Development of a method for preparing cyclic nigerosylnigerose syrup and investigation of its value as a dietary fiber.

Akiko Yasuda, Akiko Mizote, Manabu Miyata, Mayumi Kurose, Toru Ogawa, Tsuyoshi Sadakiyo, Satoko Uchida, Takuo Yamamoto, Hitoshi Mitsuzumi, Hajime Aga, Koryu Yamamoto

Bioscience, biotechnology, and biochemistry 2022 May 24

filter terms:

Cyclic nigerosylnigerose (CNN) syrup, containing 76% water-soluble dietary fiber, was prepared from starch on an industrial scale, using isoamylase, 6-α-glucosyltransferase, 3-α-isomaltosyltransferase, and cyclodextrin glucanotransferase. CNN syrup has a unique linkage pattern, consisting mainly of α-1,3 and α-1,6 glucoside linkages, and is characterized by its low weight average molecular weight (807) and moderate sweetness (relative sweetness = 25), unlike in well-known dietary fiber materials. The glass transition temperature of CNN is higher than that of the straight chain structures, maltotetraose and maltosyltrehalose. Even when 40% of normally added sucrose was replaced with CNN syrup, sponge cake puffed up sufficiently. The no observed adverse effect level for a single dose of CNN syrup was 0.88 and 0.89 g dry solid/kg body weight for men and women, respectively. The increase in blood glucose and insulin concentrations during consumption of CNN syrup was lower than that of glucose. © The Author(s) 2022. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry.

Citation

Akiko Yasuda, Akiko Mizote, Manabu Miyata, Mayumi Kurose, Toru Ogawa, Tsuyoshi Sadakiyo, Satoko Uchida, Takuo Yamamoto, Hitoshi Mitsuzumi, Hajime Aga, Koryu Yamamoto. Development of a method for preparing cyclic nigerosylnigerose syrup and investigation of its value as a dietary fiber. Bioscience, biotechnology, and biochemistry. 2022 May 24;86(6):780-791