A one-step bioprocess for production of high-content fructo-oligosaccharides from inulin by yeast

Da, Wang; Li, Fu‐Li; Wang, Shian

doi:10.1016/j.carbpol.2016.06.059

Cited by 39 publications

(6 citation statements)

References 27 publications

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“…Immobilised enzyme also showed a higher temperature optimum at 65°C. Wang et al ( 2016d ) cloned an endo-inulinase in S. cerevisiae and deleted its sucrase gene which resulted into high content FOS production (~90%) from inulin in a single step. Recently, Bao et al ( 2019 ) expressed Lipomyces starkeyi NRRL Y-11557 inulinase gene (INU3B) in E. coli for the production of nutraceutical FOS.…”

Section: Some Industrially Relevant Mycozymesmentioning

confidence: 99%

Recent Developments in Industrial Mycozymes: A Current Appraisal

Nath

Kango

2021

Mycology

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Fungi, being natural decomposers, are the most potent, ubiquitous and versatile sources of industrial enzymes. About 60% of market share of industrial enzymes is sourced from filamentous fungi and yeasts. Mycozymes (myco-fungus; zymes-enzymes) are playing a pivotal role in several industrial applications and a number of potential applications are in the offing. The field of mycozyme production, while maintaining the old traditional methods, has also witnessed a sea change due to advents in recombinant DNA technology, optimisation protocols, fermentation technology and systems biology. Consolidated bioprocessing of abundant lignocellulosic biomass and complex polysaccharides is being explored at an unprecedented pace and a number of mycozymes of diverse fungal origins are being explored using suitable platforms. The present review attempts to revisit the current status of various mycozymes, screening and production strategies and applications thereof.

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Section: Some Industrially Relevant Mycozymesmentioning

confidence: 99%

Recent Developments in Industrial Mycozymes: A Current Appraisal

Nath

Kango

2021

Mycology

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“…Wang et al (91) reported a simple and highly efficient one-step bioprocess for production of high-content FOS from inulin by yeast fermentation, using a recombinant yeast strain JZHSTSC, in which a heterologous endo-inulinase gene was expressed and the inherent invertase gene SUC2 was disrupted. This yeast simultaneously hydrolyzed inulin into FOS by secretion of endo-inulinases and removed mono-sugars by assimilation, resulting a product with high purity of FOS (~90%).…”

Section: Fosmentioning

confidence: 99%

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

et al. 2019

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Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.

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“…Attempts have been made to produce oligosaccharides in the industry via acid hydrolysis (using dilute hydrochloric acid or dilute sulfuric acid) (Ávila‐Fernández et al., 2011) and enzymatic hydrolysis (using endoinulinases from natural strains or recombinant strains, with inulin or fructans as potent substrates) (Chen, Xu, et al., 2012; Wang, Li, et al., 2016). The chemical glycosylation methods were found infeasible for industrial production due to the inherent disadvantages such as low yield, high cost, harsh and toxic conditions, and time‐consuming process.…”

Section: Production Of Garlic Polysaccharides and Oligosaccharidesmentioning

confidence: 99%

Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships

Qiu

Qiao

Zhang

et al. 2022

Comp Rev Food Sci Food Safe

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Garlic is a common food, and many of its biological functions are attributed to its components including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main components are understudied but have future value due to the growing demand for bioactive polysaccharides/oligosaccharides from natural sources. Garlic polysaccharides have molecular weights of 1 × 103 to 2 × 106 Da, containing small amounts of pectins and fructooligosaccharides and large amounts of inulin‐type fructans ((2→1)‐linked β‐d‐Fruf backbones alone or with attached (2→6)‐linked β‐d‐Fruf branched chains). This article provides a detailed review of research progress and identifies knowledge gaps in extraction, production, composition, molecular characteristics, structural features, physicochemical properties, bioactivities, and structure–function relationships of garlic polysaccharides/oligosaccharides. Whether the extraction processes, synthesis approaches, and modification methods established for other non‐garlic polysaccharides are also effective for garlic polysaccharides/oligosaccharides (to preserve their desired molecular structures and bioactivities) requires verification. The metabolic processes of ingested garlic polysaccharides/oligosaccharides (as food ingredients/dietary supplements), their modes of action in healthy humans or populations with chronic conditions, and molecular/chain organization–bioactivity relationships remain unclear. Future research directions related to garlic polysaccharides/oligosaccharides are discussed.

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A one-step bioprocess for production of high-content fructo-oligosaccharides from inulin by yeast

Cited by 39 publications

References 27 publications

Recent Developments in Industrial Mycozymes: A Current Appraisal

Recent Developments in Industrial Mycozymes: A Current Appraisal

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships

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