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

Abstract

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.

Investigations of amphiphilic butylglyceryl‐functionalized dextran nanoparticles for topical delivery

“…Dextran is a natural polymer found in certain microorganisms including bacteria such as Leuconostoc spp., and consisting of main α‐ d ‐1,6‐glucose‐linked glucan with 1,3‐linked side chains. Dextran has good water solubility and, owing to its excellent biodegradability and biocompatibility, the applications have been extended into cosmetic preparations to enhance antiaging activity and reduce allergic reactions 11 . Carboxymethyl dextran synthesized by substituting its free hydroxyl groups with carboxymethyl group has been reported to provide a smooth protective coating on skin 12 .…”

“…Dextran has good water solubility and, owing to its excellent biodegradability and biocompatibility, the applications have been extended into cosmetic preparations to enhance antiaging activity and reduce allergic reactions. 11 Carboxymethyl dextran synthesized by substituting its free hydroxyl groups with carboxymethyl group has been reported to provide a smooth protective coating on skin. 12 In addition to that, dextran susceptibility to chemical modifications has made the synthesis of amphiphilic alkylglyceryl-functionalized dextran (alkylation modification via nucleophilic substitution reaction) to be of interest for its permeation enhancing property through biological barrier.…”

Novel Pyrazolo[3,4‐d]pyrimidine‐Containing Amide Derivatives: Synthesis, Molecular Docking, In Vitro and In Vivo Antidiabetic Activity

“…Digestive enzymes play a huge role in maintaining the normal levels of glucose in the blood and regulating the carbohydrate metabolic pathways, which are the key biological targets for the treatment of diabetes. Among several other important enzymes, Amylases are particularly important hydrolase enzymes that catalyze the hydrolysis of the internal α‐1,4‐glycosidic linkages in starch which then converts into low‐molecular‐weight products such as glucose, maltose, and maltotriose units . In humans the digestion begins in the mouth with the α‐amylase enzyme which converts polysaccharides to monosaccharides .…”

Extracellular polysaccharides produced by bacteria of the Leuconostoc genus

“…This allows the rheological properties of alternan to be changed in the desired way, bringing them comparable to, for instance, gum arabic which is also a well-known food texture modifier (Côté et al 1997;Leathers et al 2010). The use of alternan and its oligosaccharides in food is primarily related to the production of ingredients for functional foods such as prebiotics (Park and Khan 2009; Côté 2009), low glycemic sweeteners (Gangoiti et al 2018;Leathers et al 2003; Santos and de Amorim 2018) and dietary fiber (Hasselwander et al 2017). Alternan is very widely used as a thickening agent, most commonly in combination with another thickener (Pilling 2009) to increase the viscosity of solutions or to improve the thixotropic properties of gels, achieving a synergistic effect of these agents.…”

“…Alternan as low viscosity bulking agent and extender (Pilling and Frohberg 2009) can be used in a wide variety of foodstuffs (sauces, cream, yoghurt, jelly, ice cream, soups, baked products) in the form of powder or paste (0.1% w/w and above). The uses of alternan, including in food, have been mentioned and summarized in many reports and reviews (Gangoiti et al 2018;Giavasis 2013;Grimaud et al 2018;Harutoshi 2013;Park and Khan 2009;Patel et al 2012;Wangpaiboon et al 2018;Zannini et al 2015). It is mentioned that alternan could also replace polydextrose, maltodextrins and gum arabic for use as inks, glues, cosmetic creams and ointments (Côté 1992;Park and Khan 2009).…”