School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
Food Funct. 2023 Apr 24;14(8):3760-3768. doi: 10.1039/d2fo02460h.
The structure and function of β-glucan in barley have been reported to change significantly after fermentation with dy-1, but little information is available to explain this phenomenon. The Carbohydrate-Active enZYmes database revealed that dy-1 encodes 158 types of glycosidic hydrolases, among which we have identified an endoglucanase. Therefore, we conducted a heterologous expression of this endoglucanase gene, namely . The pH of 6.0 and the temperature of 60 °C were optimal for LPEG14265. The physiological activities of β-glucan, such as the capacity to adsorb cholesterol or to block α-amylase and α-glucosidase, increased as a result of enzymatic hydrolysis of LPEG14265, which also caused a significant change in the microstructure of barley bran. Based on these findings, it was concluded that barley bran, a by-product of agriculture, may be processed with LPEG14265 to reveal its potential value, which could have applications in the brewing and feed industries, among others.
大麦中 β-葡聚糖的结构和功能在经过 1,3-1,4-β-葡聚糖酶（dy-1）发酵后据报道会发生显著变化，但目前几乎没有信息可以解释这种现象。碳水化合物活性酶数据库显示，dy-1 编码 158 种糖苷水解酶，其中我们已经鉴定出一种内切葡聚糖酶。因此，我们进行了该内切葡聚糖酶基因的异源表达，即 LPEG14265。pH6.0 和 60°C 的温度是 LPEG14265 的最佳条件。β-葡聚糖的生理活性，如吸附胆固醇或抑制 α-淀粉酶和 α-葡萄糖苷酶的能力，由于 LPEG14265 的酶解而增加，这也导致了大麦麸皮微观结构的显著变化。基于这些发现，可以得出结论，农业副产物大麦麸皮可以用 LPEG14265 进行加工以揭示其潜在价值，这可能在酿造和饲料等行业有应用。
