Production of xylitol by recombinant microalgae

Pourmir, Azadeh; Noor-Mohammadi, Samaneh; Johannes, Tyler W.

doi:10.1016/j.jbiotec.2013.04.002

Cited by 26 publications

(9 citation statements)

References 20 publications

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“…The genus Candida is their best source, but it cannot be used in food industry as it is a pathogenic one [17,73]. Recombinant microalgae were also reported to produce xylitol [107].…”

Section: Productionmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

346

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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“…The genus Candida is their best source, but it cannot be used in food industry as it is a pathogenic one [17,73]. Recombinant microalgae were also reported to produce xylitol [107].…”

Section: Productionmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

346

296

View full text Add to dashboard Cite

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“…XR from a fungus Neurospora crassa was expressed in chloroplast genome of Chlamydomonas reinhardtii for the development of cost-effective microbial cell factory to produce biofuels and xylitol. Gene expression under 16S/atpA promoter/5 -UTR fusion exhibited the accumulation of heterologous protein and xylitol production with quite low yield (0.05 g/g xylose (0.38 g/L), suggesting possible improvement in productivity after further investigation [41]. Later, Zheng et al found an inducible xylose transport system in Chlorella sorokiniana for the first time whose activity depends upon the other sugar molecules.…”

Section: Fourth Generation (Photo-autotrophic Microbes)mentioning

confidence: 99%

Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism

Ahuja

Macho

Ewe

et al. 2020

Foods

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Xylitol is a white crystalline, amorphous sugar alcohol and low-calorie sweetener. Xylitol prevents demineralization of teeth and bones, otitis media infection, respiratory tract infections, inflammation and cancer progression. NADPH generated in xylitol metabolism aid in the treatment of glucose-6-phosphate deficiency-associated hemolytic anemia. Moreover, it has a negligible effect on blood glucose and plasma insulin levels due to its unique metabolism. Its diverse applications in pharmaceuticals, cosmetics, food and polymer industries fueled its market growth and made it one of the top 12 bio-products. Recently, xylitol has also been used as a drug carrier due to its high permeability and non-toxic nature. However, it become a challenge to fulfil the rapidly increasing market demand of xylitol. Xylitol is present in fruit and vegetables, but at very low concentrations, which is not adequate to satisfy the consumer demand. With the passage of time, other methods including chemical catalysis, microbial and enzymatic biotransformation, have also been developed for its large-scale production. Nevertheless, large scale production still suffers from high cost of production. In this review, we summarize some alternative approaches and recent advancements that significantly improve the yield and lower the cost of production.

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“…For example C. reinhardtii has been engineered to produce the five-carbon sugar-alcohol xylitol, an artificial sweetener that doesn’t naturally occur in the alga. Xylose reductase (XR) from the filamentous fungus Neurospora crassa was codon-optimized and expressed in the plastid genome resulting in up to 0.38 g/L xylitol accumulation ( Pourmir et al, 2013 ).…”

Section: Future Perspectivesmentioning

confidence: 99%

In Metabolic Engineering of Eukaryotic Microalgae: Potential and Challenges Come with Great Diversity

2015

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The great phylogenetic diversity of microalgae is corresponded by a wide arrange of interesting and useful metabolites. Nonetheless metabolic engineering in microalgae has been limited, since specific transformation tools must be developed for each species for either the nuclear or chloroplast genomes. Microalgae as production platforms for metabolites offer several advantages over plants and other microorganisms, like the ability of GMO containment and reduced costs in culture media, respectively. Currently, microalgae have proved particularly well suited for the commercial production of omega-3 fatty acids and carotenoids. Therefore most metabolic engineering strategies have been developed for these metabolites. Microalgal biofuels have also drawn great attention recently, resulting in efforts for improving the production of hydrogen and photosynthates, particularly triacylglycerides. Metabolic pathways of microalgae have also been manipulated in order to improve photosynthetic growth under specific conditions and for achieving trophic conversion. Although these pathways are not strictly related to secondary metabolites, the synthetic biology approaches could potentially be translated to this field and will also be discussed.

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Production of xylitol by recombinant microalgae

Cited by 26 publications

References 20 publications

Sugar alcohols—their role in the modern world of sweeteners: a review

Sugar alcohols—their role in the modern world of sweeteners: a review

Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism

In Metabolic Engineering of Eukaryotic Microalgae: Potential and Challenges Come with Great Diversity

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