Two 1,4-α-glucan branching enzymes successively rearrange glycosidic bonds: A novel synergistic approach for reducing starch digestibility

Yu, Luxi; Kong, Haocun; Gu, Zhengbiao; Li, Caiming; Ban, Xiaofeng; Cheng, Li; Hong, Yan; Li, Zhaofeng

doi:10.1016/j.carbpol.2021.117968

Cited by 24 publications

(21 citation statements)

References 40 publications

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“…The enzymes act on both AM and AP (Palomo et al, 2009) and increase the proportion of short branch chains (DP 3-12) (Li et al, 2016a;van der Maarel et al, 2003). The percentages of α-1,6-glucosidic bonds increase from approximately 5% up to 7%-10% (Li et al, 2016a;Ren et al, 2017;Yu et al, 2021). The final branching density depends on the enzyme dosage, incubation time, and substrate (Li et al, 2016a).…”

Section: Shortening Of Ap Chains and Increasing Branching Densitymentioning

confidence: 99%

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Korompokis

Verbeke

Delcour

2021

Comp Rev Food Sci Food Safe

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Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.

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Section: Shortening Of Ap Chains and Increasing Branching Densitymentioning

confidence: 99%

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Korompokis

Verbeke

Delcour

2021

Comp Rev Food Sci Food Safe

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“…Therefore, many researchers have previously devoted considerable effort to the production of slowly digested starch-derived carbohydrates through various methods, such as octenyl succinic anhydride esterification, alginate encapsulation, or amylosucrase-catalyzed branch chain elongation . In addition, according to our previous studies, the enzymatic rearrangement of glycosidic bonds was an effective approach to decelerating starch digestion . This process does not generate additional chemical groups or glycosidic bonds and hardly forms crystals in the product (named SCMD).…”

Section: Discussionmentioning

confidence: 99%

“…In vitro digestibility of each sample was assessed using the Englyst assay with minor modifications, as previously described. 3 Based on glucose release rates, each sample was quantitatively categorized into three nutritional fractions, namely rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…Many researchers have devoted considerable effort to retarding starch digestion through a series of methods. , These starch-derived carbohydrates offer a dietary solution for the reduction of exogenous glucose production and are, hence, recommended for patients with type 2 diabetes . However, not all low-digestible starch-derived carbohydrates can confer the described solution, and the reason is unclear .…”

Section: Introductionmentioning

confidence: 99%

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Short-Clustered Maltodextrin Activates Ileal Glucose-Sensing and Induces Glucagon-like Peptide 1 Secretion to Ameliorate Glucose Homeostasis in Type 2 Diabetic Mice

Kong

et al. 2022

J. Agric. Food Chem.

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Reconstructing molecular structure is an effective approach to attenuating glycemic response to starch. Previously, we rearranged α-1,4 and α-1,6-glycosidic bonds in starch molecules to produce short-clustered maltodextrin (SCMD). The present study revealed that SCMD slowly released glucose until the distal ileum. The activated ileal glucose-sensing enabled SCMD to be a potent inducer for glucagon-like peptide-1 (GLP-1). Furthermore, SCMD was found feasible to serve as the dominant dietary carbohydrate to rescue mice from diabetes. Interestingly, a mixture of normal maltodextrin and resistant dextrin (MD+RD), although it caused an attenuated glycemic response similar to that of SCMD, failed to ameliorate glucose homeostasis because it hardly induced GLP-1 secretion. The serum GLP-1 levels seen in MD+RD-fed mice (5.25 ± 1.51 pmol/L) were significantly lower than those seen in SCMD-fed mice (8.25 ± 2.01 pmol/L, p < 0.05). Further investigation revealed that the beneficial effects of SCMD could be abolished by a GLP-1 receptor (GLP-1R) antagonist. These results identify GLP-1R signaling as a critical contributor to SCMD-exerted health benefits and highlight the role of ileal glucose-sensing in designing dietary carbohydrates.

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“…High-Performance Size Exclusion Chromatography. The molecular weight distribution (MWD) of all samples was determined using high-performance size exclusion chromatography (HPSEC) equipped with multiangle laser light scattering (MALLS, DAWN HELEOS 8 + , Wyatt Technology, St. Barbara, CA, USA) and refractive index (RI, OptilabT-rEX, Wyatt Technology, St. Barbara, CA, USA) detectors according to Tian et al 30 and Yu et al 31 with minor modifications. The data were analyzed by Astra software versions 5.3.4.20 and 7.1.3 (Wyatt Technologies, USA).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan

Liu

Wang

et al. 2022

J. Agric. Food Chem.

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Glycogen-like glucan (GnG) is a unique hyperbranched polysaccharide nanoparticle which is drawing increasing attention due to its biodegradability and abundant short branches that can be functionalized. Because starch and GnG are both composed of glucose residues and have similar glucosidic bonds, GnG could be fabricated by sucrose phosphorylase, α-glucan phosphorylase, and branching enzymes from starch primers and sucrose. In this study, high-amylose starch, normal starch, and waxy corn starch were used as primers to synthesize GnG, and their impact on the fine structure of GnG was investigated. Structural analysis indicated that with increasing content of amylopectin in the starch primer, the proportion of short chains in GnG decreased, and the degree of β-amylolysis and α-amylolysis was enhanced. Amylose in the primer contributed to a compact and homogeneous structure of GnG, while amylopectin triggered the formation of branch points with a more open distribution. These findings provide a new strategy for regulating the fine structure of GnG.

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Two 1,4-α-glucan branching enzymes successively rearrange glycosidic bonds: A novel synergistic approach for reducing starch digestibility

Cited by 24 publications

References 40 publications

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Short-Clustered Maltodextrin Activates Ileal Glucose-Sensing and Induces Glucagon-like Peptide 1 Secretion to Ameliorate Glucose Homeostasis in Type 2 Diabetic Mice

Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan

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