Comprehensive utilization of sucrose resources via chemical and biotechnological processes: A review

Ni, Dawei; Chen, Ziwei; Tian, Yuqing; Xu, Wei; Zhang, Wenli; Kim, Byung‐Gee; Mu, Wanmeng

doi:10.1016/j.biotechadv.2022.107990

Cited by 17 publications

(9 citation statements)

References 159 publications

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“…Sucrose has the advantages of high solubility, low price, long storage time, latent heat of crystallization, etc. Sucrose can be used directly for drying products and has critical applications in food, health care, and pharmaceutical applications (Ni et al., 2022). Like polysaccharides and peptides, sucrose has many active hydroxyl groups in its molecular structure (Brizuela et al., 2012), which have a strong chelating effect on metal ions (Walters et al., 2018).…”

Section: Discussionmentioning

confidence: 99%

Structural characterization and calcium absorption‐promoting effect of sucrose‐calcium chelate in Caco‐2 monolayer cells and mice

Du,

Wang,

Deng

et al. 2024

Journal of Food Science

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Sucrose emerges as a chelating agent to form a stable sucrose‐metal‐ion chelate that can potentially improve metal‐ion absorption. This study aimed to analyze the structure of sucrose‐calcium chelate and its potential to promote calcium absorption in both Caco‐2 monolayer cells and mice. The characterization results showed that calcium ions mainly chelated with hydroxyl groups in sucrose to produce sucrose‐calcium chelate, altering the crystal structure of sucrose (forming polymer particles) and improving its thermal stability. Sucrose‐calcium chelate dose dependently increased the amount of calcium uptake, retention, and transport in the Caco‐2 monolayer cell model. Compared to CaCl2, there was a significant improvement in the proportion of absorbed calcium utilized for transport but not retention (93.13 ± 1.75% vs. 67.67 ± 7.55%). Further treatment of calcium channel inhibitors demonstrated the active transport of sucrose‐calcium chelate through Cav1.3. Cellular thermal shift assay and quantitative reverse transcription‐polymerase chain reaction (qRT‐PCR) assays indicated that the ability of sucrose‐calcium chelate to promote calcium transport was attributed to its superior ability to bind with PMCA1b, a calcium transporter located on the basement membrane, and stimulate its gene expression compared to CaCl2. Pharmacokinetic analysis of mice confirmed the calcium absorption‐promoting effect of sucrose‐calcium chelate, as evident by the higher serum calcium level (44.12 ± 1.90 mg/L vs. 37.42 ± 1.88 mmol/L) and intestinal PMCA1b gene expression than CaCl2. These findings offer a new understanding of how sucrose‐calcium chelate enhances intestinal calcium absorption and could be used as an ingredient in functional foods to treat calcium deficiency.Practical ApplicationThe development of high‐quality calcium supplements is crucial for addressing the various adverse symptoms associated with calcium deficiency. This study aimed to prepare a sucrose‐calcium chelate and analyze its structure, as well as its potential to enhance calcium absorption in Caco‐2 monolayer cells and mice. The results demonstrated that the sucrose‐calcium chelate effectively promoted calcium absorption. Notably, its ability to enhance calcium transport was linked to its strong binding with PMCA1b, a calcium transporter located on the basement membrane, and its capacity to stimulate PMCA1b gene expression. These findings contribute to a deeper understanding of how the sucrose‐calcium chelate enhances intestinal calcium absorption and suggest its potential use as an ingredient in functional foods for treating calcium deficiency.

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Section: Discussionmentioning

confidence: 99%

Structural characterization and calcium absorption‐promoting effect of sucrose‐calcium chelate in Caco‐2 monolayer cells and mice

Du,

Wang,

Deng

et al. 2024

Journal of Food Science

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“…Sucrose is widely and readily available in various plant species such as sugarcane ( Saccharum spp.) and sugar beets ( Beta vulgaris ) [ 43 ]. Sucrose is widely used in dishes; however, excessive intake of sucrose may cause numerous health issues such as obesity, diabetes, and hypertension [ 44 ].…”

Section: Sweetenersmentioning

confidence: 99%

Alteration of oral microbial biofilms by sweeteners

Jeong,

Khan,

Tabassum

et al. 2024

Biofilm

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“…The crystal structure of Lr 121 GtfB-ΔNΔV (having the variable N-terminal region and structural domain V truncated) has been reported and shows the same organization of the U-fold of structural domains as the GSs, with the catalytic domain A having a circularly permutated (β/α) 8 barrel containing the homologous sequence motifs I–IV conserved in the family GH70. ,− The inactive Lr 121 GtfB-ΔNΔV D1015N mutant is complexed with maltopentaose (G5) occupying the donor subsites −1 through −5 but not acceptor subsites . Bai et al mutated T920 at the donor subsite −2/–3 to Trp, which retained only 17% of the total activity.…”

Section: Introductionmentioning

confidence: 99%

N1019D Mutant of Limosilactobacillus reuteri 121 4,6-α-Glucanotransferase GtfB Significantly Improved Catalytic Activity

Wang,

Dong,

et al. 2024

J. Agric. Food Chem.

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Limosilactobacillus reuteri 121 4,6-α-glucanotransferase GtfB (Lr 121 GtfB), belonging to glycoside hydrolase family 70 (GH70), synthesizes linear isomalto/malto polysaccharides having (α1→6) linkages attached to the nonreducing ends of (α1→ 4) linked maltose oligosaccharide segments using starch or maltodextrin as a substrate. Since Lr 121 GtfB has low catalytic activity and efficiency, it leads to substrate regeneration and reduced substrate utilization. In this study, we superimposed the crystal structure of Lr 121 GtfB-ΔNΔV with that of L. reuteri NCC 2613 GtfB-ΔNΔV (Lr 2613 GtfB-ΔNΔV) to identify the acceptor binding subsites +1 to +3 and constructed five single-residue mutants and a random mutagenesis of N1019. Compared with the wild-type, N1019D Lr 121 GtfB-ΔN did not alter the product specificity, increased the catalytic activity and efficiency by 420 and 590%, respectively, and maintained >80% relative activity in the pH 3.5−6.5 interval. The findings will contribute to the industrial application of Lr 121 GtfB and provide new solutions for starch synthesis of higher value derivatives.

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Comprehensive utilization of sucrose resources via chemical and biotechnological processes: A review

Cited by 17 publications

References 159 publications

Structural characterization and calcium absorption‐promoting effect of sucrose‐calcium chelate in Caco‐2 monolayer cells and mice

Structural characterization and calcium absorption‐promoting effect of sucrose‐calcium chelate in Caco‐2 monolayer cells and mice

Alteration of oral microbial biofilms by sweeteners

N1019D Mutant of Limosilactobacillus reuteri 121 4,6-α-Glucanotransferase GtfB Significantly Improved Catalytic Activity

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