Enzymatic amplification of α-1,6 linkages by glycosyltransferases on banana starches to enhance slow digestibility at the small intestinal α-glucosidase level

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-07 DOI:10.1016/j.foodhyd.2025.111518

Young-Bo Song , Hyung-Min Kim , Won-Min Lee , Luis Arturo Bello-Pérez , Dan Li , Sang-Ho Yoo , Byung-Hoo Lee

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引用次数: 0

Abstract

Banana starch contains a higher proportion of long, linear B₃-amylopectin chains compared to other botanical sources of starch, making it an effective substrate for glycosyltransferases. In this study, glycogen branching enzymes (GBEs) and 4,6-α-glucanotransferases (4,6-αGTs) were applied to amplify the α-1,6 branching structures in banana starch, which are digested more slowly into glucose by mammalian α-glucosidase. Both enzymes increased the proportion of α-1,6 linkages by efficiently utilizing the long B₃-chains. GBEs amplified the number of α-1,6 branching points (7.0–15.6 %), while 4,6-αGTs enhanced the consecutive ratio of α-1,6 bonds (0.5–6.3 %) compared to untreated banana starch (3.5–3.7 %). Additionally, enzyme-treated starches exhibited decelerated glucose release when tested with rat intestinal and human recombinant α-glucosidase. These results suggest that enzyme-modified starches with enhanced α-1,6 branching have the potential to serve as functional carbohydrates for modulating postprandial glycemic responses. Furthermore, this approach offers a novel application for banana-based products, contributing to reduced agricultural waste and environmental sustainability in the food industry.

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糖基转移酶在香蕉淀粉上扩增α-1,6键以提高小肠α-葡萄糖苷酶水平的慢消化率

与其他植物来源的淀粉相比，香蕉淀粉含有更高比例的长线性b3支链，使其成为糖基转移酶的有效底物。本研究利用糖原分支酶（GBEs）和4,6-α-葡聚糖转移酶（4,6-αGTs）扩增香蕉淀粉中的α-1,6分支结构，使其被哺乳动物α-葡萄糖苷酶消化为葡萄糖的速度较慢。两种酶都通过有效利用长b3链来增加α-1,6键的比例。与未处理的香蕉淀粉相比，GBEs增加了α-1,6分支点的数量（7.0 ~ 15.6%），而4,6-αGTs增加了α-1,6键的连续比率（0.5 ~ 6.3%）（3.5 ~ 3.7%）。此外，酶处理的淀粉在大鼠肠道和人重组α-葡萄糖苷酶的测试中表现出葡萄糖释放速度减慢。这些结果表明，α-1,6分支增强的酶修饰淀粉有可能作为调节餐后血糖反应的功能性碳水化合物。此外，这种方法为香蕉基产品提供了一种新的应用，有助于减少农业浪费和食品工业的环境可持续性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.