Enzyme‐resistant isomalto‐oligosaccharides produced from Leuconostoc mesenteroides NRRL B‐1426 dextran hydrolysis for functional food application

Research paper by Damini Kothari, Arun Goyal

Indexed on: 09 Mar '16Published on: 21 Sep '15Published in: Biotechnology and Applied Biochemistry


The extracellular dextransucrase from Leuconostoc mesenteroides NRRL B‐1426 was produced and purified using polyethylene glycol fractionation. In our earlier study, it was reported that L. mesenteroides dextransucrase synthesizes a high‐molecular mass dextran (>2 × 106 Da) with ∼85.5% α‐(1→6) linear and ∼14.5% α‐(1→3) branched linkages. Isomalto‐oligosaccharides (IMOs) were synthesized through depolymerization of dextran by the action of dextranase. The degree of polymerization of IMOs was 2–10 as confirmed by mass spectrometry. The nuclear magnetic resonance spectroscopic analysis revealed the presence of α‐(1→3) linkages in the synthesized IMOs. The IMOs were resistant to dextranase, α‐glucosidase, and α‐amylase, and therefore can have potential application as food additives in the functional foods.