Chromatographic separation and kinetic properties of fructosyltransferase from Aureobasidium pullulans

Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components. Recently, a great interest in dietary modulation of the human gut has been registered. Prebiotics, such as fructooligosaccharides (FOS), play a key role in the improvement of gut microbiota balance and in individual health. FOS are generally used as components of functional foods, are generally regarded as safe (generally recognized as safe status-from the Food and Drug Administration, USA), and worth about 150€ per kilogram. Due to their nutrition-and health-relevant properties, such as moderate sweetness, low carcinogenicity, low calorimetric value, and low glycemic index, FOS have been increasingly used by the food industry. Conventionally, FOS are produced through a two-stage process that requires an enzyme production and purification step in order to proceed with the chemical reaction itself. Several studies have been conducted on the production of FOS, aiming its optimization toward the development of more efficient production processes and their potential as food ingredients. The improvement of FOS yield and productivity can be achieved by the use of different fermentative methods and different microbial sources of FOSproducing enzymes and the optimization of nutritional and culture parameter; therefore, this review focuses on the latest progresses in FOS research such as its production, functional properties, and market data.

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“…In 2008, Antošová et al (2008) reported the chromatographic separation of an intracellular FTase from A . pullulans.…”

Section: Fos Microbial Production-transfructosylation Enzymesmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

137

108

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“…Enzymatic synthesis of glycosides is carried out using hydrolytic enzymes such as glucosidases, fructosidases, and galactosidases . These enzymes possess both hydrolytic and transferase activity . The ratio of hydrolytic and transferase activity of a particular enzyme preparation depends on the source of the enzyme, which determines the yield of the desired product .…”

Section: Introductionmentioning

confidence: 99%

Screening of Commercial Enzymes for Transfructosylation of Tyrosol: Effect of Process Conditions and Reaction Network

Hollá

Antošová

Karkeszová

et al. 2019

Biotechnology Journal

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Enzymatic fructosylation of organic acceptors other than saccharides brings new possibilities to synthesize molecules that do not exist in nature. The introduction of fructosyl moiety may lead to glycosides possessing enhanced physicochemical and bioactive properties which could be useful in the pharmaceutical and cosmetic industry. In this work, the regioselective synthesis of tyrosol β‐d‐fructofuranoside (TF) catalyzed by β‐fructofuranosidase is investigated. In the first step, 32 commercial enzyme preparations are screened for fructoside‐hydrolyzing activity. The most active preparations are subsequently examined for fructofuranosyl transfer from sucrose to tyrosol. The best candidate, Novozym 188, is chosen to study the effect of reaction conditions on the product formation in a batch reactor. The effects of substrate concentration, temperature, pH, time, and enzyme dosage on the concentration of TF produced are studied using the design of experiments methodology. The maximal product concentration of 3.8 g L−1 is achieved for the sucrose concentration of 1.5 m, tyrosol concentration of 29 g L−1, temperature of 41 °C, and pH 5.1. Besides the main transfructosylation reaction between sucrose and tyrosol, several side reactions take place. A reaction network includes also the formation of fructooligosaccharides and the hydrolysis of sucrose and all reaction products.

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“…Commercially, FOS can be produced by from sucrose using microbial b-fructosyltransferases (FTases) or b-fructofuranosidases (FFases) with high transfructosylating activity (Chen and Liu 1996). Such enzymes can be obtained from plants, bacteria or fungi, with the latter giving the greatest yields (Yun 1996;Antosová et al 2008). Several strains, especially those from the Aspergillus genus, are good FOS producers (Sangeetha et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Fructooligosaccharide production by Penicillium expansum

et al. 2010

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Fructooligosaccharides (FOS) production by Penicillium expansum was evaluated. In a first stage, the best conditions for P. expansum growth and sporulation were established with potato/dextrose/agar being the most suitable medium at between 22 and 25 degrees C, giving good growth and good sporulation. The inocula from this medium were used for FOS production using shake-flask cultures, and yielded 0.58 g FOS/g sucrose (3.25 g FOS/l.h), demonstrating the potential of this strain for sucrose conversion to FOS.

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Chromatographic separation and kinetic properties of fructosyltransferase from Aureobasidium pullulans

Cited by 37 publications

References 21 publications

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Screening of Commercial Enzymes for Transfructosylation of Tyrosol: Effect of Process Conditions and Reaction Network

Fructooligosaccharide production by Penicillium expansum

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