| Submission declined on 17 April 2024 by ToadetteEdit (talk). This submission is not adequately supported by reliable sources. Reliable sources are required so that information can be verified. If you need help with referencing, please see Referencing for beginners and Citing sources.
Where to get help
How to improve a draft
You can also browse Wikipedia:Featured articles and Wikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article. Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevant WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags. Editor resources
|  |
 | This article contains paid contributions. It may require cleanup to comply with Wikipedia's content policies, particularly neutral point of view. |
.png)
Cyclodextran, also known as cyclic isomaltooligosaccharide (CI), is a non-reducing sugar derived from dextran. It is characterized by its cyclized structure and composition of alpha-1,6 bonds.
Comparison with cyclodextrin
editAlthough CI shares the common constituent of glucose, its linkage pattern is distinct from that of another cyclic oligosaccharide, cyclodextrin (CD), which consists of alpha-1,4 bonds. The structures of 11 types of CIs, with glucose units ranging from seven to seventeen, have been determined. CI-10, in particular, has strong inclusion complex-forming ability. Four Bacillus strains and two Paenibacillus strains were identified as novel CI-producing bacteria. These strains mainly produced CI-10 to CI-12, but larger CIs up to CI-17 were also identified.[1] While CIs with high molecular weights, incorporating more than eighteen glucose units, also exist, research predominantly focuses on CIs with seven to twelve glucose units (CI-7 to CI-12) due to their higher prevalence and relative ease of purification.
History
editInitial discovery
editCI was first discovered in 1993. In a liquid culture using dextran as a carbon source, the researchers noticed that a strain of bacteria isolated from soil produced and accumulated a substance different from linear isomaltooligosaccharides.[2]
Natural occurrence
editThis substance, which was revealed to have a structure where 7 to 9 glucose molecules were connected in a circular fashion via alpha-1,6 bonds, was named cyclodextran. Given that dextran and isomaltooligosaccharides are naturally occurring, it was speculated that CI might also be a natural product. A trace amount of CI from CI-7 to CI-9 was confirmed when attempts were made to detect CI from brown sugar.[3]
Industrial production
editTwo methods are used to produce CI: one uses sucrose as a raw material to produce and cyclize dextran, and the other involves production from starch. Commercially, sucrose is the preferred raw material. CI is produced by applying the enzyme CITase to this dextran. A product known as CI-Dextran mix, containing at least 13% CI by weight, is manufactured exclusively by Nissin Sugar Co., Ltd. This product is known for its ability to inhibit dental plaque formation.[4] Additionally, research has shown that Paenibacillus sp. 598K produces cycloisomaltooligosaccharides (cyclodextrans:CIs) from starch even in the absence of dextran.[5]
Functional properties
editInhibition of Glucosyltransferase (GTF)
editCI specifically inhibits the activity of glucosyltransferase (GTF), a key enzyme in Streptococcus mutans, thereby suppressing the formation of glucan, a major component of dental plaque.[6]
Mechanism of action
editThe inhibition mechanism of GTF is presumed to be competitive inhibition where CI binds to the active site of GTF[7], but the detailed inhibition mechanism remains a subject for future research.
Solubility enhancement
editCI enhances the solubility of some difficult-to-dissolve substances.[8] Research has shown that CI can form inclusion complexes with various hydrophobic compounds, enhancing their solubility and stability.[9]
Chemical properties
editOne notable characteristic of CI is its lack of sweetness, indicating that it does not function as a sweetener. Due to its cyclic structure, CI has no terminal groups, and as a result, it does not exhibit reducing properties. CI is a sugar with strong stability against heat, acid, and alkali due to its cyclic structure. CI has high solubility in water and can dissolve in an equivalent or smaller amount of water.
Usage
editPrevention of dental diseases
editCI, a functional oligosaccharide, is suggested to potentially assist in the prevention of dental caries and periodontal disease. Studies have shown that CI inhibits the activity of glucosyltransferase (GTF), reducing glucan formation and thus dental plaque. This reduction in dental plaque formation is significant because dental plaque is a known contributor to dental caries and periodontal disease【5】【6】. A clinical trial demonstrated that consuming CI-Dextran mix significantly reduced plaque accumulation in healthy adults, with no adverse events observed【7】. Further research is being conducted to explore these effects in more detail【8】.
Potential applications
editCI's unique mechanism of action inhibits the glucosyltransferase (GTF), leading to a suppression of plaque formation without exhibiting bactericidal effects, meaning it does not harm beneficial bacteria. This characteristic of CI allows it to remain effective even when consumed alongside sugars. Its potential use extends to food, cosmetics, and possibly even over-the-counter drugs. A key advantage of CI, compared to other similar substances, is its ability to inhibit plaque formation without disturbing the balance of the oral microbiota, even in the presence of sugars.
References
edit- ^ Funane K, Terasawa K, Mizuno Y, Ono H, Gibu S, Tokashiki T, Kawabata Y, Kim YM, Kimura A, Kobayashi M (December 2008). "Isolation of Bacillus and Paenibacillus Bacterial Strains That Produce Large Molecules of Cyclic Isomaltooligosaccharides". Bioscience, Biotechnology, and Biochemistry. 72 (12): 3277–80. doi:10.1271/bbb.80384. PMID 19060390.
- ^ Oguma T, Horiuchi T, Kobayashi M (January 1993). "Novel Cyclic Dextrins, Cycloisomaltooligosaccharides, from Bacillus sp. T-3040 Culture". Bioscience, Biotechnology, and Biochemistry. 57 (7): 1225–27. doi:10.1271/bbb.57.1225. PMID 27281012.
- ^ Tokasiki T, Kinjyo K, Funane K, Itou H (2007). "Novel Cycloisomaltooligosaccharides Contained in the Kokuto Produced in Okinawa Prefecture". Journal of Applied Glycoscience. 54 (1): 27–30. doi:10.5458/JAG.54.27.
- ^ "CI-Dextran mix | Nissin Sugar Co., Ltd".
- ^ Ichinose H, Suzuki R, Miyazaki T, Kimura K, Momma M, Suzuki N, Fujimoto Z, Kimura A, Funane K (2017). "Paenibacillus sp. 598K 6-α-glucosyltransferase is essential for cycloisomaltooligosaccharide synthesis from α-(1 → 4)-glucan". Applied Microbiology and Biotechnology. 101 (10): 4115–4128. doi:10.1007/s00253-017-8174-z.
- ^ Kobayashi M; Funane K; Oguma T (1995). "Inhibition of Dextran and Mutan Synthesis by Cycloisomaltooligosaccharides". Bioscience, Biotechnology, and Biochemistry. 59 (10): 1861–65. doi:10.1271/bbb.59.1861. PMID 8534976.
- ^ Kobayashi M, Oguma T (1995). "Cyclodextran and anti-dental-caries action". Japan Food Science. 34 (1): 26–31.
- ^ Hong, Seong-Jin; Park, Bo-Ram; Lee, Byung-Hoo; Park, Boo-Su; Kim, Young-Min (2023). "New Potential Applications of Cyclodextran in High Water Solubility and in Vitro Digestive System". SSRN. Retrieved 2023-06-13.
- ^ Oguma, Tetsuya; Kawamoto, Hiroshi (2003). "Production of Cyclodextran and Its Application". Trends in Glycoscience and Glycotechnology. 15 (82): 91–99. doi:10.4052/tigg.15.91.