Characterization of an &lt;small&gt;L&lt;/small&gt;-Arabinose Isomerase from &lt;i&gt;Bacillus thermoglucosidasius&lt;/i&gt; for &lt;small&gt;D&lt;/small&gt;-Tagatose Production

Seo, Myung-Ji

doi:10.1271/bbb.120723

Cited by 24 publications

(11 citation statements)

References 25 publications

(21 reference statements)

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“…Due to the unusual properties of these carboxylesterases and lipases, such as their resistance to organic solvents and enantiospecificity and stereospecificity, these enzymes may prove to be valuable for industrial applications in biocatalysis. s0170 7.2.3 L-arabinose Isomerase p0360 Due to its low calorific content, yet being 92% as sweet as sucrose, Tagatose, an isomer of D-galactose could be used as a novel sweetener in food products, as well as aiding in the amelioration of type-2 diabetes and hyperglycemia (Seo, 2013). It has been heralded ½Q21 as a low-calorie sweetener in a wide variety of foods, beverages, health foods, and dietary supplements, as well as nonchronic drugs, tooth paste, and mouth wash (Oh, 2007).…”

Section: U N C O R R E C T E D P R O O Fmentioning

confidence: 99%

“…This has focussed on enzymatic conversion using L-arabinose isomerases (L-AI; EC 5.3.1.4), since chemical production of D-tagatose from D-galactose has some disadvantages, such as complex purification steps, chemical waste formation, and by-product formation (Fan et al, 2014). p0370 L-arabinose isomerases have been isolated and characterized from several Geobacillus strains, including G. stearothermophilus KCCM 12265 (Kim, Kim, Oh, & Oh, 2006), G. stearothermophilus US100 (Rhimi & Bejar, 2006), G. stearothermophilus IAM 11001 (Cheng, Mu, & Jiang, 2010), G. stearothermophilus DSM 22 (Lee et al, 2005), G. thermodenitrificans (Kim & Oh, 2005), and G. thermoglucosidasius KCTC 1828 (Seo, 2013). Higher optimum reaction temperatures (50e70 C) change the aldoseeketose equilibrium adding weight to the exploitation of Geobacillus in this regard.…”

Section: U N C O R R E C T E D P R O O Fmentioning

confidence: 99%

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The Genus Geobacillus and Their Biotechnological Potential

Hussein

Lisowska

Leak

2015

Advances in Applied Microbiology

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The genus Geobacillus comprises a group of Gram-positive thermophilic bacteria, including obligate aerobes, denitrifiers, and facultative anaerobes that can grow over a range of 45-75°C. Originally classified as group five Bacillus spp., strains of Bacillus stearothermophilus came to prominence as contaminants of canned food and soon became the organism of choice for comparative studies of metabolism and enzymology between mesophiles and thermophiles. More recently, their catabolic versatility, particularly in the degradation of hemicellulose and starch, and rapid growth rates have raised their profile as organisms with potential for second-generation (lignocellulosic) biorefineries for biofuel or chemical production. The continued development of genetic tools to facilitate both fundamental investigation and metabolic engineering is now helping to realize this potential, for both metabolite production and optimized catabolism. In addition, this catabolic versatility provides a range of useful thermostable enzymes for industrial application. A number of genome-sequencing projects have been completed or are underway allowing comparative studies. These reveal a significant amount of genome rearrangement within the genus, the presence of large genomic islands encompassing all the hemicellulose utilization genes and a genomic island incorporating a set of long chain alkane monooxygenase genes. With G+C contents of 45-55%, thermostability appears to derive in part from the ability to synthesize protamine and spermine, which can condense DNA and raise its Tm.

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Section: U N C O R R E C T E D P R O O Fmentioning

confidence: 99%

Section: U N C O R R E C T E D P R O O Fmentioning

confidence: 99%

The Genus Geobacillus and Their Biotechnological Potential

Hussein

Lisowska

Leak

2015

Advances in Applied Microbiology

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“…The rare sugar monosaccharide D-tagatose, which has the advantage of having low calorific content, accompanied by more than 90% sweetness compared to sucrose. As D-tagatose has been classified by the US Food and Drug Administration (FDA) to be generally recognized as safe (GRAS), it is considered as a promising sweetener that can be utilized in various applications in food industries [1][2][3]. Due to its relative low glycemic index, it can be considered as an alternative to glucose by playing an important role in mitigating the effect on hyperglycemia, type-2 diabetes, probiotic function, and antioxidant activity [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Screening and Identification of Lactic Acid Bacteria with D-tagatose Production Capability

Wen

Zhou

Huang

et al. 2019

BJI

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Aims: D-tagatose is a natural ketohexose which can be used as a functional sweetener in foods, diary and beverages products. Isolation of new bacterial strains having the ability to produce Dtagatose is a continuously trending topic of research. Study Design: Screening of strains with D-tagatose production by identification and determination of its ability to produce D-tagatose content. Place and Duration of Study: School of Food and Biological Engineering, Jiangsu University between May 2018 and April 2019. Methodology: We initially screened and identified the strains capable of producing D-tagatose through kimchi liquid, and determined the species and genetic characteristics of the strain by physiological, biochemical and molecular biological identification, and then determined the content of D-tagatose by high performance liquid chromatography. Finally calculate the ability of the strain to produce D-tagatose. Li et al.; BJI, 23(2): 1-6, 2019; Article no.BJI.49412 2 Results: In this study, 4 strains of lactic acid bacteria (LAB) were isolated from kimchi sample. The isolates were identified as Lactobacillus spp. (Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus salivarius) on the basis of morphological, physicochemical characteristics and analysis of 16S rDNA gene sequence. Because of the novelty, strain designated as L. salivarius UJS 003 was considered for D-tagatose yield. Fermentation of D-tagatose was carried out using galactose as substrate for 48 hr at 37 °C, and HPLC method was used to determine the yield. The experimental results exhibited a D-tagatose yield of 3.134 g/L by L. salivarius UJS 003. Conclusion: The strain UJS 003 represented as a potent D-tagatose producer and could be useful in a variety of biotechnological and industrial processes, particularly food and beverage industries. Short Research Article

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“…Several authors have described the microbial production of D-GI (Kim et al, 2001;2002;Jorgensen et al, 2004;Kim, 2004;Deok-Kun, 2007;Patel et al, 2012). L-arabinose is catabolized in grampositive bacteria through isomerization and converted into L-ribulose, which constitutes the first step in the catabolic pathway of L-arabinose (Lee et al, 2004;Xu et al, 2012;2013;2015). The same enzyme catalyzes the isomerization of D-galactose into D-tagatose (Zhang et al, 2007;Cheng et al, 2009;Mei et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…The most relevant D-GI producing strains, isolated from aguamiel, were identified as Bacillus sp, L. pentosus and L. diolivorans. Strains from Bacillus and from L. pentosus have been previously reported as D-GI producers (Oh, 2007;Seo, 2013), whereas no previous report exists for L. diolivorans as capable of isomerization of Dgalactose. For the induction of D-GI production, a culture medium reported by Zhang et al (2007), was modified.…”

Section: Discussionmentioning

confidence: 99%