Production of novel bioactive compounds by enzymes, and their application to food
Open accessAbstract
Recently, people have been paying greater attention to their health and, as a result, the need to use physiologically functional foods was found on the market. For these reasons, the market size of “foods for specified health use” (FOSHU) in Japan has grown and was approximately ¥700 billion in 2008. Many enzymes such as amylases and proteases have been used in food manufacturing because of their diversity, specificity, and mild condition in reaction. The aim of this investigation was the production of novel bioactive compounds by three kinds of transglycosylation reaction of the amylolytic enzymes, and the research and development of physiologically functional foods using these compounds. Phosphoryl oligosaccharides of calcium (POs-Ca) are a complex with Ca and phosphoryl oligosaccharides prepared from potato starch by a hydrolysis (transglycosylation to H2O) of amylolytic enzymes. The chewing gum included POs-Ca prevented dental caries in humans. Highly branched cyclic dextrin (HBCD) was produced from amylopectin by branching enzyme (intramolecular transglycosylation), which had a relatively narrow molecular-weight distribution compared with commercially available dextrins. The sports drink containing HBCD enhanced swimming endurance in mice and humans. α-Glycosylhesperidin (G-Hsp) was produced from starch and hesperidin, a flavonoid found abundantly in citrus fruits, by the intermolecular transglycosylation using cyclodextrin glucanotransferase. Oral administration of G-Hsp improved rheumatoid arthritis in mice and humans, and poor blood circulation in women. In this study, we looked to prove that this enzymatic modification technique was useful in creating unique and effective physiologically functional foods. These functional foods are expected to improve the health and quality of life of many people.
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HBCD has a low osmolarity (a 10% HBCD solution has an osmotic pressure of 9 mOsm·kg−1) that could favor gastric emptying, allowing it to be used to produce a sports drink without increasing osmotic pressure too much, reaching 150 mOsm·kg−1 when added minerals, vitamins, and organic acids.
“Due to its relatively high weight and narrow molecular distribution, HBCD has a low osmolarity (a 10% HBCD solution has an osmotic pressure of 9 mOsm·kg−1) that could favor gastric emptying, which is why it can be used to produce a sports drink without increasing the osmotic pressure too much, reaching 150 mOsm·kg−1 when added minerals, vitamins, and organic acids [80,81].”
From The 4R’s Framework of Nutritional Strategies for Post-Exercise Recovery: A Review with Emphasis on New Generation of Carbohydrates (2020) · cites this paper as [81]
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Research works printed but not linked: 1
- [20]20. Amylase Research Society of Japan (Ed.). Handbook of Amylases and Related Enzymes , Pergamon Press, Oxford (1988).
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Bonilla, D. A., Pérez-Idárraga, A., Odriozola-Martínez, A., & Kreider, R. B. (2020) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph18010103 · Cited by 77 · see citing works
“Due to its relatively high weight and narrow molecular distribution, HBCD has a low osmolarity (a 10% HBCD solution has an osmotic pressure of 9 mOsm·kg−1) that could favor gastric emptying, which is why it can be used to produce a sports drink without increasing the osmotic pressure too much, reaching 150 mOsm·kg−1 w…”
Background
- Authors
- Kometani, T.
- Affiliations
- Ezaki Glico (Japan) (JP)
- Corresponding author
- Kometani, Takashi
- Venue
- Pure and Applied Chemistry
- Publisher
- Walter de Gruyter GmbH
- Published
- 2010-01-16
- Volume
- 82
- Issue
- 1
- Pages
- 269-287
- ISSN
- 0033-4545 (ISSN-L)
- 1365-3075
- OpenAlex
- W2155672989
- Cited by
- 7
- References
- 31
- Citations by year
- 2022: 1 · 2020: 1 · 2019: 2 · 2014: 1 · 2012: 2
- FWCI
- 0.26
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Pure and Applied Chemistry (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- enzymatic transglycosylation, bioactive compounds, functional foods, amylolytic enzymes, calcium, chewing gum, dental caries prevention, amylopectin, branching enzyme, cyclodextrin glycosyltransferase, hesperidin, flavonoids, rheumatoid arthritis, sports drinks, swimming endurance, potato starch
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