Efficient conversion of ᴅ-fructose to ᴅ-mannose enabled by coupled reactions of mannose isomerase and sugar kinase with co-factor regeneration

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Di Ma, Xiaocong Wu, Haodong Wu, Guofeng Gu, Xianwei Liu
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引用次数: 0

Abstract

ᴅ-Mannose is a functional monosaccharide that is difficult to prepare on a large scale via chemical or enzymatic synthetic routes due to low conversion rates and complex downstream isolation. In this study, a two-step enzymatic route was established to achieve highly efficient conversion of ᴅ-fructose to ᴅ-mannose without the need for a tedious isomer separation process. Firstly, a mannose isomerase from Xanthomonas phaseoli was coupled with a sugar 1-kinase from Bifidobacterium infantis and a polyphosphate kinase to synthesize mannose 1-phosphate (Man-1-P) from ᴅ-fructose and polyphosphate (PolyP), using adenosine 5′-triphosphate or adenosine 5′-monophosphate (AMP) as the regenerating co-factor. The reaction was optimized to achieve 99 % conversion of ᴅ-fructose at substrate concentrations of 300 mmol/L for ᴅ-fructose, with only 0.5 mmol/L AMP (1/600 equiv.) as the co-factor. The solution from the first-step reaction, containing Man-1-P, was simply clarified by centrifugation and then precipitated with calcium salt. Subsequently, Man-1-P was hydrolyzed by a phosphatase to yield ᴅ-mannose, which was purified by desalting with activated carbon adsorption. As a demonstration of this strategy, 11.1 g of ᴅ-mannose was produced with an overall yield of 85.6 %. This synthesis strategy is expected to be applicable for large-scale preparation.
甘露糖异构酶和糖激酶与辅助因子再生的偶联反应使蜜糖-果糖有效转化为蜜糖-甘露糖
甘露糖是一种功能性单糖,由于转化率低和下游分离复杂,难以通过化学或酶合成途径大规模制备。在本研究中,建立了一种两步法的酶解途径,可以高效地将蜜糖-果糖转化为甘露糖-蜜糖,而无需繁琐的同分异构体分离过程。首先,以5′-三磷酸腺苷或5′-单磷酸腺苷(AMP)为辅助再生因子,将相黄单胞菌的甘露糖异构酶与婴儿双歧杆菌的糖1激酶和多磷酸激酶偶联,以蜜糖-果糖和多磷酸(PolyP)为原料合成甘露糖1-磷酸(Man-1-P)。优化后,当底物浓度为300 mmol/L时,仅以0.5 mmol/L AMP(1/600当量)为辅助因子,其转化率可达99%。第一步反应产生的溶液含有Man-1-P,通过离心澄清,然后用钙盐沉淀。随后,Man-1-P被磷酸酶水解得到甘露糖,然后用活性炭吸附脱盐纯化。作为该策略的示范,生产11.1 g的甘露糖,总产量为85.6%。该合成策略有望应用于大规模制备。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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