著者

Junko Matsuki Masahisa Wada Tomoko Sasaki Koichi Yoza Ken Tokuyasu

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.66, no.3, pp.97-102, 2019-08-20 (Released:2019-08-28)

参考文献数

28

被引用文献数

3

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Ethanol precipitation process for purification of branched dextrin (BD) in Nägeli amylodextrin from waxy rice starch was developed. Temperature and ethanol concentration for precipitation were main parameters affecting the recovery and purity of BD, and the purification condition at 4 °C and 10 % (v/v) ethanol in water was adopted. After four-time precipitation, the BD recovery was 34.6 %, whereas the purity improved from 78.5 % at the initial to 94.5 % at the four-time purified BD (BD4). BD4 mainly showed a chain length distribution between 18 to 35 with a mode length of 25, which shifted after enzymatic debranching with isoamylase to that between 9 and 20 with a mode length of 14. Each purified BD was solubilized in water, and each solution was mixed with methanol-water at 25 °C to a final methanol concentration of 16 M. The flakes of BD precipitated with 16 M methanol exhibited an A-type crystal structure by an X-ray diffraction analysis, and the speed generation of white flakes in 16 M methanol dramatically increased as the purification time increased. The effect of addition of highly branched cyclic dextrin (HBCD) or sodium tetraborate on BD aggregation in 16 M methanol was also investigated, where the former retarded aggregation but the latter had no effect on the velocity. Thus, the purified BD enables rapid characterization of aggregation of double helix structures of A-type crystal structure, and screening of compounds which could affect the phenomena for prediction of potentials in starch modification as well.

著者

Kiyoshi Kawai Iyo Uneyama Savitree Ratanasumawong Yoshio Hagura Ken Fukami

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.66, no.3, pp.89-96, 2019-08-20 (Released:2019-08-28)

参考文献数

33

被引用文献数

6

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Glass transition temperature (Tg) is an important parameter for the physical quality control of hard candies. In order to understand the applicability of calcium maltobionate to hard candy, effect of calcium maltobionate addition on the Tg of model and hand-made hard candies was investigated. Freeze-dried calcium maltobionate-sugar (sucrose containing a small amount of glucose-fructose mixture) and calcium maltobionate-reduced isomaltulose mixtures were prepared as model candies, and their anhydrous Tg was evaluated using a differential scanning calorimetry. The anhydrous Tg increased linearly with the molar fraction of calcium maltobionate. From these results, it was expected that calcium maltobionate can improve the physical stability of normal and sugarless candies. For comparison, various commercial candies were employed, and their Tg was evaluated using a thermal rheological analysis. The Tg values were in the range of 28–49 °C. The Tg values were higher than 25 °C, which is significant with respect to the physical stability of the candies. Calcium maltobionate-sugar and calcium maltobionate-reduced isomaltulose candies were prepared as hand-made candies. The calcium maltobionate-reduced isomaltulose candies had higher Tg than the calcium maltobionate-sugar candies at each calcium maltobionate content, although reduced isomaltulose has a lower Tg than sugar. At a high calcium maltobionate content, calcium maltobionate-reduced isomaltulose candy had an equivalent Tg to the commercial sugarless candies, and thus practically acceptable stability was expected. In the case of calcium maltobionate-sugar candies, there was a possibility that the hydrolysis of sugar reduced their Tg. Vacuum-concentration will be useful to improve the Tg of the candies.

著者

Naoki Shirasaka Koichi Harazono Ryota Nakahigashi Keigo Mitsui Jun Tanaka Sayaka Tanazawa Masaru Mitsutomi Takayuki Ohnuma

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.66, no.3, pp.83-88, 2019-08-20 (Released:2019-08-28)

参考文献数

29

被引用文献数

2

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We characterized SaHEX, which is a glycoside hydrolase (GH) family 20 exo-β-N-acetylhexosaminidase found in Streptomyces avermitilis. SaHEX exolytically hydrolyzed chitin oligosaccharides from their non-reducing ends, and yielded N-acetylglucosamine (GlcNAc) as the end product. According to the initial rate of substrate hydrolysis, the rates of (GlcNAc)3 and (GlcNAc)5 hydrolysis were greater than the rates for the other oligosaccharides. The enzyme exhibited antifungal activity against Aspergillus niger, which was probably due to hydrolytic activity with regard to chitin in the hyphal tips. Therefore, SaHEX has potential for use in GlcNAc production and food preservation.

著者

Kentaro Suzuki Mari Michikawa Haruna Sato Masahiro Yuki Kei Kamino Wataru Ogasawara Shinya Fushinobu Satoshi Kaneko

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.13-21, 2018-05-20 (Released:2018-05-20)

参考文献数

40

被引用文献数

9

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Highly thermostable β-mannanase, belonging to glycoside hydrolase family 5 subfamily 7, was purified from the culture supernatant of Talaromyces trachyspermus B168 and the cDNA of its transcript was cloned. The recombinant enzyme showed maximal activity at pH 4.5 and 85 °C. It retained more than 90 % of its activity below 60 °C. Obtaining the crystal structure of the enzyme helped us to understand the mechanism of its thermostability. An antiparallel β-sheet, salt-bridges, hydrophobic packing, proline residues in the loops, and loop shortening are considered to be related to the thermostability of the enzyme. The enzyme hydrolyzed mannans such as locust bean gum, carob galactomannan, guar gum, konjac glucomannan, and ivory nut mannan. It hydrolyzed 50.7 % of the total mannans from coffee waste, producing mannooligosaccharides. The enzyme has the highest optimum temperature among the known fungal β-mannanases and has potential for use in industrial applications.

著者

小川 温子 天野 麻穂 土方 亜子 加藤 真利 上平 知子 末次 勧 石塚 稲夫

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.50, no.2, pp.327-331, 2003-04-20 (Released:2011-02-23)

参考文献数

13

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Plant N -linked oligosaccharides of complex type generally possess a characteristic core structure with xylose β-2 linked to β-mannose and fucose a 1-3 linked to N-acetylglucosamine at the reducing end, which rarely found in animals. Such glycans of plant glycoproteins have been found to induce immunogenic responses in animals. This brief report introduces the current knowledge on the structure, antigenicity and allergenicity of plant carbohydrate epitopes (plant glycotopes) obtained from our studies on the allergens of Japanese cedar pollinosis and baker's asthma. It also presents relationship between CCD (cross-reactive carbohydrate determinant) of allergens from common vegetables or fruits and that of the Japanese cedar pollen in this study.

著者

五十嵐 俊成 花城 勲 竹田 靖史

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

vol.55, no.1, pp.5-12, 2008 (Released:2008-04-03)

参考文献数

47

被引用文献数

5 6

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澱粉の分子構造と糊化特性を北海道米「ほしのゆめ」,「きらら397」,「彩」を秋田米「あきたこまち」と比較して解析した.北海道米3品種の澱粉の結晶型はCa型,「あきたこまち」はA型を示した.真のアミロース含量は,「ほしのゆめ」,「きらら397」が18%で「彩」,「あきたこまち」より約2%高かった.RVAによる熱糊化特性は「ほしのゆめ」,「きらら397」で最高粘度が低く,ブレイクダウンが小さく,冷却時の粘度増加が高いが,「彩」,「あきたこまち」は最高粘度が高く,冷却時の粘度増加は低かった.アミロースのヨウ素親和力は「ほしのゆめ」,「きらら397」が約19で「彩」,「あきたこまち」よりわずかに小さく,数平均重合度(DPn)は「ほしのゆめ」と「きらら397」が「あきたこまち」とほぼ同じ(~900)で,「彩」(~1000)がやや大きかった.平均鎖数は2~3であった.数分布は北海道3品種とも「あきたこまち」より広かった.アミロペクチンのヨウ素親和力は「ほしのゆめ」,「きらら397」が0.5で,「彩」,「あきたこまち」より2.5倍高く,DPnは「あきたこまち」(9400)が最も大きく,「彩」(7600)が最も小さかった.平均鎖長は北海道3品種が19で「あきたこまち」より1-2残基短く,β-アミラーゼ分解限度は「あきたこまち」よりわずかに高かった.アミロペクチンLC含量は,「ほしのゆめ」と「きらら397」は「あきたこまち」に比べて約3.5倍であった.以上のことから,「彩」は見かけのアミロース含量が「あきたこまち」と同じ程度で,他の北海道品種に比べ冷却時の粘度増加も改善されているが「あきたこまち」よりも高く,熱糊化特性の差異の要因としてアミロース分子量分布やアミロペクチン鎖長分布の影響が示唆された.したがって,今後の良食味育種では低アミロース含量の選抜に加えて澱粉の分子構造に着目し,特にアミロペクチン超長鎖(LC)の少ない品種選抜が必要と考えられる.

著者

菊田 千景 川西(朝岡) 正子 大谷 弥里 杉本 温美

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.56, no.4, pp.287-293, 2009

被引用文献数

4

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世界各国から集めたジャガイモを日本の気候風土に合わせて栽培した,テイスティングポテトと呼ばれる10品種のジャガイモ(アンデスレッド,インカのめざめ,ジャガキッズパープル,ビオレッタ,タワラムラサキ,デストロイヤー,十勝こがね,ヨーデル,シェリー,シンシア)を,2°Cで2カ月ならびに7カ月貯蔵し,それらから単離した澱粉の理化学的特性に及ぼす低温貯蔵の影響を調べた.分析した項目は,粒度分布,X線回折,ラピッドビスコアナライザー(RVA)による糊化特性,示差走査熱分析,リン含量,アミロース含量,溶解度および膨潤度,酵素分解ならびに走査電子顕微鏡による観察である.テイスティングポテトの澱粉は,低温下での貯蔵期間が延長することにより,X線回折図形はB図形のままで変化がなかったが,RVAのセットバック,酵素分解性ならびにアミロース含量が増加する傾向にあった.しかし,その他の理化学的特性は,品種により変動はさまざまで,一貫性がほとんどなく,各品種の原産地などとの関連についても認められなかった.

著者

Seigo Murakami Mai Kuramochi Tomonori Koda Taichi Nishio Akihiro Nishioka

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

vol.63, no.1, pp.19-22, 2016 (Released:2016-02-20)

参考文献数

11

被引用文献数

12

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We examined a method to produce bread from crystalline rice flour without using thickening agents such as gluten, polysaccharide thickening, and amorphous rice flour. Rice grains were pulverized by a jet mill to produce flour. Samples of rice flours of various particle size distributions were prepared by using a size shifter. The degree of starch damage and the dynamic viscoelasticity of rice batter were measured in this work. We also baked bread of the flour of each size distribution to study processability for making bread. The batter made by the pulverized flour of rice particle size ranging from 75 to 106 μm had the highest expansion ratio and a good processability for baking breads compared to other particle size batters. The rice bread with high expansion ratio was produced by controlling particle size of crystalline rice flour without using thickening agents.

著者

小川 和鋭 荒井 昌紀 長縄 博 池田 洋子 近藤 信一

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.48, no.4, pp.325-330, 2001-08-20 (Released:2011-02-23)

参考文献数

21

被引用文献数

11 13

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Chlorella vulgarisK22株(クロレラ工業)藻体より,中性多糖を得て,化学構造を検討した.部分酸加水分解法で,3種の新規な二糖,6-O-(3-O-methyl-β-D-galactopyranosyl)-D-galactopyranose,6-O-β-D-galactopyranosyl-3-O-methyl-D-galactopyranoseと6-O-(3-O-methyl--D-galactopyranosyl)-3-O-methyl-D-galactopyranose,およびβ-1,3-,β-1,6-結合のガラクトニ糖あるいは三糖を得たことから,この中性多糖は新規なβ-D-ガラクタンである.さらにこの中性多糖とその部分分解多糖のメチル化分析より,主鎖にβ-1,3-結合を,側鎖にβ-1,6-結合を含むこと,分岐領域にはβ-1,6-結合の3-O-メチル-D-ガラクトース残基をもつこと,また,側鎖の長さはこのモノメチル化糖を含めて14ガラクトース残基であることが示唆された.

著者

Saki Gotoh Kohji Kitaguchi Tomio Yabe

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2022_0015, (Released:2023-04-04)

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Pectin, a type of soluble fiber, promotes morphological changes in the small intestinal villi. Although its physiological significance is unknown, we hypothesized that changes in villus morphology enhance the efficiency of nutrient absorption in the small intestine and investigated the effect of pectin derived from persimmon on calcium absorption using polarized Caco-2 cells. In polarized Caco-2 cells, pectin altered the mRNA expression levels of substances involved in calcium absorption and the regulation of intracellular calcium concentration and significantly reduced calcium absorption. Although this was comparable to the results of absorption and permeability associated with the addition of active vitamin D, the simultaneous action of pectin and active vitamin D did not show any additive effects. Furthermore, as active vitamin D significantly increases the activity of intestinal alkaline phosphatase (ALP), which is known to be involved in the regulation of intestinal absorption of calcium and lipids, we also investigated the effect of pectin on intestinal ALP activity. As a result, it was found that, unlike the effect of active vitamin D, pectin significantly reduced intestinal ALP activity. These results suggest that pectin stimulates polarized Caco-2 cells through a mechanism distinct from the regulation of calcium absorption by vitamin D, modulating total calcium absorption from the elongated villi through morphological changes in the small intestine by suppressing it at the cellular level.

著者

内海 好規 吉田 真由美 Perigio B. Francisco Jr. 澤田 隆行 北村 進一 中村 保典

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

vol.56, no.3, pp.215-222, 2009 (Released:2010-01-29)

参考文献数

42

被引用文献数

9 15

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植物はデンプンを合成するために進化の過程で異なる機能を持つ酵素アイソザイムを分化させてきた.デンプン枝作り酵素(BE)はα-グルカンのα-1,6グルコシド結合を形成する唯一の酵素であり,アミロペクチンのタンデムクラスター構造の形成に必須である.アミロペクチン分子の分岐結合の位置と数に認められる高度の規則性はBE反応により制御されており,アミロペクチン構造のバリエーションはデンプンの性質を決定する重要な因子である.したがってデンプン構造の生合成調節メカニズムを解明する上でBEの特性に関する理解は不可欠であるが,BEの反応メカニズムは依然ほとんど不明である.BE特性解明の第一歩は酵素動力学的解析であるが,再現性良く活性を定量し,しかも多数のサンプルを簡便に分析できる方法がなかった.本研究では,BE枝作り反応の結果,生ずるα-1,6グルコシド結合を枝切り処理後,増加する還元末端数を定量することによって活性を直接測定する方法を確立することを目的とした.まず,還元末端数を定量できる銅-ビシンコニニック酸法(BCA法)の基本特性を調べた.その結果,1)BCA法では,560 nmの吸光度をマイクロプレートリーダーで測定することにより,測定液150 μLあたり0-3.75 nmol(0-25 μM相当)のマルトースを定量することができ,その吸光度は呈色反応終了後10時間まで安定であった.2)グルコースからグルコース数平均重合度(DPn)1658の酵素合成アミロースに対して,分子数あたりの還元糖量は一定で,DP値の影響を受けなかった.3)大腸菌に発現させたイネリコンビナントBEIIb(rOsBEIIb)の活性と特性を調べた結果,酵素合成アミロースやアミロペクチンに対して信頼性の高いKm値やVmax値を求めることができた.結論として,BCA法は従来法に比べて,BE活性を定量するための優れた方法であることが明らかになった.

著者

山本 健 海野 剛裕 菅原 正義 合田 敏尚

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.46, no.4, pp.475-482, 1999-12-31 (Released:2011-07-01)

参考文献数

21

被引用文献数

14 14

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ニゲロースおよびニゲロシルマルトオリゴ糖含有シラップ(商品名:テイストオリゴ®)は,甘味の立ち上がりが緩慢で,芳醇な深み,こく味を有する優れた味質を有し,粘度,浸透圧,水分活性がショ糖に類似していた.吸・保湿性は,ショ糖より優れることから食品の調湿や乾燥防止に有効と考えられる.また,キャンディーテストにおいて,ショ糖と比較して直接還元糖の変化が少なく,pH変化がまったくないため,170℃ での構成糖の熱分解は少なく,テイストオリゴ®は安定性に優れていた. ラット小腸刷子縁膜によるα-グルコシド結合を有する二糖類の水解性は,その速度に差異はあるものの,α-グルコシド結合を有するすべての二糖類が水解されることが明らかとなった.とくにニゲロースは,マルトースの86%程度の水解性を有しており,比較的速やかに水解され,同様にニゲロシルマルトオリゴ糖の水解性は,マルトオリゴ糖とほぼ同じの値を示し,ショ糖の水解性とほぼ同様な数値であることが明らかとなった.またテイストオリゴ®の分解性は,ラット小腸刷子縁膜によりほぼ完全にグルコースにまで分解された.以上のことから,ニゲロースおよびニゲロシルマルトオリゴ糖のエネルギー値は,マルトオリゴ糖,ショ糖および乳糖と同様に4kcal/gであると考えられた. 以上の結果より,ニゲロースおよびニゲロシルマルトオリゴ糖含有シラップは,食品加工に幅広く利用可能な食品素材であることが示唆された.

著者

Sosyu Tsutsui Tomohiro Hatano Ryo Funada Satoshi Kaneko

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2022_0008, (Released:2022-10-08)

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In recent years, the importance of biomass utilization has increased, but it has not been effectively exploited. In particular, it is difficult to use hemicellulose, the second most abundant biopolymer of biomass. Therefore, in order to promote the utilization of hemicellulose, we screened for microorganisms capable of producing polysaccharides from xylose. The following four strains were selected from samples collected from various regions of Okinawa Prefecture: Kosakonia sp. (SO_001), Papiliotrema terrestris (SO_005), Pseudoarthrobacter sp. (SO_006), and Williamsia sp. (SO_009). Observation with a scanning electron microscope (SEM) confirmed that each bacterium produced polysaccharides with different shapes. In addition, the molecular weight and sugar composition of the polysaccharides produced by each bacterium were distinct. The selected microorganisms include closely related species known to promote plant growth and known to suppress postharvest pathogens. Since these microorganisms may be used not only in known fields but also in new fields, the results of this research are expected to greatly expand the uses of hemicellulose.

著者

Tomoya Shintani Shuichi Yanai Akane Kanasaki Misuzu Tanaka Tetsuo Iida Genki Ozawa Tadao Kunihiro Shogo Endo

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2022_0005, (Released:2022-09-09)

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D-Allose, a C3 epimer of D-glucose, has potential to improve human health as a functional food. However, its effect on the intestinal environment remains unknown. Aged humans progressively express changes in the gut, some of which deleteriously affect gastrointestinal health. In this study, we profiled the intestinal microbiome in aged mice and analyzed organic acids produced by bacteria in cecum contents after long-term ingestion of D-allose. D-Allose did not significantly change organic acid concentration. However, long-term ingestion did significantly increase the relative abundance of Actinobacteria and reduce the relative abundance of Proteobacteria. These results suggest that oral D-allose improves the proportion of favorable intestinal flora in aged mice. D-Allose significantly decreased the relative abundance of Lachnospiraceae bacteria, but increased the relative abundance of Bacteroides acidifaciens and Akkermansia muciniphila. Thus, D-allose might serve as a nutraceutical capable of improving the balance of gut microbiome during aging.

著者

Ken Tokuyasu Kenji Yamagishi Yasumasa Ando Nobuya Shirai

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2022_0003, (Released:2022-08-29)

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Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes <1 mm as a new food material. CC powder was more resistant to structural deformation than leaf-derived powder, particularly CC powder with particles ≥0.3 mm in size. To examine the application of CC powder in 3D printed foods, we investigated the effects of “nata puree,” a disintegrated nata de coco made with tamarind seed gum (NPTG), on paste made with CC powder. NPTG promoted stable binding of paste made using CC powder, which was successfully extruded using a syringe to form a bar with a granular structure. Thus, CC powder possesses unique textural/structural properties for its application in next-generation foods.

著者

中村 保典

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.50, no.4, pp.511-512, 2003-10-20 (Released:2010-06-28)

参考文献数

5

著者

Eri Kokubo Hirofumi Sonoki Kenta Aizawa Hiroki Takagi Masayasu Takada Ayako Ito Yuki Nakazato Yasuhiro Takeda Kazuhiro Miyaji

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2021_0013, (Released:2022-04-19)

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Slowly digestible carbohydrates are needed for nutritional support in diabetic patients with malnutrition. They are a good source of energy and have the advantage that their consumption produces a low postprandial peak in blood glucose levels because they are slowly and completely digested in the small intestine. A high-amount isomaltomegalosaccharide containing carbohydrate (H-IMS), made from starch by dextrin dextranase, is a mixture of glucose polymers which has a continuous linear structure of α-1,6-glucosidic bonds and a small number of α-1,4-glucosidic bonds at the reducing ends. It has a broad degree of polymerization (DP) distribution with glucans of DP 10-30 as the major component. In our previous study, H-IMS has been shown to exhibit slow digestibility in vitro and not to raise postprandial blood glucose to such levels as that raised by dextrin in vivo. This marks it out as a potentially useful slowly digestible carbohydrate, and this study aimed to evaluate its in vivo digestibility. The amount of breath hydrogen emitted following oral administration of H-IMS was measured to determine whether any indigestible fraction passed through to and was fermented in the large intestine. Total carbohydrate in the feces was also measured. H-IMS, like glucose and dextrin, did not result in breath hydrogen excretion. Carbohydrate excretion with dietary H-IMS was no different from that of glucose or water. These results show that the H-IMS is completely digested and absorbed in the small intestine, indicating its potential as a slowly digestible carbohydrate in the diet of diabetic patients.

著者

Yuitsu Otsuka Koki Sato Shigekazu Yano Haruki Kanno Wasana Suyotha Hiroyuki Konno Koki Makabe Toki Taira

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2022_0002, (Released:2022-04-14)

被引用文献数

5

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The GH-16 type β-1,3-glucanase (BgluC16MK) gene of Lysobacter sp. MK9-1 was cloned to study its antifungal activities. BgluC16MK displays amino acid sequence similarity with GluC from L. enzymogenes strain N4-7. BgluC16MK includes a signal sequence, a catalytic domain and carbohydrate-binding module family 6-type β-glucan binding domain (B-GBD). The expression of the BgluC16MK gene in Escherichia coli without the signal sequence resulted in antifungal activity at a dose of 0.6–0.8 nmol/disk. However, BgluC16MK displayed antifungal activity at a dose of 0.025 nmol/disk in combination with Chi19MK. Substrate-specific assay revealed that purified BgluC16MK hydrolyzed insoluble curdlan more readily than the soluble substrate. Furthermore, to explore the binding selectivity of B-GBD of BgluC16MK, we constructed a fusion protein (B-GBD-GFP) using the B-GBD and green fluorescent protein. The activity of the fusion protein against various substrates indicates that B-GBD was selective for glucans with β-1,3-linkages. An additional study demonstrated the binding ability of BGBD-GFP to the cell-wall of living fungi, such as T. reesei and Aspergillus oryzae. These findings suggest that BgluC16MK can be utilized to generate antifungal enzyme preparations and that the fusion protein B-GBD-GFP can be used to identify the fungal cell surface structure using β-glucans.

著者

Ken Tokuyasu Kenji Yamagishi Junko Matsuki Daisuke Nei Tomoko Sasaki Masakazu Ike

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.68, no.4, pp.77-87, 2021-11-20 (Released:2021-11-20)

参考文献数

28

被引用文献数

5

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Pulverization is a potentially powerful solution for the resource management of surplus- and non-standard agricultural products, maintaining their nutritional values for long and ensuring their homogeneity, whereas their original textures could disappear to narrow the application ranges. Therefore, new technologies should be developed for reconstructing the powders to provide them with new physical characteristics. Herein, we developed a novel food material, nata puree (NP), by nata de coco (bacterial cellulose gel) disintegration with a water-soluble polysaccharide using a household blender. The process worked well with (1,3)(1,4)-β-glucan (BGL) as the polysaccharide, which could be substituted with barley extract. Lichenase treatment of the NP dramatically modified its physical properties, suggesting the importance of the BGL polymeric forms. NP exhibited distinct potato powder and starch binding activities, which would be attributed to its interactions with the cell wall components and a physical capture of powders by the NP network, respectively. NP supplementation into the potato paste improved its firmness and enabled its printable range shift for 3D food printing to a lower powder-concentration. NP also promoted the dispersion of powders in its suspension, and designed gelation could also be successfully performed by the laser irradiation of an NP suspension containing dispersed curdlan and turmeric powders. Therefore, NP could be applied as a powder modifier to a wide range of products in both conventional cooking, food manufacturing, and next generation processes such as 3D food printing.

著者

Trinh Ngoc Dang Le Akane Matsumoto Kiyoshi Kawai

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.68, no.4, pp.69-76, 2021-11-20 (Released:2021-11-20)

参考文献数

31

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Wheat flour-based batter containing 0 to 20 % trehalose was deep-fried, dried and held in various water activity (aw) conditions. The effects of trehalose content and aw on oil content, water sorption, isothermal mechanical relaxation, and fracture properties were investigated. For comparison, the fracture properties of freeze-dried porous waxy corn starch solids were also investigated. The 10 % trehalose sample had the lowest oil content, water content, and aw. A force-reduction value (∆F) of the samples was evaluated as a typical mechanical relaxation parameter. ∆F gradually increased with increasing aw and sharply increased above a specific aw presumed to be associated with the glass to rubber transition. Compared to ∆F values among the glassy samples, 10 and 20 % trehalose samples had higher ∆F values (were more rigid) than 0 and 5 % trehalose samples. From the fracture measurements of the glassy samples, the first fracture force increased linearly and the number of fracture peaks decreased linearly with increasing aw. At each aw, 10 % trehalose had the lowest first fracture force and the highest the number of fracture peaks. Freeze-dried porous waxy corn starch solids showed similar fracture properties to deep-fried samples. These findings suggest that around 10 % trehalose content is optimal for producing deep-fried foods with a brittle texture.