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Shen B, Zhang L, Zhou Y, Song F, You S, Su R, Qi W. Efficient synthesis of 5-hydroxytryptophan in Escherichia coli by bifunctional utilization of whey powder as a substrate for cell growth and inducer production. J Biotechnol 2024; 393:100-108. [PMID: 39097100 DOI: 10.1016/j.jbiotec.2024.07.021] [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] [Received: 04/24/2024] [Revised: 07/18/2024] [Accepted: 07/31/2024] [Indexed: 08/05/2024]
Abstract
5-Hydroxytryptophan (5-HTP), a precursor of the neurotransmitter serotonin in mammals, has demonstrated efficacy in treating various diseases such as depression, fibromyalgia and obesity. However, conventional biosynthesis methods of 5-HTP are limited by low yield and high reagent and process costs. In this study, the strain C1T7-S337A/F318Y with optimized promoter distribution was obtained, and the 5-HTP yield was 60.30 % higher than that of the initial strain. An efficient fermentation process for 5-HTP synthesis was developed using strain C1T7-S337A/F318Y with whey powder as a substrate for cell growth and inducer production. Shake flask fermentation experiments yielded 1.302 g/L 5-HTP from 2.0 g/L L-tryptophan (L-Trp), surpassing the whole-cell biocatalysis by 42.86 %. Scale-up to a 5 L fermenter further increased the yield to 1.649 g/L. This fermentation strategy substantially slashed reagent cost by 95.39 %, providing a more economically viable and environmentally sustainable route for industrial biosynthesis of 5-HTP. Moreover, it contributes to the broader utilization of whey powder in various industries.
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Affiliation(s)
- Bowen Shen
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China
| | - Lin Zhang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China
| | - Yu Zhou
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China
| | - Feifei Song
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China
| | - Shengping You
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China.
| | - Rongxin Su
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300350, PR China; Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China
| | - Wei Qi
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300350, PR China; Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China.
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Miao M, Li S, Yang S, Yan Q, Xiang Z, Jiang Z. Engineering the β-galactosidase from Aspergillus oryzae for making lactose-free and no-sugar-added yogurt. J Dairy Sci 2024; 107:6602-6613. [PMID: 38670341 DOI: 10.3168/jds.2023-24310] [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] [Received: 12/10/2023] [Accepted: 03/18/2024] [Indexed: 04/28/2024]
Abstract
Yogurt usually contains 5% to 7% sugar and 3% to 5% lactose. As β-galactosidases can hydrolyze lactose and improve sweetness, they have the potential to produce lactose-free (LF) and no-sugar-added (NSA) yogurt. In this study, the β-galactosidase AoBgal35A from Aspergillus oryzae was engineered by site-saturation mutagenesis. Results of 19 variants of T955 residue showed that the lactose hydrolysis rate of T955R-AoBgal35A was up to 90.7%, which is much higher than the 78.5% of the wild type. Moreover, the optimal pH of T955R-AoBgal35A was shifted from pH 4.5 to pH 5.5, and the optimal temperature decreased from 60°C to 50°C. The mutant T955R-AoBgal35A was successfully expressed in Komagataella pastoris, which produced extracellularly 4,528 U/mL of β-galactosidase activity. The mutant T955R-AoBgal35A was used to produce LF yogurt. The Streptococcus thermophilus count of LF yogurt increased from 7.9 to 9.5 log cfu/g, which is significantly higher than that of the control group (8.9 log cfu/g). The residual lactose content of LF yogurt was 0.13%, meeting the requirements of the national standard in China for the "lactose-free" label (<0.5%). Furthermore, sugar in yogurt was replaced by whey powder to produce LF-NSA yogurt. The optimal addition content of whey powder was 7.5%. The texture, water-holding capacity, and titratable acidity of LF and LF-NSA yogurt achieved good shelf life stability. Therefore, this study provides an insight for technological implications of β-galactosidases in the dairy industry.
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Affiliation(s)
- Miao Miao
- Key Laboratory of China National Light Industry and Food Bioengineering, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shusen Li
- Key Laboratory of China National Light Industry and Food Bioengineering, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Mengniu Hi-tech Dairy Product Beijing Co., Ltd., Beijing 101100, China
| | - Shaoqing Yang
- Key Laboratory of China National Light Industry and Food Bioengineering, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qiaojuan Yan
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Zhixuan Xiang
- Key Laboratory of China National Light Industry and Food Bioengineering, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhengqiang Jiang
- Key Laboratory of China National Light Industry and Food Bioengineering, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
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Khetsomphou E, Deboli F, Donten ML, Bazinet L. Performance and Impact of Crosslinking Level of Hierarchical Anion-Exchange Membranes on Demineralization of a Complex Food Solution by Electrodialysis. MEMBRANES 2024; 14:155. [PMID: 39057663 PMCID: PMC11279135 DOI: 10.3390/membranes14070155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 06/21/2024] [Accepted: 06/29/2024] [Indexed: 07/28/2024]
Abstract
Promising results were recently reported for hierarchical ion-exchange membranes, fabricated by the UV crosslinking of a thin functional coating on a porous substrate, on model NaCl solution demineralization by electrodialysis (ED). Hierarchical anion-exchange membranes (hAEMs) have never been tested with complex solutions to demonstrate their potential use in the biofood industry. The impact of three different crosslinking densities of the ion-exchange coating (EbN-1, EbN-2 and EbN-3) on the performances of whey demineralization by ED was investigated and compared with commercial AMX. The results showed that by increasing the coating crosslinking density, the membrane conductivity decreased, leading to an increase in the global system resistance during whey demineralization (from +28% to +64%). However, 18% sweet whey solutions were successfully treated until 70% demineralization for all membranes. The energy consumption (averaged EbN value of 14.8 vs. 15.1 Wh for AMX) and current efficiency (26.0 vs. 27.4%) were similar to the control. Potential fouling by non-protein nitrogen was detected by ATR-FTIR for hAEMs impacting some membranes properties and ED performances. Overall, EbN-1 obtained results were comparable with the benchmark and can be considered as an alternative membrane for whey demineralization by ED and other applications in the demineralization of complex products from the food industry.
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Affiliation(s)
- Elodie Khetsomphou
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA) and Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada;
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Francesco Deboli
- Department of Chemical Engineering, KU Leuven, 3001 Leuven, Belgium;
- Amer-Sil SA, 8281 Kehlen, Luxembourg;
| | | | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA) and Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada;
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Quebec, QC G1V 0A6, Canada
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Rosseto M, Rigueto CVT, Gomes KS, Krein DDC, Loss RA, Dettmer A, Richards NSPDS. Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3185-3196. [PMID: 38151774 DOI: 10.1002/jsfa.13248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 11/28/2023] [Accepted: 12/27/2023] [Indexed: 12/29/2023]
Abstract
In the cheese industry, whey, which is rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss during the process, and extended operating times. These challenges require attention and specific methods for optimization and to increase efficiency. A promising strategy to enhance industry efficiency and sustainability is the use of enzymatic pre-treatment with the enzyme transglutaminase (TGase). This enzyme plays a crucial role in protein modification, catalyzing covalent cross-links between lysine and glutamine residues, increasing the molecular weight of proteins, facilitating their retention on membranes, and contributing to the improvement of the quality of the final products. The aim of this study is to review the application of the enzyme TGase as a pretreatment in whey protein filtration. The scope involves assessing the enzyme's impact on whey protein properties and its relationship with process performance. It also aims to identify both the optimization of operational parameters and the enhancement of product characteristics. This study demonstrates that the application of TGase leads to improved performance in protein concentration, lactose permeation, and permeate flux rate during the filtration process. It also has the capacity to enhance protein solubility, viscosity, thermal stability, and protein gelation in whey. In this context, it is relevant for enhancing the characteristics of whey, thereby contributing to the production of higher quality final products in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Marieli Rosseto
- Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Cesar Vinicius Toniciolli Rigueto
- Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Karolynne Sousa Gomes
- Graduate Program in Food Engineering and Science, Federal University of Rio Grande, Rio Grande, Brazil
| | | | - Raquel Aparecida Loss
- Food Engineering Department, Faculty of Architecture and Engineering (FAE), Mato Grosso State University (UNEMAT), Barra do Bugres, Brazil
| | - Aline Dettmer
- Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITec), University of Passo Fundo (UPF), Passo Fundo, Brazil
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The Impact of Biotechnologically Produced Lactobionic Acid in the Diet of Lactating Dairy Cows on Their Performance and Quality Traits of Milk. Animals (Basel) 2023; 13:ani13050815. [PMID: 36899672 PMCID: PMC10000126 DOI: 10.3390/ani13050815] [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: 01/13/2023] [Revised: 02/13/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023] Open
Abstract
Dairy processing is one of the most polluting sectors of the food industry as it causes water pollution. Given considerable whey quantities obtained via traditional cheese and curd production methods, manufacturers worldwide are encountering challenges for its rational use. However, with the advancement in biotechnology, the sustainability of whey management can be fostered by applying microbial cultures for the bioconversion of whey components such as lactose to functional molecules. The present work was undertaken to demonstrate the potential utilization of whey for producing a fraction rich in lactobionic acid (Lba), which was further used in the dietary treatment of lactating dairy cows. The analysis utilizing high-performance liquid chromatography with refractive index (HPLC-RID) detection confirmed the abundance of Lba in biotechnologically processed whey, corresponding to 11.3 g L-1. The basic diet of two dairy cow groups involving nine animals, Holstein Black and White or Red breeds in each, was supplemented either with 1.0 kg sugar beet molasses (Group A) or 5.0 kg of the liquid fraction containing 56.5 g Lba (Group B). Overall, the use of Lba in the diet of dairy cows during the lactation period equal to molasses affected cows' performances and quality traits, especially fat composition. The observed values of urea content revealed that animals of Group B and, to a lesser extent, Group A received a sufficient amount of proteins, as the amount of urea in the milk decreased by 21.7% and 35.1%, respectively. After six months of the feeding trial, a significantly higher concentration of essential amino acids (AAs), i.e., isoleucine and valine, was observed in Group B. The percentage increase corresponded to 5.8% and 3.3%, respectively. A similar trend of increase was found for branched-chain AAs, indicating an increase of 2.4% compared with the initial value. Overall, the content of fatty acids (FAs) in milk samples was affected by feeding. Without reference to the decrease in individual FAs, the higher values of monounsaturated FAs (MUFAs) were achieved via the supplementation of lactating cows' diets with molasses. In contrast, the dietary inclusion of Lba in the diet promoted an increase in saturated FA (SFA) and polyunsaturated FA (PUFA) content in the milk after six months of the feeding trial.
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Use of low-energy electron-beam in the treatment of special food products with a high protein content. NUCLEAR TECHNOLOGY AND RADIATION PROTECTION 2022. [DOI: 10.2298/ntrp2202153g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Special high-protein foods suitable for diabetics must be treated to ensure
the complete absence of microorganisms and bacteria. It is also important
to achieve that this treatment does not change the nutritional value of the
product. Among the new decontamination technologies, low-energy
electron-beam treatment has proven to be an effective technique for inactivating bacteria with minimal impact on food quality. The paper aims to
analyze the influence of low-energy electron-beam irradiation on the
microbiological properties and nutritional value of high-protein foods.
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