Isomaltulose Synthase from
            <i>Klebsiella</i>
            sp. Strain LX3: Gene Cloning and Characterization and Engineering of Thermostability

Zhang, Daohai; Li, Xianzhen; Zhang, Lian-Hui

doi:10.1128/aem.68.6.2676-2682.2002

Cited by 53 publications

(60 citation statements)

References 37 publications

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“…Until now very little has been reported concerning the enhancement of thermoactivity, thermostability and catalytic efficiency of sucrose isomerases (Zhang et al 2002). For industrial applications it is of interest to operate with biocatalysts being thermoactive and thermostable.…”

Section: Biochemical Properties Of Sucrose Isomerasesmentioning

confidence: 99%

“…Zhang et al (2003a) reported that the reaction end-products were clearly related to the charge of the catalytic pocket. Thus, operating at pHs higher than the enzymes optimal pH allow the formation of trehalulose, whereas at lower pH the production of glucose and fructose was promoted (Nagai et al 1994;Zhang et al 2002;Wu & Birch 2005). The kinetic parameters of various sucrose isomerases are presented in Table 1.…”

Section: Biochemical Properties Of Sucrose Isomerasesmentioning

confidence: 99%

“…In this context, it was reported that temperature influences the ratio of formed monosaccharides, but did not change the final amount of formed sugars. Moreover, higher temperatures favor the hydrolytic reaction generating glucose and fructose, whereas the lower temperatures increase the amount of trehalulose production (Nagai et al 1994;Veronese & Perlot 1999;Zhang et al 2002). The optimal pHs of the majority of the sucrose isomerases characterized to date are comprised between 6.0 and 7.0 (Table 1).…”

Section: Biochemical Properties Of Sucrose Isomerasesmentioning

confidence: 99%

“…LX3 and Enterobacter sp. FMB1 produced essentially isomaltulose with percentages around 75-85% (Cheetham 1984;Veronese & Perlot 1999;Zhang et al 2002;Wu & Birch 2005). Due to difficulties in the chemical synthesis of these sugars, their microbial production is of commercial interest.…”

Section: Properties and Production Of Isomaltulose And Trehalulosementioning

confidence: 99%

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Bacterial sucrose isomerases: properties and structural studies

Rhimi

Haser²,

Aghajari³

2008

Biologia

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Due to their significant role in food industry, sucrose isomerases are good candidates for rational protein engineering. Hence, specific modifications in order to modify substrate affinity and selectivity, product specificity but also to adapt their catalytic properties to particular industrial process conditions, is interesting. Our work on the structural studies of the sucrose isomerase, MutB, which presents the first structural data available on a trehalulose synthase and the first experimental data on complexed forms of sucrose isomerases represents a significant advance in the understanding of these enzymes. In this review we give an overview of what is known on biochemical properties and structural aspects of different sucrose isomerases in particular those reported from bacteria.

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Section: Biochemical Properties Of Sucrose Isomerasesmentioning

confidence: 99%

Section: Biochemical Properties Of Sucrose Isomerasesmentioning

confidence: 99%

Section: Biochemical Properties Of Sucrose Isomerasesmentioning

confidence: 99%

Section: Properties and Production Of Isomaltulose And Trehalulosementioning

confidence: 99%

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Bacterial sucrose isomerases: properties and structural studies

Rhimi

Haser²,

Aghajari³

2008

Biologia

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“…rhapontici, 12,15) Klebsiella sp. LX3, 40) Klebsiella sp., 41) K. planticola CCRC 19112, 42) Pantoea dispersa, 43) and Enterobacter sp. FMB1, 11) which produce mainly isomaltulose (75 85%), and A. radiobacter MX 332 37) and Ps.…”

Section: )mentioning

confidence: 99%

Structure/Function Relationships of Sucrose Isomerases with Different Product Specificity

et al. 2010

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Sucrose and its substitutes.Sucrose (α D glucopyranosyl 1,2 β D fructofuranoside), called table sugar, is the most common sugar produced and accumulated by plants. 1) Large quantities of the disaccharide accumulate in the edible parts of some plants. 2) Currently, sucrose is used in many agro alimentary products. Nevertheless, though this disaccharide is cheap and easily produced from sugar cane or sugar beets, it is highly caloric. It is well known that the quantity and the frequency of sucrose consumption may induce metabolic and pathologic effects. Indeed, sucrose is efficiently metabolized, thereby influencing the glycaemia of the body and promoting dental caries.3) In mammals, sucrose is rapidly absorbed into the bloodstream in the small intestine and is hydrolysed into glucose and fructose. The ingestion of sucrose raises blood glucose and can cause problems for people suffering from defects in glucose metabolism, such as persons with hypoglycaemia or diabetes. These effects have stimulated the interest in finding other naturally occurring and synthetic sweeteners. Two parameters are critical for defining efficient sucrose substitutes; they should have nutritional qualities and not be harmful to the general health of the individual. 4) Many non or low cariogenic synthetic sugar substitutes are currently available and are found as ingredients in a variety of candies, drinks and diet food, and still novel compounds emerge. 5,6) The main sugar substitutes used to date are aspartame, saccharine, sucralose, and acésulfalme K. No sweetener is a perfect replacement for sucrose, the main limitation being their taste profiles. Moreover, sweeteners are among the most actively discussed additives because of their side effects on health, including dermatological problems, headaches, mood variations, respiratory difficulties, seizures and cancer. 7,8) Five different structural isomers of sucrose composed of glucose and fructose exist with inter glucosidic linkages being α 1,1 (trehalulose), α 1,3 (turanose), α 1,4 (maltulose), α 1,5 (leucrose) and α 1,6 (isomaltulose) as depicted in Fig. 1. These analogues are found in honey, sugar cane and other natural products in very low concentrations. Among these, isomaltulose is the sucrose analogue that has been most extensively studied.9 19) Isomaltulose ( α D glucopyranosyl 1,6 D fructofuranose ) , also known as palatinose, and trehalulose (α D glucopyranosyl 1,1 D fructopyranose) are natural and structural isomers of sucrose that have a sweet taste and very similar physical and organoleptic properties to sucrose. 20 22) Therefore they have been suggested as non cariogenic alternatives to sucrose and are widely used in health products and the food industry as e.g., soft drinks, chewing gums, cakes, candies, chocolate and toothpaste for isomaltulose and food and cosmetic products for trehalulose. 23)Isomaltulose and trehalulose properties and production. Isomaltulose and trehalulose possess sweetening powers of 30% and 70%, respectively, when compared to that of sucrose. 2,10,...

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