Chemical and Enzymatic Approaches to Carbohydrate-Derived Spiroketals: Di-D-Fructose Dianhydrides (DFAs)

García‐Moreno, M. Isabel; Benito, Juan M.; Mellet, Carmen Ortiz; Fernández, José Manuel Garcı́a

doi:10.3390/molecules13071640

Cited by 36 publications

(14 citation statements)

References 112 publications

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“…These are pseudodisaccharides, intermolecular cyclic acetals formed by condensation of two hexuloses with loss of two water molecules [115,116]. They were firstly identified in acid-treated fructose solutions, but they also appear in biological sources and foods.…”

Section: Carbohydrate Products Formed In Acid Conditionsmentioning

confidence: 98%

Derivatization of carbohydrates for GC and GC–MS analyses

Ruiz‐Matute

Hernández‐Hernández

Rodríguez-Sánchez

et al. 2011

Journal of Chromatography B

366

195

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Section: Carbohydrate Products Formed In Acid Conditionsmentioning

confidence: 98%

Derivatization of carbohydrates for GC and GC–MS analyses

Ruiz‐Matute

Hernández‐Hernández

Rodríguez-Sánchez

et al. 2011

Journal of Chromatography B

366

195

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“…Caramelization reactions are non-enzymatic browning reactions. Unlike Maillard reactions, during caramelization, sugars do not react with amines [51]. Caramelization reactions include a complex series of different processes including oxidation, dehydration, isomerization, and polymerization [6].…”

Section: Caramelizationmentioning

confidence: 99%

Carbohydrates—Key Players in Tobacco Aroma Formation and Quality Determination

et al. 2020

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Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking. However, tobacco carbohydrates can be precursors for many harmful compounds, including formaldehyde and 5-hydroxymethylfurfural. Keeping in mind that added sugars in tobacco production are unavoidable, it is important to understand all changes in carbohydrates from harvesting to consuming in order to achieve better product properties and avoid the formation of harmful compounds. This review summarizes current knowledge about tobacco carbohydrates, including changes during processing with special focus on carbohydrates as precursors of harmful compounds during smoking.

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“…DFAs are the smallest cyclic disaccharide consisting of two fructose residues, with formation of two reciprocal glycosidic linkages (Garcia-Moreno et al 2008;Saito and Tomita 2000). DFAs can be used as low-caloric sweeteners with promising physiological effects.…”

Section: Introductionmentioning

confidence: 99%

From fructans to difructose dianhydrides

Wang

Zhang

et al. 2014

Appl Microbiol Biotechnol

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Fructans are the polymers of fructose molecules, normally having a sucrose unit at what would otherwise be the reducing terminus. Inulin and levan are two basic types of simple fructan, which contain β-(2, 1) and β-(2, 6) fructosyl-fructose linkage, respectively. Fructans not only can serve as soluble dietary fibers for food industry, but also may be biologically converted into high-value products, especially high-fructose syrup and fructo-oligosaccharides. In recent years, much attention has been focused on production of difructose dianhydrides (DFAs) from fructans. DFAs are cyclic disaccharides consisting of two fructose units with formation of two reciprocal glycosidic linkages. They are expected to have promising properties and beneficial effects on human health. DFAs can be produced from fructans by fructan fructotransferases. Inulin fructotransferase (IFTase) (DFA III-forming) and IFTase (DFA I-forming) catalyze the DFA III and DFA I production from inulin, respectively, and levan fructotransferase (LFTase) (DFA IV-forming) catalyzes the production of DFA IV from levan. In this article, the DFA-producing microorganisms are summarized, relevant studies on various DFAs-producing enzymes are reviewed, and especially, the comparisons of the enzymes are presented in detail.

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Chemical and Enzymatic Approaches to Carbohydrate-Derived Spiroketals: Di-D-Fructose Dianhydrides (DFAs)

Cited by 36 publications

References 112 publications

Derivatization of carbohydrates for GC and GC–MS analyses

Derivatization of carbohydrates for GC and GC–MS analyses

Carbohydrates—Key Players in Tobacco Aroma Formation and Quality Determination

From fructans to difructose dianhydrides

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