Sweet As Sugar—Efficient Conversion of Lactose into Sweet Sugars Using a Novel Whole-Cell Catalyst

Shen, Jing; Jensen, Peter Ruhdal; Solem, Christian

doi:10.1021/acs.jafc.9b01529

Cited by 11 publications

(7 citation statements)

References 38 publications

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“…Shen et al expressed xylose isomerase and L-AI in a strain of Corynebacterium glutamicum able to metabolize lactose. Starting from whey containing 98 g/L lactose, they obtained 20.4 g/L D-tagatose (44% yield referred to D-galactose) [33].…”

Section: Sequential Biotransformation Of Whey Permeate Into D-tagatosementioning

confidence: 99%

“…Moreover, cheese whey generates significant environmental and health issues due to its large volume production and high organic content [31]. With this aim in mind, several groups have reported the production of D-tagatose from cheese whey in liquid or powdered form [30,[32][33][34][35][36], yielding a mixture of D-tagatose, D-galactose and D-glucose. Since the physicochemical properties of the three monosaccharides are quite similar, the isolation of pure D-tagatose is a difficult task [32].…”

Section: Introductionmentioning

confidence: 99%

“…In order to increase the efficiency of the process, several groups have co-expressed β-galactosidase and L-AI in Pichia pastoris [37], Corynebacterium glutamicum [33] or Escherichia coli [30,32,38] for the simultaneous lactose hydrolysis and D-galactose isomerization. The main drawback of this approach is that the optimum pH and temperature of L-AI and β-galactosidase are substantially different, thus limiting the efficiency of the whole process.…”

Section: Introductionmentioning

confidence: 99%

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A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup

et al. 2020

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We have developed a sustainable three-stage process for the revaluation of cheese whey permeate into D-tagatose, a rare sugar with functional properties used as sweetener. The experimental conditions (pH, temperature, cofactors, etc.) for each step were independently optimized. In the first step, concentrated whey containing 180–200 g/L of lactose was fully hydrolyzed by β-galactosidase from Bifidobacterium bifidum (Saphera®) in 3 h at 45 °C. Secondly, glucose was selectively removed by treatment with Pichia pastoris cells for 3 h at 30 °C. The best results were obtained with 350 mg of cells (previously grown for 16 h) per mL of solution. Finally, L-arabinose isomerase US100 from Bacillus stearothermophilus was employed to isomerize D-galactose into D-tagatose at pH 7.5 and 65 °C, in presence of 0.5 mM MnSO4. After 7 h, the concentration of D-tagatose was approximately 30 g/L (33.3% yield, referred to the initial D-galactose present in whey). The proposed integrated process takes place under mild conditions (neutral pH, moderate temperatures) in a short time (13 h), yielding a glucose-free syrup containing D-tagatose and galactose in a ratio 1:2 (w/w).

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Section: Sequential Biotransformation Of Whey Permeate Into D-tagatosementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup

et al. 2020

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“…Besides lactose intolerance, there are other benefits to hydrolyzing lactose, for instance, it is possible to increase sweetness. ,, Most yoghurts on the market contain excessive amounts of added sugar or alternatively artificial sweeteners. Consumers increasingly demand low sugar yet sweet yoghurts, and it is an added bonus if the sweetness is natural.…”

Section: Introductionmentioning

confidence: 99%

Consolidated Bioprocessing in a Dairy Setting─Concurrent Yoghurt Fermentation and Lactose Hydrolysis without Using Lactase Enzymes

Tilahun

Zhao

Kempen

et al. 2022

J. Agric. Food Chem.

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Streptococcus thermophilus is a fast-growing lactic acid bacterium (LAB) used in yoghurt and cheese manufacturing. Recently, we reported how this bacterium could serve as a cell catalyst for hydrolyzing lactose when permeabilized by nisin A. To enhance the lactose hydrolyzing activity of S. thermophilus, we mutated a dairy strain and screened for variants with elevated β-galactosidase activity. Two isolates, ST30-8 and ST95, had 2.4-fold higher activity. Surprisingly, both strains were able to hydrolyze lactose when used as whole-cell lactase catalysts without permeabilization, and ST30-8 hydrolyzed 30 g/L lactose in 6 h at 50 °C using 0.18 g/L cells. Moreover, both strains hydrolyzed lactose while growing in milk. Genome sequencing revealed a mutation in l-lactate dehydrogenase, which we believe hampers growth and increases the capacity of S. thermophilus to hydrolyze lactose. Our findings will allow production of sweet lactose-reduced yoghurt without the use of costly purified lactase enzymes.

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“…There are certain methods in which lactose can be used and which are currently in focus: one method is to use enzymes to convert lactose into various compounds, and the second is to use the hydrolysis of lactose to monosaccharides (glucose and galactose). Acid and sweet whey permeates can be used as a raw material to hydrolyse lactose into monosaccharides and after an appropriate treatment glucose-galactose syrup can be obtained (Shen et al, 2019). In terms of sweetness, the relative sweetness level of lactose compared with sucrose (100%) is 16%, galactose 60% and glucose 74% (Joesten et al, 2007).…”

Section: Prospects Of Whey Lactose Hydrolysis / Sūkalu Laktozes Hidrolīzes Perspektīvasmentioning

confidence: 99%

Valorisation of whey for lactose recycling products production = Sūkalu valorizācija laktozes pārstrādes produktu ieguvei

Majore¹

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The doctoral thesis “Valorisation of whey for lactose recycling products production” was developed from 2016 to 2021. Experiments were carried out in the research laboratories of the Faculty of Food Technology, Latvia University of Life Sciences and Technologies; Dairy Innovation Institute, California Polytechnic State University (USA); Institute of Microbiology and Biotechnology, Latvia University; Faculty of Chemistry, Latvia University; Institute of Solid State Physics, Latvia University and J.S. Hamilton Baltic Ltd. The aim of the doctoral thesis was to improve the lactose hydrolysis process for obtaining glucose-galactose and oligosaccharide syrups. The hypothesis of the doctoral thesis – the two-stage fermentation increases the sweetness of glucose-galactose syrup. The hypothesis of the doctoral thesis has been confirmed by the defended thesis: 1. The presence of cations affects the β-galactosidase activity in the sweet and acid whey permeate. 2. The chemical composition and quality of whey affect the physical properties of lactose. 3. Enzymatic reactions affect the functional and sensory properties of syrups. The research objects – sweet and acid whey permeates, glucose isomerase, commercial β-galactosidases and glucose-galactose syrup. The following tasks were set to achieve the aim of the doctoral thesis: 1. To evaluate the effect of cation concentration to ensure the β-galactosidase activity in substrate. 2. To investigate the physical properties of whey lactose in order to better understand its behaviour. 3. To study the changes of monosaccharide concentration in the lactose hydrolysis, varying with the solids concentration of the substrates and enzyme units. 4. To assess the possibilities of glucose isomerase to increase the sweetness of glucose-galactose syrup. 5. To evaluate the sensory properties of the developed syrups. The novelty of the doctoral thesis: 1. The study of the relationship of lactose hydrolysis process in the formation of galacto-oligosaccharides and lactulose. 2. The combination of β-galactosidase and glucose isomerase increases the sweetness of glucose-galactose syrup. The economic significance of the doctoral thesis: 1. The studies have shown the possibility to obtain syrup that can be used as sugar and sweeteners replacer in the food industry and to produce functional products. 2. A technological solution for hydrolysis of lactose is proposed, comprehensively evaluating the physical properties of lactose, fermentation parameters and whey composition. The doctoral thesis consists of three chapters: Chapter 1 describes the composition of whey and the possibilities of using it. An overview of the chemical and physical properties of lactose, lactose hydrolysis methods, the application of β-galactosidases and the properties of glucose-galactose syrup are provided. Chapter 2 summarises the materials and methods used in the thesis. Chapter 3 provides a summary of the results obtained in the study, the properties of commercial enzymes in different cation concentrations, the stability of enzymes in the gastrointestinal tract model, methods for the determination of lactose, the properties of dehydrated permeates are evaluated. The influence of factors on the hydrolysis of permeates and the profile of the obtained sugars was analysed. Possibilities for lactulose synthesis are considered. Sensory analysis of glucose-galactose syrups and syrups obtained in the two-stage fermentation are given. During the PhD studies the author had an internship at the Dairy Innovation Institute California Polytechnic State University (USA), where the experimental work was done. Internship was provided by the Baltic – American Freedom Foundation (BAFF) and the Council on International Education Exchange (CIEE). The study was partly financed by the LLU programme “Strengthening Research Capacity at the Latvia University of Agriculture” grant (Contract No. 3.2.-10/2017/LLU/27) “The optimization of bioprocesses for lactose recycling products”. The study was partly financed by the doctoral studies grant “Transition to the new doctoral funding model at the Latvia University of Life Sciences and Technologies” (Contract No. 3.2.-10/90). The thesis is written in English, it consists of 111 pages, 32 tables, 41 figures, 3 appendixes, and 233 bibliographic sources.

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Sweet As Sugar—Efficient Conversion of Lactose into Sweet Sugars Using a Novel Whole-Cell Catalyst

Cited by 11 publications

References 38 publications

A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup

A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup

Consolidated Bioprocessing in a Dairy Setting─Concurrent Yoghurt Fermentation and Lactose Hydrolysis without Using Lactase Enzymes

Valorisation of whey for lactose recycling products production = Sūkalu valorizācija laktozes pārstrādes produktu ieguvei

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