Biochemical characterisation of a glycogen branching enzyme from Streptococcus mutans: Enzymatic modification of starch

Kim, Eun Joo; Ryu, Soo In; Bae, Hyun Ah; Hương, Nguyễn Thị Thanh; Lee, Soo Bok

doi:10.1016/j.foodchem.2008.03.025

Cited by 52 publications

(28 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Minor low molar mass peaks were also observed for the higher AO:WX ratio substrates before the end of the SEC-TDA chromatogram (not shown) indicating various species of molecules generated during enzyme catalysis when using high amylose substrate. The reduction of M w following BE treatment has been reported elsewhere (Kim, Ryu, Bae, Huong and Lee, 2008;Le et al, 2009). However, an important effect observed for both BE and BEAMBE treated starches was an increase in molar mass of the product with increasing AO:WX substrate ratio (Table 3).…”

Section: Molar Mass Distribution Hydrodynamic Radius Dispersity Insupporting

confidence: 57%

Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates

Sorndech¹,

Sagnelli

Meier

et al. 2016

Carbohydrate Polymers

View full text Add to dashboard Cite

Highlights •Enzyme modification of starch systems with well-defined amylose:amylopectin ratios provides detailed insight into the effects of substrate branching on enzymatic chain transfer • High amylose substrates produce high branching rates, high M w, short chains and low amylolytic digestion when treated with branching enzyme alone or in combination with amylomaltase.• Not only branching density but also molar mass of the glucan product restricts dietary degradation by steric hindrance towards human pancreatic α-amylase and α-glucosidases. AbstractThermostable branching enzyme (BE, EC 2.4.1.18) from Rhodothermus obamensis in combination with amylomaltase (AM, EC 2.4.1.25) from Thermus thermophilus was used to modify starch structure exploring potentials to extensively increase the number of branch points in starch. Amylose is an important constituent in starch and the effect of amylose on enzyme catalysis was investigated using amylose-only barley starch (AO) and waxy maize starch (WX) in well-defined ratios. All products were analysed for amylopectin chain length distribution, α-1,6 glucosidic linkages content, molar mass distribution and digestibility by using rat intestinal α-glucosidases. For each enzyme treatment series, increased AO content resulted in a higher rate of α-1,6 glucosidic linkage formation but as an effect of the very low initial branching of the AO, the final content of α-1,6 glucosidic linkages was slightly lower as compared to the high amylopectin substrates. However, an increase specifically in short chains was produced at high AO levels. The molar mass distribution for the enzyme treated samples was lower as compared with substrate WX and AO, indicating the presence of hydrolytic activity as well as cyclisation of the substrate. For all samples, increased amylose substrate showed decreased α-and β-amylolysis. Surprisingly, hydrolysis with rat intestinal α-glucosidases was higher with increasing α-1,6 glucosidic linkage content and decreasing M w indicating that steric hindrance towards the α-glucosidases was directed by the molar mass rather that the branching density of the glucan per se. Our data demonstrate that a higher amylose content in the substrate starch efficiently produces α-1,6 glucosidic linkages and that the present of amylose generates a higher M w and more resistant product than amylopectin. The combination of BEAMBE provided somewhat more resistant α-glucan products as compared to BE alone.

show abstract

Section: Molar Mass Distribution Hydrodynamic Radius Dispersity Insupporting

confidence: 57%

Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates

Sorndech¹,

Sagnelli

Meier

et al. 2016

Carbohydrate Polymers

View full text Add to dashboard Cite

show abstract

“…Using such combined systems, it has been shown that there is a major difference in the substrate efficiency between amylose and amylopectin for BE. Rice amylose incubated with BE produces side‐chains from DP6 to DP30, demonstrating that amylose is efficiently branched by BE . This result is in agreement with recent data reporting that BE catalysis of amylose is much more efficient than that of amylopectin .…”

Section: Combining Glucanotransferase and Glucanohydrolase To Producesupporting

confidence: 91%

“…BE from Rhodothermus obamensis is capable of also transfering α‐1,4 linkages of a chain segment to create new α‐1,4 linkages to elongation the chains . In addition, it has been reported that BE from Streptococcus mutans predominantly transfers short α‐glucans chains with DP 6–7 throughout the branching process using amylose as substrate. With the same BE using rice starch as substrate, branch chains longer than DP30 completely disappeared and the newly synthesized side chains still remained following β‐amylase treatment indicating very close positioning of the synthesized branch chains.…”

Section: Glucanotransferases For Sdm and Imo Productionmentioning

confidence: 99%

Slowly Digestible‐ and Non‐Digestible α‐Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects

2017

View full text Add to dashboard Cite

Escalating diabetes, obesity, cardiovascular disease, and bowel syndrome have increased consumer awareness of nutrition and energy values of starch products. Slowly digestible starch (SDS), slowly digestible maltooligosaccharides (SDM), and highly branched maltooligosaccharides, so called isomaltooligosaccharides (IMOs), generated by enzyme modification of starch, provide a new concept to meet consumer demands and solve urgent health‐associated problems. The combination of starch‐active enzymes in the glucanotransferase and glucanohydrolase families to produce slowly digestible‐ and non‐digestible α‐glucans has been widely studied, mainly focusing on the activities of branching enzyme (BE), amylomaltase (AM), and α‐transglucosidase (TGase). Products obtained from the action of these enzymes have resulted in completely novel types of maltooligosaccharides that are slowly degraded and therefore digested in the small intestine to maintain regulated blood glucose levels and suppressed glycemic‐index response. Some IMOs can even escape the small intestine and become fermented by micro‐organisms in the large intestine to produce health‐promoting short‐chain fatty acids such as butyric acid. Such slowly digested α‐glucans can regulate and trigger health‐promoting gut hormone release. Different novel production strategies of health‐promoting α‐glucans, their structures and nutritional effects are discussed here.

show abstract

“…From the above information, it is speculated that portions of the long amylopectin chains are transformed into short amylopectin chains when corn starch is incubated with GBE ( Figure 2). Generally, starch with short amylopectin chains is not liable to retrograde during the long-time storage (Kim, Ryu, Bae, Huong, & Lee, 2008). As a result, the long-time retrogradation behavior of the corn starch treated with GBE is retarded.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

et al. 2016

Food Chemistry

126

View full text Add to dashboard Cite

The retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme (GBE) was investigated using rheometry, pulsed nuclear magnetic resonance (PNMR), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Dynamic time sweep analysis confirmed that the storage modulus (G') of corn starch stored at 4 °C decreased with increasing GBE treatment time. PNMR analysis demonstrated that the transverse relaxation times (T2) of corn starches treated with GBE were higher than that of control during the storage at 4 °C. DSC results demonstrated that the retrogradation enthalpy (ΔHr) of corn starch was reduced by 22.3% after GBE treatment for 10h. Avrami equation analysis showed that GBE treatment reduced the rate of starch retrogradation. FTIR analysis revealed that GBE treatment led to a decrease in hydrogen bonds within the starch. Overall, these results demonstrate that both short- and long-term retrogradation of corn starch were retarded by GBE treatment.

show abstract

Biochemical characterisation of a glycogen branching enzyme from Streptococcus mutans: Enzymatic modification of starch

Cited by 52 publications

References 23 publications

Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates

Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates

Slowly Digestible‐ and Non‐Digestible α‐Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

Contact Info

Product

Resources

About