Pathway and regulation of erythritol formation in Leuconostoc oenos

Veiga‐da‐Cunha, Maria; Santos, Helena; Schaftingen, Emile Van

doi:10.1128/jb.175.13.3941-3948.1993

Cited by 97 publications

(66 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its industrial manufacturing is based on fermentation processes led by osmophilic yeasts such as [16,21,22,26,32] as well as some species of lactic acid bacteria, i.e., Oenococcus oeni, Leuconostoc mesenteroides and Lactobacillus sanfranciscencis [33][34][35]. Eythritol can also be produced from glycerol by Yarrowia lipolytica MK1 [36][37][38].…”

Section: Productionmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

View full text Add to dashboard Cite

observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

show abstract

Section: Productionmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

View full text Add to dashboard Cite

show abstract

“…mesenteroides, Glu-6-PDH and 6-PDG are both capable of transferring a hydrogen atom to either NAD ϩ or NADP ϩ , although with different affinities for the two cofactors (9,10). In contrast, GAPDH in Leuconostoc oenos is NAD ϩ -specific (11). In the regeneration steps, both D-LDH (12) and AlDH are NADH-dependent (13), whereas Ln.…”

mentioning

confidence: 99%

Non-equivalence of Hydrogen Transfer from Glucose to the pro-R and pro-S Methylene Positions of Ethanol during Fermentation by Leuconostoc mesenteroides Quantified by 2H NMR at Natural Abundance

Robins

Petavy

Nemmaoui

et al. 2008

Journal of Biological Chemistry

View full text Add to dashboard Cite

The anaerobic fermentation of glucose by Leuconostoc mesenteroides via the reductive pentose phosphate pathway leads to the accumulation of lactic acid and ethanol. The isotope redistribution coefficients (a ij ) that characterize the specific derivation of each hydrogen atom in ethanol in relation to the non-exchangeable hydrogen atoms in glucose and the medium water have been determined using quantitative 2 H NMR. First, it is confirmed that the hydrogens of the methylene group are related only to the 1 and 3 positions of glucose via the NAD(P)H pool and not to the 4 position, in contrast to ethanol produced by Saccharomyces cerevisiae. Second, it is found that the conversion factors (C f ) for the transfer of hydrogen to the pro-S and pro-R positions of the methylene group are not equivalent: the C f -1-R:C f -1-S ratio is 2.1, whereas the C f -3-R:C f -3-S ratio is 0.8. It is shown that this non-equivalence is not determined by the stereochemistry of the terminal NADH-and NADPH-dependent alcohol dehydrogenases, but is dependent on the cofactor selectivities of the reductive and oxidative steps of the reduced nucleotide cycle.

show abstract

“…Phosphoketolases (EC 4.1.2.9, EC 4.1.2.22) are thiamine diphosphate (ThDP)-dependent key enzymes of the pentose phosphate pathway of heterofermentative and facultative homofermentative lactic acid bacteria and of the D-fructose 6-phosphate (F6P) shunt of bifidobacteria (1,2,9,13,15,29,32). Phosphoketolases have been sporadically reported in other microorganisms (11,14,30).…”

mentioning

confidence: 99%