A soluble alpha-glucosidase was partially purified from Candida albicans cells by a three-step procedure consisting of size-exclusion, ion-exchange and adsorption chromatographies. After the last step, enzyme was enriched about 8.7-fold with a yield of 13% over the starting material and analysis of the purified preparation revealed two major polypeptides of 36 and 47 kDa. The latter was responsible for enzyme activity as visualized with a fluorescent substrate. Nigerose, an alpha-1,3-linked glucose disaccharide, was preferentially hydrolyzed by the purified enzyme over other glucosedisaccharides bearing distinct alpha-linkages. The purified alpha-glucosidase also converted the GlcMan9GlcNAc2 oligosaccharide into the Man9GlcNAc2 product in a time-dependent manner. These and other determined properties are consistent with a type GII alpha-glucosidase probably involved in N-glycan processing.
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http://dx.doi.org/10.1016/j.femsle.2004.05.033 | DOI Listing |
Biochem Biophys Res Commun
December 2024
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210023, China. Electronic address:
Wheat bran-soluble dietary fibre (WB-SDF) is known for its hypoglycaemic properties and its potential to control postprandial blood glucose levels in individuals with hyperglycaemia. However, the digestive process may alter its glucose-lowering potential. This study investigated the effects of in vitro simulated digestion on the hypoglycaemic efficacy of WB-SDF.
View Article and Find Full Text PDFBiosci Biotechnol Biochem
December 2024
Department of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata, Japan.
The oleaginous yeast Lipomyces starkeyi has a high capacity for starch assimilation, but the genes involved and specific mechanisms in starch degradation remain unclear. This study aimed to identify the critical carbohydrate-active enzyme (CAZyme) genes contributing to starch degradation in L. starkeyi.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand 388110, Gujarat, India. Electronic address:
The study assessed the peptide production by using potent Lactiplantibacillus plantarum KGL3A (MG722814) culture to ferment the sheep milk for evaluation of α-glucosidase inhibition, ACE inhibition, α-amylase inhibition, & inhibiting lipase activities. The maximal ACE inhibitory, α-amylase, α-glucosidase, & lipase inhibiting actions were 71.69 %, 71.
View Article and Find Full Text PDFFoods
November 2024
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Single enzymatic modifications are limited to starch. Complex modification with synergistic amylases will improve starch properties more significantly. In this study, maize starch was compound modified by β-amylase and α-glucosidase.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China. Electronic address:
Curcumin (Cur) has many potential applications in the food industry. However, it suffers from poor water solubility, low plasma and tissue uptake and susceptibility to oxidation. In this study, β-lactoglobulin (β-LG)-hyaluronic acid (HA) binary covalent complexes were prepared by ultrasound-assisted Maillard reaction and used as the carrier to deliver Cur.
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