Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate

Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucr...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Hong, Moon-Gi [verfasserIn] Yoo, Sang-Ho [verfasserIn] Lee, Byung-Hoo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	α-Limit dextrins Amylosucrase Glycogen branching enzyme Highly branched α-glucans Slowly digestible property

Übergeordnetes Werk:	Enthalten in: Carbohydrate polymers - Amsterdam [u.a.] : Elsevier Science, 1981, 278
Übergeordnetes Werk:	volume:278

DOI / URN:	10.1016/j.carbpol.2021.119016

Katalog-ID:	ELV056344538

Internformat


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520			\|a Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response.
650		4	\|a α-Limit dextrins
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650		4	\|a Glycogen branching enzyme
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700	1		\|a Yoo, Sang-Ho \|e verfasserin \|4 aut
700	1		\|a Lee, Byung-Hoo \|e verfasserin \|4 aut
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie \|q VZ
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publishDate	2021
allfields	10.1016/j.carbpol.2021.119016 doi (DE-627)ELV056344538 (ELSEVIER)S0144-8617(21)01403-X DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl 49.25 bkl Hong, Moon-Gi verfasserin aut Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response. α-Limit dextrins Amylosucrase Glycogen branching enzyme Highly branched α-glucans Slowly digestible property Yoo, Sang-Ho verfasserin aut Lee, Byung-Hoo verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 278 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:278 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ 49.25 Lebensmittelkunde Ernährungslehre VZ AR 278
spelling	10.1016/j.carbpol.2021.119016 doi (DE-627)ELV056344538 (ELSEVIER)S0144-8617(21)01403-X DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl 49.25 bkl Hong, Moon-Gi verfasserin aut Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response. α-Limit dextrins Amylosucrase Glycogen branching enzyme Highly branched α-glucans Slowly digestible property Yoo, Sang-Ho verfasserin aut Lee, Byung-Hoo verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 278 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:278 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ 49.25 Lebensmittelkunde Ernährungslehre VZ AR 278
allfields_unstemmed	10.1016/j.carbpol.2021.119016 doi (DE-627)ELV056344538 (ELSEVIER)S0144-8617(21)01403-X DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl 49.25 bkl Hong, Moon-Gi verfasserin aut Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response. α-Limit dextrins Amylosucrase Glycogen branching enzyme Highly branched α-glucans Slowly digestible property Yoo, Sang-Ho verfasserin aut Lee, Byung-Hoo verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 278 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:278 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ 49.25 Lebensmittelkunde Ernährungslehre VZ AR 278
allfieldsGer	10.1016/j.carbpol.2021.119016 doi (DE-627)ELV056344538 (ELSEVIER)S0144-8617(21)01403-X DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl 49.25 bkl Hong, Moon-Gi verfasserin aut Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response. α-Limit dextrins Amylosucrase Glycogen branching enzyme Highly branched α-glucans Slowly digestible property Yoo, Sang-Ho verfasserin aut Lee, Byung-Hoo verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 278 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:278 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ 49.25 Lebensmittelkunde Ernährungslehre VZ AR 278
allfieldsSound	10.1016/j.carbpol.2021.119016 doi (DE-627)ELV056344538 (ELSEVIER)S0144-8617(21)01403-X DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl 49.25 bkl Hong, Moon-Gi verfasserin aut Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response. α-Limit dextrins Amylosucrase Glycogen branching enzyme Highly branched α-glucans Slowly digestible property Yoo, Sang-Ho verfasserin aut Lee, Byung-Hoo verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 278 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:278 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ 49.25 Lebensmittelkunde Ernährungslehre VZ AR 278
language	English
source	Enthalten in Carbohydrate polymers 278 volume:278
sourceStr	Enthalten in Carbohydrate polymers 278 volume:278
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie Lebensmittelkunde Ernährungslehre
institution	findex.gbv.de
topic_facet	α-Limit dextrins Amylosucrase Glycogen branching enzyme Highly branched α-glucans Slowly digestible property
dewey-raw	540
isfreeaccess_bool	false
container_title	Carbohydrate polymers
authorswithroles_txt_mv	Hong, Moon-Gi @@aut@@ Yoo, Sang-Ho @@aut@@ Lee, Byung-Hoo @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
hierarchy_top_id	306717611
dewey-sort	3540
id	ELV056344538
language_de	englisch
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author	Hong, Moon-Gi
spellingShingle	Hong, Moon-Gi ddc 540 bkl 58.34 bkl 49.25 misc α-Limit dextrins misc Amylosucrase misc Glycogen branching enzyme misc Highly branched α-glucans misc Slowly digestible property Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
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topic_title	540 660 VZ 58.34 bkl 49.25 bkl Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate α-Limit dextrins Amylosucrase Glycogen branching enzyme Highly branched α-glucans Slowly digestible property
topic	ddc 540 bkl 58.34 bkl 49.25 misc α-Limit dextrins misc Amylosucrase misc Glycogen branching enzyme misc Highly branched α-glucans misc Slowly digestible property
topic_unstemmed	ddc 540 bkl 58.34 bkl 49.25 misc α-Limit dextrins misc Amylosucrase misc Glycogen branching enzyme misc Highly branched α-glucans misc Slowly digestible property
topic_browse	ddc 540 bkl 58.34 bkl 49.25 misc α-Limit dextrins misc Amylosucrase misc Glycogen branching enzyme misc Highly branched α-glucans misc Slowly digestible property
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title	Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
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title_full	Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
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journal	Carbohydrate polymers
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author-letter	Hong, Moon-Gi
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title_sort	effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
title_auth	Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
abstract	Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response.
abstractGer	Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response.
abstract_unstemmed	Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7–4.9 × 107 g mol−1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%–9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%–46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response.
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title_short	Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
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up_date	2024-07-06T20:07:10.071Z
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Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate

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