Synthesis of novel fructooligosaccharides by substrate and enzyme engineering

Beine, Rafael; Moraru, R.; Nimtz, Manfred; Na’amnieh, Shukrallah; Pawlowski, Alice; Buchholz, Klaus; Seibel, Jürgen

doi:10.1016/j.jbiotec.2008.07.1998

Cited by 68 publications

(36 citation statements)

References 33 publications

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“…When these levansucrases were reacted with equimolar amounts (600 mM) of sucrose and a nonconventional fructosyl acceptor, for example, D-xylose, xylobiose, xylitol, D-sorbitol, L-and D-arabinose, D-galacturonic acid, heterooligofructans were synthesized in addition to traditional FOS [84]. Similarly, some other levansucrases, for example the SacB of B. subtilis have been shown to transfructosylate nonconventional acceptors: mono-and disaccharides, aromatic and aliphatic alcohols [97][98][99][100]. Therefore, a broad spectrum of fructosyl acceptors and a wide variety of different transfructosylation products seems to be a common feature of levansucrases.…”

Section: Synthesis Of Fos and Levan By Levansucrases Of Pseudomonas Bmentioning

confidence: 99%

Levansucrases of a Pseudomonas syringae pathovar as catalysts for the synthesis of potentially prebiotic oligo- and polysaccharides

2015

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Section: Synthesis Of Fos and Levan By Levansucrases Of Pseudomonas Bmentioning

confidence: 99%

Levansucrases of a Pseudomonas syringae pathovar as catalysts for the synthesis of potentially prebiotic oligo- and polysaccharides

2015

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“…15,16 Product specificity has been addressed in many studies on bacterial levansucrases, 9,15,[17][18][19][20] but so far, it has been poorly understood. Mutation of residues lining acceptor subsites has been shown to affect the transfructosylation/hydrolysis ratio and the FOS/levan polymer ratio, and thus the length of the synthesized products (see van Hijum et al 1 and Lammens et al 6 for reviews).…”

Section: Introductionmentioning

confidence: 99%

Crystal Structure of Inulosucrase from Lactobacillus: Insights into the Substrate Specificity and Product Specificity of GH68 Fructansucrases

Pijning

Anwar

Böger

et al. 2011

Journal of Molecular Biology

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“…Spots were detected by dipping the plates into the detecting reagent α-naphtolsulfuric acid in methanol, followed by heating in an oven at 110 • C for 30 min. The intensity of spots was quantitated (in a range of 150-3000 ng sugar) by densitometry scanning the TLC plate (Beine et al 2008).…”

Section: Quantification Of Oligosaccharidesmentioning

confidence: 99%

Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

Reiffová

2014

Food Oligosaccharides

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IntroductionCarbohydrates are normally naturally occurring organic polyhydroxyl substances expressed by the empirical formula (CH 2 O) n, and their derivates. Sugars in foods and food products can be present as simple sugars -monosaccharides with low molecular weight and consisting of a single basic sugar unit -or as complex sugars -oligosaccharides and polysaccharides. Oligosaccharides are complex saccharides with a degree of polymerization (DP) of 2-9 and an intermediate molecular weight in which the monosaccharide units are linked by glycosidic bonds. Polysaccharides are complex sugars of high molecular weight and containing a large amount of monosaccharide units (polymers) joined by a glycosidic bond (DP > 10). In terms of nutrition the chemical composition of sugars is important, as are the degree of polymerization, the number of glycosidic linkages and the rate of digestibility in the intestine, because these attributes determine their physiological properties.Food bioactive oligosaccharides are a special group of carbohydrates that can be classified in the category of "nondigestible food ingredients". These compounds, also known as prebiotics, are complex carbohydrates, mainly fructooligosaccharides (FOS), galactooligosaccharides (GOS), and inulin of the non-α-glucan type, which resist hydrolysis by the salivary and intestinal digestive enzymes of man and other animals. For this reason, they are not absorbed or metabolized in the upper digestive tract and thus are able to reach the colon unaltered. In the colon they are rapidly fermented by a large number of intestinal bacteria and, subsequently, lead to the production of short-chain fatty acids (SCFA), mostly acetic, but also some propionic and butyric acid, which are necessary for the maintenance and renewal of the cells lining the large intestine. The addition of a limited amount of bioactive oligosaccharides to foodstuffs can result in the inhibition of the growth of pathogenic bacteria, stimulation of the immune system, and can have a positive effect on digestion, the absorption of nutrients, and the synthesis of vitamins indispensable to metabolism (for example folic acid) among other benefits.As discussed in Chapters 3, 4, 11 and 24, FOS are widely distributed in nature, such as in asparagus, onion, honey, beer, Jerusalem artichoke, wheat, rye, pine, banana and many others. The main FOS are composed of one molecule of sucrose (GF) and one to several molecules of fructose. Depending on the manner of bonding, the more known isomers of sucrose are: turanose, maltulose, leucrose and isomaltulose. GF 2 FOS, which are composed of one molecule glucose and two molecules of fructose, include 1-kestose, 6-kestose and neokestose. GF 3 FOS, which are composed of one molecule of glucose and three molecules of fructose, are nystose, bifurcose and neobifurcose, and GF 4 FOS is fructosylnystose.

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Synthesis of novel fructooligosaccharides by substrate and enzyme engineering

Cited by 68 publications

References 33 publications

Levansucrases of a Pseudomonas syringae pathovar as catalysts for the synthesis of potentially prebiotic oligo- and polysaccharides

Levansucrases of a Pseudomonas syringae pathovar as catalysts for the synthesis of potentially prebiotic oligo- and polysaccharides

Crystal Structure of Inulosucrase from Lactobacillus: Insights into the Substrate Specificity and Product Specificity of GH68 Fructansucrases

Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

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