“…In addition, some studies have shown that CEase can convert other β-1,4-linked disaccharides, such as lactose, through epimerization at the C-2 position, and catalyze the conversion of D-mannose and D-glucose as well ( Park et al, 2011 ). The CEase extracted from the thermophilic microorganism Caldicellulosiruptor bescii and Roseburia faecis also showed good catalytic properties ( Jameson et al, 2021 ). Fig.…”
Section: Methods Of D-mannose Productionmentioning
D-mannose is a natural and biologically active monosaccharide. It is the C-2 epimer of glucose and a component of a variety of polysaccharides in plants. In addition, D-mannose also naturally exists in some cells of the human body and participates in the immune regulation of cells as a prebiotic. Its good physiological benefits to human health and wide application in the food and pharmaceutical industries have attracted widespread attention. Therefore, in-depth research on preparation methods of D-mannose has been widely developed. This article summarizes the main production methods of D-mannose in recent years, especially the in-depth excavation from biomass raw materials such as coffee grounds, konjac flour, acai berry, etc., to provide new ideas for the green manufacture of D-mannose.
“…In addition, some studies have shown that CEase can convert other β-1,4-linked disaccharides, such as lactose, through epimerization at the C-2 position, and catalyze the conversion of D-mannose and D-glucose as well ( Park et al, 2011 ). The CEase extracted from the thermophilic microorganism Caldicellulosiruptor bescii and Roseburia faecis also showed good catalytic properties ( Jameson et al, 2021 ). Fig.…”
Section: Methods Of D-mannose Productionmentioning
D-mannose is a natural and biologically active monosaccharide. It is the C-2 epimer of glucose and a component of a variety of polysaccharides in plants. In addition, D-mannose also naturally exists in some cells of the human body and participates in the immune regulation of cells as a prebiotic. Its good physiological benefits to human health and wide application in the food and pharmaceutical industries have attracted widespread attention. Therefore, in-depth research on preparation methods of D-mannose has been widely developed. This article summarizes the main production methods of D-mannose in recent years, especially the in-depth excavation from biomass raw materials such as coffee grounds, konjac flour, acai berry, etc., to provide new ideas for the green manufacture of D-mannose.
“…On a lab scale, it is often produced recombinantly using bacteria such as E. coli (Ito et al, 2008;Jameson et al, 2021;Krewinkel et al, 2015). Most CE enzymes only epimerize lactose to epilactose; however, so far three CE enzymes have been reported to catalyze an epimerization and an isomerization reaction, generating both lactulose and epilactose (Jameson et al, 2021;Krewinkel et al, 2015). In addition, these CE enzymes show different optimum pH and temperature conditions (Ito et al, 2008;Jameson et al, 2021).…”
Section: Epilactosementioning
confidence: 99%
“…The authors also examined the efficacy of epilactose production from milk ultrafiltrate in an enzyme membrane reactor, achieving epilactose yields of 29.9% (of initial lactose content) in a batch process (conditions: 28 h, 8 • C, CE from D. gadei) or 18.5% in a continuous system (8 h, otherwise identical conditions) (Krewinkel et al, 2015). More recently, in a similar study, Jameson et al (2021) investigated the efficiency of two more CE enzymes from the thermophilic microorganism Caldicellulosiruptor bescii and the mesophilic microorganism Roseburia faecis for lactulose and epilactose production from concentrated WP. Furthermore, the authors demonstrated the temperaturedependent activity of the CE enzyme from C. bescii; at 70 • C, lactulose was the predominant product (30% lactulose and 24.7% epilactose), whereas at 30 • C, epilactose predominated (35% epilactose and 4.3% lactulose).…”
Section: Epilactosementioning
confidence: 99%
“…coli (Ito et al., 2008; Jameson et al., 2021; Krewinkel et al., 2015). Most CE enzymes only epimerize lactose to epilactose; however, so far three CE enzymes have been reported to catalyze an epimerization and an isomerization reaction, generating both lactulose and epilactose (Jameson et al., 2021; Krewinkel et al., 2015). In addition, these CE enzymes show different optimum pH and temperature conditions (Ito et al., 2008; Jameson et al., 2021).…”
Section: Indirect Applications (Lactose Derivative and Ingredients)mentioning
confidence: 99%
“…Most CE enzymes only epimerize lactose to epilactose; however, so far three CE enzymes have been reported to catalyze an epimerization and an isomerization reaction, generating both lactulose and epilactose (Jameson et al., 2021; Krewinkel et al., 2015). In addition, these CE enzymes show different optimum pH and temperature conditions (Ito et al., 2008; Jameson et al., 2021). Similar to lactulose, epilactose has also been shown to have prebiotic properties (Ito et al., 2008; Watanabe et al., 2008).…”
Section: Indirect Applications (Lactose Derivative and Ingredients)mentioning
Permeates are generated in the dairy industry as byproducts from the production of high‐protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a “zero waste” economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value‐added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In‐direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food‐based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).
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