1
|
Neto FS, Fernandes de Melo Neta MM, Sales MB, Silva de Oliveira FA, de Castro Bizerra V, Sanders Lopes AA, de Sousa Rios MA, Santos JCSD. Research Progress and Trends on Utilization of Lignocellulosic Residues as Supports for Enzyme Immobilization via Advanced Bibliometric Analysis. Polymers (Basel) 2023; 15:polym15092057. [PMID: 37177203 PMCID: PMC10181460 DOI: 10.3390/polym15092057] [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: 01/15/2023] [Revised: 03/05/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Lignocellulosic biomasses are used in several applications, such as energy production, materials, and biofuels. These applications result in increased consumption and waste generation of these materials. However, alternative uses are being developed to solve the problem of waste generated in the industry. Thus, research is carried out to ensure the use of these biomasses as enzymatic support. These surveys can be accompanied using the advanced bibliometric analysis tool that can help determine the biomasses used and other perspectives on the subject. With this, the present work aims to carry out an advanced bibliometric analysis approaching the main studies related to the use of lignocellulosic biomass as an enzymatic support. This study will be carried out by highlighting the main countries/regions that carry out productions, research areas that involve the theme, and future trends in these areas. It was observed that there is a cooperation between China, USA, and India, where China holds 28.07% of publications in this area, being the country with the greatest impact in the area. Finally, it is possible to define that the use of these new supports is a trend in the field of biotechnology.
Collapse
Affiliation(s)
- Francisco Simão Neto
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza 60440-554, Brazil
| | | | - Misael Bessa Sales
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção 62790-970, Brazil
| | - Francisco Arisson Silva de Oliveira
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção 62790-970, Brazil
| | - Viviane de Castro Bizerra
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção 62790-970, Brazil
| | - Ada Amélia Sanders Lopes
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção 62790-970, Brazil
| | - Maria Alexsandra de Sousa Rios
- Departamento de Engenharia Mecânica, Universidade Federal do Ceará, Campus do Pici, Bloco 714, Fortaleza 60440-554, Brazil
| | - José Cleiton Sousa Dos Santos
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza 60440-554, Brazil
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção 62790-970, Brazil
| |
Collapse
|
2
|
Wang L, Jiao B, Shen Y, Du R, Yuan Q, Wang J. Co-Immobilization of Lactase and Glucose Isomerase on the Novel g-C 3N 4/CF Composite Carrier for Lactulose Production. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:4290. [PMID: 36500913 PMCID: PMC9738431 DOI: 10.3390/nano12234290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 06/17/2023]
Abstract
The g-C3N4/CF composite carrier was prepared by ultrasound-assisted maceration and high-temperature calcination. The enzyme immobilization using the g-C3N4/CF as the novel carrier to immobilize lactase and glucose isomerase was enhanced for lactulose production. The carbon fiber (CF) was mixed with melamine powder in the mass ratio of 1:8. The g-C3N4/CF composite carrier was obtained by calcination at 550 °C for 3 h. After the analysis of characteristics, the g-C3N4/CF was successfully composited with the carbon nitride and CF, displaying the improvement of co-immobilization efficiency with the positive effects on the stability of the enzyme. The immobilization efficiency of the co-immobilized enzyme was 37% by the novel carrier of g-C3N4/CF, with the enzyme activity of 13.89 U g-1 at 60 °C. The relative activities of co-immobilized enzymes maintained much more steadily at the wider pH and higher temperature than those of the free dual enzymes, respectively. In the multi-batches of lactulose production, the relative conversion rates in enzymes co-immobilized by the composite carrier were higher than that of the free enzymes during the first four batches, as well as maintaining about a 90% relative conversation rate after the sixth batch. This study provides a novel method for the application of g-C3N4/CF in the field of immobilizing enzymes for the production of lactulose.
Collapse
Affiliation(s)
- Le Wang
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Bingyu Jiao
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yan Shen
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Rong Du
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Jinshui Wang
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
3
|
Duan F, Sun T, Zhang J, Wang K, Wen Y, Lu L. Recent innovations in immobilization of β-galactosidases for industrial and therapeutic applications. Biotechnol Adv 2022; 61:108053. [DOI: 10.1016/j.biotechadv.2022.108053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 10/18/2022] [Accepted: 10/20/2022] [Indexed: 11/17/2022]
|
4
|
Wang M, Wang L, Lyu X, Hua X, Goddard JM, Yang R. Lactulose production from lactose isomerization by chemo-catalysts and enzymes: Current status and future perspectives. Biotechnol Adv 2022; 60:108021. [PMID: 35901861 DOI: 10.1016/j.biotechadv.2022.108021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 07/02/2022] [Accepted: 07/17/2022] [Indexed: 11/29/2022]
Abstract
Lactulose, a semisynthetic nondigestive disaccharide with versatile applications in the food and pharmaceutical industries, has received increasing interest due to its significant health-promoting effects. Currently, industrial lactulose production is exclusively carried out by chemical isomerization of lactose via the Lobry de Bruyn-Alberda van Ekenstein (LA) rearrangement, and much work has been directed toward improving the conversion efficiency in terms of lactulose yield and purity by using new chemo-catalysts and integrated catalytic-purification systems. Lactulose can also be produced by an enzymatic route offering a potentially greener alternative to chemo-catalysis with fewer side products. Compared to the controlled trans-galactosylation by β-galactosidase, directed isomerization of lactose with high isomerization efficiency catalyzed by the most efficient lactulose-producing enzyme, cellobiose 2-epimerase (CE), has gained much attention in recent decades. To further facilitate the industrial translation of CE-based lactulose biotransformation, numerous studies have been reported on improving biocatalytic performance through enzyme mediated molecular modification. This review summarizes recent developments in the chemical and enzymatic production of lactulose. Related catalytic mechanisms are also highlighted and described in detail. Emerging techniques that aimed at advancing lactulose production, such as the boronate affinity-based technique and molecular biological techniques, are reviewed. Finally, perspectives on challenges and opportunities in lactulose production and purification are also discussed.
Collapse
Affiliation(s)
- Mingming Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China; Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Lu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Julie M Goddard
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| |
Collapse
|
5
|
Karim A, Aider M. Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105249] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
6
|
Majore K, Ciprovica I. Bioconversion of Lactose into Glucose–Galactose Syrup by Two-Stage Enzymatic Hydrolysis. Foods 2022; 11:foods11030400. [PMID: 35159550 PMCID: PMC8834603 DOI: 10.3390/foods11030400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 11/16/2022] Open
Abstract
Fermentation technology enables the better use of resources and the conversion of dairy waste into valuable food products. The aim of this study is to evaluate the conversion rate of glucose into fructose by immobilised glucose isomerase (GI) in sweet and acid whey permeates for glucose–galactose syrup production. The experiments demonstrated that the highest concentration of glucose and galacto-oligosaccharides (GOSs) in sweet and acid whey permeates was reached by GODO-YNL2 β-galactosidase, 32 ± 2% and 28 ± 1%, respectively. After glucose isomerisation, the highest fructose yield was 23 ± 0.3% and 13 ± 0.4% in sweet and acid whey permeates, where Ha-Lactase 5200 β-galactosidase was used for lactose hydrolysis in sweet and acid whey permeates. Finally, the results of this study highlight the potential for two-stage enzymatic hydrolysis to increase the sweetness of glucose–galactose syrup made from sweet and acid whey permeates.
Collapse
|
7
|
Paladii IV, Vrabie EG, Sprinchan KG, Bologa MK. Whey: Review. Part 2. Treatment Processes and Methods. SURFACE ENGINEERING AND APPLIED ELECTROCHEMISTRY 2021. [DOI: 10.3103/s1068375521060119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
8
|
Wang Z, Qi J, Goddard JM. Concentrated sugar solutions protect lactase from thermal inactivation. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
9
|
Ambrogi V, Bottacini F, Mac Sharry J, van Breen J, O'Keeffe E, Walsh D, Schoemaker B, Cao L, Kuipers B, Lindner C, Jimeno ML, Doyagüez EG, Hernandez-Hernandez O, Moreno FJ, Schoterman M, van Sinderen D. Bifidobacterial β-Galactosidase-Mediated Production of Galacto-Oligosaccharides: Structural and Preliminary Functional Assessments. Front Microbiol 2021; 12:750635. [PMID: 34777303 PMCID: PMC8581567 DOI: 10.3389/fmicb.2021.750635] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 09/27/2021] [Indexed: 11/13/2022] Open
Abstract
In the current study the ability of four previously characterized bifidobacterial β-galactosidases (designated here as BgaA, BgaC, BgaD, and BgaE) to produce galacto-oligosaccharides (GOS) was optimized. Of these enzymes, BgaA and BgaE were found to be promising candidates for GOS production (and the corresponding GOS mixtures were called GOS-A and GOS-E, respectively) with a GOS concentration of 19.0 and 40.3% (of the initial lactose), respectively. GOS-A and GOS-E were partially purified and structurally characterized. NMR analysis revealed that the predominant (non-lactose) disaccharide was allo-lactose in both purified GOS preparations. The predominant trisaccharide in GOS-A and GOS-E was shown to be 3′-galactosyllactose, with lower levels of 6′-galactosyllactose and 4′-galactosyllactose. These three oligosaccharides have also been reported to occur in human milk. Purified GOS-A and GOS-E were shown to be able to support bifidobacterial growth similar to a commercially available GOS. In addition, GOS-E and the commercially available GOS were shown to be capable of reducing Escherichia coli adhesion to a C2BBe1 cell line. Both in vitro bifidogenic activity and reduced E. coli adhesion support the prebiotic potential of GOS-E and GOS-A.
Collapse
Affiliation(s)
- Valentina Ambrogi
- APC Microbiome Ireland, University College Cork, Cork, Ireland.,School of Microbiology, University College Cork, Cork, Ireland
| | - Francesca Bottacini
- APC Microbiome Ireland, University College Cork, Cork, Ireland.,Department of Biological Sciences, Munster Technological University, Cork, Ireland
| | - John Mac Sharry
- APC Microbiome Ireland, University College Cork, Cork, Ireland.,School of Microbiology, University College Cork, Cork, Ireland.,School of Medicine, University College Cork, Cork, Ireland
| | | | - Ellen O'Keeffe
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Dan Walsh
- School of Microbiology, University College Cork, Cork, Ireland
| | | | - Linqiu Cao
- FrieslandCampina, Amersfoort, Netherlands
| | | | | | | | | | - Oswaldo Hernandez-Hernandez
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | | | - Douwe van Sinderen
- APC Microbiome Ireland, University College Cork, Cork, Ireland.,School of Microbiology, University College Cork, Cork, Ireland
| |
Collapse
|
10
|
Salvi HM, Yadav GD. Process intensification using immobilized enzymes for the development of white biotechnology. Catal Sci Technol 2021. [DOI: 10.1039/d1cy00020a] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Process intensification of biocatalysed reactions using different techniques such as microwaves, ultrasound, hydrodynamic cavitation, ionic liquids, microreactors and flow chemistry in various industries is critically analysed and future directions provided.
Collapse
Affiliation(s)
- Harshada M. Salvi
- Department of Chemical Engineering
- Institute of Chemical Technology
- Mumbai-400019
- India
| | - Ganapati D. Yadav
- Department of Chemical Engineering
- Institute of Chemical Technology
- Mumbai-400019
- India
| |
Collapse
|
11
|
Immobilization of Aspergillus oryzae β-galactosidase in cation functionalized agarose matrix and its application in the synthesis of lactulose. Int J Biol Macromol 2020; 167:1564-1574. [PMID: 33217465 DOI: 10.1016/j.ijbiomac.2020.11.110] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/07/2020] [Accepted: 11/13/2020] [Indexed: 01/19/2023]
Abstract
Aspergillus oryzae β-galactosidase was immobilized in in-house quaternary ammonium agarose (QAA) and used for the first time in the synthesis of lactulose. A biocatalyst was obtained with a specific activity of 24,690 IUH∙g-1; protein immobilization yield of 97% and enzyme immobilization yield of 76% were obtained at 30 °C in 10 mM phosphate buffer pH 7 for standard size agarose at 100 mgprotein∙gsupport-1 which the maximum protein load of QAA. Highest yield and specific productivity of lactulose were 0.24 g∙g-1 and 9.78 g∙g-1 h-1 respectively, obtained at pH 6, 100 IUH∙g lactose-1 enzyme/lactose ratio and 12 lactose/fructose molar ratio. In repeated-batch operation with the immobilized enzyme, the cumulative mass of lactulose per unit mass of contacted protein and cumulative specific productivity were higher than obtained with the soluble enzyme since the first batch. After enzyme activity exhaustion, the enzyme was desorbed and QAA support was reused without alteration in its maximum enzyme load capacity and without detriment in yield, productivity and selectivity in the batch synthesis of lactulose with the resulting biocatalyst. This significantly decreases the economic impact of the support, presenting itself as a distinctive advantage of immobilization by ionic interaction.
Collapse
|
12
|
Karim A, Aïder M. Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process. ACS OMEGA 2020; 5:28831-28843. [PMID: 33195936 PMCID: PMC7659143 DOI: 10.1021/acsomega.0c04178] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 10/19/2020] [Indexed: 06/11/2023]
Abstract
Whey permeate (WP) is a co-product of a cheese or casein production process that is regarded as an environmental pollutant because of its high organic load and is creating a major disposal problem for the dairy industry. However, it can be used as a suitable substrate to meet the increasing demand of producing a prebiotic lactulose through the isomerization of lactose present in the WP under adequate alkaline conditions. The goal of this study was to produce lactulose in situ of WP using electro-activation (EA) technology and compare the productivity of EA with conventional chemical isomerization at potassium hydroxide (KOH)-equivalent solution alkalinity in the feed medium. Electro-isomerization was conducted under different current intensities of 300, 600, and 900 mA for 60 min of EA with a 5 min sampling interval using 6, 12, and 18% (w/v) WP solutions. Chemical isomerization was carried out at the KOH-equivalent solution alkalinity to that measured in the EA solution at each 5 min interval using KOH powder as a catalyst. The outcomes of this study revealed that the production of lactulose using the EA approach was current intensity-, WP concentration-, and reaction time-dependent and produced the highest lactulose yield of 36.98% at 50 min of EA-time under 900 mA current intensity using 6% WP as a feed solution, whereas a maximum lactulose yield of 25.47% was achieved by the chemical isomerization at the solution alkalinity corresponding to that of the EA under 900 mA current intensity at 50 min in the 6% WP solution. Furthermore, a greater yield of lactulose was obtained using the EA technique for all reaction conditions compared to the chemical process at the equivalent solution alkalinity. Therefore, the results of this work suggest that the EA can be an emergent sustainable technology for achieving dual objectives of prebiotic lactulose production and concurrent valorization of WP using it as a feed medium.
Collapse
Affiliation(s)
- Ahasanul Karim
- Department
of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, Quebec G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada
| | - Mohammed Aïder
- Department
of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, Quebec G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada
| |
Collapse
|
13
|
Taheri-Kafrani A, Kharazmi S, Nasrollahzadeh M, Soozanipour A, Ejeian F, Etedali P, Mansouri-Tehrani HA, Razmjou A, Yek SMG, Varma RS. Recent developments in enzyme immobilization technology for high-throughput processing in food industries. Crit Rev Food Sci Nutr 2020; 61:3160-3196. [PMID: 32715740 DOI: 10.1080/10408398.2020.1793726] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.
Collapse
Affiliation(s)
- Asghar Taheri-Kafrani
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Sara Kharazmi
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Asieh Soozanipour
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Fatemeh Ejeian
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Parisa Etedali
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Amir Razmjou
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Samaneh Mahmoudi-Gom Yek
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran.,Department of Chemistry, Bu-Ali Sina University, Hamedan, Iran
| | - Rajender S Varma
- Regional Centre of Advanced Technologies and Materials, Palacky University, Olomouc, Czech Republic
| |
Collapse
|
14
|
Ubilla C, Ramírez N, Valdivia F, Vera C, Illanes A, Guerrero C. Synthesis of Lactulose in Continuous Stirred Tank Reactor With β-Galactosidase of Apergillus oryzae Immobilized in Monofunctional Glyoxyl Agarose Support. Front Bioeng Biotechnol 2020; 8:699. [PMID: 32695768 PMCID: PMC7338315 DOI: 10.3389/fbioe.2020.00699] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 06/04/2020] [Indexed: 01/19/2023] Open
Abstract
Lactulose synthesis from fructose and lactose in continuous stirred tank (CSTR) reactor operation with glyoxyl-agarose immobilized Aspergillus oryzae β-galactosidase is reported for the first time. The effect of operational variables: inlet concentrations of sugar substrates, temperature, feed substrate molar ratio, enzyme loading and feed flow rate was studied on reactor performance. Even though the variation of each one affected to a certain extent lactulose yield (YLactulose), specific productivity (πLactulose) and selectivity of the reaction (lactulose/transgalactosylated oligosaccharides molar ratio) (SLu/TOS), the most significant effects were obtained by varying the inlet concentrations of sugar substrates and the feed substrate molar ratio. Maximum YLactulose of 0.54 g⋅g–1 was obtained at 50°C, pH 4.5, 50% w/w inlet concentrations of sugar substrates, feed flowrate of 12 mL⋅min–1, fructose/lactose molar ratio of 8 and reactor enzyme load of 29.06 IUH⋅mL–1. At such conditions SLu/TOS was 3.7, lactose conversion (XLactose) was 0.39 and total transgalactosylation yield was 0.762 g⋅g–1, meaning that 76% of the reacted lactose corresponded to transgalactosylation and 24% to hydrolysis, which is a definite advantage of this mode of operation. Even though XLactose in CSTR was lower than in other reported modes of operation for lactulose synthesis, transgalactosylation was more favored over hydrolysis which reduced the inhibitory effect of galactose on β-galactosidase.
Collapse
Affiliation(s)
- Claudia Ubilla
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Nicolás Ramírez
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Felipe Valdivia
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Carlos Vera
- Department of Biology, Faculty of Chemistry and Biology, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Andrés Illanes
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Cecilia Guerrero
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| |
Collapse
|
15
|
Guerrero C, Súarez S, Aburto C, Ubilla C, Ramírez N, Vera C, Illanes A. Comparison of batch and repeated batch operation of lactulose synthesis with cross-linked aggregates of Bacillus circulans β-galactosidase. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.04.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
16
|
Ureta MM, Martins GN, Figueira O, Pires PF, Castilho PC, Gomez-Zavaglia A. Recent advances in β-galactosidase and fructosyltransferase immobilization technology. Crit Rev Food Sci Nutr 2020; 61:2659-2690. [PMID: 32590905 DOI: 10.1080/10408398.2020.1783639] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The highly demanding conditions of industrial processes may lower the stability and affect the activity of enzymes used as biocatalysts. Enzyme immobilization emerged as an approach to promote stabilization and easy removal of enzymes for their reusability. The aim of this review is to go through the principal immobilization strategies addressed to achieve optimal industrial processes with special care on those reported for two types of enzymes: β-galactosidases and fructosyltransferases. The main methods used to immobilize these two enzymes are adsorption, entrapment, covalent coupling and cross-linking or aggregation (no support is used), all of them having pros and cons. Regarding the support, it should be cost-effective, assure the reusability and an easy recovery of the enzyme, increasing its stability and durability. The discussion provided showed that the type of enzyme, its origin, its purity, together with the type of immobilization method and the support will affect the performance during the enzymatic synthesis. Enzymes' immobilization involves interdisciplinary knowledge including enzymology, nanotechnology, molecular dynamics, cellular physiology and process design. The increasing availability of facilities has opened a variety of possibilities to define strategies to optimize the activity and re-usability of β-galactosidases and fructosyltransferases, but there is still great place for innovative developments.
Collapse
Affiliation(s)
- Maria Micaela Ureta
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| | | | - Onofre Figueira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Pedro Filipe Pires
- CQM - Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | | | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| |
Collapse
|
17
|
Karim A, Aider M. Sustainable Valorization of Whey by Electroactivation Technology for In Situ Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity. ACS OMEGA 2020; 5:8380-8392. [PMID: 32309749 PMCID: PMC7161209 DOI: 10.1021/acsomega.0c00913] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Accepted: 03/25/2020] [Indexed: 06/11/2023]
Abstract
The demand for production of prebiotics at a commercial scale is rising due to the consumers' growing health awareness. Whey, a coproduct of the dairy industries, is a suitable feed medium to produce a prebiotic lactulose through the isomerization of lactose under alkaline conditions. The aim of the present study was to compare the isomerization of lactose into lactulose in situ of whey by using electroactivation technology with the chemical isomerization method using KOH as catalysis under equivalent solution alkalinity. Electroisomerization of lactose into lactulose was performed by using whey solutions of 7, 14, and 21% (w/v) dry matter under current intensities of 300, 600, and 900 mA, respectively, during 60 min with a sampling interval of 5 min. The conventional chemical method was carried out using KOH powder as catalyst at the alkalinity that corresponded to that measured in the electroactivated whey at each 5 min interval. The results showed that lactulose production was dependent on the whey concentration, current intensity, and EA time. The highest lactulose yield of 32% was achieved under a 900 mA current intensity at 60 min for a 7% whey solution. Thereafter, the EA conditions were compared to those of a conventional chemical isomerization process by maintaining similar alkalinity in the feed solutions. However, no lactulose was produced by the chemical process for the equivalent solution alkalinity as in the EA technique. These results were correlated with the solution pH, which reached the required values in a 7% whey solution with values of up to pH 11.50, whereas the maximum pH values that were obtained at higher whey concentrations were around 10-10.50, which was not enough to initiate the lactose isomerization reaction. The outcomes of this study suggest that EA is an efficient technology to produce lactulose using whey lactose.
Collapse
Affiliation(s)
- Ahasanul Karim
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mohammed Aider
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| |
Collapse
|
18
|
Karim A, Aider M. Sustainable Electroisomerization of Lactose into Lactulose and Comparison with the Chemical Isomerization at Equivalent Solution Alkalinity. ACS OMEGA 2020; 5:2318-2333. [PMID: 32064394 PMCID: PMC7017406 DOI: 10.1021/acsomega.9b03705] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 01/20/2020] [Indexed: 06/10/2023]
Abstract
The demand of lactulose production is increasing tremendously because of its bifidogenic (prebiotic) functionality. Therefore, the isomerization of lactose to synthesize lactulose through electroactivation (EA) technology is of great interest nowadays. However, lactulose production through electroisomerization is affected by several operational and experimental conditions, and the process needs to be optimized. In this context, the EA technique was applied to isomerize lactose into lactulose in an EA reactor modulated by anion and cation exchange membranes. The effect of lactose concentrations (5, 10, 15, and 20%), applied electric fields (300, 600, and 900 mA), and processing time (0-60 min) on lactose electroisomerization rate (lactulose formation) and coproduct (glucose, galactose, and fructose) formation has been investigated. The effect of different physicochemical parameters such as pH, alkalinity, temperature, ion migration, and oxidation-reduction potential (ORP) on the conversion of lactose into lactulose was correlated with the lactulose formation to understand the involved process mechanism of action. The conversion of lactose into lactulose was lactose-concentration-, electric-current-, and EA-time-dependent and reached the highest lactulose yield of 38% at 40 min using a 900 mA current intensity in a 10% lactose solution. The results were then compared to conventional chemical isomerization maintaining similar alkaline conditions at ambient temperature (22 ± 2 °C). A higher yield of lactulose was achieved in the EA process within a short reaction time compared to that of the chemical isomerization. The outcome of this study suggests that EA is a promising technique for the enhanced production of lactulose from lactose.
Collapse
Affiliation(s)
- Ahasanul Karim
- Department
of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mohammed Aider
- Department
of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute
of Nutrition and Functional Food (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| |
Collapse
|
19
|
Simultaneous hydrolysis of cheese whey and lactulose production catalyzed by β-galactosidase from Kluyveromyces lactis NRRL Y1564. Bioprocess Biosyst Eng 2020; 43:711-722. [DOI: 10.1007/s00449-019-02270-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 12/10/2019] [Indexed: 12/20/2022]
|
20
|
Schmidt CM, Nedele AK, Hinrichs J. Enzymatic generation of lactulose in sweet and acid whey: Feasibility study for the scale up towards robust processing. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
21
|
Purification and characterization of a novel thermophilic β-galactosidase from Picrophilus torridus of potential industrial application. Extremophiles 2019; 23:783-792. [DOI: 10.1007/s00792-019-01133-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 09/13/2019] [Indexed: 12/17/2022]
|
22
|
Bilal M, Iqbal HMN. Sustainable bioconversion of food waste into high-value products by immobilized enzymes to meet bio-economy challenges and opportunities - A review. Food Res Int 2019; 123:226-240. [PMID: 31284972 DOI: 10.1016/j.foodres.2019.04.066] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 04/15/2019] [Accepted: 04/29/2019] [Indexed: 02/05/2023]
Abstract
Over the past few years, food waste has intensified much attention from the local public, national and international organizations as well as a wider household territory due to increasing environmental, social and economic concerns, climate change and scarcity of fossil fuel resources. On one aspect, food-processing waste represents a substantial ecological burden. On the other hand, these waste streams are rich in carbohydrates, proteins, and lipids, thus hold significant potential for biotransformation into an array of high-value compounds. Indeed, the high sugar, protein, and fat content render food waste streams as attractive feedstocks for enzymatic valorization given the plentiful volumes generated annually. Enzymes as industrial biocatalysts offer unique advantages over traditional chemical processes with regard to eco-sustainability, and process efficiency. Herein, an effort has been made to delineate immobilized enzyme-driven valorization of food waste streams into marketable products such as biofuels, bioactive compounds, biodegradable plastics, prebiotics, sweeteners, rare sugars, surfactants, etc. Current challenges and prospects are also highlighted with respect to the development of industrially adaptable biocatalytic systems to achieve the ultimate objectives of sustainable manufacturing combined with minimum waste generation. Applications-based strategies to enzyme immobilization are imperative to design cost-efficient and sustainable industrially applicable biocatalysts. With a deeper apprehension of support material influences, and analyzing the extreme environment, enzymes might have significant potential in improving the overall sustainability of food processing.
Collapse
Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico.
| |
Collapse
|
23
|
Guerrero C, Valdivia F, Ubilla C, Ramírez N, Gómez M, Aburto C, Vera C, Illanes A. Continuous enzymatic synthesis of lactulose in packed-bed reactor with immobilized Aspergillus oryzae β-galactosidase. BIORESOURCE TECHNOLOGY 2019; 278:296-302. [PMID: 30708333 DOI: 10.1016/j.biortech.2018.12.018] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 12/03/2018] [Accepted: 12/06/2018] [Indexed: 06/09/2023]
Abstract
Lactulose synthesis from fructose and lactose in continuous packed-bed reactor operation with glyoxyl-agarose immobilized Aspergillus oryzae β-galactosidase is reported for the first time. Alternative strategies to conventional batch synthesis have been scarcely explored for lactulose synthesis. The effect of flow rate, substrates ratio and biocatalyst-inert packing material mass ratio (MB/MIM) were studied on reactor performance. Increase in any of these variables produced an increase in lactulose yield (YLu) being higher than obtained in batch synthesis at comparable conditions. Maximum YLu of 0.6 g·g-1 was obtained at 50 °C, pH 4.5, 50% w/w total sugars, 15 mL·min-1, fructose/lactose molar ratio of 12 and MB/MIM of 1/8 g·g-1; at such conditions yield of transgalactosylated oligosaccharides (YTOS) was 0.16 g·g-1, selectivity (lactulose/TOS molar ratio) was 5.4 and lactose conversion (XLactose) was 28%. Reactor operation with recycle had no significant effect on yield, producing only some decrease in productivity.
Collapse
Affiliation(s)
- Cecilia Guerrero
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile.
| | - Felipe Valdivia
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Claudia Ubilla
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Nicolás Ramírez
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Matías Gómez
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Carla Aburto
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Carlos Vera
- Department of Biology, Faculty of Chemistry and Biology, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Andrés Illanes
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| |
Collapse
|
24
|
Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams. NPJ Sci Food 2018; 2:19. [PMID: 31304269 PMCID: PMC6550151 DOI: 10.1038/s41538-018-0028-2] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 10/11/2018] [Indexed: 11/08/2022] Open
Abstract
Food processing generates byproduct and waste streams rich in lipids, carbohydrates, and proteins, which contribute to its negative environmental impact. However, these compounds hold significant economic potential if transformed into revenue streams such as biofuels and ingredients. Indeed, the high protein, sugar, and fat content of many food waste streams makes them ideal feedstocks for enzymatic valorization. Compared to synthetic catalysts, enzymes have higher specificity, lower energy requirement, and improved environmental sustainability in performing chemical transformations, yet their poor stability and recovery limits their performance in their native state. This review article surveys the current state-of-the-art in enzyme stabilization & immobilization technologies, summarizes opportunities in enzyme-catalyzed valorization of waste streams with emphasis on streams rich in mono- and disaccharides, polysaccharides, lipids, and proteins, and highlights challenges and opportunities in designing commercially translatable immobilized enzyme systems towards the ultimate goals of sustainable food production and reduced food waste.
Collapse
|
25
|
Nooshkam M, Babazadeh A, Jooyandeh H. Lactulose: Properties, techno-functional food applications, and food grade delivery system. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
26
|
Letsididi R, Hassanin HA, Koko MY, Zhang T, Jiang B, Mu W. Lactulose production by a thermostable glycoside hydrolase from the hyperthermophilic archaeon Caldivirga maquilingensis IC-167. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:928-937. [PMID: 28703279 DOI: 10.1002/jsfa.8539] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 07/06/2017] [Accepted: 07/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Lactulose has various uses in the food and pharmaceutical fields. Thermostable enzymes have many advantages for industrial exploitation, including high substrate solubilities as well as reduced risk of process contamination. RESULTS Enzymatic synthesis of lactulose employing a transgalactosylation reaction by a recombinant thermostable glycoside hydrolase (GH1) from the hyperthermophilic archaeon Caldivirga maquilingensis IC-167 was investigated. The optimal pH for lactulose production was found to be 4.5, while the optimal temperature was 85 °C, before it dropped moderately to 83% at 90 °C. However, the relative activity for lactulose synthesis dropped sharply to 35% at 95 °C. At optimal reaction conditions of 70% (w/w) initial sugar substrates with molar ratio of lactose to fructose of 1:4, 15 U mL-1 enzyme concentration and 85 °C, the time course reaction produced a maximum lactulose concentration of 108 g L-1 at 4 h, corresponding to a lactulose yield of 14% and 27 g L-1 h-1 productivity with 84% lactose conversion. The transgalactosylation reaction for lactulose synthesis was greatly influenced by the ratio of galactose donor to acceptor. CONCLUSION This novel GH1 may be useful for process applications owing to its high activity in very concentrated substrate reaction media and promising thermostability. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Rebaone Letsididi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- National Food Technology Research Centre, Kanye, Botswana
| | - Hinawi Am Hassanin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Marwa Yf Koko
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
27
|
Park AR, Kim JS, Jang SW, Park YG, Koo BS, Lee HC. Rational modification of substrate binding site by structure-based engineering of a cellobiose 2-epimerase in Caldicellulosiruptor saccharolyticus. Microb Cell Fact 2017; 16:224. [PMID: 29233137 PMCID: PMC5726027 DOI: 10.1186/s12934-017-0841-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 12/06/2017] [Indexed: 01/02/2023] Open
Abstract
BACKGROUND Lactulose, a synthetic disaccharide, has received increasing interest due to its role as a prebiotic, specifically proliferating Bifidobacilli and Lactobacilli and enhancing absorption of calcium and magnesium. The use of cellobiose 2-epimerase (CE) is considered an interesting alternative for industrial production of lactulose. CE reversibly converts D-glucose residues into D-mannose residues at the reducing end of unmodified β-1,4-linked oligosaccharides, including β-1,4-mannobiose, cellobiose, and lactose. Recently, a few CE 3D structure were reported, revealing mechanistic details. Using this information, we redesigned the substrate binding site of CE to extend its activity from epimerization to isomerization. RESULTS Using superimposition with 3 known CE structure models, we identified 2 residues (Tyr114, Asn184) that appeared to play an important role in binding epilactose. We modified these residues, which interact with C2 of the mannose moiety, to prevent epimerization to epilactose. We found a Y114E mutation led to increased release of a by-product, lactulose, at 65 °C, while its activity was low at 37 °C. Notably, this phenomenon was observed only at high temperature and more reliably when the substrate was increased. Using Y114E, isomerization of lactose to lactulose was investigated under optimized conditions, resulting in 86.9 g/l of lactulose and 4.6 g/l of epilactose for 2 h when 200 g/l of lactose was used. CONCLUSION These results showed that the Y114E mutation increased isomerization of lactose, while decreasing the epimerization of lactose. Thus, a subtle modification of the active site pocket could extend its native activity from epimerization to isomerization without significantly impairing substrate binding. While additional studies are required to scale this to an industrial process, we demonstrated the potential of engineering this enzyme based on structural analysis.
Collapse
Affiliation(s)
- Ah-Reum Park
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Jin-Sook Kim
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Seung-Won Jang
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Young-Gyun Park
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Bong-Seong Koo
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea
| | - Hyeon-Cheol Lee
- ForBioKorea Co., Ltd., Gasan digital 2-ro, Geumcheon-gu, Seoul, Republic of Korea.
| |
Collapse
|
28
|
Guerrero C, Vera C, Illanes A. Synthesis of lactulose in batch and repeated-batch operation with immobilized β-galactosidase in different agarose functionalized supports. BIORESOURCE TECHNOLOGY 2017; 230:56-66. [PMID: 28160659 DOI: 10.1016/j.biortech.2017.01.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 01/17/2017] [Accepted: 01/19/2017] [Indexed: 06/06/2023]
Abstract
Lactulose synthesis was done in repeated-batch mode with Aspergillus oryzae β-galactosidase immobilized in glyoxyl-agarose (GA-βG), amino-glyoxyl-agarose (Am-GA-βG) and chelate-glyoxyl-agarose (Che-GA-βG), at fructose/lactose molar ratios of 4, 12 and 20. Highest yields of lactulose in batch were obtained with Che-GA-βG (0.21, 0.29 and 0.32g·g-1) for 4, 12 and 20 fructose/lactose molar ratios respectively; when operating in 10 repeated batches highest product to biocatalyst mass ratios were obtained with Am-GA-βG (1.82, 2.52 and 2.7g·mg-1), while the lowest were obtained with Che-GA-βG (0.25, 0.33 and 0.39g·mg-1). Operational stability of Am-GA-βG was higher than GA-βG and Che-GA-βG and much higher than that of the free enzyme, at all fructose/lactose molar ratios evaluated. Efficiency of biocatalyst use for GA-βG were 64.4, 35.5 and 18.4kglactulose/gprotein, for fructose/lactose molar ratios of 4, 12 and 20 respectively, while for Che-GA-βG were 1.46, 1.05 and 0.96kglactulose/gprotein.
Collapse
Affiliation(s)
- Cecilia Guerrero
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile.
| | - Carlos Vera
- Department of Biology, Faculty of Chemistry and Biology, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Andrés Illanes
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| |
Collapse
|
29
|
Recent advances on prebiotic lactulose production. World J Microbiol Biotechnol 2016; 32:154. [DOI: 10.1007/s11274-016-2103-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Accepted: 06/27/2016] [Indexed: 12/25/2022]
|
30
|
Silvério SC, Macedo EA, Teixeira JA, Rodrigues LR. Biocatalytic Approaches Using Lactulose: End Product Compared with Substrate. Compr Rev Food Sci Food Saf 2016; 15:878-896. [DOI: 10.1111/1541-4337.12215] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/09/2016] [Accepted: 05/13/2016] [Indexed: 12/22/2022]
Affiliation(s)
- Sara C. Silvério
- CEB-Centre of Biological Engineering; Univ. do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Eugénia A. Macedo
- LSRE-Laboratory of Separation and Reaction Engineering-Associate Laboratory LSRE/LCM, Faculdade de Engenharia; Univ. do Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | - José A. Teixeira
- CEB-Centre of Biological Engineering; Univ. do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Lígia R. Rodrigues
- CEB-Centre of Biological Engineering; Univ. do Minho; Campus de Gualtar 4710-057 Braga Portugal
| |
Collapse
|
31
|
Wang M, Hua X, Yang R, Shen Q. Immobilization of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus on commercial resin Duolite A568. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.03.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
32
|
Development of a continuous membrane reactor process for enzyme-catalyzed lactulose synthesis. Biochem Eng J 2016. [DOI: 10.1016/j.bej.2016.01.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
33
|
Kareb O, Champagne CP, Aïder M. Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. J Dairy Sci 2016; 99:2552-2570. [DOI: 10.3168/jds.2015-10037] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 12/15/2015] [Indexed: 12/20/2022]
|
34
|
Sitanggang AB, Drews A, Kraume M. Influences of operating conditions on continuous lactulose synthesis in an enzymatic membrane reactor system: A basis prior to long-term operation. J Biotechnol 2015; 203:89-96. [DOI: 10.1016/j.jbiotec.2015.03.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 03/09/2015] [Accepted: 03/18/2015] [Indexed: 01/01/2023]
|
35
|
Wang M, Yang R, Hua X, Shen Q, Zhang W, Zhao W. Lactulose production from lactose by recombinant cellobiose 2-epimerase in permeabilisedEscherichia colicells. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12776] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mingming Wang
- State Key Laboratory of Food Science and Technology; Jiangnan University; 214122 Wuxi China
- School of Food Science and Technology; Jiangnan University; 214122 Wuxi China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; Jiangnan University; 214122 Wuxi China
- School of Food Science and Technology; Jiangnan University; 214122 Wuxi China
| | - Xiao Hua
- School of Food Science and Technology; Jiangnan University; 214122 Wuxi China
| | - Qiuyun Shen
- School of Food Science and Technology; Jiangnan University; 214122 Wuxi China
| | - Wenbin Zhang
- School of Food Science and Technology; Jiangnan University; 214122 Wuxi China
| | - Wei Zhao
- School of Food Science and Technology; Jiangnan University; 214122 Wuxi China
| |
Collapse
|
36
|
Immobilization of acetyl xylan esterase on modified graphite oxide and utilization to peracetic acid production. BIOTECHNOL BIOPROC E 2015. [DOI: 10.1007/s12257-014-0298-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
37
|
Lee JH, Yoo HY, Jung DU, Park C, Song YS, Park C, Kim SW. Research Trend of Lactulose Production from Lactose. KOREAN CHEMICAL ENGINEERING RESEARCH 2014. [DOI: 10.9713/kcer.2014.52.4.407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
38
|
Wang H, Yang R, Hua X, Zhao W, Zhang W. Enzymatic production of lactulose and 1-lactulose: current state and perspectives. Appl Microbiol Biotechnol 2013; 97:6167-80. [DOI: 10.1007/s00253-013-4998-3] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2013] [Revised: 05/13/2013] [Accepted: 05/14/2013] [Indexed: 01/19/2023]
|