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Yang H, Han Y, Peng X. Efficient production of sophorose from glucose and its potentially industrial application in cellulase production. BIORESOURCE TECHNOLOGY 2024; 412:131402. [PMID: 39218367 DOI: 10.1016/j.biortech.2024.131402] [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: 07/10/2024] [Revised: 08/19/2024] [Accepted: 08/30/2024] [Indexed: 09/04/2024]
Abstract
Sophorose is the most effective inducer for cellulase production by Trichoderma reesei. Currently, the biosynthesis of sophorose is very inefficient, resulting in that unavailable for cellulase production in industry. In this study, CoGH1A, a multifunctional thermophilic glycoside hydrolase, was employed for sophorose production. Under the optimized conditions, the sophorose yield was 37.86 g/L with a productivity of 9.47 g/L/h which is by far the highest productivity. Meanwhile, the Fe3O4-CS-THP-CoGH1A nanoparticles were constructed to realize the recycling of CoGH1A. After 5 cycles of catalysis, Fe3O4-CS-THP-CoGH1A retained about 83.90 % enzyme activity. Finally, the mixtures of glucose and disaccharides (MGDC) obtained after being catalyzed by CoGH1A was used for cellulase production. As a result, the cellulase productivity achieved 188.38 FPU/L/h in 120 h. These results indicated that sophorose could be efficiently produced from glucose via transglycosylation by CoGH1A, making it possible to be industrially used as the inducer to improving the cellulase productivity.
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Affiliation(s)
- Haiqian Yang
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; Key Laboratory of Biopharmaceutical Preparation and Delivery, Chinese Academy of Sciences, Beijing 100190, China; School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yejun Han
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; Key Laboratory of Biopharmaceutical Preparation and Delivery, Chinese Academy of Sciences, Beijing 100190, China; School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiaowei Peng
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; Key Laboratory of Biopharmaceutical Preparation and Delivery, Chinese Academy of Sciences, Beijing 100190, China; School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, China.
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Magwaza B, Amobonye A, Pillai S. Microbial β-glucosidases: Recent advances and applications. Biochimie 2024; 225:49-67. [PMID: 38734124 DOI: 10.1016/j.biochi.2024.05.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/05/2024] [Accepted: 05/06/2024] [Indexed: 05/13/2024]
Abstract
The global β-glucosidase market is currently estimated at ∼400 million USD, and it is expected to double in the next six years; a trend that is mainly ascribed to the demand for the enzyme for biofuel processing. Microbial β-glucosidase, particularly, has thus garnered significant attention due to its ease of production, catalytic efficiency, and versatility, which have all facilitated its biotechnological potential across different industries. Hence, there are continued efforts to screen, produce, purify, characterize and evaluate the industrial applicability of β-glucosidase from actinomycetes, bacteria, fungi, and yeasts. With this rising demand for β-glucosidase, various cost-effective and efficient approaches are being explored to discover, redesign, and enhance their production and functional properties. Thus, this present review provides an up-to-date overview of advancements in the utilization of microbial β-glucosidases as "Emerging Green Tools" in 21st-century industries. In this regard, focus was placed on the use of recombinant technology, protein engineering, and immobilization techniques targeted at improving the industrial applicability of the enzyme. Furthermore, insights were given into the recent progress made in conventional β-glucosidase production, their industrial applications, as well as the current commercial status-with a focus on the patents.
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Affiliation(s)
- Buka Magwaza
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, P. O. Box 1334, Durban, 4000, South Africa.
| | - Ayodeji Amobonye
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, P. O. Box 1334, Durban, 4000, South Africa.
| | - Santhosh Pillai
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, P. O. Box 1334, Durban, 4000, South Africa.
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Niu D, Zhao N, Wang J, Mchunu NP, Permaul K, Singh S, Wang Z. Boosting Fructosyl Transferase's Thermostability and Catalytic Performance for Highly Efficient Fructooligosaccharides (FOS) Production. Foods 2024; 13:2997. [PMID: 39335925 PMCID: PMC11431173 DOI: 10.3390/foods13182997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2024] [Revised: 09/09/2024] [Accepted: 09/14/2024] [Indexed: 09/30/2024] Open
Abstract
Achieving enzymatic food processing at high substrate concentrations can significantly enhance production efficiency; however, related studies are notably insufficient. This study focused on the enzymatic synthesis of fructooligosaccharides (FOS) at high temperature and high substrate concentration. Results revealed that increased viscosity and limited substrate solubility in high-concentration systems could be alleviated by raising the reaction temperature, provided it aligned with the enzyme's thermostability. Further analysis of enzyme thermostability in real sucrose solutions demonstrates that the enzyme's thermostability was remarkedly improved at higher sucrose concentrations, evidenced by a 10.3 °C increase in melting temperature (Tm) in an 800 g/L sucrose solution. Building upon these findings, we developed a novel method for enzymatic FOS synthesis at elevated temperatures and high sucrose concentrations. Compared to existing commercial methods, the initial transglycosylation rate and volumetric productivity for FOS synthesis increased by 155.9% and 113.5%, respectively, at 65 °C in an 800 g/L sucrose solution. This study underscores the pivotal role of substrate concentration, incubation temperature, and the enzyme's actual status in advancing enzyme-catalyzed processes and demonstrates the potential of enzymatic applications in enhancing food processing technologies, providing innovative strategies for the food industry.
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Affiliation(s)
- Dandan Niu
- Department of Biological Chemical Engineering, College of Chemical Engineering and Material Sciences, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Nan Zhao
- Department of Biological Chemical Engineering, College of Chemical Engineering and Material Sciences, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jun Wang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Nokuthula Peace Mchunu
- National Research Foundation, P.O. Box 2600, Pretoria 0001, South Africa
- School of Life Science, University of KwaZulu Natal, Durban 4000, South Africa
| | - Kugen Permaul
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, P.O. Box 1334, Durban 4001, South Africa
| | - Suren Singh
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, P.O. Box 1334, Durban 4001, South Africa
| | - Zhengxiang Wang
- Department of Biological Chemical Engineering, College of Chemical Engineering and Material Sciences, Tianjin University of Science and Technology, Tianjin 300457, China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
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Kumari A, K. G. R, Sudhakaran. V. A, Warrier AS, Singh NK. Unveiling the Health Benefits of Prebiotics: A Comprehensive Review. Indian J Microbiol 2024; 64:376-388. [PMID: 39010994 PMCID: PMC11246341 DOI: 10.1007/s12088-024-01235-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 02/19/2024] [Indexed: 07/17/2024] Open
Abstract
Prebiotics play a pivotal role in fostering probiotics, essential contributors to the creation and maintenance of a conducive environment for beneficial microbiota within the human gut. To qualify as a prebiotic, a substance must demonstrate resilience to stomach enzymes, acidic pH levels, and intestinal bacteria, remaining unabsorbed in the digestive system while remaining accessible to gut microflora. The integration of prebiotics and probiotics into our daily diet establishes a cornerstone for optimal health, a priority for health-conscious consumers emphasizing nutrition that supports a balanced gut flora. Prebiotics offer diverse biological functions in humans, exhibiting antiobesity, antimicrobial, anticancer, anti-inflammatory, antidiabetic, and cholesterol-lowering properties, along with preventing digestive disorders. Numerous dietary fibers possessing prebiotic attributes are inadvertently present in our diets, emphasizing the broader significance of prebiotics. It is crucial to recognize that, while all dietary fibers are prebiotics, not all prebiotics fall under the category of dietary fibers. The versatile applications of prebiotics extend across various industries, such as dairy, bakery, beverages, cosmetics, pharmaceuticals, and other food products. This comprehensive review provides insights into different prebiotics, encompassing their sources, chemical compositions, and applications within the food industry.
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Affiliation(s)
- Anuradha Kumari
- Department of Dairy Chemistry, Sanjay Gandhi Institute of Dairy Technology, Bihar Animal Sciences University, Patna, Bihar India
| | - Rashmi K. G.
- Department of Dairy Technology, Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala India
| | - Aparna Sudhakaran. V.
- Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala India
| | - Aswin S. Warrier
- Department of Dairy Engineering, Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala India
| | - Niraj K. Singh
- Department of Veterinary Biochemistry, College of Veterinary and Animal Sciences, Bihar Animal Sciences University, Patna, Bihar India
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Plakys G, Urbelienė N, Urbelis G, Vaitekūnas J, Labanauskas L, Mažonienė E, Meškys R. Conversion of β-1,6-Glucans to Gentiobiose using an endo-β-1,6-Glucanase PsGly30A from Paenibacillus sp. GKG. Chembiochem 2024; 25:e202400010. [PMID: 38439711 DOI: 10.1002/cbic.202400010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/20/2024] [Accepted: 03/04/2024] [Indexed: 03/06/2024]
Abstract
A plethora of di- and oligosaccharides isolated from the natural sources are used in food and pharmaceutical industry. An enzymatic hydrolysis of fungal cell wall β-glucans is a good alternative to produce the desired oligosaccharides with different functionalities, such as the flavour enhancer gentiobiose. We have previously identified PsGly30A as a potential yeast cell wall degrading β-1,6-glycosidase. The aim of this study is to characterise the PsGly30A enzyme, a member of the GH30 family, and to evaluate its suitability for the production of gentiobiose from β-1,6-glucans. An endo-β-1,6-glucanase PsGly30A encoding gene from Paenibacillus sp. GKG has been cloned and overexpressed in Escherichia coli. The recombinant enzyme has been active towards pustulan and yeast β-glucan, but not on laminarin from the Laminaria digitata, confirming the endo-β-1,6-glucanase mode of action. The PsGly30A shows the highest activity at pH 5.5 and 50 °C. The specific activity of PsGly30A on pustulan (1262±82 U/mg) is among the highest reported for GH30 β-1,6-glycosidases. Moreover, gentiobiose is the major reaction product when pustulan, yeast β-glucan or yeast cell walls have been used as a substrate. Therefore, PsGly30A is a promising catalyst for valorisation of the yeast-related by-products.
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Affiliation(s)
- Gediminas Plakys
- Department of Molecular Microbiology and Biotechnology, Institute of Biochemistry, Life Sciences Center, Vilnius University, Sauletekio 7, LT-10257, Vilnius, Lithuania
- Department of Research and Development Roquette Amilina, AB, J. Janonio 12, LT, 35101 Panevezys, Lithuania
| | - Nina Urbelienė
- Department of Molecular Microbiology and Biotechnology, Institute of Biochemistry, Life Sciences Center, Vilnius University, Sauletekio 7, LT-10257, Vilnius, Lithuania
| | - Gintaras Urbelis
- Department of Organic Chemistry, Center for Physical Sciences and Technology, Akademijos 7, LT-08412, Vilnius, Lithuania
| | - Justas Vaitekūnas
- Department of Molecular Microbiology and Biotechnology, Institute of Biochemistry, Life Sciences Center, Vilnius University, Sauletekio 7, LT-10257, Vilnius, Lithuania
| | - Linas Labanauskas
- Department of Organic Chemistry, Center for Physical Sciences and Technology, Akademijos 7, LT-08412, Vilnius, Lithuania
| | - Edita Mažonienė
- Department of Research and Development Roquette Amilina, AB, J. Janonio 12, LT, 35101 Panevezys, Lithuania
| | - Rolandas Meškys
- Department of Molecular Microbiology and Biotechnology, Institute of Biochemistry, Life Sciences Center, Vilnius University, Sauletekio 7, LT-10257, Vilnius, Lithuania
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Zhang S, Ni D, Zhu Y, Xu W, Zhang W, Mu W. A comprehensive review on the properties, production, and applications of functional glucobioses. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37819266 DOI: 10.1080/10408398.2023.2261053] [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: 10/13/2023]
Abstract
Glucobiose is a range of disaccharides consisting of two glucose molecules, generally including trehalose, kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, and gentiobiose. The difference glycosidic bonds of two glucose molecules result in the diverse molecular structures, physiochemical properties and physiological functions of these glucobioses. Some glucobioses are abundant in nature but have unconspicuous roles on health like maltose, whereas some rare glucobioses display remarkable biological effects. It is unpractical process to extract these rare glucobioses from natural resources, while biological synthesis is a feasible approach. Recently, the production and application of glucobiose have attracted considerable attention. This review provides a comprehensive overview of glucobioses, including their natural sources and physicochemical properties like structure, sweetness, digestive performance, toxicology, and cariogenicity. Specific enzymes used for the production of various glucobioses and fermentation production processes are summarized. Additionally, their versatile functions and broad applications are also introduced.
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Affiliation(s)
- Shuqi Zhang
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Dawei Ni
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Xu
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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Wang Y, Li C, Ban X, Gu Z, Hong Y, Cheng L, Li Z. Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07. Foods 2022; 11:foods11091207. [PMID: 35563929 PMCID: PMC9105970 DOI: 10.3390/foods11091207] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/15/2022] [Accepted: 04/19/2022] [Indexed: 02/04/2023] Open
Abstract
Maltooligosaccharides are a novel type of functional oligosaccharides with potential applications in food processing and can be produced by glycosyl hydrolases hydrolyzing starch. However, the main obstacle in industrial applications is the balance between the high temperature of the process and the stability of enzymes. In this study, based on the structural information and in silico tools (DSDBASE-MODIP, Disulfide by Design2 and FoldX), two disulfide bond mutants (A211C-S214C and S409C-Q412C) of maltotetraose-forming amylase from Pseudomonas saccharophila STB07 (MFAps) were generated to improve its thermostability. The mutation A211C-S214C was closer to the catalytic center and showed significantly improved thermostability with a 2.6-fold improved half-life at 60 °C and the thermal transition mid-point increased by 1.6 °C, compared to the wild-type. However, the thermostability of mutant S409C-Q412C, whose mutation sites are closely to CBM20, did not change observably. Molecular dynamics simulations revealed that both disulfide bonds A211C-S214C and S409C-Q412C rigidified the overall structure of MFAps, however, the impact on thermostability depends on the position and distance from the catalytic center.
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Affiliation(s)
- Yinglan Wang
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; (Y.W.); (C.L.); (X.B.); (Z.G.); (Y.H.); (L.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; (Y.W.); (C.L.); (X.B.); (Z.G.); (Y.H.); (L.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; (Y.W.); (C.L.); (X.B.); (Z.G.); (Y.H.); (L.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; (Y.W.); (C.L.); (X.B.); (Z.G.); (Y.H.); (L.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; (Y.W.); (C.L.); (X.B.); (Z.G.); (Y.H.); (L.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; (Y.W.); (C.L.); (X.B.); (Z.G.); (Y.H.); (L.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; (Y.W.); (C.L.); (X.B.); (Z.G.); (Y.H.); (L.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-510-8532-9237
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