Taste improvement and solubility

Glycosylation is a commonly used strategy to alter the physicochemical properties of compounds. Glucansucrase enzymes efficiently glucosylate a diversity of small molecules. When incubated with only sucrose, glucansucrases synthesize α-glucan poly- and oligosaccharides from sucrose. In the presence of suitable acceptor substrates, virtually only their glucosylation is observed. One example is the Lactobacillus reuteri 180 Gtf180 glucansucrase, α-glucosylating (non-)carbohydrate molecules. Glucosylation of compounds may improve their properties, e.g. resulting in increased solubility or bioavailability, strengthening their efficacy as taste enhancer, or allow synthesis of (mimics of) human milk oligosaccharides.

Enzymatic glycosylation instead of chemical glycosylation has major advantages for sustainable production processes. The glucansucrases are active at body temperature and ambient pressure, and in mildly acidic solutions. They are also solvent resistant, in case solvents are needed to dissolve the potential substrates of interest. Enzymatic glycosylation thus is more environmentally friendly and reduces energy consumption. Moreover, enzymes catalyze very specific types of reactions. Examples of our work are summarized below (also see literature references provided).