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Wang B, Lei S, Li Q, Luo Y. Production of lactulose from lactose using a novel cellobiose 2-epimerase from Clostridium disporicum. Enzyme Microb Technol 2024; 179:110466. [PMID: 38889605 DOI: 10.1016/j.enzmictec.2024.110466] [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: 03/06/2024] [Revised: 05/17/2024] [Accepted: 06/01/2024] [Indexed: 06/20/2024]
Abstract
Lactulose is a semisynthetic nondigestive sugar derived from lactose, with wide applications in the food and pharmaceutical industries. Its biological production routes which use cellobiose 2-epimerase (C2E) as the key enzyme have attracted widespread attention. In this study, a set of C2Es from different sources were overexpressed in Escherichia coli to produce lactulose. We obtained a novel and highly efficient C2E from Clostridium disporicum (CDC2E) to synthesize lactulose from lactose. The effects of different heat treatment conditions, reaction pH, reaction temperature, and substrate concentrations were investigated. Under the optimum biotransformation conditions, the final concentration of lactulose was up to 1.45 M (496.3 g/L), with a lactose conversion rate of 72.5 %. This study provides a novel C2E for the biosynthesis of lactulose from low-cost lactose.
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Affiliation(s)
- Bohua Wang
- College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415000, PR China; Key Laboratory of Agricultural Products Processing and Food Safety in Hunan Province, Changde 415000, PR China; Hunan Provincial 3R Food Innovation and Entrepreneurship Education Center for General Universities, Changde 415000, PR China.
| | - Song Lei
- College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415000, PR China; Key Laboratory of Agricultural Products Processing and Food Safety in Hunan Province, Changde 415000, PR China; Hunan Provincial 3R Food Innovation and Entrepreneurship Education Center for General Universities, Changde 415000, PR China
| | - Qingqin Li
- College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415000, PR China
| | - Yushuang Luo
- College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415000, PR China
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2
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Yoo S, Jung SC, Kwak K, Kim JS. The Role of Prebiotics in Modulating Gut Microbiota: Implications for Human Health. Int J Mol Sci 2024; 25:4834. [PMID: 38732060 PMCID: PMC11084426 DOI: 10.3390/ijms25094834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 04/26/2024] [Accepted: 04/27/2024] [Indexed: 05/13/2024] Open
Abstract
The human gut microbiota, an intricate ecosystem within the gastrointestinal tract, plays a pivotal role in health and disease. Prebiotics, non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of beneficial microorganisms, have emerged as a key modulator of this complex microbial community. This review article explores the evolution of the prebiotic concept, delineates various types of prebiotics, including fructans, galactooligosaccharides, xylooligosaccharides, chitooligosaccharides, lactulose, resistant starch, and polyphenols, and elucidates their impact on the gut microbiota composition. We delve into the mechanisms through which prebiotics exert their effects, particularly focusing on producing short-chain fatty acids and modulating the gut microbiota towards a health-promoting composition. The implications of prebiotics on human health are extensively reviewed, focusing on conditions such as obesity, inflammatory bowel disease, immune function, and mental health. The review further discusses the emerging concept of synbiotics-combinations of prebiotics and probiotics that synergistically enhance gut health-and highlights the market potential of prebiotics in response to a growing demand for functional foods. By consolidating current knowledge and identifying areas for future research, this review aims to enhance understanding of prebiotics' role in health and disease, underscoring their importance in maintaining a healthy gut microbiome and overall well-being.
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Affiliation(s)
- Suyeon Yoo
- Department of Nano-Bioengineering, Incheon National University, Incheon 22012, Republic of Korea
| | - Suk-Chae Jung
- Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
| | - Kihyuck Kwak
- Department of Microbiology and Immunology, Yonsei University College of Medicine, Seoul 03722, Republic of Korea
- Institute for Immunology and Immunological Diseases, Yonsei University College of Medicine, Seoul 03722, Republic of Korea
- Brain Korea 21 PLUS Project for Medical Sciences, Yonsei University College of Medicine, Seoul 03722, Republic of Korea
| | - Jun-Seob Kim
- Department of Nano-Bioengineering, Incheon National University, Incheon 22012, Republic of Korea
- Institute for New Drug Development, College of Life Science and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea
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3
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Liu P, Chen Y, Ma C, Ouyang J, Zheng Z. β-Galactosidase: a traditional enzyme given multiple roles through protein engineering. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 38108277 DOI: 10.1080/10408398.2023.2292282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
β-Galactosidases are crucial carbohydrate-active enzymes that naturally catalyze the hydrolysis of galactoside bonds in oligo- and disaccharides. These enzymes are commonly used to degrade lactose and produce low-lactose and lactose-free dairy products that are beneficial for lactose-intolerant people. β-galactosidases exhibit transgalactosylation activity, and they have been employed in the synthesis of galactose-containing compounds such as galactooligosaccharides. However, most β-galactosidases have intrinsic limitations, such as low transglycosylation efficiency, significant product inhibition effects, weak thermal stability, and a narrow substrate spectrum, which greatly hinder their applications. Enzyme engineering offers a solution for optimizing their catalytic performance. The study of the enzyme's structure paves the way toward explaining catalytic mechanisms and increasing the efficiency of enzyme engineering. In this review, the structure features of β-galactosidases from different glycosyl hydrolase families and the catalytic mechanisms are summarized in detail to offer guidance for protein engineering. The properties and applications of β-galactosidases are discussed. Additionally, the latest progress in β-galactosidase engineering and the strategies employed are highlighted. Based on the combined analysis of structure information and catalytic mechanisms, the ultimate goal of this review is to furnish a thorough direction for β-galactosidases engineering and promote their application in the food and dairy industries.
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Affiliation(s)
- Peng Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, People's Republic of China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Yuehua Chen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Cuiqing Ma
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, People's Republic of China
| | - Jia Ouyang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Zhaojuan Zheng
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
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4
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Bai J, Wang B, Tan X, Huang L, Xiong S. Regulatory effect of lactulose on intestinal flora and serum metabolites in colitis mice: In vitro and in vivo evaluation. Food Chem X 2023; 19:100821. [PMID: 37780294 PMCID: PMC10534180 DOI: 10.1016/j.fochx.2023.100821] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/24/2023] [Accepted: 08/01/2023] [Indexed: 10/03/2023] Open
Abstract
Lactulose is a common component in foods. However, the effect of lactulose on intestinal flora and overall metabolic levels remains unclear. Therefore, this study aims to explore the regulative role of lactulose on intestinal flora and serum metabolites via in vitro simulated colonic fermentation model and in vivo colitis mouse model. The results showed that lactulose significantly enriched beneficial bacteria including Dubosiella and Bifidobacterium, and reduced pathogenic bacteria such as Fusobacterium. Moreover, lactulose significantly inhibited dextran sodium sulfate-induced body weight loss, colon shortening, colonic inflammatory infiltration, and pro-inflammatory cytokines IL-6, TNF-α, IL-17, and IL-1β. Lactulose significantly affected serum metabolome in colitis mice and total 24 metabolites representing a high inter-group difference were obtained. Correlation analysis revealed that the changes in serum metabolites were closely associated with the role of intestinal flora, and thus affected phenotypic indicators. Our study provides a reference for nutritional characteristics and application scenarios of dietary lactulose.
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Affiliation(s)
- Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China
- National Citrus Engineering Research Center, Chongqing 400700, China
| | - Botao Wang
- Bloomage Biotechnology Co., Ltd., Jinan 250000, China
| | - Xiang Tan
- Citrus Research Institute, Southwest University, Chongqing 400700, China
- National Citrus Engineering Research Center, Chongqing 400700, China
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400700, China
- National Citrus Engineering Research Center, Chongqing 400700, China
| | - Shuangli Xiong
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
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5
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Ma J, Ma H, Zheng S, Yu X, Wang K, Wang J, Pan Y, Yao J. Intestinal flora in the constipation patients before versus after lactulose intervention. Medicine (Baltimore) 2023; 102:e34703. [PMID: 37565923 PMCID: PMC10419342 DOI: 10.1097/md.0000000000034703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Accepted: 07/20/2023] [Indexed: 08/12/2023] Open
Abstract
This study aimed to investigate the characteristics of intestinal flora in patients with chronic functional constipation before and after lactulose intervention. Twenty-nine patients with constipation in the treatment group received oral lactulose (15 mL/d) for a month. Twenty healthy subjects served as controls. Stool specimens were collected before and after lactulose treatment. Fecal bacteria were examined by 16SrRNA gene sequencing and bioinformatics analysis. After lactulose treatment, most bacteria in the constipation group, including Bifidobacteria, Bacillus cereus, Prevotella, Bacillus, Anaerostipes, Oribacterium, and Mogibacterium increased as compared to those in the healthy control group. Anaerotruncus declined in the healthy control group after lactulose treatment. Our study shows lactulose can increase the abundance of probiotics, optimize the intestinal microenvironment, and alleviate constipation.
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Affiliation(s)
- Jianxia Ma
- Department of Gastroenterology, Hua Dong Hospital, Fu Dan University, Shanghai, PR China
| | - Houlian Ma
- Department of Gastroenterology, Hua Dong Hospital, Fu Dan University, Shanghai, PR China
| | - Songbai Zheng
- Department of Gastroenterology, Hua Dong Hospital, Fu Dan University, Shanghai, PR China
| | - Xiaofeng Yu
- Department of Gastroenterology, Hua Dong Hospital, Fu Dan University, Shanghai, PR China
| | - Ke Wang
- Department of Gastroenterology, Hua Dong Hospital, Fu Dan University, Shanghai, PR China
| | - Jun Wang
- Department of Gastroenterology, Hua Dong Hospital, Fu Dan University, Shanghai, PR China
| | - Yiru Pan
- Clinical Laboratory, Hua Dong Hospital, Fu Dan University, Shanghai, PR China
| | - Jianfeng Yao
- Department of Gastroenterology, Hua Dong Hospital, Fu Dan University, Shanghai, PR China
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O'Donoghue LT, Murphy EG. Nondairy food applications of whey and milk permeates: Direct and indirect uses. Compr Rev Food Sci Food Saf 2023; 22:2652-2677. [PMID: 37070222 DOI: 10.1111/1541-4337.13157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/10/2023] [Accepted: 03/30/2023] [Indexed: 04/19/2023]
Abstract
Permeates are generated in the dairy industry as byproducts from the production of high-protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a "zero waste" economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value-added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In-direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food-based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).
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Affiliation(s)
| | - Eoin G Murphy
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
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7
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Jooyandeh H, Momenzadeh S, Alizadeh Behbahani B, Barzegar H. Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1136-1143. [PMID: 36908339 PMCID: PMC9998791 DOI: 10.1007/s13197-023-05667-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/28/2022] [Accepted: 01/12/2023] [Indexed: 01/22/2023]
Abstract
Yogurt is a popular dairy product and its consumption has been progressively growing over the past few decades by raising consumers' health-consciousness. As yogurt is growing in popularity, manufacturers are continuously seeking for bioactive components such as probiotics and prebiotics, to produce functional yogurt with more beneficial health effects. Therefore, this study aimed to evaluate the effect of Malva neglecta (MN, 0, 5, 10 and 15%) and lactulose (0, 1 and 2%) as prebiotic substances on survival of Lactobacillus fermentum in a half-fat synbiotic stirred yogurt. The results revealed that with increasing MN and lactulose concentrations, the count of Lb. fermentum significantly increased (p < 0.05). At the end of 21-day cold storage, the count of probiotics in yogurt sample having 2% lactulose and 10-15% MN significantly was higher than control (8.37-8.4 vs. 7.73 Log cfu/g). With increasing the amount of MN and lactulose, firmness and chewiness of yogurt samples decreased while adhesiveness increased (p < 0.05). Scanning electron microscopy assessment shown that addition of MN and lactulose resulted in a higher moisture retention in the void spaces. The results revealed that by incorporating lactulose and MN in yogurt formulation, an appropriate synbiotic yogurt could be produced as a novel functional product.
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Affiliation(s)
- Hossein Jooyandeh
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Sara Momenzadeh
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Hassan Barzegar
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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8
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Sepehr F, Shirafkan H, Behzad C, Memariani Z, Mozaffarpur SA. The effect of Cassia fistula L. syrup in geriatrics constipation in comparison with the lactulose: A randomized clinical trial. JOURNAL OF ETHNOPHARMACOLOGY 2022; 297:115466. [PMID: 35798138 DOI: 10.1016/j.jep.2022.115466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/16/2022] [Accepted: 06/12/2022] [Indexed: 06/15/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Cassia fistula is widely used in traditional Persian Medicine as a mild laxative. The rate of chronic constipation increases above the age of 60. AIM OF THE STUDY This study aimed to investigate the effect of Cassia fistula syrup (CFS) on geriatric constipation. MATERIALS AND METHODS This clinical trial study was performed on 70 aged patients who were referred to the clinic of gastroenterology of Rouhani Hospital, Babol, North of Iran. Patients were randomly divided into two groups of CFS or Lactulose with a dose of 30 ccs/day. Patients were visited two weeks after entering the study to evaluate the frequency of defecation, feeling of incomplete emptying after defecation, manual maneuver, consistency of stool, and also the quality of life. RESULTS The frequency of defecation per week varied from 1.82 ± 1.16 to 8.36 ± 3.44 in the CFS group after 2 weeks of intervention that was significantly more than the Lactulose that changed from 2.16 ± 1.46 to 5.66 ± 2.96 (P-value = 0.023, partial eta square = 0.079, NNT = 4). The quality of life, the percent of straining, lumpy or hard stool, pain during defecation, and the consistency of stool based on VAS were significantly better in the CFS group. The sensation of incomplete defecation, anorectal obstruction, and manual maneuvering were not different significantly between groups. CONCLUSION CFS can be more effective than Lactulose on geriatric constipation.
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Affiliation(s)
- Farangiz Sepehr
- Department of Persian Medicine, School of Persian Medicine, Babol University of Medical Sciences, Babol, Iran.
| | - Hoda Shirafkan
- Social Determinants of Health Research Center, Health Research Institute, Babol University of Medical Sciences, Babol, Iran.
| | - Catherine Behzad
- Department of Internal Medicine, Babol University of Medical Sciences, Babol, Iran.
| | - Zahra Memariani
- Department of Persian Medicine, School of Persian Medicine, Babol University of Medical Sciences, Babol, Iran.
| | - Seyyed Ali Mozaffarpur
- Department of Persian Medicine, School of Persian Medicine, Babol University of Medical Sciences, Babol, Iran; Traditional Medicine and History of Medical Sciences Research Center, Health, Research Institute, Babol University of Medical Sciences, Babol, Iran.
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9
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Synbiotics and Gut Microbiota: New Perspectives in the Treatment of Type 2 Diabetes Mellitus. Foods 2022; 11:foods11162438. [PMID: 36010438 PMCID: PMC9407597 DOI: 10.3390/foods11162438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/07/2022] [Accepted: 08/11/2022] [Indexed: 11/19/2022] Open
Abstract
The number of people with type 2 diabetes mellitus (T2DM) has increased sharply over the past decades. Apart from genetic predisposition, which may cause some of the diagnosed cases, an unhealthy diet and lifestyle are incentive triggers of this global epidemic. Consumption of probiotics and prebiotics to gain health benefits has become increasingly accepted by the public in recent years, and their critical roles in alleviating T2DM symptoms are confirmed by accumulating studies. Microbiome research reveals gut colonization by probiotics and their impacts on the host, while oral intake of prebiotics may stimulate existing metabolisms in the colon. The use of synbiotics (a combination of prebiotics and probiotics) can thus show a synergistic effect on T2DM through modulating the gastrointestinal microenvironment. This review summarizes the research progress in the treatment of T2DM from the perspective of synbiotics and gut microbiota and provides a class of synbiotics which are composed of lactulose, arabinose, and Lactobacillus plantarum, and can effectively adjust the blood glucose, blood lipid, and body weight of T2DM patients to ideal levels.
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10
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Wang M, Wang L, Lyu X, Hua X, Goddard JM, Yang R. Lactulose production from lactose isomerization by chemo-catalysts and enzymes: Current status and future perspectives. Biotechnol Adv 2022; 60:108021. [PMID: 35901861 DOI: 10.1016/j.biotechadv.2022.108021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 07/02/2022] [Accepted: 07/17/2022] [Indexed: 11/29/2022]
Abstract
Lactulose, a semisynthetic nondigestive disaccharide with versatile applications in the food and pharmaceutical industries, has received increasing interest due to its significant health-promoting effects. Currently, industrial lactulose production is exclusively carried out by chemical isomerization of lactose via the Lobry de Bruyn-Alberda van Ekenstein (LA) rearrangement, and much work has been directed toward improving the conversion efficiency in terms of lactulose yield and purity by using new chemo-catalysts and integrated catalytic-purification systems. Lactulose can also be produced by an enzymatic route offering a potentially greener alternative to chemo-catalysis with fewer side products. Compared to the controlled trans-galactosylation by β-galactosidase, directed isomerization of lactose with high isomerization efficiency catalyzed by the most efficient lactulose-producing enzyme, cellobiose 2-epimerase (CE), has gained much attention in recent decades. To further facilitate the industrial translation of CE-based lactulose biotransformation, numerous studies have been reported on improving biocatalytic performance through enzyme mediated molecular modification. This review summarizes recent developments in the chemical and enzymatic production of lactulose. Related catalytic mechanisms are also highlighted and described in detail. Emerging techniques that aimed at advancing lactulose production, such as the boronate affinity-based technique and molecular biological techniques, are reviewed. Finally, perspectives on challenges and opportunities in lactulose production and purification are also discussed.
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Affiliation(s)
- Mingming Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China; Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Lu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Julie M Goddard
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
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11
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Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Chen Q, Xiao Y, Zhang W, Stressler T, Fischer L, Jiang B, Mu W. Computer-aided search for a cold-active cellobiose 2-epimerase. J Dairy Sci 2020; 103:7730-7741. [PMID: 32684457 DOI: 10.3168/jds.2020-18153] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 05/04/2020] [Indexed: 01/06/2023]
Abstract
Cellobiose 2-epimerase (CE) is a promising industrial enzyme that can catalyze bioconversion of lactose to its high-value derivatives, namely epilactose and lactulose. A need exists in the dairy industry to catalyze lactose bioconversions at low temperatures to avoid microbial growth. We focused on the discovery of cold-active CE in this study. A genome mining method based on computational prediction was used to screen the potential genes encoding cold-active enzymes. The CE-encoding gene from Roseburia intestinalis, with a predicted high structural flexibility, was expressed heterologously in Escherichia coli. The catalytic property of the recombinant enzyme was extensively studied. The optimum temperature and pH of the enzyme were 45°C and 7.0, respectively. The specific activity of this enzyme to catalyze conversion of lactose to epilactose was measured to be 77.3 ± 1.6 U/mg. The kinetic parameters, including turnover number (kcat), Michaelis constant (Km), and catalytic efficiency (kcat/Km) using lactose as a substrate were 117.0 ± 7.7 s-1, 429.9 ± 57.3 mM, and 0.27 mM-1s-1, respectively. In situ production of epilactose was carried out at 8°C: 20.9% of 68.4 g/L lactose was converted into epilactose in 4 h using 0.02 mg/mL (1.5 U/mL, measured at 45°C) of recombinant enzyme. The enzyme discovered by this in silico method is suitable for low-temperature applications.
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Affiliation(s)
- Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yaqin Xiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Timo Stressler
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, 70599 Stuttgart, Germany
| | - Lutz Fischer
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, 70599 Stuttgart, Germany
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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13
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Chen X, Zhang Z, Hu Y, Cui J, Zhi X, Li X, Jiang H, Wang Y, Gu Z, Qiu Z, Dong X, Li Y, Su J. Lactulose Suppresses Osteoclastogenesis and Ameliorates Estrogen Deficiency-Induced Bone Loss in Mice. Aging Dis 2020; 11:629-641. [PMID: 32489707 PMCID: PMC7220299 DOI: 10.14336/ad.2019.0613] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Accepted: 06/13/2019] [Indexed: 12/17/2022] Open
Abstract
Postmenopausal osteoporosis is characterized by excess osteoclastogenesis which leads to net bone loss and brittle fractures. Studies have demonstrated that estrogen deficiency-associated bone loss is microbiota-dependent and could be prevented by probiotics and prebiotics. In this study, we report that orally administered lactulose (20 g/kg, 6 weeks) orally administered significantly inhibited osteoclastogenesis, bone resorption, and prevented ovariectomy (OVX)-induced bone loss in mice. Lactulose increased intestinal Claudin 2, 3 and 15, compared to the OVX group, and lowered pro-osteoclastogenic cytokines levels including tumor necrosis factor-α, interleukin(IL)-6, receptor activator of nuclear factor kappa-Β ligand (RANKL), and IL-17 as well as increased the anti-inflammatory cytokine IL-10 in the intestine, peripheral blood, and bone marrow. Lactulose significantly preserved the number of Foxp3+ Treg cells in the intestines compared with that in OVX mice. Lactulose altered the composition of intestinal microbiota measured by 16s rDNA sequencing and increased intestinal and serum short-chain fatty acids (SCFAs) levels including acetate, propionate and butyrate which were decreased in OVX mice as measured by gas chromatography. Oral administration of lactulose for 2 weeks significantly lowered the level of bone resorption marker C-telopeptide of type 1 collagen-1 in healthy male young volunteers (aging 20-25 years). In conclusion, lactulose inhibited osteoclastogenesis and bone resorption by altering the intestinal microbiota and increasing SCFAs. Lactulose could serve as an ideal therapeutic agent for postmenopausal osteoporosis.
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Affiliation(s)
- Xiao Chen
- 1Department of Orthopedics Trauma, Shanghai Changhai Hospital, Second Military Medical University, Shanghai, China
| | - Zheng Zhang
- 2College of Basic Medicine, Second Military Medical University, Shanghai, China
| | - Yan Hu
- 1Department of Orthopedics Trauma, Shanghai Changhai Hospital, Second Military Medical University, Shanghai, China
| | - Jin Cui
- 1Department of Orthopedics Trauma, Shanghai Changhai Hospital, Second Military Medical University, Shanghai, China
| | - Xin Zhi
- 2College of Basic Medicine, Second Military Medical University, Shanghai, China
| | - Xiaoqun Li
- 2College of Basic Medicine, Second Military Medical University, Shanghai, China
| | - Hao Jiang
- 1Department of Orthopedics Trauma, Shanghai Changhai Hospital, Second Military Medical University, Shanghai, China
| | - Yao Wang
- 1Department of Orthopedics Trauma, Shanghai Changhai Hospital, Second Military Medical University, Shanghai, China
| | - Zhengrong Gu
- 3Department of Orthopedics, Jing' An District Centre Hospital of Shanghai Huashan Hospital, Fudan University, Shanghai, China
| | - Zili Qiu
- 4Jinling high school, Nanjing, Jiangsu, China
| | - Xin Dong
- 5School of Pharmacology, Second Military Medical University, Shanghai, China
| | - Yuhong Li
- 1Department of Orthopedics Trauma, Shanghai Changhai Hospital, Second Military Medical University, Shanghai, China
| | - Jiacan Su
- 1Department of Orthopedics Trauma, Shanghai Changhai Hospital, Second Military Medical University, Shanghai, China.,2College of Basic Medicine, Second Military Medical University, Shanghai, China
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14
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Iorgacheva Е, Korkach G, Lebedenko T, Kotuzaki O. AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i1.1645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The high-priority tasks of today’s confectionery industry include the development and introduction of functional-purpose confections. These products are supposed to be of high technological qualities, be effective in production to the extent possible, and have physiological functional properties due to the physiologically valuable ingredients in their composition. These ingredients include the synbiotic complex composed of probiotics (bifidobacteria, lactobacilli) and prebiotics (inulin and lactulose). This complex has been studied in this research. The paper gives reasons why waffles with fatty fillings are the ones to which the synbiotic complex should be added. It has been established what mass fraction of the ingredients at what stage of fatty filling production should be added. It has been studied how the synbiotic complex affects the structural and mechanical properties of the fatty filling: its effective viscosity, adhesive strength, and critical shear stress. It has been found that the maximum shear rate that still allows obtaining a high-quality filling is 5.4 s-1. The specific pull-off force of the fatty filling with the synbiotic added becomes lower compared to that of the control sample. This helps reduce the energy consumed in the course of moulding waffles. An innovative manufacturing technology for waffles with synbiotic supplements has been developed and proved practical. It includes the stages of preparing microencapsulated microorganisms and adding prebiotics, and provides the technological parameters of fatty filling preparation. It has been established that the synbiotic included into the composition of the new fatty filling decreases the maturation of waffle blocks by 40–45%, and allows reducing the layer of filling to 1–1.5 mm. It has been proven that the synbiotic complex as an ingredient in the fatty filling of waffles will allow developing and manufacturing confections that improve human microflora. These new specialised products will be socially significant, as they will help solve a topical and important task of the confectionery industry: prevent gastrointestinal diseases.
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15
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Ngono F, Cuello GJ, Jiménez-Ruiz M, Willart JF, Guerain M, Wildes AR, Stunault A, Hamoudi-Ben Yelles CM, Affouard F. Morphological and Structural Properties of Amorphous Lactulose Studied by Scanning Electron Microscopy, Polarized Neutron Scattering, and Molecular Dynamics Simulations. Mol Pharm 2020; 17:10-20. [PMID: 31710493 DOI: 10.1021/acs.molpharmaceut.9b00767] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Morphological and structural properties of amorphous disaccharide lactulose (C12H22O11), obtained by four different amorphization methods (milling, quenching of the melt form, spray-drying, and freeze-drying), are investigated by scanning electron microscopy, polarized neutron scattering, and molecular dynamics simulations. While major differences on the morphology of the different amorphous samples are revealed by scanning electron microscopy images, only subtle structural differences have been found by polarized neutron scattering. Microstructure of the milled sample appears slightly different from the other amorphized materials with the presence of remaining crystalline germs which are not detected by X-ray diffraction. Quantitative phase analysis shows that these remaining crystallites are present in a ratio between 1 and 4%, and their size remains between 20 and 30 nm despite a long milling time of about 8 h. The impact of the change in tautomeric concentrations on the physical properties of lactulose in the amorphous state has been investigated from molecular dynamics simulations. It is suggested that chemical differences between lactulose tautomers could be at the origin of small structural differences detected by polarized neutron scattering.
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Affiliation(s)
- Frederic Ngono
- Universite de Lille, CNRS, INRA, ENSCL, UMR 8207 - UMET - Unité Matériaux et Transformations , F-59000 Lille , France.,Institut Laue Langevin , 71 Av. des Martyrs, CS 20156 , F-38042 Grenoble , France
| | - Gabriel J Cuello
- Institut Laue Langevin , 71 Av. des Martyrs, CS 20156 , F-38042 Grenoble , France
| | - Monica Jiménez-Ruiz
- Institut Laue Langevin , 71 Av. des Martyrs, CS 20156 , F-38042 Grenoble , France
| | - Jean-Francois Willart
- Universite de Lille, CNRS, INRA, ENSCL, UMR 8207 - UMET - Unité Matériaux et Transformations , F-59000 Lille , France
| | - Mathieu Guerain
- Universite de Lille, CNRS, INRA, ENSCL, UMR 8207 - UMET - Unité Matériaux et Transformations , F-59000 Lille , France
| | - Andrew R Wildes
- Institut Laue Langevin , 71 Av. des Martyrs, CS 20156 , F-38042 Grenoble , France
| | - Anne Stunault
- Institut Laue Langevin , 71 Av. des Martyrs, CS 20156 , F-38042 Grenoble , France
| | | | - Frederic Affouard
- Universite de Lille, CNRS, INRA, ENSCL, UMR 8207 - UMET - Unité Matériaux et Transformations , F-59000 Lille , France
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16
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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17
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Pazourek J. Rapid HPLC method for monitoring of lactulose production with a high yield. Carbohydr Res 2019; 484:107773. [PMID: 31404813 DOI: 10.1016/j.carres.2019.107773] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Revised: 07/25/2019] [Accepted: 08/05/2019] [Indexed: 01/19/2023]
Abstract
An HPLC method suitable for rapid monitoring of lactulose production by isomerization from lactose was developed. The separation of lactose and lactulose under hydrophilic interaction liquid chromatography (HILIC) mode was achieved with resolution 1.5 within 5 min. Since isocratic elution was used, there is no extra time necessary for the column equilibration. Application of the method was illustrated on monitoring lactulose isomerization with catalysis of sodium hydroxide in the presence of sodium tetraborate at 70 °C (pH = 11). The conversion yield obtained for lactulose was 86%, and corresponding purity 76%. For the first time, a polyhydroxy stationary phase for separation of lactose and lactulose is reported.
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Affiliation(s)
- Jiří Pazourek
- Department of Chemical Drugs, University of Veterinary and Pharmaceutical Sciences, Palackého 1946/1, CZ-612 42, Brno, Czech Republic.
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18
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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.058] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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19
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Djouab A, Aïder M. Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.07.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Chen Q, Xiao Y, Zhang W, Zhang T, Jiang B, Stressler T, Fischer L, Mu W. Current research on cellobiose 2-epimerase: Enzymatic properties, mechanistic insights, and potential applications in the dairy industry. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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21
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Nooshkam M, Babazadeh A, Jooyandeh H. Lactulose: Properties, techno-functional food applications, and food grade delivery system. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Park AR, Kim JS, Jang SW, Park YG, Koo BS, Lee HC. Rational modification of substrate binding site by structure-based engineering of a cellobiose 2-epimerase in Caldicellulosiruptor saccharolyticus. Microb Cell Fact 2017; 16:224. [PMID: 29233137 PMCID: PMC5726027 DOI: 10.1186/s12934-017-0841-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 12/06/2017] [Indexed: 01/02/2023] Open
Abstract
BACKGROUND Lactulose, a synthetic disaccharide, has received increasing interest due to its role as a prebiotic, specifically proliferating Bifidobacilli and Lactobacilli and enhancing absorption of calcium and magnesium. The use of cellobiose 2-epimerase (CE) is considered an interesting alternative for industrial production of lactulose. CE reversibly converts D-glucose residues into D-mannose residues at the reducing end of unmodified β-1,4-linked oligosaccharides, including β-1,4-mannobiose, cellobiose, and lactose. Recently, a few CE 3D structure were reported, revealing mechanistic details. Using this information, we redesigned the substrate binding site of CE to extend its activity from epimerization to isomerization. RESULTS Using superimposition with 3 known CE structure models, we identified 2 residues (Tyr114, Asn184) that appeared to play an important role in binding epilactose. We modified these residues, which interact with C2 of the mannose moiety, to prevent epimerization to epilactose. We found a Y114E mutation led to increased release of a by-product, lactulose, at 65 °C, while its activity was low at 37 °C. Notably, this phenomenon was observed only at high temperature and more reliably when the substrate was increased. Using Y114E, isomerization of lactose to lactulose was investigated under optimized conditions, resulting in 86.9 g/l of lactulose and 4.6 g/l of epilactose for 2 h when 200 g/l of lactose was used. CONCLUSION These results showed that the Y114E mutation increased isomerization of lactose, while decreasing the epimerization of lactose. Thus, a subtle modification of the active site pocket could extend its native activity from epimerization to isomerization without significantly impairing substrate binding. While additional studies are required to scale this to an industrial process, we demonstrated the potential of engineering this enzyme based on structural analysis.
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Affiliation(s)
- Ah-Reum Park
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Jin-Sook Kim
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Seung-Won Jang
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Young-Gyun Park
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Bong-Seong Koo
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Hyeon-Cheol Lee
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea.
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23
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Lactulose production from efficient isomerization of lactose catalyzed by recyclable sodium aluminate. Food Chem 2017; 233:151-158. [DOI: 10.1016/j.foodchem.2017.04.080] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2017] [Revised: 04/09/2017] [Accepted: 04/14/2017] [Indexed: 01/10/2023]
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24
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Kuschel B, Seitl I, Glück C, Mu W, Jiang B, Stressler T, Fischer L. Hidden Reaction: Mesophilic Cellobiose 2-Epimerases Produce Lactulose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2530-2539. [PMID: 28252294 DOI: 10.1021/acs.jafc.6b05599] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Lactulose (4-O-β-d-galactopyranosyl-d-fructofuranose) is a prebiotic sugar derived from the milk sugar lactose (4-O-β-d-galactopyranosyl-d-glucopyranose). In our study we observed for the first time that known cellobiose 2-epimerases (CEs; EC 5.1.3.11) from mesophilic microorganisms were generally able to catalyze the isomerization reaction of lactose into lactulose. Commonly, CEs catalyze the C2-epimerization of d-glucose and d-mannose moieties at the reducing end of β-1,4-glycosidic-linked oligosaccharides. Thus, epilactose (4-O-β-d-galactopyranosyl-d-mannopyranose) is formed with lactose as substrate. So far, only four CEs, exclusively from thermophilic microorganisms, have been reported to additionally catalyze the isomerization reaction of lactose into lactulose. The specific isomerization activity of the seven CEs in this study ranged between 8.7 ± 0.1 and 1300 ± 37 pkat/mg. The results indicate that very likely all CEs are able to catalyze both the epimerization as well as the isomerization reaction, whereby the latter is performed at a comparatively much lower reaction rate.
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Affiliation(s)
- Beatrice Kuschel
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstrasse 25, D-70599, Stuttgart, Germany
| | - Ines Seitl
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstrasse 25, D-70599, Stuttgart, Germany
| | - Claudia Glück
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstrasse 25, D-70599, Stuttgart, Germany
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Timo Stressler
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstrasse 25, D-70599, Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstrasse 25, D-70599, Stuttgart, Germany
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25
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Soisangwan N, Khuwijitjaru P, Kobayashi T, Adachi S. Kinetic Analysis of Lactulose Production from Lactose in Subcritical Aqueous Ethanol. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.45] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nontanut Soisangwan
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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26
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Development, optimization and validation of an HPLC-ELSD method for the analysis of enzymatically generated lactulose and saccharide by-products. Food Chem 2017; 215:347-53. [DOI: 10.1016/j.foodchem.2016.07.184] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 07/13/2016] [Accepted: 07/31/2016] [Indexed: 11/21/2022]
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27
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Reaction investigation of lactulose-producing cellobiose 2-epimerases under operational relevant conditions. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.11.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Han SH, Hong KB, Kim EY, Ahn SH, Suh HJ. Effect of dual-type oligosaccharides on constipation in loperamide-treated rats. Nutr Res Pract 2016; 10:583-589. [PMID: 27909555 PMCID: PMC5126407 DOI: 10.4162/nrp.2016.10.6.583] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 07/08/2016] [Accepted: 08/12/2016] [Indexed: 01/27/2023] Open
Abstract
BACKGROUND/OBJECTIVES Constipation is a condition that can result from intestinal deformation. Because humans have an upright posture, the effects of gravity can cause this shape deformation. Oligosaccharides are common prebiotics and their effects on bowel health are well known. However, studies of the physiological functionality of a product that contains both lactulose and galactooligosaccharides are insufficient. We investigated the constipation reduction effect of a dual-type oligosaccharide, Dual-Oligo, in loperamide-treated rats. MATERIALS/METHODS Dual-Oligo consists of galactooligosaccharides (15.80%) and lactulose (51.67%). Animals were randomly divided into four groups, the normal group (normal), control group (control), low concentration of Dual-Oligo (LDO) group, and high concentration of Dual-Oligo (HDO) group. After 7 days of oral administration, fecal pellet amount, fecal weight, water content of fecal were measured. Blood chemistry, short-chain fatty acid (SCFA), gastrointestinal transit ratio and length and intestinal mucosa were analyzed. RESULTS Dual-Oligo increased the fecal weight, and water content of feces in rats with loperamide-induced constipation. Gastrointestinal transit ratio and length and area of intestinal mucosa significantly increased after treatment with Dual-Oligo in loperamide-induced rats. A high concentration of Dual-Oligo tended to produce more acetic acid than that observed for the control group, and Dual-Oligo affected the production of total SCFA. Bifidobacteria concentration of cecal contents in the high-concentration oligosaccharide (HDO) and low-concentration oligosaccharide (LDO) groups was similar to the result of the normal group. CONCLUSIONS These results showed that Dual-Oligo is a functional material that is derived from a natural food product and is effective in ameliorating constipation.
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Affiliation(s)
- Sung Hee Han
- Bk21Plus, College of Health Science, Korea University, Seoul 02841, Korea
| | - Ki Bae Hong
- Institute for Biomaterials, Korea University, Seoul 02841, Korea
| | - Eun Young Kim
- Department of Public Health Sciences, Graduate School, Korea University, 145 Anam-ro, Sungbuk-gu, Seoul 02841, Korea
| | - So Hyun Ahn
- Department of Public Health Sciences, Graduate School, Korea University, 145 Anam-ro, Sungbuk-gu, Seoul 02841, Korea
| | - Hyung Joo Suh
- Department of Public Health Sciences, Graduate School, Korea University, 145 Anam-ro, Sungbuk-gu, Seoul 02841, Korea
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29
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Recent advances on prebiotic lactulose production. World J Microbiol Biotechnol 2016; 32:154. [DOI: 10.1007/s11274-016-2103-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Accepted: 06/27/2016] [Indexed: 12/25/2022]
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30
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Soisangwan N, Gao DM, Kobayashi T, Khuwijitjaru P, Adachi S. Production of Lactulose from Lactose in Subcritical Aqueous Ethanol. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12413] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Nontanut Soisangwan
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
- Department of Biotechnology, Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Da-Ming Gao
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
| | - Pramote Khuwijitjaru
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
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31
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Kareb O, Champagne CP, Aïder M. Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. J Dairy Sci 2016; 99:2552-2570. [DOI: 10.3168/jds.2015-10037] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 12/15/2015] [Indexed: 12/20/2022]
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32
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Brannelly NT, Hamilton-Shield JP, Killard AJ. The Measurement of Ammonia in Human Breath and its Potential in Clinical Diagnostics. Crit Rev Anal Chem 2016; 46:490-501. [PMID: 26907707 DOI: 10.1080/10408347.2016.1153949] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Ammonia is an important component of metabolism and is involved in many physiological processes. During normal physiology, levels of blood ammonia are between 11 and 50 µM. Elevated blood ammonia levels are associated with a variety of pathological conditions such as liver and kidney dysfunction, Reye's syndrome and a variety of inborn errors of metabolism including urea cycle disorders (UCD), organic acidaemias and hyperinsulinism/hyperammonaemia syndrome in which ammonia may reach levels in excess of 1 mM. It is highly neurotoxic and so effective measurement is critical for assessing and monitoring disease severity and treatment. Ammonia is also a potential biomarker in exercise physiology and studies of drug metabolism. Current ammonia testing is based on blood sampling, which is inconvenient and can be subject to significant analytical errors due to the quality of the sample draw, its handling and preparation for analysis. Blood ammonia is in gaseous equilibrium with the lungs. Recent research has demonstrated the potential use of breath ammonia as a non-invasive means of measuring systemic ammonia. This requires measurement of ammonia in real breath samples with associated temperature, humidity and gas characteristics at concentrations between 50 and several thousand parts per billion. This review explores the diagnostic applications of ammonia measurement and the impact that the move from blood to breath analysis could have on how these processes and diseases are studied and managed.
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Affiliation(s)
- N T Brannelly
- a Department of Biological Biomedical and Analytical Science , University of the West of England , Bristol , UK
| | | | - A J Killard
- a Department of Biological Biomedical and Analytical Science , University of the West of England , Bristol , UK
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33
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Quantification of Lactulose and Epilactose in the Presence of Lactose in Milk using a dual HPLC analysis. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0405-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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34
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Zeng XA, Zhou K, Liu DM, Brennan CS, Brennan M, Zhou JS, Yu SJ. Preparation of fructooligosaccharides using Aspergillus niger 6640 whole-cell as catalyst for bio-transformation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.031] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Rentschler E, Schuh K, Krewinkel M, Baur C, Claaßen W, Meyer S, Kuschel B, Stressler T, Fischer L. Enzymatic production of lactulose and epilactose in milk. J Dairy Sci 2015; 98:6767-75. [DOI: 10.3168/jds.2015-9900] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 06/21/2015] [Indexed: 01/05/2023]
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Bernal C, Illanes A, Wilson L. Improvement of efficiency in the enzymatic synthesis of lactulose palmitate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3716-3724. [PMID: 25797166 DOI: 10.1021/jf505222x] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Sugar esters are considered as surfactants due to its amphiphilic balance that can lower the surface tension in oil/water mixtures. Enzymatic syntheses of these compounds are interesting both from economic and environmental considerations. A study was carried out to evaluate the effect of four solvents, temperature, substrate molar ratio, biocatalyst source, and immobilization methodology on the yield and specific productivity of lactulose palmitate monoester synthesis. Lipases from Pseudomonas stutzeri (PsL) and Alcaligenes sp. (AsL), immobilized in porous silica functionalized with octyl groups (adsorption immobilization, OS) and with glyoxyl-octyl groups (both adsorption and covalent immobilization, OGS), were used. The highest lactulose palmitate yields were obtained at 47 °C in acetone, for all biocatalysts, while the best lactulose:palmitic acid molar ratio differed according to the immobilization methodology, being 1:1 for AsL-OGS biocatalyst (20.7 ± 3%) and 1:3 for the others (30-50%).
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Affiliation(s)
- Claudia Bernal
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, P.O. Box 4059, Valparaíso, Chile
| | - Andres Illanes
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, P.O. Box 4059, Valparaíso, Chile
| | - Lorena Wilson
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, P.O. Box 4059, Valparaíso, Chile
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