Literature DB >> 19397266

Identification of oligosaccharides formed during stachyose hydrolysis by Pectinex Ultra SP-L.

Antonia Montilla1, Nieves Corzo, Agustin Olano, María Luisa Jimeno.   

Abstract

The commercial enzyme preparation Pectinex Ultra SP-L containing fructosyltransferase activity was used to hydrolyze stachyose. During this reaction, besides the formation of mono-, di-, and trisaccharides (DP(3)), the presence of one pentasaccharide (DP(5)) and a new oligosaccharide (DP(6)) has been detected by gas chromatography. DP(5) and DP(6) oligosaccharides were isolated and fully characterized for the first time by an extensive nuclear magnetic resonance (NMR) study. Complete structure elucidation and full proton and carbon assignments were carried out using 1D ((1)H, (13)C) and 2D (gCOSY, multiplicity-edited gHSQC, gHSQC-TOCSY, and gHMBC) NMR experiments. The two oligosaccharides were shown to be stachyose-based structures; the pentasaccharide has a fructose unit linked to the C-1 of the fructose end of stachyose, and the hexasaccharide has a fructose unit linked to the C-1 of the fructose end of the pentasaccharide. The fructosyltransferase activity present in Pectinex Ultra SP-L allows new uses of this commercial enzyme preparation in the synthesis of oligosaccharides derived from alpha-galactosides.

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Year:  2009        PMID: 19397266     DOI: 10.1021/jf900309x

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

1.  The effects of the natural enzyme, Pectinex Ultra SP-L, on human cell cultures and bacterial biofilms in vitro.

Authors:  Ian P Olwoch; Oppel B W Greeff; Gisela Jooné; Vanessa Steenkamp
Journal:  BMC Microbiol       Date:  2014-10-02       Impact factor: 3.605

2.  Bioactive Constituents Obtained from the Seeds of Lepidium apetalum Willd.

Authors:  Sijian Wang; Pingping Shi; Lu Qu; Jingya Ruan; Shengcai Yang; Haiyang Yu; Yi Zhang; Tao Wang
Journal:  Molecules       Date:  2017-03-28       Impact factor: 4.411

3.  Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose.

Authors:  Marta Corzo-Martinez; Alice Luscher; Blanca de Las Rivas; Rosario Muñoz; F Javier Moreno
Journal:  PLoS One       Date:  2015-09-25       Impact factor: 3.240

  3 in total

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