Hamayasu Kenichi, Hara Koji, Fujita Koki, Kondo Yukio, Hashimoto Hitoshi, Tanimoto Toshiko, Koizumi Kyoko, Nakano Hirofumi, Kitahata Sumio
a Carbohydrate Research Laboratory, Ensuiko Sugar Refining Co., Ltd. , 13-46 Daikoku-cho, Tsurumi-ku, Yokohama 230 , Japan.
b School of Pharmaceutical Sciences, Mukogawa Women's University , 11-68 Koshien Kyuban-cho, Nishinomiya 663 , Japan.
Biosci Biotechnol Biochem. 1997 Jan;61(5):825-829. doi: 10.1271/bbb.61.825.
Mannosylated derivatives of cyclodextrins (CDs), mannosyl-α, β, and γCD were synthesized from a mixture of mannose and α, β, and γCD by the reverse action of α-mannosidase from jack bean, respectively. Their structures were analyzed by FAB-MS and C-NMR spectroscopies, and they were identified as 6-O-α-d-mannosyl-α, β, and γCD. The optimum conditions for the production of 6-O-α-d-mannosyl-αCD by α-mannosidase were examined. Optimum pH and temperature were pH 4.5 and 60°C, respectively. Yield of mannosyl-αCD increased with increasing mannose concentration and reached more than 35% (mol/mol) at the concentration of 2 m mannose and 0.4 m αCD.
环糊精（CDs）的甘露糖基化衍生物，甘露糖基-α、β和γ环糊精，分别通过刀豆α-甘露糖苷酶的逆反应，由甘露糖与α、β和γ环糊精的混合物合成。通过快原子轰击质谱（FAB-MS）和碳核磁共振（C-NMR）光谱分析它们的结构，确定它们为6-O-α-D-甘露糖基-α、β和γ环糊精。研究了α-甘露糖苷酶生产6-O-α-D-甘露糖基-α环糊精的最佳条件。最佳pH值和温度分别为4.5和60°C。甘露糖基-α环糊精的产率随甘露糖浓度的增加而增加，在2 m甘露糖和0.4 mα环糊精浓度下达到35%以上（摩尔/摩尔）。
