Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides

Cheng, Yi; Lan, Haibo; Zhao, Lei; Wang, Kai; Hu, Zhuoyan

doi:10.3390/molecules23102596

Cited by 21 publications

(10 citation statements)

References 41 publications

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“…In the hypothetical situation where AMS was decreased to the similar level of 2.98 ± 0.02 mg/g fresh longan fruit for the current batch of FLJ‐C possessing lower level of total sugar composition (40.4 ± 0.3 mg/g fresh longan fruit) with C/N molar ratio of 21.88 ± 0.20, the recalculated ratio could be shifted down to 30.83 ± 0.31 compared to the tabulated value of 39.07 ± 0.54. In fact, FLJ‐C in the current study had the mass ratio (sucrose:glucose:fructose) of (3.46–3.78:1.08–1.12:1) compared with Nunta et al () who reported 2.17:1.17:1 and Chen, Lan, Zhao, Wang, and Hu () with mass ratio of 3.97:1.32:1 using longan fruit (probably assorted grade) obtained from Gaozhou, Guangdong province, China. The different level of initial total sugar composition and/or mass ratio of individual sugars could influence the metabolism pathway of microbes even when C/N molar ratio was kept constant as described by Ginesy, Rusanova‐Naydenova, and Rova ().…”

Section: Resultscontrasting

confidence: 51%

Batch and continuous cultivation processes of Candida tropicalis TISTR 5306 for ethanol and pyruvate decarboxylase production in fresh longan juice with optimal carbon to nitrogen molar ratio

Nunta

Techapun

Jantanasakulwong

et al. 2019

J Food Process Engineering

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The carbon to nitrogen (C/N) molar ratio of 21.88 ± 0.20 in fresh juice from C‐grade longan (FLJ‐C) supplemented with ammonium sulfate (AMS) was optimal for cultivation of Candida tropicalis TISTR 5306 producing ethanol concentration of 24.0 ± 1.1 g/L and specific pyruvate decarboxylase (PDC) activity of 0.138 ± 0.001 U/mg protein. The highest ethanol concentration in a 10 L continuous process (34.3 ± 0.5 g/L, dilution rate [D] = 0.0492 hr−1) was significantly higher (p ≤ .05) than that in 100 L batch process (13.2 ± 0.2 g/L at 108 hr). The highest volumetric PDC activities of 0.081 ± 0.001 U/ml (D = 0.0070 hr−1) and 0.107 ± 0.001 U/ml (48 hr) were attained for continuous and batch processes, respectively. The affinity constants and growth‐related weighting factors on sucrose and monosaccharides (glucose and fructose with the same values) utilization were (123 ± 1 g/L, 0.14 ± 0.01) and (34.1 ± 1.5 g/L, 0.43 ± 0.01) with MS and R2 of 92.2 and .9552, respectively. Practical applications FLJ‐C is an example of agricultural produces with relatively high production quantity (50,000 t/year in Thailand) and high sugars content but low marketing demands due to the smallest size of pulp. The complex nitrogen source contains costly components (yeast extract—78.3 USD/kg, malt extract—148 USD/kg, and peptone—151 USD/kg) which can be replaced with an inexpensive AMS (1.05 USD/kg). Further consideration of C/N molar ratio in FLJ‐C can optimize growth, ethanol (alternative biofuel/industrial solvent) production, and specific PDC (biocatalyst for phenylacetylcarbinol—PAC, anti‐asthmatic and nasal decongestant precursors) activity of C. tropicalis TISTR 5306 whole cells which can be used as a case study for other related yeasts. Batch and continuous production at 100 L and 10 L also illustrate practical utilization of FLJ‐C with AMS supplement at larger scales for development of subsequent zero waste process.

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Section: Resultscontrasting

confidence: 51%

Batch and continuous cultivation processes of Candida tropicalis TISTR 5306 for ethanol and pyruvate decarboxylase production in fresh longan juice with optimal carbon to nitrogen molar ratio

Nunta

Techapun

Jantanasakulwong

et al. 2019

J Food Process Engineering

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“…Analysis of chromaticity revealed the decrease in the L value and the increase in a, b, and △E values after the production of oligosaccharides. This trend was consistent with the report by Cheng et al (2018), who used enzymes to convert longan juice sugar into oligosaccharides. Preserved yuzu had lower pH value (3.82) but higher acidity (1.31 ± 0.03%), soluble solids (34.5 ± 0.00 °Bx), and viscosity than sucrose.…”

Section: Physicochemical Characteristicssupporting

confidence: 93%

Oligosaccharide production from preserved yuzu juice using Lactobacillus sakei NY 518 and its prebiotic function

et al. 2022

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This study focused on the physiochemical characteristics of the oligosaccharide produced in preserved yuzu by NY 518 and its functions based on the intestinal health through antimicrobial activities. NY 518 was identified as Lactobacillus sakei. The oligosaccharide produced by L. sakei NY 518 was gluco-oligosaccharide. The oligosaccharide from preserved yuzu (OY) was found to have lower degree of polymerization than the oligosaccharide from sucrose (OS) owing to the presence of tri-to nona-saccharides. These oligosaccharides had lower pH and increased acidity, soluble solids, and viscosity than their substrates. OY had 67% α-glucosidase inhibition activity of OS and higher antibacterial effects on food-poisoning bacteria than OS. These results indicate that the oligosaccharide produced by L. sakei NY 518 in sugar-preserved foods exhibits beneficial functions (antidiabetic and antibacterial activities) and could be a good substitute for sugar.

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“…The results of content determination showed that the content of water-soluble LPs obtained from the enzymatically treated extracts increased significantly from 3.61 to 8.30 mg/g, while the insoluble fiber content decreased significantly with increasing enzymatic digestion time. This was because during enzymatic digestion, a large amount of insoluble fiber could be hydrolyzed into oligomers, which are recycled into the water-soluble LPs group ( 13 ). However, enzymatic digestion of LPs has some disadvantages, such as some enzymes are expensive and not easily available; strict control of temperature and pH is required during the experimental process, and changes in conditions may lead to inactivation of the enzymes; and may also destroy the advanced structure of some LPs.…”

Section: Methods Of Extraction and Purificationmentioning

confidence: 99%

“…In conclusion, the content and molecular size distribution of LPs in longan juice changed significantly after enzyme treatment, implying that enzymes modify the structure of LPs and thus affect the expression of their biological activities. These showed the good potential of enzyme-treated LPs as functional foods, nutraceuticals and dietary prebiotics ( 50 ).…”

Section: Structural Featuresmentioning

confidence: 99%

Extraction, purification, structural features and biological activities of longan fruit pulp (Longyan) polysaccharides: A review

et al. 2022

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Dimocarpus longan Lour. (also called as longan) is a subtropical and tropical evergreen tree belonging to the Sapindaceae family and is widely distributed in China, Southeast Asia and South Asia. The pulp of longan fruit is a time-honored traditional medicinal and edible raw material in China and some Asian countries. With the advancement of food therapy in modern medicine, longan fruit pulp as an edible medicinal material is expected to usher in its rapid development as a functional nutrient. As one of the main constituents of longan fruit pulp, longan fruit pulp polysaccharides (LPs) play an indispensable role in longan fruit pulp-based functional utilization. This review aims to outline the extraction and purification methods, structural characteristics and biological activities (such as immunoregulatory, anti-tumor, prebiotic, anti-oxidant, anti-inflammatory and inhibition of AChE activity) of LPs. Besides, the structure-activity relationship, application prospect and patent application of LPs were analyzed and summarized. Through the systematic summary, this review attempts to provide a theoretical basis for further research of LPs, and promote the industrial development of this class of polysaccharides.

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Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides

Cited by 21 publications

References 41 publications

Batch and continuous cultivation processes of Candida tropicalis TISTR 5306 for ethanol and pyruvate decarboxylase production in fresh longan juice with optimal carbon to nitrogen molar ratio

Batch and continuous cultivation processes of Candida tropicalis TISTR 5306 for ethanol and pyruvate decarboxylase production in fresh longan juice with optimal carbon to nitrogen molar ratio

Oligosaccharide production from preserved yuzu juice using Lactobacillus sakei NY 518 and its prebiotic function

Extraction, purification, structural features and biological activities of longan fruit pulp (Longyan) polysaccharides: A review

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