Branched alpha glucans

Patent metadata

Field	Value
Publication number	US-11149258-B2
Application number	US-201816494014-A
Country	US
Kind code	B2
Filing date	Mar 13, 2018
Priority date	Mar 15, 2017
Publication date	Oct 19, 2021
Grant date	Oct 19, 2021

Abstract

The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched α-glucan. Further aspects of the invention are a branched α-glucan comprising linear segments of (α1→4) linked D-glucose units interspersed with (α1→6) glucosidic linkages and having (α1∴4,6) branching points; a food composition; and the use of an α-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.

First claim

The invention claimed is:

1. A method of producing an α-glucan with a ratio of branching of at least 8%, the method comprising:
contacting a polysaccharide or oligosaccharide substrate with an α-glucanotransferase enzyme to form a glucose polymer,
wherein the polysaccharide or oligosaccharide substrate comprises, at its non-reducing end, at least two (α1→4) linked D-glucose units,
wherein the α-glucanotransferase enzyme is capable of cleaving (α1→4) glucosidic linkages and making new (α1→6) glucosidic linkages without forming consecutive (α1→6) glucosidic linkages,
wherein the glucose polymer comprises linear segments of (α1→4) linked D-glucose units interspersed with (α1→6) glucosidic linkages and having (α1→4,6) branching points,
wherein the α-glucanotransferase comprises an amino acid sequence selected from the group consisting of SEQ ID NOS. 1 and 19.

2. The method of claim 1 , wherein the α-glucanotransferase is a GtfB enzyme from a bacterium selected from the group consisting of L. reuteri CNCM1-2451, and L. reuteri CNCM 1-2452.

3. The method of claim 1 , wherein the substrate has a degree of polymerization of at least four.

4. The method of claim 1 , wherein the substrate is selected from the group consisting of starch, starch derivatives, malto-oligosaccharides, amylose, amylopectin, maltodextrins, (α1→4) glucans and combinations thereof.

5. The method of claim 1 , wherein the polysaccharide or oligosaccharide substrate is contacted with the α-glucanotransferase enzyme at a temperature between 30° C. and 75° C. and a pH of between 4.0 and 9.0.

Assignees

• Nestle Sa

Inventors

• Gangoiti Munecas Joana
• Van Leeuwen Sander Sebastiaan
• Pijning Tjaard
• Dijkhuizen Lubbert
• Vafeiadi Christina
• Duboux Stephane

Classifications

• C12P19/18

  produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins · CPC title

• C12R2001/46

  Streptococcus {; Enterococcus; Lactococcus} · CPC title

• C12Y204/01

  Hexosyltransferases (2.4.1) · CPC title

• C12P19/04 Primary

  Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds · CPC title

• C12N9/1051 Primary

  Hexosyltransferases (2.4.1) · CPC title