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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Synthesis and Characterization of a Potential Prebiotic Trisaccharide from Cheese Whey Permeate and Sucrose by Leuconostoc mesenteroides Dextransucrase
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Synthesis and Characterization of a Potential Prebiotic Trisaccharide from Cheese Whey Permeate and Sucrose by Leuconostoc mesenteroides Dextransucrase

机译：mesenteroides mexenteroides Dextransucrase从干酪乳清渗透液和蔗糖中合成和表征潜在的益生元三糖

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The production of new bioactive oligosaccharides is currently garnering much attention for their potential use as functional ingredients. This work addresses the enzymatic synthesis and NMR structural characterization of 2-a-D-glucopyranosyl-lactose derived from sucrose:Iactose and sucrose:cheese whey permeate mixtures by using a Leuconostoc mesenteroides B-512F dextransucrase. The effect of synthesis conditions, including concentration of substrates, molar ratio of donor/acceptor, enzyme concentration, reaction time, and temperature, on the formation of transfer products is evaluated. Results indicated that cheese whey permeate is a suitable material for the synthesis of 2-α-D-glucopyranosyl-lactose, giving rise to yields around 50% (in weight respect to the initial amount of lactose) under the optimum reaction conditions. According to its structure, this trisaccharide is an excellent candidate for a new prebiotic ingredient, due to the reported high resistance of α-(1→ 2) linkages to the digestive enzymes in humans and animals, as well as to its potential selective stimulation of beneficial bacteria in the large intestine mainly attributed to the two Hnked glucose units located at the reducing end that reflects the disaccharide kojibiose (2-α-D-glucopyranosyl-D-glucose). These findings could contribute to broadening the use of important agricultural raw materials, such as sucrose or cheese whey permeates, as renewable substrates for enzymatic synthesis of oligosaccharides of nutritional interest.
机译：目前，新型生物活性低聚糖的生产因其潜在的功能成分而备受关注。这项工作解决了酶解合成和蔗糖：乳糖和蔗糖：干酪乳清渗透液混合物的α-D-吡喃葡萄糖基-乳糖的2-α-D-吡喃葡萄糖基-乳糖的酶促合成和NMR结构表征。评估了合成条件的影响，包括底物的浓度，供体/受体的摩尔比，酶的浓度，反应时间和温度对转移产物形成的影响。结果表明，干酪乳清渗透液是用于合成2-α-D-吡喃葡萄糖基-乳糖的合适材料，在最佳反应条件下，收率约为50％（以乳糖的初始量计）。根据其结构，这种三糖是新型益生元成分的极佳候选者，这是由于据报道，α-（1→2）键对人和动物的消化酶具有很高的抵抗力，并且具有潜在的选择性刺激作用。大肠中的有益细菌主要归因于位于还原端的两个Hnked葡萄糖单元，该单元反映了二糖曲二糖（2-α-D-吡喃葡萄糖基-D-葡萄糖）。这些发现可能有助于拓宽重要农业原料的使用范围，例如蔗糖或干酪乳清渗透物，作为可再生的酶促合成营养性低聚糖的底物。

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