Bioactive Compounds / Food Microbiology : < Note >: Glucosyl Rubusosides by Dextransucrases Improve the Quality of Taste and Sweetness

Glucosyl rubusosides were synthesized by two dextransucrases. LcDexT was obtained from Leuconosotoc citreum, that LlDexT was obtained from Leuconostoc lactis. LcDexT and LlDexT regioselectively transferred a glucosyl residue to the 13-O-glucosyl moiety of rubusoside with high yield of 59-66% as anal...

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Bibliographic Details
Published inJournal of microbiology and biotechnology Vol. 26; no. 3; pp. 493 - 497
Main Authors Jin A Ko, Young Bae Ryu, Ji Young Park, Cha Young Kim, Joong Su Kim, Seung Hee Nam, Woo Song Lee, Young Min Kim
Format Journal Article
LanguageKorean
Published 한국미생물생명공학회 31.03.2016
Subjects
Acceptor reaction
dextransucrase
Leuconostoc citreum
Leuconostoc lactis
rubusoside
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Summary:Glucosyl rubusosides were synthesized by two dextransucrases. LcDexT was obtained from Leuconosotoc citreum, that LlDexT was obtained from Leuconostoc lactis. LcDexT and LlDexT regioselectively transferred a glucosyl residue to the 13-O-glucosyl moiety of rubusoside with high yield of 59-66% as analyzed by TLC and HPLC. Evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. These results indicate that transglucosylation at the 13-O-glucosyl moiety of rubusoside by different regioselective dextransucrases can be applicable for increasing its sweetness and quality of taste.
Bibliography:The Korean Society for Applied Microbiology
ISSN:1017-7825