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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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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Abstract 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.
AbstractList 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.
Author Cha Young Kim
Seung Hee Nam
Joong Su Kim
Young Min Kim
Ji Young Park
Young Bae Ryu
Woo Song Lee
Jin A Ko
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SubjectTerms Acceptor reaction
dextransucrase
Leuconostoc citreum
Leuconostoc lactis
rubusoside
Title Bioactive Compounds / Food Microbiology : < Note >: Glucosyl Rubusosides by Dextransucrases Improve the Quality of Taste and Sweetness
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