125 research outputs found
Structural characterization of linear isomalto-/malto-oligomer products synthesized by the novel GTFB 4,6-α-glucanotransferase enzyme from Lactobacillus reuteri 121
Recently, a novel glucansucrase (GS)-like gene (gtfB) was isolated from the probiotic bacterium Lactobacillus reuteri 121 and expressed in Escherichia coli. The purified recombinant GTFB enzyme was characterized and turned out to be inactive with sucrose, the natural GS substrate. Instead, GTFB acted on malto-oligosaccharides (MOSs), thereby yielding elongated gluco-oligomers/polymers containing besides (α1→4) also (α1→6) glycosidic linkages, and it was classified as a 4,6-α-glucanotransferase. To gain more insight into its reaction specificity, incubations of the GTFB enzyme with a series of MOSs and their corresponding alditols [degree of polymerization, DP2(-ol)–DP7 (-ol)] were carried out, and (purified) products were structurally analyzed with matrix-assisted laser desorption ionization time-of-flight mass spectrometry and one-/two-dimensional 1H and 13C nuclear magnetic resonance spectroscopy. With each of the tested malto-oligomers, the GTFB enzyme yielded series of novel linear isomalto-/malto-oligomers, in the case of DP7 up to DP >35.
A Block-Based Union-Find Algorithm to Label Connected Components on GPUs
In this paper, we introduce a novel GPU-based Connected Components Labeling algorithm: the Block-based Union Find. The proposed strategy significantly improves an existing GPU algorithm, taking advantage of a block-based approach. Experimental results on real cases and synthetically generated datasets demonstrate the superiority of the new proposal with respect to state-of-the-art
An overview of the recent developments on fructooligosaccharide production and applications
Over the past years, many researchers have suggested
that deficiencies in the diet can lead to disease states
and that some diseases can be avoided through an adequate
intake of relevant dietary components. Recently, a great interest
in dietary modulation of the human gut has been registered.
Prebiotics, such as fructooligosaccharides (FOS), play a key
role in the improvement of gut microbiota balance and in
individual health. FOS are generally used as components of
functional foods, are generally regarded as safe (generally
recognized as safe status—from the Food and Drug Administration,
USA), and worth about 150€ per kilogram. Due to
their nutrition- and health-relevant properties, such as moderate
sweetness, low carcinogenicity, low calorimetric value,
and low glycemic index, FOS have been increasingly used
by the food industry. Conventionally, FOS are produced
through a two-stage process that requires an enzyme production
and purification step in order to proceed with the chemical
reaction itself. Several studies have been conducted on the
production of FOS, aiming its optimization toward the development
of more efficient production processes and their potential
as food ingredients. The improvement of FOS yield and
productivity can be achieved by the use of different fermentative
methods and different microbial sources of FOS producing
enzymes and the optimization of nutritional and
culture parameter; therefore, this review focuses on the latest
progresses in FOS research such as its production, functional
properties, and market data.Agencia de Inovacao (AdI)-Project BIOLIFE reference PRIME 03/347. Ana Dominguez acknowledges Fundacao para a Ciencia e a Tecnologia, Portugal, for her PhD grant reference SFRH/BD/23083/2005
Produtividade e valor nutricional da silagem de hÃbridos de milho em diferentes alturas de colheita
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