Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale

Sánchez-Martínez, María; Soto−Jover, Sonia; Antolinos, Vera; Martínez−Hernández, Ginés Benito; López−Gómez, Antonio

doi:10.1007/s12393-020-09209-0

Cited by 62 publications

(37 citation statements)

References 149 publications

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“…Taken together, under the optimal fermentation condition with the DO concentration being no less than 5% in the repeated-batch culture, maximum FOS concentration of 548.3 ± 37.4 g/L, yield of 68.6% ± 2.6% (g FOS/g sucrose), and productivity of 9.13 ± 0.36 g•L −1 •h −1 were obtained in the repeated-batch culture. Compared with the results reported by Dominguez et al [3] for A. pullulans fermentation using a one-stage process in batch culture, the FOS concentration, yield, and productivity were 4.3 times, 7.2%, and 1.55 times higher, respectively. Compared with the results reported by Muñiz-Márquez et al [10] for Aspergillus oryzae DIA-MF fermentation using aguamiel as the substrate by a one-stage process in batch culture, FOS concentration, yield, and productivity were 26.0 times, 130.0%, and 9.9 times higher, respectively.…”

Section: Fos Production In a Membrane Integrated Repeated Batch Culturecontrasting

confidence: 74%

“…Fructo-oligosaccharides (FOS), such as 1-kestose (GF2), nystose (GF3), 1-fructofuranosyl nystose (GF4) and 1,1,1,1-kestohexose (GF5), are small dietary fibers with low caloric value and high prebiotic effects [1][2][3][4]. In addition to being calorie-free and non-carcinogenic sweeteners, FOS have superior functional properties such as modulation of colonic microflora, improvement of the gastrointestinal physiology and immune functions, bioavailability of minerals, metabolism of lipids and prevention of colonic carcinogenesis [4,5].…”

Section: Introductionmentioning

confidence: 99%

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Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode

Liang

Cao

et al. 2021

Molecules

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Fructo-oligosaccharides (FOS) are prebiotics with numerous health benefits. So far, the dissolved oxygen (DO) concentration control strategy for fermentative production of FOS is still unknown. In order to improve FOS production, the effects of DO concentration and fermentation mode on FOS using Aureobasidium pullulans were investigated in this study. The greatest FOS production (123.2 ± 6.2 g/L), with a yield of 61.6% ± 3.0% (g FOS/g sucrose), was obtained in batch culture under high DO concentration. Furthermore, repeated-batch culture revealed that enzyme production and FOS production were not closely associated with cell growth. By keeping the DO concentration above 5% in the repeated-batch culture, a maximum FOS concentration of 548.3 ± 37.4 g/L and yield of 68.6% ± 2.6% (g FOS/g sucrose) were obtained, which were 3.45% and 11.4% times higher than those obtained in the batch culture without DO control, respectively. Additionally, the ratios of 1-fructofuranosyl nystose (GF4) and 1,1,1,1-kestohexose (GF5) were 33.8% and 23.2%, respectively, in the product of repeated-batch culture, but these compounds were not detected in batch culture. Thus, it can be concluded that the DO concentration affects not only the yield of FOS but also the composition of FOS with different degrees of polymerization, which is the key factor in the fermentative production of FOS with a high polymerization degree.

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Section: Fos Production In a Membrane Integrated Repeated Batch Culturecontrasting

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode

Liang

Cao

et al. 2021

Molecules

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“…They are found in the blue agave plant, cereal grains (barley, wheat, oats), vegetables, and fruits (artichoke, asparagus, bananas, garlic, leeks, and onions) [ 48 ]. FOS are also proclaimed to be a significant class of bifidogenic oligosaccharides owing to their high production volume [ 49 ]. Different pharmaceutical industries have raised their FOS production through zero-waste production, as the waste feedstock is converted into a nutraceutical product due to its prebiotic nature [ 50 ].…”

Section: Types Of Prebioticsmentioning

confidence: 99%

Plant Prebiotics and Their Role in the Amelioration of Diseases

et al. 2021

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Prebiotics are either natural or synthetic non-digestible (non-)carbohydrate substances that boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large intestine are utilised by the beneficial microorganisms for the synthesis of short-chain fatty acids for their own growth. Although various food products are now recognized as having prebiotic properties, several others, such as almonds, artichoke, barley, chia seeds, chicory, dandelion greens, flaxseeds, garlic, and oats, are being explored and used as functional foods. Considering the benefits of these prebiotics in mineral absorption, metabolite production, gut microbiota modulation, and in various diseases such as diabetes, allergy, metabolic disorders, and necrotising enterocolitis, increasing attention has been focused on their applications in both food and pharmaceutical industries, although some of these food products are actually used as food supplements. This review aims to highlight the potential and need of these prebiotics in the diet and also discusses data related to the distinct types, sources, modes of action, and health benefits.

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“…This configuration of glycosidic bonds means FOS cannot be digested by humans, but they stimulate the growth of bifidobacteria and lactobacilli in the gastrointestinal tract, thus conferring prebiotic properties (Figueiredo, 2020). FOS have 30-50% of the sweetening power of sucrose (Florowska et al, 2016) and are therefore used as sugar replacements in food and beverage products (Sánchez-Martínez et al, 2020). Furthermore, prebiotic FOS fibers can be used to replace the fat content of fermented sausage products due to the similar texture (Bis-Souza et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…The industrial-scale production of FOS requires the expression of microbial enzymes (Ganaie and Gupta, 2014), which can be applied as whole-cell catalysts, crude enzyme extracts, or purified enzymes immobilized on a membrane or other carrier (Sánchez-Martínez et al, 2020). Given that FOS are intended for the food and feed sector, the enzymes used for this purpose must originate from safe expression systems such as the yeast Kluyveromyces lactis, which has "generally recognized as safe" (GRAS) status for the production of β-galactosidase and therefore meets safety requirements.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Heterologous Fructosyltransferase Activity of Kluyveromyces lactis: Developing a Scaled-Up Process and Abolishing Invertase by CRISPR/Cas9 Genome Editing

Burghardt

Fan

Baas

et al. 2020

Front. Bioeng. Biotechnol.

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The enzymatic production of prebiotic fructo-oligosaccharides (FOS) from sucrose involves fructosyltransferases (FFTs) and invertases, both of which catalyze forward (transferase) and reverse (hydrolysis) reactions. FOS yields can therefore be increased by favoring the forward reaction. We investigated process conditions that favored transferase activity in the yeast strain Kluyveromyces lactis GG799, which expresses a native invertase and a heterologous FFT from Aspergillus terreus. To maximize transferase activity while minimizing native invertase activity in a scaled-up process, we evaluated two reactor systems in terms of oxygen input capacity in relation to the cell dry weight. In the 0.5-L reactor, we found that galactose was superior to lactose for the induction of the LAC4 promoter, and we optimized the induction time and induction to carbon source ratio using a response surface model. Based on the critical parameter of oxygen supply, we scaled up the process to 7 L using geometric similarity and a higher oxygen transport rate, which boosted the transferase activity by 159%. To favor the forward reaction even more, we deleted the native invertase gene by CRISPR/Cas9 genome editing and compared the ΔInv mutant to the original production strain in batch and fed-batch reactions. In fed-batch mode, we found that the ΔInv mutant increased the transferase activity by a further 66.9%. The enhanced mutant strain therefore provides the basis for a highly efficient and scalable fed-batch process for the production of FOS.

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Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale

Cited by 62 publications

References 149 publications

Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode

Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode

Plant Prebiotics and Their Role in the Amelioration of Diseases

Enhancing the Heterologous Fructosyltransferase Activity of Kluyveromyces lactis: Developing a Scaled-Up Process and Abolishing Invertase by CRISPR/Cas9 Genome Editing

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