Sake, the Japanese rice wine, contains a variety of oligosaccharides and glucosides produced by fungal enzymes during the brewing process. This study investigates the effect of knocking out the Aspergillus oryzae α-glucosidase (agdA) gene on the transglycosylation products in brewed sake. In addition to α-ethyl glucoside and α-glyceryl glucoside, the amount of two compounds that have molecular mass values similar to that of ethyl maltose decreased by agdA gene knockout. Both compounds were synthesized, in vitro, from maltose and ethanol with purified agdA. Nuclear magnetic resonance analysis identified the two compounds as ethyl α-maltoside and ethyl α-isomaltoside, respectively, which are novel compounds in sake as well as in the natural environment. Quantitative analysis of 111 commercially available types of sake showed that these novel compounds were widely present at concentrations of several hundred mg/L, suggesting that both of them are ones of the common glycosides in sake.
glucoside, transglycosylation, Aspergillus oryzae, α-glucosidase, brewing, sake
NCBI PubMed ID: 31888328Publication DOI: 10.1021/acs.jafc.9b06936Journal NLM ID: 0374755Publisher: American Chemical Society
Correspondence: m3tokuok@nodai.ac.jp
Institutions: Graduate School of Agriculture, Department of Fermentation Science and Technology, Tokyo University of Agriculture, Tokyo, Japan, Department of Chemistry for Life Sciences and Agriculture, Tokyo University of Agriculture, Tokyo, Japan, Department of Fermentation Science, Tokyo University of Agriculture, Tokyo, Japan
Methods: 13C NMR, 1H NMR, NMR-2D, PCR, DNA cloning, SDS-PAGE, DNA techniques, HPLC, Southern blotting, cell growth, enzymatic assay, LC, centrifugation, ultrafiltration, Lowry method, HPLC-QTOF-MS
Found