FOOD CHEMISTRY
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2026
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IF 10.4
Ru Jia,Sha Yan,Xuezhe Huang,Zongyan Cui,Xiaofeng Xue
Honey is primarily composed of sugars, with their profiles governing its quality. Twelve types of sugars in 784 honey samples, including 20 types of Chinese monofloral honeys, were accurately quantified by ultra-high performance liquid chromatography coupled with evaporative light scattering detection. Turanose (1.48 ± 0.63 g/100 g) was the most abundant oligosaccharide, followed by maltose (1.33 ± 0.43 g/100 g), and erlose (0.96 ± 0.80 g/100 g) was the predominant trisaccharide. Using unsupervised clustering, these honey samples were segmented into three clusters: high-oligosaccharide (e.g., jujube and fennel honey), high-glucose and low-oligosaccharide (e.g., rape, lychee and rubber honeys) and moderate-oligosaccharide clusters. The correlation analysis revealed strong correlations among turanose, maltulose, kojibiose and isomaltose, suggesting co-transformation among these sugars during honey ripening process and guiding future research directions. This study elucidated the sugar profile characteristics of Chinese honey, laying the foundation for enhancing its quality.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2026
·
IF 5.3
Simeng Shao,Yi Wu,Peng Yu,Xilin Wan,Hongmei Yang
Panax ginseng is widely utilized as a functional food ingredient. The steaming process is a critical treatment that profoundly alters the metabolic profiles and enhances the therapeutic properties of Panax ginseng . This study characterized ginsenosides, saccharides, and amino acids in eight ginseng samples using ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) and multivariate data analysis. A total of 224 ginsenosides were identified, with 128 compounds exclusively detected in black ginseng (BG). Quantitative analysis of 49 metabolites showed that BG was enriched in rare ginsenosides (e.g., Rg3, Rg5, and Rk1) and monosaccharides (glucose and fructose) but had lower levels of basic amino acids, particularly arginine. Partial least-squares discriminant analysis (PLS-DA) identified 10 key discriminative markers distinguishing BG from other varieties. Furthermore, desorption electrospray ionization mass spectrometry imaging (DESI-MSI) visualized the spatial distribution of these markers, revealing their preferential accumulation in the cambium and phloem tissues. These findings provide comprehensive insights into the phytochemical transformation of ginseng during mild thermal processing, facilitating the development of BG as a functional food ingredient and supporting quality control in the food industry.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2026
·Vol. 74
·期 30
·23649-23661
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IF 6.7
Huang Haidong,Li Yangyang,Song Jinsong,Zhao Yuhan,Liu Yanfeng,Li Jianghua,Du Guocheng,Chen Jian,Li Zhendong,Lv Xueqin,Xu Xianhao,Liu Long
Trehalose is a nonreducing disaccharide widely used for
its biomolecule-protective
properties. However, multienzyme cascade production remains limited
by low enzyme expression and suboptimal catalytic performance. To
address this, thermostable maltooligosyltrehalose synthase (TreY)
and trehalohydrolase (TreZ) from Arthrobacter ramosus were individually expressed intracellularly in Bacillus subtilis , and the crude lysates were combined for
trehalose biosynthesis, achieving 281.4 g/L trehalose and a yield
of 0.7 g trehalose/g maltodextrin. Integrated computational screening
identified MalQ-3 from Cyanobacterium stanieri as a suitable 4-α-glucanotransferase for soluble expression.
Subsequent semirational engineering generated MalQ-3-M2 (S54P/V472F),
with enhanced activity and stability associated with improved substrate-pocket
dynamics, thereby facilitating glucan-chain rearrangement and short-chain
reutilization. MalQ-3-M2 was
separately expressed in B. subtilis and incorporated into the crude-lysate cascade, increasing the trehalose
titer to 338 g/L and the yield to 0.85 g trehalose/g maltodextrin.
Overall, this work establishes a scalable B. subtilis platform for efficient trehalose production.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
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IF 8.7
Xueting Zhang,Tong Ye,Yanli Zhang,Li Huang,Yimeng Song,Xucheng Zhang,Yinliang Zhang,Yazhong Xiao,Wei Fang
Raw starch-degrading α-amylases play a key role in the cold hydrolysis of starch granules. Using bioinformatic approaches, one α-amylase-encoding gene, AmySy , was identified in the database. AmySy exhibited high activity toward raw corn and microalgal starch, with specific activities of 7570 ± 234 and 2564 ± 33 U/mg, respectively. Through a combination of computational design strategies, the variant AmySy:G207H was obtained, which exhibited enhanced catalytic performance. The half-life of AmySy:G207H at 35 °C was extended to 113 h, representing a 3.0-fold increase over AmySy. Using 30% raw corn flour as the substrate, the hydrolysis rate of AmySy:G207H reached 34.7% after a 5-h reaction. A chemo-enzymatic saccharification process for microalgae was developed using AmySy:G207H. After a three-hour reaction, the reducing sugar yield reached 367.5 mg/g microalgal biomass, which was 2.5 times that obtained through chemical hydrolysis alone. Owing to its ability to hydrolyze raw corn and microalgal starch, as well as its excellent thermostability, AmySy:G207H can be considered an efficient enzyme for the conversion of raw starch into sugar.
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Science Advances
·
2026
·Vol. 12
·期 1
·
IF 12.5
Yunqi Xiao,Shanyu Zhang,Xinmeng Gao,Tian Li,Hanhan Zhang,Panke Zhang,Shuo Huang
Oligosaccharides, polymers of covalently linked monosaccharides, are essential biomolecules mediating diverse biological and physiological processes. Despite their critical roles, the structural complexity of many oligosaccharides poses a notable challenge for comprehensive characterization, limiting our understanding of their biological functions. Nanopores as emerging single-molecule sensors offer promise for oligosaccharide structural analysis. Here, we demonstrate direct discrimination of diverse mono- and oligosaccharides using a hetero-octameric Mycobacterium smegmatis porin A (MspA) nanopore integrated with a single phenylboronic acid (PBA) adapter (MspA-90PBA). The high-resolution event signatures generated by MspA-90PBA enable structural analysis of complex oligosaccharides via hydrolysis into smaller fragments, which can be analyzed for either structure profiling or determination. Using a minimized reference database, we achieve structural determination of raffinose, stachyose, and verbascose through nanopore characterization of its hydrolyzed fragments followed by fragment assembly. This work establishes a framework for nanopore-based oligosaccharide analysis, combining single-molecule sensing with a fragment assembly strategy to address the long-standing challenge of glycan structural elucidation.
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CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Yixi Liu,Yazhen Wu,Hangyan Ji,Xiaoxiao Li,Zhengyu Jin,Birte Svensson,Yuxiang Bai
Isomalto/malto-polysaccharides (IMMPs) derived from malto-oligosaccharides such as maltoheptaose (G7) are elongated non-branched gluco-oligosaccharides produced by 4,6-α-glucanotransferase (GtfB). However, G7 is expensive and cumbersome to produce commercially. In this study, a cost-effective enzymatic process for IMMPs synthesis is developed that utilizes the combined action of cyclodextrinase from Palaeococcus pacificus (PpCD) and GtfB-ΔN from Limosilactobacillus reuteri 121 to convert β-cyclodextrin into IMMPs with a maximum yield (16.19 %, w/w). The purified IMMPs synthesized by simultaneous or sequential treatments, designated as IMMP-Sim and IMMP-Seq, possess relatively high contents of α-(1 → 6) glucosidic linkages. By controlling the release of G7 and smaller malto-oligosaccharides by PpCD, IMMP-Seq was obtained of DP varying from 12.9 to 29.5. Enzymatic fingerprinting revealed different linkage-type distribution of α-(1 → 6) linked segments with α-(1 → 4) segments embedded at the reducing end and middle part. The proportion of α-(1 → 6) segments containing the non-reducing end was 56.76 % for IMMP-Sim but 28.98 % for IMMP-Seq. Addition of G3 or G4 as specific acceptors resulted in IMMPs exhibiting low polydispersity . This procedure can be applied as a novel bioprocess that does not require costy high-purity malto-oligosaccharides and with control of the average DP of IMMPs by adjusting the substrate composition .
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CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Yazhen Wu,Xiaoxiao Li,Zhengyu Jin,Birte Svensson,Yuxiang Bai
How to improve the solubility of linear dextrins (LD) and retain their characteristic helix amphiphilic cavities with flexible embedding capability, is a question worth exploring without adding new chemical groups. The strategy presented in this study is to attach a highly flexible (α-1 → 6) glucochain at the reducing end of LD by preparing a new type of dextrin, referred to as single-arm linear dextrin (SLD). In the actual synthesis, an (α-1 → 6) linked oligosaccharide of DP ¯ 10.7 (PDI = 1.28) was formed by extension of glucose units onto sucrose (2 M) by using L940W mutant of the glucansucrase GTF180-ΔN firstly. Next using γ-CD as glucosylation donor γ-CGTase extended this (α-1 → 6) glucochain with (α-1 → 4) bonds. SLD is a chimeric glucosaccharide comprising an (α-1 → 4) linked part ( DP ¯ 10.5) attached to the nonreducing end of an (α-1 → 6) glucochain as verified by enzyme fingerprinting and 1 H NMR. Furthermore, SLD was validated to show greatly improved solubility and dispersibility of resveratrol in water, as indicated by a 3.12-fold enhancement over the solubility in the presence of 0.014 M SLD. This study provided a new strategy for solving the solubility problem of LD and opens possibilities for new design of the fine structure of starch-like materials.
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Current Research in Food Science
·
2022
·
IF 6.269
Simeng Shao,Weiyin Xu,Zhaoyang Xie,Mengyuan Li,Jingli Zhao,Xinxin Yang,Peng Yu,Hongmei Yang
Despite the widely recognized importance of ginseng carbohydrates, their structural analysis is still challenging due to structural complexity. This study presents the first ion mobility-mass spectrometry (IM-MS) combined with 1-phenyl-3-methyl-5-pyrazolone (PMP) labeling and multivariate data analysis for profiling carbohydrates in the seven ginseng products. 11 carbohydrates were tentatively annotated, including 5 first found in ginseng, and three of them were solely detected in black ginseng (BG) samples, speculated as monosaccharides bearing various groups based on MS 2 analysis. Furthermore, 3D profiles of carbohydrates in IM-MS of the samples showed good discrimination between the varieties of ginseng which were classified into two groups utilizing carbohydrate contents by PLS-DA. The big difference between BG and the others may be ascribed to the repeated heating and steaming process for preparation of BG products. Our findings may provide insights into the differences in bioactivity of different ginseng varieties for future research and show a valuable methodology for discovering unknown carbohydrates.
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INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2022
·Vol. 23
·期 13
·6928
·
IF 6.208
Meixing Wang,Huizhen Hu,Buyu Zhang,Yang Zheng,Pan Wu,Zhenghui Lu,Guimin Zhang
Panose is a type of functional sugar with diverse bioactivities. The enzymatic conversion bioprocess to produce high purity panose with high efficiency has become increasingly important. Here, a new neopullulanase (NPase), Amy117 fromB. pseudofirmus703, was identified and characterized. Amy117 presented the optimal activity at pH 7.0 and 30 °C, its activity is over 40% at 10 °C and over 80% at 20 °C, which is cold-active. The enzyme cleaved α-1, 4-glycosidic linkages of pullulan to generate panose as the only hydrolysis product, and degraded cyclodextrins (CDs) and starch to glucose and maltose, with an apparent preference for CDs. Furthermore, Amy117 can produce 72.7 mg/mL panose with a conversion yield of 91% (w/w) based on 80 mg/mL pullulan. The sequence and structure analysis showed that the low proportion of Arg, high proportion of Asn and Gln, and high α-helix levels in Amy117 may contribute to its cold-active properties. Root mean square deviation (RMSD) analysis also showed that Amy117 is more flexible than two mesophilic homologues. Hence, we discovered a new high-efficiency panose-producing NPase, which so far achieves the highest panose production and would be an ideal candidate in the food industry.Keywords:neopullulanase (NPase);pullulan;panose production;high-efficiency
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CARBOHYDRATE POLYMERS
·
2022
·
IF 10.723
Naixiang Xue,Yanli Wang,Xiaoxiao Li,Yuxiang Bai
Isomalto/malto-polysaccharides (IMMPs) with degree of polymerization (DP) 10–100 have novel potential applications, including enhanced solubility and anti-inflammatory. However, there are minimal synthetic methods for preparing IMMPs with a relatively higher DP, which is due to the lack of suitable molecular weight linear dextrins (I-LDs). The existing I-LDs preparation methods have disadvantages, such as low yield and uncontrollable molecular weight. Therefore, this study proposes a method for preparing soluble linear dextrins (S-LDs, M w = 2.1 kDa) by low-temperature retrogradation from debranched waxy corn starch (M w = 3.0 kDa). S-LDs reacted with 4,6-α-glucanotransferase GtfB-ΔN from Limosilactobacillus reuteri 121 to yield IMMPs with 12.3 kDa M w and 83.8% α1 → 6 linkages content. Process monitoring revealed the synthesis mechanism and a detailed reaction process. Finally, IMMPs were identified by enzyme fingerprinting as α1 → 6 chains with α1 → 4 fragments inlaid at the reducing, non-reducing end, and middle part. This study provides a new synthesis method and more structural information for IMMPs.
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Microbiology Spectrum
·
2021
·Vol. 9
·期 3
·
IF 7.171
Alia Rizvi Syeda Kazim,Yuting Jiang,Shengnan Li,Xiaoxiao He
α-Glucan is a major cell wall component and a virulence and adhesion factor for fungal cells. However, the biosynthetic pathway of α-glucan was still unclear. α-Glucan was shown to be composed mainly of 1,3-glycosidically linked glucose, with trace amounts of 1,4-glycosidically linked glucose. Besides the α-glucan synthetases, amylase-like proteins were also important for α-glucan synthesis. In our previous work, we showed that Aspergillus nidulans AmyG was an intracellular protein and was crucial for the proper formation of α-glucan. In the present study, we expressed and purified AmyG in an Escherichia coli system. Enzymatic characterization found that AmyG mainly functioned as an α-amylase that degraded starch into maltose. AmyG also showed weak glucanotransferase activity. Most intriguingly, supplementation with maltose in shaken liquid medium could restore the α-glucan content and the phenotypic defect of a ΔamyG strain. These data suggested that AmyG functions mainly as an intracellular α-amylase to provide maltose during α-glucan synthesis in A. nidulans.IMPORTANCE Short α-1,4-glucan was suggested as the primer structure for α-glucan synthesis. However, the exact structure and its source remain elusive. AmyG was essential to promote α-glucan synthesis and had a major impact on the structure of α-glucan in the cell wall. Data presented here revealed that AmyG belongs to the GH13_5 family and showed strong amylase function, digesting starch into maltose. Supplementation with maltose efficiently rescued the phenotypic defect and α-glucan deficiency in an ΔamyG strain but not in an ΔagsB strain. These results provide the first piece of evidence for the primer structure of α-glucan in fungal cells, although it might be specific to A. nidulans.
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Journal of Ginseng Research
·
2021
·
IF 6.06
Na Zhang,Xin Huang,Yun-Long Guo,Hao Yue,Chang-Bao Chen,Shu-Ying Liu
Background Dried and red ginseng are well-known types of processed ginseng and are widely used as healthy food. The dried and red ginseng quality may vary with the storage period of raw ginseng. Therefore, herein, the effect of the storage period of fresh ginseng on processed ginseng quality was evaluated through multicomponent quantification with statistical analysis. Methods A method based on ultrahigh performance liquid chromatography coupled to triple quadrupole mass spectrometry in multiple-reaction monitoring mode (UPLC-MRM-MS) was developed for quantitation of ginsenosides and oligosaccharides in dried and red ginseng. Principal component analysis and partial least squares discriminant analysis were conducted to evaluate the dynamic distributions of ginsenosides and oligosaccharides after different storage periods. Results Eighteen PPD, PPT and OLE ginsenosides and nine reducing and nonreducing oligosaccharides were identified and quantified. With storage period extension, the ginsenoside content in the processed ginseng increased slightly in the first 2 weeks and decreased gradually in the following 9 weeks. The content of reducing oligosaccharides decreased continuously as storage time extending, while that of the nonreducing oligosaccharides increased. Chemical conversions occurred during storage, based on which potential chemical markers for the storage period evaluation of fresh ginseng were screened. Conclusion According to ginsenoside and oligosaccharide distributions, it was found that the optimal storage period was 2 weeks and that the storage period of fresh ginseng should not exceed 4 weeks at 0 °C. This study provides deep insights into the quality control of processed ginseng and comprehensive factors for storage of raw ginseng.
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