharides (IMOs) mainly by extracellular enzymes. The smaller IMOs are further degraded by cell‐associated enzymes. Overall microbial diversity and the relative abundance of Bifidobacterium and Lactobacillus, significantly increase during the fermentation of IMMPs.ConclusionIMMP containing segments of α‐(1→6) linked glucose units are slowly fermentable fibers with prebiotic potential.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential

Borewicz

Richter

et al. 2018

Molecular Nutrition Food Res

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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%

“…[ 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. [ 9 ] The potential prebiotic function of IMMP has been indicated in previous research, in which IMMP showed to be degradable by adult human gut microbiota.…”

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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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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Isomalto/malto-polysaccharide structure in relation to the structural properties of starch substrates

Cited by 24 publications

References 39 publications

In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential

In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential

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

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