Comprehensive study on transglycosylation of CGTase from various sources

Abstract

Transglycosylation is the in-vivo or in-vitro process of transferring glycosyl groups from a donor to an acceptor, which is usually performed by enzymatic reactions because of their simplicity, low steric hindrance, high region-specificity, low production cost, and mild processing conditions. One of the enzymes commonly used in the transglycosylation reaction is cyclodextrin glucanotransferase (CGTase). The transglycosylated products, catalyzed by CGTase, are widely used in food additives, supplements, and personal care and cosmetic products. This is due to improvements in the solubility, stability, bioactivity and length of the synthesized products. This paper's focus is on the importance of enzymes used in the transglycosylation reaction, their characteristics and mechanism of action, sources and production yield, and donor and acceptor specificities. Moreover, the influence of intrinsic and extrinsic factors on the enzymatic reaction, catalysis of glycosidic linkages, and advantages of CGTase transglycosylation reactions are discussed in detail.

Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products

“…With mass spectrometry, we then identified a cyclomaltodextrin glucanotransferase (CGTase) from Thermoanaerobacterium thermosulfurigenes in the aroma ( Figure 5 , Table S3 ). CGTases are used in the starch industry to modify starch [ 30 , 31 , 32 , 33 , 34 ]. They convert starch into linear and cyclic oligosaccharides, so-called ring-shaped dextrins (cyclodextrins) [ 30 , 31 , 32 , 33 ].…”

“…CGTases are used in the starch industry to modify starch [ 30 , 31 , 32 , 33 , 34 ]. They convert starch into linear and cyclic oligosaccharides, so-called ring-shaped dextrins (cyclodextrins) [ 30 , 31 , 32 , 33 ]. These cyclodextrins are used in food additives as carriers of aromas, to stabilize fat-soluble colorants and to improve aroma (e.g., to reduce the undesirable aftertaste in sweeteners) [ 12 , 35 ].…”

Valorization of Potato Peels Starch for Efficient β‐Cyclodextrin Production and Purification through an Eco‐Friendly Process

“…[ 4,5,6 ] Cyclization remains the most important reaction that allows to convert starch into three different molecules formed by 6, 7, and 8 glucose units for α‐, β‐, and γ‐CDs, respectively. [ 7,8,9 ] CDs have a cylindrical shape with a hydrophobic inside and a hydrophilic outside, which enables them to form inclusion complexes with organic and inorganic molecules. This feature permits CDs to minimize secondary consequences of drug formulations, to remove any unwanted flavors, and to protect guest molecules from degradation.…”

Microbial Cyclodextrin Glycosyltransferases: Sources, Production, and Application in Cyclodextrin Synthesis

“…The enzymes α-amylase and maltogenic amylases also belong to this class of enzymes, and all three enzymes share substantial sequence similarities (http://www.cazy.org). All three enzymes possess three conserved domains A, B, and C, whereas CGTases have two more domains D and E [1][2][3][4][5]. The multifunctional CGTases are mainly considered transferase enzymes due to their ability to catalyze various transglycosylation reactions (such as coupling, disproportionation, and cyclization); however, it also exhibits a minor hydrolysis activity [6,7].…”

“…The commercial applications of CGTases include the production of cyclodextrins (CDs) and various transglycosylated products [5,7]. Cyclodextrins are oligosaccharides that are arranged in a cyclic structure linked together through α-1,4-glycosidic bonds and are mainly categorized on the basis of the number of glucose residues involved in their structure [8][9][10].…”