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Physicochemical functionality of chimeric isomaltomegalosaccharides with α-(1→4)-glucosidic segments of various lengths

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Title: Physicochemical functionality of chimeric isomaltomegalosaccharides with α-(1→4)-glucosidic segments of various lengths
Authors: Lang, Weeranuch Browse this author
Kumagai, Yuya Browse this author
Habu, Shinji Browse this author
Sadahiro, Juri Browse this author
Tagami, Takayoshi Browse this author →KAKEN DB
Okuyama, Masayuki Browse this author →KAKEN DB
Kitamura, Shinichi Browse this author
Sakairi, Nobuo Browse this author →KAKEN DB
Kimura, Atsuo Browse this author →KAKEN DB
Keywords: Dextran dextrinase
Chimeric structure
Quercetin flavonoid
Water solubility enhancement
Issue Date: 1-Sep-2022
Publisher: Elsevier
Journal Title: Carbohydrate Polymers
Volume: 291
Start Page: 119562
Publisher DOI: 10.1016/j.carbpol.2022.119562
Abstract: Isomaltomegalosaccharide (IMS) is a long chimeric glucosaccharide composed of alpha-(1-+ 6)-and alpha-(1-+ 4)-linked segments at nonreducing and reducing ends, respectively; the hydrophilicity and hydrophobicity of these segments are expected to lead to bifunctionality. We enzymatically synthesized IMS with average degrees of polymerization (DPs) of 15.8, 19.3, and 23.5, where alpha-(1-+ 4)-segments had DPs of 3, 6, and 9, respectively. IMS exhibited considerably higher water solubility than maltodextrin because of the alpha-(1-+ 6)-segment and an identical resistance to thermal degradation as short dextran. Interaction of IMS with a fluorescent probe of 2-p- toluidinylnaphthalene-6-sulfonate demonstrated that IMS was more hydrophobic than maltodextrin, where the degree of hydrophobicity increased as DP of alpha-(1-+ 4)-segment increased (9 > 6 > 3). Fluorescent pyreneestimating polarity of IMS was found to be similar to that of methanol or 1-butanol. The bifunctional IMS enhanced the water solubility of quercetin-3-O-glucoside and quercetin: the solubilization of less-soluble bioactive substances is beneficial in carbohydrate industry.
Rights: © 2022. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
Type: article (author version)
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 木村 淳夫

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