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KMID : 0545120160260030493
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Journal of Microbiology and Biotechnology
2016 Volume.26 No. 3 p.493 ~ p.497
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Glucosyl Rubusosides by Dextransucrases Improve the Quality of Taste and Sweetness
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Ko Jin-A
Ryu Young-Bae
Park Ji-Young
Kim Cha-Young
Kim Joong-Su
Nam Seung-Hee
Lee Woo-Song
Kim Young-Min
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Abstract
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Glucosyl rubusosides were synthesized by two dextransucrases. LcDexT was obtained from Leuconosotoc citreum, that LlDexT was obtained from Leuconostoc lactis. LcDexT and LlDexT regioselectively transferred a glucosyl residue to the 13-O-glucosyl moiety of rubusoside with high yield of 59?66% as analyzed by TLC and HPLC. Evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. These results indicate that transglucosylation at the 13-O-glucosyl moiety of rubusoside by different regioselective dextransucrases can be applicable for increasing its sweetness and quality of taste.
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KEYWORD
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Acceptor reaction, rubusoside, dextransucrase, Leuconostoc lactis, Leuconostoc citreum
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