Synthesis of galacto-oligosaccharides by β-galactosidase from Aspergillus oryzae using partially dissolved and supersaturated solution of lactose

Vera, Carlos; Guerrero, Cecilia; Conejeros, Raúl; Illanes, Andrés

doi:10.1016/j.enzmictec.2011.12.003

Cited by 138 publications

(65 citation statements)

References 23 publications

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“…Several models have been proposed to describe oligosaccharide synthesis and simultaneous lactose hydrolysis, ultimately pointing for the need of a high initial lactose concentration, viz. 40% w / v and above [6,119–122]. The recent findings of Vera and co-workers established that an increase in the initial lactose concentration only influences positively the maximum product yield, provided the lactose remains dissolved [6].…”

Section: Immobilized Carbohydrases In the Production Of Prebioticsmentioning

confidence: 99%

Potential Applications of Carbohydrases Immobilization in the Food Industry

Contesini

Figueira

Kawaguti

et al. 2013

IJMS

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Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed.

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Section: Immobilized Carbohydrases In the Production Of Prebioticsmentioning

confidence: 99%

Potential Applications of Carbohydrases Immobilization in the Food Industry

Contesini

Figueira

Kawaguti

et al. 2013

IJMS

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“…␤-Galactosidase is a commodity enzyme used in the food industry for the production of low-lactose milk and dairy products. In recent years the enzyme, although being a hydrolase, has been used as a catalyst for transgalactosylation reactions and the synthesis of GOS and Lu with ␤-galactosidases has been well documented (Albayrak and Yang, 2002;Lee et al, 2004;Kim et al, 2006;Vera et al, 2012). This is feasible as long as the hydrolytic potential of the enzyme is depressed, which can be done by proper engineering of reaction conditions.…”

Section: Introductionmentioning

confidence: 98%

“…In transgalactosylation, one molecule of galactose is transferred from the non-reducing end of a ␤-galactoside to a hydroxyl-bearing receptor molecule other than water. In the case of the synthesis of GOS with ␤-galactosidases, lactose acts both as donor and acceptor of the transgalactosylated galactose (Albayrak and Yang, 2002;Vera et al, 2012). In general, ␤-galactosidases are rather non-specific with respect to galactose acceptor molecules, so other sugars may act as such (Lee et al, 2004;Kim et al, 2006;Guerrero et al, 2013).…”

Section: Introductionmentioning

confidence: 98%

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Simultaneous synthesis of mixtures of lactulose and galacto-oligosaccharides and their selective fermentation

Guerrero

Vera

Acevedo

et al. 2015

Journal of Biotechnology

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“…The most studied β-galactosidases for GOS synthesis from lactose are those from strains of Kluyveromyces [15,16], Aspergillus [17,18], Bacillus [19,20], and Bifidobacterium [5,21]. GOS production with microbial β-galactosidases could be performed using crude, purified, recombinant, or immobilized enzymes and also whole cells [2,8].…”

Section: Introductionmentioning

confidence: 99%

Galactooligosaccharide Production from Pantoea anthophila Strains Isolated from “Tejuino”, a Mexican Traditional Fermented Beverage

Yañez-Ñeco¹,

Rodríguez-Colinas

Amaya-Delgado³

et al. 2017

Catalysts

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Abstract:Two Pantoea anthophila bacterial strains were isolated from "tejuino", a traditional Mexican beverage, and studied as β-galactosidase producers for galactooligosaccharides synthesis. Using 400 g/L of lactose, 50 • C, and 15 U/mL of β-galactosidase activity with ethanol-permeabilized cells, the maximum galactooligosaccharides (GOS) yield determined by High performance anion exchange chromatography with pulse amperometric detection (HPAEC-PAD) was 136 g/L (34% w/w of total sugars) at 96% of lactose conversion for Bac 55.2 and 145 g/L (36% w/w of total sugars) at 94% of lactose conversion for Bac 69.1. The main synthesized products were the disaccharides allolactose [Gal-β(1 → 6)-Glc] and 6-galactobiose [Gal-β(1 → 6)-Gal], as well as the trisaccharides 3 -galactosyl-lactose [Gal-The β-galactosidases present in both strains showed a high transgalactosylation activity and formed principally β(1 → 3) and β(1 → 6) linkages. Considering the stability and bifidogenic properties of GOS containing such types of bonds, P. anthophila strains Bac 55.2 and Bac 69.1 possess a high potential as novel biocatalysts for prebiotic industrial production.

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Synthesis of galacto-oligosaccharides by β-galactosidase from Aspergillus oryzae using partially dissolved and supersaturated solution of lactose

Cited by 138 publications

References 23 publications

Potential Applications of Carbohydrases Immobilization in the Food Industry

Potential Applications of Carbohydrases Immobilization in the Food Industry

Simultaneous synthesis of mixtures of lactulose and galacto-oligosaccharides and their selective fermentation

Galactooligosaccharide Production from Pantoea anthophila Strains Isolated from “Tejuino”, a Mexican Traditional Fermented Beverage

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