Until recently, glycosidases, naturally hydrolyzing carbohydrate-active enzymes, have found few synthetic applications in industry, being primarily used for cleaving unwanted carbohydrates. With the establishment of glycosynthase and transglycosidase technology by genetic engineering, the view of glycosidases as industrial biotechnology tools has started to change. Their easy production, affordability, robustness, and substrate versatility, added to the possibility of controlling undesired side hydrolysis by enzyme engineering, have made glycosidases competitive synthetic tools. Current promising applications of engineered glycosidases include the production of well-defined chitooligomers, precious galactooligosaccharides or specialty chemicals such as glycosylated flavonoids. Other synthetic pathways leading to human milk oligosaccharides or remodeled antibodies are on the horizon. This work provides an overview of the synthetic achievements to date for glycosidases, emphasizing the latest trends and outlining possible developments in the field.
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http://dx.doi.org/10.1016/j.biotechadv.2021.107733 | DOI Listing |
J Microbiol Biotechnol
January 2025
Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Republic of Korea.
There is growing interest in pentose-based prebiotic oligosaccharides as alternatives to traditional hexose-based prebiotics. Among these, arabino-oligosaccharides (AOS), derived from the enzymatic hydrolysis of arabinan polymers, have gained significant attention. AOS can selectively stimulate the growth of beneficial gut bacteria, including and species, and contribute to health-benefit functions such as blood sugar control, positioning AOS as a promising synbiotic candidate.
View Article and Find Full Text PDFFood Res Int
February 2025
Tianjin Key Laboratory of Food Science and Health, School of Medicine, NanKai University, Tianjin 300071, China. Electronic address:
Instant noodles are a worldwide food staple. However, the correlation between its production methods and nutritional characteristics remains unclear. This study aims to elucidate the effects of hydrothermal (steaming and boiling) and cooling techniques on instant noodles in-vitro digestibility.
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February 2025
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address:
Currently, little is known about how complex carbohydrates (maltodextrins) with varying degrees of polymerisation (DP) and molecular branching interact with α-amylase in human saliva and the associated amounts and structures of generated reducing sugars. Therefore, this study aimed to investigate salivary α-amylase and the subsequent reducing sugars generated with complex carbohydrate stimuli. A secondary aim was to investigate reducing sugar generation and complex carbohydrate taste sensitivity.
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February 2025
Shandong University of Science and Technology, Qingdao 266590, China. Electronic address:
The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.
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February 2025
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
The research aimed to assess the effect of polysaccharides (maltodextrin and β-cyclodextrin) on technological properties of low-lactose milk powder obtained by spray drying of β-galactosidase hydrolysed milk. Low-lactose milk powders i.e.
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