Biocatalytic synthesis of lactosucrose using a recombinant thermostable β-fructofuranosidase from
            <i>Arthrobacter</i>
            sp. 10138

Chen, Chunmei; Deng, Jieying; Li, Jianghua; Du, Guocheng; Li, Huazhong; Liu, Long

doi:10.1080/21655979.2020.1739404

Cited by 16 publications

(7 citation statements)

References 39 publications

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“…According to genome sequencing studies, certain strains of bacteria in the genus Arthrobacter exhibit the genes encoding proteolytic, lipolytic, and glycolytic pathways [ 115 , 116 , 117 ]. These revelations confirm the results of several studies related to such enzyme-producing Arthrobacter bacteria [ 118 , 119 ]. Proteolysis, lipolysis, and glycolysis are normally considered the important elements of biochemical change in milk during fermentation leading to the nutritional value of final products.…”

Section: Significance Of Arthrobacter Spp In the D...supporting

confidence: 89%

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Sutthiwong

Lekavat

Dufossé

2023

Foods

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Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.

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Section: Significance Of Arthrobacter Spp In the D...supporting

confidence: 89%

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Sutthiwong

Lekavat

Dufossé

2023

Foods

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“…The transfructosylation activity may allow the synthesis of additional FOS compounds, such as lactosucrose (4 G -β-D-galactosylsucrose, [ 62 ]) depending on the initial sugars. Moreover, certain β-galactosidases can also synthesize the lactosucrose [ 63 , 64 , 65 ].…”

Section: Discussionmentioning

confidence: 99%

β-Galactosidase-Producing Isolates in Mucoromycota: Screening, Enzyme Production, and Applications for Functional Oligosaccharide Synthesis

Volford

Varga

Szekeres

et al. 2021

JoF

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β-Galactosidases of Mucoromycota are rarely studied, although this group of filamentous fungi is an excellent source of many industrial enzymes. In this study, 99 isolates from the genera Lichtheimia, Mortierella, Mucor, Rhizomucor, Rhizopus and Umbelopsis, were screened for their β-galactosidase activity using a chromogenic agar approach. Ten isolates from the best producers were selected, and the activity was further investigated in submerged (SmF) and solid-state (SSF) fermentation systems containing lactose and/or wheat bran substrates as enzyme production inducers. Wheat bran proved to be efficient for the enzyme production under both SmF and SSF conditions, giving maximum specific activity yields from 32 to 12,064 U/mg protein and from 783 to 22,720 U/mg protein, respectively. Oligosaccharide synthesis tests revealed the suitability of crude β-galactosidases from Lichtheimia ramosa Szeged Microbiological Collection (SZMC) 11360 and Rhizomucor pusillus SZMC 11025 to catalyze transgalactosylation reactions. In addition, the crude enzyme extracts had transfructosylation activity, resulting in the formation of fructo-oligosaccharide molecules in a sucrose-containing environment. The maximal oligosaccharide concentration varied between 0.0158 and 2.236 g/L depending on the crude enzyme and the initial material. Some oligosaccharide-enriched mixtures supported the growth of probiotics, indicating the potential of the studied enzyme extracts in future prebiotic synthesis processes.

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“…Lactulose (4-O-β-d-galactopyranosyl-dfructose), even though being used mostly as a drug for the treatment of hepatic encephalopathy and chronic constipation, is properly considered a prebiotic [28]. Other lactose-derived bioactive compounds that are considered as health-promoting agents are: lactosucrose [29], lactitol (4-O-β-dgalactopyranosyl-D-sorbitol) [30], lactobionic acid (4-O-β-galactopyranosil-d-gluconate) [31], tagatose (3S,4S,5R)-1,3,4,5,6-pentahydroxy-hexan-2-one) [32] and fructosyl-galacto-oligosaccharides (fGOS) [33].…”

Section: Lactose-derived Prebioticsmentioning

confidence: 99%

Trends in lactose-derived bioactives: synthesis and purification

Vera

Guerrero

Illanes

2022

Syst Microbiol and Biomanuf

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Lactose obtained from cheese whey is a low value commodity despite its great potential as raw material for the production of bioactive compounds. Among them, prebiotics stand out as valuable ingredients to be added to food matrices to build up functional foods, which currently represent the most active sector within the food industry. Functional foods market has been growing steadily in the recent decades along with the increasing awareness of the World population about healthy nutrition, and this is having a strong impact on lactose-derived bioactives. Most of them are produced by enzyme biocatalysis because of molecular precision and environmental sustainability considerations. The current status and outlook of the production of lactose-derived bioactive compounds is presented with special emphasis on downstream operations which are critical because of the rather modest lactose conversion and product yields that are attainable. Even though some of these products have already an established market, there are still several challenges referring to the need of developing better catalysts and more cost-effective downstream operations for delivering high quality products at affordable prices. This technological push is expected to broaden the spectrum of lactose-derived bioactive compounds to be produced at industrial scale in the near future.

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Biocatalytic synthesis of lactosucrose using a recombinant thermostable β-fructofuranosidase from Arthrobacter sp. 10138

Cited by 16 publications

References 39 publications

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

β-Galactosidase-Producing Isolates in Mucoromycota: Screening, Enzyme Production, and Applications for Functional Oligosaccharide Synthesis

Trends in lactose-derived bioactives: synthesis and purification

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