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Canatar M, Tufan HNG, Ünsal SBE, Koc CY, Ozcan A, Kucuk G, Basmak S, Yatmaz E, Germec M, Yavuz I, Turhan I. Inulinase and fructooligosaccharide production from carob using Aspergillus niger A42 (ATCC 204447) under solid-state fermentation conditions. Int J Biol Macromol 2023:125520. [PMID: 37353118 DOI: 10.1016/j.ijbiomac.2023.125520] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 06/06/2023] [Accepted: 06/20/2023] [Indexed: 06/25/2023]
Abstract
This study aimed to the production of inulinase and fructooligosaccharides (FOSs) from carob under the solid-state fermentation (SSF) conditions by using Plackett-Burman Design (PBD). Based on the results the maximum inulinase and specific inulinase activities were 249.98 U/mL and 318.29 U/mg protein, respectively. When the fructooligosaccharide (FOS) results were evaluated, the maximum values of 1,1,1-Kestopentaose, 1,1-Kestotetraose, and 1-Kestose were 182.01, 506.16, 132.16 ppm while the lowest and highest total FOS values were 179.35 and 516.66 ppm, respectively. On the other hand, it was observed that the maximum inulinase activity was found at the center points of the design. Therefore, validation fermentations were carried out at center point conditions. Subsequently, the yielded bulk enzyme extracts were partially purified using Spin-X UF membranes with 10, 30, and 50 kDa cut-off values. After purification, the maximum inulinase activity was 247.30 U/mg using a 50 kDa cut-off value. Followed by this process, the purified enzyme was used to produce FOSs and the results indicated that the maximum total FOS amount was 28,712.70 ppm. Consequently, this study successfully demonstrates that Aspergillus niger A42 inulinase produced from carob under the SSF conditions can be used in FOSs production.
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Affiliation(s)
- Muge Canatar
- Manavgat Vocational School, Akdeniz University, Manavgat, Antalya 07600, Turkey
| | | | | | - Cansu Yılmazer Koc
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ali Ozcan
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Gokce Kucuk
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Selin Basmak
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ercan Yatmaz
- Göynük Culinary Arts Vocational School, Akdeniz University, Kemer, Antalya 07994, Turkey
| | - Mustafa Germec
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ibrahim Yavuz
- Technical Sciences Vocational School, Department Of Plant And Animal Production, Organic Agriculture Pr, Akdeniz University, Antalya 07058, Turkey
| | - Irfan Turhan
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey.
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2
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Canli Tasar O, Tasar GE. Optimization of inulinase production using Jerusalem artichoke ( Helianthus tuberosus) as cheap substrate and comparison with pure chicory inulin. Prep Biochem Biotechnol 2022; 53:101-107. [PMID: 36264232 DOI: 10.1080/10826068.2022.2134148] [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: 01/05/2023]
Abstract
Jerusalem artichoke (JA) is a nutritional vegetable for human diet depending on its natural structure, especially high inulin content and it is the second inulin source for commercial production in the world, after chicory. It was aimed to investigate the inulinase production capability of Galactomyces geotrichum TS61 (GenBank accession: MN749818) using JA as an economical and effective substrate comparing with the pure chicory inulin and to optimize the fermentation using Taguchi design of experiment (DOE) in this study. Besides, the effects of sucrose on inulinase production either combined with JA or in its absence were also studied. Taguchi L16 orthogonal array was employed for optimization. Both of inulinase activities obtained from JA and pure inulin gave the maximum result at the 10th experimental run as 40.21 U/mL and 57.35 U/mL, respectively. The optimum levels were detected for each factor as, 30 g/L JA, 30 g/L sucrose, pH 5.5, and four days for time. The predicted value was found as 41.63 U/mL that was similar to the obtained result as 41.17 U/mL. Finally, inulinase activity was increased approximately 8-folds after optimization. The sucrose-free medium had similar effects with higher concentrations of JA at long incubation time. This is the first investigation about inulinase production by G. geotrichum.
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Affiliation(s)
- Ozden Canli Tasar
- High Technology Application and Research Centre, Erzurum Technical University, Erzurum, Turkey
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3
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Qiu Z, Qiao Y, Zhang B, Sun-Waterhouse D, Zheng Z. Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure-function relationships. Compr Rev Food Sci Food Saf 2022; 21:3033-3095. [PMID: 35765769 DOI: 10.1111/1541-4337.12972] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 02/08/2022] [Accepted: 04/11/2022] [Indexed: 02/06/2023]
Abstract
Garlic is a common food, and many of its biological functions are attributed to its components including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main components are understudied but have future value due to the growing demand for bioactive polysaccharides/oligosaccharides from natural sources. Garlic polysaccharides have molecular weights of 1 × 103 to 2 × 106 Da, containing small amounts of pectins and fructooligosaccharides and large amounts of inulin-type fructans ((2→1)-linked β-d-Fruf backbones alone or with attached (2→6)-linked β-d-Fruf branched chains). This article provides a detailed review of research progress and identifies knowledge gaps in extraction, production, composition, molecular characteristics, structural features, physicochemical properties, bioactivities, and structure-function relationships of garlic polysaccharides/oligosaccharides. Whether the extraction processes, synthesis approaches, and modification methods established for other non-garlic polysaccharides are also effective for garlic polysaccharides/oligosaccharides (to preserve their desired molecular structures and bioactivities) requires verification. The metabolic processes of ingested garlic polysaccharides/oligosaccharides (as food ingredients/dietary supplements), their modes of action in healthy humans or populations with chronic conditions, and molecular/chain organization-bioactivity relationships remain unclear. Future research directions related to garlic polysaccharides/oligosaccharides are discussed.
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Affiliation(s)
- Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yiteng Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Chen X, Chen X, Zhu L, Liu W, Jiang L. Efficient production of inulo-oligosaccharides from inulin by exo- and endo-inulinase co-immobilized onto a self-assembling protein scaffold. Int J Biol Macromol 2022; 210:588-599. [PMID: 35513090 DOI: 10.1016/j.ijbiomac.2022.04.213] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/19/2022] [Accepted: 04/28/2022] [Indexed: 11/19/2022]
Abstract
Inulin can be hydrolyzed by inulinases to yield inulo-oligosaccharides (IOSs), which have great application potential in the food and nutraceutical industries. However, conventional enzymatic production of IOSs is limited by long hydrolysis times and poor thermo-stability of inulinases. Here, the self-assembling protein scaffold EutM was engineered to co-immobilize exo-inulinase (EXINU) and endo-inulinase (ENINU) for synergistic hydrolysis of inulin to produce IOSs with 3 to 5 monosaccharide units (DP3-5 IOSs). The immobilization of EXINU/ENINU onto the EutM scaffold resulted in an increase of catalytic efficiency, a 65% increase of the Vmax of ENINU, as well as an increase of thermo-stability, with 4.26-fold higher residual activity of EXINU after 22 h-incubation at 50 °C. After optimization, two efficient production protocols were obtained, in which the yield and productivity of DP3-5 IOSs reached 80.38% and 70.86 g·(L·h)-1, respectively, which were at a high level in similar studies. Overall, this study provides an attractive self-assembling protein platform for the co-immobilization of inulinases, as well as optimized bioprocesses with great promise for the industrial production of DP3-5 IOSs.
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Affiliation(s)
- Xinyi Chen
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
| | - Xianhan Chen
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
| | - Liying Zhu
- School of Chemistry and Molecular Engineering, Nanjing Tech University, Nanjing, Jiangsu, 210009, China
| | - Wei Liu
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China..
| | - Ling Jiang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China..
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Nath S, Kango N. Recent Developments in Industrial Mycozymes: A Current Appraisal. Mycology 2022; 13:81-105. [PMID: 35711326 PMCID: PMC9196846 DOI: 10.1080/21501203.2021.1974111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Fungi, being natural decomposers, are the most potent, ubiquitous and versatile sources of industrial enzymes. About 60% of market share of industrial enzymes is sourced from filamentous fungi and yeasts. Mycozymes (myco-fungus; zymes-enzymes) are playing a pivotal role in several industrial applications and a number of potential applications are in the offing. The field of mycozyme production, while maintaining the old traditional methods, has also witnessed a sea change due to advents in recombinant DNA technology, optimisation protocols, fermentation technology and systems biology. Consolidated bioprocessing of abundant lignocellulosic biomass and complex polysaccharides is being explored at an unprecedented pace and a number of mycozymes of diverse fungal origins are being explored using suitable platforms. The present review attempts to revisit the current status of various mycozymes, screening and production strategies and applications thereof.
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Affiliation(s)
- Suresh Nath
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya, Sagar, MP, India
| | - Naveen Kango
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya, Sagar, MP, India
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Cheng M, Wu H, Zhang W, Mu W. Difructose anhydride III: a 50-year perspective on its production and physiological functions. Crit Rev Food Sci Nutr 2021; 62:6714-6725. [PMID: 33775189 DOI: 10.1080/10408398.2021.1904823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Production and applications of difructose anhydride III (DFA-III) have attracted considerable attention because of its versatile physiological functions. Recently, large-scale production of DFA-III has been continuously explored, which opens a horizon for applications in the food and pharmaceutical industries. This review updates recent advances involving DFA-III, including: biosynthetic strategies, purification, and large-scale production of DFA-III; physiological functions of DFA-III and related mechanisms; DFA-III safety evaluations; present applications in food systems, existing problems, and further research prospects. Currently, enzymatic synthesis of DFA-III has been conducted both industrially and in academic research. Two biosynthetic strategies for DFA-III production are summarized: single- and double enzyme-mediated. DFA-III purification is achieved via yeast fermentation. Enzyme membrane bioreactors have been applied to meet the large-scale production demands for DFA-III. In addition, the primary physiological functions of DFA-III and their underlying mechanisms have been proposed. However, current applications of DFA-III are limited. Further research regarding DFA-III should focus on commercial production and purification, comprehensive study of physiological properties, extensive investigation of large-scale human experiments, and expansion of industrial applications. It is worthy to dig deep into potential application and commercial value of DFA-III.
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Affiliation(s)
- Mei Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hao Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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7
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Singh R, Singh T, Hassan M, Kennedy JF. Updates on inulinases: Structural aspects and biotechnological applications. Int J Biol Macromol 2020; 164:193-210. [DOI: 10.1016/j.ijbiomac.2020.07.078] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/30/2020] [Accepted: 07/08/2020] [Indexed: 12/16/2022]
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8
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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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9
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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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10
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Rengarajan S, Palanivel R. High purity prebiotic isomalto-oligosaccharides production by cell associated transglucosidase of isolated strain Debaryomyces hansenii SCY204 and selective fermentation by Saccharomyces cerevisiae SYI065. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.07.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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11
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Ko H, Bae JH, Sung BH, Kim MJ, Park HJ, Sohn JH. Microbial production of medium chain fructooligosaccharides by recombinant yeast secreting bacterial inulosucrase. Enzyme Microb Technol 2019; 130:109364. [DOI: 10.1016/j.enzmictec.2019.109364] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/12/2019] [Accepted: 06/18/2019] [Indexed: 12/29/2022]
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12
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Aung T, Jiang H, Liu GL, Chi Z, Hu Z, Chi ZM. Overproduction of a β-fructofuranosidase1 with a high FOS synthesis activity for efficient biosynthesis of fructooligosaccharides. Int J Biol Macromol 2019; 130:988-996. [DOI: 10.1016/j.ijbiomac.2019.03.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2018] [Revised: 02/14/2019] [Accepted: 03/05/2019] [Indexed: 10/27/2022]
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13
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Martins GN, Ureta MM, Tymczyszyn EE, Castilho PC, Gomez-Zavaglia A. Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis. Front Nutr 2019; 6:78. [PMID: 31214595 PMCID: PMC6554340 DOI: 10.3389/fnut.2019.00078] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 05/15/2019] [Indexed: 12/13/2022] Open
Abstract
Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.
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Affiliation(s)
- Gonçalo N. Martins
- Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, Funchal, Portugal
| | - Maria Micaela Ureta
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| | - E. Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - Paula C. Castilho
- Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, Funchal, Portugal
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
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Mao W, Han Y, Wang X, Zhao X, Chi Z, Chi Z, Liu G. A new engineered endo-inulinase with improved activity and thermostability: Application in the production of prebiotic fructo-oligosaccharides from inulin. Food Chem 2019; 294:293-301. [PMID: 31126466 DOI: 10.1016/j.foodchem.2019.05.062] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 04/15/2019] [Accepted: 05/07/2019] [Indexed: 12/18/2022]
Abstract
To construct a high-performance engineered endo-inulinase for fructo-oligosaccharides (FOS) production from inulin, an inulin binding module (IBM) was fused into either N- or C-terminal of an endo-inulinase. After heterologous expression, purification and characterization, the C-terminal fusion one (Eninu-IBM) with better activity, thermostability and inulin binding ability was employed for high-temperature in situ inulin hydrolysis in a 10-L fermentor. During this process, Eninu-IBM was first efficiently produced by the yeast cells at 28 °C for 96 h, and subsequently 1600 g unsterilized inulin per liter fermentation liquor was directly supplemented into the bioreactor for FOS production at 60 °C for 2 h. Finally, high purity of FOS (91.4%) were obtained with FOS titer, yield and productivity of 717.3 g/L, 0.912 gFOS/gInulin and 358.6 g/L/h, respectively. The in vitro prebiotic assay indicated that the final FOS products with main polymerization degrees of 3-5 were preferably fermented by beneficial bifidobacteria and lactobacilli.
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Affiliation(s)
- Weian Mao
- College of Marine Life Sciences, Ocean University of China, Yushan Road, No. 5, Qingdao 266003, China
| | - Yaozu Han
- College of Marine Life Sciences, Ocean University of China, Yushan Road, No. 5, Qingdao 266003, China
| | - Xiaoxiang Wang
- College of Marine Life Sciences, Ocean University of China, Yushan Road, No. 5, Qingdao 266003, China
| | - Xiaoxue Zhao
- College of Marine Life Sciences, Ocean University of China, Yushan Road, No. 5, Qingdao 266003, China
| | - Zhe Chi
- College of Marine Life Sciences, Ocean University of China, Yushan Road, No. 5, Qingdao 266003, China; Laboratory for Marine Biology and Biotechnology, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Zhenimg Chi
- College of Marine Life Sciences, Ocean University of China, Yushan Road, No. 5, Qingdao 266003, China; Laboratory for Marine Biology and Biotechnology, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Guanglei Liu
- College of Marine Life Sciences, Ocean University of China, Yushan Road, No. 5, Qingdao 266003, China; Laboratory for Marine Biology and Biotechnology, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
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15
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Rai AK, Pandey A, Sahoo D. Biotechnological potential of yeasts in functional food industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.016] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Zhang P, Wang ZP, Sheng J, Zheng Y, Ji XF, Zhou HX, Liu XY, Chi ZM. High and efficient isomaltulose production using an engineered Yarrowia lipolytica strain. BIORESOURCE TECHNOLOGY 2018; 265:577-580. [PMID: 30056834 DOI: 10.1016/j.biortech.2018.06.081] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 06/22/2018] [Accepted: 06/23/2018] [Indexed: 06/08/2023]
Abstract
Isomaltulose is an ideal functional sweetener and has been approved as a safe sucrose substitute. It is produced mainly through sucrose isomerization catalyzed by sucrose isomerase. Here, to produce food-grade isomaltulose and improve its yield, the sucrose isomerase gene from Pantoea dispersa UQ68J was overexpressed in the non-pathogenic yeast Yarrowia lipolytica. When the engineered strain, S47, was fermented on 600 g/L sucrose in a 10-L bioreactor, a maximum isomaltulose concentration of 572.1 g/L was achieved. Sucrose isomerase activity was 7.43 U/mL, and yield reached 0.96 g/g. Moreover, monosaccharide byproducts were simultaneously transformed into intracellular lipids, thus reducing the production of undesirable compounds and resulting in high isomaltulose purity (97.8%) in the final broth. In summary, the bioprocess employed in this study provides an efficient alternative strategy for isomaltulose production.
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Affiliation(s)
- Peng Zhang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Zhi-Peng Wang
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China.
| | - Jun Sheng
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China
| | - Yuan Zheng
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China
| | - Xiao-Feng Ji
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China
| | - Hai-Xiang Zhou
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Xiao-Yan Liu
- Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, Huaiyin Normal University, Huaian, Jiangsu 223300, China
| | - Zhen-Ming Chi
- College of Marine Life Science, Ocean University of China, Qingdao, Shandong 266003, China
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One-Step Bioprocess of Inulin to Product Inulo-Oligosaccharides Using Bacillus subtilis Secreting an Extracellular Endo-Inulinase. Appl Biochem Biotechnol 2018; 187:116-128. [DOI: 10.1007/s12010-018-2806-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Accepted: 06/03/2018] [Indexed: 10/14/2022]
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18
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Li Z, Bai H, Zheng L, Jiang H, Cui H, Cao Y, Yao J. Bioactive polysaccharides and oligosaccharides as possible feed additives to manipulate rumen fermentation in Rusitec fermenters. Int J Biol Macromol 2018; 109:1088-1094. [DOI: 10.1016/j.ijbiomac.2017.11.098] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/09/2017] [Accepted: 11/15/2017] [Indexed: 12/14/2022]
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High-efficient production of fructo-oligosaccharides from inulin by a two-stage bioprocess using an engineered Yarrowia lipolytica strain. Carbohydr Polym 2017; 173:592-599. [DOI: 10.1016/j.carbpol.2017.06.043] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Revised: 06/09/2017] [Accepted: 06/10/2017] [Indexed: 01/12/2023]
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20
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Qiu Y, Sha Y, Zhang Y, Xu Z, Li S, Lei P, Xu Z, Feng X, Xu H. Development of Jerusalem artichoke resource for efficient one-step fermentation of poly-(γ-glutamic acid) using a novel strain Bacillus amyloliquefaciens NX-2S. BIORESOURCE TECHNOLOGY 2017; 239:197-203. [PMID: 28521229 DOI: 10.1016/j.biortech.2017.05.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 04/27/2017] [Accepted: 05/01/2017] [Indexed: 06/07/2023]
Abstract
This study aimed to develop non-food fermentation for the cost-effective production of poly-(γ-glutamic acid) (γ-PGA) using a novel strain of Bacillus amyloliquefaciens NX-2S. The new isolate assimilated inulin more efficiently than other carbohydrates from Jerusalem artichoke, without hydrolytic treatment. To investigate the effect of inulin on γ-PGA production, the transcript levels of γ-PGA synthetase genes (pgsB, pgsC, pgsA), regulatory genes (comA, degQ, degS), and the glutamic acid biosynthesis gene (glnA) were analyzed; inulin addition upregulated these key genes. Without exogenous glutamate, strain NX-2S could produce 6.85±0.22g/L of γ-PGA during fermentation. Exogenous glutamate greatly enhances the γ-PGA yield (39.4±0.38g/L) and productivity (0.43±0.05g/L/h) in batch fermentation. Our study revealed a potential method of non-food fermentation to produce high-value products.
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Affiliation(s)
- Yibin Qiu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yuanyuan Sha
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yatao Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Zongqi Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Sha Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Peng Lei
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Zheng Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaohai Feng
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Hong Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
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Zhao C, Wu Y, Liu X, Liu B, Cao H, Yu H, Sarker SD, Nahar L, Xiao J. Functional properties, structural studies and chemo-enzymatic synthesis of oligosaccharides. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.008] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Yu S, Zhu Y, Zhang T, Jiang B, Mu W. Facile enzymatic production of difructose dianhydride III from sucrose. RSC Adv 2016. [DOI: 10.1039/c6ra23352j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A convenient, efficient, and cost-effective approach to the facile enzymatic production of difructose dianhydride (DFA) III from sucrose is described.
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Affiliation(s)
- Shuhuai Yu
- 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
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- Synergetic Innovation Center of Food Safety and Nutrition
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- Synergetic Innovation Center of Food Safety and Nutrition
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