Journal of applied glycoscience最新文献

Heterologous Expression and Characterization of Cellouronate (β-1,4-Glucuronan) Lyase from a Human Intestinal Bacterium Bacteroides luhongzhouii. 人肠道卢鸿洲拟杆菌纤维素酸（β-1,4-葡萄糖醛酸）裂解酶的异源表达及特性研究

IF 1.4

Journal of applied glycoscience Pub Date : 2025-08-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7203102

Yuki Tanaka, Kanon Matsumura, Miyu Ariga, Naotake Konno, Makoto Ogata, Naoto Habu

{"title":"Heterologous Expression and Characterization of Cellouronate (β-1,4-Glucuronan) Lyase from a Human Intestinal Bacterium Bacteroides luhongzhouii.","authors":"Yuki Tanaka, Kanon Matsumura, Miyu Ariga, Naotake Konno, Makoto Ogata, Naoto Habu","doi":"10.5458/jag.7203102","DOIUrl":"10.5458/jag.7203102","url":null,"abstract":"Cellouronate, β-1,4-glucuronan, is synthesized from regenerated cellulose via 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) radical-mediated oxidation. Human intestinal bacteria were cultured in a medium containing cellouronate to evaluate its utilization. These experiments showed Bacteroides luhongzhouii to grow well in this medium. Several putative cellouronate lyases belonging to polysaccharide lyase family 38 from B. luhongzhouii were identified. Among these candidate enzymes, BlCUL1, which displayed the most similarity to authentic cellouronate lyases, was heterologously expressed and characterized. The recombinant BlCUL1 (rBlCUL1) showed the highest activity at pH 8.0 and was deactivated by treatment at pH 3.0 for 24 h or heating above 50 °C for 10 min. Moreover, the activity of rBlCUL1 was enhanced in the presence of Mg2+, Ca2+, or EDTA, but suppressed by Al3+ and completely inactivated by Fe3+. Analysis of the final reaction mixture generated from the rBlCUL1 mediated degradation of cellouronate revealed an oligomer as the main product, but the monomer was barely detectable. This study is the first to report and characterize a cellouronate lyase from human intestinal bacteria.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":"72 3","pages":"7203102"},"PeriodicalIF":1.4,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12423752/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145064622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Availability of Carbohydrates in the Root Stubble of a High-Yielding Rice Cultivar, "Hokuriku 193". 高产水稻“北陆193”根茬碳水化合物有效性研究

IF 1.4

Journal of applied glycoscience Pub Date : 2025-08-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7203201

Kenji Yamagishi, Hironori Itoh, Akari Fukuda, Ken Tokuyasu

引用次数: 0

Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions. 不同油炸条件下添加表面活性剂对油炸食品油炸涂层物理性能的影响。

IF 1.4

Journal of applied glycoscience Pub Date : 2025-08-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7203101

Maho Ogami, Kanji Aoyagi, Tomonari Otsuki, Hidetaka Uehara, Kiyoshi Kawai

{"title":"Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions.","authors":"Maho Ogami, Kanji Aoyagi, Tomonari Otsuki, Hidetaka Uehara, Kiyoshi Kawai","doi":"10.5458/jag.7203101","DOIUrl":"10.5458/jag.7203101","url":null,"abstract":"The purpose of this study was to clarify the effect of surfactant-added oils on the glass transition as a function of water content, fracture behavior, color, and crude oil content of the fried coatings (post-fried wheat flour-water mixture) obtained under various frying conditions (at 150-180 °C for 1.0-4.5 min). Polyglycerol oleic acid esters having hydrophile-lipophile balances of 7.4 (hydrophobic) and 13.3 (hydrophilic) were employed, and canola oils with and without 0.5 % (w/w) surfactants were used for frying. The samples obtained at 170 °C became glassy after frying times of 1.4 min, 1.9 min, and 2.4 min in the hydrophilic surfactant-added oil, hydrophobic surfactant-added oil, and surfactant-free oil, respectively. The glassy samples showed brittle fracture behavior, and the maximum fracture force for the glassy samples obtained using the surfactant-added oils was lower than that obtained using surfactant-free oil. The frying time to obtain glassy samples decreased with increasing frying temperature, and the frying time in the hydrophilic surfactant-added oil was reduced by 60-80 % compared to the surfactant-free oil. When the browning color of the glassy samples obtained for the shortest frying time was compared at each temperature, the samples fried in the hydrophilic surfactant-added oil showed less browning than those fried in the surfactant-free oil due to the reduction of frying time. There were no significant differences in the crude oil content between surfactant-free oil (69.9-105.7 g/100 g-defatted DM, dry matter) and the hydrophilic surfactant-added oil (78.6-115.5 g/100 g-defatted DM) at each frying temperature (except for 150 °C).","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":"72 3","pages":"7203101"},"PeriodicalIF":1.4,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12423754/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145064604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Chitinase from White-Rot Fungus Irpex lacteus NK-1. 白腐菌Irpex lacteus NK-1几丁质酶的研究

IF 1.2

Journal of applied glycoscience Pub Date : 2025-05-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7202107

Takemi Kamijo, Chika Okuda, Masahiro Mizuno, Yoshihiko Amano

{"title":"Characterization of Chitinase from White-Rot Fungus Irpex lacteus NK-1.","authors":"Takemi Kamijo, Chika Okuda, Masahiro Mizuno, Yoshihiko Amano","doi":"10.5458/jag.7202107","DOIUrl":"10.5458/jag.7202107","url":null,"abstract":"Chitin is a cell wall structural component of many fungi and is important for mycelium growth. Therefore, enzymes like chitinase which break down chitin, are likely important in fungi during morphological changes. Irpex lacteus, a white-rot fungus isolated from wood-rotting fungi, produces several chitinases. Although it produces a range of chitinases, there are currently no characterization reports exploring them, despite the interest and body of published works evaluating carbohydrate degrading enzymes. In this study, IlChi18C was cloned and recombinantly produced using Pichia pastoris as a host. Properties of purified IlChi18C were determined, revealing an optimal pH of 5.0 and temperature of 50 °C when using pNP-N,N'-diacetyl-β-D-chitobioside (pNP-(GlcNAc)2) as a substrate. It is activated in the presence of metal ions such as Mg2+, Ca2+, and Mn2+, but inhibited by DMSO, EtOH, and SDS. The Km and Vmax of IlChi18C for this substrate are 3.48 mM and 5.46 µM min-1, respectively. Using pNP-(GlcNAc)2 and chitin powder as substrates, IlChi18C predominantly exhibited exo-type chitinase activity, releasing chitobiose from the non-reducing ends of chitin chains. It was also observed that this enzyme acts on the fruiting body of Flammulina velutipes, releasing chitobiose as the main product.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":"72 2","pages":"7202107"},"PeriodicalIF":1.2,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12149519/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of Antifreeze Activity of Enzyme-Treated Extract from Mushroom Cell Wall. 酶处理蘑菇细胞壁提取物的抗冻活性评价。

IF 1.2

Journal of applied glycoscience Pub Date : 2025-05-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7202102

Takemi Kamijo, Yuka Arai, Masahiro Mizuno, Yoshihiko Amano

{"title":"Evaluation of Antifreeze Activity of Enzyme-Treated Extract from Mushroom Cell Wall.","authors":"Takemi Kamijo, Yuka Arai, Masahiro Mizuno, Yoshihiko Amano","doi":"10.5458/jag.7202102","DOIUrl":"10.5458/jag.7202102","url":null,"abstract":"Ice formation and growth during freezing in processed foods containing water can deteriorate food quality. Naturally derived antifreeze proteins and antifreeze polysaccharides are an attractive solution to this problem. Alkaline extracts from the basidiomycete Flammulina velutipes (enokitake) are known to inhibit ice crystal growth and are expected to maintain frozen food quality. In this study, polysaccharides/oligosaccharides (POS) were obtained from the readily available edible mushrooms F. velutipes, Hypsizygus marmoreus, Pleurotus eryngii, and Grifola frondosa. POS extracts were isolated by treatment of the fruiting mushroom body with the cell wall-lytic enzyme Uskizyme, then precipitated by ethanol addition. All POS showed antifreeze activity by suppressing ice crystal growth. The benefit of the POS isolated from enzyme-treated edible mushrooms towards frozen processed products quality and shelf-life for foods containing egg protein, fish protein, and rice starch was evaluated. POS derived from F. velutipes was effective in maintaining egg protein (chawanmushi) quality. For fish protein (surimi), the POS derived from F. velutipes and G. frondosa mushrooms suppressed freezing-induced increases in hardness and elasticity. However, for rice starch (shiratama), none of the POS had any effect in preventing retrogradation. This study is the first report to show that components obtained from mushroom cell walls by enzymatic treatment can be effectively used to improve the physical properties of foods. These results suggest the possibility of new applications for mushrooms as potential cryoprotectants in the frozen food industry.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":"72 2","pages":"7202102"},"PeriodicalIF":1.2,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12149518/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Variation of Fructan and Its Metabolizing Enzymes in Onions with Different Storage Characteristics. 不同贮藏特性洋葱果聚糖及其代谢酶的变化。

IF 1.2

Journal of applied glycoscience Pub Date : 2025-05-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7202103

Keiji Ueno, Satoshi Oku, Hanako Shimura, Taiki Yoshihira, Shuichi Onodera

{"title":"Variation of Fructan and Its Metabolizing Enzymes in Onions with Different Storage Characteristics.","authors":"Keiji Ueno, Satoshi Oku, Hanako Shimura, Taiki Yoshihira, Shuichi Onodera","doi":"10.5458/jag.7202103","DOIUrl":"10.5458/jag.7202103","url":null,"abstract":"Onions (Allium cepa L.) accumulate fructans, which are fructose polymers, in their bulbs as reserve carbohydrates and as a source of energy for sprouting. Onions with high fructan content and slow fructan degradation by hydrolysis are considered suitable for long-term storage. We have previously found that 'Pole Star' accumulates fewer fructans than 'Kita-momiji 2000' in their bulbs. In this study, we attempted to clarify the differences in storage characteristics, fructan content, and fructan metabolizing enzyme activities between the two cultivars during storage. Sprouting was not observed in the bulbs of 'Kita-momiji 2000' stored at 15 °C for up to 20 weeks, whereas it was observed in 'Pole Star' from around 14 weeks. The fructan content during storage showed a gradual decrease in the inner and outer scales of the bulbs in 'Kita-momiji 2000', whereas a rapid decrease was observed in 'Pole Star'. In the basal plate, the fructan contents in 'Kita-momiji 2000' were higher than those in 'Pole Star' after 16 weeks of storage. Fructan metabolizing enzyme activities were low and constant in 'Kita-momiji 2000', whereas their activities increased in 'Pole Star' during storage. The low fructan content of 'Pole Star' was thought to be due to the high activity of fructan metabolizing enzymes, but the variation of fructan content was difficult to clearly explain using the balance of fructan hydrolase and synthase activities alone.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":"72 2","pages":"7202103"},"PeriodicalIF":1.2,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12149520/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive Analysis of Histidine158 Variants Reveals Histidine Is Essential for Covalent Flavin Attachment in Pyranose 2-Oxidase. 组氨酸158变异的综合分析揭示组氨酸是Pyranose 2-氧化酶中共价黄素附着所必需的。

IF 1.2

Journal of applied glycoscience Pub Date : 2025-05-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7202108

Yuki Yashima, Kota Takeda, Naoki Sunagawa, Taku Uchiyama, Kiyohiko Igarashi

{"title":"Comprehensive Analysis of Histidine158 Variants Reveals Histidine Is Essential for Covalent Flavin Attachment in Pyranose 2-Oxidase.","authors":"Yuki Yashima, Kota Takeda, Naoki Sunagawa, Taku Uchiyama, Kiyohiko Igarashi","doi":"10.5458/jag.7202108","DOIUrl":"10.5458/jag.7202108","url":null,"abstract":"Enzymes and cofactors interactions play a significant role in enzymatic function. Particularly, the covalent bonds between proteins and flavin cofactors are important for enzymatic activity and redox potential in covalent flavoproteins. For example, in pyranose 2-oxidase from the basidiomycete Phanerochaete chrysosporium (PcPOx), the flavin adenine dinucleotide (FAD) cofactor forms a covalent bond with histidine (His158), while FAD in other flavoproteins can form a covalent bond with other amino acid residues, such as cysteine, tyrosine, and aspartic acid. Considering the mechanism of forming a covalent bond with FAD, new covalent FAD patterns in PcPOx were expected. Here, we explored the potential for amino acids other than histidine to covalently bind FAD in PcPOx by conducting comprehensive site-directed mutagenesis at His158, and evaluated 19 mutants for covalent-bond-forming ability with FAD, as well as for oxidase and dehydrogenase activities towards D-glucose. All the mutants failed to form a covalent bond with FAD, though they could bind FAD noncovalently to various extents, except for H158D and H158P, which lost not only the covalent bonds with FAD but also the whole of FAD cofactors. The His158 variants showed markedly reduced both the oxidase and dehydrogenase activity toward D-glucose compared with the wild-type enzyme. Moreover, the apo-enzymes H158D and H158P were inactive. Our findings are expected to be helpful in the design of artificial cofactors for flavoproteins.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":"72 2","pages":"7202108"},"PeriodicalIF":1.2,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12149734/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rehydration Kinetics of Dried Spaghetti with Different Diameters. 不同直径干意粉的再水化动力学。

IF 1.2

Journal of applied glycoscience Pub Date : 2025-05-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7202201

Takenobu Ogawa, Kohshi Kikuchi, Shuji Adachi

引用次数: 0

Construction of the Biological Saccharification Process from Lignocellulosic Biomass Using a Filamentous Fungus Trichoderma reesei. 利用丝状真菌里氏木霉构建木质纤维素生物质生物糖化工艺。

IF 1.2

Journal of applied glycoscience Pub Date : 2025-05-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7202203

Masakazu Ike, Kenji Yamagishi, Ken Tokuyasu

引用次数: 0

Orthologs of Branching Enzymes from Cyanobacteria Accumulating Distinct Types of α-Glucans Share Common Reaction Product Specificity. 蓝藻分支酶的同源物积累不同类型的α-葡聚糖具有共同的反应产物特异性。

IF 1.2

Journal of applied glycoscience Pub Date : 2025-05-20 eCollection Date: 2025-01-01 DOI: 10.5458/jag.7202105

Miho Kuroki, Yuuki Matsuura, Eiji Suzuki, Ryuichiro Suzuki

{"title":"Orthologs of Branching Enzymes from Cyanobacteria Accumulating Distinct Types of α-Glucans Share Common Reaction Product Specificity.","authors":"Miho Kuroki, Yuuki Matsuura, Eiji Suzuki, Ryuichiro Suzuki","doi":"10.5458/jag.7202105","DOIUrl":"10.5458/jag.7202105","url":null,"abstract":"Cyanobacteria generally accumulate glycogen in their cells as a photosynthetic product. Interestingly, several unicellular diazotrophic species accumulate insoluble branched polysaccharide called cyanobacterial starch. Branching enzymes (BEs) belonging to glycoside hydrolase family 13 are universally found in the phylum cyanobacteria and are key enzymes in determining the branching pattern of polysaccharides. Many of the glycogen-producing cyanobacteria possess a single BE isozyme (BE1), while multiple BE isozymes (BE1, BE2, and BE3) are present in cyanobacterial starch-producing strains. A previous study suggested that the coexistence of three BE isozymes is essential for the trait of cyanobacterial starch-production. In this study, to obtain clues regarding the significance of the coexistence of the multiple isozymes, biochemical characterization using 11 purified recombinant BEs from both glycogen- and cyanobacterial starch-producing strains was performed. The BE1 and BE2 isozymes produced glucan chains with degree of polymerization (DP) 6 and 7 specifically, while BE3 isozymes produced short (DP 5-12) and long chains (DP 30-40) slightly. The BE1 and BE2 isozymes showed high activity, but those of BE3 isozymes were significantly low. The BE1 isozyme from cyanobacterial starch-producing Cyanobacterium sp. CLg1 showed markedly low activity. The BE1 and BE2 isozymes form cyanobacterial starch-producing Rippkaea orientalis PCC 8802 lacking BE3 isozyme shared similar reaction product specificity. These results suggested that the presence of the three isozymes is not essential and the roles of BE isozymes may vary depending on cyanobacterial species. These findings should deepen our understanding of the significance of BE isozymes in the biosynthesis of cyanobacterial starch.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":"72 2","pages":"7202105"},"PeriodicalIF":1.2,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12149516/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0