Biocatalytic Synthesis of the Rare Sugar Kojibiose: Process Scale-Up and Application Testing

Beerens K., De Winter K., Van De Wane D., Grootaer C., Kamiloglu S., Miclotte L., ...Daha Fazla

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.65, sa.29, ss.6030-6041, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65 Sayı: 29
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1021/acs.jafc.7b02258
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.6030-6041
  • Anahtar Kelimeler: sucrose phosphorylase, kojibiose, bulk functionality, Caco-2 cells, gut microbiota, fermentable sugars, LYSOSOMAL ALPHA-GLUCOSIDASE, PARTICLE-SIZE DISTRIBUTION, IN-VITRO, ENZYMATIC-SYNTHESIS, OLIGOSACCHARIDES, PHOSPHORYLASE, DIGESTION, CHOCOLATE, COLON, FERMENTATION
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

Cost-efficient (bio)chemical production processes are essential to evaluate the commercial and industrial applications of promising carbohydrates and also are essential to ensure economically viable production processes. Here, the synthesis of the naturally occurring disaccharide kojibiose (2-O-alpha-D-glucopyranosyl-n-glucopyranoside) was evaluated using different Bifidobacterium adolescentis sucrose phosphorylase variants. Variant L341I_Q345S was found to efficiently synthesize kojibiose while remaining fully active after 1 week of incubation at 55 degrees C. Process optimization allowed kojibiose production at the kilogram scale, and simple but efficient downstream processing, using a yeast treatment and crystallization, resulted in more than 3 kg of highly pure crystalline kojibiose (99.8%). These amounts allowed a deeper characterization of its potential in food applications. It was found to have possible beneficial health effects, including delayed glucose release and potential to trigger SCFA production. Finally, we compared the bulk functionality of highly pure kojibiose to that of sucrose, hereby mapping its potential as a new sweetener in confectionery products.