Potential role of glycosidase inhibitors in industrial biotechnological applications
2004
Sorensen, Jens F. | Kragh, K.M. | Sibbesen, O. | Delcour, Jan A. | Goesaert, H. | Svensson, Birte | Tahir, Tariq A. | Brufau, Joachim | Perez-Vendrell, A.M. | Bellincampi, Daniela | d'Ovidio, Renato | Camardella, Laura | Giovane, A. | Bonnin, Estelle | Juge, Nathalie | Danisco A/S ; Partenaires INRAE | Universitair Ziekenhuis Leuven = University Hospital of Leuven = Hopital universitaire de Louvain (UZ Leuven) | Department of Chemistry ; RIDER UNIVERSITY | Institute of Food Research | Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA) | Università degli Studi di Roma "La Sapienza" = Sapienza University [Rome] (UNIROMA) | Università degli studi della Tuscia = Tuscia University [Viterbo] (UNITUS) | National Research Council of Italy | Consiglio Nazionale delle Ricerche (CNR) | University of Naples Federico II = Università degli studi di Napoli Federico II | Laboratoire de biochimie et technologie des glucides ; Institut National de la Recherche Agronomique (INRA) | Institut Méditerranéen de Biochimie et Biologie de la Nutrition (IMRN) ; Institut National de la Recherche Agronomique (INRA)
International audience
显示更多 [+] 显示较少 [-]英语. The nutrient content of food and animal feed may be improved through new knowledge about enzymatic changes in complex carbohydrates. Enzymatic hydrolysis of complex carbohydrates containing alpha or beta glycosidic bonds is very important in nutrition and in several technological processes. These enzymes are called glycosidases (Enzyme Class 3.2.1) and include amylases, pectinases and xylanases. They are present in many foods such as cereals, but their microbial analogues are often produced and added in many food processes, for instance to improve the shelf-life of bakery products, clear beer, produce glucose, fructose or dextrins, hydrolyse lactose, modify food pectins, or improve processes. However, many plant foods also contain endogenous inhibitors, which reduce the activity of glycosidases, in particular, proteins, peptides, complexing agents and phenolic compounds. The plant proteinaceous inhibitors of glycosidases are in focus in this review whose objective is to report the effect and implications of these inhibitors in industrial processes and applications. These studies will contribute to the optimisation of industrial processes by using modified enzymes not influenced by the natural inhibitors. They will also allow careful selection of raw material and reaction conditions, and future development of new genetic varieties low in inhibitors. These are all new and very promising concepts for the food and feed sector.
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