1
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The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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2
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Leite AK, Santos BN, Fonteles TV, Rodrigues S. Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101080] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Wangpaiboon K, Sitthiyotha T, Chunsrivirot S, Charoenwongpaiboon T, Pichyangkura R. Unravelling Regioselectivity of Leuconostoc citreum ABK-1 Alternansucrase by Acceptor Site Engineering. Int J Mol Sci 2021; 22:3229. [PMID: 33810084 PMCID: PMC8005217 DOI: 10.3390/ijms22063229] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 01/24/2023] Open
Abstract
Alternansucrase (ALT, EC 2.4.1.140) is a glucansucrase that can generate α-(1,3/1,6)-linked glucan from sucrose. Previously, the crystal structure of the first alternansucrase from Leuconostoc citreum NRRL B-1355 was successfully elucidated; it showed that alternansucrase might have two acceptor subsites (W675 and W543) responsible for the formation of alternating linked glucan. This work aimed to investigate the primary acceptor subsite (W675) by saturated mutagenesis using Leuconostoc citreum ABK-1 alternansucrase (LcALT). The substitution of other residues led to loss of overall activity, and formation of an alternan polymer with a nanoglucan was maintained when W675 was replaced with other aromatic residues. Conversely, substitution by nonaromatic residues led to the synthesis of oligosaccharides. Mutations at W675 could potentially cause LcALT to lose control of the acceptor molecule binding via maltose-acceptor reaction-as demonstrated by results from molecular dynamics simulations of the W675A variant. The formation of α-(1,2), α-(1,3), α-(1,4), and α-(1,6) linkages were detected from products of the W675A mutant. In contrast, the wild-type enzyme strictly synthesized α-(1,6) linkage on the maltose acceptor. This study examined the importance of W675 for transglycosylation, processivity, and regioselectivity of glucansucrases. Engineering glucansucrase active sites is one of the essential approaches to green tools for carbohydrate modification.
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Affiliation(s)
- Karan Wangpaiboon
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (K.W.); (S.C.)
| | - Thassanai Sitthiyotha
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok 10330, Thailand;
| | - Surasak Chunsrivirot
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (K.W.); (S.C.)
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok 10330, Thailand;
| | | | - Rath Pichyangkura
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (K.W.); (S.C.)
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Schmid J, Wefers D, Vogel RF, Jakob F. Analysis of Structural and Functional Differences of Glucans Produced by the Natively Released Dextransucrase of Liquorilactobacillus hordei TMW 1.1822. Appl Biochem Biotechnol 2021; 193:96-110. [PMID: 32820351 PMCID: PMC7790797 DOI: 10.1007/s12010-020-03407-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 08/12/2020] [Indexed: 11/26/2022]
Abstract
The properties of the glucopolymer dextran are versatile and linked to its molecular size, structure, branching, and secondary structure. However, suited strategies to control and exploit the variable structures of dextrans are scarce. The aim of this study was to delineate structural and functional differences of dextrans, which were produced in buffers at different conditions using the native dextransucrase released by Liquorilactobacillus (L.) hordei TMW 1.1822. Rheological measurements revealed that dextran produced at pH 4.0 (MW = 1.1 * 108 Da) exhibited the properties of a viscoelastic fluid up to concentrations of 10% (w/v). By contrast, dextran produced at pH 5.5 (MW = 1.86 * 108 Da) was gel-forming already at 7.5% (w/v). As both dextrans exhibited comparable molecular structures, the molecular weight primarily influenced their rheological properties. The addition of maltose to the production assays caused the formation of the trisaccharide panose instead of dextran. Moreover, pre-cultures of L. hordei TMW 1.1822 grown without sucrose were substantial for recovery of higher dextran yields, since the cells stored the constitutively expressed dextransucrase intracellularly, until sucrose became available. These findings can be exploited for the controlled recovery of functionally diverse dextrans and oligosaccharides by the use of one dextransucrase type.
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Affiliation(s)
- Jonas Schmid
- Chair of Technical Microbiology, Technical University of Munich (TUM), Freising, Germany
| | - Daniel Wefers
- Division of Food Chemistry, Institute of Chemistry, Martin-Luther-University Halle-Wittenberg, Halle (Saale), Germany
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Rudi F Vogel
- Chair of Technical Microbiology, Technical University of Munich (TUM), Freising, Germany
| | - Frank Jakob
- Chair of Technical Microbiology, Technical University of Munich (TUM), Freising, Germany.
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5
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Structural Analysis of Gluco-Oligosaccharides Produced by Leuconostoc lactis and Their Prebiotic Effect. Molecules 2019; 24:molecules24213998. [PMID: 31694205 PMCID: PMC6864539 DOI: 10.3390/molecules24213998] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 12/16/2022] Open
Abstract
Leuconostoc lactis CCK940, which exhibits glycosyltransferase activity, produces oligosaccharides using sucrose and maltose as donor and receptor molecules, respectively. The oligosaccharides produced were purified by Bio-gel P2 chromatography and the purified oligosaccharides (CCK-oligosaccharides) consisted of only glucose. 1H-NMR analysis revealed that the CCK-oligosaccharides were composed of 77.6% α-1,6 and 22.4% α-1,4 glycosidic linkages, and the molecular weight of the CCK-oligosaccharides was found to be 9.42 × 102 Da. To determine the prebiotic effect of the CCK-oligosaccharides, various carbon sources were added in modified media. Growth of six probiotic strains, Lactobacillus casei, L. pentosus, L. plantarum, Weissella cibaria, Bifidobacterim animalis, and Saccharomyces cerevisiae, was better when the CCK-oligosaccharides were used as the sole carbon source compared to fructo-oligosaccharides, which are widely used as prebiotics. These results showed that the CCK-oligosaccharides produced from Leu. lactis CCK940 could serve as good candidates for novel prebiotics.
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Rolim PM, Hu Y, Gänzle MG. Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria. Food Res Int 2018; 124:86-92. [PMID: 31466654 DOI: 10.1016/j.foodres.2018.08.089] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2018] [Revised: 08/21/2018] [Accepted: 08/27/2018] [Indexed: 12/20/2022]
Abstract
This study aimed at producing isomaltooligosaccharides in juice blends using orange juice and malt extract and assessing their acceptability. Different blend formulations were prepared and fermented, varying the concentration of orange juice, sucrose and malt extract. Dextransucrase from Weissella cibaria 10 M was used to enzymatically synthesize α(1-6) linked glucan-oligosaccharides by transglycosylation reactions, with maltose as acceptor carbohydrate and sucrose as donor. The optimal yield of oligosaccharides was after 24 h, producing 19.4 g/L of oligosaccharides (degree of polymerization 3) from 36 g/L maltose and 19 g/L sucrose. All the blend proved to be good alternatives for synthesizing isomalto-oligosaccharides with different degrees of polymerization. Sensory analysis showed good average acceptability compared to natural orange juice, achieving scores of around 6 on a 9-point hedonic scale. In a comprehensive analysis, juice blends containing orange juice and malt extract with Weissella cibaria to produce oligosaccharides exhibited good sensory indicators as an innovative prebiotic beverage. A prebiotic oligosaccharide beverage can be produced by enzymatic synthesis of oligosaccharides with different degrees of polymerization.
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Affiliation(s)
- Priscilla Moura Rolim
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada.
| | - Ying Hu
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada
| | - Michael G Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada
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Hu Y, Winter V, Chen XY, Gänzle MG. Effect of acceptor carbohydrates on oligosaccharide and polysaccharide synthesis by dextransucrase DsrM from Weissella cibaria. Food Res Int 2017; 99:603-611. [DOI: 10.1016/j.foodres.2017.06.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 06/08/2017] [Accepted: 06/17/2017] [Indexed: 01/10/2023]
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8
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Hydrophobicity of carbohydrates and related hydroxy compounds. Carbohydr Res 2017; 446-447:101-112. [PMID: 28554012 DOI: 10.1016/j.carres.2017.04.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 04/13/2017] [Indexed: 11/21/2022]
Abstract
The hydrophobic interaction of carbohydrates and other hydroxy compounds with a C18-modified silica gel column was measured with pure water as eluent, thereby expanding the range of measurements already published. The interaction is augmented by structure strengthening salts and decreasing temperature. Although the interaction of the solute with the hydrophobic interface is expected to only imperfectly reflect its state in aqueous bulk solution, the retention can be correlated to hydration numbers calculated from molecular mechanics studies given in the literature. No correlation can be established towards published hydration numbers obtained by physical methods (isentropic compressibility, O-17 NMR relaxation, terahertz spectroscopy, and viscosity). The hydrophobicity is discussed with respect to the chemical structure. It increases with the fraction and size of hydrophobic molecular surface regions.
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Shin KS. Isolation and Structural Characterization of an Oligosaccharide Produced by Bacillus subtilis in a Maltose-Containing Medium. Prev Nutr Food Sci 2016; 21:124-31. [PMID: 27390729 PMCID: PMC4935239 DOI: 10.3746/pnf.2016.21.2.124] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Accepted: 05/30/2016] [Indexed: 11/06/2022] Open
Abstract
Among 116 bacterial strains isolated from Korean fermented foods, one strain (SS-76) was selected for producing new oligosaccharides in a basal medium containing maltose as the sole source of carbon. Upon morphological characterization using scanning electron microscopy, the cells of strain SS-76 appeared rod-shaped; subsequent 16S rRNA gene sequence analysis revealed that strain SS-76 was phylogenetically close to Bacillus subtilis. The main oligosaccharide fraction B extracted from the culture supernatant of B. subtilis SS-76 was purified by high performance liquid chromatography. Subsequent structural analysis revealed that this oligosaccharide consisted only of glucose, and methylation analysis indicated similar proportions of glucopyranosides in the 6-linkage, 4-linkage, and non-reducing terminal positions. Matrix-assisted laser-induced/ionization time-of-flight/mass spectrometry and electrospray ionization-based liquid chromatography-mass spectrometry/mass spectrometry analyses suggested that this oligosaccharide consisted of a trisaccharide unit with 1,6- and 1,4-glycosidic linkages. The anomeric signals in the (1)H-nuclear magnetic resonance spectrum corresponded to α-anomeric configurations, and the trisaccharide was finally identified as panose (α-D-glucopyranosyl-1,6-α-D-glucopyranosyl-1,4-D-glucose). These results suggest that B. subtilis SS-76 converts maltose into panose; strain SS-76 may thus find industrial application in the production of panose.
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Affiliation(s)
- Kwang-Soon Shin
- Department of Food Science and Biotechnology, Kyonggi University, Gyeonggi 16227, Korea
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10
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Coelho RMD, Araújo ADA, Fontes CPML, da Silva ARA, da Costa JMC, Rodrigues S. Powder lemon juice containing oligosaccharides obtained by dextransucrase acceptor reaction synthesis and dehydrated in sprouted bed. Journal of Food Science and Technology 2015; 52:5961-7. [PMID: 26345014 DOI: 10.1007/s13197-014-1635-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
Oligosaccharides can be synthesized using the sugars present in the fruit juices through the dextransucrase acceptor reaction. In the present work, the effect of reducing sugar and sucrose concentration on oligosaccharide formation in lemon juice was evaluated through response surface methodology. The oligosaccharide formation in lemon juice was favored at high concentrations of sucrose (75 g/L) and reducing sugar (75 g/L). At this synthesis conditions, an oligosaccharide concentration of 94.81 g/L was obtained with a conversion of 63.21% of the initial sugars into the target product. Oligosaccharides with degree of polymerization up to 11 were obtained. The lemon juice was dehydrated in spouted bed using maltodextrin as drying adjuvant. The powder obtained at 60°C with 20 % maltodextrin presented low moisture (2.24 %), low water activity (Aw = 0.18) and the lowest reconstitution time (~46 s). The results showed that lemon juice is suitable for oligosaccharides enzyme synthesis and can be dehydrated in spouted bed.
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Affiliation(s)
- Raquel Macedo Dantas Coelho
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Centro de Ciências Agrárias, Campus do Pici, Bloco 851, CEP: 60021970 Fortaleza Ceara, Brazil
| | - Antônia Daiana Andrade Araújo
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Centro de Ciências Agrárias, Campus do Pici, Bloco 851, CEP: 60021970 Fortaleza Ceara, Brazil
| | - Cláudia Patrícia Mourão Lima Fontes
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Centro de Ciências Agrárias, Campus do Pici, Bloco 851, CEP: 60021970 Fortaleza Ceara, Brazil
| | - Ana Raquel Araujo da Silva
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Centro de Ciências Agrárias, Campus do Pici, Bloco 851, CEP: 60021970 Fortaleza Ceara, Brazil
| | - José Maria Correia da Costa
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Centro de Ciências Agrárias, Campus do Pici, Bloco 851, CEP: 60021970 Fortaleza Ceara, Brazil
| | - Sueli Rodrigues
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Centro de Ciências Agrárias, Campus do Pici, Bloco 851, CEP: 60021970 Fortaleza Ceara, Brazil
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11
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Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1836-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Araújo ADA, Coelho RM, Fontes CPM, Silva ARA, da Costa JMC, Rodrigues S. Production and spouted bed drying of acerola juice containing oligosaccharides. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Barea-Alvarez M, Benito MT, Olano A, Jimeno ML, Moreno FJ. Synthesis and characterization of isomaltulose-derived oligosaccharides produced by transglucosylation reaction of Leuconostoc mesenteroides dextransucrase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9137-9144. [PMID: 25175804 DOI: 10.1021/jf5033735] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This paper reports the efficient enzymatic synthesis of a homologous series of isomaltulose-derived oligosaccharides with degrees of polymerization ranging from 3 to 9 through the transglucosylation reaction using a dextransucrase from Leuconostoc mesenteroides B-512F. The total oligosaccharide yield obtained under optimal conditions was 41-42% (in weight with respect to the initial amount of isomaltulose) after 24-48 h of reaction. Nuclear magnetic resonance (NMR) structural characterization indicated that dextransucrase specifically transferred glucose moieties of sucrose to the C-6 of the nonreducing glucose residue of isomaltulose. Likewise, monitoring the progression of the content of each individual oligosaccharide indicated that oligosaccharide acceptor products of low molecular weight acted in turn as acceptors for further transglucosylation to yield oligosaccharides of a higher degree of polymerization. The produced isomaltulose-derived oligosaccharides can be considered as isomalto-oligosaccharides (IMOs) because they are linked by only α-(1→6) bonds. In addition, having isomaltulose as the core structure, these IMO-like structures could possess appealing bioactive properties that could find potential applications as functional food ingredients.
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Affiliation(s)
- Montserrat Barea-Alvarez
- Departamento Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC) , c/Nicolás Cabrera 9, 28049 Madrid, Spain
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Seibel J, Jördening HJ, Buchholz K. Extending synthetic routes for oligosaccharides by enzyme, substrate and reaction engineering. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2014; 120:163-93. [PMID: 20182930 DOI: 10.1007/10_2009_54] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
The integration of all relevant tools for bioreaction engineering has been a recent challenge. This approach should notably favor the production of oligo- and polysaccharides, which is highly complex due to the requirements of regio- and stereoselectivity. Oligosaccharides (OS) and polysaccharides (PS) have found many interests in the fields of food, pharmaceuticals, and cosmetics due to different specific properties. Food, sweeteners, and food ingredients represent important sectors where OS are used in major amounts. Increasing attention has been devoted to the sophisticated roles of OS and glycosylated compounds, at cell or membrane surfaces, and their function, e.g., in infection and cancer proliferation. The challenge for synthesis is obvious, and convenient approaches using cheap and readily available substrates and enzymes will be discussed. We report on new routes for the synthesis of oligosaccharides (OS), with emphasis on enzymatic reactions, since they offer unique properties, proceeding highly regio- and stereoselective in water solution, and providing for high yields in general.
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Affiliation(s)
- Jürgen Seibel
- Institute of Organic Chemistry, University of Würzburg, Am Hubland, 97074, Würzburg, Germany,
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15
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Côté GL, Cormier RS, Vermillion KE. Glucansucrase acceptor reactions with d-mannose. Carbohydr Res 2014; 387:1-3. [PMID: 24513699 DOI: 10.1016/j.carres.2014.01.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 01/10/2014] [Accepted: 01/13/2014] [Indexed: 10/25/2022]
Abstract
The main acceptor product of glucansucrases with d-mannose has not previously been identified. We used glucansucrases that form water-insoluble α-d-glucans to produce increased yields of acceptor products from d-mannose, and identified the major product as 6-O-α-d-glucopyranosyl-d-mannose. Glucansucrases that synthesize insoluble α-d-glucans produced higher yields of the disaccharide compared to typical dextransucrases.
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Affiliation(s)
- Gregory L Côté
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University St., Peoria, IL 61604, USA.
| | - Ryan S Cormier
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University St., Peoria, IL 61604, USA
| | - Karl E Vermillion
- Crop Bioprotection Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University St., Peoria, IL 61604, USA
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16
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Semyonov D, Ramon O, Shoham Y, Shimoni E. Enzymatically synthesized dextran nanoparticles and their use as carriers for nutraceuticals. Food Funct 2014; 5:2463-74. [DOI: 10.1039/c4fo00103f] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
This study evaluated the use of enzymatically synthesized dextran nanoparticles to entrap a hydrophobic nutraceutical, the isoflavone genistein.
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Affiliation(s)
- David Semyonov
- Faculty of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | - Ory Ramon
- Faculty of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | - Yuval Shoham
- Faculty of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | - Eyal Shimoni
- Faculty of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
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17
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Zannini E, Mauch A, Galle S, Gänzle M, Coffey A, Arendt EK, Taylor JP, Waters DM. Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. J Appl Microbiol 2013; 115:1379-87. [PMID: 23957391 DOI: 10.1111/jam.12329] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Revised: 07/03/2013] [Accepted: 08/13/2013] [Indexed: 11/30/2022]
Abstract
AIMS The growing interest of governments and industry in developing healthy and natural alternative foods and beverages that will fulfil the consumer drive towards a healthy lifestyle and clean-label, natural diet has led to an increase in traditional lactic acid bacteria fermentation research. In particular, this research aims to address the organoleptic modulation of beverages using in situ-produced bacterial polysaccharides. METHODS AND RESULTS Weissella cibaria MG1 is capable of producing exopolysaccharides (dextran) and oligosaccharides (glucooligosaccharides) during sucrose-supplemented barley-malt-derived wort fermentation. Up to 36·4 g l(-1) of dextran was produced in an optimized system, which improved the rheological profile of the resulting fermentate. Additionally, small amounts of organic acids were formed, and ethanol remained below 0·5% (v/v), the threshold volume for a potential health claim designation. CONCLUSIONS The results suggest that the cereal fermentate produced by W. cibaria MG1 could be potentially used for the production of a range of novel, nutritious and functional beverages. SIGNIFICANCE AND IMPACT OF THE STUDY Using conventional raw materials and traditional processes, novel LAB-fermented beverages can be produced representing an innovative mechanism towards fulfilling the aim to decrease government and personal costs as well as potentially ameliorating consumer lifestyle regarding dietary-related disease.
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Affiliation(s)
- E Zannini
- Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland; National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
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18
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Rabelo M, Pereira C, Rodrigues S, Rodrigues A, Azevedo D. Chromatographic Separation of Isomaltooligosaccharides on Ion-Exchange Resins: Effect of the Cationic Form. ADSORPT SCI TECHNOL 2012. [DOI: 10.1260/0263-6174.30.8-9.773] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Affiliation(s)
- M.C. Rabelo
- Grupo de Pesquisa em Separações por Adsorção (GPSA), Department of Chemical Engineering, Universidade Federal do Ceará, Campus do Pici, Fortaleza, Brazil
| | - C.S.M. Pereira
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - S. Rodrigues
- Department of Food Engineering, Universidade Federal do Ceará, Campus do Pici, Fortaleza, Brazil
| | - A.E. Rodrigues
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - D.C.S. Azevedo
- Grupo de Pesquisa em Separações por Adsorção (GPSA), Department of Chemical Engineering, Universidade Federal do Ceará, Campus do Pici, Fortaleza, Brazil
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Kothari D, Baruah R, Goyal A. Immobilization of glucansucrase for the production of gluco-oligosaccharides from Leuconostoc mesenteroides. Biotechnol Lett 2012; 34:2101-6. [PMID: 22829286 DOI: 10.1007/s10529-012-1014-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2012] [Accepted: 07/05/2012] [Indexed: 11/26/2022]
Abstract
Glucansucrase from Leuconostoc mesenteroides was immobilized in 1 % (w/v) with sodium alginate to produce oligosaccharides. Glucansucrase gave three activity bands of approx. 240, 178, and 165 kDa after periodic acid-Schiff staining with sucrose. The immobilized enzyme had 40 % activity after ten batch reactions at 30 °C and 75 % activity after a month of storage at 4 °C, which is six times more stable than the free enzyme. Immobilized enzyme was more stable at lower (3.5-4.5) and higher (6.5-7.0) pH ranges and higher temperatures (35-40 °C) compared with the free enzyme. Immobilized and free glucansucrase were employed in the acceptor reaction with maltose and each produced gluco-oligosaccharide ranging from trisaccharides to homologous pentasaccharides.
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Affiliation(s)
- Damini Kothari
- Department of Biotechnology, Indian Institute of Technology Guwahati, Guwahati, Assam, India
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Cashew juice containing prebiotic oligosaccharides. Journal of Food Science and Technology 2012; 51:2078-84. [PMID: 25190866 DOI: 10.1007/s13197-012-0689-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2012] [Accepted: 03/14/2012] [Indexed: 10/28/2022]
Abstract
The enzyme dextransucrase in a medium containing sucrose and an acceptor as substrate synthesizes prebiotics oligosaccharides. The cashew apple juice works as a source of acceptors because it is rich in glucose and fructose (enzyme acceptors). The use of cashew apple juice becomes interesting because it aims at harnessing the peduncle of the cashew that is wasted during the nut processing, which is the product of greater economic expression. The production of dextransucrase enzyme was done by fermentative process by inoculating the bacterium Leuconostoc mesenteroides NRRL B512F into a culture medium containing sucrose as the only carbon source. Thus, the aim of this work was the production of prebiotic oligosaccharides by enzymatic process with addition of the dextransucrase enzyme to the clarified cashew apple juice. Dextran yield was favored by the combination of low concentrations of sucrose and reducing sugars. The formation of oligosaccharides was favored by increasing the concentration of reducing sugars and by the combination of high concentrations of sucrose and reducing sugars, the highest concentration of oligosaccharides obtained was 104.73 g/L and the qualitative analysis showed that at concentrations of 25 g/L and 75 g/L of sucrose and reducing sugar, respectively, it is possible to obtain oligosaccharides of degree of polymerization up to 12. The juice containing prebiotic oligosaccharide is a potential new functional beverage.
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Rabelo MC, Fontes CML, Rodrigues S. Stability Study of Crude Dextransucrase from Leuconostoc citreum NRRL B-742. Indian J Microbiol 2011; 51:164-70. [PMID: 22654159 DOI: 10.1007/s12088-011-0114-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2009] [Accepted: 06/18/2010] [Indexed: 11/28/2022] Open
Abstract
In the present work, the stability of crude dextransucrase from Leuconostoc citreum B-742 was evaluated in synthetic and in cashew apple juice culture broth. Optimum stability conditions for dextransucrase from L. citreum B-742 were different from the reported for its parental industrial strain enzyme (L. mesenteroides B-512F). Crude dextransucrase, from L. citreum B-742, produced using cashew apple juice as substrate, presented higher stability than the crude enzyme produced using synthetic culture medium, showing the same behavior previously reported for dextransucrase from L. mesenteroides B-512F. The crude enzyme presented good stability in cashew apple juice for 48 h at 25°C and pH 6.5.
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Affiliation(s)
- Maria Cristiane Rabelo
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceara, Av. Mister Hull, 2977, Bloco 858 - Campus do Pici, Fortaleza, CE 60356-000 Brazil
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Vergara CMDAC, Honorato TL, Maia GA, Rodrigues S. Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.06.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Erhardt FA, Rosenstock P, Hellmuth H, Jördening HJ. Development of a multiphase reaction system for integrated synthesis of isomaltose with a new glucosyltransferase variant. BIOCATAL BIOTRANSFOR 2009. [DOI: 10.3109/10242420903474866] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Rabelo MC, Fontes CPML, Rodrigues S. Enzyme synthesis of oligosaccharides using cashew apple juice as substrate. BIORESOURCE TECHNOLOGY 2009; 100:5574-5580. [PMID: 19608414 DOI: 10.1016/j.biortech.2009.06.060] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2008] [Revised: 04/03/2009] [Accepted: 06/15/2009] [Indexed: 05/28/2023]
Abstract
The use of agriculture substrates in industrial biotechnological processes has been increasing because of their low cost. In this work, the use of clarified cashew apple juice was investigated as substrate for enzyme synthesis of prebiotic oligosaccharide. The results showed that cashew apple juice is a good source of reducing sugars and can be used as substrate for the production of dextransucrase by Leuconostoc citreum B-742 for the synthesis of oligosaccharides using the crude enzyme. Optimal oligosaccharide yield (approximately 80%) was obtained for sucrose concentrations lower than 60 g/L and reducing sugar concentrations higher than 100 g/L.
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Affiliation(s)
- Maria Cristiane Rabelo
- Departamento de Tecnologia de Alimentos (UFC), Campus do Pici, Bloco 858, Caixa Postal 12168, CEP 60021-970, Fortaleza-CE, Brazil
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Berensmeier S, Jördening HJ, Buchholz K. Isomaltose formation by free and immobilized dextransucrase. BIOCATAL BIOTRANSFOR 2009. [DOI: 10.1080/10242420500491854] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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RABELO M, HONORATO T, GONÇALVES L, PINTO G, RODRIGUES S. OPTIMIZATION OF ENZYMATIC SYNTHESIS OF ISOMALTO-OLIGOSACCHARIDES PRODUCTION. J Food Biochem 2009. [DOI: 10.1111/j.1745-4514.2009.00222.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Fernandes FAN, Rodrigues S. Evaluation of Enzymatic Reactors for Large-Scale Panose Production. Appl Biochem Biotechnol 2007; 142:95-104. [DOI: 10.1007/s12010-007-0046-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/1999] [Revised: 11/30/1999] [Accepted: 11/30/1999] [Indexed: 10/23/2022]
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31
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Chagas CMA, Honorato TL, Pinto GAS, Maia GA, Rodrigues S. Dextransucrase production using cashew apple juice as substrate: effect of phosphate and yeast extract addition. Bioprocess Biosyst Eng 2007; 30:207-15. [PMID: 17323142 DOI: 10.1007/s00449-007-0117-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2007] [Accepted: 01/31/2007] [Indexed: 10/23/2022]
Abstract
Cashew apples are considered agriculture excess in the Brazilian Northeast because cashew trees are cultivated primarily with the aim of cashew nut production. In this work, the use of cashew apple juice as a substrate for Leuconostoc mesenteroides cultivation was investigated. The effect of yeast extract and phosphate addition was evaluated using factorial planning tools. Both phosphate and yeast extract addition were significant factors for biomass growth, but had no significant effect on maximum enzyme activity. The enzyme activities found in cashew apple juice assays were at least 3.5 times higher than the activity found in the synthetic medium. Assays with pH control (pH = 6.5) were also carried out. The pH-controlled fermentation enhanced biomass growth, but decreased the enzyme activity. Crude enzyme free of cells produced using cashew apple juice was stable for 16 h at 30 degrees C at a pH of 5.0.
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Affiliation(s)
- Clarice M A Chagas
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceara, Bloco 858--Campus do Pici, Fortaleza, CE, Brazil
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Ergezinger M, Bohnet M, Berensmeier S, Bucholz K. Integrated Enzymatic Synthesis and Adsorption of Isomaltose in a Multiphase Fluidized Bed Reactor. Eng Life Sci 2006. [DOI: 10.1002/elsc.200620151] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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Rodrigues S, Lona LM, Franco TT. Optimizing panose production by modeling and simulation using factorial design and surface response analysis. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.04.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Rodrigues S, Lona LMF, Franco TT. The effect of maltose on dextran yield and molecular weight distribution. Bioprocess Biosyst Eng 2005; 28:9-14. [PMID: 16163491 DOI: 10.1007/s00449-005-0002-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2004] [Accepted: 04/29/2005] [Indexed: 10/25/2022]
Abstract
Dextran synthesis has been studied since the Second World War, when it was used as blood plasma expander. This polysaccharide composed of glucose units is linked by an alpha-1,6-glucosidic bond. Dextransucrase is a bacterial extra cellular enzyme, which promotes the dextran synthesis from sucrose. When, besides sucrose, another substrate (acceptor) is also present in the reactor, oligosaccharides are produced and part of the glucosyl moieties from glucose is consumed to form these acceptor products, decreasing the dextran yield. Although dextran enzymatic synthesis has been extensively studied, there are few published studies regarding its molecular weight distribution. In this work, the effect of maltose on yield and dextran molecular weight synthesized using dextransucrase from Leuconostoc mesenteroides B512F, was investigated. According to the obtained results, maltose is not able to control and reduce dextran molecular weight distribution and synthesis carried out with or without maltose presented the same molecular weight distribution profile.
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Affiliation(s)
- Sueli Rodrigues
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Caixa Postal 12168, Campus do Pici, Bloco 858, 60021-970, Fortaleza, CE, Brazil.
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Baciu IE, Jördening HJ, Seibel J, Buchholz K. Investigations of the transfructosylation reaction by fructosyltransferase from B. subtilis NCIMB 11871 for the synthesis of the sucrose analogue galactosyl-fructoside. J Biotechnol 2005; 116:347-57. [PMID: 15748761 DOI: 10.1016/j.jbiotec.2004.10.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2004] [Revised: 10/04/2004] [Accepted: 10/14/2004] [Indexed: 10/25/2022]
Abstract
The exo-fructosyltransferase produced from B. subtilis NCIMB 11871 strain transfers the fructose moiety from donor alpha12 linked saccharides such as sucrose, raffinose and stachyose to the acceptor d-galactose, leading to the sucrose analogue, galactosyl-fructoside. Here, we report detailed kinetic studies. The enzyme showed a remarkably high optimal temperature at 50 degrees C and was effectively immobilised on Eupergit C 250 L and Trisopor-Amino. This is also the first report about the equilibrium of the transfructosylation reaction, its activation energy determination, the structure of the product and its preparative scale isolation.
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Affiliation(s)
- I-E Baciu
- Technical Chemistry, Department for Carbohydrate Technology, Technical University Braunschweig, Langer Kamp 5, D-38106 Braunschweig, Germany
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Goulas AK, Fisher DA, Grimble GK, Grandison AS, Rastall RA. Synthesis of isomaltooligosaccharides and oligodextrans by the combined use of dextransucrase and dextranase. Enzyme Microb Technol 2004. [DOI: 10.1016/j.enzmictec.2004.05.008] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Goulas AK, Cooper JM, Grandison AS, Rastall RA. Synthesis of isomaltooligosaccharides and oligodextrans in a recycle membrane bioreactor by the combined use of dextransucrase and dextranase. Biotechnol Bioeng 2004; 88:778-87. [PMID: 15532062 DOI: 10.1002/bit.20257] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
A recycle ultrafiltration membrane reactor was used to develop a continuous synthesis process for the production of isomaltooligosaccharides (IMO) from sucrose, using the enzymes dextransucrase and dextranase. A variety of membranes were tested and the parameters affecting reactor stability, productivity, and product molecular weight distribution were investigated. Enzyme inactivation in the reactor was reduced with the use of a non-ionic surfactant but its use had severe adverse effects on the membrane pore size and porosity. During continuous isomaltooligosaccharide synthesis, dextransucrase inactivation was shown to occur as a result of the dextranase activity and it was dependent mainly on the substrate availability in the reactor and the hydrolytic activity of dextranase. Substrate and dextranase concentrations (50-200 mg/mL(-1) and 10-30 U/mL(-1), respectively) affected permeate fluxes, reactor productivity, and product average molecular weight. The oligodextrans and isomaltooligosaccharides formed had molecular weights lower than in batch synthesis reactions but they largely consisted of oligosaccharides with a degree of polymerization (DP) greater than 5, depending on the synthesis conditions. No significant rejection of the sugars formed was shown by the membranes and permeate flux was dependent on tangential flow velocity.
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Affiliation(s)
- Athanasios K Goulas
- School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, United Kingdom
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Demuth K, Jördening HJ, Buchholz K. Oligosaccharide synthesis by dextransucrase: new unconventional acceptors. Carbohydr Res 2002; 337:1811-20. [PMID: 12431883 DOI: 10.1016/s0008-6215(02)00272-0] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The acceptor reactions of dextransucrase offer the potential for a targeted synthesis of a wide range of di-, tri- and higher oligosaccharides by the transfer of a glucosyl group from sucrose to the acceptor. We here report on results which show that the synthetic potential of this enzyme is not restricted to 'normal' saccharides. Additionally functionalized saccharides, such as alditols, aldosuloses, sugar acids, alkyl saccharides, and glycals, and rather unconventional saccharides, such as fructose dianhydride, may also act as acceptors. Some of these acceptors even turned out to be relatively efficient: alpha-D-glucopyranosyl-(1-->5)-D-arabinonic acid, alpha-D-glucopyranosyl-(1-->4)-D-glucitol, alpha-D-glucopyranosyl-(1-->6)-D-glucitol, alpha-D-glucopyranosyl-(1-->6)-D-mannitol, alpha-D-fructofuranosyl-beta-D-fructofuranosyl-(1,2':2,3')-dianhydride, 1,5-anhydro-2-deoxy-D-arabino-hex-1-enitol ('D-glucal'), and may therefore be of interest for future applications of the dextransucrase acceptor reaction.
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Affiliation(s)
- Kristin Demuth
- Technical University, Langer Kamp 5, D-38106 Braunschweig, Germany
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Oligosaccharide synthesis with dextransucrase Kinetics and reaction engineering. ACTA ACUST UNITED AC 2000. [DOI: 10.1016/s0921-0423(00)80059-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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