Transformation of maltose into prebiotic isomaltooligosaccharides by a novel α-glucosidase from Xantophyllomyces dendrorhous

Abstract

The transglycosylation activity of a novel a-glucosidase from the basidiomycetous yeast Xanthophyllomyces dendrorhous (formerly Phaffia rhodozyma) was studied using maltose as glucosyl donor. The enzyme synthesized oligosaccharides with a-(1 ! 2), a-(1 ! 4) and a-(1 ! 6) bonds. Using 200 g/l maltose, the yield of oligosaccharides was 53.8 g/l, with prebiotic oligosaccharides containing at least one a-(1 ! 6) linkage (panose, 6-O-a-glucosyl-maltotriose and 6-O-a-isomaltosyl-maltose) being the major products (47.1 g/l). The transglycosylatying yield was 3.6 times higher than the observed with the a-glucosidase from Saccharomyces cerevisiae (53.8 vs. 14.7 g/l). Moreover, when increasing the maltose concentration up to 525 g/l, the maximum production of tri-and tetrasaccharides reached 167.1 g/l, without altering the percentage of oligosaccharides in the mixture. Compared with other microbial a-glucosidases in which the main transglycosylation product is a disaccharide, the enzyme from X. dendrorhous yields a final product enriched in trisaccharides and tetrasaccharides. #

Production of isomaltooligosaccharides (IMO) using simultaneous saccharification and transglucosylation from starch and sustainable sources

“…During the saccharification dominated stage (0-4 h), the higher oligosaccharides were sequentially hydrolyzed to maltose (Eqs. [1][2][3][4][5] resulting in a concentration of 61.85 ± 0.16 g/L after 4 h (Fig. 3B).…”

“…Present day consumers increasingly demand healthy foods that can combat the lifestyle-related diseases resulting in a growing market for functional prebiotic oligosaccharides. Prebiotics are food ingredients that are slowly degraded or completely escape the digestion process in the small intestine [2,3]. These low glycemic index (GI) carbohydrates are helpful for longterm well-being since they are the major energy source for the beneficial colonic microflora (probiotics).…”

“…Fungamyl 800L, Novozymes) and transglucosylated using ␣-glucosidase (e.g., Transglucosidase L, Amano Enzymes Inc, Japan) in separate processes to produce IMO [3,13]. In such sequential enzymatic processes, two major drawbacks include (i) finding separate optimal conditions (including process time) for individual steps and (ii) products from the previous step which could potentially inhibit the next step.…”

Molecular and Biochemical Characterization of a β-Fructofuranosidase from Xanthophyllomyces dendrorhous

“…As a result, several genes involved in the astaxanthin biosynthetic pathway have been cloned and/or characterized, as well as some other genes such as those encoding actin (60), glyceraldehyde-3-phosphate dehydrogenase (56), endo-␤-1,3-glucanase, and aspartic protease (4). In terms of the use of carbon sources, a ␤-amylase (9), and an ␣-glucosidase (33) with glucosyltransferase activity (12), as well as a yeast cellassociated invertase (41), have also been reported.…”

Purification and characterization of the α-glucosidase produced by thermophilic fungus Thermoascus aurantiacus CBMAI 756

“…coprophilum (Giannesi et al, 2006), Aspergillus nidulans (Kato et al, 2002), A. niger (Shimba et al, 2009), A. implicatum IFO30538 (Yamamoto et al, 2004), A. ventricosa (Soro et al, 2007), Xantophyllomyces dendrorhous (Fernánez-Arrojo et al, 2007), and recombinant -glucosidase (TtGluA) from Thermoanaerobacter tengcongensis MB4 (Zhou et al, 2009). The transglycosylation reaction is an important property of -glucosidases in the synthesis of sugars with commercial application, which highlights the importance of the -glucosidase from T. aurantiacus studied in this article.…”