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Background: Cyclo-isomalto-oligosaccharides (CI) have been reported to inhibit glucosyltransferases (GTF) in vitro. GTF is an enzyme related to oral plaque synthesis. However, there are few clinical studies to investigate the effect of CI on oral plaque via inhibiting GTF activity. Objective: The purpose of this study was to evaluate the inhibitory effect of consuming CI-Dextran mix on plaque accumulation in healthy Japanese adults. Methods: This randomized, placebo-controlled, double-blind, parallel-group comparison study was conducted from May 26, 2022, to September 16, 2022. Individuals who agreed to participate in the study were randomly assigned to the CIDextran mix group with 60 mg/day (n = 22), the CI-Dextran mix group with 600 mg/day (n = 11), or the placebo group (n = 22). The intervention period was three days, and the outcome of this study was the plaque index (PlI), an indicator of plaque accumulation. Results: Our results showed that the CI-Dextran mix group (600mg/day) had significantly lower post-intervention PlI values than the placebo group in a full analysis set (FAS). In individuals identified as prone to plaque accumulation among the FAS, both CI-Dextran mix groups showed significantly lower PlI values than the placebo group. No adverse events were observed during the study period, and consumption of the test food under the study conditions was considered safe. Conclusions: Our results clearly indicated that a high dose of CI-Dextran mix (600 mg/day) could significantly reduce plaque formation in healthy Japanese adults, while a marginal reduction was noted for the group taking a low dose (60 mg/day). In particular, intake of both doses (CI-Dextran mix 60 mg/day and 600 mg/day) in individuals who were prone to plaque accumulation, could significantly inhibit plaque formation. [ABSTRACT FROM AUTHOR]

Starch-derived isomaltooligosaccharide (IMO) is potentially used as prebiotics in infant formulas. Given that they are non-digestible carbohydrates rich in reducing substrates, it’s crucial to understand if they can interact with β-lactoglobulin (β-LG) to produce Maillard reaction products (MRPs) and how these MRPs might influence the nutritional properties of β-LG. In our investigation, we conjugated β-LG with IMO to generate MRPs. Using a spectrophotometer, we identified the intermediates and assessed browning. We also evaluated changes in free amino groups and structural alterations. The antioxidative activity of the resulting compounds was assessed using DPPH and the ferric reducing/antioxidant power (FRAP) assay. Our data revealed increased visible absorption and fluorescence intensity, suggesting the formation of intermediate and browning products. The content of free amino groups diminished by 33%, supporting the conjugation of IMO with β-LG. However, circular dichroism results indicated no significant alterations in the secondary structure of β-LG. Notably, the β-LG-IMO MRPs exhibited enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing/antioxidant power (FRAP). The findings provide insights into the characteristics and antioxidant activities of the conjugates derived from IMO and dairy protein in infant formula.

Bacillus subtilis strain AP-1, which produces α-glucosidase with transglucosidase activity, was used to produce a series of long-chain isomaltooligosaccharides (IMOs) with degree of polymerization (DP) ranging from 2 to 14 by direct fermentation of maltose. A total IMOs yield of 36.33 g/L without contabacillusmination from glucose and maltose was achieved at 36 h of cultivation using 50 g/L of maltose, with a yield of 72.7%. IMOs were purified by size exclusion chromatography with a Superdex 30 Increase column. The molecular mass and DP of IMOs were analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS). Subsequently, linkages in produced oligosaccharides were verified by enzymatic hydrolysis with α-amylase and oligo-α-1,6-glucosidase. These IMOs showed prebiotic properties, namely tolerance to acidic conditions and digestive enzymes of the gastrointestinal tract, stimulation of probiotic bacteria growth to produce short-chain fatty acids and no stimulating effect on pathogenic bacteria growth. Moreover, these IMOs were not toxic to mammalian cells at up to 5 mg/mL, indicating their biocompatibility. Therefore, this research demonstrated a simple and economical method for producing IMOs with DP2–14 without additional operations; moreover, the excellent prebiotic properties of the IMOs offer great prospects for their application in functional foods. [ABSTRACT FROM AUTHOR]

The high-degree polymerization of isomaltooligosaccharide (IMO) not only effectively promotes the growth and reproduction of Bifidobacterium in the human body but also renders it resistant to rapid degradation by gastric acid and can stimulate insulin secretion. In this study, we chose the engineered strain expressed dextranase (PsDex1711) as the research model and used the AutoDock vina molecular docking technique to dock IMO4, IMO5, and IMO6 with it to obtain mutation sites, and then studied the potential effect of key amino acids in this enzyme on its hydrolysate composition and enzymatic properties by site-directed mutagenesis method. It was found that the yield of IMO4 increased significantly to 62.32% by the mutant enzyme H373A. Saturation mutation depicted that the yield of IMO4 increased to 69.81% by the mutant enzyme H373R, and its neighboring site S374R IMO4 yield was augmented to 64.31%. Analysis of the enzymatic properties of the mutant enzyme revealed that the optimum temperature of H373R decreased from 30 °C to 20 °C, and more than 70% of the enzyme activity was maintained under alkaline conditions. The double-site saturation mutation results showed that the mutant enzyme H373R/N445Y IMO4 yield increased to 68.57%. The results suggest that the 373 sites with basic non-polar amino acids, such as arginine and histidine, affect the catalytic properties of the enzyme. The findings provide an important theoretical basis for the future marketable production of IMO4 and analysis of the structure of dextranase. [ABSTRACT FROM AUTHOR]

Background: Mulberry fruit is a source of phenolic compounds and has biological properties. This study aimed to assess the effects of isomaltooligosaccharide (IMO) added to mulberry juice on prebiotic activity and gut fermentation properties. Objectives: The study aimed to produce mulberry juice supplemented with IMO, which might generate short chain fatty acids (SCFA), and to examine the effects of a prebiotic activity after fecal fermentation. Materials and methods: Functional mulberry juices were prepared with three different levels of isomaltooligosaccharide (IMO), namely 0% (MBI0), 2% (MBI2), and 8% (MBI8). The study tested mulberry juices supplemented with IMO, which generated short-chain fatty acids (SCFA), phenolic metabolites, and favored beneficial gut bacteria, and examined the prebiotic activity after fecal fermentation by the colonic microbiota. A crossflow hollow fiber microfiltration system with a 0.22 μm pore size was employed to deliver permeates considered non-thermally pasteurized juices. Results: The results show that short chain fatty acids (SCFA) included large propionic acid and butyric acid concentrations at 48h. The percent of bifidobacteria significantly increased to 5.03% and 17.53% in 24 hours fermentation of MBI2 and MBI8, respectively. After fecal batch culture fermentation, some anthocyanin metabolites such as 3-(2-hydroxyphenyl) propionic acid, 3,4-dihydroxybenzaldehyde, L-phenylalanine, and aminocaproic acid, were detected. Therefore, IMO can serve as a potential prebiotic ingredient added in mulberry juice for promoting the growth of beneficial gut microbiota. Conclusion: The results show that IMO favored beneficial microorganisms in the gut and contributed to biologically active compounds such as metabolites of polyphenols and anthocyanins in the gut. [ABSTRACT FROM AUTHOR]

Intestinal diseases are mainly caused by a decrease in the relative abundance of probiotics and an increase in the number of pathogenic bacteria due to dysbiosis of the intestinal flora. High degree polymerization isomaltooligosaccharide (IMO) can promote probiotic metabolism and proliferation. In this study, the dextranase (PsDex1711) gene of marine bacterial Pseudarthrobacter sp. RN22 was cloned and expressed in Escherichia coli BL21 (DE3). The optimal pH and temperature of the dextranase were 6.0 and 30 °C, respectively, showing the highest stability at 20 °C. The dextran T70 could be hydrolyzed to produce IMO3, IMO4, IMO5, and IMO6 with a high degree of polymerization. The hydrolysate of 1 mg/mL could significantly promote the growth of Lactobacillus and Bifidobacterium after 12 h culture and the formation of biofilms by 58.2%. The hydrolysates could promote the proliferation of probiotics. Furthermore, the IC50 of scavenging rate of DPPH, hydroxyl radical, and superoxide anion was less than 20 mg/mL. This study provides a crucial theoretical basis for the application of dextranase such as pharmaceutical and food industries. [ABSTRACT FROM AUTHOR]

Obtaining high-degree polymerized isomaltose is more difficult while achieving better prebiotic effects. We investigated the mutation specificity and enzymatic properties of SP5-Badex, a dextranase from the GH66 family of Bacillus aquimaris SP5, and determined its mutation sites through molecular docking to obtain five mutants, namely E454K, E454G, Y539F, N369F, and Y153N. Among them, Y539F and Y153N exhibited no enzymatic activity, but their hydrolysates included isomaltotetraose (IMO4). The enzymatic activity of E454G was 1.96 U/ml, which was 3.08 times higher than that before mutation. Moreover, 70% of the enzymatic activity could be retained after holding at 45°C for 180 min, which was 40% higher than that of SP5-Badex. Furthermore, its IMO4 content was 5.62% higher than that of SP5-Badex after hydrolysis at 30°C for 180 min. To investigate the effect of different amino acids on the same mutation site, saturation mutation was induced at site Y153, and the results showed that the enzyme activity of Y153W could be increased by 2 times, and some of the enzyme activity could still be retained at 50°C. Moreover, the enzyme activity increased by 50% compared with that of SP5-Badex after holding at 45°C for 180 min, and the IMO4 content of Y153W was approximately 64.97% after hydrolysis at 30°C for 180 min, which increased by approximately 12.47% compared with that of SP5-Badex. This site is hypothesized to rigidly bind to nonpolar (hydrophobic) amino acids to improve the stability of the protein structure, which in turn improves the thermal stability and simultaneously increases the IMO4 yield.

Bacillus subtilis strain AP-1, which produces α-glucosidase with transglucosidase activity, was used to produce a series of long-chain isomaltooligosaccharides (IMOs) with degree of polymerization (DP) ranging from 2 to 14 by direct fermentation of maltose. A total IMOs yield of 36.33 g/L without contabacillusmination from glucose and maltose was achieved at 36 h of cultivation using 50 g/L of maltose, with a yield of 72.7%. IMOs were purified by size exclusion chromatography with a Superdex 30 Increase column. The molecular mass and DP of IMOs were analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS). Subsequently, linkages in produced oligosaccharides were verified by enzymatic hydrolysis with α-amylase and oligo-α-1,6-glucosidase. These IMOs showed prebiotic properties, namely tolerance to acidic conditions and digestive enzymes of the gastrointestinal tract, stimulation of probiotic bacteria growth to produce short-chain fatty acids and no stimulating effect on pathogenic bacteria growth. Moreover, these IMOs were not toxic to mammalian cells at up to 5 mg/mL, indicating their biocompatibility. Therefore, this research demonstrated a simple and economical method for producing IMOs with DP2–14 without additional operations; moreover, the excellent prebiotic properties of the IMOs offer great prospects for their application in functional foods.

This study investigated the effects of isomaltooligosaccharide (IMO) and Bacillus in perinatal diets on the duration of farrowing and post-weaning estrus, serum reproductive hormone concentrations, and gut microbiota and its metabolites of sows. Multiparous sows (n = 130) were fed diets without IMO (control, CON group), or diets containing only IMO (IMO group), IMO and Bacillus subtilis (IMOS group), IMO and Bacillus licheniformis (IMOL group), and IMO and B. subtilis and B. licheniformis (IMOSL group), respectively. The results indicate that the duration of farrowing and post-weaning estrus was shorter in sows in the IMOS, IMOL, and IMOSL groups, and the weaning-estrous interval was lower in sows in the IMOL greoup. In addition, the lowest fecal score was observed in the IMOL group during d 106 to 112 of gestation. Sows in most of the treatment groups had a higher concentration of serum prolactin and prostaglandin at farrowing, but a lower serum concentration of estradiol, oxytocin, and progesterone on d 18 of lactation than sows in the CON group. The treatment groups had a higher abundance of Candidatus Methanoplasma and Bacillus and a lower abundance of Escherichia-Shigella in their feces at farrowing. Furthermore, the treatment groups had higher concentrations of total short-chain fatty acids (SCFA) in feces at farrowing and a higher concentration of branched fatty acids in feces on d 18 of lactation. Furthermore, the abundance of Bacillus in feces was positively correlated with serum prostaglandin concentrations and fecal total SCFA of sows at farrowing, but was negatively correlated with the duration of farrowing. Overall, dietary IMO and Bacillus supplementation affected the concentration of serum reproductive hormones and the duration of farrowing and post-weaning estrus, and the gut microbiota is a key factor.

The high-degree polymerization of isomaltooligosaccharide (IMO) not only effectively promotes the growth and reproduction of Bifidobacterium in the human body but also renders it resistant to rapid degradation by gastric acid and can stimulate insulin secretion. In this study, we chose the engineered strain expressed dextranase (PsDex1711) as the research model and used the AutoDock vina molecular docking technique to dock IMO4, IMO5, and IMO6 with it to obtain mutation sites, and then studied the potential effect of key amino acids in this enzyme on its hydrolysate composition and enzymatic properties by site-directed mutagenesis method. It was found that the yield of IMO4 increased significantly to 62.32% by the mutant enzyme H373A. Saturation mutation depicted that the yield of IMO4 increased to 69.81% by the mutant enzyme H373R, and its neighboring site S374R IMO4 yield was augmented to 64.31%. Analysis of the enzymatic properties of the mutant enzyme revealed that the optimum temperature of H373R decreased from 30 °C to 20 °C, and more than 70% of the enzyme activity was maintained under alkaline conditions. The double-site saturation mutation results showed that the mutant enzyme H373R/N445Y IMO4 yield increased to 68.57%. The results suggest that the 373 sites with basic non-polar amino acids, such as arginine and histidine, affect the catalytic properties of the enzyme. The findings provide an important theoretical basis for the future marketable production of IMO4 and analysis of the structure of dextranase.

We attempted to develop an efficient method for producing isomaltose, a disaccharide consisting of an α-(1→6)-linkage, from starch by combining enzymes of known activity. We found that the combination of 1,4-α-glucan 6-α-glucosyltransferase from Bacillus globisporus N75 and isopullulanase from Aspergillus brasiliensis ATCC 9642 led to the efficient synthesis of isomaltose. Inclusion of isoamylase and cyclomaltodextrin glucanotransferase resulted in increased efficiency, with production yields exceeding 70%. Furthermore, we considered that isomaltooligosaccharides could be synthesized from starch by combining 1,4-α-glucan 6-α-glucosyltransferase from Paenibacillus sp. PP710 and isopullulanase. In reactions that additionally utilized isoamylase and α-amylase, the total concentration of product, which included a series of isomaltooligosaccharides from isomaltose to isomaltodecaose, was 131 mm, and the ratio of 6-linked glucopyranosyl bonds to all bonds was 91.7% at a substrate concentration of 10%. The development of these manufacturing methods will accelerate the industrial production of isomaltose and isomaltooligosaccharides. [ABSTRACT FROM AUTHOR]

Immature green rice contains high content of γ–oryzanol as well as γ -aminobutiric acid (GABA) and found that several bioactive active compounds such as phenolic compounds, chlorophyll, ß-carotene, tocopherol as well antioxidant activities were reported. Thus, this research is aimed to add more value of immature green rice as a substrate for Isomaltooligosaccharides (IMOs). The scope is studied a sugar conversion from immature green rice during liquefaction using solid state fermentation (SSF) of Aspergillus oryzae TISTR 3102. The process included, gelatinization of immature green rice starter inoculation as solid state with A. oryzae and under 30 o C for 8 days. The highest syrup volume was obtained after 7 days of fermentation (p≤0.05) with increasing of total soluble solids (o Brix) (p>0.05). Moreover, reducing sugar found increased and the highest value was observed at the 4th day of fermentation (p≤0.05) and tended to constant through fermentation period. The highest total solid content (%) was found at the 6th day of fermentation (p≤0.05) and tended to decreasing. pH value was decreased from 5.27±0.01 to 4.73±0.01 after 7 days of fermentation (p≤0.05). Ultra-High-Performance liquid Chromatography (UHPLC) was conducted for sugar and isomaltose analysis and the highest amounts of glucose, maltose and isomaltose were observed in 3 and 8 days of fermentation. As monosaccharide was produced by SFF of A. oryzae, it is agreed with increasing of syrup volume, total soluble solid and reducing sugar content and dextrose equivalent.

Intestinal diseases are mainly caused by a decrease in the relative abundance of probiotics and an increase in the number of pathogenic bacteria due to dysbiosis of the intestinal flora. High degree polymerization isomaltooligosaccharide (IMO) can promote probiotic metabolism and proliferation. In this study, the dextranase (PsDex1711) gene of marine bacterial Pseudarthrobacter sp. RN22 was cloned and expressed in Escherichia coli BL21 (DE3). The optimal pH and temperature of the dextranase were 6.0 and 30 °C, respectively, showing the highest stability at 20 °C. The dextran T70 could be hydrolyzed to produce IMO3, IMO4, IMO5, and IMO6 with a high degree of polymerization. The hydrolysate of 1 mg/mL could significantly promote the growth of Lactobacillus and Bifidobacterium after 12 h culture and the formation of biofilms by 58.2%. The hydrolysates could promote the proliferation of probiotics. Furthermore, the IC50 of scavenging rate of DPPH, hydroxyl radical, and superoxide anion was less than 20 mg/mL. This study provides a crucial theoretical basis for the application of dextranase such as pharmaceutical and food industries.

High‐load flaxseed oil microcapsule is prepared with the Maillard reaction products (MRPs) of sodium caseinate and isomaltooligosaccharide as wall material. It is found that the emulsifying activity index and emulsion stability index of MRPs are increased by 31.32% and 34.11% respectively at the appropriate degree of graft (26.30%) compared with the mixture of sodium caseinate and isomaltooligosaccharide. Smaller droplet size and lower polydispersity index can be achieved in the flaxseed oil emulsions coated by MRPs, due to the change of sodium caseinate molecular weight and spatial structure. The microencapsulation efficiency of the microcapsules coated by MRPs is highly improved up to 98.22% at oil load of 58.43%, compared with the control group. Furthermore, MRPs as coating material can protect flaxseed oil against lipid oxidation at 50 °C for 4 weeks. More importantly, the smooth, round, and compact external surface structures of microcapsule powder support its physical necessity for industrial usage. Due to its high microencapsulation efficiency and good oxidation stability, MRPs formed with sodium caseinate and isomaltooligosaccharide show great application potential in preparing high load oil microcapsule. Practical Applications: Findings in this research could be utilized for developing microencapsulation loaded with higher concentration of flaxseed oil, a rich source of α‐linoleic acid and lignans. Application of MRPs (Maillard reaction products) formed through interaction between sodium caseinate and isomaltooligosaccharide by heating improved both its physicochemical properties and oxidative stability. It is a novel approach for developing microcapsule with higher percentages of oils with better oxidative stability. [ABSTRACT FROM AUTHOR]

To investigate the effects of dietary isomaltooligosaccharide (IMO) levels on the gut microbiota, immune function of sows, and the diarrhea rate of their offspring, 120 multiparous gestating pig improvement company (PIC) sows with similar body conditions were selected and fed 1 of 6 diets: a basal diet with no supplement (control, CON), or a diet supplemented with 2.5 g/kg, 5.0 g/kg, 10.0 g/kg, 20.0 g/kg, or 40.0 g/kg IMO (IMO1, IMO2, IMO3, IMO4, or IMO5 group, respectively). Results showed that dietary treatments did not affect the reproductive performance and colostrum composition of sows (P > 0.05). However, compared to the CON, IMO reduced the diarrhea rate of suckling piglets (P < 0.05) and improved the concentrations of colostrum IgA, IgG, and IgM (P < 0.05). Moreover, IMO decreased the concentrations of serum D-lactate (D-LA) and lipopolysaccharides (LPS) at farrowing and day 18 of lactation (L18) (P < 0.05). High-throughput pyrosequencing of the 16S rRNA demonstrated that IMO shaped the composition of gut microbiota in different reproductive stages (day 107 of gestation, G107; day 10 of lactation, L10) (P < 0.05). At the genus level, the relative abundance of g_Parabacteroides and g_Slackia in G107 and g_Unclassified_Peptostreptococcaceae, g_Turicibacter, g_Sarcina, and g_Coprococcus in L10 was increased in IMO groups but the g_YRC22 in G107 was decreased in IMO groups relative to the CON group (P < 0.05). Furthermore, the serum D-LA and LPS were negatively correlated with the genus g_Akkermansia and g_Parabacteroides but positively correlated with the genus g_YRC22 and g_Unclassified_Peptostreptococcaceae. Additionally, the colostrum IgA, IgG, and IgM of sows were positively correlated with the genus g_Parabacteroides, g_Sarcina, and g_Coprococcus but negatively correlated with the genus g_YRC22. These findings indicated that IMO could promote the immune activation and had a significant influence in sows’ gut microbiota during perinatal period, which may reduce the diarrhea rate of their offspring.

To investigate the effects of dietary isomaltooligosaccharide (IMO) levels on the gut microbiota, immune function of sows, and the diarrhea rate of their offspring, 120 multiparous gestating pig improvement company (PIC) sows with similar body conditions were selected and fed 1 of 6 diets: a basal diet with no supplement (control, CON), or a diet supplemented with 2.5 g/kg, 5.0 g/kg, 10.0 g/kg, 20.0 g/kg, or 40.0 g/kg IMO (IMO1, IMO2, IMO3, IMO4, or IMO5 group, respectively). Results showed that dietary treatments did not affect the reproductive performance and colostrum composition of sows (P > 0.05). However, compared to the CON, IMO reduced the diarrhea rate of suckling piglets (P < 0.05) and improved the concentrations of colostrum IgA, IgG, and IgM (P < 0.05). Moreover, IMO decreased the concentrations of serum D-lactate (D-LA) and lipopolysaccharides (LPS) at farrowing and day 18 of lactation (L18) (P < 0.05). High-throughput pyrosequencing of the 16S rRNA demonstrated that IMO shaped the composition of gut microbiota in different reproductive stages (day 107 of gestation, G107; day 10 of lactation, L10) (P < 0.05). At the genus level, the relative abundance of g_ Parabacteroides and g_ Slackia in G107 and g_ Unclassified_Peptostreptococcaceae , g_ Turicibacter , g_ Sarcina , and g_ Coprococcus in L10 was increased in IMO groups but the g_ YRC22 in G107 was decreased in IMO groups relative to the CON group (P < 0.05). Furthermore, the serum D-LA and LPS were negatively correlated with the genus g_ Akkermansia and g_ Parabacteroides but positively correlated with the genus g_ YRC22 and g_ Unclassified_Peptostreptococcaceae. Additionally, the colostrum IgA, IgG, and IgM of sows were positively correlated with the genus g_ Parabacteroides , g_ Sarcina , and g_ Coprococcus but negatively correlated with the genus g_ YRC22. These findings indicated that IMO could promote the immune activation and had a significant influence in sows' gut microbiota during perinatal period, which may reduce the diarrhea rate of their offspring. [ABSTRACT FROM AUTHOR]

Background: In this study, we evaluated the effects of isomaltooligosaccharide (IMO) and Bacillus spp. in perinatal diets on lactational performance, blood metabolites, and milk composition of sows. Multiparous gestating sows (N = 130) with similar body conditions were fed diets without containing IMO (control, CON group), IMO (IMO group), IMO and Bacillus subtilis (IMO + S group), IMO and Bacillus licheniformis (IMO + L group), and IMO and both B. subtilis and B. licheniformis (IMO + S + L group). Results: The average daily feed intake of lactating sows in the IMO + S group (P < 0.05) and the average litter gain and total milk yield in the IMO + S + L group (P < 0.01) were significantly higher than those of the sows in the other treatment groups. In addition, the serum alanine aminotransferase and alkaline phosphatase concentrations in all treatment groups were lower than those in the CON group (P < 0.05). Furthermore, the highest proportion of fat in colostrum (0.05 < P < 0.1) and lowest proportion of lactose in milk were observed in the IMO + L group (P < 0.05). The concentrations of growth hormone and immunoglobulins A and G in milk were higher in sows supplemented with IMO, IMO + S, IMO + L, or IMO + S + L (P < 0.05). Conclusion: IMO and Bacillus spp. supplementation during the perinatal period improved the sows' lactational performance by affecting their metabolism and milk quality. Sows in the IMO + S and IMO + S + L treatment groups exhibited the best performance. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Starch-derived isomaltooligosaccharide (IMO) is potentially used as prebiotics in infant formulas. Given that they are non-digestible carbohydrates rich in reducing substrates, it's crucial to understand if they can interact with β-lactoglobulin (β-LG) to produce Maillard reaction products (MRPs) and how these MRPs might influence the nutritional properties of β-LG. In our investigation, we conjugated β-LG with IMO to generate MRPs. Using a spectrophotometer, we identified the intermediates and assessed browning. We also evaluated changes in free amino groups and structural alterations. The antioxidative activity of the resulting compounds was assessed using DPPH and the ferric reducing/antioxidant power (FRAP) assay. Our data revealed increased visible absorption and fluorescence intensity, suggesting the formation of intermediate and browning products. The content of free amino groups diminished by 33%, supporting the conjugation of IMO with β-LG. However, circular dichroism results indicated no significant alterations in the secondary structure of β-LG. Notably, the β-LG-IMO MRPs exhibited enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing/antioxidant power (FRAP). The findings provide insights into the characteristics and antioxidant activities of the conjugates derived from IMO and dairy protein in infant formula., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Wang, Li, Tu, Cai, Ren and Zhang.)

The current study conducted to investigate the effects of a multi-strain commercial probiotic mix and prebiotic (isomaltooligosaccharide, IMO) on broiler performance parameters, cecal microbiota composition, and protection against challenge with avian pathogenic Escherichia coli (APEC) O78. For this purpose, 101-day-old Cobb chicks were randomly allocated into four experimental groups (G)—G01: basal diet, G02: basal diet and challenged with E. coli O78 at 28 days old, G03: basal diet with probiotic mix and challenged with E. coli O78 at 28 days old, and G04: basal diet with IMO and challenged with E. coli O78 at 28 days old. Results showed that weekly body weights in G03 were heavier (P < 0.05) than those of G01 and G02 at the fourth and fifth week. The body gain at the fourth and fifth week was higher (P < 0.05) in G03 than those of the other groups. The hot carcass weight (g) was significantly higher in broiler chickens kept in G03 and G04 compared with those in the control groups (G01 and G02). The probiotic mix and IMO significantly increased the total lactobacilli and total lactobacilli-enterococci populations in the ceca of treated broilers, respectively compared with those in the control groups. The treated broilers (G03 and G04) also showed lower mortality percentage and E. coli recovery rates the liver and spleen than those in G02. It was concluded that probiotic mix or IMO significantly improved the growth performance and modulated the intestinal microbiota of broiler chickens challenged with APEC O78. [ABSTRACT FROM AUTHOR]

The present study first identified the biotransformation of starch as a novel preparation method was investigated using the alpha-transglucosidase-producing Geobacillus stearothermophilus U2. Subsequently, 5 L- and 20 L-scale fermentations were performed. After isolation and purification, liquid alpha-glucosidase preparations were obtained. Through covalent cross-linking and adsorption cross-linking using chitosan as the carrier and glutaraldehyde as the crosslinking agent, the conditions for immobilization of alpha-glucosidase on chitosan were determined. Moreover, Isomaltooligosaccharides (IMOs) were then prepared using chitosan membrane-immobilized alpha-glucosidase, beta-amylase, pullulanase, fungal alpha-amylase and starch as substrate. The mixed syrup that contained IMOs was evaluated and analyzed by thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). In addition, small-scale preparation of IMOs was performed. These results are a strong indication that the alpha-transglucosidase-producing G. stearothermophilus as a potential application technique can be successfully used to prepare industrial IMOs.

Starch-based carbohydrates, native rice starch (NRS), isomaltooligosaccharide produced from native rice starch (rIMO), commercial isomaltooligosaccharide (cIMO), resistant starch type 2 (RS2) and type 3 (RS3) were investigated the bifidogenic and butyrogenic properties. The result confirmed that the bifidogenic effect of rIMO (9.8 ± 0.18) was comparable to cIMO (10.3 ± 0.2). In addition, rIMO showed the highest support on growth of bifidobacteria during early fermentation (10 h), and it was not significantly different ( P > 0.05) from cIMO after up to 70 h. Prebiotic index (PI) at 24 h fermentation of rIMO and cIMO was shown positive value and higher than RS3 and RS2. Meanwhile, NRS showed negative value means it has no prebiotic property. Interestingly, RS3 showed approximately twofold in butyrate production (132.3 m m) compared to rIMO and cIMO. In conclusion, IMO showed high bifidogenic effect; meanwhile, RS3 showed high butyrogenic property. [ABSTRACT FROM AUTHOR]

The isomaltooligosaccharides (IMOs) were produced from rice starch with a maximum conversion yield of 84% and had a concentration of 372.5 mg mL−1. Compositions of IMO consisted of 26.7% isomaltohexaose (DP6), 16.2% isomaltotetraose (DP4), 19.6% d-panose (DP3), 21.4% and isomaltose (DP2) and had a dietary fibre content of 1.1%. In vitro (consisted of three vessels) fermentation of instant Sang-Yod rice porridge (ISYRP) mixed with IMO showed a slight increase in beneficial bacteria, bifidobacteria and lactobacilli. On the other hand, the pathogenic bacteria, clostridia and bacteroides were decreased ( P < 0.05). The highest prebiotic index (PI) was found in Vessel 1 (0.13). Butyric acid was found at the highest concentration on day 11 (75.1 m m), and it was decreased at day 21 (63.4 m m) in Vessel 1. In conclusion, the ISYRP mixture of IMO was showed a good preference in prebiotic properties. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of microencapsulation using the Maillard reaction products of whey proteins and isomaltooligosaccharides on the viability of Lactobacillus rhamnosus ( L. rhamnosus ) during the storage of cheese as well as upon exposure to simulated gastrointestinal condition. The results demonstrated that the number of viable Lactobacillus rhamnosus was reduced significantly ( P < 0.05 ) from day 28 to day 90 of the storage period of white brined cheeses, but reduction of L. rhamnosus in the cheese containing free bacteria (approximately 4 log) was significantly ( P < 0.05 ) higher than in the cheese containing microencapsulated bacteria (approximately 1 log). Under conditions that simulated the gastrointestinal tract, the number of microencapsulated Lactobacillus rhamnosus in cheese was more than 7.3 log cfu g −1 higher than the minimum therapeutic level. The results showed that microencapsulation of Lactobacillus rhamnosus using the Maillard reaction products of whey proteins and isomaltooligosaccharides was effective in protecting the bacteria in white brined cheese, and the sensory properties of the cheeses were not affected by the addition of microencapsulated probiotic bacteria. [ABSTRACT FROM AUTHOR]

The influence of different levels of isomaltooligosaccharide ( IMO) on the quality of kefir manufacture was investigated. Addition of IMO caused the kefir samples to decrease in whey separation and positively affected the texture of the kefir samples so that they had higher firmness values than the control. With respect to the organoleptic quality of the kefir samples, IMO addition caused a decrease in organoleptic scores: the control had the highest score, and the lowest score was observed in kefir samples containing 3 g/100 mL IMO. Overall, kefir containing 1% of IMO was similar in quality characteristics to control kefir made with whole milk. [ABSTRACT FROM AUTHOR]

Isomaltooligosaccharides (IMOs) is a mixture of branched-maltooligosaccharides (MOSs), classified as a functional food ingredient with prebiotic potential. The objective of this study was to investigate alternative enzymatic methods to produce a sweetness/viscosity/degradability balance product containing soluble carbohydrate ranging from glucose, maltose, isomaltose and linear and branched MOS (IMOs), of different digestibility. The modified samples were produced using two main routes: 1. simultaneous catalysis by α-amylase and branching enzyme (BE) followed by α-transglucosidase (ABT) treatment, 2. simultaneous catalysis by α-amylase and BE followed by simultaneous β-amylase and α-transglucosidase (ABbT). For both routes, 30% or 50% (w v −1 ) cassava starch were used and a commercial IMO (comIMO) preparation was used as a positive control. The 30ABbT and 50ABbT showed the highest α-1,6 glucosidic linkages, panose and branched MOS (Degree of Polymerisation (DP) 4–7) compared to all other samples. All ABT and ABbT products showed decreased molecular weight and increased resistance to degradation by amylolytic enzymes as compared to cassava starch. The 50ABbT sample demonstrated the lowest digestion rate constant. Due to their high solubility and structural composition, containing-balanced-glucose, maltose, isomaltose and linear and branched MOS (IMOs), of different digestibility, these compositions can be suitable especially in soft drink- and sport drink formulations. [ABSTRACT FROM AUTHOR]

In this study, texture of heat pump drying (HPD) yellow peaches pretreated by osmotic dehydration (OD) with different sugars (sucrose/Suc, isomaltooligosaccharide/IMO, glucose/Glc) were evaluated. Properties of pectin fractions, namely water soluble pectin (WSP), chelator soluble pectin (CSP) and sodium carbonate soluble pectin (NSP) from yellow peach slices were also determined. Results showed that IMO-HPD samples exhibited the highest hardness (22.218 ± 1.661 N) and chewiness (6.741 ± 0.729 N). WSP fractions from IMO-HPD samples showed the lowest degree of methylation (28.5 ± 0.5%), illustrating IMO could catalyze the demethylation of homogalacturonan in WSP. Glc-HPD samples exhibited the highest resilience (35.732 ± 2.748%), springiness (82.255 ± 3.868%), and pectin content, in which the content of WSP, CSP, and NSP fractions were 88.55, 29.60, and 55.96 mg/g AIR, respectively. Both CSP and NSP extracted from Glc-HPD samples showed the smallest molar mass, namely 4.630 × 105 Da and 6.639 × 105 Da, respectively, contributing to the breakage of the linkage between CSP and NSP and the cell wall induced by the infiltration of Glc. Correlation analysis suggested that the degradation or conversation was the pivotal cause of texture formation of OD-HPD yellow peach slices. In conclusion, the interaction between osmosis solutes and pectin could significantly affect the texture formation of OD-HPD yellow peach slices, which would provide theoretical guidance for improving the texture properties of dehydrated fruits with OD pretreatments. [Display omitted] • Osmotic dehydration markedly hardened the texture of yellow peach slices. • Isomaltooligosaccharide catalyzed the demethoxylation of water soluble pectin. • Heat pump drying caused water-insoluble pectin shift to water-soluble pectin. • The infiltration of glucose could break the linkages between cell walls. • Strong correlation between texture formation and pectin features was explored. [ABSTRACT FROM AUTHOR]

Lactobacillus rhamnosus ( L. rhamnosus ) was microencapsulated with Maillard reaction products of whey protein and isomaltooligosaccharide (WIMRPs) through cold gelation within emulsification system and its survival was evaluated after exposure to simulated gastrointestinal conditions. The Maillard reaction of whey protein and isomaltooligosaccharide (4:1) occurred in wet heating conditions (90 °C, 4 h) forming high molecular weight conjugate. The WIMRPs microspheres showed the highest encapsulation yield (88.88%) after cold gelation within emulsification system compared with the microcapsules produced with the mixture of whey protein and isomaltooligosaccharide (WIMIX). The shape of WIMRPs microparticles was more spherical and smooth. The microparticles WIMRPs and WIMIX had mean diameter of 183 μm and 201 μm, respectively. WIMRPs provided better protection of probiotics after exposure of the microparticles to simulated gastrointestinal conditions, with the count of 7.48 and 7.17 log 10 cfu/g respectively after 90 min incubation in Simulated Gastric Fluid (SGF) and 3% bile salt solution. The microspheres could be completely released in 60 min. [ABSTRACT FROM AUTHOR]

Five batches of Cheddar cheese were manufactured containing different levels of isomaltooligosaccharide (IMO) and a probiotic strain of Lactobacillus rhamnosus to study the effect of IMO on the survival of starter lactococci and probiotic micro-organisms, on proteolytic patterns, cheese composition and sensory properties. The cheese was exposed to conditions simulating those found in the gastrointestinal tract to evaluate the survival of Lb. rhamnosus. Results demonstrated that the addition of Lb. rhamnosus and IMO did not affect the main compositional variables of Cheddar cheese. The counts of starter culture and probiotic organisms increased in cheese which contained Isomaltooligosaccharide (Batches 3, 4 and 5) more than in the control (Batches 1 and 2) during the fermentation. The probiotic counts in fresh cheese (B-4) was 9.23 log10 cfu/g which was more than one log cycle greater than in the control (B-2). The probiotic counts remained above 8 log10 cfu/g at the end of the manufacturing process. Primary proteolysis was not affected by the addition of probiotic bacteria and IMO, but the level of secondary proteolysis was slightly higher compared with the control group. The addition of IMO improved the texture and sensory quality of the cheese and the probiotic bacterium had the same effect. Under conditions that simulated the gastrointestinal tract, the probiotic bacteria in cheese (B-4) exhibited good survival and remained above the recommended 6-7 log10 cfu/g. [ABSTRACT FROM AUTHOR]

Isomaltooligosaccharides (IMOs), prebiotic compounds stimulating the growth of intestinal bacteria, were synthesized in sauerkraut by inoculating psychrotrophic Leuconostoc citreum KACC 91035 strain with high dextransucrase activity. For the glucose transferring reaction of dextransucrase, sucrose and maltose were added in sauerkraut (29 and 28 mM, respectively, w/v) as glucosyl donor and acceptor molecule, respectively. For 12 days of fermentation at 10℃, IMOs were gradually produced by consuming sucrose and maltose, and the synthesis rate and maximal concentration of IMOs were 2.04 and 20.2 mM, respectively. This result demonstrates a simple method to manufacture a synbiotic sauerkraut product by adding probiotic lactic acid bacterium and sugars as ingredients. [ABSTRACT FROM AUTHOR]

Abstract: Isomaltooligosaccharides (IMOs) are α-(1→6)-linked oligodextrans that show a prebiotic effect on Bifidobacterium spp. This study sought to improve IMO synthesis during lactate fermentation in kimchi by inoculating the kimchi fermentation mix with a starter and sugars; the psychrotrophic Leuconostoc citreum KACC 91035 strain with high dextransucrase activity was used as a starter and sucrose (58mM) and maltose (56mM) were added as the donor and acceptor for the glucose-transferring reaction of the dextransucrase, respectively. With the addition of both the starter and the sugars and incubation at 10°C, IMOs were produced in kimchi after 3d. Without the starter, the IMO production rate and maximal concentration in kimchi were 15.05mM/d and 75.27mM, respectively, whereas with the starter, the rate and concentration increased to 22.04mM/d and 110.19mM, respectively. In addition, the sucrose–maltose mix gave an appropriate level of sweetness by releasing fructose and prevented unfavorable polymer synthesis by IMO production. This result suggests that lactic acid bacteria expressing a highly active glycosyltransferase can be used for the synthesis of beneficial oligosaccharides in various fermented foods. [Copyright &y& Elsevier]

Obtaining high-degree polymerized isomaltose is more difficult while achieving better prebiotic effects. We investigated the mutation specificity and enzymatic properties of SP5-Badex, a dextranase from the GH66 family of Bacillus aquimaris SP5, and determined its mutation sites through molecular docking to obtain five mutants, namely E454K, E454G, Y539F, N369F, and Y153N. Among them, Y539F and Y153N exhibited no enzymatic activity, but their hydrolysates included isomaltotetraose (IMO4). The enzymatic activity of E454G was 1.96 U/ml, which was 3.08 times higher than that before mutation. Moreover, 70% of the enzymatic activity could be retained after holding at 45°C for 180 min, which was 40% higher than that of SP5-Badex. Furthermore, its IMO4 content was 5.62% higher than that of SP5-Badex after hydrolysis at 30°C for 180 min. To investigate the effect of different amino acids on the same mutation site, saturation mutation was induced at site Y153, and the results showed that the enzyme activity of Y153W could be increased by 2 times, and some of the enzyme activity could still be retained at 50°C. Moreover, the enzyme activity increased by 50% compared with that of SP5-Badex after holding at 45°C for 180 min, and the IMO4 content of Y153W was approximately 64.97% after hydrolysis at 30°C for 180 min, which increased by approximately 12.47% compared with that of SP5-Badex. This site is hypothesized to rigidly bind to nonpolar (hydrophobic) amino acids to improve the stability of the protein structure, which in turn improves the thermal stability and simultaneously increases the IMO4 yield., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Lin, Wang, Xu, Dong, Miao, Lu, Lyu and Wang.)

Family 70 glycoside hydrolase glucansucrase enzymes exclusively occur in lactic acid bacteria and synthesize a wide range of α- d-glucan (abbreviated as α-glucan) oligo- and polysaccharides. Of the 47 characterized GH70 enzymes, 46 use sucrose as glucose donor. A single GH70 enzyme was recently found to be inactive with sucrose and to utilize maltooligosaccharides [(1→4)-α- d-glucooligosaccharides] as glucose donor substrates for α-glucan synthesis, acting as a 4,6-α-glucanotransferase (4,6-αGT) enzyme. Here, we report the characterization of two further GH70 4,6-αGT enzymes, i.e., from Lactobacillus reuteri strains DSM 20016 and ML1, which use maltooligosaccharides as glucose donor. Both enzymes cleave α1→4 glycosidic linkages and add the released glucose moieties one by one to the non-reducing end of growing linear α-glucan chains via α1→6 glycosidic linkages (α1→4 to α1→6 transfer activity). In this way, they convert pure maltooligosaccharide substrates into linear α-glucan product mixtures with about 50% α1→6 glycosidic bonds (isomalto/maltooligosaccharides). These new α-glucan products may provide an exciting type of carbohydrate for the food industry. The results show that 4,6-αGTs occur more widespread in family GH70 and can be considered as a GH70 subfamily. Sequence analysis allowed identification of amino acid residues in acceptor substrate binding subsites +1 and +2, differing between GH70 GTF and 4,6-αGT enzymes. [ABSTRACT FROM AUTHOR]

Abstract: Isomaltooligosaccharides (IMOs) are relatively new functional food ingredients which have great potential to improve the quality of many foods due to their low calories, no cariogenicity and safety for diabetics. To convert maltose to IMOs efficiently, α-transglucosidase was immobilized in a kind of alginate–chitosan–calcium phosphate hybrid capsules (Alg–Chi–CaP), which were prepared through a facile bio-inspired mineralization process. The surface morphology of Alg–Chi–CaP capsule and alginate–chitosan capsule (Alg–Chi) was characterized by scanning electron microscopy (SEM). Due to the presence of inorganic shell, immobilization efficiency of transglucosidase in Alg–Chi–CaP capsules was higher than that in Alg–Chi capsules. The optimal temperature (60°C) and pH (6.0) value for enzymatic conversion catalyzed by transglucosidase immobilized Alg–Chi–CaP capsules were identical to those catalyzed by free transglucosidase. As compared to the free enzyme, transglucosidase in Alg–Chi–CaP capsules exhibited significantly higher recycling stability and storage stability in a broader temperature and pH range. [Copyright &y& Elsevier]