The separation and identification of oligosaccharides

Bailey, R. W.; Pridham, J. B.

doi:10.1016/0009-5907(62)80008-8

Cited by 25 publications

(4 citation statements)

References 130 publications

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“…After cooling, 20 Mliters of each sample was applied to Whatman No. 1 paper and subjected to descending development with 1butanol-ethanol-water (80:22:38) or ethyl acetateacetic acid-formic acid-water (80:15:5:20) for 89 and 44 h, respectively (5). Sugars were found with alkaline silver nitrate (18).…”

Section: Methodsmentioning

confidence: 99%

Expression of Cryptic β-Fructofuranosidase in Saccharomyces rouxii

Arnold

1974

J Bacteriol

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Raffinose hydrolysis was studied in Saccharomyces rouxii. The responsible enzyme was identified as a fB-fructofuranosidase (EC 3.2.1.26), which has a pH optimum of 5.5 and a Km of 83 mM for raffinose. This enzyme was cryptic in cells from a 3-day culture. A 2-min treatment with 0.1 volume of ethyl acetate in sodium acetate buffer (pH 6) gave complete expression of the enzyme, which was still retained by the cell. Ghosts were prepared by modifying membrane structure with small basic proteins in distilled water, and after washing they showed the full complement of enzymatic activity. The enzyme remained cryptic in osmotically protected spheroplasts; however, after lysis (by dilution) release, as well as expression, was effected. Mechanical disruption of fresh cells revealed and released all of the enzyme. Cells in early stationary phase had all of their ,8-fructofuranosidase in a cryptic state. Aging yielded fractional expression of activity; initially this was proportional to cell death, but later the degree of expression exceeded the death rate. Media from aged cultures or cell-free extracts of aged cells were not effective in revealing the cryptic enzyme of younger cells. S. rouxii ,8-fructofuranosidase has a different autolytic-release pattern from its counterpart in S. cerevisiae. Also, high concentrations of glucose do not repress the S. rouxii enzyme. The f-fructofuranosidase in young cells of S. rouxii must be enclosed by the protoplasmic membrane or a special vesicular structure. This system was compared with other Saccharomyces species in connection with the translocation of enzymes across the protoplasmic membrane.

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Section: Methodsmentioning

confidence: 99%

Expression of Cryptic β-Fructofuranosidase in Saccharomyces rouxii

Arnold

1974

J Bacteriol

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“…A typical operation of activated charcoal adsorption includes mixing activated charcoal with crude oligosaccharides to reach adsorption equilibrium, washing out non‐retained (non‐adsorbed) components (e.g., monosaccharides and salts) with pure water, and finally recovering the adsorbed oligosaccharides by ethanol gradients. This technology has been used to fractionate various oligosaccharides, including maltodextrins and isomaltodextrins (Bailey & Pridham, 1962), FOS (Nobre et al., 2012), GOS (Hernandez et al., 2009), and XOS (Yang et al., 2007). It was found that charcoal adsorption is more effective and attractive than other purification methods (e.g., NF and yeast treatment) in removing monosaccharides from oligosaccharides (Hernandez et al., 2009; Nobre et al., 2012; Sanz, Polemis, et al., 2005; Waniska & Kinsella, 1980).…”

Section: Purification and Fractionation Of Glcosmentioning

confidence: 99%

Gluco‐oligosaccharides as potential prebiotics: Synthesis, purification, structural characterization, and evaluation of prebiotic effect

Zeng

Pijkeren

Pan

2023

Comp Rev Food Sci Food Safe

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Prebiotics have long been used to modulate the gut microbiota and improve host health. Most established prebiotics are nondigestible carbohydrates, especially short-chain oligosaccharides. Recently, gluco-oligosaccharides (GlcOS) with 2-10 glucose residues and one or more O-glycosidic linkage(s) have been found to exert prebiotic potentials (not fully established prebiotics) because of their selective fermentation by beneficial gut bacteria. However, the prebiotic effects (non-digestibility, selective fermentability, and potential health effects) of GlcOS are highly variable due to their complex structure originating from different synthesis processes. The relationship between GlcOS structure and their potential prebiotic effects has not been fully understood. To date, a comprehensive summary of the knowledge of GlcOS is still missing. Therefore, this review provides an overview of GlcOS as potential prebiotics, covering their synthesis, purification, structural characterization, and prebiotic effect evaluation. First, GlcOS with different structures are introduced. Then, the enzymatic and chemical processes for GlcOS synthesis are critically reviewed, including reaction mechanisms, substrates, catalysts, the structures of resultant GlcOS, and the synthetic performance (yield and selectivity). Industrial separation techniques for GlcOS purification and structural characterization methods are discussed in detail. Finally, in vitro and in vivo studies to evaluate the non-digestibility, selective fermentability, and associated health effects of different GlcOS are extensively reviewed with a special focus on the GlcOS structure-function relationship.

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“…Thus, a reaction mixture containing 0.5 ,umole of UDPA'G, 1 Inhibition of L-Glutamine and D-Fructose 6-Phosphate Amidotransferase. Since amidotransferase from mammalian tissue is inhibited by U'DPAG and this inhibition is absent in bacteria (20), it was of interest to learn whether a mechanism of regulation of the pathway leading to UDPAG biosynthesis is operative in a higher plant.…”

mentioning

confidence: 99%

“…Reducing sugars w\ere detected on paper with the aniline phosphate spray reagenlt ( 1). Aminio sugars and their derivatives were mla(le visible by a ninlhvdri n spray ( 4).…”

mentioning

confidence: 99%