Production of 6-kestose by the filamentous fungus Gliocladium virens as affected by sucrose concentration

Fialho, Mauricio Batista; Simões, Kelly; Barros, Caroline de Almeida; Pessoni, Rosemeire Aparecida Bom; Braga, Márcia R.; Figueiredo-Ribeiro, Rita de Cássia L.

doi:10.1016/j.myc.2012.09.012

Cited by 13 publications

(14 citation statements)

References 28 publications

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“…FOS stimulate the growth of potential health-promoting bacteria, such as bifidobacteria and lactobacilli [1] as well as improve calcium and magnesium absorption in adolescents and in postmenopausal women [2] . FOS, generally considered as functional foods, are mainly known as inulin-type with β-(2-1) fructosyl linkage [3] , [4] . Levan- and neolevan-type FOS that contain fructose units linked by β-(2-6) linkages exhibit increased prebiotic activity compared with the usual inulin-type FOS [3] , [5] .…”

Section: Introductionmentioning

confidence: 99%

Purification, Cloning, Characterization, and N-Glycosylation Analysis of a Novel β-Fructosidase from Aspergillus oryzae FS4 Synthesizing Levan- and Neolevan-Type Fructooligosaccharides

Wang

et al. 2014

PLoS ONE

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β-Fructosidases are a widespread group of enzymes that catalyze the hydrolysis of terminal fructosyl units from various substrates. These enzymes also exhibit transglycosylation activity when they function with high concentrations of sucrose, which is used to synthesize fructooligosaccharides (FOS) in the food industry. A β-fructosidase (BfrA) with high transglycosylation activity was purified from Aspergillus oryzae FS4 as a monomeric glycoprotein. Compared with the most extensively studied Aspergillus spp. fructosidases that synthesize inulin-type β-(2-1)-linked FOS, BfrA has unique transfructosylating property of synthesizing levan- and neolevan-type β-(2-6)-linked FOS. The coding sequence (bfrAFS4, 1.86 kb) of BfrA was amplified and expressed in Escherichia coli and Pichia pastoris. Both native and recombinant proteins showed transfructosylation and hydrolyzation activities with broad substrate specificity. These proteins could hydrolyze the following linkages: Glc α-1, 2-β Fru; Glc α-1, 3-α Fru; and Glc α-1, 5-β Fru. Compared with the unglycosylated E. coli-expressed BfrA (E.BfrA), the N-glycosylated native (N.BfrA) and the P. pastoris-expressed BfrA (P.BfrA) were highly stable at a wide pH range (pH 4 to 11), and significantly more thermostable at temperatures up to 50°C with a maximum activity at 55°C. Using sucrose as substrate, the Km and kcat values for total activity were 37.19±5.28 mM and 1.0016±0.039×104 s−1 for N.BfrA. Moreover, 10 of 13 putative N-glycosylation sites were glycosylated on N.BfrA, and N-glycosylation was essential for enzyme thermal stability and optima activity. Thus, BfrA has demonstrated as a well-characterized A. oryzae fructosidase with unique transfructosylating capability of synthesizing levan- and neolevan-type FOS.

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Section: Introductionmentioning

confidence: 99%

Purification, Cloning, Characterization, and N-Glycosylation Analysis of a Novel β-Fructosidase from Aspergillus oryzae FS4 Synthesizing Levan- and Neolevan-Type Fructooligosaccharides

Wang

et al. 2014

PLoS ONE

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“…Additionally, according to Fialho et al. , the production of extracellular proteins by G. virens was not responsive to sucrose concentrations higher than 150 g L −1 .…”

Section: Discussionmentioning

confidence: 94%

“…The results demonstrated that despite the increased extracellular osmotic pressure, produced by high sucrose concentrations, P. janczewskii was able to grow. Similarly, Gliocladium virens , another fungus isolated from the C. obovata rhizosphere, presented the highest biomass production at 150 g L −1 sucrose . While biomass production appears to be directly related to sucrose concentration, the levels of extracellular proteins were found to be inversely proportional to the concentration of sucrose available.…”

Section: Discussionmentioning

confidence: 97%

“…It is worth noting that the production of levan‐ and neolevan‐type FOS by filamentous fungi has not been widely reported in the literature. However, in addition to the production of β (2,6)‐linked FOS by P. janczewskii , a filamentous fungi, it has also been reported that Thermoascus aurantiacus , Sporotrichum thermophile , P. citrinum , Cladosporium cladosporioides , P. sizovae , A. oryzae , and G. virens also produce these molecules, with the last example also being isolated from the C. obovata rhizosphere. The market for levan‐ and neolevan‐type FOS remains unexploited, since no viable production strategy has been developed ; therefore, it is worth bioprospecting fungi capable of producing these valuable fructans.…”

Section: Discussionmentioning

confidence: 99%

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Production of inulin‐ and neolevan‐type fructooligosaccharides by Penicillium janczewskii Zaleski CCIBt 3352

Zaninette

Rocha

Pessoni

et al. 2019

Biotech and App Biochem

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Fructooligosaccharides (FOS) are fructose-based oligosaccharides employed as additives to improve the nutritional and technological properties of foods. The rhizosphere of inulin-accumulating plants from the Cerrado (Brazilian savanna) harbor fungi capable of synthesizing FOS from sucrose through the transfructosylating activity of β-fructosyltransferases and/or β-fructofuranosidases. Here, we investigated the ability of Penicillium janczewskii Zaleski CCIBt 3352, a fungus isolated from the rhizosphere of Chrysolaena obovata (Asteraceae), to produce FOS in a medium supplemented with sucrose concentrations of 30, 100, or 150 g L −1 . Hydrolytic activity on sucrose was observed in culture filtrates; however, at 150 g L −1 sucrose, the accumulation of 8 g L −1 1-kestose (inulin-type FOS) and 7.3 g L −1 neokestose (neolevan-type FOS) was observed, the latter being a type of FOS not commonly produced by filamentous fungi. In addition, minor amounts of four unidentified oligosaccharides, with a high degree of polymerization, were detected. The production of FOS was also observed in enzymatic assays, indicating the presence of extracellular enzymes with transfructosylating activity in the culture filtrates. Our findings demonstrate the feasibility of isolating promising microorganisms, for the production of FOS-synthesizing enzymes, from the rhizosphere of fructan-producing plants of the Brazilian Cerrado. C 2019

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“…Some fungi are able to synthesize levan-type FOS containing fructosyl units linked by β-(2,6) linkages (6-kestose being first in the series) ( Table 1), or neolevan type FOS containing a fructosyl unit also linked by this type of linkage to a glucose (neokestose, neonystose, or neofructofuranosylnystose). Such FOS have been metabolized by different bifidobacteria strains when supplied as the sole carbon source [167].…”

Section: Novel Fructooligosaccharidesmentioning

confidence: 99%

Biotechnological Production of Oligosaccharides — Applications in the Food Industry

Meyer¹,

Miguel²,

Fernández³

et al. 2015

Food Production and Industry

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Oligosaccharides are carbohydrates, composed of up to twenty monosaccharides linked by glycosydic bonds, widely used in food and pharmaceutical industries. These compounds can be obtained by extraction from natural sources (milk, vegetables, fruits), and by chemical or biotechnological processes. In the last case, chemical structures and composition of the generated oligosaccharides depend on the type and source of enzymes, and on process conditions, including the initial concentration of substrate. Among the various functions of nondigestible oligosaccharides, one that has attracted attention is its prebiotic potential. The intestinal benefits of prebiotics, such as fructooligosaccharides and inulin as well as their symbiotic association with probiotic bacteria, encompass prevention and treatment of infectious diseases, including viral or bacterial diarrhea, and chronic inflammatory diseases such as ulcerative colitis. Other benefits attributed to prebiotics and probiotics include treatment of inflammatory intestinal and irritable bowel syndrome, prevention of cancer, and modulation of the immune system, mineral absorption and lipid metabolism. Fructooligosaccharides (FOS), galactooligosaccharides (GOS) and chitooligosaccharides (COS) have been widely studied for their prebiotic properties. Moreover, novel oligosaccharides with potential prebiotic activity are currently under investigation. This review will focus mainly on the biotechnological production, health benefits and applications of nonnatural oligosaccharides in the food industry.

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Production of 6-kestose by the filamentous fungus Gliocladium virens as affected by sucrose concentration

Cited by 13 publications

References 28 publications

Purification, Cloning, Characterization, and N-Glycosylation Analysis of a Novel β-Fructosidase from Aspergillus oryzae FS4 Synthesizing Levan- and Neolevan-Type Fructooligosaccharides

Purification, Cloning, Characterization, and N-Glycosylation Analysis of a Novel β-Fructosidase from Aspergillus oryzae FS4 Synthesizing Levan- and Neolevan-Type Fructooligosaccharides

Production of inulin‐ and neolevan‐type fructooligosaccharides by Penicillium janczewskii Zaleski CCIBt 3352

Biotechnological Production of Oligosaccharides — Applications in the Food Industry

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