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Wang Y, Zhu S, Zhang T, Gao M, Zhan X. New Horizons in Probiotics: Unraveling the Potential of Edible Microbial Polysaccharides through In Vitro Digestion Models. Foods 2024; 13:713. [PMID: 38472826 DOI: 10.3390/foods13050713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
In vitro digestion models, as innovative assessment tools, possess advantages such as speed, high throughput, low cost, and high repeatability. They have been widely applied to the investigation of food digestion behavior and its potential impact on health. In recent years, research on edible polysaccharides in the field of intestinal health has been increasing. However, there is still a lack of systematic reviews on the application of microbial-derived edible polysaccharides in in vitro intestinal models. This review thoroughly discusses the limitations and challenges of static and dynamic in vitro digestion experiments, while providing an in-depth introduction to several typical in vitro digestion models. In light of this, we focus on the degradability of microbial polysaccharides and oligosaccharides, with a particular emphasis on edible microbial polysaccharides typically utilized in the food industry, such as xanthan gum and gellan gum, and their potential impacts on intestinal health. Through this review, a more comprehensive understanding of the latest developments in microbial polysaccharides, regarding probiotic delivery, immobilization, and probiotic potential, is expected, thus providing an expanded and deepened perspective for their application in functional foods.
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Affiliation(s)
- Yuying Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Shengyong Zhu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Tiantian Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xiaobei Zhan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
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2
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Choi DH, Han JG, Lee KH, Gi-Hong A. Promotion of Tricholoma matsutake mycelium growth by Penicillium citreonigrum. MYCOBIOLOGY 2023; 51:354-359. [PMID: 37929006 PMCID: PMC10621265 DOI: 10.1080/12298093.2023.2257430] [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: 06/21/2023] [Accepted: 09/06/2023] [Indexed: 11/07/2023]
Abstract
Tricholoma matsutake has been the most valuable ectomycorrhizal fungi in Asia because of its unique flavor and taste. However, due to the difficulty of artificial cultivation, the cultivation of T. matsutake has relied on natural growth in forests. To cultivate the T. matsutake artificially, microorganisms in fairy rings were introduced. In this study, we isolated 30 fungal species of microfungi from the soil of fairy rings. Among them, one single fungal strain showed a promoting effect on the growth of T. matsutake. The growth effect was confirmed by measuring the growth area of T. matsutake and enzyme activities including α-amylase, cellulase, and β-glucosidase. In comparison with control, microfungal metabolite increased the growth area of T. matsutake by 213% and the enzyme activity of T. matsutake by 110-200%. The isolated fungal strain was identified as Penicillium citreonigrum by BLAST on the NCBI database. The Discovery of this microfungal strain is expected to contribute to artificial cultivation of T. matsutake.
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Affiliation(s)
- Doo-Ho Choi
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA, Eumseong, Chungbuk, Korea
| | - Jae-Gu Han
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA, Eumseong, Chungbuk, Korea
| | - Kang-Hyo Lee
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA, Eumseong, Chungbuk, Korea
| | - An Gi-Hong
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA, Eumseong, Chungbuk, Korea
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3
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Gonçalves DA, Alves VD, Teixeira JA, Nobre C. Development of a functional prebiotic strawberry preparation by in situ enzymatic conversion of sucrose into fructo-oligosaccharides. Food Res Int 2023; 168:112671. [PMID: 37120182 DOI: 10.1016/j.foodres.2023.112671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 01/13/2023] [Accepted: 03/06/2023] [Indexed: 04/03/2023]
Abstract
Food industry has been pressed to develop products with reduced sugar and low caloric value, while maintaining unchanged their rheological and physicochemical properties. The development of a strawberry preparation for the dairy industry, with prebiotic functionality, was herein investigated by in situ conversion of its intrinsic sucrose content into prebiotic fructo-oligosaccharides (FOS). Two commercial enzymatic complexes, Viscozyme® L and Pectinex® Ultra SP-L, were evaluated for the synthesis of FOS. Operational parameters such as temperature, pH, and enzyme:substrate ratio (E:S) were optimized to maximize FOS yield. The rheological and physicochemical properties of the obtained strawberry preparation were evaluated. For functional analysis, the resistance of FOS to the harsh conditions of the gastro-intestinal digestion was evaluated by applying the standardized INFOGEST static protocol. At optimal conditions (60 ℃, pH 5.0), Pectinex® produced 265 ± 3 g·L-1 FOS, yielding 0.57 ± 0.01 gFOS·ginitial sucrose-1 after 7 h reaction (E:S:1:40); and Viscozyme® produced 295 ± 1 g·L-1 FOS, yielding 0.66 ± 0.00 gFOS·ginitial sucrose-1 after 5 h (E:S:1:30). The obtained strawberry preparations contained more than 50 %(w/w) prebiotic FOS incorporated (DP 3-5), with 80 % reduction of its sucrose content. The caloric value was therefore reduced by 26-31 %. FOS showed resistance to gastrointestinal digestion being only slightly hydrolysed (<10 %). 1F-Fructofuranosylnystose was not digested at any phase of the digestion. Although the physicochemical properties of the prebiotic preparations were different from the original one, parameters such as the lower °Brix, water activity, consistency and viscosity, and its different color, may be easily adjusted. Results indicate that in situ synthesis strategies are efficient alternatives in the manufacture of reduced sugar and low-caloric food products with prebiotic potential.
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Affiliation(s)
- Daniela A Gonçalves
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Campus de Gualtar, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
| | - Vitor D Alves
- Frulact, Ingredientes para a indústria alimentar, S.A., Rua do Outeiro, 589, 4475-150 Gemunde, Maia, Portugal.
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Campus de Gualtar, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
| | - Clarisse Nobre
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Campus de Gualtar, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
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4
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Chavan AR, Singh AK, Gupta RK, Nakhate SP, Poddar BJ, Gujar VV, Purohit HJ, Khardenavis AA. Recent trends in the biotechnology of functional non-digestible oligosaccharides with prebiotic potential. Biotechnol Genet Eng Rev 2023:1-46. [PMID: 36714949 DOI: 10.1080/02648725.2022.2152627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Accepted: 11/13/2022] [Indexed: 01/31/2023]
Abstract
Prebiotics as a part of dietary nutrition can play a crucial role in structuring the composition and metabolic function of intestinal microbiota and can thus help in managing a clinical scenario by preventing diseases and/or improving health. Among the different prebiotics, non-digestible carbohydrates are molecules that selectively enrich a typical class of bacteria with probiotic potential. This review summarizes the current knowledge about the different aspects of prebiotics, such as its production, characterization and purification by various techniques, and its link to novel product development at an industrial scale for wide-scale use in diverse range of health management applications. Furthermore, the path to effective valorization of agricultural residues in prebiotic production has been elucidated. This review also discusses the recent developments in application of genomic tools in the area of prebiotics for providing new insights into the taxonomic characterization of gut microorganisms, and exploring their functional metabolic pathways for enzyme synthesis. However, the information regarding the cumulative effect of prebiotics with beneficial bacteria, their colonization and its direct influence through altered metabolic profile is still getting established. The future of this area lies in the designing of clinical condition specific functional foods taking into consideration the host genotypes, thus facilitating the creation of balanced and required metabolome and enabling to maintain the healthy status of the host.
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Affiliation(s)
- Atul Rajkumar Chavan
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Ashish Kumar Singh
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Rakesh Kumar Gupta
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Suraj Prabhakarrao Nakhate
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Bhagyashri Jagdishprasad Poddar
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Vaibhav Vilasrao Gujar
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- JoVE, Mumbai, India
| | - Hemant J Purohit
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
| | - Anshuman Arun Khardenavis
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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5
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Araújo VPB, Araújo TKD, Sousa KMND, Albuquerque WWC, Nascimento AKCD, Cardoso KBB, Nascimento TP, Batista JMDS, Cavalcanti MTH, Porto ALF, Costa RMPB. A novel β-fructofuranosidase produced by Penicillium citreonigrum URM 4459: purification and biochemical features. Prep Biochem Biotechnol 2022; 53:906-913. [PMID: 36579491 DOI: 10.1080/10826068.2022.2158472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Fructooligosaccharides (FOS) are prebiotics of interest to the food industry. These compounds can be produced through the transfructosylation reaction by the enzyme fructofuranosidase. This enzyme is widely produced by fungi in a medium rich in sugar. Therefore, in this work, the main objectives were production, purification, biochemical characterization of a novel fructofuranosidase enzyme by Penicillium citreonigrum URM 4459 and synthesize and evaluate the antibacterial potential of fructooligosaccharides. With respect to sucrose hydrolysis, the optimal pH was 5.5, the apparent Km for purified FFase was 3.8 mM, the molecular mass was 43.0 kDa, estimated by gel filtration on Superdex increase G75 controlled by AKTA Avant 25 and confirmed by 10% SDS-PAGE under denaturing condition. Also, the isoelectric point was 4.9. The fractions obtained with enzymatic activities, both stable at acidic pH and high temperatures, as well as being able to produce FOS. Regarding antibacterial activity, the FOS produced in this study showed better results than commercial FOS and other carbon sources. Thus, this work presents relevant data for the use of P. citreonigum to produce fructofuranosidase and consequently FOS and can be used in the food and pharmaceutical industry.
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Affiliation(s)
| | - Thayza Kássia de Araújo
- Department of Morphology and Animal Physiology, Federal Rural University of Pernambuco, Recife, Brazil
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Wienberg F, Hövels M, Deppenmeier U. High-yield production and purification of prebiotic inulin-type fructooligosaccharides. AMB Express 2022; 12:144. [DOI: 10.1186/s13568-022-01485-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 10/23/2022] [Indexed: 11/16/2022] Open
Abstract
AbstractDue to the health-promoting effects and functional properties of inulin-type fructooligosaccharides (I-FOS), the global market for I-FOS is constantly growing. Hence, there is a continuing demand for new, efficient biotechnological approaches for I-FOS production. In this work, crude inulosucrase InuGB-V3 from Lactobacillus gasseri DSM 20604 was used to synthesize I-FOS from sucrose. Supplementation with 1 mM CaCl2, a pH of 3.5–5.5, and an incubation temperature of 40 °C were found to be optimal production parameters at which crude inulosucrase showed high conversion rates, low sucrose hydrolysis, and excellent stability over 4 days. The optimal process conditions were employed in cell-free bioconversion reactions. By elevating the substrate concentration from 570 to 800 g L−1, the I-FOS concentration and the synthesis of products with a low degree of polymerization (DP) could be increased, while sucrose hydrolysis was decreased. Bioconversion of 800 g L−1 sucrose for 20 h resulted in an I-FOS-rich syrup with an I-FOS concentration of 401 ± 7 g L−1 and an I-FOS purity of 53 ± 1% [w/w]. I-FOS with a DP of 3–11 were synthesized, with 1,1-kestotetraose (DP4) being the predominant transfructosylation product. The high-calorie sugars glucose, sucrose, and fructose were removed from the generated I-FOS-rich syrup using activated charcoal. Thus, 81 ± 5% of the initially applied I-FOS were recovered with a purity of 89 ± 1%.
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7
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Zhao R, Qiu Z, Bai X, Xiang L, Qiao Y, Lu X. Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysis. Curr Res Food Sci 2022; 5:2033-2044. [PMID: 36337912 PMCID: PMC9634153 DOI: 10.1016/j.crfs.2022.10.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/05/2022] Open
Abstract
Garlic saccharides have prebiotic activity, but the association between their function and structure is still poorly known. In present study, four different garlic saccharides were obtained from garlic polysaccharides (GPs) after acidolysis by ultrafiltration. Obtained GPs were constituted by different monosaccharides, among which fructose and glucose were the main components, while galactose was a major component of GPs-U6. All four saccharides were partly degraded by the simulated digestive system, and most could reach the large intestine to be utilized by the gut microbiota. Except for GPs-U6, the other three garlic saccharide fractions had good prebiotic activity in vitro and in vivo. Furthermore, GPs-U0.3 with lower molecular weight (Mw) showed better prebiotic activity, including promoting the production of short-chain fatty acids (SCFAs), increasing the abundance of beneficial bacteria such as Bifidobacterium, Lachnospiraceae NK4A136 group and Phoscolarctobacterium, and inhibiting the growth of potentially harmful bacteria. In addition, Kyoto Encyclopedia of Genes and Genomes (KEGG) Pathway enrichment analysis showed that GPs-U0.3 could reduce the risk of cancer and cardiovascular diseases. Overall, this findings of the present study revealed the digestive properties of GPs, as well as the potential association between their chemical structures and fermentation characteristics by gut microbiota. Thus, it can be stated that GPs-U0.3 can be used as potential prebiotics in functional foods, which provides a theoretical basis for the targeted preparation of functionalized garlic saccharides. Four garlic saccharides of different Mw could pass through the digestive system and reach the large intestine safely. GPs-U2, GPs-U1 and GPs-U0.3 significantly modulate the composition and abundance of gut microbiota. GPs-U2, GPs-U1 and GPs-U0.3 significantly enhance the production of SCFAs. GPs-U0.3 exhibit better probiotic activity in vitro and in vivo.
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8
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Parente IA, Xavier M, Roupar D, Amado IR, Berni P, Botelho C, Teixeira JA, Pastrana L, Nobre C, Gonçalves C. Effect of prebiotic fermentation products from primary human gut microbiota on an in vitro intestinal model. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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9
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Amorim C, Rodrigues JL, Braga A, Gomes D, Rainha J, Silvério SC, Cardoso BB, Fernández-Lobato M, Rodrigues LR. Engineering Saccharomyces cerevisiae for the one-step production of a functional sweetening mixture towards food applications. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Braga A, Gomes D, Rainha J, Cardoso BB, Amorim C, Silvério SC, Fernández-Lobato M, Rodrigues JL, Rodrigues LR. Tailoring fructooligosaccharides composition with engineered Zymomonas mobilis ZM4. Appl Microbiol Biotechnol 2022; 106:4617-4626. [PMID: 35739346 DOI: 10.1007/s00253-022-12037-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/05/2022] [Accepted: 06/18/2022] [Indexed: 11/02/2022]
Abstract
Zymomonas mobilis ZM4 is an attractive host for the development of microbial cell factories to synthesize high-value compounds, including prebiotics. In this study, a straightforward process to produce fructooligosaccharides (FOS) from sucrose was established. To control the relative FOS composition, recombinant Z. mobilis strains secreting a native levansucrase (encoded by sacB) or a mutated β-fructofuranosidase (Ffase-Leu196) from Schwanniomyces occidentalis were constructed. Both strains were able to produce a FOS mixture with high concentration of 6-kestose. The best results were obtained with Z. mobilis ZM4 pB1-sacB that was able to produce 73.4 ± 1.6 g L-1 of FOS, with a productivity of 1.53 ± 0.03 g L-1 h-1 and a yield of 0.31 ± 0.03 gFOS gsucrose-1. This is the first report on the FOS production using a mutant Z. mobilis ZM4 strain in a one-step process. KEY POINTS: • Zymomonas mobilis was engineered to produce FOS in a one-step fermentation process. • Mutant strains produced FOS mixtures with high concentration of 6-kestose. • A new route to produce tailor-made FOS mixtures was presented.
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Affiliation(s)
- Adelaide Braga
- CEB-Center of Biological Engineering, Universidade Do Minho, Campus de Gualtar, 4710-057, Braga, Portugal.,LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Daniela Gomes
- CEB-Center of Biological Engineering, Universidade Do Minho, Campus de Gualtar, 4710-057, Braga, Portugal.,LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - João Rainha
- CEB-Center of Biological Engineering, Universidade Do Minho, Campus de Gualtar, 4710-057, Braga, Portugal.,LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Beatriz B Cardoso
- CEB-Center of Biological Engineering, Universidade Do Minho, Campus de Gualtar, 4710-057, Braga, Portugal.,LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Cláudia Amorim
- CEB-Center of Biological Engineering, Universidade Do Minho, Campus de Gualtar, 4710-057, Braga, Portugal.,LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Sara C Silvério
- CEB-Center of Biological Engineering, Universidade Do Minho, Campus de Gualtar, 4710-057, Braga, Portugal.,LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - María Fernández-Lobato
- Department of Crystallography and Structural Biology, Institute of Physical Chemistry-Rocasolano (CSIC), 28006, Madrid, Spain
| | - Joana L Rodrigues
- CEB-Center of Biological Engineering, Universidade Do Minho, Campus de Gualtar, 4710-057, Braga, Portugal.,LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Lígia R Rodrigues
- CEB-Center of Biological Engineering, Universidade Do Minho, Campus de Gualtar, 4710-057, Braga, Portugal. .,LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
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11
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Galvão DFA, Pessoni RAB, Elsztein C, Moreira KA, Morais MA, de Cássia Leone Figueiredo-Ribeiro R, Gaspar M, Morais MMC, Fialho MB, Braga MR. A comparative study between Fusarium solani and Neocosmospora vasinfecta revealed differential profile of fructooligosaccharide production. Folia Microbiol (Praha) 2022; 67:873-889. [PMID: 35729302 DOI: 10.1007/s12223-022-00983-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 06/09/2022] [Indexed: 11/30/2022]
Abstract
Fructooligosaccharides (FOS) are fructose-based oligosaccharides employed as additives to improve the food's nutritional and technological properties. The rhizosphere of plants that accumulate fructopolysaccharides as inulin has been revealed as a source of filamentous fungi. These fungi can produce FOS either by inulin hydrolysis or by biosynthesis from sucrose, including unusual FOS with enhanced prebiotic properties. Here, we investigated the ability of Fusarium solani and Neocosmospora vasinfecta to produce FOS from different carbon sources. Fusarium solani and N. vasinfecta grew preferentially in inulin instead of sucrose, resulting in the FOS production as the result of endo-inulinase activities. N. vasinfecta was also able to produce the FOS 1-kestose and 6-kestose from sucrose, indicating transfructosylating activity, absent in F. solani. Moreover, the results showed how these carbon sources affected fungal cell wall composition and the expression of genes encoding for β-1,3-glucan synthase and chitin synthase. Inulin and fructose promoted changes in fungal macroscopic characteristics partially explained by alterations in cell wall composition. However, these alterations were not directly correlated with the expression of genes related to cell wall synthesis. Altogether, the results pointed to the potential of both F. solani and N. vasinfecta to produce FOS at specific profiles.
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Affiliation(s)
- Daiane F A Galvão
- Unidade Acadêmica de Garanhuns, Universidade Federal Rural de Pernambuco, R. Bom Pastor, s/n, 55 292-270, Garanhuns, PA, Brazil.,Programa de Pós-Graduação em Biologia Celular e Estrutural, Universidade Estadual de Campinas, Campinas, SP, Brazil
| | - Rosemeire A B Pessoni
- Faculdade da Saúde, Universidade Metodista de São Paulo, Rua Alfeu Tavares, 149, Sao Bernardo do Campo, SP, 09641-000, Brazil
| | - Carolina Elsztein
- Departamento de Genética, Universidade Federal de Pernambuco, Av. Prof. Moraes Rego 1235, 50670-901, Recife PE, Brazil
| | - Keila A Moreira
- Unidade Acadêmica de Garanhuns, Universidade Federal Rural de Pernambuco, R. Bom Pastor, s/n, 55 292-270, Garanhuns, PA, Brazil
| | - Marcos A Morais
- Departamento de Genética, Universidade Federal de Pernambuco, Av. Prof. Moraes Rego 1235, 50670-901, Recife PE, Brazil
| | - Rita de Cássia Leone Figueiredo-Ribeiro
- Núcleo de Conservação da Biodiversidade, Instituto de Pesquisas Ambientais (former Instituto de Botânica), Av. Miguel Stéfano, 3687, São Paulo, SP, 04301-902, Brazil
| | - Marília Gaspar
- Núcleo de Conservação da Biodiversidade, Instituto de Pesquisas Ambientais (former Instituto de Botânica), Av. Miguel Stéfano, 3687, São Paulo, SP, 04301-902, Brazil
| | - Marcia M C Morais
- Instituto de Ciências Biológicas, Universidade de Pernambuco, R. Arnóbio Marques, 310 50100-130, Recife, PA, Brazil
| | - Mauricio B Fialho
- Universidade Federal do ABC, Avenida dos Estados, Santo André, SP, 5001, 09210-580, Brazil.
| | - Marcia R Braga
- Núcleo de Conservação da Biodiversidade, Instituto de Pesquisas Ambientais (former Instituto de Botânica), Av. Miguel Stéfano, 3687, São Paulo, SP, 04301-902, Brazil.
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12
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Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. Foods 2022; 11:foods11121786. [PMID: 35741984 PMCID: PMC9222578 DOI: 10.3390/foods11121786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/20/2022] [Accepted: 05/25/2022] [Indexed: 02/05/2023] Open
Abstract
Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were explored as sucrose alternatives to produce FOS, via whole-cell fermentation, with an Aspergillus oryzae DIA-MF strain. FOS production process was optimized through a central composite experimental design, with two independent variables: initial sucrose concentration in a medium composed of aguamiel and molasses (AgMe), and inoculum concentration. The optimized process—165 g/L initial sucrose in AgMe (adjusted with concentrated molasses) and 1 × 107 spores/mL inoculum concentration—resulted in an FOS production of 119 ± 12 g/L and a yield of 0.64 ± 0.05 g FOS/g GFi. Among the FOSs produced were kestose, nystose, 1-fructofuranosyl-nystose, and potentially a novel trisaccharide produced by this strain. To reduce the content of mono- and disaccharides in the mixture, run a successive fermentation was run with two Saccharomyces cerevisiae strains. Fermentations run with S. cerevisiae S227 improved FOS purity in the mixture from 39 ± 3% to 61.0 ± 0.6% (w/w) after 16 h of fermentation. This study showed that agro-industrial wastes such as molasses with aguamiel are excellent alternatives as substrate sources for the production of prebiotic FOS, resulting in a lower-cost process.
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13
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Braga A, Gomes D, Amorim C, Silvério SC, Alves J, Rainha J, Cardoso BB, Rodrigues JL, Rodrigues LR. One-step production of a novel prebiotic mixture using Zymomonas mobilis ZM4. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Roupar D, Coelho MC, Gonçalves DA, Silva SP, Coelho E, Silva S, Coimbra MA, Pintado M, Teixeira JA, Nobre C. Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides. Foods 2022; 11:foods11070954. [PMID: 35407041 PMCID: PMC8997964 DOI: 10.3390/foods11070954] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 02/04/2023] Open
Abstract
The prebiotic potential of fructo-oligosaccharides (microbial-FOS) produced by a newly isolated Aspergillus ibericus, and purified by Saccharomyces cerevisiae YIL162 W, was evaluated. Their chemical structure and functionality were compared to a non-microbial commercial FOS sample. Prebiotics were fermented in vitro by fecal microbiota of five healthy volunteers. Microbial-FOS significantly stimulated the growth of Bifidobacterium probiotic strains, triggering a beneficial effect on gut microbiota composition. A higher amount of total short-chain fatty acids (SCFA) was produced by microbial-FOS fermentation as compared to commercial-FOS, particularly propionate and butyrate. Inulin neoseries oligosaccharides, with a degree of polymerization (DP) up to 5 (e.g., neokestose and neonystose), were identified only in the microbial-FOS mixture. More than 10% of the microbial-oligosaccharides showed a DP higher than 5. Differences identified in the structures of the FOS samples may explain their different functionalities. Results indicate that microbial-FOS exhibit promising potential as nutraceutical ingredients for positive gut microbiota modulation.
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Affiliation(s)
- Dalila Roupar
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (D.R.); (M.C.C.); (D.A.G.); (J.A.T.)
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Marta C. Coelho
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (D.R.); (M.C.C.); (D.A.G.); (J.A.T.)
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (M.P.)
| | - Daniela A. Gonçalves
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (D.R.); (M.C.C.); (D.A.G.); (J.A.T.)
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Soraia P. Silva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.S.); (E.C.); (M.A.C.)
| | - Elisabete Coelho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.S.); (E.C.); (M.A.C.)
| | - Sara Silva
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (M.P.)
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.S.); (E.C.); (M.A.C.)
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (M.P.)
| | - José A. Teixeira
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (D.R.); (M.C.C.); (D.A.G.); (J.A.T.)
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Clarisse Nobre
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (D.R.); (M.C.C.); (D.A.G.); (J.A.T.)
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
- Correspondence: ; Tel.: +351-253-604-400; Fax: +351-253-678-986
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Gómez JA, Berni P, Matallana LG, Sánchez ÓJ, Teixeira JA, Nobre C. Towards a Biorefinery Processing Waste From Plantain Agro–Industry: Process Development for the Production of an Isomalto–Oligosaccharide Syrup From Rejected Unripe Plantain Fruits. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Zeng W, Leng S, Zhang Y, Chen G, Liang Z. Development of new strategies for the production of high-purity fructooligosaccharides using β-fructofuranosidase and a novel isolated Wickerhamomycesanomalus. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2021.120236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Yue P, Hu Y, Tian R, Bian J, Peng F. Hydrothermal pretreatment for the production of oligosaccharides: A review. BIORESOURCE TECHNOLOGY 2022; 343:126075. [PMID: 34606922 DOI: 10.1016/j.biortech.2021.126075] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/27/2021] [Accepted: 09/29/2021] [Indexed: 06/13/2023]
Abstract
Oligosaccharides are low-molecular-weight carbohydrates with crucial physical, chemical, and physiological properties, which are increasingly important in the fields of food, pharmaceuticals, cosmetics, and biomedicine. Pretreating biomass in a cost-effective way is a significant challenge for oligosaccharides research. Hydrothermal pretreatment is a potentially eco-friendly technology to obtain oligosaccharides by deconstructing biomass. In this work, we compared the differences between hydrothermal pretreatment and the traditional pretreatment method. The fundamentals and classification of hydrothermal pretreatment, as well as the latest studies on hydrothermal preparation of oligosaccharides, were further reviewed and evaluated to provide a theoretical basis for the production and application of oligosaccharides. Some challenges and future trends to develop green and large-scale hydrothermal pretreatment were proposed for the production of oligosaccharides.
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Affiliation(s)
- Panpan Yue
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Yajie Hu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Rui Tian
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jing Bian
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Feng Peng
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
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18
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Fan R, Dresler J, Tissen D, Wen L, Czermak P. In situ purification and enrichment of fructo-oligosaccharides by fermentative treatment with Bacillus coagulans and selective catalysis using immobilized fructosyltransferase. BIORESOURCE TECHNOLOGY 2021; 342:125969. [PMID: 34587583 DOI: 10.1016/j.biortech.2021.125969] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/12/2021] [Accepted: 09/14/2021] [Indexed: 06/13/2023]
Abstract
Fructo-oligosaccharides (FOS) are prebiotic sugar substitutes that can be produced from sucrose using fructosyltransferases (FTases). However, the economic value of this process is limited by inefficient product purification and enzyme reusability. In this study, enzyme-free FOS preparations were produced by immobilizing the FTase on resin carriers. This also increased the catalytic selectivity of the enzyme. However, the crude FOS preparations still contained high concentrations of monosaccharide byproducts and residual disaccharides that must be removed because they lack prebiotic activity. A hybrid process was developed in which fed-batch fermentation was combined with the probiotic bacterium Bacillus coagulans (which selectively utilizes monosaccharides) and the simultaneous conversion of residual sucrose using the FTase to increase FOS purity. This process depleted the monosaccharides and increased the concentration of FOS to 130-170 g·L-1. The residual sucrose was converted to FOS by the immobilized FTase, increasing the overall purity of FOS to 92.1%.
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Affiliation(s)
- Rong Fan
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Wiesenstrasse 14, 35390 Giessen, Germany; Department of Bioresources, Fraunhofer Institute for Molecular Biology and Applied Ecology (IME), Ohlebergsweg 12, 35392, Giessen, Germany.
| | - Josephine Dresler
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Wiesenstrasse 14, 35390 Giessen, Germany; Department of Bioresources, Fraunhofer Institute for Molecular Biology and Applied Ecology (IME), Ohlebergsweg 12, 35392, Giessen, Germany
| | - Dennis Tissen
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Wiesenstrasse 14, 35390 Giessen, Germany
| | - Linxuan Wen
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Wiesenstrasse 14, 35390 Giessen, Germany; Faculty of Biology and Chemistry, Justus-Liebig University of Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Peter Czermak
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Wiesenstrasse 14, 35390 Giessen, Germany; Faculty of Biology and Chemistry, Justus-Liebig University of Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
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19
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Khatun MS, Hassanpour M, Mussatto SI, Harrison MD, Speight RE, O'Hara IM, Zhang Z. Transformation of sugarcane molasses into fructooligosaccharides with enhanced prebiotic activity using whole-cell biocatalysts from Aureobasidium pullulans FRR 5284 and an invertase-deficient Saccharomyces cerevisiae 1403-7A. BIORESOUR BIOPROCESS 2021; 8:85. [PMID: 38650262 PMCID: PMC10992603 DOI: 10.1186/s40643-021-00438-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 08/25/2021] [Indexed: 11/10/2022] Open
Abstract
Fructooligosaccharides (FOS) can be used as feed prebiotics, but are limited by high production costs. In this study, low-cost sugarcane molasses was used to produce whole-cell biocatalysts containing transfructosylating enzymes by Aureobasidium pullulans FRR 5284, followed by FOS production from molasses using the whole-cells of A. pullulans. A. pullulans in molasses-based medium produced cells and broth with a total transfructosylating activity of 123.6 U/mL compared to 61.0 and 85.8 U/mL in synthetic molasses-based and sucrose-based media, respectively. It was found that inclusion of glucose in sucrose medium reduced both transfructosylating and hydrolytic activities of the produced cells and broth. With the use of pure glucose medium, cells and broth had very low levels of transfructosylating activities and hydrolytic activities were not detected. These results indicated that A. pullulans FRR 5284 produced both constitutive and inducible enzymes in sucrose-rich media, such as molasses while it only produced constitutive enzymes in the glucose media. Furthermore, treatment of FOS solutions generated from sucrose-rich solutions using an invertase-deficient Saccharomyces yeast converted glucose to ethanol and acetic acid and improved FOS content in total sugars by 20-30%. Treated FOS derived from molasses improved the in vitro growth of nine probiotic strains by 9-63% compared to a commercial FOS in 12 h incubation. This study demonstrated the potential of using molasses to produce FOS for feed application.
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Affiliation(s)
- Most Sheauly Khatun
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Morteza Hassanpour
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Solange I Mussatto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 223, 2800, Kongens Lyngby, Denmark
| | - Mark D Harrison
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Robert E Speight
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- ARC Centre of Excellence in Synthetic Biology, QUT, Brisbane, QLD, 4000, Australia
| | - Ian M O'Hara
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- ARC Centre of Excellence in Synthetic Biology, QUT, Brisbane, QLD, 4000, Australia
| | - Zhanying Zhang
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia.
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD, 4000, Australia.
- ARC Centre of Excellence in Synthetic Biology, QUT, Brisbane, QLD, 4000, Australia.
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20
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Liang X, Li C, Cao W, Cao W, Shen F, Wan Y. Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode. Molecules 2021; 26:molecules26133867. [PMID: 34202788 PMCID: PMC8270319 DOI: 10.3390/molecules26133867] [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: 05/26/2021] [Revised: 06/17/2021] [Accepted: 06/22/2021] [Indexed: 11/16/2022] Open
Abstract
Fructo-oligosaccharides (FOS) are prebiotics with numerous health benefits. So far, the dissolved oxygen (DO) concentration control strategy for fermentative production of FOS is still unknown. In order to improve FOS production, the effects of DO concentration and fermentation mode on FOS using Aureobasidium pullulans were investigated in this study. The greatest FOS production (123.2 ± 6.2 g/L), with a yield of 61.6% ± 3.0% (g FOS/g sucrose), was obtained in batch culture under high DO concentration. Furthermore, repeated-batch culture revealed that enzyme production and FOS production were not closely associated with cell growth. By keeping the DO concentration above 5% in the repeated-batch culture, a maximum FOS concentration of 548.3 ± 37.4 g/L and yield of 68.6% ± 2.6% (g FOS/g sucrose) were obtained, which were 3.45% and 11.4% times higher than those obtained in the batch culture without DO control, respectively. Additionally, the ratios of 1-fructofuranosyl nystose (GF4) and 1,1,1,1-kestohexose (GF5) were 33.8% and 23.2%, respectively, in the product of repeated-batch culture, but these compounds were not detected in batch culture. Thus, it can be concluded that the DO concentration affects not only the yield of FOS but also the composition of FOS with different degrees of polymerization, which is the key factor in the fermentative production of FOS with a high polymerization degree.
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Affiliation(s)
- Xinquan Liang
- Department of Sugar Engineering, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (X.L.); (C.L.)
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; (W.C.); (F.S.); (Y.W.)
| | - Chenglin Li
- Department of Sugar Engineering, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (X.L.); (C.L.)
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; (W.C.); (F.S.); (Y.W.)
| | - Weifeng Cao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; (W.C.); (F.S.); (Y.W.)
- School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
- Correspondence: ; Tel./Fax: +86-10-62650673
| | - Weilei Cao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; (W.C.); (F.S.); (Y.W.)
- School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Fei Shen
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; (W.C.); (F.S.); (Y.W.)
- School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yinhua Wan
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; (W.C.); (F.S.); (Y.W.)
- School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
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21
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Khatun MS, Hassanpour M, Harrison MD, Speight RE, O'Hara IM, Zhang Z. Highly efficient production of transfructosylating enzymes using low-cost sugarcane molasses by A. pullulans FRR 5284. BIORESOUR BIOPROCESS 2021; 8:48. [PMID: 38650217 PMCID: PMC10992317 DOI: 10.1186/s40643-021-00399-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 05/26/2021] [Indexed: 12/16/2022] Open
Abstract
Fructooligosaccharides (FOS) are a type of important prebiotics and produced by transfructosylating enzymes. In this study, sugarcane molasses was used as the substrate for production of transfructosylating enzymes by Aureobasidium pullulans FRR 5284. NaNO3 was a superior nitrogen source to yeast extract for production of transfructosylating enzymes by A. pullulans FRR 5284 and decreasing the ratio of NaNO3 to yeast extract nitrogen from 1:0 to 1:1 resulted in the reduction of the total transfructosylating activity from 109.8 U/mL to 82.5 U/mL. The addition of only 4.4 g/L NaNO3 into molasses-based medium containing 100 g/L mono- and di-saccharides resulted in total transfructosylating activity of 123.8 U/mL. Scale-up of the A. pullulans FRR 5284 transfructosylating enzyme production process from shake flasks to 1 L bioreactors improved the enzyme activity and productivity to 171.7 U/mL and 3.58 U/mL/h, 39% and 108% higher than those achieved from shake flasks, respectively. Sucrose (500 g/L) was used as a substrate for extracellular, intracellular, and total A. pullulans FRR 5284 transfructosylating enzymes, with a maximum yield of 61%. Intracellular, extracellular, and total A. pullulans FRR 5284 transfructosylating enzymes from different production systems resulted in different FOS profiles, indicating that FOS profiles can be controlled by adjusting intracellular and extracellular enzyme ratios and, hence prebiotic activity.
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Affiliation(s)
- Most Sheauly Khatun
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Morteza Hassanpour
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Mark D Harrison
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Robert E Speight
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- Centre of Excellence in Synthetic Biology, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Ian M O'Hara
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD, 4000, Australia
- Centre of Excellence in Synthetic Biology, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Zhanying Zhang
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia.
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD, 4000, Australia.
- Centre of Excellence in Synthetic Biology, Queensland University of Technology, Brisbane, QLD, 4000, Australia.
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22
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Choukade R, Kango N. Production, properties, and applications of fructosyltransferase: a current appraisal. Crit Rev Biotechnol 2021; 41:1178-1193. [PMID: 34015988 DOI: 10.1080/07388551.2021.1922352] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
BACKGROUND Fructosyltransferases (FTases) are drawing increasing attention due to their application in prebiotic fructooligosaccharide (FOS) generation. FTases have been reported to occur in a variety of microorganisms but are predominantly found in filamentous fungi. These are employed at the industrial scale for generating FOS which make the key ingredient in functional food supplements and nutraceuticals due to their bifidogenic and various other health-promoting properties. SCOPE AND APPROACH This review is aimed to discuss recent developments made in the area of FTase production, characterization, and application in order to present a comprehensive account of their present status to the reader. Structural features, catalytic mechanisms, and FTase improvement strategies have also been discussed in order to provide insight into these aspects. KEY FINDINGS AND CONCLUSIONS Although FTases occur in several plants and microorganisms, fungal FTases are being exploited commercially for industrial-scale FOS generation. Several fungal FTases have been characterized and heterologously expressed. However, considerable scope exists for improved production and application of FTases for cost-effective production of prebiotic FOS.HIGHLIGHTSFructosyltrasferase (FTase) is a key enzyme in fructo-oligosaccharide (FOS) generationDevelopments in the production, properties, and functional aspects of FTasesMolecular modification and immobilization strategies for improved FOS generationFructosyltransferases are innovation hotspots in the food and nutraceutical industries.
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Affiliation(s)
- Ritumbhara Choukade
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, India
| | - Naveen Kango
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, India
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23
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Gómez JA, Pino-Hernández E, Abrunhosa L, Matallana LG, Sánchez ÓJ, Teixeira JA, Nobre C. Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production. Food Funct 2021; 12:3009-3021. [PMID: 33704305 DOI: 10.1039/d0fo03379k] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The increasing consumption of plantain fruits with specific quality standards generates high agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico-Hartón plantain fruits (Musa AAB Simmonds). The pulp was characterised physico-chemically, thermally and functionally. The data gathered experimentally and collected from different databases were used to design a production process of isomalto-oligosaccharides (IMO) syrup. The plantain flour contains high levels of starch (87 ± 2%) and amylose (31.2 ± 0.8%). The flour showed stability at high temperatures (pasting temperature of 79.26 ± 0.02 °C), allowing its use in high temperature processes. In vitro gastrointestinal digestion of the plantain flour showed that when cooked, the glycemic index of the flour increased from 47.7 ± 2.2 to 84.2 ± 1.8, while its resistant starch content only slightly decreased from 71.7 ± 1% to 52.6 ± 2%, suggesting that this type of flour preserves high content of dietary fibre after digestion. The conceptual process design showed that 24.48 g of IMO are theoretically obtained from 53.24 g of plantain flour maltose. These results suggest that the rejected plantain pulp holds high potential as an ingredient for the production of prebiotic compounds such as IMO.
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Affiliation(s)
- James A Gómez
- Research Group on Food and Agro-industry, Department of Engineering, Universidad de Caldas, Calle 65 No. 26-10, 170004, Manizales, Colombia.
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Ni D, Xu W, Zhu Y, Pang X, Lv J, Mu W. Insight into the effects and biotechnological production of kestoses, the smallest fructooligosaccharides. Crit Rev Biotechnol 2020; 41:34-46. [PMID: 33153319 DOI: 10.1080/07388551.2020.1844622] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Kestoses, the smallest fructooligosaccharides, are trisaccharides composed of a fructose molecule and a sucrose molecule linked by either β-(2,1) or β-(2,6) linkage. 1-kestose, 6-kestose and neokestose are the three types of kestoses occurring in nature. As the main kind of fructooligosaccharide, kestoses share similar physiological effects with other fructooligosaccharides, and they have recently been determined to show more notable effects in promoting the growth of probiotics including Faecalibacterium prausnitzii and Bifidobacterium than those of other fructooligosaccharides. Kestoses exist in many plants, but the relatively low content and the isolation and purification are the main barriers limiting their industrial application. The production of kestoses by enzymatic biosynthesis and microbial fermentation has the potential to facilitate its production and industrial use. In this article, the recent advances in the research of kestoses were overviewed, including those studying their functions and production. Kestose-producing enzymes were introduced in detail, and microbial production and fermentation optimization techniques for enhancing the yield of kestoses were addressed. β-Fructofuranosidase is the main one used to produce kestoses because of the extensive range of microbial sources. Therefore, the production of kestoses by microorganisms containing β-fructofuranosidase has also been reviewed. However, few molecular modification studies have attempted to change the production profile of some enzymes and improve the yield of kestoses, which is a topic that should garner more attention. Additionally, the production of kestoses using food-grade microorganisms may be beneficial to their application in the food industry.
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Affiliation(s)
- Dawei Ni
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiaoyang Pang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaping Lv
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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26
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Efficient production of fructo-oligosaccharides from sucrose and molasses by a novel Aureobasidium pullulan strain. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107747] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09209-0] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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González A, Cruz M, Losoya C, Nobre C, Loredo A, Rodríguez R, Contreras J, Belmares R. Edible mushrooms as a novel protein source for functional foods. Food Funct 2020; 11:7400-7414. [DOI: 10.1039/d0fo01746a] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Fast demographic growth has led to increasing interest in low-cost alternative protein sources to meet population needs.
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Affiliation(s)
- Abigail González
- Food Research Department
- Faculty of Chemistry
- Autonomous University of Coahuila
- Saltillo
- Mexico
| | - Mario Cruz
- Food Science and Technology Department
- Antonio Narro Autonomous Agrarian University
- Saltillo
- Mexico
| | - Carolina Losoya
- Food Research Department
- Faculty of Chemistry
- Autonomous University of Coahuila
- Saltillo
- Mexico
| | - Clarisse Nobre
- CEB – Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
| | - Araceli Loredo
- Food Research Department
- Faculty of Chemistry
- Autonomous University of Coahuila
- Saltillo
- Mexico
| | - Rosa Rodríguez
- Food Research Department
- Faculty of Chemistry
- Autonomous University of Coahuila
- Saltillo
- Mexico
| | - Juan Contreras
- Food Research Department
- Faculty of Chemistry
- Autonomous University of Coahuila
- Saltillo
- Mexico
| | - Ruth Belmares
- Food Research Department
- Faculty of Chemistry
- Autonomous University of Coahuila
- Saltillo
- Mexico
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29
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Hernandez-Hernandez O. In vitro Gastrointestinal Models for Prebiotic Carbohydrates: A Critical Review. Curr Pharm Des 2019; 25:3478-3483. [DOI: 10.2174/1381612825666191011094724] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 10/01/2019] [Indexed: 12/27/2022]
Abstract
Background:
In the last decade, various consortia and companies have created standardized digestion
protocols and gastrointestinal simulators, such as the protocol proposed by the INFOGEST Consortium, the simulator
SHIME, the simulator simgi®, the TIM, etc. Most of them claim to simulate the entire human gastrointestinal
tract. However, few results have been reported on the use of these systems with potential prebiotic carbohydrates.
Methods:
This critical review addresses the existing data on the analysis of prebiotic carbohydrates by different in
vitro gastrointestinal simulators, the lack of parameters that could affect the results, and recommendations for
their enhancement.
Results:
According to the reviewed data, there is a lack of a realistic approximation of the small intestinal conditions,
mainly because of the absence of hydrolytic conditions, such as the presence of small intestinal brush border
carbohydrases that can affect the digestibility of different carbohydrates, including prebiotics.
Conclusion:
There is a necessity to standardize and enhance the small intestine simulators to study the in vitro
digestibility of carbohydrates.
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30
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de la Rosa O, Flores-Gallegos AC, Muñíz-Marquez D, Nobre C, Contreras-Esquivel JC, Aguilar CN. Fructooligosaccharides production from agro-wastes as alternative low-cost source. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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