Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses
The present invention has objects to provide a glucan useful as water-soluble dietary fiber, its preparation and uses. The present invention solves the above objects by providing a branched α-glucan, which is constructed by glucose molecules and characterized by methylation analysis as follows: (1) Ratio of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol to 2,3,4-trimethyl-1,5,6-triacetyl-glucitol is in the range of 1:0.6 to 1:4; (2) Total content of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol and 2,3,4-trimethyl-1,5,6-triacetyl-glucitol is 60% or higher in the partially methylated glucitol acetates; (3) Content of 2,4,6-trimethyl-1,3,5-triacetyl-glucitol is 0.5% or higher but less than 10% in the partially methylated glucitol acetates; and (4) Content of 2,4-dimethyl-1,3,5,6-tetraacetyl-glucitol is 0.5% or higher in the partially methylated glucitol acetates; a novel α-glucosyltransferase which forms the branched α-glucan, processes for producing them, and their uses.
1. A branched α-glucan, which is constructed by glucose molecules that are linked to each other with α-glucosidic linkages, said branched α-glucan being obtainable by allowing an α-glucosyltransferase to act on maltose and/or α-1,4 glucan having a glucose polymerization degree of 3 or higher and giving the following characteristics upon methylation analysis:
(1) Ratio of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol to 2,3,4-trimethyl-1,5,6-triacetyl-glucitol is in the range of 1:0.6 to 1:4;
(2) Total content of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol and 2,3,4-trimethyl-1,5,6-triacetyl-glucitol is 60% or higher in the partially methylated glucitol acetates;
(3) Content of 2,4,6-trimethyl-1,3,5-triacetyl-glucitol is 0.5% or higher but less than 10% in the partially methylated glucitol acetates; and
(4) Content of 2,4-dimethyl-1,3,5,6-tetraacetyl-glucitol is 0.5% or higher in the partially methylated glucitol acetates.
2. The branched α-glucan of claim 1 , which has a glucose polymerization degree of 10 or higher; and which is characterized in that the value of dividing the weight-average molecular weight (Mw) with the number average molecular weight (Mn), Mw/Mn, is less than 20.
3. The branched α-glucan of claim 1 , characterized in that it forms isomaltose in an amount of 25% (w/w) or higher but 50% (w/w) or lower, on a dry solid basis, when the branched α-glucan is digested by isomaltodextranase (EC 3.2.1.94).
4. The branched α-glucan of claim 1 , characterized in that the content of water-soluble dietary fiber of the branched α-glucan, obtained by applying a high performance liquid chromatography method (Enzyme-HPLC method), is 40% (w/w) or higher.
5. A process for producing the branched α-glucan of- claim 1 , comprising the steps of:
allowing an α-glucosyltransferase to act on maltose and/or α-1,4 glucan having a glucose polymerization degree of 3 or higher to form said branched α-glucan, wherein said α-glucosyltransferase is one which forms said branched α-glucan by transferring α-glucose residue when allowed to act on maltose and α-1,4 glucan having a glucose polymerization degree of 3 or higher; and
collecting the formed branched α-glucan.
6. The process of claim 5 , where one or more enzymes selected from the group consisting of amylase, starch-debranching enzyme and cyclomaltodextrin glucanotransferase are used in combination in forming the branched α-glucan.
7. The process of claim 6 , wherein said amylase has the following physicochemical properties:
(1) Action
Hydrolyzing starch and transferring glycosyl group; forming cyclodextrins; and hydrolyzing pullulan to form panose;
(2) Molecular weight
58,000±10,000 daltons on SDS-polyacrylamide gel electrophoresis;
(3) Optimum temperature
55° C. when reacted at pH 6.0 for 30 min;
(4) Optimum pH
pH 6 to 7 when reacted at 35° C. for 30 min;
(5) Thermal stability
Stable up to the temperature of 40° C. when incubated at pH 6.0 for 60 min;
Stable up to the temperatures of 50° C. when incubated at pH 6.0 in the presence of 1 mM Ca 2+ ion; and
(6) pH Stability
Stable at least in the range of pH 6.0 to 8.0 when incubated at 4° C. for 24 hours.
8. The process of claim 6 , wherein said amylase is derived from a microorganism belonging to the genus Bacillus.
9. The process of claim 8 , wherein said microorganism belonging to the genus Bacillus is Bacillus circulans PP710 (International Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, Accession No. FERM BP-10771) or a mutant thereof.
10. A process for producing the branched α-glucan of claim 1 , comprising the steps of:
culturing a microorganism capable of producing an α-glucosyltransferase in a nutrient medium containing maltose and/or α-1,4 glucan having a glucose polymerization degree of 3 or higher, wherein said α-glucosyltransferase is one which forms said branched α-glucan by transferring α-glucose residue when allowed to act on maltose and α-1,4 glucan having a glucose polymerization degree of 3 or higher; and
collecting said formed branched α-glucan from the resulting culture.
11. A composition, comprising the branched α-glucan of claim 1 .
12. The composition of claim 11 , which is in the form of a food, beverage, cosmetic, pharmaceutical, medicated cosmetic, or industrial material.
13. A method for inhibiting the elevation of blood-sugar level, comprising a step of administrating the branched α-glucan of claim 1 to a mammal.
14. A method for lowering lipids in the living body, comprising a step of administrating the branched α-glucan of claim 1 to a mammal.