Indigestible dextrin is a general term for a group of soluble dextrin rich in α-1,2, α-1,3, α-1,6 glycosidic bonds or cyclic sugar chain structure, which are characterized by a low glycemic index and the promotion of the proliferation of intestinal probiotics.Currently, the mainstream commercial preparation process of indigestible dextrin is the acid-heat method, and there are still few studies on the enzymatic preparation of indigestible dextrin.The key to the preparation of indigestible dextrin is to increase the content of indigestible α-1,2, α-1,3, and α-1,6 glycosidic bonds or to increase the degree of product polymerization.AgdB, an α-glucosidase of Aspergillus nidulans origin, was modified to increase its product α-1,3 bond type or to increase its product polymerization.A total of four mutants, N466D, R450H, A445S, and Y202A, were obtained by rational design after targeted mutagenesis.Upon reaction with maltose as substrate, the α-1,3 glycosidic bond content of the products of mutants N466D, R450H increased, and higher polymerization degree of the products was generated by mutants R450H, A445S, and Y202A.Subsequently, the mutant and wild type were complexed with cyclodextrin glucosyltransferase, respectively, and the results showed that mutants R450H, A445S, and Y202A were all effective in increasing the slow-digestible composition of the products, and mutant N466D increased the α-1,3 bond content but also increased the α-1,4 bond content, so that the slow-digestible composition of the products was instead reduced.This study provides a new idea for modifying α-glucosidase to improve the slow-digesting and anti-digesting components of indigestible dextrin.
DU Jingwei
,
WANG Lei
,
ZHANG Dingkun
,
WEI Beibei
,
CHEN Shiheng
,
WU Jing
,
CHEN Sheng
. Modification of AnidAgdB and its application in the preparation of indigestible dextrin[J]. Food and Fermentation Industries, 2025
, 51(2)
: 35
-40
.
DOI: 10.13995/j.cnki.11-1802/ts.038213
[1] SONG Y B, LAMOTHE L M, ESMERALDA NAVA RODRIGUEZ N, et al.New insights suggest isomaltooligosaccharides are slowly digestible carbohydrates, rather than dietary fibers, at constitutive mammalian α-glucosidase levels[J].Food Chemistry, 2022, 383:132456.
[2] OKUMA K, MATSUDA I.Indigestible fractions of starch hydrolysates and their determination method[J].Journal of Applied Glycoscience, 2002, 49(4):479-485.
[3] 李泽润, 田延军, 黄艳红, 等.不同制备工艺对抗性糊精构效的影响[J].食品科学, 2023, 44(11):79-85.
LI Z R, TIAN Y J, HUANG Y H, et al.Effect of different preparation techniques on the structure-activity of resistant dextrin[J].Food Science, 2023, 44(11):79-85.
[4] LIU Z Z, LIU J, REN L Q, et al.Preparation of high-quality resistant dextrin through pyrodextrin by a multienzyme complex[J].Food Bioscience, 2022, 47:101701.
[5] 李泽西, 张睿逸, 何萌, 等.高温酸解结合酶法改性制备高品质抗性糊精[J].中国食品添加剂, 2022, 33(12):1-7.
LI Z X, ZHANG Y R, HE M, et al.Thermal-acid treatment combined with enzymatic modification for high-quality resistant dextrin preparation[J].China Food Additives, 2022, 33(12):1-7.
[6] DING Y F, OYAGI A, MIYASAKA Y, et al.Structural basis for proteolytic processing of Aspergillus sojae α-glucosidase L with strong transglucosylation activity[J].Journal of Structural Biology, 2022, 214(3):107874.
[7] 许滢,王蕾,魏贝贝, 等.高聚合度异麦芽寡糖的制备及体外益生功能评价[J].食品与生物技术学报, 2023, 42(1):66-74.
XU Y, WANG L, WEI B B, et al.Synthesis of isomaltooligosaccharides with high degree of polymerization and its in vitro probiotic function evaluation[J].Journal of Food Science and Biotechnology, 2023, 42(1):66-74.
[8] VAN DER VEEN B A, LEEMHUIS H, KRALJ S, et al.Hydrophobic amino acid residues in the acceptor binding site are main determinants for reaction mechanism and specificity of cyclodextrin-glycosyltransferase[J].The Journal of Biological Chemistry, 2001, 276(48):44557-44562.
[9] WEI B B, WANG L, SU L Q, et al.Structural characterization of slow digestion dextrin synthesized by a combination of α-glucosidase and cyclodextrin glucosyltransferase and its prebiotic potential on the gut microbiota in vitro[J].Food Chemistry, 2023, 426:136554.
[10] 任莉琼. 构巢曲霉来源α-葡萄糖苷酶的克隆表达及其应用研究[D].无锡:江南大学,2019.
REN L Q.Cloning-expression and application of α-glucosidase from Aspergillus nidulans[D].Wuxi:Jiangnan University, 2019.
[11] DUŠAN V, NENAD M, DEJAN B, et al.The specificity of α-glucosidase from Saccharomyces cerevisiae differs depending on the type of reaction:Hydrolysis versus transglucosylation[J].Applied Microbiology and Biotechnology, 2014, 98(14):6317-6328.
