Bacillus amyloliquefaciens levansucrase-catalyzed the synthesis of fructooligosaccharides, oligolevan and levan in maple syrup-based reaction systems

Carbohydrate Polymers
Mengxi LiSalwa Karboune

Abstract

Maple syrups with selected degree Brix (°Bx) (15, 30, 60) were investigated as reaction systems for levansucrase from Bacillus amyloliquefaciens. The enzymatic conversion of sucrose present in the maple syrup and the production of the transfructosylation products were assessed over a time course of 48h. At 30°C, the use of maple syrup 30°Bx led to the highest levansucrase activity (427.53μmol/mg protein/min), while maple syrup 66°Bx led to the highest converted sucrose concentration (1.53M). In maple syrup 30°Bx, oligolevans (10<DP≤30) were synthesized as major products (>80%). In maple syrup 66°Bx, the most abundant products were oligolevans at 30°C and levans (DP≥30) at 8°C. The acceptor specificity study revealed the ability of B. amyloliquefaciens levansucrase to synthesize a variety of hetero-fructooligosaccharides (FOSs) in maple syrups 15°Bx and 30°Bx enriched with various disaccharides, with lactose being the preferred fructosyl acceptor. The current study is the first to investigate maple-syrup-based reaction systems for the synthesis of FOSs/oligolevans/levans.

References

Dec 3, 2002·Current Opinion in Biotechnology·Robert A Rastall, Vatsala Maitin
Apr 25, 2009·Advances in Food and Nutrition Research·Timothy D Perkins, Abby K van den Berg
Nov 17, 2009·Journal of Industrial Microbiology & Biotechnology·Dina RairakhwadaChul Ho Kim
Apr 2, 2011·The Journal of Biological Chemistry·Christian P StrubeDirk W Heinz
Dec 5, 2013·Carbohydrate Polymers·Tao ZhangBo Jiang

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Citations

Jul 8, 2017·Critical Reviews in Biotechnology·Nor Hasmaliana Abdul ManasNor Muhammad Mahadi
Feb 10, 2018·International Journal of Biological Macromolecules·Dawei NiWanmeng Mu
Oct 1, 2017·Carbohydrate Polymers·Jaime R Porras-DomínguezAgustín López-Munguía

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