Conversion of sucrose to isomaltulose by Klebsiella planticola CCRC 19112

Huang, Junsheng; Hsu, Li-Chuan; Su, Yi-Jen

doi:10.1038/sj.jim.2900552

Cited by 61 publications

(58 citation statements)

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“…rhapontici, 12,15) Klebsiella sp. LX3, 40) Klebsiella sp., 41) K. planticola CCRC 19112, 42) Pantoea dispersa, 43) and Enterobacter sp. FMB1, 11) which produce mainly isomaltulose (75 85%), and A. radiobacter MX 332 37) and Ps.…”

Section: )mentioning

confidence: 99%

“…Besides these, parameters that play a role in the enzymes affinity towards the substrate and on substrate recognition include the substrate concentration, the nature of the bacterial culture media, and the method used for cell immobilization. 12,14,19,42,47) GH13 and catalytic mechanism. Sucrose isomerases are also known as sucrose mutases or glucosyltransferases, and have been classified under GH13, which together with families 70 and 77 form clan H of glycoside hydrolases, GH H (www.cazy.org).…”

Section: Biochemical Properties Of Sucrose Isomerasesmentioning

confidence: 99%

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Structure/Function Relationships of Sucrose Isomerases with Different Product Specificity

et al. 2010

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Sucrose and its substitutes.Sucrose (α D glucopyranosyl 1,2 β D fructofuranoside), called table sugar, is the most common sugar produced and accumulated by plants. 1) Large quantities of the disaccharide accumulate in the edible parts of some plants. 2) Currently, sucrose is used in many agro alimentary products. Nevertheless, though this disaccharide is cheap and easily produced from sugar cane or sugar beets, it is highly caloric. It is well known that the quantity and the frequency of sucrose consumption may induce metabolic and pathologic effects. Indeed, sucrose is efficiently metabolized, thereby influencing the glycaemia of the body and promoting dental caries.3) In mammals, sucrose is rapidly absorbed into the bloodstream in the small intestine and is hydrolysed into glucose and fructose. The ingestion of sucrose raises blood glucose and can cause problems for people suffering from defects in glucose metabolism, such as persons with hypoglycaemia or diabetes. These effects have stimulated the interest in finding other naturally occurring and synthetic sweeteners. Two parameters are critical for defining efficient sucrose substitutes; they should have nutritional qualities and not be harmful to the general health of the individual. 4) Many non or low cariogenic synthetic sugar substitutes are currently available and are found as ingredients in a variety of candies, drinks and diet food, and still novel compounds emerge. 5,6) The main sugar substitutes used to date are aspartame, saccharine, sucralose, and acésulfalme K. No sweetener is a perfect replacement for sucrose, the main limitation being their taste profiles. Moreover, sweeteners are among the most actively discussed additives because of their side effects on health, including dermatological problems, headaches, mood variations, respiratory difficulties, seizures and cancer. 7,8) Five different structural isomers of sucrose composed of glucose and fructose exist with inter glucosidic linkages being α 1,1 (trehalulose), α 1,3 (turanose), α 1,4 (maltulose), α 1,5 (leucrose) and α 1,6 (isomaltulose) as depicted in Fig. 1. These analogues are found in honey, sugar cane and other natural products in very low concentrations. Among these, isomaltulose is the sucrose analogue that has been most extensively studied.9 19) Isomaltulose ( α D glucopyranosyl 1,6 D fructofuranose ) , also known as palatinose, and trehalulose (α D glucopyranosyl 1,1 D fructopyranose) are natural and structural isomers of sucrose that have a sweet taste and very similar physical and organoleptic properties to sucrose. 20 22) Therefore they have been suggested as non cariogenic alternatives to sucrose and are widely used in health products and the food industry as e.g., soft drinks, chewing gums, cakes, candies, chocolate and toothpaste for isomaltulose and food and cosmetic products for trehalulose. 23)Isomaltulose and trehalulose properties and production. Isomaltulose and trehalulose possess sweetening powers of 30% and 70%, respectively, when compared to that of sucrose. 2,10,...

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Section: )mentioning

confidence: 99%

Section: Biochemical Properties Of Sucrose Isomerasesmentioning

confidence: 99%

Structure/Function Relationships of Sucrose Isomerases with Different Product Specificity

et al. 2010

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“…Isomaltulose contains lower cariogenic potential and it has been used commercially in Japan as an ingredient and substitute for sucrose in the production of chewing gum, yogurt, sweets and beverages (HUANG;HSU;SU, 1998). It also offers a low rate of hydrolysis and formation of monosaccharides in the body and it is recommended as an ingredient in food and beverages for diabetic persons and athletes YOSHIDA, 2003;NAGAI;GODA, 2008;HÄBERER et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Isomaltulose has a mild sweet taste, about 50% of the sweetness of sucrose (SHIMIZU; SUZUKI; NAKAJIMA, 1982;HASHIMOTO;YAMADA;OSHIMURA, 1987;HUANG;HSU;SU, 1998) and it has very similar physicochemical and sensorial properties when used in food, and when used as a substitute for sucrose, no difference in sweetness was noticed (HUANG;HSU;SU, 1998;CHEETHAM;IMBER;ISHERWOOD, 1982;TAKAZOE, 1989).…”

Section: Introductionmentioning

confidence: 99%

Production of isomaltulose obtained by Erwinia sp. cells submitted to different treatments and immobilized in calcium alginate

Kawaguti¹,

Sato²

2011

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada Production of isomaltulose obtained by Erwinia sp. cells submitted to different treatments and immobilized in calcium alginate Produção de isomaltulose obtida por células de Erwinia sp. submetidas a diferentes tratamentos e imobilizadas em alginato de cálcioHaroldo Yukio KAWAGUTI 1 *, Hélia Harumi SATO 1 IntroductionSucrose is the most widely used sweetener in food production due to its physicochemical and sensorial characteristics. However, because of its high calorific value and cariogenic properties, alternative sweeteners are being studied. Foods that promote a state of well being associated with health improvement and low risks of disease have become popular, as consumers are becoming more aware and well informed. For this reason, substitutes of sucrose in are being researched.In the past two decades, there has been an increasing interest in the production of isomaltulose, also known as Palatinose® (BUCHHOLZ;SEIBEL, 2008). Isomaltulose has a mild sweet taste, about 50% of the sweetness of sucrose (SHIMIZU; SUZUKI; NAKAJIMA, 1982;HASHIMOTO;YAMADA; OSHIMURA, 1987;HUANG;HSU;SU, 1998) and it has very similar physicochemical and sensorial properties when used in food, and when used as a substitute for sucrose, no difference in sweetness was noticed (HUANG; HSU; SU, 1998;CHEETHAM;IMBER;ISHERWOOD, 1982;TAKAZOE, 1989).Isomaltulose contains lower cariogenic potential and it has been used commercially in Japan as an ingredient and substitute for sucrose in the production of chewing gum, yogurt, sweets and beverages (HUANG; HSU; SU, 1998). It also offers a low rate of hydrolysis and formation of monosaccharides in the body and it is recommended as an ingredient in food and beverages for diabetic persons and athletes YOSHIDA, 2003;NAGAI;GODA, 2008;HÄBERER et al., 2009). ResumoNas últimas décadas, houve um incremento nos estudos da obtenção da isomaltulose, devido às suas propriedades físico-químicas e fisiológicas benéficas à saúde. Propriedades que incluem a baixa cariogenicidade, baixo índice glicêmico e maior estabilidade, propiciam o uso deste adoçante como substituinte da sacarose em alimentos, além de poder ser convertido para isomalte, um açúcar álcool dietético e não cariogênico aplicado na indústria de alimentos e farmacêutica. A isomaltulose (6-O-α-D-glucopyronosyl-1-6-D-fructofuranose) é um dissacarídeo redutor obtido através da conversão enzimática da sacarose, pela enzima α-glicosiltransferase. Foram realizados diferentes tratamentos para a preparação de células íntegras, células lisadas e extrato enzimático bruto da linhagem Erwinia sp. D12 imobilizados em alginato de cálcio. A coluna de leito empacotado de grânulos contendo células de Erwinia sp. sonicadas e imobilizadas em alginato de cálcio (CSI) atingiu máxima conversão de 53-59% de sacarose em isomaltulose e apresentou atividade por 480 horas. O xarope convertido foi purificado e a cristalização da isomaltulose foi realizada por abaixamento de temperatura. Os cristais de isomaltulose apresentaram pureza de 9...

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“…Unlike other carbohydrate hydrolyzing enzymes, which produce a single reaction product, sucrose isomerase produces multiple reducing sugar molecules, including glucose, fructose, trehalulose, and isomaltulose ( Fig. 1), 7,16) This enzyme is of considerable interest to researchers due to its main products, trehalulose and isomaltulose, 7,17) but the reaction mixture always contains substantial amounts of glucose and fructose as by-products. 9) Therefore, the detection of reducing sugar in the reaction mixture for assaying sucrose isomerase is basically inaccurate.…”

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A New Colorimetric Method for Determining the Isomerization Activity of Sucrose Isomerase

Park

Cho

Lim

et al. 2007

Bioscience, Biotechnology, and Biochemistry

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Conversion of sucrose to isomaltulose by Klebsiella planticola CCRC 19112

Cited by 61 publications

References 12 publications

Structure/Function Relationships of Sucrose Isomerases with Different Product Specificity

Structure/Function Relationships of Sucrose Isomerases with Different Product Specificity

Production of isomaltulose obtained by Erwinia sp. cells submitted to different treatments and immobilized in calcium alginate

A New Colorimetric Method for Determining the Isomerization Activity of Sucrose Isomerase

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