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Guerra L, Ureta M, Romanini D, Woitovich N, Gómez-Zavaglia A, Clementz A. Enzymatic synthesis of fructooligosaccharides: From carrot discards to prebiotic juice. Food Res Int 2023; 170:112991. [PMID: 37316066 DOI: 10.1016/j.foodres.2023.112991] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
A great volume of carrots is discarded daily worldwide because they do not meet the required shape and size standards. However, they have the same nutritional characteristics as those commercialized, and can be used in different food products. Carrot juice is an excellent matrix for the development of functional foods with prebiotic compounds, such as fructooligosaccharides (FOS). In this work, the production of FOS in situ in carrot juice was evaluated using a fructosyltransferase from Aspergillus niger, produced by solid-state fermentation on carrot bagasse. The enzyme was partially purified 12.5-fold with a total yield of 93 %, and specific activity of 59 U/mg of protein by Sephadex G-105 molecular exclusion chromatography. It was identified by nano LC-MS/MS as a β-fructofuranosidase with a 63.6 kDa MW and it allowed obtaining a FOS yield of 31.6 % in carrot juice. The result was a prebiotic juice with a final concentration of 32.4 mg/mL of FOS. Using the commercial enzyme Viscozyme L a higher yield of FOS (39.8 %) was obtained in carrot juice, corresponding to a total amount of FOS of 54.6 mg/mL. This circular economy scheme allowed the obtention of a functional juice, that may contribute to improve health of consumers.
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Affiliation(s)
- Laureana Guerra
- Institute of Biotechnological and Chemical Processes (IPROBYQ, CCT-CONICET Rosario, National University of Rosario (UNR)), Rosario S2002RLK, Argentina.
| | - Micaela Ureta
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata B1900AJJ, Argentina
| | - Diana Romanini
- Institute of Biotechnological and Chemical Processes (IPROBYQ, CCT-CONICET Rosario, National University of Rosario (UNR)), Rosario S2002RLK, Argentina
| | - Nadia Woitovich
- Institute of Biotechnological and Chemical Processes (IPROBYQ, CCT-CONICET Rosario, National University of Rosario (UNR)), Rosario S2002RLK, Argentina
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata B1900AJJ, Argentina
| | - Adriana Clementz
- Institute of Biotechnological and Chemical Processes (IPROBYQ, CCT-CONICET Rosario, National University of Rosario (UNR)), Rosario S2002RLK, Argentina
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Rousta N, Aslan M, Yesilcimen Akbas M, Ozcan F, Sar T, Taherzadeh MJ. Effects of fungal based bioactive compounds on human health: Review paper. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 36794421 DOI: 10.1080/10408398.2023.2178379] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Abstract
Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in point of both nutrition and medicine due to their rich chemical components. Alternatively, filamentous fungi, which can be easier to produce, play an active role in the synthesis of some bioactive compounds, which are also important for health, as well as being rich in protein content. Therefore, this review presents some important bioactive compounds (bioactive peptides, chitin/chitosan, β-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol and fructooligosaccharides) synthesized by fungal strains and their health benefits. In addition, potential probiotic- and prebiotic fungi were researched to determine their effects on gut microbiota. The current uses of fungal based bioactive compounds for cancer treatment were also discussed. The use of fungal strains in the food industry, especially to develop innovative food production, has been seen as promising microorganisms in obtaining healthy and nutritious food.
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Affiliation(s)
- Neda Rousta
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
| | - Melissa Aslan
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Ferruh Ozcan
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
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Xia Y, Guo W, Han L, Shen W, Chen X, Yang H. Significant Improvement of Both Catalytic Efficiency and Stability of Fructosyltransferase from Aspergillus niger by Structure-Guided Engineering of Key Residues in the Conserved Sequence of the Catalytic Domain. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7202-7210. [PMID: 35649036 DOI: 10.1021/acs.jafc.2c01699] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fructosyltransferase is a key enzyme in fructo-oligosaccharide production, while the highly demanding conditions of industrial processes may reduce its stability and activity. This study employs sequence alignment and structural analysis to target three potential residues (Gln38, Ile39, and Cys43) around the active center of FruSG from Aspergillus niger, and mutants with greatly improved activity and stability were obtained through site-directed mutagenesis. The Km values of C43N and Q38Y were, respectively, reduced to 60.8 and 93.1% compared to those of WT. Meanwhile, the kcat of C43N was increased by 21.2-fold compared to that of WT. These imply that both the affinity and catalytic efficiency of C43N were significantly enhanced compared to WT. The Glide docking score of sucrose inside C43N was calculated to be -5.980, which was lower than that of WT (-4.887). What is more, the proposed general acid/base catalyst Glu273 with a lower pKa value of C43N calculated by PROPKA might contribute to an easier catalytic reaction compared to that of WT. The thermal stability and pH stability of the mutant C43N were significantly enhanced compared to those of WT, and more hydrogen bonds formed during molecular dynamics simulations might contribute to the improved stability of C43N.
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Affiliation(s)
- Yuanyuan Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Wenwen Guo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Laichuang Han
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Wei Shen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xianzhong Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Haiquan Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
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Ojwach J, Adetunji AI, Mutanda T, Mukaratirwa S. Oligosaccharides production from coprophilous fungi: An emerging functional food with potential health-promoting properties. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2022; 33:e00702. [PMID: 35127459 PMCID: PMC8803601 DOI: 10.1016/j.btre.2022.e00702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/08/2022] [Accepted: 01/13/2022] [Indexed: 11/26/2022]
Abstract
Functional foods are essential food products that possess health-promoting properties for the treatment of infectious diseases. In addition, they provide energy and nutrients, which are required for growth and survival. They occur as prebiotics or dietary supplements, including oligosaccharides, processed foods, and herbal products. However, oligosaccharides are more efficiently recognized and utilized, as they play a fundamental role as functional ingredients with great potential to improve health in comparison to other dietary supplements. They are low molecular weight carbohydrates with a low degree of polymerization. They occur as fructooligosaccharide (FOS), inulooligosaccharadie (IOS), and xylooligosaccahride (XOS), depending on their monosaccharide units. Oligosaccharides are produced by acid or chemical hydrolysis. However, this technique is liable to several drawbacks, including inulin precipitation, high processing temperature, low yields, and high production costs. As a consequence, the application of microbial enzymes for oligosaccharide production is recognized as a promising strategy. Microbial enzymatic production of FOS and IOS occurs by submerged or solid-state fermentation in the presence of suitable substrates (sucrose, inulin) and catalyzed by fructosyltransferases and inulinases. Incorporation of FOS and IOS enriches the rheological and physiological characteristics of foods. They are used as low cariogenic sugar substitutes, suitable for diabetics, and as prebiotics, probiotics and nutraceutical compounds. In addition, these oligosaccharides are employed as anticancer, antioxidant agents and aid in mineral absorption, lipid metabolism, immune regulation etc. This review, therefore, focuses on the occurrence, physico-chemical characteristics, and microbial enzymatic synthesis of FOS and IOS from coprophilous fungi. In addition, the potential health benefits of these oligosaccharides were discussed in detail.
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Affiliation(s)
- Jeff Ojwach
- School of Environmental Sciences, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom
- Department of Biodiversity and Conservation Biology, Faculty of Natural Science, University of the Western Cape, Private Bag X17 Bellville 7530, South Africa
- School of Life Sciences, College of Agriculture Engineering and Science, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Adegoke Isiaka Adetunji
- School of Life Sciences, College of Agriculture Engineering and Science, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Taurai Mutanda
- Centre for Algal Biotechnology, Department of Nature Conservation, Faculty of Natural Sciences, Mangosuthu University of Technology, P.O. Box 12363, Jacobs 4026, Durban, South Africa
| | - Samson Mukaratirwa
- School of Life Sciences, College of Agriculture Engineering and Science, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
- One Health Center for Zoonoses and Tropical Veterinary Medicine, Ross University, School of Veterinary Medicine, P.O. Box 334, Basseterre, St. Kitts, West Indies
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Wang Y, Shang X, Cao F, Yang H. Research Progress and Prospects for Fructosyltransferases. CHEMBIOENG REVIEWS 2021. [DOI: 10.1002/cben.202000011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yitian Wang
- Yangzhou University Clinical Medical College 225009 Yangzhou China
- Northern Jiangsu People's Hospital 225001 Yangzhou China
- Jiangnan University School of Biotechnology 214122 Wuxi China
| | - Xiujie Shang
- Yangzhou University Clinical Medical College 225009 Yangzhou China
- Qingdao Dengta Flavoring and Food Co. Ltd 266399 Qingdao China
| | - Fan Cao
- Vanderbilt University Department of Biochemistry 37235 Nashville TN USA
| | - Haiquan Yang
- Jiangnan University School of Biotechnology 214122 Wuxi China
- Jiangnan University The Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education 214122 Wuxi China
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Ojwach J, Kumar A, Mutanda T, Mukaratirwa S. Fructosyltransferase and inulinase production by indigenous coprophilous fungi for the biocatalytic conversion of sucrose and inulin into oligosaccharides. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101867] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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