麥芽三糖 , Maltotriose

Shortest chain oligosaccharide that can be classified as a maltodextrin. A component of liquid glucose (a commercial sweetener composed of glucose, maltose, maltotriose and maltotetrose).  

Maltotriose is a trisaccharide consisting of three glucose molecules linked with α-1,4 glycosidic bonds. It serves as an inducer of the maltose regulon of E. coli.

Maltotriose, also known as glycan or polyglycose, belongs to the class of organic compounds known as oligosaccharides. These are carbohydrates made up of 3 to 10 monosaccharide units linked to each other through glycosidic bonds. Maltotriose is soluble (in water) and a very weakly acidic compound (based on its pKa). Within the cell, maltotriose is primarily located in the cytoplasm. Maltotriose exists in all eukaryotes, ranging from yeast to humans. Outside of the human body, maltotriose can be found in root vegetables. This makes maltotriose a potential biomarker for the consumption of this food product.

Maltotriose is a carbohydrate compound that consists of three glucose molecules joined together by alpha-1,4 bonds. It is a member of the maltodextrin family and is commonly found in malted grains such as barley, rice and wheat. Maltotriose has a wide range of applications in the food, pharmaceutical and biotechnology industries due to its unique physical and chemical properties. In this paper, we will provide an overview of maltotriose, including its physical and chemical properties, synthesis and characterization, analytical methods, biological properties, toxicity/safety in scientific experiments, applications in scientific experiments, current state of research, potential implications in various fields of research and industry, limitations, and future directions.

Physical and Chemical Properties

Maltotriose is a white crystalline powder that has a sweet taste and is soluble in water. Its molecular weight is 504.44 g/mol, and its chemical formula is C18H32O16. Maltotriose is a reducing sugar, which means that it has the ability to donate electrons to other molecules. It undergoes a Maillard reaction with amino acids and peptides, resulting in the formation of brown pigments and a characteristic aroma and flavor. Maltotriose is stable at acidic pH and can withstand high temperatures, making it suitable for use in various food processing applications.

Synthesis and Characterization

Maltotriose can be synthesized by enzymatic hydrolysis of starch or maltodextrin using the enzyme alpha-amylase. The hydrolysis process breaks down the alpha-1,4 glycosidic bonds in the starch or maltodextrin, resulting in the formation of shorter glucose chains, including maltotriose. The degree of hydrolysis affects the final composition of the product, with higher hydrolysis resulting in a higher concentration of maltotriose.

Analytical Methods

Various methods are available for the analysis of maltotriose, including high-performance liquid chromatography (HPLC), gas chromatography (GC), and capillary electrophoresis (CE). HPLC is the most widely used method due to its sensitivity and accuracy. The method involves the separation of maltotriose from other carbohydrates in a sample using a HPLC column and detection using a refractive index detector. GC and CE can also be used for the analysis of maltotriose, but are less commonly used.

Biological Properties

Maltotriose has been shown to have several health benefits, including prebiotic effects, low glycemic index, and potential anti-carcinogenic activity. Prebiotics are non-digestible food ingredients that promote the growth and activity of beneficial bacteria in the gut. Maltotriose has been shown to stimulate the growth of Bifidobacteria, which are known to have several health benefits, including improved digestion and immune function. Maltotriose also has a low glycemic index, meaning that it does not cause significant spikes in blood glucose levels after consumption. Finally, maltotriose has been shown to have potential anti-carcinogenic activity, although further research is needed to confirm this effect.

Toxicity and Safety in Scientific Experiments

Maltotriose has been shown to be safe for consumption at moderate levels, although high doses may cause gastrointestinal discomfort. In scientific experiments, maltotriose is generally considered safe, but it is always essential to follow appropriate safety protocols and guidelines.

Applications in Scientific Experiments

Maltotriose has several applications in scientific experiments, including the preparation of culture media for the growth of microorganisms, the study of carbohydrate metabolism, and the evaluation of prebiotic effects. In addition, it can be used as a carbohydrate source in protein purification processes, as it does not interfere with protein stability or activity.

Current State of Research

Research on maltotriose has focused on its physical and chemical properties, biological activities, and potential applications in various fields. Several studies have investigated the prebiotic effects of maltotriose in vivo and in vitro, demonstrating its potential as a functional food ingredient. Other studies have evaluated the anti-carcinogenic activity of maltotriose, with promising results. However, more research is needed to understand the underlying mechanisms and verify its safety and efficacy in humans.

Potential Implications in Various Fields of Research and Industry

Maltotriose has potential implications in the food, pharmaceutical, and biotechnology industries. In the food industry, it can be used as a prebiotic additive in various products, including dairy, bakery, and functional foods. In the pharmaceutical industry, it can be used as an excipient in drug formulations or as a drug delivery system. In the biotechnology industry, it can be used as a source of carbon for microbial fermentation processes.

Limitations and Future Directions

Despite the potential benefits of maltotriose, there are several limitations to its use. For example, it is relatively expensive compared to other carbohydrates, and its production requires enzymatic hydrolysis of starch, which can be time-consuming and costly. In addition, more research is needed to understand its safety and efficacy in humans, particularly at higher doses. Future research should focus on optimizing the production process, developing new analytical methods, and exploring its potential applications in emerging fields, such as personalized medicine and synthetic biology.

Conclusion

In conclusion, maltotriose is a versatile carbohydrate compound that has unique physical and chemical properties, making it suitable for various applications in the food, pharmaceutical, and biotechnology industries. It has several health benefits, including prebiotic effects and low glycemic index, and shows potential as an anti-carcinogenic agent. Although there are some limitations to its use, further research could unlock new opportunities for its application in various fields.