Production of Trehalose from Starch by Thermostable Enzymes from <i>Sulfolobus acidocaldarius</i>

Mukai, Kazuhisa; Tabuchi, Akihiko; Nakada, Tetsuya; Shibuya, Takashi; Chaen, Hiroto; Fukuda, Shigeharu; Kurimoto, Masashi; Tsujisaka, Yoshio

doi:10.1002/star.19970490107

Cited by 50 publications

(32 citation statements)

References 13 publications

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“…So far, many processes for trehalose production from starch have been developed [12,16]. For example, when trehalose production from starch was carried out by using thermostable enzymes from Sulfolobus acidocaldarius, the two thermostable enzymes maltooligosyl trehalose synthase (MTSase) and maltooligosyl trehalose trehalohydrolase (MTHase) from Sulfolobus acidocaldarius ATCC 33909 had to be produced by cultivating the bacterial Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Then, the concentrated thermostable enzymes are used to transform starch into trehalose [16]. In another study [12], the maltose phosphorylase (MP), trehalose phosphorylase (TP) and b-amylase produced by Plesiomonas sp. and a starch debranching enzyme (pullulanase, isoamylase) were used to develop a more efficient method for preparing trehalose from starch.…”

Section: Resultsmentioning

confidence: 99%

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Trehalose accumulation from cassava starch and release by a highly thermosensitive and permeable mutant of Saccharomycopsis fibuligera

Wang

Zhao

et al. 2011

J Ind Microbiol Biotechnol

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Highly thermosensitive and permeable mutants are the mutants from which intracellular contents can be released when they are incubated both in low osmolarity water and at non-permissive temperature (usually 37°C). After mutagenesis by using nitrosoguanidine, a highly thermosensitive and permeable mutant named A11-b was obtained from Saccharomycopsis fibuligera A11-12, a trehalose overproducer in which the acid protease gene has been disrupted. Of the total trehalose, 73.8% was released from the mutant cells suspended in distilled water after they had been treated at 37°C overnight. However, only 10.0% of the total trehalose was released from the cells of S. fibuligera A11-12 treated under the same conditions. The cell volume of the mutant cells suspended in distilled water and treated at 37°C overnight was much bigger than that of S. fibuligera A11-12 treated under the same conditions. The cell growth and trehalose accumulation of the mutant were almost the same as those of S. fibuligera A11-12 during the cultivation at the flask level and in a 5-l fermentor. Both could accumulate around 28.0% (w/w) trehalose from cassava starch. After purification, the trehalose crystal from the aqueous extract of the mutant was obtained.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Trehalose accumulation from cassava starch and release by a highly thermosensitive and permeable mutant of Saccharomycopsis fibuligera

Wang

Zhao

et al. 2011

J Ind Microbiol Biotechnol

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“…However, it is thought that starch is the best substrate for production of trehalose due to its low price and easily obtained raw material [16,20,26]. So far, most of starch has come from food grains, such as corn, wheat, rice, and sweet potato.…”

Section: Introductionmentioning

confidence: 99%

Trehalose accumulation from corn starch by Saccharomycopsis fibuligera A11 during 2-l fermentation and trehalose purification

Chi

Wang

2009

J Ind Microbiol Biotechnol

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In this study, corn starch was used as the substrate for cell growth and trehalose accumulation by Saccharomycopsis Wbuligera A11. EVect of diVerent aeration rates, agitation speeds, and concentrations of corn starch on direct conversion of corn starch to trehalose by S. Wbuligera A11 were examined using a Biostat B2 2-l fermentor. We found that the optimal conditions for direct conversion of corn starch to trehalose by this yeast strain were that agitation speed was 200 rpm, aeration rate was 4.0 l/min, concentration of corn starch was 2.0% (w/v), initial pH was 5.5, fermentation temperature was 30°C. Under these conditions, over 22.9 g of trehalose per 100 g of cell dry weight was accumulated in the yeast cells, cell mass was 15.2 g/l of the fermentation medium, 0.12% (w/v) of reducing sugar, and 0.21% (w/v) of total sugar were left in the fermented medium within 48 h of the fermentation. It was found that trehalose in the yeast cells could be eYciently extracted by the hot distilled water (80°C). After isolation and puriWcation, the crystal trehalose was obtained from the extract of the cells.

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“…Trehalose is of great interest in many industrial fields (Higashiyama 2002;Mukai et al 1997). It has greater stability and less sweetness (45% that of sucrose) than sucrose.…”

Section: Introductionmentioning

confidence: 99%

Novel enzymatic production of trehalose from sucrose using amylosucrase and maltooligosyltrehalose synthase-trehalohydrolase

Kim

Jung

Seo

et al. 2011

World J Microbiol Biotechnol

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Trehalose (a-D-glucopyranosyl a-D-glucopyranoside) is an important non-reducing disaccharide used in the food industry due to its mild sweetness (45% that of sucrose), low cariogenicity, high glass transition temperature, low hygroscopicity, and protein protection properties. In this study, we accomplished the production of trehalose from sucrose as a sole substrate using a novel dual-enzyme system, in which amylosucrase (ASase) and maltooligosyltrehalose synthase-trehalohydrolase (MTSH) fusion enzyme were employed. The biotransformation of sucrose to trehalose was confirmed by high-performance anionexchange chromatography (HPAEC) analysis. Trehalose was successfully produced by both simultaneous and sequential methods by using ASase and MTSH. A higher trehalose production yield (3.15 ± 0.83 mM trehalose/ 20 mM sucrose) was observed in the sequential method than the simultaneous method (1.43 ± 0.14 mM trehalose/ 20 mM sucrose), indicating that the production of maltooligosaccharides from sucrose by ASase was an important step in the biosynthesis of trehalose.

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Production of Trehalose from Starch by Thermostable Enzymes from Sulfolobus acidocaldarius

Cited by 50 publications

References 13 publications

Trehalose accumulation from cassava starch and release by a highly thermosensitive and permeable mutant of Saccharomycopsis fibuligera

Trehalose accumulation from cassava starch and release by a highly thermosensitive and permeable mutant of Saccharomycopsis fibuligera

Trehalose accumulation from corn starch by Saccharomycopsis fibuligera A11 during 2-l fermentation and trehalose purification

Novel enzymatic production of trehalose from sucrose using amylosucrase and maltooligosyltrehalose synthase-trehalohydrolase

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