Fungal Inulinases as Potential Enzymes for Application in the Food Industry

Vela, Maria Rosa; Fernandes, Sebastiao; Jiang, Bo

doi:10.19026/ajfst.5.3201

Cited by 13 publications

(3 citation statements)

References 103 publications

(120 reference statements)

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“…FOS can be produced using three methods: extraction from inulin-rich plant material, enzymatic synthesis of sucrose, or degradation of inulin by enzyme hydrolysis [68][69][70]. However, the majority of FOS, which are food ingredients are synthesized through enzymatic degradation of inulin from plant polysaccharides or synthesized from sucrose by fructosyltransferase activity [71].…”

Section: Occurrence Of Fructooligosaccharidesmentioning

confidence: 99%

Oligosaccharides from Coprophilous Fungi: An Emerging Functional Food with Potential Health-Promoting Properties: a Recent Appraisal

Ojwach¹,

Adetunji²,

Mutanda³

et al. 2021

Preprint

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Functional foods are essential food products that possess health-promoting properties for the treatment of infectious diseases. In addition, they provide energy and nutrients, which are required for growth and survival. They occur as prebiotics or dietary supplements, including oligosaccharides, processed foods, and herbal products. However, oligosaccharides are more efficiently recognized and utilized, as they play a fundamental role as functional ingredients with great potential to improve health in comparison to other dietary supplements. They are low molecular weight carbohydrates with a low degree of polymerization. They occur as fructooligosaccharide (FOS), inulooligosaccharadie (IOS), and xylooligosaccahride (XOS), depending on their monosaccharide units. Oligosaccharides are produced by acid or chemical hydrolysis. However, this technique is liable to several drawbacks, including inulin precipitation, high processing temperature, low yields, high production costs, etc. As a consequence, the application of microbial enzymes for oligosaccharide production is recognized as a promising strategy. Microbial enzymatic production of FOS and IOS occurs by submerged or solid-state fermentation in the presence of suitable substrates (sucrose, inulin) and catalyzed by fructosyltransferases and inulinases. Incorporation of FOS and IOS enriches the rheological and physiological characteristics of foods. They are used as low cariogenic sugar substitutes, suitable for diabetics, and as prebiotics, probiotics & nutraceutical compounds. In addition, these oligosaccharides are employed as anticancer & antioxidant agents and aid in mineral absorption, lipid metabolism, immune regulation etc. This review, therefore, focuses on the occurrence, physico-chemical characteristics, and microbial enzymatic synthesis of FOS and IOS from coprophilous fungi. In addition, the potential health benefits of these oligosaccharides were discussed in detail.

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Section: Occurrence Of Fructooligosaccharidesmentioning

confidence: 99%

Oligosaccharides from Coprophilous Fungi: An Emerging Functional Food with Potential Health-Promoting Properties: a Recent Appraisal

Ojwach¹,

Adetunji²,

Mutanda³

et al. 2021

Preprint

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“…But the acid hydrolysis process results in the degradation of fructose and formation of difructose anhydrides which results in the formation of colored end product. Due to these drawbacks of acid hydrolysis process, inulinase enzymes gained much importance by which 90 -95% of fructose can be recovered in a single step without formation of any bi products (4,5).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Process Parameters for High Yield Production of Exo-Inulinase from Trichoderma asperellum RSBR08 by Using Solid State Fermentation

G¹,

Sukumar²

2020

CTBP

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Inulinase is an industrially applicable enzyme which is used widely in the production of ultra high fructose syrups and fructooligosaccharides. Production of inulinase enzyme in a cost effective manner is the major challenge faced. In the present research study, Trichoderma asperellum RSBR08 which has the capability to produce high exo-inulinase enzyme is produced by using the solid state fermentation. Process parameters for production of exo-inulinase by using solid state fermentation were optimized. Results showed high exo-inulinase production in garlic as substrate (199.2±6.3 U/gds), 45% moisture percentage (228.4±3.4), 26 o C temperature (219.1±5.8) and 5.0 pH (213.6±4.5). Effect of different metals viz. Mg 2+ ,Zn 2+ , K + ,Ca 2+ , Na + ,Mn 2+ and Hg 2+ were studied on the production of exo-inulinase enzyme in which Ca 2+ induced the enzyme production (196.3±5.6) whereas Hg 2+ has inhibited the inulinase production (37.0±3.3). Based on the above results, the solid substrate fermentation parameters optimized can be used industrially.

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“…Fructose is a sweetener of the Food and Drug Administration category Generally Recognized as Safe (GRAS), thus considered as a healthy alternative to sucrose since the monomer possesses a greater sweetening capacity and is furthermore beneficial to diabetic patients [6]. Industrial conditions for the chemical hydrolysis of inulin (i. e., high temperatures, 80-100 °C and acid pHs between 1 and 2), result in product degradation and certain by-products are obtained, such as difructose anhydride, that change the properties of the final product to a dark brown solution with a lower sweetening capability [7]. Nevertheless, fructololigosaccharides have gained attention as functional-food components because of the associated bifidogenic and health-promoting properties [8,9].…”

Section: Introductionmentioning

confidence: 99%

High level production of a recombinant acid stable exoinulinase from Aspergillus kawachii

Chesini

Wagner

Baruque

et al. 2018

Protein Expression and Purification

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Fungal Inulinases as Potential Enzymes for Application in the Food Industry

Cited by 13 publications

References 103 publications

Oligosaccharides from Coprophilous Fungi: An Emerging Functional Food with Potential Health-Promoting Properties: a Recent Appraisal

Oligosaccharides from Coprophilous Fungi: An Emerging Functional Food with Potential Health-Promoting Properties: a Recent Appraisal

Optimization of Process Parameters for High Yield Production of Exo-Inulinase from Trichoderma asperellum RSBR08 by Using Solid State Fermentation

High level production of a recombinant acid stable exoinulinase from Aspergillus kawachii

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