Sweet Biotechnology: Enzymatic Production and Digestibility Screening of Novel Kojibiose and Nigerose Analogues
- Shari DhaeneShari DhaeneDepartment of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, BelgiumMore by Shari Dhaene
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- Amar Van LaarAmar Van LaarDepartment of Food technology, Safety and Health, Ghent University, Coupure Links 653, B-9000 Ghent, BelgiumMore by Amar Van Laar
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- Marc De DonckerMarc De DonckerDepartment of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, BelgiumMore by Marc De Doncker
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- Emma De BeulEmma De BeulDepartment of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, BelgiumMore by Emma De Beul
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- Koen BeerensKoen BeerensDepartment of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, BelgiumMore by Koen Beerens
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- Charlotte GrootaertCharlotte GrootaertDepartment of Food technology, Safety and Health, Ghent University, Coupure Links 653, B-9000 Ghent, BelgiumMore by Charlotte Grootaert
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- Jurgen CaroenJurgen CaroenDepartment of Organic and Macromolecular Chemistry, Laboratory for Organic and Bio-Organic Synthesis (LOBOS), Ghent University, Krijgslaan 281 S4, B-9000 Ghent, BelgiumMore by Jurgen Caroen
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- Johan Van der EyckenJohan Van der EyckenDepartment of Organic and Macromolecular Chemistry, Laboratory for Organic and Bio-Organic Synthesis (LOBOS), Ghent University, Krijgslaan 281 S4, B-9000 Ghent, BelgiumMore by Johan Van der Eycken
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- John Van Camp*John Van Camp*Email: [email protected]Department of Food technology, Safety and Health, Ghent University, Coupure Links 653, B-9000 Ghent, BelgiumMore by John Van Camp
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- Tom Desmet*Tom Desmet*Email: [email protected]Department of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, BelgiumMore by Tom Desmet
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Abstract
In view of the global pandemic of obesity and related metabolic diseases, there is an increased interest in alternative carbohydrates with promising physiochemical and health-related properties as a potential replacement for traditional sugars. However, our current knowledge is limited to only a small selection of carbohydrates, whereas the majority of alternative rare carbohydrates and especially their properties remain to be investigated. Unraveling their potential properties, like digestibility and glycemic content, could unlock their use in industrial applications. Here, we describe the enzymatic production and in vitro digestibility of three novel glycosides, namely, two kojibiose analogues (i.e., d-Glcp-α-1,2-d-Gal and d-Glcp-α-1,2-d-Rib) and one nigerose analogue (i.e., d-Glcp-α-1,3-l-Ara). These novel sugars were discovered after an intensive acceptor screening with a sucrose phosphorylase originating from Bifidobacterium adolescentis (BaSP). Optimization and upscaling of this process led to roughly 100 g of these disaccharides. Digestibility, absorption, and caloric potential were assessed using brush border enzymes of rat origin and human intestinal Caco-2 cells. The rare disaccharides showed a reduced digestibility and a limited impact on energy metabolism, which was structure-dependent and even more pronounced for the three novel disaccharides in comparison to their respective glucobioses, translating to a low-caloric potential for these novel rare disaccharides.
Cited By
This article is cited by 1 publications.
- Stanley O. Onyango, Koen Beerens, Qiqiong Li, John Van Camp, Tom Desmet, Tom Van de Wiele. Glycosidic linkage of rare and new-to-nature disaccharides reshapes gut microbiota in vitro. Food Chemistry 2023, 411 , 135440. https://doi.org/10.1016/j.foodchem.2023.135440