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Ali MY, Liaqat F, Khazi MI, Sethupathy S, Zhu D. Utilization of glycosyltransferases as a seamless tool for synthesis and modification of the oligosaccharides-A review. Int J Biol Macromol 2023; 249:125916. [PMID: 37527764 DOI: 10.1016/j.ijbiomac.2023.125916] [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: 03/11/2023] [Revised: 07/16/2023] [Accepted: 07/18/2023] [Indexed: 08/03/2023]
Abstract
Glycosyltransferases (GTs) catalyze the transfer of active monosaccharide donors to carbohydrates to create a wide range of oligosaccharide structures. GTs display strong regioselectivity and stereoselectivity in producing glycosidic bonds, making them extremely valuable in the in vitro synthesis of oligosaccharides. The synthesis of oligosaccharides by GTs often gives high yields; however, the enzyme activity may experience product inhibition. Additionally, the higher cost of nucleotide sugars limits the usage of GTs for oligosaccharide synthesis. In this review, we comprehensively discussed the structure and mechanism of GTs based on recent literature and the CAZY website data. To provide innovative ideas for the functional studies of GTs, we summarized several remarkable characteristics of GTs, including folding, substrate specificity, regioselectivity, donor sugar nucleotides, catalytic reversibility, and differences between GTs and GHs. In particular, we highlighted the recent advancements in multi-enzyme cascade reactions and co-immobilization of GTs, focusing on overcoming problems with product inhibition and cost issues. Finally, we presented various types of GT that have been successfully used for oligosaccharide synthesis. We concluded that there is still an opportunity for improvement in enzymatically produced oligosaccharide yield, and future research should focus on improving the yield and reducing the production cost.
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Affiliation(s)
- Mohamad Yassin Ali
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Biochemistry, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Fakhra Liaqat
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mahammed Ilyas Khazi
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Sivasamy Sethupathy
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Daochen Zhu
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China.
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İspirli H, Korkmaz K, Arioglu-Tuncil S, Bozkurt F, Sağdıç O, Tunçil YE, Narbad A, Dertli E. Utilisation of an active branching sucrase from Lactobacillus kunkeei AP-37 to produce techno-functional poly-oligosaccharides. Int J Biol Macromol 2023; 236:123967. [PMID: 36906201 DOI: 10.1016/j.ijbiomac.2023.123967] [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: 01/02/2023] [Revised: 02/28/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
Glucansucrase AP-37 was extracted from the culture supernatant of Lactobacillus kunkeei AP-37 and characteristics of the glucan produced by the active glucansucrase in terms of structural and functional roles were determined in this study. A molecular weight around 300 kDa was observed for glucansucrase AP-37 and its acceptor reactions with maltose, melibiose and mannose were also conducted to unveil the prebiotic potential of the poly-oligosaccharides formed via these reactions. The core structure of glucan AP-37 was determined by 1H and 13C NMR and GC/MS analysis which revealed that glucan AP-37 was a highly branched dextran composing of high levels of (1 → 3)-linked α-d-glucose units with low levels of (1 → 2)-linked α-d-glucose units. The structural features of the glucan formed, demonstrated that glucansucrase AP-37 was an α-(1 → 3) branching sucrase. Dextran AP-37 was further characterised by FTIR analysis and XRD analysis demonstrated its amorphous nature. A fibrous compact morphology was observed for dextran AP-37 with SEM analysis whereas TGA and DSC analysis revealed its high stability as no degradation was observed up to 312 °C. Finally, the prebiotic potential of the dextran AP-37 and the gluco-oligosaccharides produced with the acceptor reaction of α-(1 → 3) branching sucrase AP-37 were determined and promising results were found for the gluco-oligosaccharides to act as prebiotics.
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Affiliation(s)
- Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey
| | - Kader Korkmaz
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Seda Arioglu-Tuncil
- Nutrition and Dietetics Department, Nezahat Keleşoğlu Health Science Faculty, Necmettin Erbakan University, Konya 42090, Turkey
| | - Fatih Bozkurt
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Osman Sağdıç
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Yunus Emre Tunçil
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkey
| | - Arjan Narbad
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Enes Dertli
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey.
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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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İspirli H, Bowman MJ, Skory CD, Dertli E. Synthesis and characterization of cellobiose-derived oligosaccharides with Bifidogenic activity by glucansucrase E81. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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İspirli H, Bowman MJ, Skory CD, Dertli E. Synthesis and characterization of Bifidogenic raffinose-derived oligosaccharides via acceptor reactions of glucansucrase E81. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Kabli M, İspirli H, Balubaid M, Taylan O, Yılmaz MT, Dertli E. Optimization of lactose derivative hetero-oligosaccharides production using whey as the acceptor molecule by an active glucansucrase. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1828372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Mohammad Kabli
- Faculty of Engineering, Department of Industrial Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey
| | - Mohammed Balubaid
- Faculty of Engineering, Department of Industrial Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Osman Taylan
- Faculty of Engineering, Department of Industrial Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mustafa Tahsin Yılmaz
- Faculty of Engineering, Department of Industrial Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Enes Dertli
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yıldız Technical University, İstanbul, Turkey
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Marín-Manzano MDC, Hernandez-Hernandez O, Diez-Municio M, Delgado-Andrade C, Moreno FJ, Clemente A. Prebiotic Properties of Non-Fructosylated α-Galactooligosaccharides from PEA ( Pisum sativum L.) Using Infant Fecal Slurries. Foods 2020; 9:foods9070921. [PMID: 32668744 PMCID: PMC7405007 DOI: 10.3390/foods9070921] [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: 04/26/2020] [Revised: 06/05/2020] [Accepted: 06/08/2020] [Indexed: 12/28/2022] Open
Abstract
The interest for naturally-occurring oligosaccharides from plant origin having prebiotic properties is growing, with special focus being paid to supplemented products for infants. Currently, non-fructosylated α-galactooligosaccharides (α-GOS) from peas have peaked interest as a result of their prebiotic activity in adults and their mitigated side-effects on gas production from colonic bacterial fermentation. In this study, commercially available non-fructosylated α-GOS from peas and β-galactooligosaccharides (β-GOS) derived from lactose were fermented using fecal slurries from children aged 11 to 24 months old during 6 and 24 h. The modulatory effect of both GOS on different bacterial groups and bifidobacteria species was assessed; non-fructosylated α-GOS consumption was monitored throughout the fermentation process and the amounts of lactic acid and short-chain fatty acids (SCFA) generated were analyzed. Non-fructosylated α-GOS, composed mainly of manninotriose and verbascotetraose and small amounts of melibiose, were fully metabolized and presented remarkable bifidogenic activity, similar to that obtained with β-GOS. Furthermore, non-fructosylated α-GOS selectively caused an increase on the population of Bifidobacterium longum subsp. longum and Bifidobacterium catenulatum/pseudo-catenulatum. In conclusion, non-fructosylated α-GOS could be used as potential ingredient in infant formula supplemented with prebiotic oligosaccharides.
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Affiliation(s)
- María del Carmen Marín-Manzano
- Estación Experimental del Zaidín (CSIC), Consejo Superior de Investigaciones Científicas (CSIC), 18008 Granada, Spain; (M.d.C.M.-M.); (C.D.-A.)
| | | | - Marina Diez-Municio
- Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, Spain; (O.H.-H.); (M.D.-M.); (F.J.M.)
| | - Cristina Delgado-Andrade
- Estación Experimental del Zaidín (CSIC), Consejo Superior de Investigaciones Científicas (CSIC), 18008 Granada, Spain; (M.d.C.M.-M.); (C.D.-A.)
| | - Francisco Javier Moreno
- Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, Spain; (O.H.-H.); (M.D.-M.); (F.J.M.)
| | - Alfonso Clemente
- Estación Experimental del Zaidín (CSIC), Consejo Superior de Investigaciones Científicas (CSIC), 18008 Granada, Spain; (M.d.C.M.-M.); (C.D.-A.)
- Correspondence: ; Tel.: +34-9-5857-2757
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Şensoy AT, İspirli H, Dertli E. Determining the optimum model parameters for oligosaccharide production efficiency using response surface integrated particle swarm optimization method: an experimental validation study. Prep Biochem Biotechnol 2020; 50:820-826. [PMID: 32282271 DOI: 10.1080/10826068.2020.1753070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Glucansucrases (GTFs) catalyzes the synthesis of α-glucans from sucrose and oligosaccharides in the presence of an acceptor sugar by transferring glucosyl units to the acceptor molecule with different linkages. The acceptor reactions can be affected by several parameters and this study aimed to determine the optimal reaction parameters for the production of glucansucrase-based oligosaccharides using sucrose and maltose as the donor and acceptor sugars, respectively via a hybrid technique of Response Surface Method (RSM) and Particle Swarm Optimization (PSO). The experimental design was performed using Central Composite Design and the tested parameters were enzyme concentration, acceptor:donor ratio and the reaction period. The optimization studies showed that enzyme concentration was the most effective parameter for the final oligosaccharides yields. The optimal values of the significant parameters determined for enzyme concentration and acceptor:donor ratio were 3.45 U and 0.62, respectively. Even the response surface plots for input parameters verified the PSO results, an experimental validation study was performed for the reverification. The experimental verification results obtained were also consistent with the PSO results. These findings will help our understanding in the role of different parameters for the production of oligosaccharides in the acceptor reactions of GTFs.
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Affiliation(s)
- Abdullah Tahir Şensoy
- Department of Biomedical Engineering, Engineering Faculty, Samsun University, Samsun, Turkey
| | - Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey
| | - Enes Dertli
- Department of Food Engineering İstanbul, Chemical-Metallurgical Engineering Faculty, Yıldız Technical University, Istanbul, Turkey
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