Sugar Alcohols

Schiweck, H.; Bär, A.; Vogel, Roland; Schwarz, Eugen; Kunz, Markwart

doi:10.1002/14356007.a25_413

Cited by 15 publications

(11 citation statements)

References 102 publications

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“…Nickel was widely used, even if it gives leaching problems leading to a reduction of the catalytic activity and making difficult the product purification . Consequently, for food, medical, and cosmetic applications, nickel must be completely removed from the products, resulting in high additional costs, with 2 mg kg –1 being the maximum Ni concentration permitted in food industry …”

Section: Introductionmentioning

confidence: 99%

Self-Activating Catalyst for Glucose Hydrogenation in the Aqueous Phase under Mild Conditions

et al. 2019

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The search for efficient routes for the production of sorbitol from starch-derived glucose is of great interest and importance because sorbitol is a highly attractive chemical for different applications, such as a building block for the synthesis of fine chemicals, additives in food, and the cosmetic and paper industries. In this study, the (RuO2)0.038·(SiO2)0.962 nanomaterial was prepared by a one-pot sol–gel route. The performances of the gel-derived catalyst in the glucose hydrogenation reaction, in the aqueous phase and mild conditions, are reported and compared with those of a commercial Ru/C catalyst. When the commercial Ru/C catalyst was used, a high activity and no selectivity loss were observed, but the activity dramatically dropped soon after the first cycle; on the contrary, the gel-derived catalyst activity increased during the first three cycles. The different catalytic behavior was ascribed to the morphological distribution of the Ru active phase in the gel-derived catalyst. Actually, the adopted synthesis procedure leads to a multimodal size distribution of the Ru nanoparticles, which are fairly stabilized by a combined interaction with the SiO2 support and the reaction environment, which proved to be active in obtaining a self-activating catalyst.

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Section: Introductionmentioning

confidence: 99%

Self-Activating Catalyst for Glucose Hydrogenation in the Aqueous Phase under Mild Conditions

et al. 2019

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“…Recently, an electrochemical method (11) has been devised to produce xylitol in 50% yield by oxidative decarboxylation of sodium D-glucuronate to give the intermediate D-xylopenta-1, 5-diose, which is hydrogenated over Raney nickel to xylitol. Sodium D-glucuronate may be obtained by air-oxidation of methyl R-D-glucopyranoside.Microbialproductionofxylitol (12,13) has been reported but not commercialized (14).…”

Section: Introductionmentioning

confidence: 99%

Release of D-Xylose from Wheat Straw by Acid and Xylanase Hydrolysis and Purification of Xylitol

Liavoga

Bian

Seib

2007

J. Agric. Food Chem.

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Xylitol is a valuable sweetener produced from xylose-rich biomass. Our objective was to optimize conditions for maximum release of D-xylose from wheat straw by acid or enzyme hydrolysis with minimal release of other monosaccharides, and to purify xylitol from three other alditols. Ground straw was treated with 10 parts of 0.2-0.4 M sulfuric acid at 110-130 degrees C for 15-45 min or at reflux with 0.75-1.25 M sulfuric acid for 1.5-3 h. Under optimum conditions of either 0.3 M acid at 123 degrees C for 28 min or 1.0 M acid at 100 degrees C for 3 h, 18 or 19% of D-xylose plus approximately 6% other sugars were produced from straw (dry basis). A 16% yield of D-xylose plus 6% other sugars was obtained when hydrothermally (10% straw, 160 degrees C, 1 h) treated straw was incubated with a commercial xylanase. The lack of enzyme specificity for D-xylose release was attributed to the autohydrolysis of polysaccharides during the pretreatment plus slow hydrolysis of cellulose during enzyme digestion. Xylitol with a purity of 95% was obtained in 10% yield from straw after the reduction of an acid-hydrolyzate followed by fractional crystallization. Purification of the mixture of four alditols by open-column chromatography on a strongly basic anion-exchange resin in hydroxide form gave 7% xylitol crystals with a purity of 99%.

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“…Additional polyols with applications similar to sorbitol comprise mannitol (E421), xylitol (E967), and erythritol (E968) (Figure 6 ). These are also produced industrially by catalytic hydrogenation (Schiweck et al, 2000 ), but several microorganisms were engineered toward their production. Mannitol is typically produced in lactic acid bacteria, e.g., Lactococcus lactis or Lactobacillus reuteri via the glycolysis intermediate fructose-6-phosphate, which is reduced to mannitol-1-phosphate and subsequently dephosphorylated.…”

Section: Metabolic Engineering For the Microbial Production Of Food Amentioning

confidence: 99%

Engineered Microorganisms for the Production of Food Additives Approved by the European Union—A Systematic Analysis

Kallscheuer

2018

Front. Microbiol.

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In the 1950s, the idea of a single harmonized list of food additives for the European Union arose. Already in 1962, the E-classification system, a robust food safety system intended to protect consumers from possible food-related risks, was introduced. Initially, it was restricted to colorants, but at later stages also preservatives, antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, sweeteners, and flavorings were included. Currently, the list of substances authorized by the European Food Safety Authority (EFSA) (referred to as “E numbers”) comprises 316 natural or artificial substances including small organic molecules, metals, salts, but also more complex compounds such as plant extracts and polymers. Low overall concentrations of such compounds in natural producers due to inherent regulation mechanisms or production processes based on non-regenerative carbon sources led to an increasing interest in establishing more reliable and sustainable production platforms. In this context, microorganisms have received significant attention as alternative sources providing access to these compounds. Scientific advancements in the fields of molecular biology and genetic engineering opened the door toward using engineered microorganisms for overproduction of metabolites of their carbon metabolism such as carboxylic acids and amino acids. In addition, entire pathways, e.g., of plant origin, were functionally introduced into microorganisms, which holds the promise to get access to an even broader range of accessible products. The aim of this review article is to give a systematic overview on current efforts during construction and application of microbial cell factories for the production of food additives listed in the EU “E numbers” catalog. The review is focused on metabolic engineering strategies of industrially relevant production hosts also discussing current bottlenecks in the underlying metabolic pathways and how they can be addressed in the future.

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Sugar Alcohols

Cited by 15 publications

References 102 publications

Self-Activating Catalyst for Glucose Hydrogenation in the Aqueous Phase under Mild Conditions

Self-Activating Catalyst for Glucose Hydrogenation in the Aqueous Phase under Mild Conditions

Release of D-Xylose from Wheat Straw by Acid and Xylanase Hydrolysis and Purification of Xylitol

Engineered Microorganisms for the Production of Food Additives Approved by the European Union—A Systematic Analysis

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