Trienzymatic Complex System for Isomerization of Agar-Derived d-Galactose into d-Tagatose as a Low-Calorie Sweetener.,Journal of Agricultural and Food Chemistry

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Trienzymatic Complex System for Isomerization of Agar-Derived d-Galactose into d-Tagatose as a Low-Calorie Sweetener.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-03-02 , DOI: 10.1021/acs.jafc.9b07536
Da Woon Jeong ₁ , Jeong Eun Hyeon _{1,

2} , Sang Kyu Shin ₁ , Sung Ok Han ₁

Affiliation

d-Tagatose is a rare monosaccharide that is used in products in the food industry as a low-calorie sweetener. To facilitate biological conversion of d-tagatose, the agarolytic enzyme complexes based on the principle of the cellulosome structure were constructed through dockerin-cohesin interaction with the scaffoldin. The construction of agarolytic complexes composed of l-arabinose isomerase caused efficient isomerization activity on the agar-derived sugars. In a trienzymatic complex, the chimeric β-agarase (cAgaB) and anhydro-galactosidase (cAhgA) from Zobellia galactanivorans could synergistically hydrolyze natural agar substrates and l-arabinose isomerase (LsAraA Doc) from Lactobacillus sakei 23K could convert d-galactose into d-tagatose. The trienzymatic complex increased the concentration of d-tagatose from the agar substrate to 4.2 g/L. Compared with the monomeric enzyme, the multimeric enzyme showed a 1.4-fold increase in tagatose production, good thermostability, and reusability. A residual activity of 75% remained, and 52% of conversion was noted after five recycles. These results indicated that the dockerin-fused chimeric enzymes on the scaffoldin successfully isomerized d-galactose into d-tagatose with synergistic activity. Thus, the results demonstrated the possibility of advancing efficient strategies for utilizing red algae as a biomass source to produce d-tagatose in the industrial food field that uses marine biomass as the feedstock.

中文翻译：

琼脂衍生的d-半乳糖异构化为d-塔格糖的低热量甜味剂的三酶复合体系。

d-塔格糖是一种稀有的单糖，在食品工业中用作低热量甜味剂。为了促进d-塔格糖的生物转化，通过dockerin-cohesin与scaffoldin的相互作用，构建了基于纤维素体结构原理的琼脂糖分解酶复合物。由1-阿拉伯糖异构酶组成的琼脂糖分解复合物的构建引起对琼脂衍生的糖的有效异构化活性。在三酶复合物中，Zobellia galactanivorans的嵌合β-琼脂糖酶（cAgaB）和脱水半乳糖苷酶（cAhgA）可以协同水解天然琼脂底物，而来自清酒乳杆菌23K的l-阿拉伯糖异构酶（LsAraA Doc）可以将d-gal转化为d-gal。塔格糖三酶复合物将琼脂底物的d-塔格糖的浓度增加到4.2 g / L。与单体酶相比，多聚酶显示塔格糖产量增加了1.4倍，具有良好的热稳定性和可重复使用性。剩余的活性为75％，经过5次循环后，转化率为52％。这些结果表明，支架蛋白上的与dockerin融合的嵌合酶成功地将d-半乳糖异构化为具有协同活性的d-塔格糖。因此，结果证明了在使用海洋生物质作为原料的工业食品领域中，利用红藻作为生物质来源生产d-塔格糖的有效策略的可能性。这些结果表明，支架蛋白上的与dockerin融合的嵌合酶成功地将d-半乳糖异构化为具有协同活性的d-塔格糖。因此，结果证明了在使用海洋生物质作为原料的工业食品领域中，利用红藻作为生物质来源生产d-塔格糖的有效策略的可能性。这些结果表明，支架蛋白上的与dockerin融合的嵌合酶成功地将d-半乳糖异构化为具有协同活性的d-塔格糖。因此，结果证明了在使用海洋生物质作为原料的工业食品领域中，利用红藻作为生物质来源生产d-塔格糖的有效策略的可能性。

更新日期：2020-03-03

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