Recent advances in the biological production of mannitol

Song, Seung Hoon; Vieille, Claire

doi:10.1007/s00253-009-2086-5

Cited by 118 publications

(81 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As mannitol is not metabolized by humans, it does not induce hyperglycemia and has glycemic and insulinemic indexes of 0 [1,24,69,72].…”

Section: Properties and Applicationsmentioning

confidence: 99%

“…It can be also applied as a potent osmotic diuretic and is a well-known antioxidant [17,19,31,68,69,79]. Moreover, it acts as a scavenger of hydroxyl radicals and is claimed to protect against the development of colon cancer [68,80].…”

Section: Properties and Applicationsmentioning

confidence: 99%

“…Recently, cyanobacteria were found useful for mannitol production, mainly due to the fact that sugars are the primary products of photosynthesis [66]. As it can be found in high amounts in the exudates of certain trees, especially from Manna ash (Fraxinus ornus), figs, olives, larches, edible fungi, yeasts and seaweed, its production through extraction from natural sources is also considered [17,65,68,69,74,75].…”

Section: Productionmentioning

confidence: 99%

“…Its production is based on the catalytic hydrogenation of glucose/fructose (1:1) mixture, obtained from invert sugar or starch, at high temperatures and pressure [67][68][69]. However, this process characterizes with low efficiency yielding only 25 % of mannitol in the obtained mixture and a need of elaborate purification step.…”

Section: Productionmentioning

confidence: 99%

See 3 more Smart Citations

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

“…As mannitol is not metabolized by humans, it does not induce hyperglycemia and has glycemic and insulinemic indexes of 0 [1,24,69,72].…”

Section: Properties and Applicationsmentioning

confidence: 99%

Section: Properties and Applicationsmentioning

confidence: 99%

Section: Productionmentioning

confidence: 99%

Section: Productionmentioning

confidence: 99%

See 2 more Smart Citations

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

“…Until now, the industrial production of mannitol has been largely achieved through catalytic hydrogenation (global market, 13.6 million kg/year; US $7.30/kg) (Saha and Racine 2011). However, this chemical hydrogenation process has limitations, including additional costs caused by harsh conditions and separation of mannitol from sorbitol (Song and Vieille 2009). Thus, various alternatives to mannitol production have been proposed and developed.…”

Section: Introductionmentioning

confidence: 99%

Improvement of mannitol production by Lactobacillus brevis mutant 3-A5 based on dual-stage pH control and fed-batch fermentations

Yue

Cao

Zhang

et al. 2013

World J Microbiol Biotechnol

View full text Add to dashboard Cite

Lactobacillus brevis 3-A5 was isolated and expected to produce mannitol efficiently by regulating pH in batch and fed-batch fermentations. In 48 h batch fermentations with free and constant pH, the optimal pH for cell growth and mannitol production in the first 24 h of incubation was 5.5, whereas that for mannitol production in the second 24 h of incubation was 4.5. To achieve high cell density and mannitol yield simultaneously, a dual-stage pH control strategy was proposed based on the kinetic analysis of mannitol production. The pH value was controlled at 5.5 for the first 12 h of fermentation and subsequently shifted to 4.5 until the fermentation was completed. Under dualstage pH control fermentation, a 103 g/L yield of mannitol with a volumetric production rate of 3.7 g/L/h was achieved after 28 h. The dual-stage pH control fedbatch fermentation strategy was further developed to improve mannitol yield, wherein the yield increased by 109 % to 215 g/L after 98 h of fermentation. This value is the highest yield of mannitol ever reported using L. brevis.

show abstract

Sorbitol and Mannitol

Deis¹,

Kearsley²

2012

Sweeteners and Sugar Alternatives in Food Technology

View full text Add to dashboard Cite

Recent advances in the biological production of mannitol

Cited by 118 publications

References 44 publications

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

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

Improvement of mannitol production by Lactobacillus brevis mutant 3-A5 based on dual-stage pH control and fed-batch fermentations

Sorbitol and Mannitol

Contact Info

Product

Resources

About