Study on the enzymatic production of 1,5 anhydroglucitol with QM/MM methods

The combination of 1 and 5 anhydroglucitol has been proposed as a marker for assessing the blood sugar control status in diabetic patients. Analyzing the levels of this compound in the serum of diabetic patients reflects blood sugar fluctuations over shorter time periods compared to HbA1C and can be used to examine postprandial blood sugar changes. Thus, this compound may serve as an indicator for the potential development of macrovascular complications that might not be detectable solely through HbA1C testing. For example, it has been shown that this compound can specifically be used in diabetic patients to predict the risk of cardiovascular diseases. This compound is primarily (90%) obtained through food intake, with only small amounts being produced in the body. On the other hand, this compound has a sweet taste and, according to results from an animal study, can also have effects such as lowering blood sugar and cholesterol levels. It is noteworthy that despite existing studies, the physiological role of this compound has not yet been fully elucidated.

Therefore, research into the biosynthesis of this compound could provide valuable insights for its potential use in biosensors as well as a synthetic sweetener. Considering that the study of the enzymes responsible for producing this compound could ultimately lead to the development of more efficient enzymes for this purpose, the first step in this process is to study the molecular and atomic mechanisms of 1 and 5 anhydroglucitol production by the enzymes known to be involved in this process.