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Jaswal AS, Elangovan R, Mishra S. Synthesis and molecular characterization of levan produced by immobilized Microbacterium paraoxydans. J Biotechnol 2023; 373:63-72. [PMID: 37451319 DOI: 10.1016/j.jbiotec.2023.07.003] [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: 04/15/2023] [Revised: 07/04/2023] [Accepted: 07/10/2023] [Indexed: 07/18/2023]
Abstract
In this study, we report high molecular weight (HMW) levan production by whole cells of Microbacterium paraoxydans, previously reported to be a good producer of fructooligosaccharides. Structural analysis of the extracellularly produced fructan indicated the glycosidic bonds between the adjacent fructose to be of β-(2, 6) linkage with over 90% of the fructan to have molecular weight around 2 × 108 Da and 10% with a molecular weight of ∼20 kDa. Immobilization of the cells in Ca-alginate led to the production of 44.6 g/L levan with a yield of 0.29 g/g sucrose consumed. Factors affecting the conversion rate were identified by One-Factor-At-a-Time (OFAT) analysis and the combination of these (initial sucrose concentration of 400 g/L, 100 mM buffer pH 7, the temperature of 37 °C and 20 mM CaCl2) led to the production of ∼129 g/L of levan with a yield of ∼0.41 g/g sucrose consumed and volumetric productivity of 1.8 g/L/h.
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Affiliation(s)
- Avijeet Singh Jaswal
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz-Khas, New-Delhi 110016, India
| | - Ravikrishnan Elangovan
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz-Khas, New-Delhi 110016, India
| | - Saroj Mishra
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz-Khas, New-Delhi 110016, India.
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2
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Tiangpook S, Nhim S, Prangthip P, Pason P, Tachaapaikoon C, Ratanakhanokchai K, Waeonukul R. Production of a Series of Long-Chain Isomaltooligosaccharides from Maltose by Bacillus subtilis AP-1 and Associated Prebiotic Properties. Foods 2023; 12:foods12071499. [PMID: 37048320 PMCID: PMC10094464 DOI: 10.3390/foods12071499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/24/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Bacillus subtilis strain AP-1, which produces α-glucosidase with transglucosidase activity, was used to produce a series of long-chain isomaltooligosaccharides (IMOs) with degree of polymerization (DP) ranging from 2 to 14 by direct fermentation of maltose. A total IMOs yield of 36.33 g/L without contabacillusmination from glucose and maltose was achieved at 36 h of cultivation using 50 g/L of maltose, with a yield of 72.7%. IMOs were purified by size exclusion chromatography with a Superdex 30 Increase column. The molecular mass and DP of IMOs were analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS). Subsequently, linkages in produced oligosaccharides were verified by enzymatic hydrolysis with α-amylase and oligo-α-1,6-glucosidase. These IMOs showed prebiotic properties, namely tolerance to acidic conditions and digestive enzymes of the gastrointestinal tract, stimulation of probiotic bacteria growth to produce short-chain fatty acids and no stimulating effect on pathogenic bacteria growth. Moreover, these IMOs were not toxic to mammalian cells at up to 5 mg/mL, indicating their biocompatibility. Therefore, this research demonstrated a simple and economical method for producing IMOs with DP2–14 without additional operations; moreover, the excellent prebiotic properties of the IMOs offer great prospects for their application in functional foods.
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Affiliation(s)
- Suratsawadee Tiangpook
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
| | - Sreyneang Nhim
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
| | - Pattaneeya Prangthip
- Department of Tropical Nutrition & Food Science, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand
| | - Patthra Pason
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
- Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute (PDTI), King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
| | - Chakrit Tachaapaikoon
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
- Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute (PDTI), King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
| | - Khanok Ratanakhanokchai
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
- Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute (PDTI), King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
| | - Rattiya Waeonukul
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
- Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute (PDTI), King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok 10150, Thailand
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Wang F, Bi J, Lyu J, Wu X, Xie J. Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices. J Food Sci 2023; 88:109-118. [PMID: 36443941 DOI: 10.1111/1750-3841.16388] [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: 10/14/2021] [Revised: 07/11/2022] [Accepted: 10/28/2022] [Indexed: 11/30/2022]
Abstract
The water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices pretreated with or without osmotic dehydration (OD) combined with heat pump drying were studied. In this study, different osmotic agents were used, namely, sucrose and isomaltooligosaccharide (IMO) with 30 °Brix for 1, 3, and 5 h. Results showed that the dehydrated samples pretreated by sucrose-OD with the best shape and cell structure showed lower hardness compared to the dehydrated yellow peach slices with IMO-OD pretreatment and without OD pretreatment. Notably, the highest total carotenoid content was found in dehydrated yellow peach slices pretreated by IMO-OD, followed by samples without OD, and samples with sucrose-OD pretreatment. In addition, the lowest aW (0.517) was obtained in samples with IMO-OD for 5 h, which was beneficial for storage. The assessment of water status and total carotenoid content of dehydrated yellow peach slices showed that IMO-OD pretreatment could better improve the quality of dehydrated fruits. Moreover, the use of IMO in OD treatment was a good alternative to sucrose.
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Affiliation(s)
- Fengzhao Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.,College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jin Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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4
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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5
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Heterologous Expression of Thermotolerant α-Glucosidase in Bacillus subtilis 168 and Improving Its Thermal Stability by Constructing Cyclized Proteins. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
α-glucosidase is an essential enzyme for the production of isomaltooligosaccharides (IMOs). Allowing α-glucosidase to operate at higher temperatures (above 60 °C) has many advantages, including reducing the viscosity of the reaction solution, enhancing the catalytic reaction rate, and achieving continuous production of IMOs. In the present study, the thermal stability of α-glucosidase was significantly improved by constructing cyclized proteins. We screened a thermotolerant α-glucosidase (AGL) with high transglycosylation activity from Thermoanaerobacter ethanolicus JW200 and heterologously expressed it in Bacillus subtilis 168. After forming the cyclized α-glucosidase by different isopeptide bonds (SpyTag/SpyCatcher, SnoopTag/SnoopCatcher, SdyTag/SdyCatcher, RIAD/RIDD), we determined the enzymatic properties of cyclized AGL. The optimal temperature of all cyclized AGL was increased by 5 °C, and their thermal stability was generally improved, with SpyTag-AGL-SpyCatcher having a 1.74-fold increase compared to the wild-type. The results of molecular dynamics simulations showed that the RMSF values of cyclized AGL decreased, indicating that the rigidity of the cyclized protein increased. This study provides an efficient method for improving the thermal stability of α-glucosidase.
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LIN LJ, CHEN X, CAI HT, ZHANG XY, GAO XY. Dynamic changes of microbial flora in the pickled bergamot (Citrus medica L. var. sarcodactylis) - LaoXiangHuang (LXH) during aging. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.113521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Xi CHEN
- South China Agricultural University, China
| | - Hui-Tian CAI
- South China Agricultural University, China; SCAU (Chaozhou) Food Institute Co. Ltd., China
| | - Xiao-Yong ZHANG
- South China Agricultural University, China; South China Agricultural University, China
| | - Xiang-Yang GAO
- South China Agricultural University, China; SCAU (Chaozhou) Food Institute Co. Ltd., China
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Palaniappan A, Emmambux MN. The challenges in production technology, health-associated functions, physico-chemical properties and food applications of isomaltooligosaccharides. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34698594 DOI: 10.1080/10408398.2021.1994522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Isomaltooligosaccharides (IMOs) are recognized as functional food ingredients with prebiotic potential that deliver health benefits. IMOs have attained commercial interest as they are produced from low-cost agricultural products that are widely available and have prospective applications in the food industry. The review examines the various production processes and the main challenges involved in deriving diverse structures of IMO with maximized yield and increased functionality. The different characterization and purification techniques employed for structural elucidation, the physico-chemical importance, technological properties, food-based applications and biological effects (in vitro and in vivo interventions) have been discussed in detail. The key finding is the need for research involving biotechnological and enzymology aspects to simplify the production technologies that meet the industrial and consumer requirements. The knowledge from this article delivers a clear insight to scientists, food technologists and the general public for the improved utilization of IMOs to support the emerging market for functional foods and nutraceuticals.
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Affiliation(s)
- Ayyappan Palaniappan
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Mohammad Naushad Emmambux
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
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8
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Berrocal C, Chico H, Carranza E, Vega R. Desirability function for optimization of the synthesis of high-panose isomaltooligosaccharides from maltose catalyzed by a novel commercial enzyme preparation from Aspergillus niger. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.108003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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9
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İspirli H, Dertli E. Production of lactose derivative hetero-oligosaccharides from whey by glucansucrase E81 and determination of prebiotic functions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110471] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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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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İspirli H, Kaya Y, Dertli E. Bifidogenic effect and in vitro immunomodulatory roles of melibiose-derived oligosaccharides produced by the acceptor reaction of glucansucrase E81. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.12.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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İspirli H, Dertli E. Production of mannose-containing oligosaccharides by glucansucrase E81 and determination of their functional characteristics. BIOCATAL BIOTRANSFOR 2019. [DOI: 10.1080/10242422.2019.1661384] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Hümeyra İspirli
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Yıldız Technical University, Istanbul, Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
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Heterologous Expression of a Thermostable α-Glucosidase from Geobacillus sp. Strain HTA-462 by Escherichia coli and Its Potential Application for Isomaltose⁻Oligosaccharide Synthesis. Molecules 2019; 24:molecules24071413. [PMID: 30974879 PMCID: PMC6479687 DOI: 10.3390/molecules24071413] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/01/2019] [Accepted: 04/07/2019] [Indexed: 01/09/2023] Open
Abstract
Isomaltose-oligosaccharides (IMOs), as food ingredients with prebiotic functionality, can be prepared via enzymatic synthesis using α-glucosidase. In the present study, the α-glucosidase (GSJ) from Geobacillus sp. strain HTA-462 was cloned and expressed in Escherichia coli BL21 (DE3). Recombinant GSJ was purified and biochemically characterized. The optimum temperature condition of the recombinant enzyme was 65 °C, and the half-life was 84 h at 60 °C, whereas the enzyme was active over the range of pH 6.0-10.0 with maximal activity at pH 7.0. The α-glucosidase activity in shake flasks reached 107.9 U/mL and using 4-Nitrophenyl β-D-glucopyranoside (pNPG) as substrate, the Km and Vmax values were 2.321 mM and 306.3 U/mg, respectively. The divalent ions Mn2+ and Ca2+ could improve GSJ activity by 32.1% and 13.8%. Moreover, the hydrolysis ability of recombinant α-glucosidase was almost the same as that of the commercial α-glucosidase (Bacillus stearothermophilus). In terms of the transglycosylation reaction, with 30% maltose syrup under the condition of 60 °C and pH 7.0, IMOs were synthesized with a conversion rate of 37%. These studies lay the basis for the industrial application of recombinant α-glucosidase.
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14
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Isomalto-oligosaccharides: Recent insights in production technology and their use for food and medical applications. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.098] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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15
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Continuous Production of Isomalto-oligosaccharides by Thermo-inactivated Cells of Aspergillus niger J2 with Coarse Perlite as an Immobilizing Material. Appl Biochem Biotechnol 2018; 185:1088-1099. [PMID: 29435830 DOI: 10.1007/s12010-018-2706-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Accepted: 01/19/2018] [Indexed: 10/18/2022]
Abstract
The coarse perlite 40-80 mesh was selected as an immobilizing material and put into a packed bed reactor (PBR) to continuously convert maltose to isomalto-oligosaccharides (IMOs). The PBR was prepared by mixing the thermo-inactivated cells (TIC) from Aspergillus niger J2 strain with the coarse perlite, then the mixture was put into an overpressure-resistant column. Compared with diatomite 40-80 mesh and thin perlite 80-120 mesh in PBR, coarse perlite was chosen as the best filtration aid, when the ratio of coarse perlite versus TIC was 1:1. The thermal and pH stability of the free and immobilized TIC and the optimum conditions for the transglycosylation reactions were determined. The results show that approximately 75 and 82% and 87 and 91% of α-glucosidase activity were reserved for free and immobilized TIC at temperatures from 30 to 60 °C and pH from 3.00 to 7.00 for 12 h, respectively. With 30% malt syrup under the conditions of 50 °C and pH 4.00, a mini-scale packed bed reactor (Mi-PBR) and medium-scale packed bed reactor (Me-PBR) could continuously produce IMO over 25 and 34 days with the yield of effective IMO (eIMO) ≥ 35% and total IMO (tIMO) ≥ 50%, respectively. The strategy of mixing the coarse perlite with TIC in PBR is a novel approach to continuously produce IMO and has great application potential in industry.
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Cui J, Li Y, Wang Q, Li J, Ou Y, Wang J, Wang W. Production, purification and analysis of the isomalto-oligosaccharides from Chinese chestnut (Castanea mollissima Blume) and the prebiotics effects of them on proliferation of Lactobacillus. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.08.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Zhao N, Xu Y, Wang K, Zheng S. Synthesis of Isomalto-Oligosaccharides by Pichia pastoris Displaying the Aspergillus niger α-Glucosidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9468-9474. [PMID: 28980463 DOI: 10.1021/acs.jafc.7b04140] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
We explored the ability of an Aspergillus niger α-glucosidase displayed on P. pastoris to act as a whole-cell biocatalyst (Pp-ANGL-GCW61) system to synthesize isomalto-oligosaccharides (IMOs). IMOs are a mixture that includes isomaltose (IG2), panose (P), and isomaltotriose (IG3). In this study, the IMOs were synthesized by a hydrolysis-transglycosylation reaction in an aqueous system of maltose. In a 2 mL reaction system, the IMOs were synthesized with a conversion rate of approximately 49% in 2 h when 30% maltose was utilized under optimal conditions by Pp-ANGL-GCW61. Additionally, the 0.5-L reaction system was conducted in a 2-L stirred reactor with a conversion rate of approximately 44% in 2 h. Moreover, the conversion rate was relatively stable after the whole-cell catalyst was reused three times. In conclusion, Pp-ANGL-GCW61 has a high reaction efficiency and operational stability, which makes it a powerful biocatalyst available for industrial scale synthesis.
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Affiliation(s)
- Nannan Zhao
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology , Guangzhou 510006, P. R. China
- Guangdong Research Center of Industrial Enzyme and Green Manufacturing Technology, School of Biology and Biological Engineering, South China University of Technology , Guangzhou, 510006, P. R. China
| | - Yanshan Xu
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology , Guangzhou 510006, P. R. China
- Guangdong Research Center of Industrial Enzyme and Green Manufacturing Technology, School of Biology and Biological Engineering, South China University of Technology , Guangzhou, 510006, P. R. China
| | - Kuang Wang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology , Guangzhou 510006, P. R. China
- Guangdong Research Center of Industrial Enzyme and Green Manufacturing Technology, School of Biology and Biological Engineering, South China University of Technology , Guangzhou, 510006, P. R. China
| | - Suiping Zheng
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology , Guangzhou 510006, P. R. China
- Guangdong Research Center of Industrial Enzyme and Green Manufacturing Technology, School of Biology and Biological Engineering, South China University of Technology , Guangzhou, 510006, P. R. China
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Ojha S, Rana N, Mishra S. Fructo-oligosaccharide synthesis by whole cells of Microbacterium paraoxydans. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.tetasy.2016.10.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Xu Y, Zheng Z, Xu Q, Yong Q, Ouyang J. Efficient Conversion of Inulin to Inulooligosaccharides through Endoinulinase from Aspergillus niger. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2612-2618. [PMID: 26961750 DOI: 10.1021/acs.jafc.5b05908] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Inulooligosaccharides (IOS) represent an important class of oligosaccharides at industrial scale. An efficient conversion of inulin to IOS through endoinulinase from Aspergillus niger is presented. A 1482 bp codon optimized gene fragment encoding endoinulinase from A. niger DSM 2466 was cloned into pPIC9K vector and was transformed into Pichia pastoris KM71. Maximum activity of the recombinant endoinulinase, 858 U/mL, was obtained at 120 h of the high cell density fermentation process. The optimal conditions for inulin hydrolysis using the recombinant endoinulinase were investigated. IOS were harvested with a high concentration of 365.1 g/L and high yield up to 91.3%. IOS with different degrees of polymerization (DP, mainly DP 3-6) were distributed in the final reaction products.
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Affiliation(s)
| | | | | | | | - Jia Ouyang
- Key Laboratory of Forest Genetics & Biotechnology of the Ministry of Education , Nanjing, People's Republic of China
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Srivastava A, Mishra S, Chand S. Synthesis of galacto-oligosaccharides from lactose using immobilized cells of Kluyveromyces marxianus NCIM 3551. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2015.11.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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21
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Acceptor specificity of amylomaltase from Corynebacterium glutamicum and transglucosylation reaction to synthesize palatinose glucosides. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.07.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Srivastava A, Mishra S, Chand S. Transgalactosylation of lactose for synthesis of galacto-oligosaccharides using Kluyveromyces marxianus NCIM 3551. N Biotechnol 2015; 32:412-8. [DOI: 10.1016/j.nbt.2015.04.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2014] [Revised: 02/18/2015] [Accepted: 04/30/2015] [Indexed: 01/13/2023]
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