Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
DC Field | Value | Language |
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dc.contributor.author | Hong, Moon-Gi | - |
dc.contributor.author | Yoo, Sang-Ho | - |
dc.contributor.author | Lee, Byung-Hoo | - |
dc.date.accessioned | 2022-03-18T01:42:12Z | - |
dc.date.available | 2022-03-18T01:42:12Z | - |
dc.date.created | 2022-01-19 | - |
dc.date.issued | 2022-02-15 | - |
dc.identifier.issn | 0144-8617 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/83755 | - |
dc.description.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. © 2021 | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.relation.isPartOf | Carbohydrate Polymers | - |
dc.title | Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000760919300004 | - |
dc.identifier.doi | 10.1016/j.carbpol.2021.119016 | - |
dc.identifier.bibliographicCitation | Carbohydrate Polymers, v.278 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85121234576 | - |
dc.citation.title | Carbohydrate Polymers | - |
dc.citation.volume | 278 | - |
dc.contributor.affiliatedAuthor | Hong, Moon-Gi | - |
dc.contributor.affiliatedAuthor | Lee, Byung-Hoo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Amylosucrase | - |
dc.subject.keywordAuthor | Glycogen branching enzyme | - |
dc.subject.keywordAuthor | Highly branched α-glucans | - |
dc.subject.keywordAuthor | Slowly digestible property | - |
dc.subject.keywordAuthor | α-Limit dextrins | - |
dc.subject.keywordPlus | NEISSERIA-POLYSACCHAREA | - |
dc.subject.keywordPlus | IN-VITRO | - |
dc.subject.keywordPlus | STARCH | - |
dc.subject.keywordPlus | ENZYME | - |
dc.subject.keywordPlus | AMYLOSUCRASE | - |
dc.subject.keywordPlus | CARBOHYDRATE | - |
dc.subject.keywordPlus | AMYLOSE | - |
dc.subject.keywordPlus | AMYLOPECTIN | - |
dc.subject.keywordPlus | GENERATION | - |
dc.subject.keywordPlus | DIGESTION | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Polymer Science | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Organic | - |
dc.relation.journalWebOfScienceCategory | Polymer Science | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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