Establishment of a rapid and effective plate chromogenic assay for screening of Aspergillus species with high β-fructofuranosidase activity for fructooligosaccharides production

Zhang, Jing; Wang, Lu; Luan, Chong; Liu, Guoxin; Liu, Jie; Zhong, Yaohua

doi:10.1016/j.mimet.2019.105740

Cited by 11 publications

(12 citation statements)

References 19 publications

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“…These enzymes are present in plants, bacteria, yeast, and fungal sources [ 13 , 14 , 15 , 16 , 17 , 18 ]. Among the fungal sources, strains from the genera Aspergillus have proven relevant for inulin-type FOS synthesis [ 18 , 19 , 20 , 21 , 22 ]. Enzymes can be produced by fermentation in a medium rich in sucrose.…”

Section: Introductionmentioning

confidence: 99%

Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides

Rosa

Flores‐Gallegos

Muñiz‐Márquez

et al. 2022

Foods

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Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were explored as sucrose alternatives to produce FOS, via whole-cell fermentation, with an Aspergillus oryzae DIA-MF strain. FOS production process was optimized through a central composite experimental design, with two independent variables: initial sucrose concentration in a medium composed of aguamiel and molasses (AgMe), and inoculum concentration. The optimized process—165 g/L initial sucrose in AgMe (adjusted with concentrated molasses) and 1 × 107 spores/mL inoculum concentration—resulted in an FOS production of 119 ± 12 g/L and a yield of 0.64 ± 0.05 g FOS/g GFi. Among the FOSs produced were kestose, nystose, 1-fructofuranosyl-nystose, and potentially a novel trisaccharide produced by this strain. To reduce the content of mono- and disaccharides in the mixture, run a successive fermentation was run with two Saccharomyces cerevisiae strains. Fermentations run with S. cerevisiae S227 improved FOS purity in the mixture from 39 ± 3% to 61.0 ± 0.6% (w/w) after 16 h of fermentation. This study showed that agro-industrial wastes such as molasses with aguamiel are excellent alternatives as substrate sources for the production of prebiotic FOS, resulting in a lower-cost process.

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Section: Introductionmentioning

confidence: 99%

Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides

Rosa

Flores‐Gallegos

Muñiz‐Márquez

et al. 2022

Foods

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“…7,8 Fructans or fructooligosaccharides can also be obtained through reactions catalyzed by the enzymes found in fungi, bacteria, or plants named fructansucrases or fructosyltransferases, besides chemical synthesis. 9 These enzymes belong to families 32 and 68 of glycoside hydrolases according to the CAZy database (www. cazy.org).…”

Section: Introductionmentioning

confidence: 99%

“…Lactobacillus gasseri is a homofermentative microorganism that inhabits the gastrointestinal tract of humans and exerts a probiotic function, especially due to the synthesis of prebiotic fructans (polymers of fructose) derived from sucrose and its hydrolyzates. , To date, only a few potential genes belonging to this organism related to the production of FOS have been characterized . Fructans have prebiotic activities by stimulating the multiplication of beneficial bacteria in the human gastrointestinal tract related to several health benefits. , The production of different fructans is associated with the physiological needs of each class of organism, and the most beneficial fructans to the human body have a degree of polymerization (DP) between DP2 and DP6, depending on the amount of fructose associated, attributable to their biomodulator characteristics. , Fructans or fructooligosaccharides can also be obtained through reactions catalyzed by the enzymes found in fungi, bacteria, or plants named fructansucrases or fructosyltransferases, besides chemical synthesis . These enzymes belong to families 32 and 68 of glycoside hydrolases according to the CAZy database ().…”

Section: Introductionmentioning

confidence: 99%

“…The advances in the development of functional foods are especially related to the progress in intestinal microbiota research . Bioactive oligosaccharides have attracted attention because of their many applications in the food and agro-industry, lowering their costs and expanding their production. ,, As a result, prebiotics emerged as an alternative to stimulate the growth and/or activity of beneficial bacteria that play an important role in the human body. The use of prebiotics as food resources for functional purposes has been severely hampered by the difficulty of maintaining their active conditions in the market for a long period given the requirements for temperature regulation and storage.…”

Section: Introductionmentioning

confidence: 99%

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Crystal Structure of a Sucrose-6-phosphate Hydrolase from Lactobacillus gasseri with Potential Applications in Fructan Production and the Food Industry

Lima

Almeida

Mera

et al. 2021

J. Agric. Food Chem.

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Fructooligosaccharides (FOSs) are polymers of fructose with a prebiotic activity because of their production and fermentation by bacteria that inhabit the gastrointestinal tract and are widely used in the industry and new functional foods. Lactobacillus gasseri stands out as an important homofermentative microorganism related to FOS production, and its potential applications in the industry are undeniable. In this study, we report the production and characterization of a sucrose-6-phosphate hydrolase from L. gasseri belonging to the GH32 family. Apo-LgAs32 and LgAs32 complexed with β-d-fructose structures were determined at a resolution of 1.94 and 1.84 Å, respectively. The production of FOS, fructans, 1-kestose, and nystose by the recombinant LgAs32, using sucrose as a substrate, shown in this study is very promising. When compared to its homologous enzyme from Lactobacillus reuteri, the production of 1-kestose by LgAs32 is increased; thus, LgAs32 can be considered as an alternative in fructan production and other industrial applications.

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“…A β-d-frutofuranosidase e suas habilidades de transfrutosilação foram descobertas observando-se a formação de outros produtos além de glicose e frutose, como frutanos com grau e polimerização DP2 e DP6 (76,77), durante a hidrólise da sacarose catalisada por essas enzimas. Importantes principalmente, relacionadas a obtenção de bioprodutos como os frutanos ou fruto-oligossacarídeos (FOS), que também podem ser obtidos por meio de reações catalisadas por essas enzimas encontradas em fungos, bactérias ou plantas (78,79).…”

Section: Estrutura E Função Das Hidrolases De Glicosídeosunclassified

Estudo estrutural e funcional de hidrolases de glicosídeos de organismos termofílicos

Almeida¹

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Os meus agradecimentos a Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), pelo apoio financeiro, por meio da bolsa de estudos do Projeto 16/09152-6, o que permitiu minha dedicação para a realização dos trabalhos aqui apresentados além da minha formação profissional.Agradeço ao Prof. Dr. João R. C. Muniz, por aceitar ser meu orientador neste projeto, pelos ensinamentos, pela paciência quando estive perdido, pela compreensão e pelas oportunidades.Ao Prof. Dr. Wanius Garcia da UFABC, por me apoiar no projeto, e ser um grande parceiro do nosso grupo, principalmente pelas análises biofísicas de SAXS e espalhamentos de luz, discussões e enriquecedoras colaborações nos trabalhos. À Dra. Amanda Bernardes, por toda ajuda nas etapas iniciais do trabalho, pelas valiosas dicas no laboratório, pelos ensinamentos dos experimentos, e por todo apoio oferecido ao nosso grupo.À minha família, em especial minha mãe, Bertilha, meu pai, Luiz Carlos, minha avó, Joana D'arc e minha tia, Lilian, por todo apoio em momentos de dificuldade, pelo apoio emocional, pelo amor e carinho, tudo em prol da minha busca de realização desse sonho de fazer o doutorado aqui na USP de São Carlos.Agradeço imensamente aos amigos, de longa data, e também aos novos que essa fase trouxe para minha vida. Agradecerei pessoalmente, quando possível, um por um! Aos amigos e colegas de casa, da Rep onde vivi o início do doutorado, pela recepção, dicas, apoio, descontrações e aprendizados.Aos amigos e vizinhos da Vila, onde vivi a maioria da fase de doutorado, incluindo a sobrevivência em meio á terrível pandemia que atingiu todo o planeta. Sou profundamente grato por todo apoio, amizade, compreensão e aprendizado.Os meus agradecimentos a alguns dos professores que foram meus grandes incentivadores para perseverar nessa caminhada acadêmica, em especial aos professores do Ens. médio: Sebastião; do curso Técnico: Kenia, Marcos, Cleusa e Taciano; e da Graduação: Hamilton, Valter, Geórgia, José Rubens e Lauro.Aos colaboradores com quem pude trabalhar em conjunto neste período, e juntos produzirmos alguns dos trabalhos aqui apresentados, e outros que estão por vir.Aos companheiros de laboratório (Biofísica e Biologia Estrutural), e dos vários dias de lutas, que certamente cometerei o equívoco de esquecer algum nome neste momento, portanto, não me arriscarei em nomear todos.Os meus agradecimentos ao corpo de docentes do IFSC-USP em especial aos professores Drs,

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Establishment of a rapid and effective plate chromogenic assay for screening of Aspergillus species with high β-fructofuranosidase activity for fructooligosaccharides production

Cited by 11 publications

References 19 publications

Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides

Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides

Crystal Structure of a Sucrose-6-phosphate Hydrolase from Lactobacillus gasseri with Potential Applications in Fructan Production and the Food Industry

Estudo estrutural e funcional de hidrolases de glicosídeos de organismos termofílicos

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