Preparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharides

Pullicin, Alexa J.; Ferreira, Andrew J.; Beaudry, Christopher M.; Lim, Juyun; Penner, Michael H.

doi:10.1016/j.foodchem.2017.10.039

Cited by 12 publications

(7 citation statements)

References 26 publications

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“…Microcrystalline cellulose was chosen as the stationary phase, and ethanol/water was the mobile phase. These choices were made for resolution capability as well as the necessity to keep the samples as food-grade . The 73 mm inner diameter × 305 mm column (Synthware, Pleasant Prairie, WI, U.S.A.) was wetted with ethanol and packed with cellulose slurry (250 g of cellulose and 1 L of 50% ethanol mixed together).…”

Section: Methodsmentioning

confidence: 99%

“…NMR spectra were visualized with TopSpin 2.1 software and a Bruker AVIII 400 MHz two-channel spectrometer with a 5 mm dual carbon cryoprobe and z -axis gradient. Samples were dissolved in deuterium oxide (D 2 O) …”

Section: Methodsmentioning

confidence: 99%

“…These choices were made for resolution capability as well as the necessity to keep the samples as food-grade. 10 The 73 mm inner diameter × 305 mm column (Synthware, Pleasant Prairie, WI, U.S.A.) was wetted with ethanol and packed with cellulose slurry (250 g of cellulose and 1 L of 50% ethanol mixed together). The column was then rinsed with 1 L of 50% ethanol and packed to a final height of ∼18 cm.…”

Section: Preparation and Characterization Of Samplesmentioning

confidence: 99%

“…Such development was necessary as a result of the lack of commercially available food-grade products that are specific in DP profiles. Thus, this work first describes a stimuli production procedure and subsequent characterization of MOS samples; the approach used herein was adapted from previous works. ,, Following the production and characterization of three target stimuli (DP of 4–6, 7–12, and 14–21), we conducted a series of psychophysical experiments to test two hypotheses: (1) that the full range of MOS is detectable and (2) that the relative sensitivity to MOS stimuli is inversely related to the DP of MOS. In experiment 1, we tested taste detection of the three stimuli at 75 mM.…”

Section: Introductionmentioning

confidence: 99%

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Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Martin

Andrewson

Penner

et al. 2023

J. Agric. Food Chem.

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Previous studies have shown that humans can taste maltooligosaccharides [MOS; degree of polymerization (DP) of 3−20] but not maltopolysaccharides (MPS; DP of >20) and that their taste detection is independent of the canonical sweet taste receptor. The objectives of this study were to determine the DP ranges of target stimuli that are tasted and further to investigate the impact of DP on taste detectability. To achieve this goal, we prepared three food-grade MOS samples with narrow DP ranges using flash chromatography: low (4−6), medium (7−12), and high (14−21) DP samples. Following sample preparation, we asked subjects to discriminate the MOS stimuli from blanks after the stimuli were swabbed on the tip of tongue. All stimuli were initially presented at 75 mM. Acarbose, an α-glucosidase inhibitor, was added to all stimuli, including blanks, to prevent oral hydrolysis of MOS. After determining that all three MOS samples were detected at a significant degree, we conducted follow-up studies to explore whether the detection of these samples differed at a range of concentrations (18−56 mM). The results showed that detection rates of medium-and high-DP MOS varied in a concentration-dependent manner (p < 0.05). In contrast, low-DP MOS showed a consistent detection rate across concentrations tested. These results demonstrate that humans can taste MOS stimuli of all chain lengths and that relative taste detection rates are generally similar across MOS with varying chain lengths.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Preparation and Characterization Of Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Martin

Andrewson

Penner

et al. 2023

J. Agric. Food Chem.

Self Cite

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“…Thus, it was later modified, and a successful method was developed only in 2018. Pure maltooligosaccharides were obtained by a relatively simple method based on preparative chromatography with microcrystalline cellulose and different solubilities of maltooligosaccharides and maltopolysaccharides in ethanolic solutions [ 154 ]. In this method, relatively simple and inexpensive materials are used, which are also suitable for the food industry (food-grade cellulose, ethanol, and maltodextrin-based products).…”

Section: Downstream Processing Of Maltooligosaccharidesmentioning

confidence: 99%

Maltooligosaccharides: Properties, Production and Applications

et al. 2023

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Maltooligosaccharides (MOS) are homooligosaccharides that consist of 3–10 glucose molecules linked by α-1,4 glycosidic bonds. As they have physiological functions, they are commonly used as ingredients in nutritional products and functional foods. Many researchers have investigated the potential applications of MOS and their derivatives in the pharmaceutical industry. In this review, we summarized the properties and methods of fabricating MOS and their derivatives, including sulfated and non-sulfated alkylMOS. For preparing MOS, different enzymatic strategies have been proposed by various researchers, using α-amylases, maltooligosaccharide-forming amylases, or glycosyltransferases as effective biocatalysts. Many researchers have focused on using immobilized biocatalysts and downstream processes for MOS production. This review also provides an overview of the current challenges and future trends of MOS production.

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Permeabilized whole cells containing co‐expressed cyclomaltodextrinase and maltooligosyltrehalose synthase facilitate the synthesis of nonreducing maltoheptaose (N‐G7) from β‐cyclodextrin

et al. 2023

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BACKGROUNDMaltodextrin is an important bulk ingredient in food and other industries; however, drawbacks such as uneven polymerization and high reducibility limit its utilization. Nonreducing maltoheptaose (N‐G7) is a good substitute for maltodextrin owing to its single degree of polymerization and its nonreducing properties. In this study, in vitro cell factory biotransformation of β‐cyclodextrin (β‐CD) to N‐G7 is demonstrated using coexpressed cyclomaltodextrinase (CDase, EC 3.2.1.54) and maltooligosyltrehalose synthase (MTSase, EC 5.4.99.15). However, the cell membrane prevents β‐CD from entering the cell owing to its large diameter.RESULTSThe amylase‐deficient permeabilized host ΔycjM‐ΔmalS‐ΔlpxM is utilized for the coexpression of recombinant CDase and MTSase. Deletion of lpxM effectively allows the entry of β‐cyclodextrin into the cell, despite its large diameter, without requiring any relevant cell membrane permeability‐promoting reagent. This results in a 28.44% increase in the efficiency of β‐CD entry into the cell, thus enabling intracellular N‐G7 synthesis without the extracellular secretion of recombinant CDase and MTSase. After reacting for 5.5 h, the highest purity of N‐G7 (65.50%) is obtained. However, hydrolysis decreases the purity of N‐G7 to 49.30%, thus resulting in a conversion rate of 40.16% for N‐G7 when the reaction lasts 6 h. Precise control of reaction time is crucial for obtaining high‐purity N‐G7.CONCLUSIONWhole‐cell catalysis avoids cell fragmentation and facilitates the creation of an eco‐friendly, energy‐efficient biotransformation system; thus, it is a promising approach for N‐G7 synthesis. © 2023 Society of Chemical Industry.

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Preparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharides

Cited by 12 publications

References 26 publications

Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Maltooligosaccharides: Properties, Production and Applications

Permeabilized whole cells containing co‐expressed cyclomaltodextrinase and maltooligosyltrehalose synthase facilitate the synthesis of nonreducing maltoheptaose (N‐G7) from β‐cyclodextrin

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