Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea; Core-Facility for Bionano Materials, Gachon University, Seongnam 13120, Republic of Korea.
Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
Carbohydr Polym. 2023 Jun 15;310:120730. doi: 10.1016/j.carbpol.2023.120730. Epub 2023 Feb 21.
α-Limit dextrins (α-LDx) are slowly digestible carbohydrates that attenuate postprandial glycemic response and trigger the secretion of satiety-related hormones. In this study, more highly branched α-LDx were enzymatically synthesized to enhance the slowly digestible property by various origins of glycogen branching enzyme (GBE), which catalyzes the transglycosylation to form α-1,6 branching points after cleaving α-1,4 linkages. Results showed that the proportion of branched α-LDx in starch molecules increased around 2.2-8.1 % compared to α-LDx from starch without GBE treatment as the ratio of α-1,6 linkages increased after different types of GBE treatments. Furthermore, the enzymatic increment of branching points enhanced the slowly digestible properties of α-LDx at the mammalian α-glucosidase level by 17.3-28.5 %, although the rates of glucose generation were different depending on the source of GBE treatment. Thus, the highly branched α-LDx with a higher amount of α-1,6 linkages and a higher molecular weight can be applied as a functional ingredient to deliver glucose throughout the entire small intestine without a glycemic spike which has the potential to control metabolic diseases such as obesity and type 2 diabetes.
α-极限糊精（α-LDx）是一种缓慢消化的碳水化合物，可减轻餐后血糖反应并触发饱腹感相关激素的分泌。在这项研究中，通过使用不同来源的糖原分支酶（GBE）来酶促合成具有更高支化度的α-LDx，从而增强其缓慢消化特性，GBE 可在切断α-1,4 键后催化形成α-1,6 分支点的转糖苷反应。结果表明，与未经 GBE 处理的淀粉相比，淀粉分子中支化α-LDx 的比例增加了约 2.2-8.1%，因为不同类型的 GBE 处理后α-1,6 键的比例增加了。此外，分支点的酶促增加增强了哺乳动物α-葡萄糖苷酶水平上α-LDx 的缓慢消化特性，增加了 17.3-28.5%，尽管葡萄糖生成的速率因 GBE 处理的来源而异。因此，具有更高α-1,6 键比例和更高分子量的高度支化的α-LDx 可以作为一种功能性成分应用于整个小肠，而不会出现血糖飙升，这有可能控制肥胖和 2 型糖尿病等代谢疾病。
