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Structure type: oligomer
Trivial name: isomaltotriose
Contained glycoepitopes: IEDB_142488,IEDB_144998,IEDB_146664,IEDB_158538,IEDB_2346541,IEDB_983931,SB_192

• Article ID: 6522
  Ernst L, Offermann H, Werner A, Wefers D "Comprehensive structural characterization of water-soluble and water-insoluble homoexopolysaccharides from seven lactic acid bacteria" - Carbohydrate Polymers 323 (2024) ID 121417
  

  Several lactic acid bacteria are able to produce water-soluble and water-insoluble homoexopolysaccharides (HoEPS) from sucrose. In this study, structures of all HoEPS which were fermentatively produced by Leuconostoc mesenteroides subsp. dextranicum NRRL B-1121 and B-1144, Leuconostoc mesenteroides subsp. mesenteroides NRRL B-1149, B-1438 and B-1118, Leuconostoc suionicum DSM 20241, and Liquorilactobacillus satsumensis DSM 16230 were systematically analyzed. Monosaccharide analysis, methylation analysis, NMR spectroscopy, size-exclusion chromatography, and different enzymatic fingerprinting methods were used to obtain detailed structural information. All strains produced water-soluble dextrans and/or levans as well as water-insoluble glucans. Levans showed different degrees of branching and high molecular weights, whereas dextrans had comparable structures and broader size distributions. Fine structures of water-soluble HoEPS were analyzed after endo-dextranase and endo-levanase hydrolysis. Water-insoluble glucans were composed of different portions of 1,3-linkages (5 to 40 %). Hydrolysis with endo-dextranase and endo-mutanase yielded further information on block sizes and varying fine structures. Overall, clear differences between HoEPS yields and structures were observed

  enzymatic hydrolysis, Dextran, levan, mutan, HPAEC-PAD/MS, HPSEC-RI

  NCBI PubMed ID: 37940249
  Publication DOI: 10.1016/j.carbpol.2023.121417
  Journal NLM ID: 8307156
  Publisher: Elsevier
  Correspondence: daniel.wefers@chemie.uni-halle.de
  Institutions: Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
  Methods: 1H NMR, acid hydrolysis, enzymatic digestion, HPAEC-PAD, extraction, acetylation, methylation analysis, reduction, precipitation, evaporation, centrifugation, HPSEC-RI
  
   
  
  Leuconostoc mesenteroides ssp. dextranicum NRRL B-1121, Leuconostoc mesenteroides ssp. dextranicum NRRL B-1144, Leuconostoc mesenteroides ssp. mesenteroides NRRL B-1149, Leuconostoc mesenteroides ssp. mesenteroides NRRL B-1438, Leuconostoc mesenteroides ssp. mesenteroides NRRL B-1118, Leuconostoc suionicum DSM 20241, Liquorilactobacillus satsumensis DSM 16230
  CSDB ID 15667 (all data & tools)
• Article ID: 8854
  Oguro Y, Nakamura A, Kurahashi A "Effect of temperature on saccharification and oligosaccharide production efficiency in koji amazake" - Journal of Bioscience and Bioengineering 127(5) (2019) 570-574
  

  Koji amazake, prepared from rice koji, is a traditional Japanese sweet beverage. The main source of sweetness is glucose derived from rice starch following digestion by enzymes of Aspergillus oryzae during saccharification. The temperature of this process was empirically determined as 45°C–60°C, but no studies have systematically investigated the effect of temperature on saccharification efficiency. We addressed this in the present study by evaluating saccharification efficiency at various temperatures. We found that glucose content was the highest at 50°C (100%) and was reduced at temperatures of 40°C (66.4%), 60°C (91.9%), and 70°C (76.6%). We previously reported that 12 types of oligosaccharides are present in koji amazake; the levels of eight of these, namely nigerose, kojibiose, trehalose, isomaltose, gentiobiose, raffinose, panose, and isomaltotriose, were the highest at 50°C–60°C, whereas sophorose production was maximal at 70°C. Based on these findings, we initially performed saccharification at 50°C and then switched the temperature to 70°C. The maximum amount of each saccharide including sophorose that was produced was close to the values obtained at these two temperatures. Thus, oligosaccharide composition of koji amazake is dependent on saccharification temperature. These findings provide useful information for improving the consumer appeal of koji amazake by enhancing oligosaccharide content.

  oligosaccharide, sophorose, koji, amazake, saccharification

  NCBI PubMed ID: 30414826
  Publication DOI: 10.1016/j.jbiosc.2018.10.007
  Journal NLM ID: 100888800
  Publisher: Osaka, Japan, Amsterdam, The Netherlands: Society for Bioscience and Bioengineering
  Correspondence: Oguro Y ; Nakamura A ; Kurahashi A
  Institutions: Hakkaisan Brewery Co., Ltd., Minamiuonuma, Japan
  Methods: HPLC, cell growth, enzymatic assay, spectrophotometry, centrifugation
  
   
  
  Aspergillus oryzae
  CSDB ID 49555 (all data & tools)