Introduction of Desheng on Alpha Glucosidase

Alpha glucosidase, as an important member of the starch hydrolase family, is widely used in the food and fermentation industry, chemical industry, as well as clinical testing and disease treatment. The research on it has always been highly valued by people, and over the years, the application of alpha glucosidase in different fields has produced good economic and social benefits.

1. Introduction to α - glucosidase

Alpha glucosidase (EC. 3.2.1.20) is a type of starch hydrolase, also known as alpha glucosidase or glucosyltransferase (GTase), and is an alpha-D-glucosidase. It mainly functions outside the cell. It hydrolyzes the α - glucosidic bond of the substrate from the non reducing end of polysaccharides, producing α - D-glucose, which is usually classified as hydrolytic enzyme class 3. It mainly hydrolyzes disaccharides, oligosaccharides, and aromatic glycosides, and can use sucrose and polysaccharides as substrates. At the same time, it also has transglycosylation function, which can convert oligosaccharides into, α-1， The 4-glycosidic bond is converted into alpha-1,6-glycosidic bond or other forms of linkage, resulting in non fermentable oligosaccharides such as isomaltose or sugar esters, glycopeptides, etc. According to the primary structure, α - glucosidase can be classified into 31 families of hydrolytic enzymes in 13 categories. Alpha glucosidase is typically classified into three types based on substrate specificity. Type I α - glucosidase hydrolyzes aryl glucosides such as p-nitrophenol α - D-glucopyranoside (pNPG), and the hydrolysis rate is faster than that of oligomaltose. Type II alpha glucosidase has high activity towards maltose and low activity towards aryl glucosides. Type III alpha glucosidase is similar to type II, but its rate of hydrolysis of oligosaccharides and starch is essentially the same.

2. Source and distribution of alpha glucosidase

Alpha glucosidase is widely distributed in nature, with a wide variety of species and diverse properties, and almost exists in all living organisms. At present, the majority of α - glucosidase enzymes that have been studied come from microorganisms, except for a few from plants and animals. Some strains of bacteria, fungi, and yeast can secrete this enzyme, among which Aspergillus niger produces the most enzyme. Most of the alpha glucosidase products sold in the market are produced by fermentation of Aspergillus niger.

3. Research status of microbial alpha glucosidase

The relative molecular weight of α - glucosidase derived from microorganisms is generally between 50 and 120 kDa. The phase properties of alpha glucosidase from different sources vary greatly. Microorganisms of the same genus, except for a few, produce significantly different properties of alpha glucosidase. For example, the molecular weight of different α - glucosidase enzymes in the genus Bacillus subtilis is generally between 65-120kDa, some belong to acidic hydrolytic enzymes, some belong to neutral hydrolytic enzymes, and the suitable temperature varies. The substrate specificity is also different. Some mainly degrade linear starch, some hydrolyze maltose and oligomaltose, and some have broad substrate specificity and can hydrolyze multiple substrates. The molecular weight of α - glucosidase produced by different thermophilic bacteria varies greatly, with the lowest thermophilic temperature being 65 ℃ and the highest reaching 100 ℃.

Alpha glucosidase has a wide range of sources and plays important physiological functions in the degradation of human glycogen and carbohydrate metabolism in animals, plants, and microorganisms. The alpha glucosidase produced by Desheng is a white, slightly yellow amorphous powder with a specific activity of ≥ 12U/mg, which is easy to transport and store. Compared with industrial enzyme preparations, it has better purity and activity. We can provide samples for customers who need it.