1
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Takagi A, Tagami T, Okuyama M. Mutant β-fructofuranosidase synthesizing blastose [β-d-Fruf-(2→6)-d-Glcp]. Enzyme Microb Technol 2024; 180:110500. [PMID: 39186884 DOI: 10.1016/j.enzmictec.2024.110500] [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: 04/25/2024] [Revised: 08/15/2024] [Accepted: 08/18/2024] [Indexed: 08/28/2024]
Abstract
Fructooligosaccharides (FOS) are leading prebiotics that help keep the gut healthy and aid wellness by stimulating the growth and activity of beneficial intestinal bacteria. The best-studied FOS are inulin-type FOS, mainly oligosaccharides with β-Fruf-(2→1)-Fruf linkages, including 1-kestose [β-Fruf-(2→1)-β-Fruf-(2↔1)-α-Glcp] and nystose [β-Fruf-(2→1)-β-Fruf-(2→1)-β-Fruf-(2↔1)-α-Glcp]. However, the properties of other types of FOS-levan-type FOS with β-Fruf-(2→6)-Fruf linkages and neo-type FOS with β-Fruf-(2→6)-Glcp linkages-remain ambiguous because efficient methods have not been established for their synthesis. Here, using site-saturation mutation of residue His79 of β-fructofuranosidase from Zymomonas mobilis NBRC13756, we successfully obtained a mutant β-fructofuranosidase that specifically produces neo-type FOS. The H79G enzyme variant loses the native β-Fruf-(2→1)-Fru-transfer ability (which produces 1-kestose), and instead has β-Fruf-(2→6)-Glc-transfer ability and produces neokestose. Its hydrolytic activity specific to the β-Fruf-(2↔1)-α-Glcp bond of neokestose then yields blastose [β-Fruf-(2→6)-Glcp]. The enzyme produces 0.4 M blastose from 1.0 M sucrose (80 % of the theoretical yield). The production system for blastose established here will contribute to the elucidation of the physiological functions of this disaccharide.
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Affiliation(s)
- Atsuki Takagi
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
| | - Takayoshi Tagami
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
| | - Masayuki Okuyama
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan.
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2
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Wong Min M, Liu L, Karboune S. Investigating the Potential of Phenolic Compounds and Carbohydrates as Acceptor Substrates for Levansucrase-Catalyzed Transfructosylation Reaction. Chembiochem 2024; 25:e202400107. [PMID: 38536122 DOI: 10.1002/cbic.202400107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 03/24/2024] [Indexed: 05/03/2024]
Abstract
This study characterizes the acceptor specificity of levansucrases (LSs) from Gluconobacter oxydans (LS1), Vibrio natriegens (LS2), Novosphingobium aromaticivorans (LS3), and Paraburkholderia graminis (LS4) using sucrose as fructosyl donor and selected phenolic compounds and carbohydrates as acceptors. Overall, V. natriegens LS2 proved to be the best biocatalyst for the transfructosylation of phenolic compounds. More than one fructosyl unit could be attached to fructosylated phenolic compounds. The transfructosylation of epicatechin by P. graminis LS4 resulted in the most diversified products, with up to five fructosyl units transferred. In addition to the LS source, the acceptor specificity of LS towards phenolic compounds and their transfructosylation products were found to greatly depend on their chemical structure: the number of phenolic rings, the reactivity of hydroxyl groups and the presence of aliphatic chains or methoxy groups. Similarly, for carbohydrates, the transfructosylation yield was dependent on both the LS source and the acceptor type. The highest yield of fructosylated-trisaccharides was Erlose from the transfructosylation of maltose catalyzed by LS2, with production reaching 200 g/L. LS2 was more selective towards the transfructosylation of phenolic compounds and carbohydrates, while reactions catalyzed by LS1, LS3 and LS4 also produced fructooligosaccharides. This study shows the high potential for the application of LSs in the glycosylation of phenolic compounds and carbohydrates.
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Affiliation(s)
- Muriel Wong Min
- Department of Food Science & Agricultural Chemistry, McGill University, 21111, Lakeshore, Ste-Anne-de-Bellevue, Quebec, Canada
| | - Lan Liu
- Department of Food Science & Agricultural Chemistry, McGill University, 21111, Lakeshore, Ste-Anne-de-Bellevue, Quebec, Canada
| | - Salwa Karboune
- Department of Food Science & Agricultural Chemistry, McGill University, 21111, Lakeshore, Ste-Anne-de-Bellevue, Quebec, Canada
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3
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Sahyoun AM, Wong Min M, Xu K, George S, Karboune S. Characterization of levans produced by levansucrases from Bacillus amyloliquefaciens and Gluconobacter oxydans: Structural, techno-functional, and anti-inflammatory properties. Carbohydr Polym 2024; 323:121332. [PMID: 37940238 DOI: 10.1016/j.carbpol.2023.121332] [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: 03/27/2023] [Revised: 08/09/2023] [Accepted: 08/23/2023] [Indexed: 11/10/2023]
Abstract
Levans of different structures and molecular weights (MW) can display various techno-functional and health-promoting properties. In the present study, selected levans were produced by the transfructosylation of sucrose catalyzed by levansucrases from Bacillus amyloliquefaciens and Gluconobacter oxydans, and their structural, techno-functional and anti-inflammatory properties were investigated. NMR and methylation/GC analysis confirmed the structure of β-(2, 6) levans. The structural characterization led to the classification of levans as high MW (HMW, ≥100 kDa), low MW (LMW, ≤20 kDa) and mix L/HMW ones. Levan with higher MW had more linear fructosyl units with fewer reducing ends and branching residues. LMW levan showed the highest foaming capacity and stability while HMW levan had the highest emulsion stability. HMW and mix L/HMW levans showed comparable water and oil-holding capacities, which were higher than LMW. HMW and mix L/HMW levans were found to have gelling properties at low concentrations. The rheological behaviour of HMW levan-based gel was a more viscous-like gel, while that of mix L/HMW levan-based one showed more elastic solid like-gel. The temperature also influenced the rheology of levan, showing that the mix L/HMW levan gel network was the most thermal stable as its viscoelasticity remained constant at the highest temperature (75 °C). Studies on the biological activity of levans of HMW and LMW revealed in-vitro anti-inflammatory properties as they significantly reduced the production of LPS-triggered pro-inflammatory cytokines in differentiated Caco-2 cells.
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Affiliation(s)
- Amal M Sahyoun
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Muriel Wong Min
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Ke Xu
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Saji George
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada.
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4
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Bahlawan R, Karboune S, Liu L, Sahyoun AM. Investigation of biocatalytic production of lactosucrose and fructooligosaccharides using levansucrases and dairy by-products as starting materials. Enzyme Microb Technol 2023; 169:110279. [PMID: 37321016 DOI: 10.1016/j.enzmictec.2023.110279] [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: 02/19/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 06/17/2023]
Abstract
Selected levansucrases (LSs) were investigated for their ability to catalyze the transfructosylation of lactose/sucrose into lactosucrose and fructooligosaccharides (FOSs). Additionally, dairy by-products, including whey permeate (WP) and milk permeate (MP), were assessed for their effectiveness as lactose sources. LSs from Gluconobacter oxydans (LS1), Vibrio natriegens (LS2), Novosphingobium aromaticivorans (LS3), and Burkholderia graminis (LS4) were utilized in three transfructosylation reactions that combined sucrose with either lactose, WP, or MP. All LSs demonstrated a higher transfructosylation activity than hydrolytic one, except for V. natriegens LS2 in the presence of sucrose and MP/sucrose. Furthermore, the bioconversion efficiency of lactose/sucrose into lactosucrose and FOSs exhibited varying time courses and end-product profiles. Both the acceptor specificity of LS and the thermodynamic equilibrium of its reaction modulated the end-product profile. V. natriegens LS2 resulted in the highest lactosucrose production of 328 and 251 g/L with lactose/sucrose and WP/sucrose, respectively. Our results revealed the potential of LS-catalyzed transfructosylation for the biocatalytic production of both lactosucrose and FOSs from abundant biomasses.
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Affiliation(s)
- Rami Bahlawan
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Lan Liu
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| | - Amal M Sahyoun
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada
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Chen L, Hill A, Petit JL, Mariage A, de Berardinis V, Karboune S. Discovery and Enzymatic Screening of Genome-Mined Microbial Levanases to Produce Second-Generation β-(2,6)-Fructooligosaccharides: Catalytic Properties. ACS Chem Biol 2023; 18:465-475. [PMID: 36826427 DOI: 10.1021/acschembio.2c00728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Abstract
Evidence suggests that β-(2,6)-levan-type fructooligosaccharides (FOSs) possess higher prebiotic potential and selectivity than their β-(2,1)-inulin-type counterparts. The focus of the present work was to develop an enzymatic approach for the synthesis of levan-type FOSs, employing levanases (EC 3.2.1.65), specifically those performing endo-hydrolysis on levans. To identify new levanases, a selection of candidates was obtained via in silico exploration of the levanase family biodiversity through a sequence-driven approach. A collection of 113 candidates was screened according to their specific activities on low- and high-molecular-weight (MW) levan as well as thermal stability. The most active levanases were able to hydrolyze both types of levan with similar efficiency. This ultimately revealed 10 active, highly evolutionary distant and diverse candidate levanases, which demonstrated preferential hydrolysis of levan over inulin. The end-product profile differed significantly depending on levanase with levanbiose, levantriose, and levantetraose being the major FOSs. Among them, the catalytic properties of 5 selected potential new levanases (LEV9 from Belliella Baltica, LEV36 from Dyadobacter fermentans, LEV37 from Capnocytophaga ochracea, LEV79 from Vibrio natriegens, LEV91 from Paenarthrobacter aurescens) were characterized, especially in terms of pH and temperature profiles, thermal stability, and kinetic parameters. The identification of these novel levanases is expected to contribute to the production of levan-type FOSs with properties surpassing those of commercial preparations.
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Affiliation(s)
- Lily Chen
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21,111 Lakeshore Road Sainte Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Andrea Hill
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21,111 Lakeshore Road Sainte Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Jean-Louis Petit
- Génomique Métabolique, Genoscope, Institut François Jacob, CEA, CNRS, Univ Evry, Univ Paris-Saclay, Evry 91057, France
| | - Aline Mariage
- Génomique Métabolique, Genoscope, Institut François Jacob, CEA, CNRS, Univ Evry, Univ Paris-Saclay, Evry 91057, France
| | - Véronique de Berardinis
- Génomique Métabolique, Genoscope, Institut François Jacob, CEA, CNRS, Univ Evry, Univ Paris-Saclay, Evry 91057, France
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21,111 Lakeshore Road Sainte Anne de Bellevue, Quebec H9X 3V9, Canada
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6
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Co-production of levan with other high-value bioproducts: A review. Int J Biol Macromol 2023; 235:123800. [PMID: 36828085 DOI: 10.1016/j.ijbiomac.2023.123800] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 01/18/2023] [Accepted: 02/18/2023] [Indexed: 02/24/2023]
Abstract
Levan is a homopolysaccharide of fructose that has both scientific and industrial importance, with various applications in health, pharmaceutical, cosmetic and food industries. Despite its broad spectrum of uses, there are only a limited number of commercial levan sources due to the high costs related to its production. To make production economically viable, efforts have been concentrated on the selection of levan-producing microorganisms, the genetic manipulation of new strains, and the use of inexpensive agro-industrial byproducts as substrates. Another efficient strategy involves the concomitant synthesis of other products with high market value and as such, the successful co-production of levan was demonstrated with fructooligosaccharides, ethanol, sorbitol, poly-ε-lysine, poly-γ-glutamic acid and polyhydroxyalkanoates. This paper offers a systematic review of important aspects regarding recent strategies involving the simultaneous synthesis of levan and other bioproducts of aggregate value reported to date and discusses the challenges and opportunities for its large-scale production and applications.
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7
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Cross-linked enzyme aggregates (combi-CLEAs) derived from levansucrase and variant inulosucrase are highly efficient catalysts for the synthesis of levan-type fructooligosaccharides. MOLECULAR CATALYSIS 2023. [DOI: 10.1016/j.mcat.2022.112827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Characterization of levansucrase produced by novel Bacillus siamensis and optimization of culture condition for levan biosynthesis. Heliyon 2022; 8:e12137. [PMID: 36544824 PMCID: PMC9761727 DOI: 10.1016/j.heliyon.2022.e12137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 05/26/2022] [Accepted: 11/28/2022] [Indexed: 12/12/2022] Open
Abstract
Levan has attracted interest due to the potential health benefits associated with its prebiotic, biological, and functional properties. However, the production of levan is expensive due to its high resource requirements. With the growing demand for levan, it is vital to determine suitable cultivation condition for its production and reduce costs accordingly. The present study characterized the enzyme levansucrase produced by a novel strain of Bacillus siamensis and optimized the conditions for the biosynthesis of levansucrase and levan. The crude levansucrase enzyme production by B. siamensis was induced at a specific temperature in a medium containing different concentrations of sucrose, fructose, and glucose to evaluate transfructosylation and hydrolysis activities. Crude levansucrase significantly increased transfructosylation relative to hydrolysis activity at 37 °C in a medium containing 20% (w/v) sucrose. Both transfructosylation and hydrolysis activities were inhibited in glucose and fructose containing medium. Purification and characterization of the levansucrase were performed by precipitating the enzyme with ammonium sulfate solution, purified anion-exchange chromatography, and analyzed by Sodium Dodecyl Sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results showed the molecular weight of the enzyme to be approximately 30 kDa with specific activity at 15.95 U/mg, corresponding to a protein purification efficiency of 11.47 and a yield of 78.75%. The optimal culture condition for the purified-levansucrase activity for levan biosynthesis was obtained at 37 °C after 48 h, at pH 6.0 in 50 mM phosphate buffer and 20% (w/v) sucrose. The study demonstrated the optimized condition for levan biosynthesis utilizing the B. siamensis that can serve as a model for various commercial and industrial applications for efficient levan production.
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Karboune S, Seo S, Li M, Waglay A, Lagacé L. Biotransformation of sucrose rich Maple syrups into fructooligosaccharides, oligolevans and levans using levansucrase biocatalyst: Bioprocess optimization and prebiotic activity assessment. Food Chem 2022; 382:132355. [PMID: 35152014 DOI: 10.1016/j.foodchem.2022.132355] [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: 06/26/2021] [Revised: 01/22/2022] [Accepted: 02/03/2022] [Indexed: 11/17/2022]
Abstract
Maple syrup was investigated as a source to produce FOSs and β-(2-6)-linked-oligolevans/levans. The modulation of this biotransformation was achieved through the control of Maple syrup °Bx and reaction conditions. Reaction time was identified as the most influential factor for the oligolevans/FOSs production in Maple syrup 30°Bx reaction system as well as for the oligolevans/levans synthesis in the 66°Bx one. In the predictive model of oligolevans/levans production in Maple syrup 60°Bx, the interactive effect between levansucrase unit and reaction time was significant (p-value of 0.0008). The optimal conditions for oligolevans/FOSs production (109.20 g/L) in Maple syrup 30°Bx were 3.73 U/mL, pH 6.60 and 23.12 h; while 5 U/mL, pH 6.04 and 29.92 h were identified as the optimal conditions for oligolevans/levans production (147.09 g/L) in Maple syrup 66°Bx. As compared to inulin-type commercial FOSs, the fermentation of oligolevans/FOSs from Maple syrup led to a higher count of Lactobacillus acidophilus and Bifidobacterium lactis and resulted in a higher production of lactic acid. This study lays the foundation for the biotransformation of Maple syrups into functional prebiotic ingredients.
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Affiliation(s)
- S Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
| | - Sooyoun Seo
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Mengxi Li
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Amanda Waglay
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Luc Lagacé
- Centre de recherche, de développement et de transfert technologique acéricole inc, 142 rang Lainesse St-Norbert d'Arthabaska, Québec G0P 1B0, Canada
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Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. Foods 2022; 11:foods11121786. [PMID: 35741984 PMCID: PMC9222578 DOI: 10.3390/foods11121786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/20/2022] [Accepted: 05/25/2022] [Indexed: 02/05/2023] Open
Abstract
Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were explored as sucrose alternatives to produce FOS, via whole-cell fermentation, with an Aspergillus oryzae DIA-MF strain. FOS production process was optimized through a central composite experimental design, with two independent variables: initial sucrose concentration in a medium composed of aguamiel and molasses (AgMe), and inoculum concentration. The optimized process—165 g/L initial sucrose in AgMe (adjusted with concentrated molasses) and 1 × 107 spores/mL inoculum concentration—resulted in an FOS production of 119 ± 12 g/L and a yield of 0.64 ± 0.05 g FOS/g GFi. Among the FOSs produced were kestose, nystose, 1-fructofuranosyl-nystose, and potentially a novel trisaccharide produced by this strain. To reduce the content of mono- and disaccharides in the mixture, run a successive fermentation was run with two Saccharomyces cerevisiae strains. Fermentations run with S. cerevisiae S227 improved FOS purity in the mixture from 39 ± 3% to 61.0 ± 0.6% (w/w) after 16 h of fermentation. This study showed that agro-industrial wastes such as molasses with aguamiel are excellent alternatives as substrate sources for the production of prebiotic FOS, resulting in a lower-cost process.
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11
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Ni D, Chen Z, Tian Y, Xu W, Zhang W, Kim BG, Mu W. Comprehensive utilization of sucrose resources via chemical and biotechnological processes: A review. Biotechnol Adv 2022; 60:107990. [PMID: 35640819 DOI: 10.1016/j.biotechadv.2022.107990] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 11/30/2022]
Abstract
Sucrose, one of the most widespread disaccharides in nature, has been available in daily human life for many centuries. As an abundant and cheap sweetener, sucrose plays an essential role in our diet and the food industry. However, it has been determined that many diseases, such as obesity, diabetes, hyperlipidemia, etc., directly relate to the overconsumption of sucrose. It arouses many explorations for the conversion of sucrose to high-value chemicals. Production of valuable substances from sucrose by chemical methods has been studied since a half-century ago. Compared to chemical processes, biotechnological conversion approaches of sucrose are more environmentally friendly. Many enzymes can use sucrose as the substrate to generate functional sugars, especially those from GH68, GH70, GH13, and GH32 families. In this review, enzymatic catalysis and whole-cell fermentation of sucrose for the production of valuable chemicals were reviewed. The multienzyme cascade catalysis and metabolic engineering strategies were addressed.
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Affiliation(s)
- Dawei Ni
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ziwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuqing Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Byung-Gee Kim
- School of Chemical and Biological Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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12
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Investigating the Product Profiles and Structural Relationships of New Levansucrases with Conventional and Non-Conventional Substrates. Int J Mol Sci 2020; 21:ijms21155402. [PMID: 32751348 PMCID: PMC7432509 DOI: 10.3390/ijms21155402] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/18/2020] [Accepted: 07/24/2020] [Indexed: 12/25/2022] Open
Abstract
The synthesis of complex oligosaccharides is desired for their potential as prebiotics, and their role in the pharmaceutical and food industry. Levansucrase (LS, EC 2.4.1.10), a fructosyl-transferase, can catalyze the synthesis of these compounds. LS acquires a fructosyl residue from a donor molecule and performs a non-Lenoir transfer to an acceptor molecule, via β-(2→6)-glycosidic linkages. Genome mining was used to uncover new LS enzymes with increased transfructosylating activity and wider acceptor promiscuity, with an initial screening revealing five LS enzymes. The product profiles and activities of these enzymes were examined after their incubation with sucrose. Alternate acceptor molecules were also incubated with the enzymes to study their consumption. LSs from Gluconobacter oxydans and Novosphingobium aromaticivorans synthesized fructooligosaccharides (FOSs) with up to 13 units in length. Alignment of their amino acid sequences and substrate docking with homology models identified structural elements causing differences in their product spectra. Raffinose, over sucrose, was the preferred donor molecule for the LS from Vibrio natriegens, N. aromaticivorans, and Paraburkolderia graminis. The LSs examined were found to have wide acceptor promiscuity, utilizing monosaccharides, disaccharides, and two alcohols to a high degree.
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Phengnoi P, Charoenwongpaiboon T, Wangpaiboon K, Klaewkla M, Nakapong S, Visessanguan W, Ito K, Pichyangkura R, Kuttiyawong K. Levansucrase from Bacillus amyloliquefaciens KK9 and Its Y237S Variant Producing the High Bioactive Levan-Type Fructooligosaccharides. Biomolecules 2020; 10:E692. [PMID: 32365662 PMCID: PMC7277640 DOI: 10.3390/biom10050692] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 04/25/2020] [Accepted: 04/27/2020] [Indexed: 12/29/2022] Open
Abstract
Levan-typed fructooligosaccharide (LFOS), a β-2,6 linked oligofructose, displays the potential application as a prebiotic and therapeutic dietary supplement. In the present study, LFOS was synthesized using levansucrase from Bacillus amyloliquefaciens KK9 (LsKK9). The wild-type LsKK9 was cloned and expressed in E. coli, and purified by cation exchanger chromatography. Additionally, Y237S variant of LsKK9 was constructed based on sequence alignment and structural analysis to enhance the LFOS production. High-performance anion-exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD) analysis indicated that Y237S variant efficiently produced a higher amount of short-chain LFOS than wild type. Also, the concentration of enzyme and sucrose in the reactions was optimized. Finally, prebiotic activity assay demonstrated that LFOS produced by Y237S variant had higher prebiotic activity than that of the wild-type enzyme, making the variant enzyme attractive for food biotechnology.
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Affiliation(s)
- Pongsakorn Phengnoi
- Department of Chemistry, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand;
| | | | - Karan Wangpaiboon
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (K.W.); (M.K.); (R.P.)
| | - Methus Klaewkla
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (K.W.); (M.K.); (R.P.)
| | - Santhana Nakapong
- Department of Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok 10240, Thailand;
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand;
| | - Kazuo Ito
- Graduate School of Science, Osaka City University, Osaka 558-8585, Japan;
| | - Rath Pichyangkura
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (K.W.); (M.K.); (R.P.)
| | - Kamontip Kuttiyawong
- Department of Chemistry, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand;
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14
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Ni D, Xu W, Zhu Y, Zhang W, Zhang T, Guang C, Mu W. Inulin and its enzymatic production by inulosucrase: Characteristics, structural features, molecular modifications and applications. Biotechnol Adv 2019; 37:306-318. [DOI: 10.1016/j.biotechadv.2019.01.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 01/04/2019] [Accepted: 01/04/2019] [Indexed: 12/18/2022]
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15
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Hill A, Chen L, Mariage A, Petit JL, de Berardinis V, Karboune S. Discovery of new levansucrase enzymes with interesting properties and improved catalytic activity to produce levan and fructooligosaccharides. Catal Sci Technol 2019. [DOI: 10.1039/c9cy00135b] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Mining for new levansucrase enzymes with high levan production, transfructosylating activity, and thermal stability and studying their kinetics and acceptor specificity.
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Affiliation(s)
- Andrea Hill
- Department of Food Science
- McGill University
- Quebec
- H9X 3V9 Canada
| | - Lily Chen
- Department of Food Science
- McGill University
- Quebec
- H9X 3V9 Canada
| | - Aline Mariage
- Génomique Métabolique, Genoscope
- Institut François Jacob
- CEA
- CNRS
- Univ Evry
| | - Jean-Louis Petit
- Génomique Métabolique, Genoscope
- Institut François Jacob
- CEA
- CNRS
- Univ Evry
| | | | - Salwa Karboune
- Department of Food Science
- McGill University
- Quebec
- H9X 3V9 Canada
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16
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Understanding the transfer reaction network behind the non-processive synthesis of low molecular weight levan catalyzed by Bacillus subtilis levansucrase. Sci Rep 2018; 8:15035. [PMID: 30301900 PMCID: PMC6177408 DOI: 10.1038/s41598-018-32872-7] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Accepted: 09/13/2018] [Indexed: 11/18/2022] Open
Abstract
Under specific reaction conditions, levansucrase from Bacillus subtilis (SacB) catalyzes the synthesis of a low molecular weight levan through the non-processive elongation of a great number of intermediates. To deepen understanding of the polymer elongation mechanism, we conducted a meticulous examination of the fructooligosaccharide profile evolution during the levan synthesis. As a result, the formation of primary and secondary intermediates series in different reaction stages was observed. The origin of the series was identified through comparison with product profiles obtained in acceptor reactions employing levanbiose, blastose, 1-kestose, 6-kestose, and neo-kestose, and supported with the isolation and NMR analyses of some relevant products, demonstrating that all of them are inherent products during levan formation from sucrose. These results allowed to establish the network of fructosyl transfer reactions involved in the non-processive levan synthesis. Overall, our results reveal how the relaxed acceptor specificity of SacB during the initial steps of the synthesis is responsible for the formation of several levan series, which constitute the final low molecular weight levan distribution.
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17
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Enzymatic synthesis of fructooligosaccharides from sucrose by endo-inulinase-catalyzed transfructosylation reaction in biphasic systems. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.03.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Investigating and optimizing the immobilization of levansucrase for increased transfructosylation activity and thermal stability. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.06.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Abdul Manas NH, Md Illias R, Mahadi NM. Strategy in manipulating transglycosylation activity of glycosyl hydrolase for oligosaccharide production. Crit Rev Biotechnol 2017; 38:272-293. [PMID: 28683572 DOI: 10.1080/07388551.2017.1339664] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
BACKGROUND The increasing market demand for oligosaccharides has intensified the need for efficient biocatalysts. Glycosyl hydrolases (GHs) are still gaining popularity as biocatalyst for oligosaccharides synthesis owing to its simple reaction and high selectivity. PURPOSE Over the years, research has advanced mainly directing to one goal; to reduce hydrolysis activity of GHs for increased transglycosylation activity in achieving high production of oligosaccharides. DESIGN AND METHODS This review concisely presents the strategies to increase transglycosylation activity of GHs for oligosaccharides synthesis, focusing on controlling the reaction equilibrium, and protein engineering. Various modifications of the subsites of GHs have been demonstrated to significantly modulate the hydrolysis and transglycosylation activity of the enzymes. The clear insight of the roles of each amino acid in these sites provides a platform for designing an enzyme that could synthesize a specific oligosaccharide product. CONCLUSIONS The key strategies presented here are important for future improvement of GHs as a biocatalyst for oligosaccharide synthesis.
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Affiliation(s)
- Nor Hasmaliana Abdul Manas
- a Department of Chemical Engineering and Energy Sustainability, Faculty of Engineering , Universiti Malaysia Sarawak , Kota Samarahan , Malaysia.,b BioMolecular and Microbial Process Research Group , Health and Wellness Research Alliance, Universiti Teknologi Malaysia , Johor , Malaysia
| | - Rosli Md Illias
- b BioMolecular and Microbial Process Research Group , Health and Wellness Research Alliance, Universiti Teknologi Malaysia , Johor , Malaysia.,c Department of Bioprocess Engineering, Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia , Skudai , Malaysia
| | - Nor Muhammad Mahadi
- d Comparative Genomics and Genetics Research Centre , Malaysia Genome Institute , Kajang , Malaysia
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20
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Vergès A, Cambon E, Barbe S, Moulis C, Remaud-Siméon M, André I. Novel product specificity toward erlose and panose exhibited by multisite engineered mutants of amylosucrase. Protein Sci 2017; 26:566-577. [PMID: 28019698 DOI: 10.1002/pro.3106] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 12/16/2016] [Accepted: 12/19/2016] [Indexed: 11/07/2022]
Abstract
A computer-aided engineering approach recently enabled to deeply reshape the active site of N. polysaccharea amylosucrase for recognition of non-natural acceptor substrates. Libraries of variants were constructed and screened on sucrose allowing the identification of 17 mutants able to synthesize molecules from sole sucrose, which are not synthesized by the parental wild-type enzyme. Three of the isolated mutants as well as the new products synthesized were characterized in details. Mutants contain between 7 and 11 mutations in the active site and the new molecules were identified as being a sucrose derivative, named erlose (α-d-glucopyranosyl-(1→4)-α-d-glucopyranosyl-(1→2)-β-d-Fructose), and a new malto-oligosaccharide named panose (α-d-glucopyranosyl-(1→6)-α-d-glucopyranosyl-(1→4)-α-d-Glucose). These product specificities were never reported for none of the amylosucrases characterized to date, nor their engineered variants. Optimization of the production of these trisaccharides of potential interest as sweeteners or prebiotic molecules was carried out. Molecular modelling studies were also performed to shed some light on the molecular factors involved in the novel product specificities of these amylosucrase variants.
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Affiliation(s)
- Alizée Vergès
- Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés, Université de Toulouse, CNRS, INRA, INSA, Toulouse, 31400, France
| | - Emmanuelle Cambon
- Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés, Université de Toulouse, CNRS, INRA, INSA, Toulouse, 31400, France
| | - Sophie Barbe
- Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés, Université de Toulouse, CNRS, INRA, INSA, Toulouse, 31400, France
| | - Claire Moulis
- Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés, Université de Toulouse, CNRS, INRA, INSA, Toulouse, 31400, France
| | - Magali Remaud-Siméon
- Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés, Université de Toulouse, CNRS, INRA, INSA, Toulouse, 31400, France
| | - Isabelle André
- Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés, Université de Toulouse, CNRS, INRA, INSA, Toulouse, 31400, France
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21
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Li W, Yu S, Zhang T, Jiang B, Mu W. Synthesis of raffinose by transfructosylation using recombinant levansucrase from Clostridium arbusti SL206. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:43-49. [PMID: 27417332 DOI: 10.1002/jsfa.7903] [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] [Received: 01/14/2016] [Revised: 07/08/2016] [Accepted: 07/11/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Raffinose, a functional trisaccharide of α-d-galactopyranosyl-(1 → 6)-α-d-glucopyranosyl-(1 → 2)-β-d-fructofuranoside, is a prebiotic that shows promise for use as a food ingredient. RESULTS In this study, the production of raffinose from melibiose and sucrose was studied using whole recombinant Escherichia coli cells harboring the levansucrase from Clostridium arbusti SL206. The reaction conditions were optimized for raffinose synthesis. The optimal pH, temperature and washed cell concentration were pH 6.5 (sodium phosphate buffer, 50 mmol L-1 ), 55 °C and 3% (w/v), respectively. High substrate concentrations, which led to low water activity and thus reduced levansucrase hydrolysis activity, strongly favored the production of raffinose through the fructosyl transfer reaction. Additionally, high concentrations of excess acceptor and donor glycosides favored raffinose production. When 30% (w/v) sucrose and 30% (w/v) melibiose were catalyzed using 3% (w/v) whole cells at pH 6.5 (sodium phosphate buffer, 50 mmol L-1 ) and 55 °C, the highest raffinose yield was 222 g L-1 after a 6 h reaction. The conversion ratio from each substrate to raffinose was 50%. CONCLUSION Raffinose could be effectively produced with melibiose as an acceptor and with sucrose as a fructosyl donor by whole recombinant E. coli cells harboring C. arbusti levansucrase. The yield from E. coli was significantly higher than those of the previously reported Bacillus subtilis levansucrase and fungal α-galactosidases. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Wenjing Li
- State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Shuhuai Yu
- State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China
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22
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Synthesis and structural characterization of raffinosyl-oligofructosides upon transfructosylation by Lactobacillus gasseri DSM 20604 inulosucrase. Appl Microbiol Biotechnol 2016; 100:6251-6263. [DOI: 10.1007/s00253-016-7405-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Revised: 02/02/2016] [Accepted: 02/18/2016] [Indexed: 01/01/2023]
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23
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Ramírez-Escudero M, Gimeno-Pérez M, González B, Linde D, Merdzo Z, Fernández-Lobato M, Sanz-Aparicio J. Structural Analysis of β-Fructofuranosidase from Xanthophyllomyces dendrorhous Reveals Unique Features and the Crucial Role of N-Glycosylation in Oligomerization and Activity. J Biol Chem 2016; 291:6843-57. [PMID: 26823463 DOI: 10.1074/jbc.m115.708495] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Indexed: 11/06/2022] Open
Abstract
Xanthophyllomyces dendrorhousβ-fructofuranosidase (XdINV)is a highly glycosylated dimeric enzyme that hydrolyzes sucrose and releases fructose from various fructooligosaccharides (FOS) and fructans. It also catalyzes the synthesis of FOS, prebiotics that stimulate the growth of beneficial bacteria in human gut. In contrast to most fructosylating enzymes, XdINV produces neo-FOS, which makes it an interesting biotechnology target. We present here its three-dimensional structure, which shows the expected bimodular arrangement and also a long extension of its C terminus that together with anN-linked glycan mediate the formation of an unusual dimer. The two active sites of the dimer are connected by a long crevice, which might indicate its potential ability to accommodate branched fructans. This arrangement could be representative of a group of GH32 yeast enzymes having the traits observed in XdINV. The inactive D80A mutant was used to obtain complexes with relevant substrates and products, with their crystals structures showing at least four binding subsites at each active site. Moreover, two different positions are observed from subsite +2 depending on the substrate, and thus, a flexible loop (Glu-334-His-343) is essential in binding sucrose and β(2-1)-linked oligosaccharides. Conversely, β(2-6) and neo-type substrates are accommodated mainly by stacking to Trp-105, explaining the production of neokestose and the efficient fructosylating activity of XdINV on α-glucosides. The role of relevant residues has been investigated by mutagenesis and kinetics measurements, and a model for the transfructosylating reaction has been proposed. The plasticity of its active site makes XdINV a valuable and flexible biocatalyst to produce novel bioconjugates.
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Affiliation(s)
- Mercedes Ramírez-Escudero
- From the Department of Crystallography and Structural Biology, Institute of Physical-Chemistry "Rocasolano," Consejo Superior de Investigaciones Científicas, Serrano 119, 28006 Madrid and
| | - María Gimeno-Pérez
- the Center of Molecular Biology "Severo Ochoa," Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, Spain
| | - Beatriz González
- From the Department of Crystallography and Structural Biology, Institute of Physical-Chemistry "Rocasolano," Consejo Superior de Investigaciones Científicas, Serrano 119, 28006 Madrid and
| | - Dolores Linde
- the Center of Molecular Biology "Severo Ochoa," Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, Spain
| | - Zoran Merdzo
- the Center of Molecular Biology "Severo Ochoa," Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, Spain
| | - María Fernández-Lobato
- the Center of Molecular Biology "Severo Ochoa," Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, Spain
| | - Julia Sanz-Aparicio
- From the Department of Crystallography and Structural Biology, Institute of Physical-Chemistry "Rocasolano," Consejo Superior de Investigaciones Científicas, Serrano 119, 28006 Madrid and
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24
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Li M, Seo S, Karboune S. Bacillus amyloliquefaciens levansucrase-catalyzed the synthesis of fructooligosaccharides, oligolevan and levan in maple syrup-based reaction systems. Carbohydr Polym 2015; 133:203-12. [DOI: 10.1016/j.carbpol.2015.07.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2015] [Revised: 07/05/2015] [Accepted: 07/07/2015] [Indexed: 11/24/2022]
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25
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Levan versus fructooligosaccharide synthesis using the levansucrase from Zymomonas mobilis: Effect of reaction conditions. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.05.011] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Recent novel applications of levansucrases. Appl Microbiol Biotechnol 2015; 99:6959-69. [DOI: 10.1007/s00253-015-6797-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2015] [Revised: 06/22/2015] [Accepted: 06/24/2015] [Indexed: 01/12/2023]
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27
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Nasir DQ, Wahyuningrum D, Hertadi R. Screening and Characterization of Levan Secreted by Halophilic Bacterium of Halomonas and Chromohalobacter Genuses Originated from Bledug Kuwu Mud Crater. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.proche.2015.12.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Optimization of levansucrase/endo-inulinase bi-enzymatic system for the production of fructooligosaccharides and oligolevans from sucrose. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.molcatb.2014.08.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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Lu L, Fu F, Zhao R, Jin L, He C, Xu L, Xiao M. A recombinant levansucrase from Bacillus licheniformis 8-37-0-1 catalyzes versatile transfructosylation reactions. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.05.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Synthesis of fructooligosaccharides and oligolevans by the combined use of levansucrase and endo-inulinase in one-step bi-enzymatic system. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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31
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Gimeno-Perez M, Santos-Moriano P, Fernandez-Arrojo L, Poveda A, Jimenez-Barbero J, Ballesteros A, Fernandez-Lobato M, Plou F. Regioselective synthesis of neo-erlose by the β-fructofuranosidase from Xanthophyllomyces dendrorhous. Process Biochem 2014. [DOI: 10.1016/j.procbio.2013.12.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Mardo K, Visnapuu T, Vija H, Elmi T, Alamäe T. Mutational analysis of conserved regions harboring catalytic triad residues of the levansucrase protein encoded by the
lsc‐3
gene (
lsc3
) of
Pseudomonas syringae
pv. tomato
DC
3000. Biotechnol Appl Biochem 2013; 61:11-22. [DOI: 10.1002/bab.1129] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2013] [Accepted: 05/22/2013] [Indexed: 11/08/2022]
Affiliation(s)
- Karin Mardo
- Institute of Molecular and Cell Biology University of Tartu Tartu Estonia
| | - Triinu Visnapuu
- Institute of Molecular and Cell Biology University of Tartu Tartu Estonia
| | - Heiki Vija
- National Institute of Chemical Physics and Biophysics Tallinn Estonia
| | - Triin Elmi
- Institute of Molecular and Cell Biology University of Tartu Tartu Estonia
| | - Tiina Alamäe
- Institute of Molecular and Cell Biology University of Tartu Tartu Estonia
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Inthanavong L, Tian F, Khodadadi M, Karboune S. Properties of Geobacillus stearothermophilus levansucrase as potential biocatalyst for the synthesis of levan and fructooligosaccharides. Biotechnol Prog 2013; 29:1405-15. [PMID: 23926090 DOI: 10.1002/btpr.1788] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 07/10/2013] [Indexed: 11/07/2022]
Abstract
The production of levansucrase (LS) by thermophilic Geobacillus stearothermophilus was investigated. LS production was more effective in the presence of sucrose (1%, w/v) than fructose, glucose, glycerol or raffinose. The results (Top 57°C; stable for 6 h at 47°C) indicate the high stability of the transfructosylation activity of G. stearothermophilus LS as compared with LSs from other microbial sources. Contrary to temperature, the pH had a significant effect on the selectivity of G. stearothermophilus LS-catalyzed reaction, favoring the transfructosylation reaction in the pH range of 6.0-6.5. The kinetic parameter study revealed that the catalytic efficiency of transfructosylation activity was higher as compared with the hydrolytic one. In addition to levan, G. stearothermophilus LS synthesized fructooligosaccharides in the presence of sucrose as the sole substrate. The results also demonstrated the wide acceptor specificity of G. stearothermophilus LS with maltose being the best fructosyl acceptor. This study is the first on the catalytic properties and the acceptor specificity of LS from G. stearothermophilus.
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Affiliation(s)
- Lotthida Inthanavong
- Dept. of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore, Ste-Anne de Bellevue, Quebec H9X 3V9, Canada
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