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Liang P, Cao M, Li J, Wang Q, Dai Z. Expanding sugar alcohol industry: Microbial production of sugar alcohols and associated chemocatalytic derivatives. Biotechnol Adv 2023; 64:108105. [PMID: 36736865 DOI: 10.1016/j.biotechadv.2023.108105] [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: 08/27/2022] [Revised: 01/28/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023]
Abstract
Sugar alcohols are polyols that are widely employed in the production of chemicals, pharmaceuticals, and food products. Chemical synthesis of polyols, however, is complex and necessitates the use of hazardous compounds. Therefore, the use of microbes to produce polyols has been proposed as an alternative to traditional synthesis strategies. Many biotechnological approaches have been described to enhancing sugar alcohols production and microbe-mediated sugar alcohol production has the potential to benefit from the availability of inexpensive substrate inputs. Among of them, microbe-mediated erythritol production has been implemented in an industrial scale, but microbial growth and substrate conversion rates are often limited by harsh environmental conditions. In this review, we focused on xylitol, mannitol, sorbitol, and erythritol, the four representative sugar alcohols. The main metabolic engineering strategies, such as regulation of key genes and cofactor balancing, for improving the production of these sugar alcohols were reviewed. The feasible strategies to enhance the stress tolerance of chassis cells, especially thermotolerance, were also summarized. Different low-cost substrates like glycerol, molasses, cellulose hydrolysate, and CO2 employed for producing these sugar alcohols were presented. Given the value of polyols as precursor platform chemicals that can be leveraged to produce a diverse array of chemical products, we not only discuss the challenges encountered in the above parts, but also envisioned the development of their derivatives for broadening the application of sugar alcohols.
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Affiliation(s)
- Peixin Liang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Mingfeng Cao
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
| | - Jing Li
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China; College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qinhong Wang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.
| | - Zongjie Dai
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.
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2
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Li J, Dai Q, Zhu Y, Xu W, Zhang W, Chen Y, Mu W. Low-calorie bulk sweeteners: Recent advances in physical benefits, applications, and bioproduction. Crit Rev Food Sci Nutr 2023; 64:6581-6595. [PMID: 36705477 DOI: 10.1080/10408398.2023.2171362] [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] [Indexed: 01/28/2023]
Abstract
At present, with the continuous improvement of living standards, people are paying increasing attention to dietary nutrition and health. Low sugar and low energy consumption have become important dietary trends. In terms of sugar control, more and more countries have implemented sugar taxes in recent years. Hence, as the substitute for sugar, low-calorie sweeteners have been widely used in beverage, bakery, and confectionary industries. In general, low-calorie sweeteners consist of high-intensity and low-calorie bulk sweeteners (some rare sugars and sugar alcohols). In this review, recent advances and challenges in low-calorie bulk sweeteners are explored. Bioproduction of low-calorie bulk sweeteners has become the focus of many researches, because it has the potential to replace the current industrial scale production through chemical synthesis. A comprehensive summary of the physicochemical properties, physiological functions, applications, bioproduction, and regulation of typical low-calorie bulk sweeteners, such as D-allulose, D-tagatose, D-mannitol, sorbitol, and erythritol, is provided.
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Affiliation(s)
- Jin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Quanyu Dai
- China Rural Technology Development Center, Beijing, China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Mathematical modeling characterization of mannitol production by three heterofermentative lactic acid bacteria. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Martínez-Miranda JG, Chairez I, Durán-Páramo E. Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review. Appl Biochem Biotechnol 2022; 194:2762-2795. [PMID: 35195836 DOI: 10.1007/s12010-022-03836-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/28/2022] [Indexed: 12/20/2022]
Abstract
Obesity, diabetes, and other cardiovascular diseases are directly related to the high consumption of processed sugars with high caloric content. The current food industry has novel trends related to replacing highly caloric sugars with non-caloric or low-calorie sweeteners. Mannitol, a polyol, represents a suitable substitute because it has a low caloric content and does not induce a glycemic response, which is crucial for diabetic people. Consequently, this polyol has multiple applications in the food, pharmaceutical, and medicine industries. Mannitol can be produced by plant extraction, chemical or enzymatic synthesis, or microbial fermentation. Different in vitro processes have been developed regarding enzymatic synthesis to obtain mannitol from fructose, glucose, or starch-derived substrates. Various microorganisms such as yeast, fungi, and bacteria are applied for microbial fermentation. Among them, heterofermentative lactic acid bacteria (LAB) represent a reliable and feasible alternative due to their metabolic characteristics. In this regard, the yield and productivity of mannitol depend on the culture system, the growing conditions, and the culture medium composition. In situ mannitol production represents a novel approach to decrease the sugar content in food and beverages. Also, genetic engineering offers an interesting option to obtain mannitol-producing strains. This review presents and discusses the most significant advances that have been made in the mannitol production through fermentation by heterofermentative LAB, including the pertinent and critical analysis of culture conditions considering broth composition, reaction systems, and their effects on productivities and yields.
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Affiliation(s)
- Juan Gilberto Martínez-Miranda
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Isaac Chairez
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Enrique Durán-Páramo
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico.
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Singh SK, Dey S, Schneider MP, Nandi S. d-Mannitol based surfactants for cosmetic and food applications and hydrogels to produce stabilized Ag nanoparticles. NEW J CHEM 2022. [DOI: 10.1039/d2nj00463a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel synthetic approach for lipid modification of mannitol for hydrogelation, cosmetic and food application.
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Affiliation(s)
- Santosh Kumar Singh
- Department of Chemistry, Indian Institute of Technology (Indian School of Mines), Dhanbad 826004, India
| | - Swapan Dey
- Department of Chemistry, Indian Institute of Technology (Indian School of Mines), Dhanbad 826004, India
| | - Manfred P. Schneider
- FB C - Organische Chemie, Bergische Universitat Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
| | - Sukhendu Nandi
- Department of Chemistry, Indian Institute of Technology (Indian School of Mines), Dhanbad 826004, India
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Koko MYF, Mu W, Hassanin HAM, Zhang S, Lu H, Mohammed JK, Hussain M, Baokun Q, Yang L. Archaeal hyperthermostable mannitol dehydrogenases: A promising industrial enzymes for d-mannitol synthesis. Food Res Int 2020; 137:109638. [PMID: 33233217 DOI: 10.1016/j.foodres.2020.109638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/18/2020] [Accepted: 08/21/2020] [Indexed: 12/12/2022]
Abstract
Recently, the term healthy lifestyle connected to low-calorie diets, although it is not possible to get rid of added sugars as a source of energy, despite the close relation of added sugars to some diseases such as obesity, diabetes, etc. As a result, the sweetener market has flourished, which has led to increased demand for natural sweeteners such as polyols, including d-mannitol. Various methods have been developed to produce d-mannitol to achieve high productivity and low cost. In particular, metabolic engineering for d-mannitol considers one of the most promising approaches for d-mannitol production on the industrial scale. To date, the chemical process is not ideal for large-scale production because of its multistep mechanism involving hydrogenation and high cost. In this review, we highlight and present a comparative evaluation of the biochemical parameters that affecting d-mannitol synthesis from Thermotoga neapolitana and Thermotoga maritima mannitol dehydrogenase (MtDH) as a potential contribution for d-mannitol bio-synthesis. These species were selected because purified mannitol dehydrogenases from both strains have been reported to produce d-mannitol with no sorbitol formation under temperatures (90-120 °C).
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Affiliation(s)
- Marwa Yagoub Farag Koko
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Shuang Zhang
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Han Lu
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | | | - Muhammad Hussain
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Baokun
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Li Yang
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Xiao H, Wang Q, Bang-Berthelsen CH, Jensen PR, Solem C. Harnessing Adaptive Evolution to Achieve Superior Mannitol Production by Lactococcus lactis Using Its Native Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4912-4921. [PMID: 32233405 DOI: 10.1021/acs.jafc.0c00532] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Mannitol can be obtained as a by-product of certain heterolactic lactic acid bacteria, when grown on substrates containing fructose. Lactococcus lactis, a homolactic lactic acid bacterium, normally does not form mannitol but can be persuaded into doing so by expressing certain foreign enzyme activities. In this study, we find that L. lactis has an inherent capacity to form mannitol from glucose. By adaptively evolving L. lactis or derivatives blocked in NAD+ regenerating pathways, we manage to accelerate growth on mannitol. When cells of the adapted strains are resuspended in buffer containing glucose, 4-58% of the glucose metabolized is converted into mannitol, in contrast to nonadapted strains. The highest conversion was obtained for a strain lacking all major NAD+ regenerating pathways. Mannitol had an inhibitory effect on the conversion, which we speculated was due to the mannitol uptake system. After its inactivation, 60% of the glucose was converted into mannitol by cells suspended in glucose buffer. Using a two-stage setup, where biomass first was accumulated by aerated culturing, followed by a nonaerated phase (static conditions), it was possible to obtain 6.1 g/L mannitol, where 60% of the glucose had been converted into mannitol, which is the highest yield reported for L. lactis.
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Affiliation(s)
- Hang Xiao
- National Food Institute, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Qi Wang
- National Food Institute, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | | | - Peter Ruhdal Jensen
- National Food Institute, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Christian Solem
- National Food Institute, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
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Martău GA, Coman V, Vodnar DC. Recent advances in the biotechnological production of erythritol and mannitol. Crit Rev Biotechnol 2020; 40:608-622. [PMID: 32299245 DOI: 10.1080/07388551.2020.1751057] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Dietary habits that include an excess of added sugars have been strongly associated with an increased risk of obesity, heart disease, diabetes, and tooth decay. With this association in view, modern food systems aim to replace added sugars with low calorie sweeteners, such as polyols. Polyols are generally not carcinogenic and do not trigger a glycemic response. Furthermore, owing to the absence of the carbonyl group, they are more stable compared to monosaccharides and do not participate in Maillard reactions. As such, since polyols are stable at high temperatures, and they do not brown or caramelize when heated. Therefore, polyols are widely used in the diets of hypocaloric and diabetic patients, as well as other specific cases where controlled caloric intake is required. In recent years, erythritol and mannitol have gained increased importance, especially in the food and pharmaceutical industries. In these areas, research efforts have been made to improve the productivity and yield of the two polyols, relying on biotechnological manufacturing methods. The present review highlights the recent advances in the biotechnological production of erythritol and mannitol and summarizes the benefits of using the two polyols in the food and pharmaceutical industries.
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Affiliation(s)
- Gheorghe Adrian Martău
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Vasile Coman
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.,Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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9
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Meng Q, Zhang T, Wei W, Mu W, Miao M. Production of Mannitol from a High Concentration of Glucose by Candida parapsilosis SK26.001. Appl Biochem Biotechnol 2016; 181:391-406. [PMID: 27557902 DOI: 10.1007/s12010-016-2219-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Accepted: 08/15/2016] [Indexed: 11/24/2022]
Abstract
A novel strain, SK26.001, which can produce mannitol from a high concentration of glucose without the addition of fructose, was isolated from sugarcane juice. This strain was identified as Candida parapsilosis based on 18S ribosomal RNA (rRNA) sequence analysis and the morphological and physiological-biochemical characteristics of the strain. Under optimized fermentation conditions, the mannitol concentration in shake flasks reached 68.5 g/L. When batch fermentation was performed, the fed glucose was completely consumed after 72 h, resulting in a final mannitol concentration of 80.3 g/L. Fed-batch fermentation was then performed with glucose feed. During the fed-batch process, ammonia water was added to maintain the pH at 4.0. The mannitol concentration in the fermenter reached 97.1 g/L after 120 h, with a total glucose consumption of 284 g/L.
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Affiliation(s)
- Qing Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Wenting Wei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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Reshamwala SMS, Pagar SK, Velhal VS, Maranholakar VM, Talangkar VG, Lali AM. Construction of an efficient Escherichia coli whole-cell biocatalyst for D-mannitol production. J Biosci Bioeng 2014; 118:628-31. [PMID: 24908186 DOI: 10.1016/j.jbiosc.2014.05.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 04/08/2014] [Accepted: 05/04/2014] [Indexed: 11/17/2022]
Abstract
Mannitol is a six carbon sugar alcohol that finds applications in the pharmaceutical and food industries. A novel Escherichia coli strain capable of converting D-glucose to D-mannitol has been constructed, wherein native mannitol-1-phosphate dehydrogenase (MtlD) and codon-optimized Eimeria tenella mannitol-1-phosphatase (M1Pase) have been overexpressed. Codon-optimized Pseudomonas stutzeri phosphite dehydrogenase (PtxD) was overexpressed for cofactor (NADH) regeneration with the concomitant oxidation of phosphite to phosphate. Whole-cell biotransformation using resting cells in a medium containing D-glucose and equimolar sodium phosphite resulted in d-mannitol yield of 87 mol%. Thus, production of an industrially relevant biochemical without using complex media components and elaborate process control mechanisms has been demonstrated.
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Affiliation(s)
- Shamlan M S Reshamwala
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India.
| | - Sandip K Pagar
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
| | - Vishal S Velhal
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
| | - Vijay M Maranholakar
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
| | - Vishal G Talangkar
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
| | - Arvind M Lali
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India; Department of Chemical Engineering, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
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Ortiz ME, Bleckwedel J, Raya RR, Mozzi F. Biotechnological and in situ food production of polyols by lactic acid bacteria. Appl Microbiol Biotechnol 2013; 97:4713-26. [PMID: 23604535 DOI: 10.1007/s00253-013-4884-z] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2012] [Revised: 03/22/2013] [Accepted: 03/30/2013] [Indexed: 01/18/2023]
Abstract
Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade, biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods and their biotechnological production by heterofermentative LAB and briefly presented the metabolic engineering processes applied for polyol formation.
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Affiliation(s)
- Maria Eugenia Ortiz
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, San Miguel de Tucumán 4000, Argentina
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Salonen N, Salonen K, Leisola M, Nyyssölä A. D-Tagatose production in the presence of borate by resting Lactococcus lactis cells harboring Bifidobacterium longum L-arabinose isomerase. Bioprocess Biosyst Eng 2012; 36:489-97. [PMID: 22903573 DOI: 10.1007/s00449-012-0805-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2012] [Accepted: 08/01/2012] [Indexed: 10/28/2022]
Abstract
Bifidobacterium longum NRRL B-41409 L-arabinose isomerase (L-AI) was overexpressed in Lactococcus lactis using a phosphate depletion inducible expression system. The resting L. lactis cells harboring the B. longum L-AI were used for production of D-tagatose from D-galactose in the presence of borate buffer. Multivariable analysis suggested that high pH, temperature and borate concentration favoured the conversion of D-galactose to D-tagatose. Almost quantitative conversion (92 %) was achieved at 20 g L⁻¹ substrate and at 37.5 °C after 5 days. The D-tagatose production rate of 185 g L⁻¹ day ⁻¹ was obtained at 300 g L⁻¹ galactose, at 1.15 M borate, and at 41 °C during 10 days when the production medium was changed every 24 h. There was no significant loss in productivity during ten sequential 24 h batches. The initial D-tagatose production rate was 290 g L⁻¹ day⁻¹ under these conditions.
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Affiliation(s)
- Noora Salonen
- Department of Biotechnology and Chemical Technology, Aalto University, Finland.
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Savergave LS, Gadre RV, Vaidya BK, Jogdand VV. Two-stage fermentation process for enhanced mannitol production using Candida magnoliae mutant R9. Bioprocess Biosyst Eng 2012; 36:193-203. [DOI: 10.1007/s00449-012-0775-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2012] [Accepted: 06/12/2012] [Indexed: 10/28/2022]
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Lactobacillus reuteri CRL 1101 highly produces mannitol from sugarcane molasses as carbon source. Appl Microbiol Biotechnol 2012; 95:991-9. [DOI: 10.1007/s00253-012-3945-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2011] [Revised: 02/02/2012] [Accepted: 02/03/2012] [Indexed: 01/18/2023]
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Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations. Appl Microbiol Biotechnol 2011; 93:2519-27. [DOI: 10.1007/s00253-011-3617-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2011] [Revised: 09/05/2011] [Accepted: 09/29/2011] [Indexed: 01/18/2023]
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Saha BC, Racine FM. Biotechnological production of mannitol and its applications. Appl Microbiol Biotechnol 2010; 89:879-91. [PMID: 21063702 DOI: 10.1007/s00253-010-2979-3] [Citation(s) in RCA: 115] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2010] [Revised: 10/20/2010] [Accepted: 10/20/2010] [Indexed: 10/18/2022]
Abstract
Mannitol, a naturally occurring polyol (sugar alcohol), is widely used in the food, pharmaceutical, medical, and chemical industries. The production of mannitol by fermentation has become attractive because of the problems associated with its production chemically. A number of homo- and heterofermentative lactic acid bacteria (LAB), yeasts, and filamentous fungi are known to produce mannitol. In particular, several heterofermentative LAB are excellent producers of mannitol from fructose. These bacteria convert fructose to mannitol with 100% yields from a mixture of glucose and fructose (1:2). Glucose is converted to lactic acid and acetic acid, and fructose is converted to mannitol. The enzyme responsible for conversion of fructose to mannitol is NADPH- or NADH-dependent mannitol dehydrogenase (MDH). Fructose can also be converted to mannitol by using MDH in the presence of the cofactor NADPH or NADH. A two enzyme system can be used for cofactor regeneration with simultaneous conversion of two substrates into two products. Mannitol at 180 g l(-1) can be crystallized out from the fermentation broth by cooling crystallization. This paper reviews progress to date in the production of mannitol by fermentation and using enzyme technology, downstream processing, and applications of mannitol.
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Affiliation(s)
- Badal C Saha
- Bioenergy Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL 61604, USA.
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Carvalheiro F, Moniz P, Duarte LC, Esteves MP, Gírio FM. Mannitol production by lactic acid bacteria grown in supplemented carob syrup. J Ind Microbiol Biotechnol 2010; 38:221-7. [DOI: 10.1007/s10295-010-0823-5] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2010] [Accepted: 07/26/2010] [Indexed: 11/30/2022]
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19
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Recent advances in the biological production of mannitol. Appl Microbiol Biotechnol 2009; 84:55-62. [DOI: 10.1007/s00253-009-2086-5] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2009] [Revised: 06/05/2009] [Accepted: 06/06/2009] [Indexed: 10/20/2022]
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Ghoreishi S, Shahrestani RG. Innovative strategies for engineering mannitol production. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.03.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ghoreishi S, Shahrestani R, Ghaziaskar H. Experimental and Modeling Investigation of Supercritical Extraction of Mannitol from Olive Leaves. Chem Eng Technol 2009. [DOI: 10.1002/ceat.200800441] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Racine FM, Saha BC. Production of mannitol by Lactobacillus intermedius NRRL B-3693 in fed-batch and continuous cell-recycle fermentations. Process Biochem 2007. [DOI: 10.1016/j.procbio.2007.09.001] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Corma A, Iborra S, Velty A. Chemical Routes for the Transformation of Biomass into Chemicals. Chem Rev 2007; 107:2411-502. [PMID: 17535020 DOI: 10.1021/cr050989d] [Citation(s) in RCA: 3130] [Impact Index Per Article: 184.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Avelino Corma
- Instituto de Tecnología Química, UPV-CSIC, Universidad Politécnica de Valencia, Avenida de los Naranjos, s/n, Valencia, Spain
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Saha BC. A low-cost medium for mannitol production by Lactobacillus intermedius NRRL B-3693. Appl Microbiol Biotechnol 2006; 72:676-80. [PMID: 16534610 DOI: 10.1007/s00253-006-0364-z] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2005] [Revised: 01/26/2006] [Accepted: 02/01/2006] [Indexed: 10/24/2022]
Abstract
The production of mannitol by Lactobacillus intermedius NNRL B-3693 using molasses as an inexpensive carbon source was evaluated. The bacterium produced mannitol (104 g/l) from molasses and fructose syrups (1:1; total sugars, 150 g/l; fructose:glucose 4:1) in 16 h. Several kinds of inexpensive organic and inorganic nitrogen sources and corn steep liquor were evaluated for their potential to replace more expensive nitrogen sources derived from Bacto-peptone and yeast extract. Soy peptone D (5 g/l) and corn steep liquor (50 g/l) were found to be suitable substitutes for Bacto-peptone (5 g/l) and Bacto-yeast extract (5 g/l), respectively. The bacterium produced 105 g mannitol per liter from the molasses and fructose syrup (1:1, total sugars 150 g/l; fructose:glucose 4:1) in 22 h using a combination of soy peptone D (5 g/l) and corn steep liquor (50 g/l). This is the first report on the production of mannitol by fermentation using molasses and corn steep liquor.
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Affiliation(s)
- Badal C Saha
- Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL 61604, USA.
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Teusink B, Smid EJ. Modelling strategies for the industrial exploitation of lactic acid bacteria. Nat Rev Microbiol 2006; 4:46-56. [PMID: 16357860 DOI: 10.1038/nrmicro1319] [Citation(s) in RCA: 103] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Lactic acid bacteria (LAB) have a long tradition of use in the food industry, and the number and diversity of their applications has increased considerably over the years. Traditionally, process optimization for these applications involved both strain selection and trial and error. More recently, metabolic engineering has emerged as a discipline that focuses on the rational improvement of industrially useful strains. In the post-genomic era, metabolic engineering increasingly benefits from systems biology, an approach that combines mathematical modelling techniques with functional-genomics data to build models for biological interpretation and--ultimately--prediction. In this review, the industrial applications of LAB are mapped onto available global, genome-scale metabolic modelling techniques to evaluate the extent to which functional genomics and systems biology can live up to their industrial promise.
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Affiliation(s)
- Bas Teusink
- Kluyver Centre for Genomics of Industrial Fermentations.
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Zhao J, James TD. Chemoselective and enantioselective fluorescent recognition of sugar alcohols by a bisboronic acid receptor. ACTA ACUST UNITED AC 2005. [DOI: 10.1039/b501249j] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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