Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods

Shintani, Tomoya

doi:10.3390/fermentation5020047

Cited by 31 publications

(16 citation statements)

References 73 publications

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“…The concentration of the final products may be further optimized according to their kinetics. The hexoses formed through the one-pot synthesis of lactose are of industrial relevance, and their individual production methods have been recently reviewed elsewhere 36 . www.nature.com/scientificreports www.nature.com/scientificreports/ Reaction mechanism of lactose hydrolysis and isomerization.…”

Section: Resultsmentioning

confidence: 99%

One-pot synthesis of sweetening syrup from lactose

Cheng

Metzger

Martínez‐Monteagudo

2020

Sci Rep

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Lactose has become the main byproduct of many dairy products and ingredients. current applications of lactose are insufficient to use the recovered lactose from manufacturing operations. Here we exemplified a new process for converting aqueous lactose into a sweeting syrup via one-pot synthesis. The synthesis consisted of two-steps: (1) enzymatic hydrolysis of lactose and (2) catalytic isomerization over MgO/SiO 2. The hydrolysis of lactose over β-galactosidase converted 95.77 ± 0.67% of lactose into glucose and galactose. The catalytic isomerization was performed over MgO/SiO 2 with different MgO loadings (10-40 wt.%). A battery of tests was conducted to characterize the different catalysts, including surface properties, basicity, and microstructure. the one-pot synthesis, enzymatic hydrolysis and catalytic isomerization over 20%-MgO/SiO 2 , converted 99.3% of lactose into a sweetening syrup made of glucose (30.48%), galactose (33.51%), fructose (16.92%), D-tagatose (10.54%), and lactulose (3.62%). The outcomes of this research present an opportunity for expanding the utilization of lactose.

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Section: Resultsmentioning

confidence: 99%

One-pot synthesis of sweetening syrup from lactose

Cheng

Metzger

Martínez‐Monteagudo

2020

Sci Rep

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“…Fucose is the most popular hexose in the food industry (Shintani 2019). This monosaccharide is a component of sucrose and is highly sweet, leading to applications in the food and beverage industries with health bene ts due to low glycemic response (Gueniche and Castiel-Higounenc 2017).…”

Section: Discussionmentioning

confidence: 99%

Rice (Oryza Sativa L.) Whole Grain Genome-Wide Association Study for Neutral Sugar Content

Panahabadi¹,

McKee²,

Ahmadikhah³

et al. 2021

Preprint

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Background Cell wall matrix polysaccharides are structurally complex and diverse, but our knowledge about their synthesis is limited. The building blocks (monosaccharides) of these polysaccharides have critical role in defining the number and the ultrastructure (size) of rice grains, and therefore would have great influence on seed vigor, yield and quality. Genome-wide association study (GWAS) is a method of choice for fine mapping of QTLs involved in defining plant cell wall structure and modifications. The monosaccharides that contribute to major cell wall matrix polysaccharides in whole grains of 197 rice accessions were quantified using acid hydrolysis and high-performance anion-exchange chromatography with pulsed amperometric detection. A GWAS of calculated monosaccharide content in rice whole grain (RWG) was carried out using 33,812 single-nucleotide polymorphisms (SNPs) to identify corresponding markers in 200 kbp flanking regions.Results In total, 49 significant SNPs contained in 19 genomic regions (QTLs) on eight chromosomes of rice were determined to be associated with monosaccharides content. The candidate genes in QTL regions included the following: arabinose content was associated with α-N-arabinofuranosidase, pectinesterase inhibitor, a glycoside hydrolase (GH) from family 16 (GH16 enzyme); xylose content was associated with ethylene-responsive element-binding protein and a pyruvate kinase; mannose content was associated with a MYB family transcription factor and S-domain receptor-like protein kinase; galactose content was associated with a glycocyltransferase (GT) from family 8 (GT8 enzyme), GRAS family transcription factor, glutathione S-transferase, GH16 and GH17 enzymes; fucose content was associated with a GH16 enzyme, lysine-rich arabinogalactan protein 19 and a receptor protein kinase; and finally rhamnose content was associated with OsFBX41, pectinesterase, COBRA-like protein, and OsSAUR13 (Auxin-responsive SAUR).Conclusion The results of this study should improve our understanding of the genetic basis of the factors that might be involved in the biosynthesis and turnover of major matrix polysaccharides present in RWG. Several QTLs were identified on different chromosomes, all are reported for first. Further, our data provide insight that will be useful in the design of future breeding programs, allowing breeders to use available genetic resources more effectively in meeting global food demand and supply.

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“…This illustrates an increase in the quality of protein rations with the addition of prebiotics BLS . Deproteination by B. licheniformis which produces chitinase enzymes and protease enzymes to degrade β (1,4) glycosidic bonds in chitin and release several proteins in the form of N-acetyl-Dglucosamine and acetylamino monomers, thereby increasing protein digestibility (Tharanathan and Kittur 2003;Shintani 2019). Lactobacillus spp.…”

Section: Measurement Of Metabolic Energy Value and Digestibility Of Prebiotics Bls Productsmentioning

confidence: 99%

Prebiotics^BLS from encapsulated of extract of shrimp waste bioconversion on feed supplement quality and its implication of metabolizable energy and digestibility at Indonesian local chicken

Abun

Rusmana

Widjastuti

et al. 2021

Journal of Applied Animal Research

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Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods

Cited by 31 publications

References 73 publications

One-pot synthesis of sweetening syrup from lactose

One-pot synthesis of sweetening syrup from lactose

Rice (Oryza Sativa L.) Whole Grain Genome-Wide Association Study for Neutral Sugar Content

Prebiotics^BLS from encapsulated of extract of shrimp waste bioconversion on feed supplement quality and its implication of metabolizable energy and digestibility at Indonesian local chicken

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Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods

Cited by 31 publications

References 73 publications

One-pot synthesis of sweetening syrup from lactose

One-pot synthesis of sweetening syrup from lactose

Rice (Oryza Sativa L.) Whole Grain Genome-Wide Association Study for Neutral Sugar Content

PrebioticsBLS from encapsulated of extract of shrimp waste bioconversion on feed supplement quality and its implication of metabolizable energy and digestibility at Indonesian local chicken

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Product

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Prebiotics^BLS from encapsulated of extract of shrimp waste bioconversion on feed supplement quality and its implication of metabolizable energy and digestibility at Indonesian local chicken