Immobilized plant cells: A literature survey

Hulst, A.C.; Tramper, J.

doi:10.1016/0141-0229(89)90082-3

Cited by 80 publications

(21 citation statements)

References 72 publications

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“…O alginato é um dos suportes mais utilizados para a imobilização de células microbianas inteiras por ser uma metodologia simples e barata; além de ser uma técnica reprodutível que utiliza condições suaves durante o processo de imobilização [65][66][67][68][69][70][71] . Os alginatos são heteropolímeros lineares de ácidos carboxílicos compostos de subunidades monoméricas de β-D-ácido manurônico (M) e α-Lácido gulurônico (G) interligados por ligações 1,4-glicosídicas.…”

Section: Aprisionamento No Interior De Um Suporte Porosounclassified

Produção de isomaltulose, um substituto da sacarose, utilizando glicosiltransferase microbiana

Kawaguti¹,

Sato²

2008

Quím. Nova

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Section: Aprisionamento No Interior De Um Suporte Porosounclassified

Produção de isomaltulose, um substituto da sacarose, utilizando glicosiltransferase microbiana

Kawaguti¹,

Sato²

2008

Quím. Nova

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“…The immobilization of cells by entrapment in beds or capsules facilitates continuous flow-through arrangement, enables improved separation of products from the biocatalysts, significantly prolonges the biocatalysts half-life, ensures physical protection from shear forces, prevents cell aggregation, stimulates secondary-metabolite production, and preserves of the activity of multifunctional enzyme systems [9] [15 -17]. The immobilization of tomato cells by alginate, pectate or other hydrogels seems to be a suitable and convenient method for the preservation of different catalysts [15 -18].…”

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confidence: 99%

“…The cells immobilized with glutaraldehyde did neither consume glucose ( Figure) nor were viable, since they did not show any respiratory activity and were not stained with fluorescein or 2,3,5-triphenyltetrazolium chloride. Immobilization techniques have had a great impact on technology [3] [9]. Immobilized cells enclosed in hydrogels can be cultivated in a similar way as cultures in suspensions [6] [9].…”

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confidence: 99%

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Bioassay for the Determination of the Intra‐ and Extracellular Activity of Aminopeptidases in Immobilized Tomato Cells

Stano

Mičieta

Tintemann

et al. 2006

Chemistry & Biodiversity

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Permeabilized tomato cells were cross-linked with glutaraldehyde in the absence of a carrier. The immobilized cells demonstrated significantly lower aminopeptidase (AP) activities than untreated control cells. However, when immobilized with pectate and alginate gels, the tomato cells retained their AP activities. A new method for the determination of the activity of both extra- and intracellular AP was developed, based on enzyme-catalyzed hydrolysis of a series of synthetic beta-naphthylamides (betaNA) of the L-amino acids Ala, Arg, Leu, Pro, Tyr, or of the synthetic beta-methoxynaphthylamides (betaMNA) of Ala and Arg. Extracellular AP--produced by calli, cell-suspension culture, or seedlings of tomato cells grown on agar--hydrolyzed these peptidic substrates to the free naphthalene amines and amino acids. Staining with Fast Garnet GBC salt under formation of bright reddish azo dyes readily allowed the determination of AP activities. For the tomato-cell suspension, the intracellular activity accounted for 91.3-93.9% of the total activity, and the extracellular one for 6.1-8.7%, respectively. Our method permits the rapid, simple, and specific determination of plant aminopeptidases.

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“…Isomaltulose is currently produced in large scale through the use of stable continuous columns of immobilized cells (WU;BIRCH, 2005). Alginate is one of the most commonly used supports for immobilizing whole microbial cells (VORLOP; KLEIN, 1983), because its use is simple and cheap; it is also a reproducible technique and moderate during the immobilization process (HULST; TRAMPER, 1989). The present paper depicts the conversion of sucrose into isomaltulose by immobilized Erwinia sp.…”

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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Immobilized plant cells: A literature survey

Cited by 80 publications

References 72 publications

Produção de isomaltulose, um substituto da sacarose, utilizando glicosiltransferase microbiana

Produção de isomaltulose, um substituto da sacarose, utilizando glicosiltransferase microbiana

Bioassay for the Determination of the Intra‐ and Extracellular Activity of Aminopeptidases in Immobilized Tomato Cells

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

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