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Canatar M, Tufan HNG, Ünsal SBE, Koc CY, Ozcan A, Kucuk G, Basmak S, Yatmaz E, Germec M, Yavuz I, Turhan I. Inulinase and fructooligosaccharide production from carob using Aspergillus niger A42 (ATCC 204447) under solid-state fermentation conditions. Int J Biol Macromol 2023:125520. [PMID: 37353118 DOI: 10.1016/j.ijbiomac.2023.125520] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 06/06/2023] [Accepted: 06/20/2023] [Indexed: 06/25/2023]
Abstract
This study aimed to the production of inulinase and fructooligosaccharides (FOSs) from carob under the solid-state fermentation (SSF) conditions by using Plackett-Burman Design (PBD). Based on the results the maximum inulinase and specific inulinase activities were 249.98 U/mL and 318.29 U/mg protein, respectively. When the fructooligosaccharide (FOS) results were evaluated, the maximum values of 1,1,1-Kestopentaose, 1,1-Kestotetraose, and 1-Kestose were 182.01, 506.16, 132.16 ppm while the lowest and highest total FOS values were 179.35 and 516.66 ppm, respectively. On the other hand, it was observed that the maximum inulinase activity was found at the center points of the design. Therefore, validation fermentations were carried out at center point conditions. Subsequently, the yielded bulk enzyme extracts were partially purified using Spin-X UF membranes with 10, 30, and 50 kDa cut-off values. After purification, the maximum inulinase activity was 247.30 U/mg using a 50 kDa cut-off value. Followed by this process, the purified enzyme was used to produce FOSs and the results indicated that the maximum total FOS amount was 28,712.70 ppm. Consequently, this study successfully demonstrates that Aspergillus niger A42 inulinase produced from carob under the SSF conditions can be used in FOSs production.
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Affiliation(s)
- Muge Canatar
- Manavgat Vocational School, Akdeniz University, Manavgat, Antalya 07600, Turkey
| | | | | | - Cansu Yılmazer Koc
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ali Ozcan
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Gokce Kucuk
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Selin Basmak
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ercan Yatmaz
- Göynük Culinary Arts Vocational School, Akdeniz University, Kemer, Antalya 07994, Turkey
| | - Mustafa Germec
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ibrahim Yavuz
- Technical Sciences Vocational School, Department Of Plant And Animal Production, Organic Agriculture Pr, Akdeniz University, Antalya 07058, Turkey
| | - Irfan Turhan
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey.
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Astudillo-Melgar F, Hernández-Chávez G, Rodríguez-Alegría ME, Bolívar F, Escalante A. Analysis of the Microbial Diversity and Population Dynamics during the Pulque Fermentation Process. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
Abstract
Pulque is the most-studied traditional Mexican alcoholic beverage prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey) cultivated for pulque production. This beverage has been produced mainly in the Central Mexico Plateau since pre-Columbian times. In this contribution, we report the analysis of the bacterial and fungal diversity through 16S rRNA gene V3–V4 fragment amplicon and ITSR1 sequencing associated with the tissue of the walls (metzal) of the cavity or cajete, where the sap accumulates in producing plants for its daily extraction, in AM, and during four fermentation stages for pulque production. The results led to determining which microorganisms detected in the plant tissue are present in AM and maintained during the fermentation process. The results showed that eight bacterial OTUs (Lactobacillus, Leuconostoc, Weisella, Lactococcus, Acetobacter, Gluconobacter, Zymomonas, and Obesumbacterium) and five fungal OTUs (Kazachstania, Kluyveromyces, Saccharomyces, Hanseniaspora, and the OTU O_Saccharomycetales) were present from metzal to AM and during all the stages of the fermentation analyzed. The detected diversity was considered the microbial core for pulque fermentation, comprising up to ~84% of the total bacterial diversity and up to ~99.6% of the fungal diversity detected in the pulque produced from three plants of A. salmiana from the locality of Huitzilac, Morelos, Mexico. This study provides relevant information on the potential microorganisms responsible for pulque fermentation, demonstrating that the core of microorganisms is preserved throughout the elaboration process and their association with the AM and fermented beverage physiochemical profile.
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Liu M, Yang L, Cai M, Feng C, Zhao Z, Yang D, Ding P. Transcriptome analysis reveals important candidate gene families related to oligosaccharides biosynthesis in Morindaofficinalis. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 167:1061-1071. [PMID: 34601436 DOI: 10.1016/j.plaphy.2021.09.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Accepted: 09/22/2021] [Indexed: 06/13/2023]
Abstract
Morinda officinalis How (MO) is one of the best-known traditional herbs and is widely cultivated in subtropical and tropical areas for many years, especially in southern China. Oligosaccharides are the major constituents in the roots of MO, which is well known for its therapeutic effects with anti-depression, anti-osteoporosis, memory-enhancing, ect. To date, the main gene families that regulate the biosynthetic pathway of MO oligosaccharides metabolism yet have been published. In our study, six cDNA libraries generated from six plants of MO were sequenced utilizing an Illumina HiSeq 4000 platform. Corresponding totals of more than 132.60 million clean reads were obtained from the six libraries and assembled into 25,812 unigenes with an average length of 1288 bp. Moreover, 6036 unigenes were found to be allocated to 26 pathways maps using several public databases, and 2538 differential expression genes (DEGs) were screened. Among them, 25 genes from three families were selected as the mainly candidate genes related to MO oligosaccharides biosynthesis. Then, the expression patterns of six DEGs closely related to MO oligosaccharides biosynthesis were verified by quantitative real-time PCR (qRT-PCR). Besides, the MO was clustered more closely to Coffea arabica of Rubiaceae. In summary, the transcriptomic analysis was used to investigate the differences in expression genes of oligosaccharides biosynthesis, with the notable outcome that several key gene families were closely linked to oligosaccharides biosynthesis.
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Affiliation(s)
- Mengyun Liu
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, 510006, China
| | - Li Yang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, 510006, China
| | - Miaomiao Cai
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, 510006, China
| | - Chong Feng
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, 510006, China
| | - Zhimin Zhao
- School of Pharmacy, Sun Yat-sen University, Guangzhou, 510006, China
| | - Depo Yang
- School of Pharmacy, Sun Yat-sen University, Guangzhou, 510006, China
| | - Ping Ding
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, 510006, China.
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Zeng W, Wang J, Shan X, Yu S, Zhou J. Efficient Production of Scleroglucan by Sclerotium rolfsii and Insights Into Molecular Weight Modification by High-Pressure Homogenization. Front Bioeng Biotechnol 2021; 9:748213. [PMID: 34540818 PMCID: PMC8448344 DOI: 10.3389/fbioe.2021.748213] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 08/23/2021] [Indexed: 11/13/2022] Open
Abstract
Scleroglucan is a non-ionic water-soluble polysaccharide, and has been widely used in the petroleum, food, medicine and cosmetics industries. Currently, scleroglucan is mainly produced by Sclerotium rolfsii. A higher level of scleroglucan (42.0 g/L) was previously obtained with S. rolfsii WSH-G01. However, the production of scleroglucan was reduced despite a higher glucose concentration remaining. Additionally, the molecular weight of scleroglucan was large, thus restricted its application. In this study, by adjusting the state of seeds inoculated, the degradation issue of scleroglucan during the fermentation process was solved. By comparing different fed-batch strategies, 66.6 g/L of scleroglucan was harvested by a two-dose fed-batch mode, with 53.3% glucose conversion ratio. To modify the molecular weight of scleroglucan, a combination method with HCl and high-pressure homogenization treatment was established. Finally, scleroglucan with molecular weight of 4.61 × 105 Da was obtained. The developed approaches provide references for the biosynthesis and molecular weight modification of polysaccharides.
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Affiliation(s)
- Weizhu Zeng
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Junyi Wang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
| | - Xiaoyu Shan
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
| | - Shiqin Yu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
| | - Jingwen Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
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Choukade R, Kango N. Production, properties, and applications of fructosyltransferase: a current appraisal. Crit Rev Biotechnol 2021; 41:1178-1193. [PMID: 34015988 DOI: 10.1080/07388551.2021.1922352] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
BACKGROUND Fructosyltransferases (FTases) are drawing increasing attention due to their application in prebiotic fructooligosaccharide (FOS) generation. FTases have been reported to occur in a variety of microorganisms but are predominantly found in filamentous fungi. These are employed at the industrial scale for generating FOS which make the key ingredient in functional food supplements and nutraceuticals due to their bifidogenic and various other health-promoting properties. SCOPE AND APPROACH This review is aimed to discuss recent developments made in the area of FTase production, characterization, and application in order to present a comprehensive account of their present status to the reader. Structural features, catalytic mechanisms, and FTase improvement strategies have also been discussed in order to provide insight into these aspects. KEY FINDINGS AND CONCLUSIONS Although FTases occur in several plants and microorganisms, fungal FTases are being exploited commercially for industrial-scale FOS generation. Several fungal FTases have been characterized and heterologously expressed. However, considerable scope exists for improved production and application of FTases for cost-effective production of prebiotic FOS.HIGHLIGHTSFructosyltrasferase (FTase) is a key enzyme in fructo-oligosaccharide (FOS) generationDevelopments in the production, properties, and functional aspects of FTasesMolecular modification and immobilization strategies for improved FOS generationFructosyltransferases are innovation hotspots in the food and nutraceutical industries.
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Affiliation(s)
- Ritumbhara Choukade
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, India
| | - Naveen Kango
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, India
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Kaur AP, Bhardwaj S, Dhanjal DS, Nepovimova E, Cruz-Martins N, Kuča K, Chopra C, Singh R, Kumar H, Șen F, Kumar V, Verma R, Kumar D. Plant Prebiotics and Their Role in the Amelioration of Diseases. Biomolecules 2021; 11:440. [PMID: 33809763 PMCID: PMC8002343 DOI: 10.3390/biom11030440] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Prebiotics are either natural or synthetic non-digestible (non-)carbohydrate substances that boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large intestine are utilised by the beneficial microorganisms for the synthesis of short-chain fatty acids for their own growth. Although various food products are now recognized as having prebiotic properties, several others, such as almonds, artichoke, barley, chia seeds, chicory, dandelion greens, flaxseeds, garlic, and oats, are being explored and used as functional foods. Considering the benefits of these prebiotics in mineral absorption, metabolite production, gut microbiota modulation, and in various diseases such as diabetes, allergy, metabolic disorders, and necrotising enterocolitis, increasing attention has been focused on their applications in both food and pharmaceutical industries, although some of these food products are actually used as food supplements. This review aims to highlight the potential and need of these prebiotics in the diet and also discusses data related to the distinct types, sources, modes of action, and health benefits.
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Affiliation(s)
- Amrit Pal Kaur
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
| | - Sonali Bhardwaj
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Harsh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
| | - Fatih Șen
- Sen Research Group, Biochemistry Department, Faculty of Arts and Science, EvliyaÇelebi Campus, Dumlupınar University, Kütahya 43100, Turkey;
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK430AL, UK;
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India;
| | - Dinesh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
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Extracellular polysaccharides produced by bacteria of the Leuconostoc genus. World J Microbiol Biotechnol 2020; 36:161. [DOI: 10.1007/s11274-020-02937-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Accepted: 09/16/2020] [Indexed: 10/23/2022]
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Cai G, Wu D, Li X, Lu J. Levan from Bacillus amyloliquefaciens JN4 acts as a prebiotic for enhancing the intestinal adhesion capacity of Lactobacillus reuteri JN101. Int J Biol Macromol 2019; 146:482-487. [PMID: 31883885 DOI: 10.1016/j.ijbiomac.2019.12.212] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 12/16/2019] [Accepted: 12/24/2019] [Indexed: 12/30/2022]
Abstract
Improving intrinsic adhesion performance of the known probiotics facilitates their residence and colonization, and therefore exerts more beneficial effects on the human or animal host. In this study, through adaptive culture with levan, Lactobacillus reuteri JN101 achieved the same biomass and exhibited 2.6 times higher adhesion capacity to HT-29 cells than those grown with glucose. The mechanism study related to this adhesion enhancement showed that the elevated proportion of unsaturated fatty acids facilitated the bacterial cells to overcome repulsive forces to approach the intestinal epithelial cell. At the same time, and the greater amounts of cell membrane proteins, such as S-layer protein (3.2 folds), elongation factor Tu (2.6 folds) and phosphoglycerate kinase (2.4 folds) probably enhanced the complementary interactions to the receptor on the epithelial cell. These results presented here indicated levan could be used as a potential prebiotic to regulate the adhesion capacity of probiotics, and provide ground for developing the specific-probiotics oriented functional food.
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Affiliation(s)
- Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Dianhui Wu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
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