Enhanced (+)-catechin transglucosylating activity of Streptococcus mutans GS-5 glucosyltransferase-D due to fructose removal

Article Abstract:

A comparison of the transglucosylating activities of various Streptococcus mutans and S sobrinus glucosyltransferases (GTFs) toward (+)-catechin as a model acceptor was conducted. GTF-D transglucosylated catechin was shown to have the highest efficiency after the alpha-glucosidase activity was removed. The effect of fructose removal from the reaction mixture was also studied to demonstrate and minimize the influence of fructose on catechin transglucosylation.

Genetic aspects, Escherichia coli, Streptococcus mutans, Fructose

Inhibitory effect of oolong tea polyphenols on glucosyltransferases of mutantsreptococci

Article Abstract:

The inhibitory effect of oolong tea extracts against mutans streptococci glucosyltransferases was studied. Adsorption and column chromatography were used for the preparation of the tea compounds. Different coloration reactions were used for the chemical differentiation of the tea polyphenols. Glucan synthesis and cellular adherence were also measured. The utility of oolong tea as a cariostatic material was demonstrated.

Usage, Evaluation, Tea (Beverage), Streptococcus, Tea, Polyphenols

Glucosyltransferase from Streptococcus sobrinus catalyzes glucosylation of catechin

Article Abstract:

In a study 4'-O-alpha-D-glucopyrabisyl-(+)-catechin with a molecular weight of 452 was obtained by glycosylation of (+)-catechin 2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-1benzopyran-3,5,7-triol by the glucosyltransferase(GTase). GTase was prepared from Streptococcus sobrinus supernatant cultures and the glucan synthesis from sucrose by this mutant GTase was inhibited by polymeric polyphenols from oolong tea.

Analysis