Transglycosylation Forms Novel Glycoside Ethyl alpha-Maltoside and Ethyl alpha-lsomaltoside in Sake during the Brewing Process by alpha-Glucosidase A of Aspergillus oryzae

Kojima Yusuke; Honda Chihiro; Kobayashi Izumi; Katsuta Ryo; Matsumura Satomi; Wagatsuma Izumi; Takehisa Maya; Shindo Hitoshi; Hosaka Masaru; Nukada Tomoo; Tokuoka Masafumi

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Transglycosylation Forms Novel Glycoside Ethyl alpha-Maltoside and Ethyl alpha-lsomaltoside in Sake during the Brewing Process by alpha-Glucosidase A of Aspergillus oryzae

机译：转糖基化在通过Aspergillus oryzae的α-葡萄糖蛋白酶A的酿造过程中形成新型糖苷乙基α-麦芽糖苷和乙基α-甲酰胺苷。

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摘要

Sake, the Japanese rice wine, contains a variety of oligosaccharides and glucosides produced by fungal enzymes during the brewing process. This study investigates the effect of knocking out the Aspergillus oryzae alpha-glucosidase (agdA) gene on the transglycosylation products in brewed sake. In addition to alpha-ethyl glucoside and alpha-glyceryl glucoside, the amount of two compounds that have molecular mass values similar to that of ethyl maltose decreased by agdA gene knockout. Both compounds were synthesized, in vitro, from maltose and ethanol with purified agdA. Nuclear magnetic resonance analysis identified the two compounds as ethyl alpha-maltoside and ethyl alpha-isomaltoside, respectively, which are novel compounds in sake as well as in the natural environment. Quantitative analysis of 111 commercially available types of sake showed that these novel compounds were widely present at concentrations of several hundred mg/L, suggesting that both of them are ones of the common glycosides in sake.

机译：日本米酒的清酒含有各种低聚糖和通过真菌酶在酿造过程中产生的葡糖苷。本研究研究了爆炸涂抹曲霉属植物血糖血糖磷酶（AGDA）基因对酿造的血液糖基化产物的影响。除了α-乙酸葡糖苷和α-甘油糖苷的外，通过Agda Gene敲除，具有与麦芽糖的分子质量值类似的化合物的量。将两种化合物在体外合成，从纯化的agda从麦芽糖和乙醇合成。核磁共振分析分别鉴定了两种化合物作为乙基α-麦芽糖苷和乙基α-异麦芽糖苷，其是一种新的化合物以及自然环境。 111种商购类型的缘故的定量分析表明，这些新型化合物是广泛存在于数百mg / L的浓度，这表明它们两者是为了共同苷的。

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来源
《Journal of Agricultural and Food Chemistry》 |2020年第5期|共8页
作者
Kojima Yusuke; Honda Chihiro; Kobayashi Izumi; Katsuta Ryo; Matsumura Satomi; Wagatsuma Izumi; Takehisa Maya; Shindo Hitoshi; Hosaka Masaru; Nukada Tomoo; Tokuoka Masafumi;
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作者单位

Tokyo Univ Agr Dept Fermentat Sci &

Technol Grad Sch Agr Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci &

Technol Grad Sch Agr Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci &

Technol Grad Sch Agr Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci &

Technol Grad Sch Agr Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci &

Technol Grad Sch Agr Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci &

Technol Grad Sch Agr Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci &

Technol Grad Sch Agr Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Chem Life Sci &

Agr Tokyo 1568502 Japan;

Tokyo Univ Agr Dept Fermentat Sci &

Technol Grad Sch Agr Tokyo 1568502 Japan;

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原文格式 PDF
正文语种 eng
中图分类营养卫生、食品卫生;农业科学;
关键词
alpha-glucosidase; transglycosylation; glucoside; sake; brewing; Aspergillus oryzae;

机译：α-葡萄糖苷酶;胰糖基化;葡萄糖苷;缘故;酿造;曲霉属;

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1. Transglycosylation Forms Novel Glycoside Ethyl alpha-Maltoside and Ethyl alpha-lsomaltoside in Sake during the Brewing Process by alpha-Glucosidase A of Aspergillus oryzae [J] . Kojima Yusuke, Honda Chihiro, Kobayashi Izumi, Journal of Agricultural and Food Chemistry . 2020,第5期

机译：转糖基化在通过Aspergillus oryzae的α-葡萄糖蛋白酶A的酿造过程中形成新型糖苷乙基α-麦芽糖苷和乙基α-甲酰胺苷。
2. High gravity brewing utilizing alpha-glucosidase (Part 2) - utilization of sake yeast and wine yeast to high gravity brewing [J] . Akihiro MIZUNO, Hitoshi AMANO, Nobuhiko MUKAI, 日本酿造协会志 . 2003,第9期

机译：利用α-葡萄糖苷酶的高重力酿造（第2部分）-利用清酒酵母和葡萄酒酵母进行高重力酿造
3. High gravity brewing utilizing alpha-glucosidase (Part 2) - utilization of sake yeast and wine yeast to high gravity brewing [J] . Akihiro MIZUNO, Hitoshi AMANO, Nobuhiko MUKAI, 日本酿造协会志 . 2003,第9期

机译：高重力酿造利用α-葡萄糖苷酶（第2部分） - 利用粘液酵母和葡萄酒酵母在高重力酿造中
4. Interests in the Mixture Ethyl Formate/Allyl Isothiocyanatefor the Fumigation of Infested Wheat by the Rice Weevil:Sitophilus oryzae L. and the Granary Weevil:Sitophilus granarius L [C] . CIESLA Yann, DUCOM Patrick . 2008

机译：水稻象鼻虫：米谷蝇（Sitophilus oryzae L.）和谷类象鼻虫：Sitophilus granarius L对熏染小麦的熏蒸中的甲乙酰胺/异硫氰酸烯丙酯混合物的兴趣
5. Development of a controlled release ibuprofen by spheroidization and ethyl cellulose coating by fluidized bed process [D] . Patel, Bhaumik T. 2009

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6. Comparison of formalin-ethyl ether sedimentation formalin-ethyl acetate sedimentation and zinc sulfate flotation techniques for detection of intestinal parasites. [O] . A L Truant, S H Elliott, M T Kelly, 1981

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7. Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A ofAspergillus oryzae [O] . Yusuke Kojima, Chihiro Honda, Izumi Kobayashi, 2019

机译：在通过α-葡萄糖蛋白酶A的酿造过程中，α-葡萄糖苷酶Ayasyzae在酿造过程中，转基状化形成新型糖苷乙基α-麦芽糖苷和乙基α-异麦芽苷。

Transglycosylation Forms Novel Glycoside Ethyl alpha-Maltoside and Ethyl alpha-lsomaltoside in Sake during the Brewing Process by alpha-Glucosidase A of Aspergillus oryzae

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