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Chen T, Wang S, Niu H, Yang G, Wang S, Wang Y, Zhou C, Yu B, Yang P, Sun W, Liu D, Ying H, Chen Y. Biofilm-Based Biocatalysis for Galactooligosaccharides Production by the Surface Display of β-Galactosidase in Pichia pastoris. Int J Mol Sci 2023; 24:ijms24076507. [PMID: 37047479 PMCID: PMC10094928 DOI: 10.3390/ijms24076507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Galactooligosaccharides (GOS) are one of the most important functional oligosaccharide prebiotics. The surface display of enzymes was considered one of the most excellent strategies to obtain these products. However, a rough industrial environment would affect the biocatalytic process. The catalytic process could be efficiently improved using biofilm-based fermentation with high resistance and activity. Therefore, the combination of the surface display of β-galactosidase and biofilm formation in Pichia pastoris was constructed. The results showed that the catalytic conversion rate of GOS was up to 50.3% with the maximum enzyme activity of 5125 U/g by screening the anchorin, and the number of the continuous catalysis batches was up to 23 times. Thus, surface display based on biofilm-immobilized fermentation integrated catalysis and growth was a co-culture system, such that a dynamic equilibrium in the consolidated integrative process was achieved. This study provides the basis for developing biofilm-based surface display methods in P. pastoris during biochemical production processes.
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Iqbal MW, Riaz T, Mahmood S, Liaqat H, Mushtaq A, Khan S, Amin S, Qi X. Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shahid Mahmood
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Humna Liaqat
- Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domzale, Slovenia
| | - Anam Mushtaq
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Sonia Khan
- Department of Nutritional Sciences, Government College Women University, Faisalabad, Punjab, Pakistan
| | - Sabahat Amin
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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3
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Bujna E, Styevko G, Laskawy P, Rezessy-Szabo J, Nguyen VD, Tran AMT, Ta Phuong L, Farkas C, Gupta VK, Nguyen QD. Synthesis of oligosaccharides with prebiotic potential by crude enzyme preparation from Bifidobacterium. Food Chem 2021; 367:130696. [PMID: 34364145 DOI: 10.1016/j.foodchem.2021.130696] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 01/13/2023]
Abstract
Oligosaccharides especially prebiotics take high attention in the development of foods because of their physiological properties in human health. They are generally synthetized enzymatically via transferases or hydrolases from mold or bacteria. The fact is that such oligosaccharides synthetized by probiotic bacteria, should be utilized by these microorganisms. This study focused on the production of oligosaccharides with prebiotic potential by crude enzyme preparation from bifidobacteria. Both monosubstrates and bisubstrates systems together with TLC and HPLC techniques, were applied. The crude enzyme preparation has different hydrolase activities such as α-glucosidase (2U/mL), β-glucosidase (0.3 U/mL), α-galactosidase (1.2 U/mL), β-galactosidase (0.4 U/mL), β-fructosidase (11.5 U/mL). Additionally, it also has transglycosylation activities on lactose, lactulose, maltose and sucrose substrates. Two or three types of oligosaccharides were detected. The glycosyltransferase activity peaked at 45 °C, pH 6.6 and 30 g/100 mL substrate concentration. Significant high amount of oligosaccharides were formed in the case of lactose:sucrose combination than others. Both glucooligosaccharides and galactooligosaccharides are detected in the reaction mixtures of bisubstrate. When the lactose is present, the galactosyltransferation is predominated. One-one new types of oligosaccharides were detected in the reaction mixture of bioconversion. Among newly synthetized oligosaccharides, the fraction namely OS4 was utilized by probiotic bifidobacteria only. In conclusion, new types of galacto- and glucooligosaccharides with high prebiotic potentials were synthetized by the crude enzyme from probiotic Bifidobacterium strains.
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Affiliation(s)
- Erika Bujna
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary
| | - Gabriella Styevko
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary
| | - Peter Laskawy
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary
| | - Judit Rezessy-Szabo
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary
| | - Vuong D Nguyen
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Viet Nam
| | - Anh M T Tran
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Viet Nam
| | - Linh Ta Phuong
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary
| | - Csilla Farkas
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary
| | - Vijai Kumar Gupta
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary; Center for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
| | - Quang D Nguyen
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Bioengineering and Alcoholic Drink Technology H-1118 Budapest, Ménesi út 45. Hungary.
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4
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Delgado-Fernandez P, Plaza-Vinuesa L, Lizasoain-Sánchez S, de Las Rivas B, Muñoz R, Jimeno ML, García-Doyagüez E, Moreno FJ, Corzo N. Hydrolysis of Lactose and Transglycosylation of Selected Sugar Alcohols by LacA β-Galactosidase from Lactobacillus plantarum WCFS1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7040-7050. [PMID: 32476420 DOI: 10.1021/acs.jafc.0c02439] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The production, biochemical characterization, and carbohydrate specificity of LacA β-galactosidase (locus lp_3469) belonging to the glycoside hydrolase family 42 from the probiotic organism Lactobacillus plantarum WCFS1 are addressed. The β-d-galactosidase activity was maximal in the pH range of 4.0-7.0 and at 30-37 °C. High hydrolysis capacity toward the β(1 → 4) linkages between galactose and glucose (lactose) or fructose (lactulose) was found. High efficiency toward galactosyl derivative formation was observed when lactose and glycerol, xylitol, or erythritol were used. Galactosyl derivatives of xylitol were characterized for the first time as 3-O-β-d-galactopyranosyl-xylitol and 1-O-β-d-galactopyranosyl-xylitol, displaying high preference of LacA β-galactosidase for the transfer of galactosyl residues from lactose to the C1 or C3 hydroxyl group of xylitol. These results indicate the feasibility of using LacA β-galactosidase for the synthesis of different galactosyl-polyols, which could be promising candidates for beneficial and appealing functional and technological applications such as novel prebiotics or hypocaloric sweeteners.
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Affiliation(s)
- Paloma Delgado-Fernandez
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Laura Plaza-Vinuesa
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - Silvia Lizasoain-Sánchez
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Blanca de Las Rivas
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - Rosario Muñoz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - María Luisa Jimeno
- Centro de Química Orgánica "Lora Tamayo" (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - Elisa García-Doyagüez
- Centro de Química Orgánica "Lora Tamayo" (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Nieves Corzo
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
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Yan YL, Gänzle MG. Structure and function relationships of the binding of β- and ɑ-galactosylated oligosaccharides to K88 fimbriae of enterotoxigenic Escherichia coli. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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6
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Usvalampi A, Maaheimo H, Tossavainen O, Frey AD. Enzymatic synthesis of fucose-containing galacto-oligosaccharides using β-galactosidase and identification of novel disaccharide structures. Glycoconj J 2017; 35:31-40. [PMID: 28905280 DOI: 10.1007/s10719-017-9794-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 08/18/2017] [Accepted: 08/21/2017] [Indexed: 12/27/2022]
Abstract
Fucosylated oligosaccharides have an important role in maintaining a healthy immune system and homeostatic gut microflora. This study employed a commercial β-galactosidase in the production of fucose-containing galacto-oligosaccharides (fGOS) from lactose and fucose. The production was optimized using experiment design and optimal conditions for a batch production in 3-liter scale. The reaction product was analyzed and the produced galactose-fucose disaccharides were purified. The structures of these disaccharides were determined using NMR and it was verified that one major product with the structure Galβ1-3Fuc and two minor products with the structures Galβ1-4Fuc and Galβ1-2Fuc were formed. Additionally, the product composition was defined in more detail using several different analytical methods. It was concluded that the final product contained 42% total monosaccharides, 40% disaccharides and 18% of larger oligosaccharides. 290 μmol of fGOS was produced per gram of reaction mixture and 37% of the added fucose was bound to fGOS. The fraction of fGOS from total oligosaccharides was determined as 44%. This fGOS product could be used as a new putative route to deliver fucose to the intestine.
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Affiliation(s)
- Anne Usvalampi
- Department of Bioproducts and Biosystems, Aalto University School of Chemical Engineering, P.O.Box 16100, Espoo, Finland.
| | - Hannu Maaheimo
- Technical Research Center of Finland, P.O.Box 1000, Espoo, Finland
| | | | - Alexander D Frey
- Department of Bioproducts and Biosystems, Aalto University School of Chemical Engineering, P.O.Box 16100, Espoo, Finland
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Yan YL, Hu Y, Simpson DJ, Gänzle MG. Enzymatic Synthesis and Purification of Galactosylated Chitosan Oligosaccharides Reducing Adhesion of Enterotoxigenic Escherichia coli K88. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5142-5150. [PMID: 28593759 DOI: 10.1021/acs.jafc.7b01741] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Enterotoxigenic Escherichia coli (ETEC) K88 causes diarrhea in weaned piglets and represent a suitable model system for ETEC causing childhood diarrhea. This study aimed to evaluate the effects of oligosaccharides against ETEC K88 adhesion to porcine erythrocytes with two bioassays. Galactosylated chitosan-oligosaccharides (Gal-COS) were synthesized through transgalactosylation by β-galactosidase. Fractions 2-5 of Gal-COS were obtained through cation exchange and size exclusion chromatography. Fractions 2-5 of acetylated Gal-COS were obtained through chemical acetylation followed by size exclusion chromatography. Gal-COS F2 containing the largest oligosaccharides had the highest antiadhesion activity with the minimum inhibitory concentration of 0.22 g/L, followed by F3 and F4. Acetylation of Gal-COS decreased their ability to reduce ETEC K88 adhesion. The composition of active oligosaccharides was determined with LC-MS. Galactosylation of COS produces oligosaccharides which reduce ETEC K88 adhesion; moreover, resulting oligosaccharides match the composition of human milk oligosaccharides, which prevent adhesion of multiple pathogens.
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Affiliation(s)
- Ya Lu Yan
- University of Alberta , Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta T6E2P5, Canada
| | - Ying Hu
- University of Alberta , Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta T6E2P5, Canada
| | - David J Simpson
- University of Alberta , Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta T6E2P5, Canada
| | - Michael G Gänzle
- University of Alberta , Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta T6E2P5, Canada
- Hubei University of Technology , College of Bioengineering and Food Science, Wuhan 430068, P.R. China
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9
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Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Fernández M, Hudson JA, Korpela R, de los Reyes-Gavilán CG. Impact on human health of microorganisms present in fermented dairy products: an overview. BIOMED RESEARCH INTERNATIONAL 2015; 2015:412714. [PMID: 25839033 PMCID: PMC4369881 DOI: 10.1155/2015/412714] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Accepted: 09/04/2014] [Indexed: 02/07/2023]
Abstract
Fermented dairy products provide nutrients in our diet, some of which are produced by the action of microorganisms during fermentation. These products can be populated by a diverse microbiota that impacts the organoleptic and physicochemical characteristics foods as well as human health. Acidification is carried out by starter lactic acid bacteria (LAB) whereas other LAB, moulds, and yeasts become dominant during ripening and contribute to the development of aroma and texture in dairy products. Probiotics are generally part of the nonstarter microbiota, and their use has been extended in recent years. Fermented dairy products can contain beneficial compounds, which are produced by the metabolic activity of their microbiota (vitamins, conjugated linoleic acid, bioactive peptides, and gamma-aminobutyric acid, among others). Some microorganisms can also release toxic compounds, the most notorious being biogenic amines and aflatoxins. Though generally considered safe, fermented dairy products can be contaminated by pathogens. If proliferation occurs during manufacture or storage, they can cause sporadic cases or outbreaks of disease. This paper provides an overview on the current state of different aspects of the research on microorganisms present in dairy products in the light of their positive or negative impact on human health.
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Affiliation(s)
- María Fernández
- Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
| | - John Andrew Hudson
- Food Safety Programme, ESR-Christchurch Science Centre, Christchurch 8540, New Zealand
- Food and Environment Safety Programme, The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, UK
| | - Riitta Korpela
- Medical Nutrition Physiology Group, Pharmacology, Institute of Biomedicine, University of Helsinki, 00014 Helsinki, Finland
| | - Clara G. de los Reyes-Gavilán
- Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
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12
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A constitutive unregulated expression of β-galactosidase in Lactobacillus fermentum M1. Curr Microbiol 2014; 70:253-9. [PMID: 25319027 DOI: 10.1007/s00284-014-0711-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2014] [Accepted: 08/26/2014] [Indexed: 12/30/2022]
Abstract
A constitutively β-galactosidase (LacL)-producing Lactobacillus fermentum M1 isolated from fermented milk was found to produce β-galactosidase in the presence of glucose. β-galactosidase activity produced in glucose (30 mM) medium was 2.17 U/mL as compared to 2.27 and 2.19 U/mL with galactose and lactose, respectively. When a combination of glucose (30 or 60 mM) with galactose (30 mM) was used as carbon source, β-galactosidase activity was not repressed rather was found increased when compared to carbon sources used individually. In real-time PCR analysis of mRNA synthesized on individual and combined carbon sources, repression of the lacL gene expression was not observed. This observation suggests that the strain M1 lacked normal carbon catabolite repression. Examination of nucleotide sequence of lacL identified two catabolite responsive elements (cre): cre1 located downstream near the promoter region and cre2 within the coding sequence. Each of which differed from the 14-bp consensus by a single nucleotide. In cre1, it is C in place of highly conserved T at position 1 in the consensus. In cre 2, it is G in place of C, a residue completely conserved at position 13. Since catabolite genes in Gram-positive bacteria are regulated by carbon catabolite protein A (CcpA) through interaction with DNA at a specific cis-acting cre, it is assumed that base changes at conserved position in the cre elements disrupt CcpA binding and thereby leading to constitutive expression of lacL gene. The study noted to be the first report about the constitutive production of β-galactosidase in L. fermentum.
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Escherichia coli β-galactosidase-catalyzed synthesis of 2-phenoxyethanol galactoside and its characterization. Bioprocess Biosyst Eng 2014; 38:365-72. [DOI: 10.1007/s00449-014-1276-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Accepted: 08/29/2014] [Indexed: 11/26/2022]
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Characterization of α-galacto-oligosaccharides formed via heterologous expression of α-galactosidases from Lactobacillus reuteri in Lactococcus lactis. Appl Microbiol Biotechnol 2013; 98:2507-17. [DOI: 10.1007/s00253-013-5145-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2013] [Revised: 07/16/2013] [Accepted: 07/19/2013] [Indexed: 12/21/2022]
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Padilla B, Ruiz-Matute AI, Belloch C, Cardelle-Cobas A, Corzo N, Manzanares P. Evaluation of oligosaccharide synthesis from lactose and lactulose using β-galactosidases from Kluyveromyces isolated from artisanal cheeses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5134-5141. [PMID: 22559148 DOI: 10.1021/jf300852s] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The β-galactosidase activity of 15 Kluyveromyces strains isolated from cheese belonging to Kluyveromyces lactis and Kluyveromyces marxianus species was tested for the production of oligosaccharides derived from lactose (GOS) and lactulose (OsLu). All Kluyveromyces crude cell extracts (CEEs) produced GOS, such as 6-galactobiose and 3'-, 4'-, and 6'-galactosyl-lactose. At 4 h of reaction, the main trisaccharide formed was 6'-galactosyl-lactose (20 g/100 g of total carbohydrates). The formation of OsLu was also observed by all CEEs tested, with 6-galactobiose, 6'-galactosyl-lactulose, and 1-galactosyl-lactulose being found in all of the reaction mixtures. The synthesis of trisaccharides predominated over other oligosaccharides. K. marxianus strain O3 produced the highest yields of GOS and OsLu after 4 h of reaction, reaching 42 g/100 g of total carbohydrates (corresponding to 80% lactose hydrolysis) and 45 g/100 g of total carbohydrates (corresponding to 87% lactulose hydrolysis), respectively. Therefore, the present study contributes to a better insight into dairy Kluyveromyces β-galactosidases and shows the feasibility of these enzymes to transglycosylate lactose and lactulose, producing high yields of prebiotic oligosaccharides.
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Affiliation(s)
- Beatriz Padilla
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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Black BA, Lee VSY, Zhao YY, Hu Y, Curtis JM, Gänzle MG. Structural identification of novel oligosaccharides produced by Lactobacillus bulgaricus and Lactobacillus plantarum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4886-4894. [PMID: 22497208 DOI: 10.1021/jf300917m] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
β-Galactosidases (β-Gal) of lactic acid bacteria produce oligosaccharides from lactose when suitable acceptor carbohydrates are present. This study aimed to elucidate the structure of oligosaccharides formed by galactosylation of N-acetylglucosamine (GlcNAc) and fucose. Crude cellular extract of Lactobacillus bulgaricus and LacLM of Lactobacillus plantarum were used as sources of β-Gal activity. Disaccharides obtained by galactosylation of GlcNAc were identified as Gal-β-(1→4)-GlcNAc or Gal-β-(1→6)-GlcNAc by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and comparison with external standards. Trisaccharides were identified as Gal-β-(1→6)-Gal-β-(1→[4 or 6])-GlcNAc by LC-MS, analysis of the MS/MS spectra of selected in-source fragment ions, and their relative retention times. LC-MS analysis revealed the presence of five galactosylated fucosides, but their linkage type could not be identified, partly due to the lack of reference compounds. β-Gal of lactic acid bacteria may serve as suitable tools for the chemoenzymatic synthesis of therapeutic oligosaccharides.
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Affiliation(s)
- Brenna A Black
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, Alberta T6E 2P5, Canada
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Gänzle MG. Enzymatic synthesis of galacto-oligosaccharides and other lactose derivatives (hetero-oligosaccharides) from lactose. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.06.010] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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18
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Osman A, Tzortzis G, Rastall RA, Charalampopoulos D. BbgIV Is an Important Bifidobacterium β-Galactosidase for the Synthesis of Prebiotic Galactooligosaccharides at High Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:740-748. [PMID: 22148735 DOI: 10.1021/jf204719w] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The individual contributions of four β-galactosidases present in Bifidobacterium bifidum NCIMB 41171 toward galactooligosaccharide (GOS) synthesis were investigated. Although the β-galactosidase activity of the whole cells significantly decreased as a function of temperature (40-75 °C), GOS yield was at its maximum at 65 °C. Native-PAGE of the whole cells showed that the contributions of BbgIII and BbgIV to GOS synthesis increased as the temperature increased. Moreover, BbgIII and BbgIV were found to be more temperature stable and to produce a higher GOS yield than BbgI and BbgII, when used in their free form. The GOS yield using BbgIV was 54.8% (percent of total carbohydrates) and 63.9% (percent lactose converted to GOS) at 65 °C from 43% w/w lactose. It was shown that BbgIV is the most important β-galactosidase in B. bifidum NCIMB 41171 and can be used for GOS synthesis at elevated temperatures.
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Affiliation(s)
- Ali Osman
- Department of Food and Nutritional Sciences, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom
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Rodriguez-Colinas B, de Abreu MA, Fernandez-Arrojo L, de Beer R, Poveda A, Jimenez-Barbero J, Haltrich D, Ballesteros Olmo AO, Fernandez-Lobato M, Plou FJ. Production of Galacto-oligosaccharides by the β-Galactosidase from Kluyveromyces lactis : comparative analysis of permeabilized cells versus soluble enzyme. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10477-10484. [PMID: 21888310 DOI: 10.1021/jf2022012] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The transgalactosylation activity of Kluyveromyces lactis cells was studied in detail. Cells were permeabilized with ethanol and further lyophilized to facilitate the transit of substrates and products. The resulting biocatalyst was assayed for the synthesis of galacto-oligosaccharides (GOS) and compared with two soluble β-galactosidases from K. lactis (Lactozym 3000 L HP G and Maxilact LGX 5000). Using 400 g/L lactose, the maximum GOS yield, measured by HPAEC-PAD analysis, was 177 g/L (44% w/w of total carbohydrates). The major products synthesized were the disaccharides 6-galactobiose [Gal-β(1→6)-Gal] and allolactose [Gal-β(1→6)-Glc], as well as the trisaccharide 6-galactosyl-lactose [Gal-β(1→6)-Gal-β(1→4)-Glc], which was characterized by MS and 2D NMR. Structural characterization of another synthesized disaccharide, Gal-β(1→3)-Glc, was carried out. GOS yield obtained with soluble β-galactosidases was slightly lower (160 g/L for Lactozym 3000 L HP G and 154 g/L for Maxilact LGX 5000); however, the typical profile with a maximum GOS concentration followed by partial hydrolysis of the newly formed oligosaccharides was not observed with the soluble enzymes. Results were correlated with the higher stability of β-galactosidase when permeabilized whole cells were used.
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