Reaction Kinetics and Modeling of the Enzyme-catalyzed Production of Lactosucrose using β-Fructofuranosidase from Arthrobacter sp. K-1

Pilgrim, Axel; Kawase, Motoaki; Ohashi, Masayasu; Fujita, Katsuhide; Murakami, Kazufumi; Hashimoto, Kenji

doi:10.1271/bbb.65.758

Cited by 33 publications

(15 citation statements)

References 2 publications

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“…It can be produced through a transfructosylation reaction in which the fructosyl moiety from the donor sucrose is transferred to the acceptor lactose by b-fructofuranosidase (EC 3.2.1.26) from Arthrobacter sp. K-1 [13][14][15] or by levansucrase (EC 2.4.1.10) from a variety of microorganisms, including Aerobacter leavanicum, 16 Paenibacillus polymyxa, 17 Sterigmatomyces elviae, 18 etc. [19][20][21][22] It is known that these enzymes catalyze the transfer and hydrolysis reactions of lactosylfructoside and sucrose.…”

Section: Introductionmentioning

confidence: 99%

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Biosynthesis of lactosylfructoside by an intracellular levansucrase from Bacillus methylotrophicus SK 21.002

Wu¹,

Zhang²,

Mu³

et al. 2015

Carbohydrate Research

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Section: Introductionmentioning

confidence: 99%

“…[19][20][21][22] It is known that these enzymes catalyze the transfer and hydrolysis reactions of lactosylfructoside and sucrose. 15,20 The crystal structures of b-fructofuranosidase from Arthrobacter sp. K-1 and levansucrase from Gluconacetobacter diazotrophicus, have been determined.…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis of lactosylfructoside by an intracellular levansucrase from Bacillus methylotrophicus SK 21.002

Wu¹,

Zhang²,

Mu³

et al. 2015

Carbohydrate Research

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“…β-Galactosidase is introduced as an alternative to the conventional route of lactosucrose synthesis using transfructosylation. Pilgrim et al (2001) studied the lactosucrose production using β-fructofuranosidase obtained from a sugar refining company.…”

Section: 2mentioning

confidence: 99%

Perspectives on the biotechnological production and potential applications of lactosucrose: A review

Silvério

Macedo

Teixeira

et al. 2015

Journal of Functional Foods

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Available online A B S T R A C TLactosucrose is a synthetic trisaccharide composed of galactose, glucose and fructose. This compound is obtained through enzymatic synthesis using lactose and sucrose as substrates. The enzymes involved in the process are able to catalyse both hydrolysis and transfer reactions. The yield and productivity of the process are usually affected by the occurrence of parallel hydrolysis of the newly formed product (lactosucrose). Therefore, it is important to find efficient strategies to avoid or minimize product degradation. Furthermore, in the last decades the demand for lactosucrose has significantly increased. This compound is considered a potential prebiotic and several beneficial effects associated to its consumption have been described. As a result, it has been included in the formulations of functional foods. This review covers the most relevant information about lactosucrose, including its synthesis and purification, beneficial effects at physiological level, and also its potential applications.

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“…It is a trisaccharide (β-D-galactopyranosyl-(1-4)-α-D-glucopyranosyl-(1-2)-β-Dfructofuranoside) that can be synthesized by transfructosylation of lactose with sucrose using β-fructofuranosidase (Pilgrim et al 2001) or β-galactosidase ) as catalysts, and also using levansucrase or cells containing it (Choi et al 2004). Synthesis at high temperatures, favoring the solubility of sugars, has also been reported with thermophilic enzymes (Petzelbauer et al 2000).…”

Section: Other Non-digestible Oligosaccharides Derived From Lactose Bmentioning

confidence: 99%

Whey upgrading by enzyme biocatalysis

Illanes¹

2011

Electro Journal of Biotech

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Whey is a co-product of processes for the production of cheese and casein that retains most of the lactose content in milk. World production of whey is estimated around 200 million tons per year with an increase rate of about 2%/per year. Milk production is seasonal, so surplus whey is unavoidable. Traditionally, whey producers have considered it as a nuisance and strategies of whey handling have been mostly oriented to their more convenient disposal. This vision has been steadily evolving because of the upgrading potential of whey major components (lactose and whey proteins), but also because of more stringent regulations of waste disposal. Only the big cheese manufacturing companies are in the position of implementing technologies for their recovery and upgrading, so there is a major challenge in incorporating medium and small size producers to a platform of whey utilization, conciliating industrial interest with environmental protection within the framework of sustainable development. Within this context, among the many technological options for whey upgrading, transformation of whey components by enzyme biocatalysis appears as prominent. In fact, enzymes are green catalysts that can perform a myriad of transformation reactions under mild conditions and with strict specificity, so reducing production costs and environmental burden. This review pretends to highlight the impact of biocatalysis within a platform of whey upgrading. Technological options are shortly reviewed and then an in-depth and critical appraisal of enzyme technologies for whey upgrading is presented, with a special focus on newly developed enzymatic processes of organic synthesis, where the added value is high, being then a powerful driving force for industrial implementation.

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Reaction Kinetics and Modeling of the Enzyme-catalyzed Production of Lactosucrose using β-Fructofuranosidase from Arthrobacter sp. K-1

Cited by 33 publications

References 2 publications

Biosynthesis of lactosylfructoside by an intracellular levansucrase from Bacillus methylotrophicus SK 21.002

Biosynthesis of lactosylfructoside by an intracellular levansucrase from Bacillus methylotrophicus SK 21.002

Perspectives on the biotechnological production and potential applications of lactosucrose: A review

Whey upgrading by enzyme biocatalysis

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