Kokubo, Eri Sonoki, Hirofumi Aizawa, Kenta Takagi, Hiroki Takada, Masayasu Ito, Ayako Nakazato, Yuki Takeda, Yasuhiro Miyaji, Kazuhiro
Published in
Journal of Applied Glycoscience
Slowly digestible carbohydrates are needed for nutritional support in diabetic patients with malnutrition. They are a good source of energy and have the advantage that their consumption produces a low postprandial peak in blood glucose levels because they are slowly and completely digested in the small intestine. A high-amount isomaltomegalosacchar...
Otsuka, Yuitsu Sato, Koki Yano, Shigekazu Kanno, Haruki Suyotha, Wasana Konno, Hiroyuki Makabe, Koki Taira, Toki
Published in
Journal of Applied Glycoscience
The GH-16 type β-1,3-glucanase (BgluC16MK) gene of Lysobacter sp. MK9-1 was cloned to study its antifungal activities. BgluC16MK displays amino acid sequence similarity with GluC from L. enzymogenes strain N4-7. BgluC16MK includes a signal sequence, a catalytic domain and carbohydrate-binding module family 6-type β-glucan binding domain (B-GBD). Th...
Ito, Daichi Nakano, Emiri Karita, Shuichi Umekawa, Midori Ratanakhanokchai, Khanok Tachaapaikoon, Chakrit
Published in
Journal of Applied Glycoscience
Paenibacillus xylaniclasticus strain TW1, a gram-positive facultative anaerobic bacterium, was isolated as a xylanolytic microorganism from the wastes of a pineapple processing factory. A gene encoding one of its xylanolytic enzymes, a β-xylosidase, was cloned and sequenced. Sequence analysis revealed that this β-xylosidase, named Px Xyl43A, was co...
Ida, Tamami Crofts, Naoko Miura, Satoko Matsushima, Ryo Fujita, Naoko
Published in
Journal of applied glycoscience
Amylopectin, which consists of highly branched glucose polymers, is a major component of starch. Biochemical processes that regulate the elongation of glucose polymers and the generation and removal of glucose branches are essential for determining the properties of starch. Starch synthases (SSs) and branching enzyme (BE) mainly form complexes cons...
Kakizaki, Ikuko Kato, Yoji
Published in
Journal of applied glycoscience
Over the past 10 years, many products utilizing the functionality of salmon cartilage proteoglycan have come on the market, and consumer awareness of proteoglycan has increased. During this period, the biggest issue has been how to evaluate the amount and quality of proteoglycan in the cartilage extract blended in the products. In this study, we pr...
Kojima, Keisuke Sunagawa, Naoki Yoshimi, Yoshihisa Tryfona, Theodora Samejima, Masahiro Dupree, Paul Igarashi, Kiyohiko
Published in
Journal of applied glycoscience
Endo-type xylanases are key enzymes in microbial xylanolytic systems, and xylanases belonging to glycoside hydrolase (GH) families 10 or 11 are the major enzymes degrading xylan in nature. These enzymes have typically been characterized using xylan prepared by alkaline extraction, which removes acetyl sidechains from the substrate, and thus the eff...
Machida, Shuntaro Saito, Katsuichi Nishimoto, Mamoru Kitaoka, Motomitsu
Published in
Journal of applied glycoscience
Lacto-N-biose I (LNB) is supposed to represent the bifidus factor in human milk oligosaccharides, and can be practically produced from sucrose and GlcNAc using four bifidobacterial enzymes, 1,3-β-galactosyl-N-acetylhexosamine phosphorylase, sucrose phosphorylase, UDP-glucose-hexose 1-phosphate uridylyltransferase, and UDP-glucose 4-epimerase, recom...
Sato, Katsuyuki Nagasawa, Takae Kasumi, Takafumi
Published in
Journal of applied glycoscience
We previously demonstrated that the organogermanium compound 3-(trihydroxygermyl)propanoic acid (THGP) enhances the enzymatic and alkaline isomerization of an aldose to a ketose through cis-diol complex formation by multiple mechanisms. Its higher affinity for the ketose than the aldose protects the ketose complex from alkaline decomposition. Furth...
Matsumoto, Akane Nakai, Kanae Kawai, Kiyoshi
Published in
Journal of applied glycoscience
The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period, resulting in a harder texture. To improve the texture of electric oven-baked pizza crust, the effects of wat...
Tokuyasu, Ken Yamagishi, Kenji Matsuki, Junko Nei, Daisuke Sasaki, Tomoko Ike, Masakazu
Published in
Journal of applied glycoscience
Pulverization is a potentially powerful solution for the resource management of surplus- and non-standard agricultural products, maintaining their nutritional values for long and ensuring their homogeneity, whereas their original textures could disappear to narrow the application ranges. Therefore, new technologies should be developed for reconstru...
