Bioinspired Production of Antibacterial Sucrose Isomerase‐Sponge for the Synthesis of Isomaltulose

Wu, Lingtian; Qiu, Juanjuan; Wu, Shanshan; Liu, Xiaoliu; Liu, Chao; Xu, Zheng; Li, Sha; Xu, Hong

doi:10.1002/adsc.201600705

Cited by 15 publications

(4 citation statements)

References 48 publications

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“…The finding was close to that (>90%) by using sucrose substrate isomerized to isomaltulose using the targeted SIase for the first 13 batches (Zhang et al, 2019). Meanwhile, Wu et al (2016) found that bacterial SIase immobilized onto ε-PL-gelatin remained about 80% conversion rate of sucrose from pure sucrose for the first 156 h. The results stated that immobilized SIase has outstanding operational stability and good reusability using pretreated BM for industrial production of isomaltulose.…”

Section: The Effect Of Main Process Parameters On Isomaltulose Production By Immobilized Siasesupporting

confidence: 75%

Direct Isomaltulose Synthesis From Beet Molasses by Immobilized Sucrose Isomerase

Wang

Yang

Hao

et al. 2021

Front. Bioeng. Biotechnol.

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Isomaltulose is becoming a focus as a functional sweetener for sucrose substitutes; however, isomaltulose production using sucrose as the substrate is not economical. Low-cost feedstocks are needed for their production. In this study, beet molasses (BM) was introduced as the substrate to produce isomaltulose for the first time. Immobilized sucrose isomerase (SIase) was proved as the most efficient biocatalyst for isomaltulose synthesis from sulfuric acid (H2SO4) pretreated BM followed by centrifugation for the removal of insoluble matters and reducing viscosity. The effect of different factors on isomaltulose production is investigated. The isomaltulose still achieved a high concentration of 446.4 ± 5.5 g/L (purity of 85.8%) with a yield of 0.94 ± 0.02 g/g under the best conditions (800 g/L pretreated BM, 15 U immobilized SIase/g dosage, 40°C, pH of 5.5, and 10 h) in the eighth batch. Immobilized SIase used in repeated batch reaction showed good reusability to convert pretreated BM into isomaltulose since the sucrose conversion rate remained 97.5% in the same batch and even above 94% after 11 batches. Significant cost reduction of feedstock costs was also confirmed by economic analysis. The findings indicated that this two-step process to produce isomaltulose using low-cost BM and immobilized SIase is feasible. This process has the potential to be effective and promising for industrial production and application of isomaltulose as a functional sweetener for sucrose substitute.

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Section: The Effect Of Main Process Parameters On Isomaltulose Production By Immobilized Siasesupporting

confidence: 75%

Direct Isomaltulose Synthesis From Beet Molasses by Immobilized Sucrose Isomerase

Wang

Yang

Hao

et al. 2021

Front. Bioeng. Biotechnol.

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“…Consequently, it is reasonable to utilize the regression model to predict HSAF production within the range of the variables studied. “Probe > F” is usually utilized to determine the significance of variables and reflects the strength of independent variables [ 21 ]. Smaller values indicate that the corresponding variable is more significant.…”

Section: Resultsmentioning

confidence: 99%

Efficient production of heat-stable antifungal factor through integrating statistical optimization with a two-stage temperature control strategy in Lysobacter enzymogenes OH11

et al. 2018

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BackgroundHeat-stable antifungal factor (HSAF) is a newly identified broad-spectrum antifungal antibiotic from the biocontrol agent Lysobacter enzymogenes and is regarded as a potential biological pesticide, due to its novel mode of action. However, the production level of HSAF is quite low, and little research has reported on the fermentation process involved, representing huge obstacles for large-scale industrial production.ResultsMedium capacity, culture temperature, and fermentation time were identified as the most significant factors affecting the production of HSAF and employed for further optimization through statistical methods. Based on the analysis of kinetic parameters at different temperatures, a novel two-stage temperature control strategy was developed to improve HSAF production, in which the temperature was increased to 32 °C during the first 12 h and then switched to 26 °C until the end of fermentation. Using this strategy, the maximum HSAF production reached 440.26 ± 16.14 mg L− 1, increased by 9.93% than that of the best results from single-temperature fermentation. Moreover, the fermentation time was shortened from 58 h to 54 h, resulting in the enhancement of HSAF productivity (17.95%) and yield (9.93%).ConclusionsThis study provides a simple and efficient method for producing HSAF that could be feasibly applied to the industrial-scale production of HSAF.Electronic supplementary materialThe online version of this article (10.1186/s12896-018-0478-2) contains supplementary material, which is available to authorized users.

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“…At 300 h, the yield of isomaltulose was 48%, and the conversion rate of sucrose was about 50%. After 13 batches of cyclic reactions, the sucrose conversion rate remained above 90%, indicating good operational stability [57].…”

Section: Covalent Bindingmentioning

confidence: 93%

A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose

Jing,

Hou,

et al. 2024

Foods

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Isomaltulose is a novel sweetener and is considered healthier than the common sugars, such as sucrose or glucose. It has been internationally recognized as a safe food product and holds vast potential in pharmaceutical and food industries. Sucrose isomerase is commonly used to produce isomaltulose from the substrate sucrose in vitro and in vivo. However, free cells/enzymes were often mixed with the product, making recycling difficult and leading to a significant increase in production costs. Immobilized cells/enzymes have the following advantages including easy separation from products, high stability, and reusability, which can significantly reduce production costs. They are more suitable than free ones for industrial production. Recently, immobilized cells/enzymes have been encapsulated using composite materials to enhance their mechanical strength and reusability and reduce leakage. This review summarizes the advancements made in immobilized cells/enzymes for isomaltulose production in terms of refining traditional approaches and innovating in materials and methods. Moreover, innovations in immobilized enzyme methods include cross-linked enzyme aggregates, nanoflowers, inclusion bodies, and directed affinity immobilization. Material innovations involve nanomaterials, graphene oxide, and so on. These innovations circumvent challenges like the utilization of toxic cross-linking agents and enzyme leakage encountered in traditional methods, thus contributing to enhanced enzyme stability.

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Bioinspired Production of Antibacterial Sucrose Isomerase‐Sponge for the Synthesis of Isomaltulose

Cited by 15 publications

References 48 publications

Direct Isomaltulose Synthesis From Beet Molasses by Immobilized Sucrose Isomerase

Direct Isomaltulose Synthesis From Beet Molasses by Immobilized Sucrose Isomerase

Efficient production of heat-stable antifungal factor through integrating statistical optimization with a two-stage temperature control strategy in Lysobacter enzymogenes OH11

A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose

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