The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review
Consumption of oligosaccharides which can evade host digestive enzymes but can be selectively taken-up by populations of bacteria native to the host colon in situ, improves the gut health of host through various mechanisms. However, their consumption from natural sources is constrained by adequacy,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893923000464 |
| _version_ | 1827923254120022016 |
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| author | Sandeep Kumar Trisha Tissopi Sarma Mutturi |
| author_facet | Sandeep Kumar Trisha Tissopi Sarma Mutturi |
| author_sort | Sandeep Kumar |
| collection | DOAJ |
| description | Consumption of oligosaccharides which can evade host digestive enzymes but can be selectively taken-up by populations of bacteria native to the host colon in situ, improves the gut health of host through various mechanisms. However, their consumption from natural sources is constrained by adequacy, bioavailability and geography. Here in the present review, we detail the enzymatic production and applications of promising multifunctional dietary molecule “isomaltooligosaccharides (IMO)”. Although presently IMO are not considered as dietary fibers (vide FDA-2019-P-2239), these are proven as slowly digestible carbohydrates with multiple food applications and health benefits. Commercially IMO are synthesized using transglycosylating α-glucosidase (tAG) with pretreated starch as the substrate. Usually, the tAG obtained from Aspergillus spp. are widely used to produce IMO. The present review provides comprehensive information on tAG from different sources and their applications. Strategies to increase the transglycosylation to hydrolysis ratio by tAG is of both scientific and commercial interest. Some of the existing strategies to improve this ratio are detailed in this review. This review describes the use and application of IMO in food industry and its potential as functional oligosaccharides. Apart from production strategies, both food applications of IMO and their health benefits are discussed. |
| first_indexed | 2024-03-13T04:55:09Z |
| format | Article |
| id | doaj.art-f9daee30adb74c248b5ed9abf33c49bd |
| institution | Directory Open Access Journal |
| issn | 2666-8939 |
| language | English |
| last_indexed | 2024-03-13T04:55:09Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj.art-f9daee30adb74c248b5ed9abf33c49bd2023-06-18T05:03:51ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392023-06-015100325The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A reviewSandeep Kumar0Trisha Tissopi1Sarma Mutturi2Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India; AcSIR-Academy of Scientific & Innovative Research, Ghaziabad, UP, 201002, IndiaMicrobiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India; AcSIR-Academy of Scientific & Innovative Research, Ghaziabad, UP, 201002, IndiaMicrobiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India; AcSIR-Academy of Scientific & Innovative Research, Ghaziabad, UP, 201002, India; Corresponding author at: Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India.Consumption of oligosaccharides which can evade host digestive enzymes but can be selectively taken-up by populations of bacteria native to the host colon in situ, improves the gut health of host through various mechanisms. However, their consumption from natural sources is constrained by adequacy, bioavailability and geography. Here in the present review, we detail the enzymatic production and applications of promising multifunctional dietary molecule “isomaltooligosaccharides (IMO)”. Although presently IMO are not considered as dietary fibers (vide FDA-2019-P-2239), these are proven as slowly digestible carbohydrates with multiple food applications and health benefits. Commercially IMO are synthesized using transglycosylating α-glucosidase (tAG) with pretreated starch as the substrate. Usually, the tAG obtained from Aspergillus spp. are widely used to produce IMO. The present review provides comprehensive information on tAG from different sources and their applications. Strategies to increase the transglycosylation to hydrolysis ratio by tAG is of both scientific and commercial interest. Some of the existing strategies to improve this ratio are detailed in this review. This review describes the use and application of IMO in food industry and its potential as functional oligosaccharides. Apart from production strategies, both food applications of IMO and their health benefits are discussed.http://www.sciencedirect.com/science/article/pii/S2666893923000464α-glucosidaseTransglycosylationtAGSlowly digestible carbohydrateIsomaltooligosaccharides |
| spellingShingle | Sandeep Kumar Trisha Tissopi Sarma Mutturi The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review Carbohydrate Polymer Technologies and Applications α-glucosidase Transglycosylation tAG Slowly digestible carbohydrate Isomaltooligosaccharides |
| title | The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review |
| title_full | The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review |
| title_fullStr | The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review |
| title_full_unstemmed | The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review |
| title_short | The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review |
| title_sort | successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α glucosidases a review |
| topic | α-glucosidase Transglycosylation tAG Slowly digestible carbohydrate Isomaltooligosaccharides |
| url | http://www.sciencedirect.com/science/article/pii/S2666893923000464 |
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