Dextran Production Research Articles

Short Communication: Dextran production using Leuconostoc mesenteroides strains isolated from Borassus flabellifer sap

Abstract. Ma'unatin A, Harijono, Zubaidah E, Rifa'i M. 2022. Short Communication: Dextran production using Leuconostoc mesenteroides strains isolated from Borassus flabellifer sap. Biodiversitas 23: 1154-1158. Exopolysaccharide (EPS) is a carbohydrate polymer secreted by several bacteria in their growth period, including Lactic Acid Bacteria (LAB). Dextran is a type of EPS produced by Leuconostoc mesenteroides and is used widely in the food and pharmaceutical fields. Therefore, this study aimed to evaluate the potency of two strains of L. mesenteroides isolated from Borassus flabellifer L. (lontar) sap, namely L. mesenteroides N5 and N7 for dextran production using the MRS broth medium supplemented with sucrose at varying concentrations of 5, 10, and 15% (w/v). The results showed that L. mesenteroides N5 produced dextran of 14.53 g/L in medium with 15% sucrose, while L. mesenteroides N7 yielded 13.16 g/L at 10% sucrose. The characteristics of selected dextran showed that it contains 89.93% total carbohydrate, 2.33% protein and has a surface structure with tight pore for dextran N5 while the dextran N7 contains 87.84% total carbohydrates, 2.22% protein and has looser porous surface structure.

Purification and characterization of dextranase from Penicillium cyclopium CICC-4022 and its degradation of dextran

A dextranase was purified from Penicillium cyclopium CICC-4022 by ammonium sulfate fractionation and secondary tangential flow filtration, and the enzymatic properties were studied. The purified dextranase was used to regulated the molecular mass and homogeneity of dextran. Weight-average molecular mass (Mw) and polydispersity index (Mw/Mn) of dextran were measured by gel permeation chromatography (GPC) coupled with a triple-detector array (GPC-TDA), which is composed of a multiple-angle light scattering, a viscometer, and a refractive-index detector. The dextranase was purified by 2.24-fold, the recovery rate was 45.84%, the specific activity was 1442.05 U/mg, and the Mw was 77 KDa. Dextranase showed maximum activity at pH of 5.0 and 55 °C. Na+, K+ and NH4+ can effectively improve the dextranase activity, Cu2+ and Pb2+ can strongly inhibit the dextranase activity. Dextranase specifically degraded the α-1,6 glycosidic bonds of dextran. By controlling the dextranase activity, substrate concentration, and time, the specific Mw dextran with good homogeneity was obtained. The structure of dextran was not altered before or after dextranase hydrolysis, but its conformation changed from a spherical chain to a compliant chain. When the Mw of the dextran product was about 5 KDa, it was a compact spherical chain conformation in solution.

Optimization of dextran production from Leuconostoc strains isolated from different dairy products from Ouargla region Algeria

Leuconostoc (Ln) sp. belongs to a group of lactic acid bacteria, which has the capacity to produce dextran (an exopolysaccharides) in the presence of su-crose. dextran is industrially important, it was the first microbial exopolysac-charide affirmed for commercial use. This study aimed to optimize the pro-duction of the synthesized dextran by Ln strains species isolated from differ-ent dairy products. Morphological, cultural, physiological and biochemical characteristics were employed to identify 23 isolated strains. We have identi-fied the species: Ln. gelidum, Ln. carnosum, Ln. citreum, Ln. fallax, Ln. mesen-teroides subsp mesenteroides, Ln. mesenteroides subsp dextranicum, Ln. mesenteroides subsp cremoris. 20 strains had the capacity to produce dex-tran from sucrose. The precipitation and quantification of EPS on MRSs (Mark rogosa et sharpe sucrose) medium revealed a difference between the strains, by the total sugars assay method, the amount of EPS varied between 0.63 ± 0.19 and 2.41 ± 0.17 g / L of strains LnF70 and LnC1 (isolated from goat's milk), respectively. The dextran production from MRSs medium was better than from liquid MSE. The optimization of production on MRSs medi-um with different concentration of glucose, yeast extract and sucrose showed that the strains had good production with a concentration of 2% glucose, 0.3% yeast extract and 10% sucrose.

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt

Exopolysaccharide from Leuconostoc pseudomesenteroides XG5 (XG5 EPS) is a linear dextran that is built by glucose units via α-1,6 glycosidic bond. The primary objective of this study was to investigate the yield of XG5 EPS and its application in set yogurt. In laboratory scale, the culture conditions of XG5 EPS production were optimized using the L9 (33) orthogonal test. Here, the optimized yield of XG5 EPS was 26.02 g/L under the conditions of 100 g/L sucrose, initial pH 7.0, 25°C incubation, and 100 rpm for 36 h in a shaking flask. Based on the optimized parameters of laboratory scale, a pilot fed-batch fermentation was performed in a 50-L bioreactor with an adjusted agitation speed of 20 rpm. The XG5 EPS yield reached 40.07 g/L in fed-batch fermentation, which was 54% higher than that achieved in laboratory scale. In addition, XG5 EPS was added into set yogurt to investigate its effect on the stability of set yogurt. Our data demonstrated that the XG5 EPS improved the water-holding capacity, texture profile, and viscosity of set yogurt during cold storage compared with the controls. In particular, addition of 0.5% XG5 EPS increased the structure of 3-dimensional network of set yogurt, which eventually improved the physical stability of the set yogurt. Overall, this study provided new insights for exploring the pilot scale production and application of dextran.

Factorial Design to Optimize Dextran Production by the Native Strain Leuconostoc mesenteroides SF3.

Dextran is an extracellular bacterial polysaccharide for which industrial applications have been found in different areas. Several researchers have optimized the fermentation conditions to maximize dextran production. This study aimed to characterize the dextran of Leuconostoc mesenteroides SF3, which was isolated from the aguamiel of Agave salmiana. To maximize the yield of dextran, the effects of sucrose concentration, temperature, and incubation time were studied. The experiments were conducted using a factorial design and a response surface methodology. L. mesenteroides SF3 produced a maximum yield of dextran (23.8 g/L ± 4) after 16 h of incubation at 25 °C with 10% sucrose. The functional properties such as water absorption capacity, oil absorption capacity, and emulsion activity of this unique dextran were 361.8% ± 3.1, 212.0% ± 6.7, and 58.3% ± 0.7, respectively. These properties indicate that the dextran produced by L. mesenteroides SF3 is a high-quality polysaccharide with potential applications in the food industry, and the optimized conditions for its production could be used for the commercial production of this dextran, which have significant industrial perspectives.

Monitoring of early‐stage water uptake by hyperspectral imaging and evaluation of nutritional and technological functionality of germinated faba bean (Vicia faba L.) var. minor and var. major as food ingredients

AbstractFaba bean (Vicia faba L.) is a potential, sustainable protein alternative. Germination behavior of Vicia faba L. var. minor and Vicia faba L. var. major needs further studies in order to enable larger scale bioprocessing. In this study, early‐stage water uptake of two distinct faba bean varieties was assessed by hyperspectral imaging. Nutritional and technological functionality of germinated faba bean ingredients as such and in combination with fermentation were evaluated. Hyperspectral imaging revealed that early‐stage water uptake in faba beans occurred evenly from the different sides of the beans. Germination on petri dishes and in pilot‐scale showed that smaller faba beans moistened and germinated significantly (p < 0.05) faster and retained water better through germination than larger faba beans. Germinated faba flour of minor‐type variety resulted in 72% higher dextran production in Weissella confusa VTT E‐143403 fermentation than respective native faba flour. With both types of faba bean varieties, germination as such, and with minor‐type variety, germination as combined with fermentation decreased notably the content of raffinose family oligosaccharides. These bioprocessing methods also improved functionality of faba bean ingredients by increasing protein separation efficiency in air classification, protein solubility, foaming capacity, and foam stability. Based on this study, minor‐ and major‐type or small‐ and large‐seeded faba bean varieties set different requirements to the germination process. In addition, germination alone or as combined with fermentation was proved to improve the nutritional and technological quality of faba bean material promoting its use in several food applications including also gluten‐free products.

Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin.

Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers. In the presence of sucrose, colonies of 22 isolates showed a ropy phenotype, and NMR analysis of their EPS supported that 21 of them were dextran producers. These isolates were identified by their random amplified polymorphic DNA (RAPD) patterns and their rrs and pheS gene sequences as LAB belonging to four species (Weissella cibaria, Leuconostoc citreum, Leuconostoc falkenbergense and Leuconostoc mesenteroides). Six selected strains from the Leuconostoc (3) and Weissella (3) genera grew in the absence of riboflavin and synthesized vitamin B2. The EPS produced by these strains were characterized as dextrans by physicochemical analysis, and the L. citreum polymer showed an unusually high degree of branching. Quantification of the riboflavin and the EPS productions showed that the W. cibaria strains produce the highest levels (585–685 μg/and 6.5–7.4 g/L, respectively). Therefore, these new LAB strains would be good candidates for the development of fermented foods bio-fortified with both dextrans and riboflavin. Moreover, this is the first report of riboflavin and dextran production by L. falkenbergense.

Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성

Dextran, a homologous polysaccharide with the main chain of glucose units composed by an α-1,6 glycosidic bond, is synthesized from dextrin by dextran-dextrinase (DDase), a transglucosidase, derived from acetic acid bacteria Gluconobacter oxydans and lactic acid bacteria (LAB). The effective culture conditions were examined for producing dextran via bio-conversion with acetic acid bacteria (AAB) demonstrating DDase activity in various medium compositions during 0 to 7 days with or without glycerol addition (2%, v/v) and different degrees of dextrin polymerization (D.E.) based on the addition level (1,5%, w/v). On day 7, the G. oxydans growth was almost tripled in presence of glycerol as observed via a cell growth curve (OD). After culturing for 7 days, the pH decreased from 6 to 3.1-3.5, and the acidity increased from 0.12% to 0.4-0.62%, depending on the dextrin D.E. and the addition level. The reducing sugar decreased continuously. The medium containing 5% dextrin showed shear-thinning characteristics. The apparent viscosity of the 5% dextrin DE4-7 culture solution was 5.6 mPa·s, which was similar to that of the 20% dextran aqueous solution. The analysis of constituent saccharides contained in the culture medium (HPAEC-PAD) showed a substance with a high degree of polymerization. 1H-NMR analysis showed that α-1,6 glycosidic bond existed as the intermolecular bond of this substance. Therefore, efficient production of dextran was possible by culturing in a medium containing 5% dextrin and glycerol during culture of AAB.

Effects of the Licorice Isoflavans Licoricidin and Glabridin on the Growth, Adherence Properties, and Acid Production of Streptococcus mutans, and Assessment of Their Biocompatibility.

Pharmacological studies have linked a number of human health benefits with licorice due to its anticancer, anti-inflammatory, anti-oxidant, and antimicrobial properties. The aim of this study was to investigate the effects of licoricidin and glabridin, two major licorice isoflavans, on growth and virulence properties (biofilm formation, acid production, dextran production, adherence) of the cariogenic bacterium Streptococcus mutans. Moreover, the biocompatibility of these licorice compounds was assessed in an in vitro model of oral keratinocytes. We used a broth microdilution assay to show that licoricidin and glabridin exhibit a marked antibacterial activity against S. mutans. Glabridin and, to a lesser extent, licoricidin reduced the biofilm viability of S. mutans. In addition, glabridin decreased the production of dextran by S. mutans. The two licorice isoflavans attenuated the adherence of S. mutans to a saliva-coated hydroxylapatite surface, and reduced acid production from glucose. Lastly, depending on the concentrations tested, the two licorice isoflavans showed no or low toxicity toward oral keratinocytes. Within the limitations of this study, our data suggest that licoricidin and glabridin may be promising agents for controlling dental caries.

Insights into extracellular dextran formation by Liquorilactobacillus nagelii TMW 1.1827 using secretomes obtained in the presence or absence of sucrose

Dextrans are α-(1,6)-linked glucose polymers, which are exclusively produced by lactic acid bacteria from sucrose via extracellular dextransucrases. Previous studies suggested that the environmental pH and the presence of sucrose can impact the release and activity of these enzymes. To get deeper insight into this phenomenon, the dextransucrase expressed by water kefir borne Liquorilactobacillus (L.) nagelii TMW 1.1827 (formerly Lactobacillus nagelii) was recovered in supernatants of buffered cell suspensions that had been incubated with or without sucrose and at different pH. The obtained secretomes were used to time-dependently produce and recover dextrans, whose molecular and macromolecular structures were determined by methylation analysis and AF4-MALS-UV measurements, respectively. The initial pH of the buffered cell suspensions had solely a minor influence on the released dextransucrase activity. When sucrose was present during incubation, the secretomes contained significantly higher dextransucrase activities, although the amounts of totally released proteins obtained with or without sucrose were comparable. However, the dextransucrase appeared to be released in lower amounts into the environment if sucrose was not present. The amount of isolable dextran increased up to 24 h of production, although the total sucrose was consumed within the first 10 min of incubation. Furthermore, the sucrose isomer leucrose had been formed after 10 min, while its concentrations decreased over time and the portions of longer isomaltooligosaccharides (IMOs) increased. This indicated that leucrose can be used by L. nagelii TMW 1.1827 to produce more elongated and branched dextran molecules from presynthesized IMOs, while disproportionation reactions on short IMOs may appear additionally. This leads to increasing amounts of high molecular weight dextran in a state of sucrose depletion. These findings reveal new insights into the pH- and sucrose-dependent kinetics of extracellular dextran formation and may be useful for optimization of fermentative and enzymatic dextran production processes.

Permeability and setting time of bio-mediated soil under various medium concentrations

The bio-clogging using bacteria can be an eco-friendly and sustainable alternative to conventional grouting methods for seepage control. However, it remains unclear to date how the dilute concentration of bacterium and medium during field installation can affect the setting time of bacterium and its correlation with permeability reduction. In this study, the setting time of bacterium and its effectiveness in permeability reduction were addressed through experimental and theoretical investigations. A series of sand column was cultivated using different concentrations of Leuconostoc mesenteroides and culture medium. The distribution and composition of the bacterial product (i.e. dextran) were observed by refractometer, scanning electron microscope (SEM), and energy dispersive X-ray spectroscopy (EDS). Soil permeability was recorded using a constant head test. The results revealed that bacterium was effective to produce dextran at the setting time of about 5 d after installation. This dextran can reduce the permeability of bio-mediated soil by two orders of magnitude, even without culture medium supply. In general, the dextran production decreased proportionally with increase of bacterium and medium concentration. However, at 50% bacterium and medium concentration by weight, it still has a significant influence on permeability reduction with similar setting time, compared to 100% concentration. • Bacteria became effective to produce dextran with setting time after 5 d of installation. • The bacteria and medium concentration seems to have little influence on the setting time. • Dextran can reduce the permeability of bio-mediated soil by two orders of magnitude, even without culture medium supply. • With 50% of bacteria and medium concentration, the dextran can be accumulated in soil macro-pores and thus remain effective to reduce permeability.

Production, characterization, and antibacterial effects of dextran from Saccharomyces cerevisiae strains obtained from different commercial products available in the Iraq market

Production, characterization, and antibacterial effects of dextran from Saccharomyces cerevisiae strains obtained from different commercial products available in the Iraq market

The role of dextran production in the metabolic context of Leuconostoc and Weissella Tunisian strains

High molecular weight dextrans improve the rheological properties of fermented products and have immunomodulatory and antiviral activity. We report on 5.84 × 107–2.61 × 108 Da dextrans produced by Leuconostoc lactis AV1n, Weissella cibaria AV2ou and Weissella confusa V30 and FS54 strains. Dextransucrases catalyze dextran synthesis by sucrose hydrolysis concomitant with fructose generation. The four bacteria have dextransucrases with molecular weight of about 160 kDa detected by zymograms. Each bacterium showed different interplay of dextran production and metabolic fluxes. All bacteria produced lactate, and AV2ou apart, synthesized mannitol from fructose. FS54 hydrolyzed dextran blue and the concentration of dextran produced by this bacterium decreased during the stationary phase. The AV1n binding to Caco-2 cells and polystyrene plates was higher under conditions for dextran synthesis. Thus, this is the first instance of a Weissella dextranase, associated with a dextransucrase ability, and of a positive influence of dextran on adhesion and aggregation properties of a bacterium.

Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough

Legume-based sourdough represents a potential ingredient for the manufacture of novel baked products. However, the lack of gluten of legume flours can restrict their use due to their poor technological properties. To overcome such issue, the in situ production of bacterial exopolysaccharides (EPS) during fermentation has been proposed. In this study, an EPS-producing lactic acid bacteria for in situ production in chickpea sourdough was isolated. After several backsloppings of the spontaneously fermented chickpea flour dough, a dominant strain of Weissella confusa was isolated and identified. W. confusa Ck15 was able to produce linear dextran with 2.6% α-(1 → 3) linked branches, from sucrose. Temperature of 30 °C, dough yield of 333, and 2% of sucrose addition were used to produce fermented chickpea sourdoughs. The acidification and rheology of the sourdoughs inoculated with W. confusa Ck15, Leuconostoc pseudomesenteroides DSM 20193, as positive control, and Lactobacillus plantarum F8, as negative control, were compared. The in situ dextran production by W. confusa Ck15 fermentation led to the highest viscosity increase (5.90 Pa·s) and the highest EPS percentage in the doughs (1.49%), compared to the other doughs. The in situ dextran production represents a potential approach for improving the use of legume flour in bakery products; overall, this experiment represents a first step for the exploitation of microbial EPS for setting up a baking process for chickpea based product.

Functional Identification of the Dextransucrase Gene of Leuconostoc mesenteroides DRP105.

Leuconostoc mesenteroides DRP105 isolated from Chinese sauerkraut juice is an intensive producer of dextran. We report the complete genome sequence of Leu. mesenteroides DRP105. This strain contains a dextransucrase gene (dsr) involved in the production of dextran, possibly composed of glucose monomers. To explore the dextran synthesis mechanism of Leu. mesenteroides DRP105, we constructed a dsr-deficient strain derived from Leu. mesenteroides DRP105 using the Cre-loxP recombination system. The secondary structure prediction results showed that Leu. mesenteroides DRP105 dextransucrase (Dsr) was coded by dsr and contained 17.07% α-helices, 29.55% β-sheets, 10.18% β-turns, and 43.20% random coils. We also analyzed the dextran yield, monosaccharide change, organic acid, and amino-acid content of Leu. mesenteroides DRP105 and Leu. mesenteroides DRP105−Δdsr. The result showed that the lack of dsr changed the Leu. mesenteroides DRP105 sugar metabolism pathway, which in turn affected the production of metabolites.

Enzymatic degradation of aqueous dextrans as affected by initial molecular weight and concentration

Dextrans with different initial molecular weights (IMW) ranging from 3.86 × 104 Da to 2.15 × 106 Da were enzymatically degraded by dextranase enzyme. The changes in weight-average molecular weight (Mw), polydispersity index (D value) and the percentage of 104–105 Da fragment of aqueous dextran were examined during 0–120 min enzymatic degradation. Results showed that the Mw of all dextran samples decreased with increasing enzymatic time. A significant molecular weight degradation occurred in dextran samples that had a higher IMW and at an early degradation stage. With increasing the degradation time, the percentage of the 104–105 Da in four dextran samples (Dex-270, Dex-1000, Dex-2000 and Dex-F) showed a remarkable growth at the beginning of the treatment (0–50 min). Experimental data indicated that all dextran samples (with different IMW and at different concentration) followed a second-order degradation kinetics. This study demonstrated a great potential for further production of low molecular weight dextrans with a more homologous molecular weight.

Cost-effective production of dextran using Saccharum officinarum juice (SOJ) as a potential feedstock: downstream processing and characterization

Dextrans are exo-polysaccharides prominently used as biomaterial on the grounds of their biodegradability and biocompatibility characteristics. There is an increasing interest and need to identify alternative cost-effective and renewable carbon source for dextran to reduce the production cost and to improve the overall economy of dextran production. In this work, dextran was produced using Saccharum officinarum juice (SOJ) as a low-carbon source by Leuconostoc mesenteroides MTCC 7337. The suitable condition/parameter for the production of dextran was found to be medium pH, 7; shaking speed, 150 rpm; inoculum size, 5% v/v; and nitrogen source, yeast extract. The different downstream factors including screening of solvent, supernatant to solvent ratio and precipitation time on the recovery of dextran, were studied. The organic solvent, ethanol with volume ratio of 1:4 (supernatant to solvent ratio), and precipitation time of 16 h were selected based on the maximum recovery of dextran from SOJ medium. The purified dextran was characterized by proton nuclear magnetic resonance spectroscopy (1H-NMR), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA) analysis. The results of rheological studies indicate that dextran solution behaves like a pseudoplastic fluid at higher concentrations of dextran solution. Based on the results, it was found that SOJ could be used as an alternate substrate for the production of dextran.

The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates

High insoluble dietary fibre content causes challenges with structure and texture in extrusion. This paper focused on studying the structure of extrudate enriched with rye bran modified in different ways. Fermentation of rye bran with dextran-producing Weissella confusa (with 10 g/100 g, 5 g/100 g and 0 g/100 g added sucrose as substrate for dextran production), in situ enzymatic production of dextran in the bran and chemical acidification of bran with lactic acid were compared in extrusion trials. Endosperm rye flour was the base in extrusion, of which 32 g/100 g was substituted for rye bran. Fermentation with dextran production showed similar improvement in extrudate expansion as chemically acidified bran samples (489 and 493%), in comparison with native bran (420%). Similarly, these treatments decreased extrudate hardness and increased crispiness index (CI) (16 N, 0.06 and 14 N, 0.071 respectively) compared to the control (39 N, 0.008). Enzymatically produced dextran did not affect expansion, although it decreased hardness (26 N) and increased CI compared to the control (0.023). Chemical changes in the fermented and acidified rye bran included reduction in insoluble dietary fibre (DF) (19 g/100 g → 17 g/100 g) and increase in soluble DF (5.17 g/100 g → 5.51–7.19 g/100 g), as well as soluble protein (8 g/100 g → 11 g/100 g) content. Lactic acid bacteria fermentation or acidification is therefore a promising method to increase the functionality of rye bran in extrusion.

Development of Slowly Digestible Starch Derived α-Glucans with 4,6-α-Glucanotransferase and Branching Sucrase Enzymes.

Previously, we have identified and characterized 4,6-α-glucanotransferase enzymes of the glycosyl hydrolase (GH) family 70 (GH70) that cleave (α1→4)-linkages in amylose and introduce (α1→6)-linkages in linear chains. The 4,6-α-glucanotransferase of Lactobacillus reuteri 121, for instance, converts amylose into an isomalto/malto-polysaccharide (IMMP) with 90% (α1→6)-linkages. Over the years, also, branching sucrase enzymes belonging to GH70 have been characterized. These enzymes use sucrose as a donor substrate to glucosylate dextran as an acceptor substrate, introducing single -(1→2,6)-α-d-Glcp-(1→6)- (Leuconostoc citreum enzyme) or -(1→3,6)-α-d-Glcp-(1→6)-branches (Leuconostoc citreum, Leuconostoc fallax, Lactobacillus kunkeei enzymes). In this work, we observed that the catalytic domain 2 of the L. kunkeei branching sucrase used not only dextran but also IMMP as the acceptor substrate, introducing -(1→3,6)-α-d-Glcp-(1→6)-branches. The products obtained have been structurally characterized in detail, revealing the addition of single (α1→3)-linked glucose units to IMMP (resulting in a comb-like structure). The in vitro digestibility of the various α-glucans was estimated with the glucose generation rate (GGR) assay that uses rat intestinal acetone powder to simulate the digestive enzymes in the upper intestine. Raw wheat starch is known to be a slowly digestible carbohydrate in mammals and was used as a benchmark control. Compared to raw wheat starch, IMMP and dextran showed reduced digestibility, with partially digestible and indigestible portions. Interestingly, the digestibility of the branching sucrase modified IMMP and dextran products considerably decreased with increasing percentages of (α1→3)-linkages present. The treatment of amylose with 4,6-α-glucanotransferase and branching sucrase/sucrose thus allowed for the synthesis of amylose/starch derived α-glucans with markedly reduced digestibility. These starch derived α-glucans may find applications in the food industry.

Enzymatic synthesis of non-digestible oligosaccharide catalyzed by dextransucrase and dextranase from maltose acceptor reaction

Non-digestible oligosaccharides have wide food industrial applications as dietary fibers and prebiotics. The aim of this study is to realize the effective biosynthesis of isomalto-oligosaccharides (IMOs) and reduce the production of by-product dextran. In the presence of acceptors improved the dextransucrase reaction shifting to oligosaccharides formation but a number of by-products dextran appeared. Maltose acceptor performed stronger inhibition behaviors in dextran synthesis than lactose and glucose acceptor due to its higher efficiencies. Acceptors had no influence on the structure of by-product dextran which mainly composed of α-(1,6)-glycosidic linkages and low α-(1,3)-glycosidic branch. In addition, the Mw and contents of IMOs and oligodextrans synthesized by dual-enzyme were hard to control. Addition of maltose acceptor in the dual-enzyme reaction, the adequate dextranase preferentially degraded dextran than the acceptor products to yield the IMOs. Results indicated that the combined use of the dual-enzyme and the maltose acceptor is a simple and effective method to promote the high-quality of functional IMOs.