著者

Toma Kashima Akihiro Ishiwata Kiyotaka Fujita Shinya Fushinobu

出版者

The Biophysical Society of Japan

雑誌

Biophysics and Physicobiology (ISSN:21894779)

巻号頁・発行日

pp.e200017, (Released:2023-03-29)

被引用文献数

1

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Cooking with fire produces foods containing carbohydrates that are not naturally occurring, such as α-d-fructofuranoside found in caramel. Each of the hundreds of compounds produced by caramelization reactions is considered to possess its own characteristics. Various studies from the viewpoints of biology and biochemistry have been conducted to elucidate some of the scientific characteristics. Here, we review the composition of caramelized sugars and then describe the enzymatic studies that have been conducted and the physiological functions of the caramelized sugar components that have been elucidated. In particular, we recently identified a glycoside hydrolase (GH), GH172 difructose dianhydride I synthase/hydrolase (αFFase1), from oral and intestinal bacteria, which is implicated in the degradation of oligosaccharides in caramel. The structural basis of αFFase1 and its ligands provided many insights. This discovery opened the door to several research fields, including the structural and phylogenetic relationship between the GH172 family enzymes and viral capsid proteins and the degradation of cell membrane glycans of acid-fast bacteria by some αFFase1 homologs. This review article is an extended version of the Japanese article, Identification and Structural Basis of an Enzyme Degrading Oligosaccharides in Caramel, published in SEIBUTSU BUTSURI Vol. 62, p. 184-186 (2022).

著者

Toma Kashima Akihiro Ishiwata Kiyotaka Fujita Shinya Fushinobu

出版者

The Biophysical Society of Japan

雑誌

Biophysics and Physicobiology (ISSN:21894779)

巻号頁・発行日

vol.20, no.2, pp.e200017, 2023 (Released:2023-04-27)

参考文献数

48

被引用文献数

1 1

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Cooking with fire produces foods containing carbohydrates that are not naturally occurring, such as α-d-fructofuranoside found in caramel. Each of the hundreds of compounds produced by caramelization reactions is considered to possess its own characteristics. Various studies from the viewpoints of biology and biochemistry have been conducted to elucidate some of the scientific characteristics. Here, we review the composition of caramelized sugars and then describe the enzymatic studies that have been conducted and the physiological functions of the caramelized sugar components that have been elucidated. In particular, we recently identified a glycoside hydrolase (GH), GH172 difructose dianhydride I synthase/hydrolase (αFFase1), from oral and intestinal bacteria, which is implicated in the degradation of oligosaccharides in caramel. The structural basis of αFFase1 and its ligands provided many insights. This discovery opened the door to several research fields, including the structural and phylogenetic relationship between the GH172 family enzymes and viral capsid proteins and the degradation of cell membrane glycans of acid-fast bacteria by some αFFase1 homologs. This review article is an extended version of the Japanese article, Identification and Structural Basis of an Enzyme Degrading Oligosaccharides in Caramel, published in SEIBUTSU BUTSURI Vol. 62, p. 184–186 (2022).

著者

Yuki Sasaki Nami Togo Kanefumi Kitahara Kiyotaka Fujita

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.65, no.2, pp.23-30, 2018-05-20 (Released:2018-05-20)

参考文献数

27

被引用文献数

5

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β-L-Arabinopyranosidases are classified into the glycoside hydrolase family 27 (GH27) and GH97, but not into GH36. In this study, we first characterized the GH36 β-L-arabinopyranosidase BAD_1528 from Bifidobacterium adolescentis JCM1275. The recombinant BAD_1528 expressed in Escherichia coli had a hydrolytic activity toward p-nitrophenyl (pNP)-β-L-arabinopyranoside (Arap) and a weak activity toward pNP-α-D-galactopyranoside (Gal). The enzyme liberated L-arabinose efficiently not from any oligosaccharides or polysaccharides containing Arap-β1,3-linkages, but from the disaccharide Arap-β1,3-L-arabinose. However, we were unable to confirm the in vitro fermentability of Arap-β1,3-Ara in B. adolescentis strains. The enzyme also had a transglycosylation activity toward 1-alkanols and saccharides as acceptors.

著者

Michiko Shimokawa Kanefumi Kitahara Kiyotaka Fujita

出版者

日本応用糖質科学会

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2014_006, (Released:2014-11-04)

被引用文献数

5

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We characterized a β-L-arabinopyranosidase AbpBL (BLLJ_1823) belonging to the glycoside hydrolase family 27 (GH27) from Bifidobacterium longum subsp. longum JCM1217. The recombinant AbpBL expressed in Escherichia coli hydrolyzed pNP-β-L-arabinopyranoside but not pNP-α-D-galactopyranoside. The enzyme also liberated L-arabinose from the β-L-arabinopyranosyl side chain of larch wood arabinogalactan. However, we could not detect any β-L-arabinopyranosidase activity or remarkable transcriptional induction in cultured cells of B. longum subsp. longum. Mutagenesis experiments revealed that I56D and I56A mutants both exhibited β-L-arabinopyranosidase and α-D-galactopyranosidase activities. AbpBL Ile-56 residue is a critical residue for the specificity of β-L-arabinopyranosidase.