Artificial Neural Network-Assisted Spectrophotometric Method for Monitoring Fructo-oligosaccharides Production

Erdős, Balázs; Grachten, Maarten; Czermak, Peter; Kovács, Zoltán

doi:10.1007/s11947-017-2011-3

Cited by 8 publications

(6 citation statements)

References 29 publications

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“…The quantity of by-products increases continuously over time, but the rapid flux decrease occurs after just a few minutes and reaches its minimum after 1 h, so the accumulation of brown by-products cannot explain the fouling phenomenon. The spectroscopic measurement of FOS [36], in which the quantity and length of the FOS were not linearly correlated and could not be determined using a single wavelength, shows that the FOS are not responsible for the increase in absorbance (Figure 6).…”

Section: Resultsmentioning

confidence: 99%

Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production

et al. 2019

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Fructo-oligosaccharides (FOS) are linear fructans comprising 2–5 fructose units linked to a terminal glucose residue. They are widely used as food and feed additives due to their sweetness, low calorific value, and prebiotic properties. Here we describe the synthesis of FOS catalyzed by a cell-free crude enzyme solution containing recombinant fructosyltransferase (1-FFT) produced in the yeast Kluyveromyces lactis. During the enzyme catalysis, glucose accumulates as a by-product and eventually inhibits FOS production. We therefore used an enzyme membrane reactor (EMR) to achieve the continuous removal of glucose and the simultaneous replenishment of sucrose. We observed a loss of flux during the reaction with the characteristics of complete pore blocking, probably caused by a combination of proteins (enzyme molecules) and polysaccharides (FOS). Such complex fouling mechanisms must be overcome to achieve the efficient production of FOS using EMR systems.

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Section: Resultsmentioning

confidence: 99%

Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production

et al. 2019

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“…ANNs can use input-output data to recognize and guess patterns by training and learning, bringing unique benefits to process control including control of complex processes and unknown (Kondakci and Zhou 2017). This tool is reported in the literature as efficient for assessing and predicting the influence of various factors on the processing of foods (Erdős et al 2018;Espinosa-Sandoval et al 2019;Sun et al 2019) and storage (Badia-Melis et al 2016;Kodogiannis 2017;Shi et al 2018). However, none of those works used this tool for data grouping, according to their similarities, to corroborate sensory analysis results, evaluated by other statistical tools.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

Barros

Natarelli

Tavares

et al. 2020

Food Bioprocess Technol

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The aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw materials, soy and green banana flours, according to their nutritional characteristics and to evaluate them sensorially, through exploratory methods. The results of proximate composition, phenolic compounds, antioxidant activity, hardness and color were submitted to Kohonen's self-organizing maps (KSOMs) and the samples trend to form three groups. All treatments showed functional properties due to their high protein content, dietary fiber, phenolic compounds, and antioxidants. All formulations had good sensory acceptance (grades between 6.71 and 7.11) and the simplex-centroid design used to optimize the acceptance was effective. The Check-All-That-Apply (CATA) analysis indicated sensory differences between the treatments. It is concluded that the KSOMs is effective to nutritionally describe and classify samples and cocoa shell, soy, and green banana flours provided nutritional and sensory characteristics acceptable to consumers, making them viable for inclusion in human nutrition.

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“…But this represents a decrease of 26.5% when both CDWs are taken into account, suggesting that both enzymes in the crude enzyme solution show transferase and hydrolysis activity. Because higher glucose concentrations can inhibit the transferase activity of the enzymes, systems such as enzyme membrane reactors may be needed for further process development so that the residence time of the enzymes can be adjusted to further optimize the transferase/hydrolysis ratio (Erdos et al, 2017;Burghardt et al, 2019b;Fan et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Enhancing the Heterologous Fructosyltransferase Activity of Kluyveromyces lactis: Developing a Scaled-Up Process and Abolishing Invertase by CRISPR/Cas9 Genome Editing

Burghardt

Fan

Baas

et al. 2020

Front. Bioeng. Biotechnol.

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The enzymatic production of prebiotic fructo-oligosaccharides (FOS) from sucrose involves fructosyltransferases (FFTs) and invertases, both of which catalyze forward (transferase) and reverse (hydrolysis) reactions. FOS yields can therefore be increased by favoring the forward reaction. We investigated process conditions that favored transferase activity in the yeast strain Kluyveromyces lactis GG799, which expresses a native invertase and a heterologous FFT from Aspergillus terreus. To maximize transferase activity while minimizing native invertase activity in a scaled-up process, we evaluated two reactor systems in terms of oxygen input capacity in relation to the cell dry weight. In the 0.5-L reactor, we found that galactose was superior to lactose for the induction of the LAC4 promoter, and we optimized the induction time and induction to carbon source ratio using a response surface model. Based on the critical parameter of oxygen supply, we scaled up the process to 7 L using geometric similarity and a higher oxygen transport rate, which boosted the transferase activity by 159%. To favor the forward reaction even more, we deleted the native invertase gene by CRISPR/Cas9 genome editing and compared the ΔInv mutant to the original production strain in batch and fed-batch reactions. In fed-batch mode, we found that the ΔInv mutant increased the transferase activity by a further 66.9%. The enhanced mutant strain therefore provides the basis for a highly efficient and scalable fed-batch process for the production of FOS.

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Artificial Neural Network-Assisted Spectrophotometric Method for Monitoring Fructo-oligosaccharides Production

Cited by 8 publications

References 29 publications

Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production

Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production

Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

Enhancing the Heterologous Fructosyltransferase Activity of Kluyveromyces lactis: Developing a Scaled-Up Process and Abolishing Invertase by CRISPR/Cas9 Genome Editing

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