Structure of a novel highly branched α-glucan enzymatically produced from maltodextrin

Putative main structure of the novel highly branched α-glucan. The bacterial strain PP710, isolated from soil and identified as Paenibacillus species, produced a low-digestibility α-glucan containing a large amylase-resistant portion. This α-glucan was obtained in high yields from maltodextrin (dext...

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Bibliographic Details
Published in:Carbohydrate research 2009-11, Vol.344 (16), p.2151-2156
Main Authors: Tsusaki, Keiji, Watanabe, Hikaru, Nishimoto, Tomoyuki, Yamamoto, Takuo, Kubota, Michio, Chaen, Hiroto, Fukuda, Shigeharu
Format: Article
Language:English
Subjects:
Animals
beta-Amylase - metabolism
Dextranase - metabolism
Enzymes - metabolism
Glucans - biosynthesis
Glucans - chemistry
Glucosides - chemistry
Glycoside Hydrolases - metabolism
Highly branched α-glucan
Magnetic Resonance Spectroscopy
Molecular Weight
Paenibacillus
Polysaccharides - metabolism
Rats
Water-soluble dietary fiber
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Summary:Putative main structure of the novel highly branched α-glucan. The bacterial strain PP710, isolated from soil and identified as Paenibacillus species, produced a low-digestibility α-glucan containing a large amylase-resistant portion. This α-glucan was obtained in high yields from maltodextrin (dextrose equivalent 3) by using the condensed culture supernatant of the strain as the enzyme preparation. The water-soluble dietary fiber content of the low-digestibility α-glucan was 80.2%, and showed resistance to a rat intestinal enzyme preparation. The α-glucan was found to be a novel highly branched α-glucan by acid hydrolysis, NMR analysis, gel permeation chromatography, methylation analysis, and enzymatic digestion.
ISSN:0008-6215
1873-426X
DOI:10.1016/j.carres.2009.08.016