Integrating the enzymatic syntheses of lactulose, epilactose and galacto-oligosaccharides

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-08-08 DOI:10.1016/j.fbp.2024.08.002

{"title":"Integrating the enzymatic syntheses of lactulose, epilactose and galacto-oligosaccharides","authors":"","doi":"10.1016/j.fbp.2024.08.002","DOIUrl":null,"url":null,"abstract":"<div><p>A mutant of cellobiose 2-epimerase from <em>Caldicellulosiruptor saccharolyticus</em> (CsCE H356N) was studied for obtaining higher yield of oligosaccharides than by lactose transgalactosylation with <em>Aspergillus oryzae</em> β-galactosidase (AO-βG). Firstly, heterologous production of CsCE H356N was optimized in Luria-Bertani broth and minimal medium. Then, CsCE H356N and AO-βG were used for the synthesis of oligosaccharides varying the sequence of reactions, temperature, and enzyme load. Reactions sequence did not affect the global yield (∼51 %) but modified the product composition. At the best conditions tested, the global yield increased twice with respect to GOS synthesis with AO-βG (25.6 %). When GOS synthesis was followed by the isomerization/epimerization of unreacted lactose, the final product had a higher content of lactulose and GOS than when the reactions sequence was inverted. In the former case lactulose-derived oligosaccharides (fGOS) and fructose were absent, while in the latter the final product mainly contained fGOS, small amounts of GOS, lactulose and fructose. Epilactose content was similar in both sequences.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001500","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

A mutant of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus (CsCE H356N) was studied for obtaining higher yield of oligosaccharides than by lactose transgalactosylation with Aspergillus oryzae β-galactosidase (AO-βG). Firstly, heterologous production of CsCE H356N was optimized in Luria-Bertani broth and minimal medium. Then, CsCE H356N and AO-βG were used for the synthesis of oligosaccharides varying the sequence of reactions, temperature, and enzyme load. Reactions sequence did not affect the global yield (∼51 %) but modified the product composition. At the best conditions tested, the global yield increased twice with respect to GOS synthesis with AO-βG (25.6 %). When GOS synthesis was followed by the isomerization/epimerization of unreacted lactose, the final product had a higher content of lactulose and GOS than when the reactions sequence was inverted. In the former case lactulose-derived oligosaccharides (fGOS) and fructose were absent, while in the latter the final product mainly contained fGOS, small amounts of GOS, lactulose and fructose. Epilactose content was similar in both sequences.

查看原文本刊更多论文

整合乳糖、表乳糖和半乳寡糖的酶法合成技术

研究了一种来自糖化钙纤维素酶的纤维生物糖 2-酰亚胺酶突变体（CsCE H356N），它比用黑曲霉β-半乳糖苷酶（AO-βG）进行乳糖转半乳糖化获得更高的低聚糖产量。首先，在 Luria-Bertani 肉汤和最小培养基中优化了 CsCE H356N 的异源生产。然后，使用 CsCE H356N 和 AO-βG 合成寡糖，并改变反应顺序、温度和酶载量。反应顺序不会影响总产率（51%），但会改变产物的组成。在测试的最佳条件下，与用 AO-βG 合成 GOS 相比，总产率提高了一倍（25.6%）。在合成 GOS 后，再对未反应的乳糖进行异构化/表聚化，最终产品中的乳糖和 GOS 含量高于反应顺序颠倒的情况。前者不含乳糖衍生低聚糖（fGOS）和果糖，而后者的最终产物主要含有 fGOS、少量 GOS、乳糖和果糖。两种序列中的表乳糖含量相似。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.