Biotechnological Advancements, Innovations and Challenges for Sustainable Xylitol Production by Yeast

Baptista, Sara Isabel Leite; Romaní, Aloia; Domingues, Lucı́lia

doi:10.1016/b978-0-12-809633-8.21580-x

Cited by 6 publications

(2 citation statements)

References 65 publications

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“…Blackspot is also negatively moderate associated with glucitol (0.40), cellobiose (0.33) and sucrose (0.32). Xylitol is a valuable building block for the production of several other value added chemicals (Baptista et al ., 2021) while myo‐Inosittol is important in cell wall biosynthesis, auxin storage and transportation, stress‐related molecule generation and is central factor in growth and development of plants (Qiao et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Metabolic profiling and biochemical analysis of stored Hass avocado fruit by GC‐MS and UHPLC‐UV‐VIS revealed oxidative stress as the main driver of ‘blackspot’ physiological disorder

Uarrota

Hernández

Ponce

et al. 2022

Int J of Food Sci Tech

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Summary The goal of this study was to use GC‐MS and UHPLC‐UV‐VIS‐based metabolomic tools combined with chemometric analysis to discriminate between fruit with blackspot physiological disorder independently of storage condition (regular air or controlled atmosphere) and without blackspot (hereafter referred to as ‘Control’). The study looked at polar metabolites, enzymes, fatty acids and oxidative stress markers. Fruit with high levels of lenticel damage are more likely to develop blackspot, which appears to be exacerbated by H2O2 and peroxidation of lipids. Lower catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO), superoxide dismutase (SOD) and phenylalanine‐ammonia lyase (PAL) activities together with lower levels of polyphenols (syringic acid, epigallocatechin, quercetin and vanillic) and fatty acids (linolenic, linoleic and palmitic acid), as well as ß‐sitosterol, methyl‐3‐hydroxybutyrate, glyceric acid, hydroxyl butanoic acid, L‐threonic acid, hydroxyl glutaric acid and xylose contributed to a higher prevalence of blackspot disorder in stored Hass avocados, which was accompanied by upregulation of soluble proteins. Finally, chemometric analysis revealed a positive relationship between blackspot disorder with gluconic, palmitoleic, galactose oxime, glyceric, hydroxyglutaric, MDA, syringic and oleic acid, as well as a negative relationship with catechin, epigallocatechin, SOD, CAT and tagatose. The study concluded that oxidative stress is the main driver of ‘Blackspot’ physiological disorder.

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Section: Resultsmentioning

confidence: 99%

Metabolic profiling and biochemical analysis of stored Hass avocado fruit by GC‐MS and UHPLC‐UV‐VIS revealed oxidative stress as the main driver of ‘blackspot’ physiological disorder

Uarrota

Hernández

Ponce

et al. 2022

Int J of Food Sci Tech

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“…Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, known as FODMAPs, play an essential role in fermentation [ 12 ]. In some studies, enzymatically hydrolysed oat hull was fermented using Spathaspora hagerdaliae UFMG-CM-Y303, Saccharomyces cerevisiae strains, and other yeasts to produce xylitol, a sugar alcohol, and ethanol [ 3 , 13 , 14 ]. Combined saccharification and simultaneous or spontaneous fermentation are also used to produce fermented food and beverages, especially in beer brewing [ 11 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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Avena sativa (A. sativa) oats have recently made a comeback as suitable alternative raw materials for dairy substitutes due to their functional properties. Amylolytic and cellulolytic enzyme-assisted modifications of oats produce new products that are more appealing to consumers. However, the biochemical and functional alteration of products and extracts requires careful selection of raw materials, enzyme cocktails, and technological aspects. This study compares the biochemical composition of different A. sativa enzyme-assisted water extracts and evaluates their microbial growth using spontaneous fermentation and the antimicrobial properties of the ferment extracts. Fibre content, total phenolic content, and antioxidant activity were evaluated using traditional methodologies. The degradation of A. sativa flour was captured using scanning electron microscopy (SEM); moreover, sugar and oligosaccharide alteration were identified using HPLC and HPLC-SEC after INFOGEST in vitro digestion (IVD). Additionally, taste differentiation was performed using an electronic tongue with principal component analysis. The oat liquid extracts were continuously fermented using two ancient fermentation starters, birch sap and Tibetan kefir grains. Both starters contain lactic acid bacteria (LAB), which has major potential for use in bio-preservation. In fermented extracts, antimicrobial properties against Gram-positive Staphylococcus aureus and group A streptococci as well as Gram-negative opportunistic bacteria such as Escherichia coli and Pseudomonas aeruginosa were also determined. SEM images confirmed the successful incorporation of enzymes into the oat flour. The results indicate that using enzyme-assisted extraction significantly increased TPC and antioxidant activity in both the extract and residues. Additionally, carbohydrates with a molecular mass (MM) of over 70,000 kDa were reduced to 7000 kDa and lower after the incorporation of amylolytic and cellulolytic enzymes. The MM impacted the variation in microbial fermentation, which demonstrated favourable antimicrobial properties. The results demonstrated promising applications for developing functional products and components using bioprocessing as an innovative tool.

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Critical Analysis on Xylitol Production Employing Integrated Approaches in Sugarcane and Corn Processing Mills

Durán-Aranguren

Cajiao-Pedraza²,

Ospina-Paz³

et al. 2022

Current Advances in Biotechnological Production of Xylitol

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Biotechnological Advancements, Innovations and Challenges for Sustainable Xylitol Production by Yeast

Cited by 6 publications

References 65 publications

Metabolic profiling and biochemical analysis of stored Hass avocado fruit by GC‐MS and UHPLC‐UV‐VIS revealed oxidative stress as the main driver of ‘blackspot’ physiological disorder

Metabolic profiling and biochemical analysis of stored Hass avocado fruit by GC‐MS and UHPLC‐UV‐VIS revealed oxidative stress as the main driver of ‘blackspot’ physiological disorder

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Critical Analysis on Xylitol Production Employing Integrated Approaches in Sugarcane and Corn Processing Mills

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