Lim Chin Hui, Rasti Babak, Sulistyo Joko, Hamid Mansoor Abdul
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia.
Faculty of Biotechnology, University of Surabaya, Jalan Ngagel Jaya Selatan, Surabaya, 60294, Indonesia.
Heliyon. 2021 Feb 20;7(2):e06305. doi: 10.1016/j.heliyon.2021.e06305. eCollection 2021 Feb.
Transglycosylation is the or process of transferring glycosyl groups from a donor to an acceptor, which is usually performed by enzymatic reactions because of their simplicity, low steric hindrance, high region-specificity, low production cost, and mild processing conditions. One of the enzymes commonly used in the transglycosylation reaction is cyclodextrin glucanotransferase (CGTase). The transglycosylated products, catalyzed by CGTase, are widely used in food additives, supplements, and personal care and cosmetic products. This is due to improvements in the solubility, stability, bioactivity and length of the synthesized products. This paper's focus is on the importance of enzymes used in the transglycosylation reaction, their characteristics and mechanism of action, sources and production yield, and donor and acceptor specificities. Moreover, the influence of intrinsic and extrinsic factors on the enzymatic reaction, catalysis of glycosidic linkages, and advantages of CGTase transglycosylation reactions are discussed in detail.
转糖基化是将糖基从供体转移到受体的过程，通常通过酶促反应来进行，因为酶促反应具有操作简单、空间位阻小、区域特异性高、生产成本低以及加工条件温和等优点。环糊精葡糖基转移酶（CGTase）是转糖基化反应中常用的一种酶。由CGTase催化产生的转糖基化产物广泛应用于食品添加剂、补充剂以及个人护理和化妆品中。这是因为合成产物在溶解性、稳定性、生物活性和长度方面都有所改善。本文重点关注转糖基化反应中所用酶的重要性、其特性和作用机制、来源和产量，以及供体和受体特异性。此外，还详细讨论了内在和外在因素对酶促反应、糖苷键催化的影响以及CGTase转糖基化反应的优势。
