Lactose hydrolysis by β-galactosidase enzyme: optimization using response surface methodology

Das, Bikram Kumar; Roy, Ananda Prasad; Bhattacharjee, Sangita; Chakraborty, Sudip; Bhattacharjee, Chiranjib

doi:10.1016/j.ecoenv.2015.03.024

Cited by 59 publications

(28 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, there could be a rise in agricultural residues that would need to be treated. The main component of agricultural residue is glucose, which can be present in the composition of saccharides such as lactose, a disaccharide, and starch, a polysaccharide . These industrial residues may be potential feed sources for microorganisms like bacteria, which could transform them into desirable products such as 2,3‐butanediol (2,3‐BD) for the pharmaceutical and chemical industries .…”

Section: Introductionmentioning

confidence: 99%

Production of 2,3‐butanediol from diverse saccharides via fermentation

et al. 2019

View full text Add to dashboard Cite

The present study aimed to evaluate the potential use of whey to produce 2,3‐BD via the fermentation of lactose and its monosaccharides, glucose and galactose, in a synthetic culture medium (medium 9, M9) using a modified strain of Escherichia coli K12 MG1655 (E. coli JFR12) at a 0.1 L/L (10 vol%) inoculum ratio, 37 °C, atmospheric pressure, an initial pH 7.4, and 100 rpm for 72 h varying the saccharide concentration from 12.5, 25, and 50 g/L. The 2,3‐BD yield was ∼80 % of the theoretical yield using 25 g/L of glucose and lactose, corresponding to 0.38 g/g saccharides at a fermentation time of 48 h (glucose) and 72 h (lactose). However, the 2,3‐BD yield was halved (0.19 g/g galactose), fermenting 25 g/L of galactose at 48 h. Taking into account these results, two important conclusions were determined: i) E. coli JFR12 could transform galactose into 2,3‐BD although its yield was half of the yield observed with glucose at 48 h; and ii) E. coli JFR12 was as efficient as other natural 2,3‐BD producers such as Klebsiella species fermenting lactose. However, the E. coli strain has the advantage of being an innocuous strain. To the best of our knowledge, there is no other study presenting the production of 2,3‐BD from galactose and lactose with a genetically modified E. coli strain.

show abstract

Section: Introductionmentioning

confidence: 99%

Production of 2,3‐butanediol from diverse saccharides via fermentation

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Despite the burgeoning efforts in identifying novel α‐galactosidases, there exist bottlenecks in their use in industries such as low operational stability and high cost of enzyme production. Methods which can greatly reduce enzyme production cost and improve enzyme stabilities are highly desirable (Das, Roy, Bhattacharjee, Chakraborty, & Bhattacharjee, ; Nath, Mondal, et al, ). Immobilization technology has been successfully applied for developing various cost‐effective enzymatic processes (DiCosimo, McAuliffe, Poulose, & Bohlmann, ).…”

Section: Introductionmentioning

confidence: 99%

Enhanced elimination of non‐digestible oligosaccharides from soy milk by immobilized α‐galactosidase: A comparative analysis

Katrolia

Liu

et al. 2019

J Food Biochem

View full text Add to dashboard Cite

This study compared two immobilization matrices like calcium‐alginate and chitosan for immobilization of α‐galactosidase and evaluated their potential for the removal of non‐digestible raffinose family oligosaccharides from soy milk which cause abdominal discomfort. The pH optima of the free and immobilized enzymes were found to be similar at pH 4.0. The chitosan‐immobilized α‐galactosidase displayed higher optimal temperature (60°C) compared to alginate‐immobilized enzyme (45°C) and free enzyme (50°C). The chitosan‐immobilized and alginate‐immobilized α‐galactosidases displayed 93.7% and 97.6% hydrolysis of raffinose family oligosaccharides, respectively, while the free enzyme hydrolyzed only 30.3% oligosaccharides present in soy milk in 4 hr. Remarkably, both the immobilized enzymes showed complete removal of raffinose family oligosaccharides in 8 hr. Moreover, reusability studies indicate that even after five cycles of reuse, the chitosan and alginate‐immobilized enzymes displayed 99% and 60% hydrolysis, respectively. Practical applications In this study, we have used two inexpensive and non‐toxic matrices for immobilizing α‐galactosidase. We report that entrapment of α‐galactosidase with chitosan significantly improved the optimal temperature of α‐galactosidase, which is advantageous in food industry. The hydrolysis of raffinose family oligosaccharides in soy milk was also greatly enhanced after immobilization with chitosan and alginate. Thus, the results described in this study have relevance for development of safe, cost‐effective and efficient method for removal of non‐digestible soy oligosaccharides in food industry.

show abstract

“…El análisis del diseño factorial fraccionado PlackettBurman, el cual representa otra alternativa para fraccionar factoriales completos 2^k, donde el número de puntos de diseño no necesariamente es potencia de dos, pero sí múltiplo de cuatro, se realizó con el paquete estadístico Statgraphics® (STSC Inc. Rockville, Md, USA, versión plus 5.1), se utilizó para el análisis de datos usando el método de superficie de respuesta [23], con nivel de significancia de 0,05. los resultados del Análisis de Varianza (ANOVA) se presentan en el cuadro 5.…”

Section: No T(°c) Ph [E/s] T(min) Asignaciónunclassified

“…Por último, el gráfico de Pareto muestra que la temperatura y el pH no influyen de manera significativa sobre el proceso de hidrólisis, debido a que se encuentran en el la parte izquierda de la línea vertical, esto se debe a que se utilizó un complejo enzimático que trabaja a un amplio rango de temperatura y pH, posiblemente cambios en estos dos factores no influyeron de manera significativa sobre la actividad proteolítica de la enzima sobre las semillas de guandul [23].…”

Section: No T(°c) Ph [E/s] T(min) Asignaciónunclassified