Enzymatic synthesis of fructosyl oligosaccharides by levansucrase from Microbacterium laevaniformans ATCC 15953

Park, Hae Eun; Park, Na Hee; Kim, Min Jeong; Lee, Tae Ho; Lee, Hyeon Gyu; Yang, Ji; Cha, Jaeho

doi:10.1016/s0141-0229(03)00062-0

Cited by 52 publications

(34 citation statements)

References 27 publications

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“…14) The optimum temperature for B. amyloliquefaciens LSs of [30][31][32][33][34][35][36][37][38][39][40] C is similar to that reported for LSs from M. laevaniformans 18) and B. amyloliquefaciens type 1.…”

Section: Effect Of Temperature On the Levansucrase Activitysupporting

confidence: 72%

“…These results reveal a very important characteristic of B. amyloliquefaciens LS with regards to its high transfructosylation-to-hydrolysis ratio, making it different from most of previously described LSs from other microbial sources. 8,9,18) However, the yield of levan produced by the LS-catalyzed transfructosylation reaction decreased inversely with the sucrose concentration (Fig. 3B).…”

Section: Effect Of Sucrose Concentration On the Levan Productionmentioning

confidence: 94%

“…The reaction of each mixture was run under the optimal reaction conditions. Aliquots of 30 mL were withdrawn at different times and analyzed by thin-layer chromatography (TLC) which was performed on Silicagel 60 plates according to the modified method of Park et al 18) Aliquots of 5 mL of each reaction mixture were spotted on the Silicagel 60 plate, the developing solvent consisting of a mixture of butanol/acetic acid/deionized water (5:4:1, v/v/v). The fructose-containing compounds were detected by first spraying the TLC plate with a resorcinol solution prepared in acetic acid (0.1% w/v resorcinol and 0.25% w/v thiourea acid).…”

Section: Methodsmentioning

confidence: 99%

“…4 also indicate that the ratio of the transfructosylation to hydrolytic activities was dependent on the reaction temperature. Higher ratios for the intra-(5.0-11.5) and extra-cellular (2.0) LSs were obtained in a lower temperature range of [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] C. The transfructosylation activity has been similarly reported to be predominant at lower temperatures for LSs from Pseudomonas syringae pv. (18 C), 34) Z. mobilis (15 C) 35) and B. amyloliquefaciens (4 C).…”

Section: Effect Of Temperature On the Levansucrase Activitymentioning

confidence: 99%

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Purification and Characterization of Levansucrases fromBacillus amyloliquefaciensin Intra- and Extracellular Forms Useful for the Synthesis of Levan and Fructooligosaccharides

Tian¹,

Inthanavong²,

Karboune³

2011

Bioscience, Biotechnology, and Biochemistry

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The intra-and extracellular levansucrase (LS) activities produced by Bacillus amyloliquefaciens were promoted by supplementing the sucrose medium with yeast and peptone as nitrogen sources. These activities were purified by polyethylene glycol (PEG) fractionation for the first time. PEGs of low molecular weight selectively fractionated the intracellular LS activity rather than the extracellular LS activity. Contrary to other LSs, B. amyloliquefaciens LSs exhibited high levan-forming activity over a wide range of sucrose concentrations. The optimum temperatures for the intra-(25-30 C) and extracellular (40 C) LS transfructosylation activities were lower than those for the hydrolytic activities (45-50 C; 50 C). In addition, the catalytic efficiency for the transfructosylation activity of intracellular LS was higher than that of extracellular LS. These differences between intra-and extracellular LSs reveal the occurrence of certain conformational changes to LS upon protein secretion and/or purification. This study is the first to highlight that B. amyloliquefaciens LSs synthesized a variety of FOSs from various saccharides, with lactose and maltose being the best fructosyl acceptors.

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Section: Effect Of Temperature On the Levansucrase Activitysupporting

confidence: 72%

Section: Effect Of Sucrose Concentration On the Levan Productionmentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Section: Effect Of Temperature On the Levansucrase Activitymentioning

confidence: 99%

See 2 more Smart Citations

Purification and Characterization of Levansucrases fromBacillus amyloliquefaciensin Intra- and Extracellular Forms Useful for the Synthesis of Levan and Fructooligosaccharides

Tian¹,

Inthanavong²,

Karboune³

2011

Bioscience, Biotechnology, and Biochemistry

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“…In addition to fructan synthesizing activity, several of these bacterial levansucrases can transfer fructosyl units to other sugars such as glucose, fructose and raffinose as acceptors. 18) L. mesenteroides is also known to produce a levansucrase, yet the detailed study for the L. mesenteroides levansucrase in the respect of enzyme and sucrose acceptor reaction for fructo oligosaccharide synthesis is not reported.…”

mentioning

confidence: 99%

Synthesis of Thermo- and Acid-stable Novel Oligosaccharides by Using Dextransucrase with High Concentration of Sucrose

Nam¹,

Ko²,

Jin³

et al. 2007

J. Appl. Glycosci.

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Oligosaccharides are used in foods, feeds, pharmaceuticals, or cosmetics as stabilizers, bulking agents, immunostimulating agents or prebiotic compounds. 1) In general, effective oligosaccharides for various functions have a degree of polymerization (DP) from 2 10 monosaccharide units (molecular weight of 300 2000). Commercially produced oligosaccharides are fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides and galactooligosaccharides. It is well known that maltooligosaccharides and isomaltooligosaccharides are acid and heat stable carbohydrates. They are less sweet than fructooligosaccharides, which are susceptible to acid and heat treatment. As a result, both types have restricted use as additives or sweeteners in foods that require heat treatment or acidic pH during process. Many sweet foods contain mono or disaccharides that are readily metabolized by cariogenic bacteria. To satisfy human craving for sweet substances without causing caries, the use of inert (non metabolizable) dietary sweeteners has been proposed. A variety of different materials have been studied as potential inhibitors of glucansucrases with the hope finding a compound that is safe, cheap and effective in blocking oral colonization of Streptococcus sp. 2)L. mesenteroides mutants from strains, B 512FM, B 742, B 1299 and B 1355 are constitutive for glucansucrase production.3 7) A mutant, L. mesenteroides B 512 FMCM, was obtained that produced 13 times more enzyme than the parent mutant strain, B 512FMC, and over a 100 fold more than the original B 512F commercial strain for dextran production. Dextrans are a class of polysaccharides composed of D glucans with contiguous α (1 6) glycosidic linkages in the main chains and α (1 2), α (1 3) or α (1 4) branch glycosidic linkages, depending on the specificity of the particular dextransucrase.11) The enzymes responsible for the synthesis of these dextrans from sucrose are dextransucrases (EC 2.4.1.5), glucansucrases and glucosyltransferases. In addition to catalyzing the synthesis of dextran from sucrose, dextransucrase also catalyzes the transfer of a D glucopyranosyl group from sucrose to other carbohydrates.12 Abstract: A method is presented for synthesizing thermo-, acid-stable glucooligosaccharides (TASOG) from sucrose (2.5 4 M) using a dextransucrase prepared from Leuconostoc mesenteroides B-512FMCM. The degree of polymerization (DP) of oligosaccharides synthesized was from 2 to 11. TASOG resisted hydrolysis of its glycosidic linkages at 140 C and pH 6.0 for 1 h. It was stable at pHs ranging from 2 to 4 at 120 C. A method for synthesizing fructo-oligosaccharides (TASOF) with high concentrations of sucrose (1 3 M) by using levansucrase prepared from L. mesenteroides B-1355C was also developed. The DP of oligosaccharides synthesized according to the present method ranged from 2 to over 15. The TASOF was also stable at pHs ranging from 2 to 4 under 120 C. The percentage of TASOF in the reaction digest was 95.7% (excluding monosaccharides; 4.3% was levan). Both oligosacchari...

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Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

Reiffová

2014

Food Oligosaccharides

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IntroductionCarbohydrates are normally naturally occurring organic polyhydroxyl substances expressed by the empirical formula (CH 2 O) n, and their derivates. Sugars in foods and food products can be present as simple sugars -monosaccharides with low molecular weight and consisting of a single basic sugar unit -or as complex sugars -oligosaccharides and polysaccharides. Oligosaccharides are complex saccharides with a degree of polymerization (DP) of 2-9 and an intermediate molecular weight in which the monosaccharide units are linked by glycosidic bonds. Polysaccharides are complex sugars of high molecular weight and containing a large amount of monosaccharide units (polymers) joined by a glycosidic bond (DP > 10). In terms of nutrition the chemical composition of sugars is important, as are the degree of polymerization, the number of glycosidic linkages and the rate of digestibility in the intestine, because these attributes determine their physiological properties.Food bioactive oligosaccharides are a special group of carbohydrates that can be classified in the category of "nondigestible food ingredients". These compounds, also known as prebiotics, are complex carbohydrates, mainly fructooligosaccharides (FOS), galactooligosaccharides (GOS), and inulin of the non-α-glucan type, which resist hydrolysis by the salivary and intestinal digestive enzymes of man and other animals. For this reason, they are not absorbed or metabolized in the upper digestive tract and thus are able to reach the colon unaltered. In the colon they are rapidly fermented by a large number of intestinal bacteria and, subsequently, lead to the production of short-chain fatty acids (SCFA), mostly acetic, but also some propionic and butyric acid, which are necessary for the maintenance and renewal of the cells lining the large intestine. The addition of a limited amount of bioactive oligosaccharides to foodstuffs can result in the inhibition of the growth of pathogenic bacteria, stimulation of the immune system, and can have a positive effect on digestion, the absorption of nutrients, and the synthesis of vitamins indispensable to metabolism (for example folic acid) among other benefits.As discussed in Chapters 3, 4, 11 and 24, FOS are widely distributed in nature, such as in asparagus, onion, honey, beer, Jerusalem artichoke, wheat, rye, pine, banana and many others. The main FOS are composed of one molecule of sucrose (GF) and one to several molecules of fructose. Depending on the manner of bonding, the more known isomers of sucrose are: turanose, maltulose, leucrose and isomaltulose. GF 2 FOS, which are composed of one molecule glucose and two molecules of fructose, include 1-kestose, 6-kestose and neokestose. GF 3 FOS, which are composed of one molecule of glucose and three molecules of fructose, are nystose, bifurcose and neobifurcose, and GF 4 FOS is fructosylnystose.

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Enzymatic synthesis of fructosyl oligosaccharides by levansucrase from Microbacterium laevaniformans ATCC 15953

Cited by 52 publications

References 27 publications

Purification and Characterization of Levansucrases fromBacillus amyloliquefaciensin Intra- and Extracellular Forms Useful for the Synthesis of Levan and Fructooligosaccharides

Purification and Characterization of Levansucrases fromBacillus amyloliquefaciensin Intra- and Extracellular Forms Useful for the Synthesis of Levan and Fructooligosaccharides

Synthesis of Thermo- and Acid-stable Novel Oligosaccharides by Using Dextransucrase with High Concentration of Sucrose

Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

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