Carbohydrate esterases involved in deacetylation of food components by the human gut microbiota.

ABSTRACT: Non-carbohydrate modifications such as acetylations are widespread in food stuffs as well as they play important roles in diverse biological processes. These modifications meet the gut environment and are removed from their carbohydrate substrates by the resident microbiota. Among the most abundant modifications are O-acetylations, contributing to polysaccharides physico-chemical properties such as viscosity and gelling ability, as well as reducing accessibility for glycosyl hydrolases, and thus hindering polysaccharide degradation. Of particular note, O-acetylations increase the overall complexity of a polymer, thus requiring a more advanced degrading machinery for microbes to utilize it. This minireview describes acetylesterases from the gut microbiota that deacetylate various food polys

SUBMITTER: La Rosa SL 

PROVIDER: S-EPMC10154613 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature