Nutritional Benefits of Larch Arabinogalactan

Robinson, Ramona; Causey, Jennifer; Slavin, Joanne

doi:10.1002/9780470999615.ch38

Cited by 11 publications

(6 citation statements)

References 21 publications

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“…Compared to other nondigestible polysaccharides such as resistant starch or pectin [27], coffee arabinogalactans, and galactomannans lead to higher propionate production. Despite some structural differences, similar observations have been made for arabinogalactans and galactomannans from other sources such as larch and guar [28]. The reported molar ratios of acetate, propionate and butyrate for larch arabinogalactan and guar (50:42:8 and 58:29:13, respectively) were similar to those we determined for the high M r coffee fractions (56 -67:23 -35:3 -12).…”

Section: Utilization Of Uv Absorbing and Brown Components From High Msupporting

confidence: 86%

Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota

Reichardt¹,

Gniechwitz

Steinhart

et al. 2009

Molecular Nutrition Food Res

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To investigate the structure and fermentability of high M(r) components of coffee brews by human gut bacteria Arabica coffee samples of three different degrees of roast (light, medium, and dark) were used for drip brew preparations and fractionation by ultrafiltration with different M(r) cut-offs. Total carbohydrates of the fractions ranged from 28.6 g/100 g to 56.7 g/100 g. Galactomannans and arabinogalactans were the main polysaccharides and made up between one-fourth and one-half of the respective coffee fraction. After 24 h of incubation with a human fecal suspension the polysaccharides of all fractions were extensively degraded. A decrease in the absorbance values at 405 and 280 nm, respectively, indicated that also chemically noncharacterized UV-active components such as Maillard reaction products, had been partially degraded or modified by the human gut bacteria. The remainder after 24 h of fermentation still showed antioxidant activity. Bacterial cells belonging to the Bacteroides-Prevotella group increased 2- to 40-fold during fermentation depending on the M(r) range of the fraction and the degree of roast. The production of high amounts of acetate and propionate is in accordance with a role of these bacteria in the degradation of high M(r) components from coffee.

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Section: Utilization Of Uv Absorbing and Brown Components From High Msupporting

confidence: 86%

Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota

Reichardt¹,

Gniechwitz

Steinhart

et al. 2009

Molecular Nutrition Food Res

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“…The latter is a complex heteropolysaccharide containing L-arabinose (Pragnesh and Ankur 2018) in the main and side chains (Musa et al, 2018) and probably at least some non-reducing terminal Araf-residues (Tagawa and Kaji 1969). In contrast, the enzymes exhibited arabinosidase activity on the polysaccharide arabinogalactan, which contains sidechains with terminal arabinofuranose residues (Robinson et al, 2008) which may be cleaved off. The absence of the enzymes' activity with arabinan, arabinoxylan and gum arabic, as well as the limited activity on arabinogalactan in addition to their activity on small substrates such as pNPA and various AXOS indicates that the arabinosidase activities of Cs_Gaf159A, Ch_Gaf159A, and Ck_Gaf159A should be affiliated with the type A arabinofuranosidases (Bourgois et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Biochemical and Structural Characterization of Thermostable GH159 Glycoside Hydrolases Exhibiting α-L-Arabinofuranosidase Activity

Baudrexl

Fida

Berk

et al. 2022

Front. Mol. Biosci.

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Functional, biochemical, and preliminary structural properties are reported for three glycoside hydrolases of the recently described glycoside hydrolase (GH) family 159. The genes were cloned from the genomic sequences of different Caldicellulosiruptor strains. This study extends the spectrum of functions of GH159 enzymes. The only activity previously reported for GH159 was hydrolytic activity on β-galactofuranosides. Activity screening using a set of para-nitrophenyl (pNP) glycosides suggested additional arabinosidase activity on substrates with arabinosyl residues, which has not been previously reported for members of GH159. Even though the thermophilic enzymes investigated—Cs_Gaf159A, Ch_Gaf159A, and Ck_Gaf159A—cleaved pNP-α-l-arabinofuranoside, they were only weakly active on arabinogalactan, and they did not cleave arabinose from arabinan, arabinoxylan, or gum arabic. However, the enzymes were able to hydrolyze the α-1,3-linkage in different arabinoxylan-derived oligosaccharides (AXOS) with arabinosylated xylose at the non-reducing end (A3X, A2,3XX), suggesting their role in the intracellular hydrolysis of oligosaccharides. Crystallization and structural analysis of the apo form of one of the Caldicellulosiruptor enzymes, Ch_Gaf159A, enabled the elucidation of the first 3D structure of a GH159 member. This work revealed a five-bladed β-propeller structure for GH159 enzymes. The 3D structure and its substrate-binding pocket also provides an explanation at the molecular level for the observed exo-activity of the enzyme. Furthermore, the structural data enabled the prediction of the catalytic amino acids. This was supported by the complete inactivation by mutation of residues D19, D142, and E190 of Ch_Gaf159A.

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“…Arabinogalactan possesses the properties of prebiotics [25][26][27] and, as a source of soluble dietary fiber and fiber, affects the process of digestion of food in the gastrointestinal tract (GIT).…”

Section: Literature Reviewmentioning

confidence: 99%

Use of Arabinogalactan for Storage of Chilled Fish

Timakova¹,

Tikhonov²,

Tihonova³

2020

Proceedings of the Ecological-Socio-Economic Systems: Models of Competition and Cooperation (ESES 2019)

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The use of modern technologies for storing chilled raw fish allows us to regulate the logistic delivery system from the fishing location without freezing or temporary freezing with maintaining the state of aggregation of fresh and chilled fish to the consumer market of the inland territories of the Russian Federation. One of the promising ways to extend the shelf life of chilled fish is the use of food additives, in particular the arabinogalactan, in the preparation of small flake ice made from electrolysed water. Arabinogalactan, which has bactericidal properties, contributes to the preservation of chilled fish, which is confirmed by organoleptic characteristics, and due to diffusion it enriches the surface layers of fish with soluble dietary fiber. According to the results of experimental studies, it was found that the storage of chilled fish in a cooling medium of small flake ice prepared from a 1-3% electrolysed aqueous solution of arabinogalactan provides high microbiological safety throughout the entire storage period and prolongs storage periods up to 45 days by reducing the rate of hydrolytic and oxidative processes.

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Nutritional Benefits of Larch Arabinogalactan

Cited by 11 publications

References 21 publications

Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota

Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota

Biochemical and Structural Characterization of Thermostable GH159 Glycoside Hydrolases Exhibiting α-L-Arabinofuranosidase Activity

Use of Arabinogalactan for Storage of Chilled Fish

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