Isomalto/malto-polysaccharide, a novel soluble dietary fiber made via enzymatic conversion of starch

Hans Leemhuis, Justyna M. Dobruchowska, Monique Ebbelaar, Folkert Faber, Pieter L. Buwalda, Marc J. E. C. van der Maarel, Johannis P. Kamerling, Lubbert Dijkhuizen

Onderzoeksoutput: ArticleAcademicpeer review

Uittreksel

Dietary fibers are at the forefront of nutritional research because they positively contribute to human health. Much of our processed foods contain, however, only small quantities of dietary fiber, because their addition often negatively affects the taste, texture, and mouth feel. There is thus an urge for novel types of dietary fibers that do not cause unwanted sensory effects when applied as ingredient, while still positively contributing to the health of consumers. Here, we report the generation and characterization of a novel type of soluble dietary fiber with prebiotic properties, derived from starch via enzymatic modification,
yielding isomalto/malto-polysaccharides (IMMPs), which consist of linear (α1 → 6)-glucan chains attached to the nonreducing ends of starch fragments. The applied Lactobacillus reuteri 121 GTFB 4,6-α-lucanotransferase enzyme synthesizes these molecules by transferring the nonreducing glucose moiety of an (α1 → 4)-glucan chain to the nonreducing end of another (α1 → 4)-α-glucan chain, forming an (α1 → 6)-glycosidic linkage. Once elongated in this way, the molecule becomes a better acceptor substrate and is then further elongated with (α1 → 6)-linked glucose residues in a linear way. Comparison of 30 starches, maltodextrins, and α-glucans of various botanical sources, demonstrated that substrates with long and linear (α1 → 4)- glucan chains deliver products with the highest percentage of (α1 → 6) linkages, up to 92%. In vitro experiments, serving as model of the digestive power of the gastrointestinal tract, revealed that the IMMPs, or more precisely the IMMP fraction rich in (α1 → 6) linkages, will largely pass the small intestine undigested and therefore end up in the large intestine. IMMPs are a novel type of dietary fiber that may have health promoting activity.
Originele taal-2English
Pagina's (van-tot)12034–12044
TijdschriftJournal of agricultural and food chemistry
Volume62
Nummer van het tijdschrift49
DOI's
StatusPublished - 20 nov 2014

Keywords

  • voedingsvezels
  • enzymatische omzetting
  • stijfsel

Citeer dit

Leemhuis, H., Dobruchowska, J. M., Ebbelaar, M., Faber, F., Buwalda, P. L., van der Maarel, M. J. E. C., ... Dijkhuizen, L. (2014). Isomalto/malto-polysaccharide, a novel soluble dietary fiber made via enzymatic conversion of starch. Journal of agricultural and food chemistry, 62(49), 12034–12044. https://doi.org/10.1021/jf503970a
Leemhuis, Hans ; Dobruchowska, Justyna M. ; Ebbelaar, Monique ; Faber, Folkert ; Buwalda, Pieter L. ; van der Maarel, Marc J. E. C. ; Kamerling, Johannis P. ; Dijkhuizen, Lubbert. / Isomalto/malto-polysaccharide, a novel soluble dietary fiber made via enzymatic conversion of starch. In: Journal of agricultural and food chemistry. 2014 ; Vol. 62, Nr. 49. blz. 12034–12044.
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abstract = "Dietary fibers are at the forefront of nutritional research because they positively contribute to human health. Much of our processed foods contain, however, only small quantities of dietary fiber, because their addition often negatively affects the taste, texture, and mouth feel. There is thus an urge for novel types of dietary fibers that do not cause unwanted sensory effects when applied as ingredient, while still positively contributing to the health of consumers. Here, we report the generation and characterization of a novel type of soluble dietary fiber with prebiotic properties, derived from starch via enzymatic modification,yielding isomalto/malto-polysaccharides (IMMPs), which consist of linear (α1 → 6)-glucan chains attached to the nonreducing ends of starch fragments. The applied Lactobacillus reuteri 121 GTFB 4,6-α-lucanotransferase enzyme synthesizes these molecules by transferring the nonreducing glucose moiety of an (α1 → 4)-glucan chain to the nonreducing end of another (α1 → 4)-α-glucan chain, forming an (α1 → 6)-glycosidic linkage. Once elongated in this way, the molecule becomes a better acceptor substrate and is then further elongated with (α1 → 6)-linked glucose residues in a linear way. Comparison of 30 starches, maltodextrins, and α-glucans of various botanical sources, demonstrated that substrates with long and linear (α1 → 4)- glucan chains deliver products with the highest percentage of (α1 → 6) linkages, up to 92{\%}. In vitro experiments, serving as model of the digestive power of the gastrointestinal tract, revealed that the IMMPs, or more precisely the IMMP fraction rich in (α1 → 6) linkages, will largely pass the small intestine undigested and therefore end up in the large intestine. IMMPs are a novel type of dietary fiber that may have health promoting activity.",
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author = "Hans Leemhuis and Dobruchowska, {Justyna M.} and Monique Ebbelaar and Folkert Faber and Buwalda, {Pieter L.} and {van der Maarel}, {Marc J. E. C.} and Kamerling, {Johannis P.} and Lubbert Dijkhuizen",
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Leemhuis, H, Dobruchowska, JM, Ebbelaar, M, Faber, F, Buwalda, PL, van der Maarel, MJEC, Kamerling, JP & Dijkhuizen, L 2014, 'Isomalto/malto-polysaccharide, a novel soluble dietary fiber made via enzymatic conversion of starch' Journal of agricultural and food chemistry, vol. 62, nr. 49, blz. 12034–12044. https://doi.org/10.1021/jf503970a

Isomalto/malto-polysaccharide, a novel soluble dietary fiber made via enzymatic conversion of starch. / Leemhuis, Hans; Dobruchowska, Justyna M.; Ebbelaar, Monique; Faber, Folkert; Buwalda, Pieter L.; van der Maarel, Marc J. E. C.; Kamerling, Johannis P.; Dijkhuizen, Lubbert.

In: Journal of agricultural and food chemistry, Vol. 62, Nr. 49, 20.11.2014, blz. 12034–12044.

Onderzoeksoutput: ArticleAcademicpeer review

TY - JOUR

T1 - Isomalto/malto-polysaccharide, a novel soluble dietary fiber made via enzymatic conversion of starch

AU - Leemhuis, Hans

AU - Dobruchowska, Justyna M.

AU - Ebbelaar, Monique

AU - Faber, Folkert

AU - Buwalda, Pieter L.

AU - van der Maarel, Marc J. E. C.

AU - Kamerling, Johannis P.

AU - Dijkhuizen, Lubbert

PY - 2014/11/20

Y1 - 2014/11/20

N2 - Dietary fibers are at the forefront of nutritional research because they positively contribute to human health. Much of our processed foods contain, however, only small quantities of dietary fiber, because their addition often negatively affects the taste, texture, and mouth feel. There is thus an urge for novel types of dietary fibers that do not cause unwanted sensory effects when applied as ingredient, while still positively contributing to the health of consumers. Here, we report the generation and characterization of a novel type of soluble dietary fiber with prebiotic properties, derived from starch via enzymatic modification,yielding isomalto/malto-polysaccharides (IMMPs), which consist of linear (α1 → 6)-glucan chains attached to the nonreducing ends of starch fragments. The applied Lactobacillus reuteri 121 GTFB 4,6-α-lucanotransferase enzyme synthesizes these molecules by transferring the nonreducing glucose moiety of an (α1 → 4)-glucan chain to the nonreducing end of another (α1 → 4)-α-glucan chain, forming an (α1 → 6)-glycosidic linkage. Once elongated in this way, the molecule becomes a better acceptor substrate and is then further elongated with (α1 → 6)-linked glucose residues in a linear way. Comparison of 30 starches, maltodextrins, and α-glucans of various botanical sources, demonstrated that substrates with long and linear (α1 → 4)- glucan chains deliver products with the highest percentage of (α1 → 6) linkages, up to 92%. In vitro experiments, serving as model of the digestive power of the gastrointestinal tract, revealed that the IMMPs, or more precisely the IMMP fraction rich in (α1 → 6) linkages, will largely pass the small intestine undigested and therefore end up in the large intestine. IMMPs are a novel type of dietary fiber that may have health promoting activity.

AB - Dietary fibers are at the forefront of nutritional research because they positively contribute to human health. Much of our processed foods contain, however, only small quantities of dietary fiber, because their addition often negatively affects the taste, texture, and mouth feel. There is thus an urge for novel types of dietary fibers that do not cause unwanted sensory effects when applied as ingredient, while still positively contributing to the health of consumers. Here, we report the generation and characterization of a novel type of soluble dietary fiber with prebiotic properties, derived from starch via enzymatic modification,yielding isomalto/malto-polysaccharides (IMMPs), which consist of linear (α1 → 6)-glucan chains attached to the nonreducing ends of starch fragments. The applied Lactobacillus reuteri 121 GTFB 4,6-α-lucanotransferase enzyme synthesizes these molecules by transferring the nonreducing glucose moiety of an (α1 → 4)-glucan chain to the nonreducing end of another (α1 → 4)-α-glucan chain, forming an (α1 → 6)-glycosidic linkage. Once elongated in this way, the molecule becomes a better acceptor substrate and is then further elongated with (α1 → 6)-linked glucose residues in a linear way. Comparison of 30 starches, maltodextrins, and α-glucans of various botanical sources, demonstrated that substrates with long and linear (α1 → 4)- glucan chains deliver products with the highest percentage of (α1 → 6) linkages, up to 92%. In vitro experiments, serving as model of the digestive power of the gastrointestinal tract, revealed that the IMMPs, or more precisely the IMMP fraction rich in (α1 → 6) linkages, will largely pass the small intestine undigested and therefore end up in the large intestine. IMMPs are a novel type of dietary fiber that may have health promoting activity.

KW - dietary fiber

KW - enzymatic conversion

KW - starch

KW - voedingsvezels

KW - enzymatische omzetting

KW - stijfsel

U2 - 10.1021/jf503970a

DO - 10.1021/jf503970a

M3 - Article

VL - 62

SP - 12034

EP - 12044

JO - Journal of agricultural and food chemistry

JF - Journal of agricultural and food chemistry

SN - 0021-8561

IS - 49

ER -