1
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Wang Y, Tan Z, Wei H, Zhang N, Wang L, Yang Y, Liu W, Zhu L. Protein Engineering of Tagatose 4-Epimerase for D-Tagatose Production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2025; 73:12353-12363. [PMID: 40350604 DOI: 10.1021/acs.jafc.5c01663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2025]
Abstract
D-Tagatose, a promising sugar substitute with various functional properties and commercial applications, can be enzymatically converted from D-fructose by tagatose 4-epimerase. The development of an efficient tagatose 4-epimerase that catalyzes the conversion of D-fructose into D-tagatose is essential to make the production technology of D-tagatose applicable. In this study, tagatose 4-epimerase from Thermotogae (TsT4Ease) was engineered through semi-rational design and directed evolution, resulting in a 2.8-fold improvement in catalytic activity compared to the wild type (WT). The production of D-tagatose reached 42 g/L in 2 h. Crystal structure analysis determined the structural features with a common (α/β)8-TIM barrel and a Zn2+-binding architecture at the active center. Subsequent molecular dynamics (MD) simulations revealed that the substitutions improved substrate binding energy and stabilized the active pocket. This study offers new insights into the structure-function relationship of TsT4Ease and provides a candidate tagatose 4-epimerase.
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Affiliation(s)
- Yuxin Wang
- Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei, Anhui 230027, China
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, P.R. China
| | - Zijian Tan
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, P.R. China
- Jiangsu Collaborative Innovation Centre of Chinese Medicinal Resources Industrialization, School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Hongli Wei
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, P.R. China
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Nan Zhang
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, P.R. China
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Lifei Wang
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, P.R. China
| | - Yifan Yang
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, P.R. China
| | - Weidong Liu
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, P.R. China
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Leilei Zhu
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, P.R. China
- National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
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2
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Fan L, Shi T, Chen X, Li Y, Han P, Jensen PR, Zhang YHPJ. Biosynthesis of a healthy natural sugar D-tagatose: advances and opportunities. Crit Rev Biotechnol 2025:1-16. [PMID: 40268513 DOI: 10.1080/07388551.2025.2489424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2024] [Revised: 02/26/2025] [Accepted: 03/20/2025] [Indexed: 04/25/2025]
Abstract
D-tagatose is a natural low-calorie rare sugar with nearly the same sweet taste as sucrose. It has nutritional and functional properties of great interest for health, such as anti-diabetes, anti-caries, anti-atherosclerosis, anti-hyperlipidemia, anti-aging, improvement of intestinal microflora, etc. The production of D-tagatose from D-galactose catalyzed by an alkali suffers from limited supplies of costly feedstock (i.e., lactose) and high manufacturing costs due to harsh reaction conditions, costly separation, as well as severe degradation and pollution. In this review, we briefly present the properties of D-tagatose and its physiological effects, review the recent advances in the biosynthesis of D-tagatose from inexpensive and abundant glucans (e.g., starch) and their derivatives (e.g., D-glucose and D-fructose) and from lactose, including both academic literature and industrial patents, as well as discuss its future challenges and opportunities. The biosynthesis of D-tagatose can be catalyzed by four types of biocatalysts: enzymes, whole-cells, microbial fermentation, and in vitro multi-enzyme molecular machines. The biomanufacturing of starchy D-tagatose catalyzed by multi-enzyme molecular machines could be the most promising approach because it not only makes D-tagatose from ample starch but also surpasses the equilibria of monosaccharide isomerization reactions (e.g., D-fructose-to-D-tagatose, D-galactose-to-D-tagatose). D-tagatose as a filler for a variety of food and drinks or a key component mixed with other sweeteners would become a predominant starch-derived sweetener and partially replace high-fructose corn sirup in the future.
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Affiliation(s)
- Lin Fan
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing, China
- In Vitro Synthetic Biology Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Ting Shi
- In Vitro Synthetic Biology Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Xuemei Chen
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing, China
| | - Yunjie Li
- In Vitro Synthetic Biology Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Pingping Han
- In Vitro Synthetic Biology Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | | | - Yi-Heng P Job Zhang
- In Vitro Synthetic Biology Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Center of Technology Innovation for Synthetic Biology, Tianjin, China
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3
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Palur DK, Taylor JE, Luu B, Anderson IC, Arredondo A, Gannalo T, Skorka BA, Denish PR, Didzbalis J, Siegel JB, Atsumi S. Activating the d-Tagatose Production Capacity of Escherichia coli with Structural Insights into C4 Epimerase Specificity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2025; 73:6124-6134. [PMID: 39999377 PMCID: PMC11907403 DOI: 10.1021/acs.jafc.4c12842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2024] [Revised: 02/06/2025] [Accepted: 02/10/2025] [Indexed: 02/27/2025]
Abstract
d-Tagatose, a rare low-calorie sweetener, is ideal for beverages due to its high solubility and low viscosity. Current enzymatic production methods from d-galactose or d-galactitol are limited by reaction reversibility, affecting the yield and purity. This study demonstrates that Escherichia coli harbors a thermodynamically favorable pathway for producing d-tagatose from d-glucose via phosphorylation-epimerization-dephosphorylation steps. GatZ and KbaZ, annotated as aldolase chaperones, exhibit C4 epimerization activity, converting d-fructose-6-phosphate to d-tagatose-6-phosphate. Structural analysis reveals active site differences between these enzymes and class II aldolases, indicating functional divergence. By exploiting the strains' inability to metabolize d-tagatose, carbon starvation was applied to remove sugar byproducts. The engineered strains converted 45 g L-1 d-glucose to d-tagatose, achieving a titer of 7.3 g L-1 and a productivity of 0.1 g L-1 h-1 under test tube conditions. This approach highlights E. coli as a promising host for efficient d-tagatose production.
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Affiliation(s)
- Dileep
Sai Kumar Palur
- Department
of Chemistry, University of California,
Davis, Davis, California 95616, United States
| | - Jayce E. Taylor
- Department
of Chemistry, University of California,
Davis, Davis, California 95616, United States
| | - Bryant Luu
- Biochemistry,
Molecular, Cellular, and Developmental Graduate Group, University of California, Davis, Davis, California 95616, United States
| | - Ian C. Anderson
- Integrative
Genetics and Genomics, University of California,
Davis, Davis, California 95616, United States
| | - Augustine Arredondo
- Department
of Chemistry, University of California,
Davis, Davis, California 95616, United States
- Genome Center, University of
California, Davis, California 95616, United States
| | - Trevor Gannalo
- Biochemistry,
Molecular, Cellular, and Developmental Graduate Group, University of California, Davis, Davis, California 95616, United States
| | - Bryan A. Skorka
- Biophysics
Graduate Group, University of California,
Davis, Davis, California 95616, United States
| | - Pamela R. Denish
- Department
of Chemistry, University of California,
Davis, Davis, California 95616, United States
| | - John Didzbalis
- Mars,
Incorporated, 6885 Elm Street, McLean, Virginia 22101, United
States
| | - Justin B. Siegel
- Department
of Chemistry, University of California,
Davis, Davis, California 95616, United States
- Biochemistry,
Molecular, Cellular, and Developmental Graduate Group, University of California, Davis, Davis, California 95616, United States
- Integrative
Genetics and Genomics, University of California,
Davis, Davis, California 95616, United States
- Biophysics
Graduate Group, University of California,
Davis, Davis, California 95616, United States
- Genome Center, University of
California, Davis, California 95616, United States
- Department
of Biochemistry and Molecular Medicine, University of California, Davis, Sacramento, California 95616, United States
| | - Shota Atsumi
- Department
of Chemistry, University of California,
Davis, Davis, California 95616, United States
- Biochemistry,
Molecular, Cellular, and Developmental Graduate Group, University of California, Davis, Davis, California 95616, United States
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4
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Zhang X, Chu J, Lv Y, Li X, Yin A, Huang Y. Construction of a multienzyme cascade reaction system and its application in D-tagatose biosynthesis. AMB Express 2025; 15:28. [PMID: 39921796 PMCID: PMC11807042 DOI: 10.1186/s13568-025-01830-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2024] [Accepted: 01/28/2025] [Indexed: 02/10/2025] Open
Abstract
D-tagatose, a low-calorie rare sugar, has significant potential in food, medicine, cosmetics, and other industries owing to its high application value and market potential. In this study, Escherichia coli BL21 was used as the starting strain to express the β-galactosidase (β-Gal) gene-BgaB-derived from Bacillus stearothermophilus and the L-arabinose isomerase (L-AI) gene-araA-derived from Thermus sp., yielding the genetically engineered strains E. coli BL21-pET28a-BgaB and E. coli BL21-pET28a-araA. These strains synthesized D-tagatose using β-Gal and L-AI with a conversion rate of 23.73%. Based on this, we constructed a multienzyme cascade pathway comprising β-Gal, L-AI, glucose isomerase (GI), fructose kinase (FK), D-tagatose-bisphosphate aldolase (GatZ), polyphosphate kinase (PPK), and phosphatase (PGP), further enhancing D-tagatose biosynthesis. This multienzyme approach improved the conversion of the intermediate product D-glucose to D-tagatose by 3.84% compared with the dual-enzyme system. Thus, our study provides a theoretical basis and technical support for the industrial production of D-tagatose.
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Affiliation(s)
- Xiaoxiao Zhang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, China
| | - Jie Chu
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, China.
| | - Yuanqiang Lv
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, China
| | - Xuan Li
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, China
| | - Aijiao Yin
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, China
| | - Yanhua Huang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, China.
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Zhao Y, Duan X, Zhang J, Ding Y, Liu Q. Advances in the bioproduction of d-allulose: A comprehensive review of current status and future prospects. Food Res Int 2025; 202:115767. [PMID: 39967077 DOI: 10.1016/j.foodres.2025.115767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2024] [Revised: 01/07/2025] [Accepted: 01/14/2025] [Indexed: 02/20/2025]
Abstract
As living standards rise, the overconsumption of sugary and calorific foods has led to a rise in obesity, diabetes, and other diseases. In response to the increasing demand for healthier diets, the food industry is actively seeking sugar alternatives. Among these alternatives, d-allulose as a functional sweetener has garnered significant attention for its low-calorie content, low glycemic index, and health benefits. This review summarizes recent advancements in d-allulose research, including its physiological functions, potential applications, and bioproduction methods. This review consolidates the known physiological functions of d-allulose and assesses its potential applications in the food and medical industries. Furthermore, the review explores recent progress in biotechnological production technologies, such as enzymatic conversion and microbial fermentation, which are key to producing d-allulose. d-Allulose is a standout natural sweetener with low calories and a low glycemic index, providing health benefits like lowering blood sugar and lipids, antioxidants, preventing obesity, and regulating metabolism. In the food industry, d-allulose is suitable for use in a variety of products, including baked goods, beverages, confectionery, and yogurt. The primary methods for its production are enzymatic conversion and microbial fermentation, both of which offer scalable and sustainable approaches. Recent research has advanced the production of d-allulose using low-cost raw materials, including agricultural and forestry waste, and even CO2, highlighting a move towards more sustainable production methods. With its diverse physiological functions and broad application prospects, d-allulose holds significant potential for growth in both the food and healthcare sectors.
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Affiliation(s)
- Yang Zhao
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Xuguo Duan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
| | - Jinbo Zhang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yucheng Ding
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Qianqian Liu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
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6
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Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives. Foods 2023; 12:foods12061181. [PMID: 36981108 PMCID: PMC10048513 DOI: 10.3390/foods12061181] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/25/2023] [Accepted: 03/08/2023] [Indexed: 03/14/2023] Open
Abstract
In light of the growing interest in products with reduced sugar content, there is a need to consider reducing the natural sugar concentration in juices while preserving the initial concentration of nutritional compounds. This paper reviewed the current state of knowledge related to mixing juices, membrane processes, and enzymatic processes in producing fruit juices with reduced concentrations of sugars. The limitations and challenges of these methods are also reviewed, including the losses of nutritional ingredients in membrane processes and the emergence of side products in enzymatic processes. As the existing methods have limitations, the review also identifies areas that require further improvements and technological innovations.
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7
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Jeon EJ, Lee YM, Choi EJ, Kim SB, Jeong KJ. Production of Tagatose by Whole-cell Bioconversion from Fructose Using Corynebacterium glutamicum. BIOTECHNOL BIOPROC E 2023. [DOI: 10.1007/s12257-022-0304-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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8
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Li J, Dai Q, Zhu Y, Xu W, Zhang W, Chen Y, Mu W. Low-calorie bulk sweeteners: Recent advances in physical benefits, applications, and bioproduction. Crit Rev Food Sci Nutr 2023; 64:6581-6595. [PMID: 36705477 DOI: 10.1080/10408398.2023.2171362] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
At present, with the continuous improvement of living standards, people are paying increasing attention to dietary nutrition and health. Low sugar and low energy consumption have become important dietary trends. In terms of sugar control, more and more countries have implemented sugar taxes in recent years. Hence, as the substitute for sugar, low-calorie sweeteners have been widely used in beverage, bakery, and confectionary industries. In general, low-calorie sweeteners consist of high-intensity and low-calorie bulk sweeteners (some rare sugars and sugar alcohols). In this review, recent advances and challenges in low-calorie bulk sweeteners are explored. Bioproduction of low-calorie bulk sweeteners has become the focus of many researches, because it has the potential to replace the current industrial scale production through chemical synthesis. A comprehensive summary of the physicochemical properties, physiological functions, applications, bioproduction, and regulation of typical low-calorie bulk sweeteners, such as D-allulose, D-tagatose, D-mannitol, sorbitol, and erythritol, is provided.
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Affiliation(s)
- Jin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Quanyu Dai
- China Rural Technology Development Center, Beijing, China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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9
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Lian D, Zhuang S, Shui C, Zheng S, Ma Y, Sun Z, Porras-Domínguez JR, Öner ET, Liang M, Van den Ende W. Characterization of inulolytic enzymes from the Jerusalem artichoke-derived Glutamicibacter mishrai NJAU-1. Appl Microbiol Biotechnol 2022; 106:5525-5538. [PMID: 35896838 DOI: 10.1007/s00253-022-12088-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 07/17/2022] [Accepted: 07/20/2022] [Indexed: 11/28/2022]
Abstract
The rhizosphere context of inulin-accumulating plants, such as Jerusalem artichoke (Helianthus tuberosus), is an ideal starting basis for the discovery of inulolytic enzymes with potential for bio fructose production. We isolated a Glutamicibacter mishrai NJAU-1 strain from this context, showing exo-inulinase activity, releasing fructose from fructans. The growth conditions (pH 9.0; 15 °C) were adjusted, and the production of inulinase by Glutamicibacter mishrai NJAU-1 increased by 90% (0.32 U/mL). Intriguingly, both levan and inulin, but not fructose and sucrose, induced the production of exo-inulinase activity. Two exo-inulinase genes (inu1 and inu2) were cloned and heterologously expressed in Pichia pastoris. While INU2 preferentially hydrolyzed longer inulins, the smallest fructan 1-kestose appeared as the preferred substrate for INU1, also efficiently degrading nystose and sucrose. Active site docking studies with GFn- and Fn-type small inulins (G is glucose, F is fructose, and n is the number of β (2-1) bound fructose moieties) revealed subtle substrate differences between INU1 and INU2. A possible explanation about substrate specificity and INU's protein structure is then suggested. KEY POINTS: • A Glutamicibacter mishrai strain harbored exo-inulinase activity. • Fructans induced the inulolytic activity in G. mishrai while the inulolytic activity was optimized at pH 9.0 and 15 °C. • Two exo-inulinases with differential substrate specificity were characterized.
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Affiliation(s)
- Dan Lian
- Jiangsu Key Lab of Marine Biology, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Shuo Zhuang
- Jiangsu Key Lab of Marine Biology, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Chen Shui
- Jiangsu Key Lab of Marine Biology, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Shicheng Zheng
- Jiangsu Key Lab of Marine Biology, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Yanhong Ma
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, Jiangsu, China
| | - Zongjiu Sun
- College of Grassland and Environmental Sciences, Xinjiang Agricultural University, Ürümqi, 830052, Xinjiang, China
| | - Jaime R Porras-Domínguez
- Laboratory of Molecular Plant Biology and KU Leuven Plant Institute, KU Leuven, Kasteelpark Arenberg 31, 3001, Louvain, Belgium
| | - Ebru Toksoy Öner
- Department of Bioengineering, Faculty of Engineering, Marmara University, Istanbul, 34722, Turkey
| | - Mingxiang Liang
- Jiangsu Key Lab of Marine Biology, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China.
| | - Wim Van den Ende
- Laboratory of Molecular Plant Biology and KU Leuven Plant Institute, KU Leuven, Kasteelpark Arenberg 31, 3001, Louvain, Belgium
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10
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Hydrothermal Conversion of Fructose to Lactic Acid and Derivatives: Synergies of Metal and Acid/Base Catalysts. Chin J Chem Eng 2022. [DOI: 10.1016/j.cjche.2021.12.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Vera C, Guerrero C, Illanes A. Trends in lactose-derived bioactives: synthesis and purification. SYSTEMS MICROBIOLOGY AND BIOMANUFACTURING 2022; 2:393-412. [PMID: 38624767 PMCID: PMC8776390 DOI: 10.1007/s43393-021-00068-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 12/11/2022]
Abstract
Lactose obtained from cheese whey is a low value commodity despite its great potential as raw material for the production of bioactive compounds. Among them, prebiotics stand out as valuable ingredients to be added to food matrices to build up functional foods, which currently represent the most active sector within the food industry. Functional foods market has been growing steadily in the recent decades along with the increasing awareness of the World population about healthy nutrition, and this is having a strong impact on lactose-derived bioactives. Most of them are produced by enzyme biocatalysis because of molecular precision and environmental sustainability considerations. The current status and outlook of the production of lactose-derived bioactive compounds is presented with special emphasis on downstream operations which are critical because of the rather modest lactose conversion and product yields that are attainable. Even though some of these products have already an established market, there are still several challenges referring to the need of developing better catalysts and more cost-effective downstream operations for delivering high quality products at affordable prices. This technological push is expected to broaden the spectrum of lactose-derived bioactive compounds to be produced at industrial scale in the near future. Graphical abstract
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Affiliation(s)
- Carlos Vera
- Department of Biology, Faculty of Chemistry and Biology, Universidad de Santiago de Chile, (USACH), Santiago, Chile
| | - Cecilia Guerrero
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaiso, Chile
| | - Andrés Illanes
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaiso, Chile
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12
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Dai Y, Zhang J, Jiang B, Zhang T, Chen J. New strategy for rare sugars biosynthesis: Aldol reactions using dihydroxyacetone phosphate (DHAP)-dependent aldolases. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101377] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Suchý M, Charlton TA, Ben RN, Shuhendler AJ. Synthesis of natural/ 13C-enriched d-tagatose from natural/ 13C-enriched d-fructose. Carbohydr Res 2021; 507:108377. [PMID: 34303197 DOI: 10.1016/j.carres.2021.108377] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 10/21/2022]
Abstract
A concise, easily scalable synthesis of a rare ketohexose, d-tagatose, was developed, that is compatible with the preparation of d-[UL-13C6]tagatose. Epimerization of the widely available and inexpensive ketohexose d-fructose at the C-4 position via an oxidation/reduction (Dess-Martin periodinane/NaBH4) was a key step in the synthesis. Overall, fully protected natural d-tagatose (3.21 g) was prepared from d-fructose (9 g) on a 50 mmol scale in 23% overall yield, after five steps and two chromatographic purifications. d-[UL-13C6]Tagatose (92 mg) was prepared from d-[UL-13C6]fructose (465 mg, 2.5 mmol) in 16% overall yield after six steps and four chromatographic purifications.
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Affiliation(s)
- Mojmír Suchý
- Department of Chemistry & Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, Canada; University of Ottawa Heart Institute, Ottawa, Ontario, Canada
| | - Thomas A Charlton
- Department of Chemistry & Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Robert N Ben
- Department of Chemistry & Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Adam J Shuhendler
- Department of Chemistry & Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, Canada; University of Ottawa Heart Institute, Ottawa, Ontario, Canada.
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Dai Y, Zhang J, Zhang T, Chen J, Hassanin HAM, Jiang B. Characteristics of a fructose 6-phosphate 4-epimerase from Caldilinea aerophila DSM 14535 and its application for biosynthesis of tagatose. Enzyme Microb Technol 2020; 139:109594. [DOI: 10.1016/j.enzmictec.2020.109594] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/20/2020] [Accepted: 05/09/2020] [Indexed: 11/26/2022]
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Han P, Zhou X, You C. Efficient Multi-Enzymes Immobilized on Porous Microspheres for Producing Inositol From Starch. Front Bioeng Biotechnol 2020; 8:380. [PMID: 32478043 PMCID: PMC7232586 DOI: 10.3389/fbioe.2020.00380] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Accepted: 04/06/2020] [Indexed: 01/21/2023] Open
Abstract
In vitro synthetic enzymatic biosystem is considered to be the next generation of biomanufacturing platform. This biosystem contains multiple enzymes for the implementation of complicated biotransformatiom. However, the hard-to-reuse and instability of multiple enzymes limit the utilization of this biosystem in industrial process. Multi-enzyme immobilization might be a feasible alternative to address these problems. Herein, porous microspheres are used as carriers to co-immobilize multiple enzymes for producing inositol from starch. At first, all the enzymes (i.e., α-glucan phosphorylase aGP, phosphoglucose mutase PGM, inositol 1-phosphate synthase IPS, and inositol monophosphatase IMP) for converting starch to inositol were immobilized on porous microspheres individually to check the effect of immobilization, then all the enzymes are co-immobilized on porous microspheres. Compared to reaction system containing all the individual immobilized enzymes, the reaction system containing the co-immobilized enzymes exhibit ∼3.5 fold of reaction rate on producing inositol from starch. This reaction rate is comparable to that by free enzyme mixture. And the co-immobilized multi-enzyme system show higher thermal stability and recovery stability than free enzyme mixture. After 7 batches, the immobilized enzymes retain 45.6% relative yield, while the free enzyme mixture only retain 13.3% relative yield after 3 batches. Co-immobilization of multiple enzymes on porous microspheres for biomanufacturing would shed light on the application of in vitro synthetic enzymatic biosystem in industrial scale.
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Affiliation(s)
- Pingping Han
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Xigui Zhou
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Chun You
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China.,University of Chinese Academy of Sciences, Beijing, China
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