Studies of Specific Cyclodextrin Production Starting from Pure Maltooligosaccharides Using Thermoanaerobacter Sp. Cyclodextrin Glycosyltransferase

Abstract

The behaviour of the highly thermostable Cyclodextrin GlycosylTransferase (CGTase) of Thermounuerobacter sp., with substrates like pure cyclodextrins and/or short maltooligosaccharides was investigated. This enzyme has been found to be able to disproportionate all the saccharides tested (from maltose to maltoheptaose) to produce suitable intermediate substrates for cyclization.The disproportionation of maltose leads to a sequential series of higher degree polymers and cyclodextrins, mainly composed of a-cyclodextrin. However, Thermoanuerobacter sp. CGTase produces mainly P-cyclodextrin starting from the maltooligosaccharides that we tested, while y-cyclodextrin production can be improved by using longer polymers of glucose (maltopentaose) and cyclodextrin as substrates. An ol/P/y molar ratio of 4/5/1 was obtained with lOmM of maltopentaose which changed to 9/12/8 with initial addition of 100pM of p-cyclodextrin.

Effect of different substrates and their preliminary treatment on cyclodextrin production

“…The oligosaccharide chain with a smaller number of glucose units has to be first lengthened by the disproportionation action of the enzyme and then cyclized (Martins & Hatti-Kaul 2003). The longer the chain, the higher the amount of cyclodextrin formed (Brunet et al 1998). The results from the table show that glucose and maltose could not be substrates for CGTase: the yield was only 0.8-2.0%.…”

Kinetic characteristics of β-cyclodextrin production by cyclodextrin glycosyltransferase from newly isolated Bacillus sp. C26

“…The shorter oligosaccharide chain has to be first lengthened by disproportion action of the enzyme and then cyclized (Martins and Hatti-Kaul, 2003). The longer the chain, the higher the amount of cyclodextrin formed (Brunet et al 1998). Comparing the degree of polymerization (DP) of starches, it was found that tapioca starch contained higher proportion of chains with DP 9-12 (36.3%) than that of rice, corn and sago starch (34.5%, 31.4% and 28.1%, respectively) (Srichuwong et al 2005).…”

Optimization of the Reaction Parameters of Immobilized Escherichia coli for β‐Cyclodextrin Production

“…Furthermore, the high amount of amylopectin in the soluble potato starch substrate reacted with the active sites of the enzyme, promoting β-CD production. The enzymatic interaction with β-CGTase to produce β-CD was considerably facilitated by the branched structure of amylopectin that assisted the formation of CD [19]. Moreover, the branched structure would allow the reaction process to start from various points of the starch, therefore the CD production can be greatly increased [20].…”

“…The enzymatic interaction with β‐CGTase to produce β‐CD was considerably facilitated by the branched structure of amylopectin that assisted the formation of CD 19. Moreover, the branched structure would allow the reaction process to start from various points of the starch, therefore the CD production can be greatly increased 20.…”