1
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Park SD, Al Mijan M, Kwon TE, Lim TG, Yoo SH. Characterization and applications of biomacromolecule structurally similar to glycogen as a dispersion aid and skin protection agent. Int J Biol Macromol 2024; 265:130667. [PMID: 38453106 DOI: 10.1016/j.ijbiomac.2024.130667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 02/20/2024] [Accepted: 03/04/2024] [Indexed: 03/09/2024]
Abstract
Glycogen is a naturally occurring or metabolically synthesized biological macromolecule found in a wide range of living organisms, including animals, microorganisms, and even plants. However, naturally sourced glycogen poses challenges for industrial use. This study focused on a biological macromolecule referred to as glycogen-like particles (GLPs), detailing the production methods and biological properties of these particles. In vitro enzymatic production of GLPs was successfully achieved. GLPs synthesized through a simultaneous enzymatic reaction using sucrose had significant changes in their structure and functionality based on the branching enzyme (BE) to amylosucrase (ASase) ratio. As this ratio increased, the GLPs developed higher molecular weights and greater density, solubility, and branching degree while reducing size and turbidity. Structural changes in these enzymes were not observed beyond a critical BE/ASase ratio. Uniformly dispersed curcumin powder was generated in 50 % (w/v) aqueous GLP solution, and the GLPs were non-toxic to human skin keratinocytes at a concentration of 2.5 mg/mL. GLPs with lower branching inhibited tyrosinase activity and melanin synthesis, while those with more long chains displayed effective UV-blocking. By manipulating the BE/ASase ratio, GLPs were shown to display diverse chemical structures and physical characteristics, suggesting their potential application in the food and cosmetics industries.
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Affiliation(s)
- Sang-Dong Park
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Mohammad Al Mijan
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Tae-Eun Kwon
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
| | - Tae-Gyu Lim
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
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2
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Tran PL, Park EJ, Hong JS, Lee CK, Kang T, Park JT. Mechanism of action of three different glycogen branching enzymes and their effect on bread quality. Int J Biol Macromol 2024; 256:128471. [PMID: 38040154 DOI: 10.1016/j.ijbiomac.2023.128471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 11/04/2023] [Accepted: 11/26/2023] [Indexed: 12/03/2023]
Abstract
Bread staling adversely affects the quality of bread, but starch modification by enzymes can counteract this phenomenon. Glycogen branching enzymes (GBEs) used in this study were isolated from Deinococcus geothermalis (DgGBE), Escherichia coli (EcGBE), and Vibrio vulnificus (VvGBE). These enzymes were characterized and applied for starch dough modification to determine their role in improving bread quality. First, the branching patterns, activity on amylose and amylopectin, and thermostability of the GBEs were determined and compared. EcGBE and DgGBE exhibited better thermostable characteristics than VvGBE, and all GBEs exhibited preferential catalysis of amylopectin over amylose but different degrees. VvGBE and DgGBE produced a large number of short branches. Three GBEs degraded the starch granules and generated soluble polysaccharides. Moreover, the maltose was increased in the starch slurry but most significantly in the DgGBE treatment. Degradation of the starch granules by GBEs enhanced the maltose generation of internal amylases. When used in the bread-making process, DgGBE and VvGBE increased the dough and bread volume by 9 % and 17 %, respectively. The crumb firmness and retrogradation of the bread were decreased and delayed significantly more in the DgGBE bread. Consequently, this study can contribute to understanding the detailed roles of GBEs in the baking process.
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Affiliation(s)
- Phuong Lan Tran
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; Department of Food Technology, An Giang University, Long Xuyen 880000, Viet Nam; Vietnam National University, Ho Chi Minh City 700000, Viet Nam
| | - Eun-Ji Park
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jung-Sun Hong
- Korea Food Research Institute, Gyeonggi 13539, Republic of Korea
| | | | - Taiyoung Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
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3
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Li F, Muhmood A, Akhter M, Gao X, Sun J, Du Z, Wei Y, Zhang T, Wei Y. Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review. Int J Biol Macromol 2023; 253:126970. [PMID: 37730002 DOI: 10.1016/j.ijbiomac.2023.126970] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/19/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hydrolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystallization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
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Affiliation(s)
- Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Luhua Group Co., Ltd., Laiyang 265200, China
| | - Atif Muhmood
- Department of Agroecology, Aarhus University, Denmark.
| | - Muhammad Akhter
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Xiang Gao
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Huatao Food Co., Ltd., Weifang 262100, China.
| | - Jie Sun
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Zubo Du
- Shandong Luhua Group Co., Ltd., Laiyang 265200, China.
| | - Yuxi Wei
- College of Life Science, Qingdao University, Qingdao 266071, China.
| | - Ting Zhang
- Henan University of Technology, Grain College, Zhengzhou 450000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
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4
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Jin SH, Kwon TE, Kang JU, Yoo SH, Chang PS, Yoo SH. Production of branched glucan polymer by a novel thermostable branching enzyme of Bifidobacterium thermophilum via one-pot biosynthesis containing a dual enzyme system. Carbohydr Polym 2023; 309:120646. [PMID: 36906355 DOI: 10.1016/j.carbpol.2023.120646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 01/19/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
Glycogen-like particles (GLPs) are applied in food, pharmaceutical, and cosmetics. The large-scale production of GLPs is limited by their complicated multi-step enzymic processes. In this study, GLPs were produced in a one-pot dual-enzyme system using Bifidobacterium thermophilum branching enzyme (BtBE) and Neisseria polysaccharea amylosucrase (NpAS). BtBE showed excellent thermal stability (half-life of 1732.9 h at 50 °C). Substrate concentration was the most influential factor during GLPs production in this system: GLPs yield and [sucrose]ini decreased from 42.4 % to 17.4 % and 0.3 to 1.0 M, respectively. Molecular weight and apparent density of GLPs decreased significantly with increasing [sucrose]ini. Regardless of the [sucrose]ini, the DP 6 of branch chain length was predominantly occupied. GLP digestibility increased with increasing [sucrose]ini, indicating that the degree of GLP hydrolysis may be negatively related to its apparent density. This one-pot biosynthesis of GLPs using a dual-enzyme system could be useful for the development of industrial processes.
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Affiliation(s)
- Seong-Ho Jin
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Tae-Eun Kwon
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
| | - Jeon-Uk Kang
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Sun-Hwa Yoo
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
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Fawaz R, Bingham C, Nayebi H, Chiou J, Gilbert L, Park SH, Geiger JH. The Structure of Maltooctaose-Bound Escherichia coli Branching Enzyme Suggests a Mechanism for Donor Chain Specificity. Molecules 2023; 28:molecules28114377. [PMID: 37298853 DOI: 10.3390/molecules28114377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Glycogen is the primary storage polysaccharide in bacteria and animals. It is a glucose polymer linked by α-1,4 glucose linkages and branched via α-1,6-linkages, with the latter reaction catalyzed by branching enzymes. Both the length and dispensation of these branches are critical in defining the structure, density, and relative bioavailability of the storage polysaccharide. Key to this is the specificity of branching enzymes because they define branch length. Herein, we report the crystal structure of the maltooctaose-bound branching enzyme from the enterobacteria E. coli. The structure identifies three new malto-oligosaccharide binding sites and confirms oligosaccharide binding in seven others, bringing the total number of oligosaccharide binding sites to twelve. In addition, the structure shows distinctly different binding in previously identified site I, with a substantially longer glucan chain ordered in the binding site. Using the donor oligosaccharide chain-bound Cyanothece branching enzyme structure as a guide, binding site I was identified as the likely binding surface for the extended donor chains that the E. coli branching enzyme is known to transfer. Furthermore, the structure suggests that analogous loops in branching enzymes from a diversity of organisms are responsible for branch chain length specificity. Together, these results suggest a possible mechanism for transfer chain specificity involving some of these surface binding sites.
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Affiliation(s)
- Remie Fawaz
- Department of Chemistry, Michigan State University, East Lansing, MI 48824, USA
| | - Courtney Bingham
- Department of Chemistry, Michigan State University, East Lansing, MI 48824, USA
| | - Hadi Nayebi
- Department of Chemistry, Michigan State University, East Lansing, MI 48824, USA
| | - Janice Chiou
- Department of Chemistry, Michigan State University, East Lansing, MI 48824, USA
| | - Lindsey Gilbert
- Department of Chemistry, Michigan State University, East Lansing, MI 48824, USA
| | - Sung Hoon Park
- Department of Food Service Management and Nutrition, College of Natural Sciences, Sangmyung University, Hongjidong, Jongnogu, Seoul 03016, Republic of Korea
| | - James H Geiger
- Department of Chemistry, Michigan State University, East Lansing, MI 48824, USA
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Chen Y, Hu X, Lu K, Zhang T, Miao M. Biosynthesis of maltodextrin-derived glucan dendrimer using microbial branching enzyme. Food Chem 2023; 424:136373. [PMID: 37236077 DOI: 10.1016/j.foodchem.2023.136373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 04/16/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023]
Abstract
Glucan dendrimers were developed with microbial branching enzyme (BE) treated maltodextrin. The molecular weight (Mw) of recombinant BE was 79.0 kDa, and its optimum activity was observed at pH 7.0 and 70 °C. BE converted different maltodextrins with dextrose equivalent value of 6 (MD6), 12 (MD12), or 19 (MD19) into the given glucan dendrimers, along with the marked increment of the molecular density (approximately 30-60 folds) and α-1,6 linkage percentage (up to 7.3-9.7%). Among three glucan dendrimers, the enzyme-treated MD12 showed a more homogeneous Mw distribution with the maximum Mw of 5.5 × 106 g/mol, indicating that higher substrate catalytic specificity of BE for MD12 substrate. During transglycosylation with MD12 for 24 h, the shorter chains (degree of polymerization, DP < 13) increased from 73.9% to 83.0%, accompanying by a reduction of medium chains (DP13-24) and long chains (DP > 24). Moreover, the slowly digestible and resistant nutritional fractions were increased by 6.2% and 12.5%, respectively. The results suggested that the potentiality of BE structuring glucan dendrimer with tailor-made structure and functionality for industrial application.
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Affiliation(s)
- Yimei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Keyu Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China.
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7
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Biomimetic synthesis of maltodextrin-derived dendritic nanoparticle and its structural characterizations. Carbohydr Polym 2023; 312:120816. [PMID: 37059544 DOI: 10.1016/j.carbpol.2023.120816] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/18/2023]
Abstract
The maltodextrin-derived dendritic nanoparticle was fabricated using microbial branching enzyme and its structural characterizations were investigated. During biomimetic synthesis, molecular weight distribution of maltodextrin substrate with 6.8 × 104 g/mol shifted to the narrower and uniform distribution region with the larger molecular weight up to 6.3 × 106 g/mol (MD12). The enzyme-catalyzed product had the larger size, higher molecular density as well as higher percentage of α-1,6 linkage, accompanying by more chain accumulations of DP 6-12 and disappearance of DP > 24, suggesting the biosynthesized glucan dendrimer had a compact tighter branched structure. The interaction of molecular rotor CCVJ and local structure of dendrimer was monitored, displaying there was a higher intensity related with the numerous nano-pockets at the branch points of MD12. The maltodextrin-derived dendrimers had the single spherical particulate shape with the size range of 10-90 nm. The mathematical models were also established to reveal the chain structuring during enzymatic reaction. The above results showed that the biomimetic strategy for novel dendritic nanoparticle with controllable structure arising from branching enzyme treated maltodextrin, which would help to enlarge the panel of available dendrimer.
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8
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Xu X, Zhang W, You C, Fan C, Ji W, Park JT, Kwak J, Chen H, Zhang YHPJ, Ma Y. Biosynthesis of artificial starch and microbial protein from agricultural residue. Sci Bull (Beijing) 2023; 68:214-223. [PMID: 36641289 DOI: 10.1016/j.scib.2023.01.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
Growing populations and climate change pose great challenges to food security. Humankind is confronting a serious question: how will we feed the world in the near future? This study presents an out-of-the-box solution involving the highly efficient biosynthesis of artificial starch and microbial proteins from available and abundant agricultural residue as new feed and food sources. A one-pot biotransformation using an in vitro coenzyme-free synthetic enzymatic pathway and baker's yeast can simultaneously convert dilute sulfuric acid-pretreated corn stover to artificial starch and microbial protein under aerobic conditions. The β-glucosidase-free commercial cellulase mixture plus an ex vivo two-enzyme complex containing cellobiose phosphorylase and potato α-glucan phosphorylase displayed on the surface of Saccharomyces cerevisiae, showed better cellulose hydrolysis rates than a commercial β-glucosidase-rich cellulase mixture. This is because the channeling of the hydrolytic product from the solid cellulosic feedstock to the yeast mitigated the inhibition of the cellulase cocktail. Animal tests have shown that the digestion of artificial amylose results in slow and relatively small changes in blood sugar levels, suggesting that it could be a new health food component that prevents obesity and diabetes. A combination of the utilization of available agricultural residue and the biosynthesis of starch and microbial protein from non-food biomass could address the looming food crisis in the food-energy-water nexus.
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Affiliation(s)
- Xinxin Xu
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wei Zhang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Chun You
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Chao Fan
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wangli Ji
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jiyun Kwak
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Hongge Chen
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Yi-Heng P Job Zhang
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.
| | - Yanhe Ma
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.
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Kim HY, Davoodbasha M, Kim JW. Functional characterization of maltodextrin glucosidase for maltodextrin and glycogen metabolism in Vibrio vulnificus MO6-24/O. Arch Microbiol 2022; 204:668. [PMID: 36220932 DOI: 10.1007/s00203-022-03274-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/15/2022] [Accepted: 09/28/2022] [Indexed: 11/02/2022]
Abstract
Glycogen is important for transmission of V. vulnificus undergoing disparate environments of nutrient-rich host and nutrient-limited marine environment. The malZ gene of V. vulnificus encoding a maltodextrin glucosidase was cloned and over-expressed in E. coli to investigate its roles in glycogen/maltodextrin metabolism in the pathogen. The malZ gene encoded a protein with a predicted molecular mass of 70 kDa. The optimal pH and temperature of MalZ was 7.0 and 37 °C, respectively. MalZ hydrolyzed maltodextrin to glucose and maltose most efficiently, while hydrolyzed other substrates such as starch, maltose, β-cyclomaltodextrin, and glycogen less efficiently. The activity was enhanced greatly by Mn2+. It also exhibited transglycosylation activity toward excessive maltotriose. The malZ knock-out mutant accumulated 2.3-5.6-fold less glycogen than the wild type when excessive maltodextrin or glucose was added to LB medium, while it accumulated more glycogen than the wild type (3.5-fold) in the presence of excessive maltose. Growth and glycogen accumulation of the mutant were retarded most significantly in the M63 minimal medium supplemented with 0.5% maltodextrin. Side chain length distributions of glycogen molecules were varied by the malZ mutation and types of the excessive carbon source. Based on the results, MalZ of V. vulnificus was likely to be involved in maltose/maltodextrin metabolism, thereby balancing synthesis of glycogen and energy generation in the cell. The bacterium seemed to have multiple and unique pathways for glycogen metabolism according to carbon sources.
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Affiliation(s)
- Hye-Young Kim
- Department of Life Sciences, Graduate School of Incheon National University, Incheon, South Korea
| | - MubarakAli Davoodbasha
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, India.,Research Center for Bio Material and Process Development, Incheon National University, Incheon, 22012, Republic of Korea
| | - Jung-Wan Kim
- Department of Life Sciences, Graduate School of Incheon National University, Incheon, South Korea. .,Division of Bioengineering, Incheon National University, Incheon, 22012, Republic of Korea. .,Research Center for Bio Material and Process Development, Incheon National University, Incheon, 22012, Republic of Korea.
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10
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Preparation of high-quality resistant dextrin through pyrodextrin by a multienzyme complex. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Gaenssle ALO, van der Maarel MJEC, Jurak E. The influence of amylose content on the modification of starches by glycogen branching enzymes. Food Chem 2022; 393:133294. [PMID: 35653995 DOI: 10.1016/j.foodchem.2022.133294] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 05/10/2022] [Accepted: 05/21/2022] [Indexed: 11/04/2022]
Abstract
Glycogen branching enzymes (GBEs) have been used to generate new branches in starches for producing slowly digestible starches. The aim of this study was to expand the knowledge about the mode of action of these enzymes by identifying structural aspects of starchy substrates affecting the products generated by different GBEs. The structures obtained from incubating five GBEs (three from glycoside hydrolase family (GH) 13 and two from GH57) on five different substrates exhibited minor but statistically significant correlations between the amount of longer chains (degree of polymerization (DP) 9-24) of the product and both the amylose content and the degree of branching of the substrate (Pearson correlation coefficient of ≤-0.773 and ≥0.786, respectively). GH57 GBEs mainly generated large products with long branches (100-700 kDa and DP 11-16) whereas GH13 GBEs produced smaller products with shorter branches (6-150 kDa and DP 3-10).
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Affiliation(s)
- Aline L O Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Marc J E C van der Maarel
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
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12
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Tran PL, An Y, Jeong GY, Ban SY, Nguyen PC, Woo E, You S, Park JT. One-step synthesis of glycogen-type polysaccharides from maltooctaose and its structural characteristics. Carbohydr Polym 2022; 284:119175. [DOI: 10.1016/j.carbpol.2022.119175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 01/16/2022] [Accepted: 01/20/2022] [Indexed: 12/25/2022]
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13
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Han AR, Kim H, Park JT, Kim JW. Characterization of a cold-adapted debranching enzyme and its role in glycogen metabolism and virulence of Vibrio vulnificus MO6-24/O. JOURNAL OF MICROBIOLOGY (SEOUL, KOREA) 2022; 60:375-386. [PMID: 35157220 DOI: 10.1007/s12275-022-1507-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/27/2021] [Accepted: 12/30/2021] [Indexed: 12/19/2022]
Abstract
Vibrio vulnificus MO6-24/O has three genes annotated as debranching enzymes or pullulanase genes. Among them, the gene encoded by VVMO6_03032 (vvde1) shares a higher similarity at the amino acid sequence level to the glycogen debranching enzymes, AmyX of Bacillus subtilis (40.5%) and GlgX of Escherichia coli (55.5%), than those encoded by the other two genes. The vvde1 gene encoded a protein with a molecular mass of 75.56 kDa and purified Vvde1 efficiently hydrolyzed glycogen and pullulan to shorter chains of maltodextrin and maltotriose (G3), respectively. However, it hydrolyzed amylopectin and soluble starch far less efficiently, and β-cyclodextrin (β-CD) only rarely. The optimal pH and temperature of Vvde1 was 6.5 and 25°C, respectively. Vvde1 was a cold-adapted debranching enzyme with more than 60% residual activity at 5°C. It could maintain stability for 2 days at 25°C and 1 day at 35°C, but it destabilized drastically at 40°C. The Vvde1 activity was inhibited considerably by Cu2+, Hg2+, and Zn2+, while it was slightly enhanced by Co2+, Ca2+, Ni2+, and Fe2+. The vvde1 knock-out mutant accumulated more glycogen than the wild-type in media supplemented with 1.0% maltodextrin; however, the side chain length distribution of glycogen was similar to that of the wild-type except G3, which was much more abundant in the mutant. Therefore, Vvde1 seemed to debranch glycogen with the degree of polymerization 3 (DP3) as the specific target branch length. Virulence of the pathogen against Caenorhabditis elegans was attenuated significantly by the vvde1 mutation. These results suggest that Vvde1 might be a unique glycogen debranching enzyme that is involved in both glycogen utilization and shaping of glycogen molecules, and contributes toward virulence of the pathogen.
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Affiliation(s)
- Ah-Reum Han
- Department of Life Sciences, Graduate School of Incheon National University, Incheon, 22102, Republic of Korea
| | - Haeyoung Kim
- Department of Life Sciences, Graduate School of Incheon National University, Incheon, 22102, Republic of Korea
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134, Republic of Korea
| | - Jung-Wan Kim
- Department of Life Sciences, Graduate School of Incheon National University, Incheon, 22102, Republic of Korea. .,Division of Bioengineering, Incheon National University, Incheon, 22102, Republic of Korea.
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14
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Hong MG, Yoo SH, Lee BH. Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate. Carbohydr Polym 2022; 278:119016. [PMID: 34973805 DOI: 10.1016/j.carbpol.2021.119016] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/08/2021] [Accepted: 12/09/2021] [Indexed: 12/18/2022]
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.
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Affiliation(s)
- Moon-Gi Hong
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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15
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Lee D, Park SD, Jun SJ, Park JT, Chang PS, Yoo SH. Differentiated structure of synthetic glycogen-like particle by the combined action of glycogen branching enzymes and amylosucrase. Int J Biol Macromol 2022; 195:152-162. [PMID: 34856217 DOI: 10.1016/j.ijbiomac.2021.11.153] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/10/2021] [Accepted: 11/22/2021] [Indexed: 11/05/2022]
Abstract
Glycogen-like particles (GLPs) were built up from sucrose by applying de novo one-pot enzymatic process of amylosucrase (ASase; 6 U·mL-1) and glycogen branching enzymes (GBEs; 0.001 and 0.005 U·mL-1). Due to different chain-length transferring patterns of GBEs, structurally differentiated GLPs were synthesized. Yields of GLPs synthesized at pH 7.0 and 30 °C were improved by increasing the GBE/ASase ratio. Branching degrees of GLPs obviously was increased along with the ratio of GBEs, of which result was directly supported by shortened branch-chain length with greater GBE activity. Long branch chains seemed to play as efficient acceptor molecules to bind newly transferred branch chains especially at lower ratio of GBE/ASase, resulting in greater molecular weight and size of GLP with higher proportion of them. Molecular weight, size, and density of GLPs were ranged from 7.37 × 105 to 1.94 × 108 g·mol-1, from 23.70 to 52.65 nm, and from 7.99 to 374.32 g·mol-1·nm-3, respectively. By increasing GBE/ASase ratio, more compact GLP architecture was fabricated due to increased weight and reduced size with exception of a unique GBE. GLPs were efficiently synthesized by two different glycosyltransferases, and their chemical structures were controllable by source and ratio of GBEs due to their different branch-chain transferring specificity.
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Affiliation(s)
- Daeyeon Lee
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Sang-Dong Park
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Su-Jin Jun
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Daejeon 34134, Republic of Korea.
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea.
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
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16
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Cai T, Sun H, Qiao J, Zhu L, Zhang F, Zhang J, Tang Z, Wei X, Yang J, Yuan Q, Wang W, Yang X, Chu H, Wang Q, You C, Ma H, Sun Y, Li Y, Li C, Jiang H, Wang Q, Ma Y. Cell-free chemoenzymatic starch synthesis from carbon dioxide. Science 2021; 373:1523-1527. [PMID: 34554807 DOI: 10.1126/science.abh4049] [Citation(s) in RCA: 144] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
[Figure: see text].
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Affiliation(s)
- Tao Cai
- Department of Strategic and Integrative Research, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.,National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Hongbing Sun
- Department of Strategic and Integrative Research, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.,National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Jing Qiao
- Department of Strategic and Integrative Research, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.,National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Leilei Zhu
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Fan Zhang
- Department of Strategic and Integrative Research, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.,National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Jie Zhang
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Zijing Tang
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Xinlei Wei
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Jiangang Yang
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Qianqian Yuan
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,CAS Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Wangyin Wang
- State Key Laboratory of Catalysis, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Xue Yang
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,CAS Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Huanyu Chu
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,CAS Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Qian Wang
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,CAS Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Chun You
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Hongwu Ma
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,CAS Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Yuanxia Sun
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Yin Li
- Department of Strategic and Integrative Research, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.,National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Can Li
- State Key Laboratory of Catalysis, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Huifeng Jiang
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,CAS Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Qinhong Wang
- Department of Strategic and Integrative Research, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.,National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,CAS Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Yanhe Ma
- Department of Strategic and Integrative Research, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.,National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.,National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
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17
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Gaenssle ALO, Bax HHM, van der Maarel MJEC, Jurak E. GH13 Glycogen branching enzymes can adapt the substrate chain length towards their preferences via α-1,4-transglycosylation. Enzyme Microb Technol 2021; 150:109882. [PMID: 34489035 DOI: 10.1016/j.enzmictec.2021.109882] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/30/2021] [Accepted: 07/26/2021] [Indexed: 11/16/2022]
Abstract
Glycogen branching enzymes (GBEs; 1,4-α-glucan branching enzyme; E.C. 2.4.1.18) have so far been described to be capable of both α-1,6-transglycosylation (branching) and α-1,4-hydrolytic activity. The aim of the present study was to elucidate the mode of action of three distantly related GBEs from the glycoside hydrolase family 13 by in depth analysis of the activity on a well-defined substrate. For this purpose, the GBEs from R. marinus (RmGBE), P. mobilis (PmGBE1), and B. fibrisolvens (BfGBE) were incubated with a highly pure fraction of a linear substrate of 18 anhydroglucose units. A well-known and characterized branching enzyme from E. coli (EcGBE) was also taken along. Analysis of the chain length distribution over time revealed that, next to hydrolytic and branching activity, all three GBEs were capable of generating chains longer than the substrate, clearly showing α-1,4-transglycosylation activity. Furthermore, the GBEs used those elongated chains for further branching. The sequential activity of elongation and branching enabled the GBEs to modify the substrate to a far larger extent than would have been possible with branching activity alone. Overall, the three GBEs acted ambiguous on the defined substrate. RmGBE appeared to have a strong preference towards transferring chains of nine anhydroglucose units, even during elongation, with a comparably low activity. BfGBE generated an array of elongated chains before using the chains for introducing branches while PmGBE1 exhibited a behaviour intermediate of the other two enzymes. On the basis of the mode of action revealed in this research, an updated model of the mechanism of GBEs was proposed now including the α-1,4-transglycosylation activity.
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Affiliation(s)
- Aline Lucie Odette Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, Groningen, 9747 AG, the Netherlands
| | - Hilda Hubertha Maria Bax
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, Groningen, 9747 AG, the Netherlands
| | | | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, Groningen, 9747 AG, the Netherlands.
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18
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Li D, Fu X, Mu S, Fei T, Zhao Y, Fu J, Lee BH, Ma Y, Zhao J, Hou J, Li X, Li Z. Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties. Int J Biol Macromol 2021; 183:1248-1256. [PMID: 33965495 DOI: 10.1016/j.ijbiomac.2021.05.032] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 04/09/2021] [Accepted: 05/04/2021] [Indexed: 01/22/2023]
Abstract
Potato starch with high viscosity and digestibility cannot be added into some foods. To address this issue, a novel starch-acting enzyme 4,6-α-glucosyltransferase from Streptococcus thermophilus (StGtfB) was used. StGtfB decreased the iodine affinity and the molecular weight, but increased the degree of branching of starch at a mode quite different from glycogen 1,4-α-glucan branching enzyme (GBE). StGtfB at 5 U/g substrate mainly introduced DP 1-7 into amylose (AMY) or DP 1-12 branches into amylopectin (AMP), and increased the ratio of short- to long-branches from 0.32 to 2.22 or from 0.41 to 2.50. The DP 3 branch chain was the most abundant in both StGtfB-modified AMY and StGtfB-modified AMP. The DP < 6 branch chain contents in StGtfB-modified AMY were 42.68%, much higher than those of GBE-modified AMY. StGtfB significantly decreased viscoelasticity but still kept pseudoplasticity of starch. The modifications also slowed down the glucose generation rate of products at the mammalian mucosal α-glucosidase level. The slowly digestible fraction in potato starch increased from 34.29% to 53.22% using StGtfB of 5 U/g starch. This low viscoelastic and slowly digestible potato starch had great potential with respect to low and stable postprandial blood glucose.
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Affiliation(s)
- Dan Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xuexia Fu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Siyu Mu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Teng Fei
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Yakun Zhao
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Jingchao Fu
- Department of Food Microbiology, Jilin Institute for Food Control, Changchun 130103, People's Republic of China
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Yanli Ma
- Department of Landscape Architecture, Changchun University, Changchun 130012, People's Republic of China
| | - Jian Zhao
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Jumin Hou
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xiaolei Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
| | - Zhiyao Li
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
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19
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Ye X, Liu W, Ma S, Chen X, Qiao Y, Zhao Y, Fan Q, Li X, Dong C, Fang X, Huan M, Han J, Huang Y, Cui Z, Li Z. Expression and characterization of 1,4-α-glucan branching enzyme from Microvirga sp. MC18 and its application in the preparation of slowly digestible starch. Protein Expr Purif 2021; 185:105898. [PMID: 33962003 DOI: 10.1016/j.pep.2021.105898] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/25/2021] [Accepted: 04/30/2021] [Indexed: 10/21/2022]
Abstract
Nutraceuticals containing modified starch with increased content of slowly-digestible starch (SDS) may reduce the prevalence of obesity, diabetes and cardiovascular diseases due to its slow digestion rate. Enzymatic methods for the preparation of modified starch have attracted increasing attention because of their low environmental impact, safety and specificity. In this study, the efficient glucan branching enzyme McGBE from Microvirga sp. MC18 was identified, and its relevant properties as well as its potential for industrial starch modification were evaluated. The purified McGBE exhibited the highest specificity for potato starch, with a maximal specific activity of 791.21 U/mg. A time-dependent increase in the content of α-1,6 linkages from 3.0 to 6.0% was observed in McGBE-modified potato starch. The proportion of shorter chains (degree of polymerization, DP < 13) increased from 29.2 to 63.29% after McGBE treatment, accompanied by a reduction of the medium length chains (DP 13-24) from 52.30 to 35.99% and longer chains (DP > 25) from 18.51 to 0.72%. The reduction of the storage modulus (G') and retrogradation enthalpy (ΔHr) of potato starch with increasing treatment time demonstrated that McGBE could inhibit the short- and long-term retrogradation of starch. Under the optimal conditions, the SDS content of McGBE-modified potato starch increased by 65.8% compared to native potato starch. These results suggest that McGBE has great application potential for the preparation of modified starch with higher SDS content that is resistant to retrogradation.
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Affiliation(s)
- Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Wei Liu
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Shiyun Ma
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xiaopei Chen
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yan Qiao
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yuqiang Zhao
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Qiwen Fan
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xu Li
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Chaonan Dong
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xiaodong Fang
- Guangzhou Hanyun Pharmaceutical Technology Co. Ltd., Guangzhou, 510000, China
| | - Minghui Huan
- Microbial Research Institute of Liaoning Province, Chaoyang, 122000, China
| | - Jian Han
- College of Agriculture, Xinjiang Agricultural University, XinJiang, 830052, China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China.
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, 210095, China.
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20
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Liu QH, Tang JW, Wen PB, Wang MM, Zhang X, Wang L. From Prokaryotes to Eukaryotes: Insights Into the Molecular Structure of Glycogen Particles. Front Mol Biosci 2021; 8:673315. [PMID: 33996916 PMCID: PMC8116748 DOI: 10.3389/fmolb.2021.673315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Accepted: 04/07/2021] [Indexed: 12/25/2022] Open
Abstract
Glycogen is a highly-branched polysaccharide that is widely distributed across the three life domains. It has versatile functions in physiological activities such as energy reserve, osmotic regulation, blood glucose homeostasis, and pH maintenance. Recent research also confirms that glycogen plays important roles in longevity and cognition. Intrinsically, glycogen function is determined by its structure that has been intensively studied for many years. The recent association of glycogen α-particle fragility with diabetic conditions further strengthens the importance of glycogen structure in its function. By using improved glycogen extraction procedures and a series of advanced analytical techniques, the fine molecular structure of glycogen particles in human beings and several model organisms such as Escherichia coli, Caenorhabditis elegans, Mus musculus, and Rat rattus have been characterized. However, there are still many unknowns about the assembly mechanisms of glycogen particles, the dynamic changes of glycogen structures, and the composition of glycogen associated proteins (glycogen proteome). In this review, we explored the recent progresses in glycogen studies with a focus on the structure of glycogen particles, which may not only provide insights into glycogen functions, but also facilitate the discovery of novel drug targets for the treatment of diabetes mellitus.
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Affiliation(s)
- Qing-Hua Liu
- State Key Laboratory of Quality Research in Chinese Medicines, Macau University of Science and Technology, Macau, China.,Faculty of Chinese Medicine, Macau University of Science and Technology, Macau, China
| | - Jia-Wei Tang
- Department of Bioinformatics, School of Medical Informatics and Engineering, Xuzhou Medical University, Xuzhou, China
| | - Peng-Bo Wen
- Department of Bioinformatics, School of Medical Informatics and Engineering, Xuzhou Medical University, Xuzhou, China
| | - Meng-Meng Wang
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, School of Pharmacy, Xuzhou Medical University, Xuzhou, China
| | - Xiao Zhang
- Department of Bioinformatics, School of Medical Informatics and Engineering, Xuzhou Medical University, Xuzhou, China
| | - Liang Wang
- Department of Bioinformatics, School of Medical Informatics and Engineering, Xuzhou Medical University, Xuzhou, China.,Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, School of Pharmacy, Xuzhou Medical University, Xuzhou, China
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21
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Li L, Su L, Hu F, Chen S, Wu J. Recombinant expression and characterization of the glycogen branching enzyme from Vibrio vulnificus and its application in starch modification. Int J Biol Macromol 2020; 155:987-994. [PMID: 31712143 DOI: 10.1016/j.ijbiomac.2019.11.062] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 10/31/2019] [Accepted: 11/07/2019] [Indexed: 01/14/2023]
Abstract
Resistant starch (RS) is helpful in controlling and preventing metabolic syndrome relevant diseases. However, the RS content of natural starch and modified starch produced by enzymatic method is generally low. To solve this problem, we selected the glycogen branching enzyme from Vibrio vulnificus (VvGBE) and investigated its application. Firstly, it was expressed in E. coli with the enzyme activity was 53.33 U/mL, and its optimum temperature and pH was 35 °C and 7.5, respectively. The half-life of VvGBE at 35 °C was 10 h, and the enzyme was most stable at pH 9.5. When we used the recombinant enzyme to treat corn starch, the content of RS increased by 19.41%, which was higher than that achieved with other enzymes. More specially, the conversion of slowly digestible starch to RS, which was only demonstrated in chemical modification, was accomplished. The fine structure of the modified starch was further investigated. Results showed that the number of short chains (DP < 13) increased to 90.58%, and the α-1,6 linkages ratio increased from 7.19% to 15.64%. The increase of short chains and α-1,6 linkages may contribute to high RS content. This study can provide a reference for the development of modified starch with lower digestibility.
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Affiliation(s)
- Lingling Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology, Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Lingqia Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology, Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Fan Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology, Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Sheng Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology, Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology, Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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22
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Jung D, Tran PL, Yim CS, Park EJ, Yeom SJ, Jung HG, Nguyen TTH, Kim D, Park JT. Structural and functional characteristics of clustered amylopectin produced by glycogen branching enzymes having different branching properties. Food Chem 2020; 311:125972. [DOI: 10.1016/j.foodchem.2019.125972] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 10/18/2019] [Accepted: 11/27/2019] [Indexed: 12/24/2022]
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23
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Ban X, Dhoble AS, Li C, Gu Z, Hong Y, Cheng L, Holler TP, Kaustubh B, Li Z. Bacterial 1,4-α-glucan branching enzymes: characteristics, preparation and commercial applications. Crit Rev Biotechnol 2020; 40:380-396. [DOI: 10.1080/07388551.2020.1713720] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Abhishek S. Dhoble
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, USA
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Tod P. Holler
- Department of Medicinal Chemistry, University of Michigan, Ann Arbor, MI, USA
| | - Bhalerao Kaustubh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, USA
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
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24
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Wang L, Wang M, Wise MJ, Liu Q, Yang T, Zhu Z, Li C, Tan X, Tang D, Wang W. Recent progress in the structure of glycogen serving as a durable energy reserve in bacteria. World J Microbiol Biotechnol 2020; 36:14. [PMID: 31897771 DOI: 10.1007/s11274-019-2795-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Accepted: 12/23/2019] [Indexed: 12/18/2022]
Abstract
Glycogen is conventionally considered as a transient energy reserve that can be rapidly synthesized for glucose accumulation and mobilized for ATP production. However, this conception is not completely applicable to prokaryotes due to glycogen structural heterogeneity. A number of studies noticed that glycogen with small average chain length gc in bacteria has the potential to degrade slowly, which might prolong bacterial environment survival. This phenomenon was previously examined and later formulated as the durable energy storage mechanism hypothesis. Although recent research has been warming to the hypothesis, experimental validation is still missing at current stage. In this review, we summarized recent progress of the hypothesis, provided a supporting mathematical model, and explored the technical pitfalls that shall be avoided in glycogen study.
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Affiliation(s)
- Liang Wang
- Department of Bioinformatics, School of Medical Informatics and Engineering, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China.
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China.
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
| | - Mengmeng Wang
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
- Department of Pharmaceutical Analysis, School of Pharmacy, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
| | - Michael J Wise
- The Marshall Centre for Infectious Diseases Research and Training, University of Western Australia, Perth, WA, 6009, Australia
- Computer Science and Software Engineering, Faculty of Engineering and Mathematical Sciences, University of Western Australia, Perth, WA, 6009, Australia
| | - Qinghua Liu
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
- Department of Pharmaceutical Analysis, School of Pharmacy, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
| | - Ting Yang
- Department of Bioinformatics, School of Medical Informatics and Engineering, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
| | - Zuobin Zhu
- Department of Genetics, School of Life Science, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
| | - Chengcheng Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Xinle Tan
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, 4072, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Daoquan Tang
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
- Department of Pharmaceutical Analysis, School of Pharmacy, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
| | - Wei Wang
- Department of Bioinformatics, School of Medical Informatics and Engineering, Xuzhou Medical University, Xuzhou, 221000, Jiangsu, China
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, 6027, Australia
- The First Affiliated Hospital, Medical College of Shantou University, Shantou, 515041, Guangdong, China
- School of Public Health, Taishan Medical University, Tai'an, 271000, Shandong, China
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25
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Structural basis of glycogen metabolism in bacteria. Biochem J 2019; 476:2059-2092. [PMID: 31366571 DOI: 10.1042/bcj20170558] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/11/2019] [Accepted: 07/15/2019] [Indexed: 01/25/2023]
Abstract
The evolution of metabolic pathways is a major force behind natural selection. In the spotlight of such process lies the structural evolution of the enzymatic machinery responsible for the central energy metabolism. Specifically, glycogen metabolism has emerged to allow organisms to save available environmental surplus of carbon and energy, using dedicated glucose polymers as a storage compartment that can be mobilized at future demand. The origins of such adaptive advantage rely on the acquisition of an enzymatic system for the biosynthesis and degradation of glycogen, along with mechanisms to balance the assembly and disassembly rate of this polysaccharide, in order to store and recover glucose according to cell energy needs. The first step in the classical bacterial glycogen biosynthetic pathway is carried out by the adenosine 5'-diphosphate (ADP)-glucose pyrophosphorylase. This allosteric enzyme synthesizes ADP-glucose and acts as a point of regulation. The second step is carried out by the glycogen synthase, an enzyme that generates linear α-(1→4)-linked glucose chains, whereas the third step catalyzed by the branching enzyme produces α-(1→6)-linked glucan branches in the polymer. Two enzymes facilitate glycogen degradation: glycogen phosphorylase, which functions as an α-(1→4)-depolymerizing enzyme, and the debranching enzyme that catalyzes the removal of α-(1→6)-linked ramifications. In this work, we rationalize the structural basis of glycogen metabolism in bacteria to the light of the current knowledge. We describe and discuss the remarkable progress made in the understanding of the molecular mechanisms of substrate recognition and product release, allosteric regulation and catalysis of all those enzymes.
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26
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Synthesis of highly branched α-glucans with different structures using GH13 and GH57 glycogen branching enzymes. Carbohydr Polym 2019; 216:231-237. [DOI: 10.1016/j.carbpol.2019.04.038] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 04/03/2019] [Accepted: 04/08/2019] [Indexed: 11/18/2022]
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27
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Wang L, Liu Q, Hu J, Asenso J, Wise MJ, Wu X, Ma C, Chen X, Yang J, Tang D. Structure and Evolution of Glycogen Branching Enzyme N-Termini From Bacteria. Front Microbiol 2019; 9:3354. [PMID: 30692986 PMCID: PMC6339891 DOI: 10.3389/fmicb.2018.03354] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Accepted: 12/31/2018] [Indexed: 01/02/2023] Open
Abstract
In bacteria, glycogen plays important roles in carbon and energy storage. Its structure has recently been linked with bacterial environmental durability. Among the essential genes for bacterial glycogen metabolism, the glgB-encoded branching enzyme GBE plays an essential role in forming α-1,6-glycosidic branching points, and determines the unique branching patterns in glycogen. Previously, evolutionary analysis of a small sets of GBEs based on their N-terminal domain organization revealed that two types of GBEs might exist: (1) Type 1 GBE with both N1 and N2 (also known as CBM48) domains and (2) Type 2 GBE with only the N2 domain. In this study, we initially analyzed N-terminal domains of 169 manually reviewed bacterial GBEs based on hidden Markov models. A previously unreported group of GBEs (Type 3) with around 100 amino acids ahead of the N1 domains was identified. Phylogenetic analysis found clustered patterns of GBE types in certain bacterial phyla, with the shorter, Type 2 GBEs predominantly found in Gram-positive species, while the longer Type 1 GBEs are found in Gram-negative species. Several in vitro studies have linked N1 domain with transfer of short oligosaccharide chains during glycogen formation, which could lead to small and compact glycogen structures. Compact glycogen degrades more slowly and, as a result, may serve as a durable energy reserve, contributing to the enhanced environmental persistence for bacteria. We were therefore interested in classifying GBEs based on their N-terminal domain via large-scale sequence analysis. In addition, we set to understand the evolutionary patterns of different GBEs through phylogenetic analysis at species and sequence levels. Three-dimensional modeling of GBE N-termini was also performed for structural comparisons. A further study of 9,387 GBE sequences identified 147 GBEs that might belong to a possibly novel group of Type 3 GBE, most of which fall into the phylum of Actinobacteria. We also attempted to correlate glycogen average chain length (ACL) with GBE types. However, no significant conclusions were drawn due to limited data availability. In sum, our study systematically investigated bacterial GBEs in terms of domain organizations from evolutionary point of view, which provides guidance for further experimental study of GBE N-terminal functions in glycogen structure and bacterial physiology.
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Affiliation(s)
- Liang Wang
- Department of Bioinformatics, School of Medical Informatics, Xuzhou Medical University, Xuzhou, China.,Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, School of Pharmacy, Xuzhou Medical University, Xuzhou, China
| | - Qinghua Liu
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, School of Pharmacy, Xuzhou Medical University, Xuzhou, China
| | - Junfeng Hu
- Department of Bioinformatics, School of Medical Informatics, Xuzhou Medical University, Xuzhou, China
| | - James Asenso
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, School of Pharmacy, Xuzhou Medical University, Xuzhou, China
| | - Michael J Wise
- Computer Science and Software Engineering, University of Western Australia, Perth, WA, Australia.,The Marshall Centre for Infectious Diseases Research and Training, University of Western Australia, Perth, WA, Australia
| | - Xiang Wu
- Department of Bioinformatics, School of Medical Informatics, Xuzhou Medical University, Xuzhou, China
| | - Chao Ma
- Department of Bioinformatics, School of Medical Informatics, Xuzhou Medical University, Xuzhou, China
| | - Xiuqing Chen
- Department of Bioinformatics, School of Medical Informatics, Xuzhou Medical University, Xuzhou, China
| | - Jianye Yang
- Department of Bioinformatics, School of Medical Informatics, Xuzhou Medical University, Xuzhou, China
| | - Daoquan Tang
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, School of Pharmacy, Xuzhou Medical University, Xuzhou, China.,Center for Experimental Animals, Xuzhou Medical University, Xuzhou, China
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28
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Gangoiti J, Corwin SF, Lamothe LM, Vafiadi C, Hamaker BR, Dijkhuizen L. Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract. Crit Rev Food Sci Nutr 2018; 60:123-146. [PMID: 30525940 DOI: 10.1080/10408398.2018.1516621] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid and abrupt glucose delivery to the body which causes a high glycemic response. However, dietary carbohydrates which are digested and release glucose in a slow manner are recognized as providing health benefits. Slow digestion of glycemic carbohydrates can be caused by several factors, including food matrix effect which impedes α-amylase access to substrate, or partial inhibition by plant secondary metabolites such as phenolic compounds. Differences in digestion rate of these carbohydrates may also be due to their specific structures (e.g. variations in degree of branching and/or glycosidic linkages present). In recent years, much has been learned about the synthesis and digestion kinetics of novel α-glucans (i.e. small oligosaccharides or larger polysaccharides based on glucose units linked in different positions by α-bonds). It is the synthesis and digestion of such structures that is the subject of this review.
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Affiliation(s)
- Joana Gangoiti
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Sarah F Corwin
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Lisa M Lamothe
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne, Switzerland
| | | | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Lubbert Dijkhuizen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
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29
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Biochemical characterization of halophilic, alkalithermophilic amylopullulanase PulD7 and truncated amylopullulanases PulD7ΔN and PulD7ΔC. Int J Biol Macromol 2018; 111:632-638. [DOI: 10.1016/j.ijbiomac.2018.01.069] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 01/08/2018] [Accepted: 01/11/2018] [Indexed: 01/13/2023]
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30
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Biochemical characterization of Arabidopsis thaliana starch branching enzyme 2.2 reveals an enzymatic positive cooperativity. Biochimie 2017; 140:146-158. [DOI: 10.1016/j.biochi.2017.07.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Accepted: 07/25/2017] [Indexed: 12/29/2022]
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31
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Hayashi M, Suzuki R, Colleoni C, Ball SG, Fujita N, Suzuki E. Bound Substrate in the Structure of Cyanobacterial Branching Enzyme Supports a New Mechanistic Model. J Biol Chem 2017; 292:5465-5475. [PMID: 28193843 DOI: 10.1074/jbc.m116.755629] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 01/25/2017] [Indexed: 01/01/2023] Open
Abstract
Branching enzyme (BE) catalyzes the formation of α-1,6-glucosidic linkages in amylopectin and glycogen. The reaction products are variable, depending on the organism sources, and the mechanistic basis for these different outcomes is unclear. Although most cyanobacteria have only one BE isoform belonging to glycoside hydrolase family 13, Cyanothece sp. ATCC 51142 has three isoforms (BE1, BE2, and BE3) with distinct enzymatic properties, suggesting that investigations of these enzymes might provide unique insights into this system. Here, we report the crystal structure of ligand-free wild-type BE1 (residues 5-759 of 1-773) at 1.85 Å resolution. The enzyme consists of four domains, including domain N, carbohydrate-binding module family 48 (CBM48), domain A containing the catalytic site, and domain C. The central domain A displays a (β/α)8-barrel fold, whereas the other domains adopt β-sandwich folds. Domain N was found in a new location at the back of the protein, forming hydrogen bonds and hydrophobic interactions with CBM48 and domain A. Site-directed mutational analysis identified a mutant (W610N) that bound maltoheptaose with sufficient affinity to enable structure determination at 2.30 Å resolution. In this structure, maltoheptaose was bound in the active site cleft, allowing us to assign subsites -7 to -1. Moreover, seven oligosaccharide-binding sites were identified on the protein surface, and we postulated that two of these in domain A served as the entrance and exit of the donor/acceptor glucan chains, respectively. Based on these structures, we propose a substrate binding model explaining the mechanism of glycosylation/deglycosylation reactions catalyzed by BE.
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Affiliation(s)
- Mari Hayashi
- From the Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjyo-Nakano, Akita 010-0195, Japan and
| | - Ryuichiro Suzuki
- From the Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjyo-Nakano, Akita 010-0195, Japan and
| | - Christophe Colleoni
- the Unité de Glycobiologie Structurale et Fonctionnelle, Unité Mixte de Recherche 8576, CNRS-Université des Sciences et Technologies de Lille, 59655 Villeneuve d'Ascq Cedex, France
| | - Steven G Ball
- the Unité de Glycobiologie Structurale et Fonctionnelle, Unité Mixte de Recherche 8576, CNRS-Université des Sciences et Technologies de Lille, 59655 Villeneuve d'Ascq Cedex, France
| | - Naoko Fujita
- From the Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjyo-Nakano, Akita 010-0195, Japan and
| | - Eiji Suzuki
- From the Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjyo-Nakano, Akita 010-0195, Japan and
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32
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Suzuki E, Suzuki R. Distribution of glucan-branching enzymes among prokaryotes. Cell Mol Life Sci 2016; 73:2643-60. [PMID: 27141939 PMCID: PMC11108348 DOI: 10.1007/s00018-016-2243-9] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Accepted: 04/22/2016] [Indexed: 12/12/2022]
Abstract
Glucan-branching enzyme plays an essential role in the formation of branched polysaccharides, glycogen, and amylopectin. Only one type of branching enzyme, belonging to glycoside hydrolase family 13 (GH13), is found in eukaryotes, while two types of branching enzymes (GH13 and GH57) occur in prokaryotes (Bacteria and Archaea). Both of these types are the members of protein families containing the diverse specificities of amylolytic glycoside hydrolases. Although similarities are found in the catalytic mechanism between the two types of branching enzyme, they are highly distinct from each other in terms of amino acid sequence and tertiary structure. Branching enzymes are found in 29 out of 30 bacterial phyla and 1 out of 5 archaeal phyla, often along with glycogen synthase, suggesting the existence of α-glucan production and storage in a wide range of prokaryotes. Enormous variability is observed as to which type and how many copies of branching enzyme are present depending on the phylum and, in some cases, even among species of the same genus. Such a variation may have occurred through lateral transfer, duplication, and/or differential loss of genes coding for branching enzyme during the evolution of prokaryotes.
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Affiliation(s)
- Eiji Suzuki
- Department of Biological Production, Akita Prefectural University, 241-438, Kaidobata-Nishi, Shimoshinjyo-Nakano, Akita, 010-0195, Japan.
| | - Ryuichiro Suzuki
- Department of Biological Production, Akita Prefectural University, 241-438, Kaidobata-Nishi, Shimoshinjyo-Nakano, Akita, 010-0195, Japan
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33
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Rashid AM, Batey SFD, Syson K, Koliwer-Brandl H, Miah F, Barclay JE, Findlay KC, Nartowski KP, Khimyak YZ, Kalscheuer R, Bornemann S. Assembly of α-Glucan by GlgE and GlgB in Mycobacteria and Streptomycetes. Biochemistry 2016; 55:3270-84. [PMID: 27221142 DOI: 10.1021/acs.biochem.6b00209] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Actinomycetes, such as mycobacteria and streptomycetes, synthesize α-glucan with α-1,4 linkages and α-1,6 branching to help evade immune responses and to store carbon. α-Glucan is thought to resemble glycogen except for having shorter constituent linear chains. However, the fine structure of α-glucan and how it can be defined by the maltosyl transferase GlgE and branching enzyme GlgB were not known. Using a combination of enzymolysis and mass spectrometry, we compared the properties of α-glucan isolated from actinomycetes with polymer synthesized in vitro by GlgE and GlgB. We now propose the following assembly mechanism. Polymer synthesis starts with GlgE and its donor substrate, α-maltose 1-phosphate, yielding a linear oligomer with a degree of polymerization (∼16) sufficient for GlgB to introduce a branch. Branching involves strictly intrachain transfer to generate a C chain (the only constituent chain to retain its reducing end), which now bears an A chain (a nonreducing end terminal branch that does not itself bear a branch). GlgE preferentially extends A chains allowing GlgB to act iteratively to generate new A chains emanating from B chains (nonterminal branches that themselves bear a branch). Although extension and branching occur primarily with A chains, the other chain types are sometimes extended and branched such that some B chains (and possibly C chains) bear more than one branch. This occurs less frequently in α-glucans than in classical glycogens. The very similar properties of cytosolic and capsular α-glucans from Mycobacterium tuberculosis imply GlgE and GlgB are sufficient to synthesize them both.
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Affiliation(s)
- Abdul M Rashid
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Sibyl F D Batey
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Karl Syson
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Hendrik Koliwer-Brandl
- Institute for Medical Microbiology and Hospital Hygiene, and Institute for Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University Düsseldorf , Universitätsstrasse 1, 40225 Düsseldorf, Germany
| | - Farzana Miah
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - J Elaine Barclay
- Cell and Developmental Biology Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Kim C Findlay
- Cell and Developmental Biology Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Karol P Nartowski
- School of Pharmacy, University of East Anglia , Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia , Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Rainer Kalscheuer
- Institute for Medical Microbiology and Hospital Hygiene, and Institute for Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University Düsseldorf , Universitätsstrasse 1, 40225 Düsseldorf, Germany
| | - Stephen Bornemann
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
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34
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Kwak JY, Kim MG, Kim YW, Ban HS, Won MS, Park JT, Park KH. Properties of a glycogen like polysaccharide produced by a mutant of Escherichia coli lacking glycogen synthase and maltodextrin phosphorylase. Carbohydr Polym 2016; 136:649-55. [DOI: 10.1016/j.carbpol.2015.09.091] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Revised: 09/24/2015] [Accepted: 09/25/2015] [Indexed: 11/16/2022]
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