Thermoanaerobic bacteria are of considerable interest as producers of thermostable amylolytic enzymes. The soluble amylolytic enzyme system of Thermoanaerobacterium thermosaccharolyticum DSM 571 was fractionated into a pullulanase, a glucoamylase, and an alpha-glucosidase. The enzymes were purified to homogeneity and their physical and catalytic properties were studied. The pullulanase, which cleaved both alpha-1,4- and alpha-1,6-glucosidic bonds, was an amylopullulanase closely related to similar enzymes from other thermoanaerobic bacteria. Partial amino acid sequences of the glucoamylase were identical with the corresponding sequences deduced from the cga gene encoding the glucoamylase from Clostridium sp. strain G0005. The alpha-glucosidase was identified as an isomaltase belonging to a group of structurally related exo-alpha-1,4-glucosidases and oligo-1,6-glucosidases from bacilli. Comparison of enzyme activities indicated that the glucoamylase had the major amylolytic activity of T. thermosaccharolyticum, with amylopullulanase and alpha-glucosidase assisting in the cleavage of alpha-1,6-glucosidic bonds.
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http://dx.doi.org/10.1271/bbb.62.302 | DOI Listing |
Biotechnol Appl Biochem
December 2024
Department of Biochemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
Targeting alpha-glucosidase (maltase-glucoamylase [MGAM] and sucrase-isomaltase [SI]) under diabetes conditions is important to overcome hyperglycemia. Moreover, it is necessary to mitigate hyperglycemia-mediated oxidative stress to evade the progression of diabetes-associated secondary complications. Hence, in the present study, under-explored Nyctanthes arbor-tristis flowers (NAFs) were studied for inhibition of alpha-glucosidase activities.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan.
In mammals, intestinal α-glucosidase exists as a maltase-glucoamylase complex (MGAM) and a sucrase-isomaltase complex (SI). In this study, we transiently expressed human MGAM and SI in human embryonic kidney 293 (HEK293) cells. At pH 6.
View Article and Find Full Text PDFInt J Food Microbiol
December 2024
Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
The fermentation process of Chinese baijiu, a distinctive example of batch solid-state fermentation (BSSF), involves the recurrent use of the same raw material to optimize starch utilization. However, it is unclear which microorganisms are able to metabolize low concentration starch effectively. In this study, we successfully identified the key saccharifying microbiota that degraded low-concentration starch in the BSSF system by absolute quantification techniques.
View Article and Find Full Text PDFFood Chem
March 2025
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 PDFN Biotechnol
December 2024
Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, 39100 Bolzano, Italy; International Center on Food Fermentation, 39100 Bolzano, Italy. Electronic address:
Bread industry generates significant amounts of by-products which are discarded every day with relevant economic and environmental repercussions, despite they still contain high concentrations of potentially exploitable nutrients. Aiming to develop new sustainable solutions, this study explored the synergistic application of enzymatic treatment and sourdough fermentation to re-cycle industrial bread by-products for new sourdough bread making. Lactiplantibacillus plantarum SD69.
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