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Rana M, Jassal S, Yadav R, Sharma A, Puri N, Mazumder K, Gupta N. Functional β-mannooligosaccharides: Sources, enzymatic production and application as prebiotics. Crit Rev Food Sci Nutr 2023; 64:10221-10238. [PMID: 37335120 DOI: 10.1080/10408398.2023.2222165] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
One of the emerging non-digestible oligosaccharide prebiotics is β-mannooligosaccharides (β-MOS). β-MOS are β-mannan derived oligosaccharides, they are selectively fermented by gut microbiota, promoting the growth of beneficial microorganisms (probiotics), whereas the growth of enteric pathogens remains unaffected or gets inhibited in their presence, along with production of metabolites such as short-chain fatty acids. β-MOS also exhibit several other bioactive properties and health-promoting effects. Production of β-MOS using the enzymes such as β-mannanases is the most effective and eco-friendly approach. For the application of β-MOS on a large scale, their production needs to be standardized using low-cost substrates, efficient enzymes and optimization of the production conditions. Moreover, for their application, detailed in-vivo and clinical studies are required. For this, a thorough information of various studies in this regard is needed. The current review provides a comprehensive account of the enzymatic production of β-MOS along with an evaluation of their prebiotic and other bioactive properties. Their characterization, structural-functional relationship and in-vivo studies have also been summarized. Research gaps and future prospects have also been discussed, which will help in conducting further research for the commercialization of β-MOS as prebiotics, functional food ingredients and therapeutic agents.
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Affiliation(s)
- Monika Rana
- Department of Microbiology, Panjab University, Chandigarh, India
| | - Sunena Jassal
- Department of Microbiology, Panjab University, Chandigarh, India
| | - Richa Yadav
- Department of Microbiology, Panjab University, Chandigarh, India
| | - Anupama Sharma
- Department of Microbiology, Panjab University, Chandigarh, India
| | - Neena Puri
- Department of Industrial Microbiology, Guru Nanak Khalsa College, Yamunanagar, Haryana, India
| | - Koushik Mazumder
- Food & Nutritional Biotechnology, National Agri-Food Biotechnology Institute, Mohali, Punjab, India
| | - Naveen Gupta
- Department of Microbiology, Panjab University, Chandigarh, India
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Yang S, Wu C, Yan Q, Li X, Jiang Z. Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health. Annu Rev Food Sci Technol 2023; 14:297-322. [PMID: 36972156 DOI: 10.1146/annurev-food-052720-114503] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Nondigestible functional oligosaccharides are of particular interest in recent years because of their unique prebiotic activities, technological characteristics, and physiological effects. Among different types of strategies for the production of nondigestible functional oligosaccharides, enzymatic methods are preferred owing to the predictability and controllability of the structure and composition of the reaction products. Nondigestible functional oligosaccharides have been proved to show excellent prebiotic effects as well as other benefits to intestinal health. They have exhibited great application potential as functional food ingredients for various food products with improved quality and physicochemical characteristics. This article reviews the research progress on the enzymatic production of several typical nondigestible functional oligosaccharides in the food industry, including galacto-oligosaccharides, xylo-oligosaccharides, manno-oligosaccharides, chito-oligosaccharides, and human milk oligosaccharides. Moreover, their physicochemical properties and prebiotic activities are discussed as well as their contributions to intestinal health and applications in foods.
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Affiliation(s)
- Shaoqing Yang
- Key Laboratory of Food Bioengineering, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;
| | - Chenxuan Wu
- Key Laboratory of Food Bioengineering, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;
| | - Qiaojuan Yan
- College of Engineering, China Agricultural University, Beijing, China
| | - Xiuting Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhengqiang Jiang
- Key Laboratory of Food Bioengineering, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;
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3
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Liu CL, Shih YR, Tang PC, Lin LJ, Lee TT. Effects of dietary supplementation with Bacillus spp. and Debaryomyces spp. on broiler’s growth performance, serum characteristics, intestinal microflora and antioxidant activity. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2022.2059022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- C. L. Liu
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - Y. R. Shih
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - P. C. Tang
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
- The iEGG and Animal Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
| | - L. J. Lin
- School of Chinese Medicine, College of Chinese Medicine, China Medical University, Taichung, Taiwan
| | - T. T. Lee
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
- The iEGG and Animal Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Smart Sustainable New Agriculture Research Center (SMARTer), Taichung, Taiwan
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Efficient and green production of manno-oligosaccharides from Gleditsia microphylla galactomannans using CO2 and solid acid in subcritical water. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113019] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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5
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Wang Y, Ablimit N, Zhang Y, Li J, Wang X, Liu J, Miao T, Wu L, Wang H, Wang Z, Lou H, Jiang W. Novel β-mannanase/GLP-1 fusion peptide high effectively ameliorates obesity in a mouse model by modifying balance of gut microbiota. Int J Biol Macromol 2021; 191:753-763. [PMID: 34592220 DOI: 10.1016/j.ijbiomac.2021.09.150] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/12/2022]
Abstract
We constructed a novel β-mannanase/GLP-1 fusion peptide, termed MGLP_1, and evaluated its ability to ameliorate obesity in a high-fat/high-sugar diet (HFSD)-induced mouse model. Eight-wk MGLP_1 treatment notably reduced obesity, as reflected by significant changes of body weight, serum triglyceride level, fatty liver and adipose tissue distribution. Amelioration of HFSD-induced gut dysbiosis by MGLP_1 was evidenced by reduced abundance ratio of bacterial phyla Firmicutes to Bacteroidetes, enhanced abundance of beneficial probiotic genera (Bifidobacterium, Lachnospiraceae, Ileibacterium), and reduced abundance of harmful genera (Clostridium, Romboutsia). Mechanisms of weight loss were investigated by comparing effects of treatment with MGLP_1 vs. prebiotics manno-oligosaccharides (MOS). MGLP_1 ameliorated gut microbiota imbalance by enhancing carbohydrate catabolism, whereas MOS promoted glycan synthesis and metabolism. Our findings, taken together, indicate that MGLP_1 fusion peptide has strong potential for amelioration of obesity by modifying relationships between gut microbiota and lipid and glucose metabolism.
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Affiliation(s)
- Yan Wang
- State Key Laboratory of Agro-Biotechnology, College of Biological Sciences, China Agricultural University, Beijing 100193, China.
| | - Nuraliya Ablimit
- State Key Laboratory of Agro-Biotechnology, College of Biological Sciences, China Agricultural University, Beijing 100193, China
| | - Yunpeng Zhang
- Agricultural Utilization Research Center, Nutrition and Health Research Institute, COFCO Corporation, Beijing 102209, China
| | - Jifu Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100193, China
| | - Xinrui Wang
- State Key Laboratory of Agro-Biotechnology, College of Biological Sciences, China Agricultural University, Beijing 100193, China
| | - Junquan Liu
- State Key Laboratory of Agro-Biotechnology, College of Biological Sciences, China Agricultural University, Beijing 100193, China
| | - Ting Miao
- State Key Laboratory of Agro-Biotechnology, College of Biological Sciences, China Agricultural University, Beijing 100193, China
| | - Lei Wu
- Anhui New Simon Biotech Company Limited, Suzhou, Anhui, China
| | - Hui Wang
- State Key Laboratory of Agro-Biotechnology, College of Biological Sciences, China Agricultural University, Beijing 100193, China.
| | - Zengli Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100193, China.
| | - Huiqiang Lou
- State Key Laboratory of Agro-Biotechnology, College of Biological Sciences, China Agricultural University, Beijing 100193, China.
| | - Wei Jiang
- State Key Laboratory of Agro-Biotechnology, College of Biological Sciences, China Agricultural University, Beijing 100193, China.
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Meng Y, Zhao F, Jin X, Feng Y, Sun G, Lin J, Jia B, Li P. Performance Evaluation of Enzyme Breaker for Fracturing Applications under Simulated Reservoir Conditions. Molecules 2021; 26:molecules26113133. [PMID: 34073941 PMCID: PMC8197314 DOI: 10.3390/molecules26113133] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 05/19/2021] [Accepted: 05/20/2021] [Indexed: 02/04/2023] Open
Abstract
Fracturing fluids are being increasingly used for viscosity development and proppant transport during hydraulic fracturing operations. Furthermore, the breaker is an important additive in fracturing fluid to extensively degrade the polymer mass after fracturing operations, thereby maximizing fracture conductivity and minimizing residual damaging materials. In this study, the efficacy of different enzyme breakers was examined in alkaline and medium-temperature reservoirs. The parameters considered were the effect of the breaker on shear resistance performance and sand-suspending performance of the fracturing fluid, its damage to the reservoir after gel breaking, and its gel-breaking efficiency. The experimental results verified that mannanase II is an enzyme breaker with excellent gel-breaking performance at medium temperatures and alkaline conditions. In addition, mannanase II did not adversely affect the shear resistance performance and sand-suspending performance of the fracturing fluid during hydraulic fracturing. For the same gel-breaking result, the concentration of mannanase II used was only one fifth of other enzyme breakers (e.g., mannanase I, galactosidase, and amylase). Moreover, the amount of residue and the particle size of the residues generated were also significantly lower than those of the ammonium persulfate breaker. Finally, we also examined the viscosity-reducing capability of mannanase II under a wide range of temperatures (104–158 °F) and pH values (7–8.5) to recommend its best-use concentrations under different fracturing conditions. The mannanase has potential for applications in low-permeability oilfield development and to maximize long-term productivity from unconventional oilwells.
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Affiliation(s)
- Yuling Meng
- Key Laboratory of Shandong Microbial Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan 250353, China; (Y.M.); (F.Z.); (X.J.); (B.J.)
| | - Fei Zhao
- Key Laboratory of Shandong Microbial Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan 250353, China; (Y.M.); (F.Z.); (X.J.); (B.J.)
| | - Xianwei Jin
- Key Laboratory of Shandong Microbial Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan 250353, China; (Y.M.); (F.Z.); (X.J.); (B.J.)
| | - Yun Feng
- Research Institute of Petroleum Engineering and Technology, Shengli Oilfield Company, Sinopec, Dongying 257029, China; (Y.F.); (G.S.); (J.L.)
| | - Gangzheng Sun
- Research Institute of Petroleum Engineering and Technology, Shengli Oilfield Company, Sinopec, Dongying 257029, China; (Y.F.); (G.S.); (J.L.)
| | - Junzhang Lin
- Research Institute of Petroleum Engineering and Technology, Shengli Oilfield Company, Sinopec, Dongying 257029, China; (Y.F.); (G.S.); (J.L.)
| | - Baolei Jia
- Key Laboratory of Shandong Microbial Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan 250353, China; (Y.M.); (F.Z.); (X.J.); (B.J.)
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Shandong Academy of Sciences, Qilu University of Technology, Jinan 250353, China
| | - Piwu Li
- Key Laboratory of Shandong Microbial Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan 250353, China; (Y.M.); (F.Z.); (X.J.); (B.J.)
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Shandong Academy of Sciences, Qilu University of Technology, Jinan 250353, China
- Correspondence: ; Tel.: +86-156-1571-5965
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7
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Dawood A, Ma K. Applications of Microbial β-Mannanases. Front Bioeng Biotechnol 2020; 8:598630. [PMID: 33384989 PMCID: PMC7770148 DOI: 10.3389/fbioe.2020.598630] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 10/28/2020] [Indexed: 11/24/2022] Open
Abstract
Mannans are main components of hemicellulosic fraction of softwoods and they are present widely in plant tissues. β-mannanases are the major mannan-degrading enzymes and are produced by different plants, animals, actinomycetes, fungi, and bacteria. These enzymes can function under conditions of wide range of pH and temperature. Applications of β-mannanases have therefore, been found in different industries such as animal feed, food, biorefinery, textile, detergent, and paper and pulp. This review summarizes the most recent studies reported on potential applications of β-mannanases and bioengineering of β-mannanases to modify and optimize their key catalytic properties to cater to growing demands of commercial sectors.
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Affiliation(s)
- Aneesa Dawood
- Department of Microbiology, Quaid-I-Azam University, Islamabad, Pakistan
- Department of Radiology and Medical Imaging, University of Virginia, Charlottesville, VA, United States
| | - Kesen Ma
- Department of Biology, University of Waterloo, Waterloo, ON, Canada
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Erkan SB, Basmak S, Ozcan A, Yılmazer C, Gürler HN, Yavuz G, Germec M, Yatmaz E, Turhan I. Mannooligosaccharide production by β‐mannanase enzyme application from coffee extract. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14668] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Selin Basmak
- Department of Food Engineering Akdeniz University Antalya Turkey
| | - Ali Ozcan
- Department of Food Engineering Akdeniz University Antalya Turkey
| | - Cansu Yılmazer
- Department of Food Engineering Akdeniz University Antalya Turkey
| | - Hilal Nur Gürler
- Department of Food Engineering Akdeniz University Antalya Turkey
| | - Gözde Yavuz
- Department of Food Engineering Akdeniz University Antalya Turkey
| | - Mustafa Germec
- Department of Food Engineering Akdeniz University Antalya Turkey
| | - Ercan Yatmaz
- Department of Food Engineering Akdeniz University Antalya Turkey
- Göynük Culinary Arts Vocational School Akdeniz University Antalya Turkey
| | - Irfan Turhan
- Department of Food Engineering Akdeniz University Antalya Turkey
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9
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Preparation, characterization, and prebiotic activity of manno-oligosaccharides produced from cassia gum by a glycoside hydrolase family 134 β-mannanase. Food Chem 2020; 309:125709. [DOI: 10.1016/j.foodchem.2019.125709] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/11/2019] [Accepted: 10/14/2019] [Indexed: 02/06/2023]
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10
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Liu Z, Ning C, Yuan M, Yang S, Wei X, Xiao M, Fu X, Zhu C, Mou H. High-level expression of a thermophilic and acidophilic β-mannanase from Aspergillus kawachii IFO 4308 with significant potential in mannooligosaccharide preparation. BIORESOURCE TECHNOLOGY 2020; 295:122257. [PMID: 31648129 DOI: 10.1016/j.biortech.2019.122257] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/08/2019] [Accepted: 10/09/2019] [Indexed: 06/10/2023]
Abstract
An engineered thermophilic and acidophilic β-mannanase (ManAK) from Aspergillus kawachii IFO 4308 was highly expressed in Pichia pastoris. Through high cell density fermentation, the maximum yield reached 11,600 U/mL and 15.5 g/L, which is higher than most extreme β-mannanases. The recombinant ManAK was thermostable with a temperature optimum of 80 °C, and acid tolerant with a pH optimum of 2.0. ManAK could efficiently degrade locust bean gum, konjac gum, and guar gum into small molecular mannooligosaccharide (<2000 Da), even at high initial substrate concentration (10%), and displayed different Mw distributions in their end products. Docking analysis demonstrated that the catalytic pocket of ManAK could only accommodate a galactopyranosyl residue in subsite -1, which might be responsible for the distinct hydrolysis product compositions from locust bean gum and guar gum. These superior properties of ManAK strongly facilitate mannooligosaccharide preparation and application in food and feed area.
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Affiliation(s)
- Zhemin Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China
| | - Chen Ning
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China
| | - Mingxue Yuan
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China
| | - Suxiao Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China
| | - Xinyi Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China
| | - Mengshi Xiao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China
| | - Xiaodan Fu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China
| | - Changliang Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003 China.
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Yang J, Chen Q, Zhou B, Wang X, Liu S. Manno‐oligosaccharide preparation by the hydrolysis of konjac flour with a thermostable endo‐mannanase from
Talaromyces cellulolyticus. J Appl Microbiol 2019; 127:520-532. [DOI: 10.1111/jam.14327] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/04/2019] [Accepted: 05/14/2019] [Indexed: 01/12/2023]
Affiliation(s)
- J.‐K. Yang
- College of Biology and Pharmaceutical Engineering Wuhan Polytechnic University Wuhan China
| | - Q.‐C. Chen
- College of Biology and Pharmaceutical Engineering Wuhan Polytechnic University Wuhan China
| | - B. Zhou
- College of Biology and Pharmaceutical Engineering Wuhan Polytechnic University Wuhan China
| | - X.‐J. Wang
- Shandong Longda Bio‐Products Co., Ltd. Yishui County Shandong China
| | - S.‐Q. Liu
- Shandong Longda Bio‐Products Co., Ltd. Yishui County Shandong China
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Song Y, Sun W, Fan Y, Xue Y, Liu D, Ma C, Liu W, Mosher W, Luo X, Li Z, Ma W, Zhang T. Galactomannan Degrading Enzymes from the Mannan Utilization Gene Cluster of Alkaliphilic Bacillus sp. N16-5 and Their Synergy on Galactomannan Degradation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11055-11063. [PMID: 30351049 DOI: 10.1021/acs.jafc.8b03878] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Two glycoside hydrolases encoded by the mannan utilization gene cluster of alkaliphilic Bacillus sp. N16-5 were studied. The recombinant Gal27A (rGal27A) hydrolyzed both galactomannans and oligo-galactomannans to release galactose, while the recombinant Man113A (rMan113A) showed poor activity toward galactomannans, but it hydrolyzed manno-oligosaccharides to release mannose and mannobiose. rGal27A showed synergistic interactions with rMan113A and recombinant β-mannanase ManA (rManA), which is also from Bacillus sp. N16-5, in galactomannan degradation. The synergy degree of rGal27A and rManA on hydrolysis of locust bean gum and guar gum was 1.13 and 2.21, respectively, and that of rGal27A and rMan113A reached 2.00 and 2.68. The main products of galactomannan hydrolyzed by rGal27A and rManA simultaneously were galactose, mannose, mannobiose, and mannotriose, while those of galactomannan hydrolyzed by rGal27A and rMan113A were galactose and mannose. The yields of mannose, mannobiose, and mannotriose dramatically increased compared with the hydrolysis in the presence of rManA or rMan113A alone.
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Affiliation(s)
- Yajian Song
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Wenyuan Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Yanli Fan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Yanfen Xue
- State Key Laboratory of Microbial Resources, Institute of Microbiology , Chinese Academy of Sciences , Beijing 100101 , China
| | - Duoduo Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Cuiping Ma
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Wenting Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
- Tianjin Institute of Industrial Biotechnology , Chinese Academy of Sciences , Tianjin 300308 , China
| | - Wesley Mosher
- Department of Food Science and Nutrition , University of Minnesota , St. Paul , Minnesota 55108 , United States
| | - Xuegang Luo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Zhongyuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Wenjian Ma
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Tongcun Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education & Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
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