Ghent University Academic Bibliography

Advanced

Biocatalytic synthesis of the rare sugar kojibiose : process scale-up and application testing

Koen Beerens UGent, Karel De Winter, Davy Van de Walle UGent, Charlotte Grootaert UGent, Senem Kamiloglu, Lisa Miclotte UGent, Tom Van de Wiele UGent, John Van Camp UGent, Koen Dewettinck UGent and Tom Desmet UGent (2017) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 65(29). p.6030-6041
abstract
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-α-d-glucopyranosyl-d-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 °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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
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
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
65
issue
29
pages
6030 - 6041
Web of Science type
Article
Web of Science id
000406649400021
ISSN
000406649400021
DOI
10.1021/acs.jafc.7b02258
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8526813
handle
http://hdl.handle.net/1854/LU-8526813
date created
2017-07-12 10:22:04
date last changed
2017-09-14 12:07:07
@article{8526813,
  abstract     = { 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-\ensuremath{\alpha}-d-glucopyranosyl-d-glucopyranoside) was evaluated using different Bifidobacterium adolescentis sucrose phosphorylase variants. Variant L341I{\textbackslash}\_Q345S was found to efficiently synthesize kojibiose while remaining fully active after 1 week of incubation at 55 {\textdegree}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{\textbackslash}\%). 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. },
  author       = {Beerens, Koen and De Winter, Karel and Van de Walle, Davy and Grootaert, Charlotte and Kamiloglu, Senem and Miclotte, Lisa and Van de Wiele, Tom and Van Camp, John and Dewettinck, Koen and Desmet, Tom},
  issn         = {000406649400021},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {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},
  language     = {eng},
  number       = {29},
  pages        = {6030--6041},
  title        = {Biocatalytic synthesis of the rare sugar kojibiose : process scale-up and application testing},
  url          = {http://dx.doi.org/10.1021/acs.jafc.7b02258},
  volume       = {65},
  year         = {2017},
}

Chicago
Beerens, Koen, Karel De Winter, Davy Van de Walle, Charlotte Grootaert, Senem Kamiloglu, Lisa Miclotte, Tom Van de Wiele, John Van Camp, Koen Dewettinck, and Tom Desmet. 2017. “Biocatalytic Synthesis of the Rare Sugar Kojibiose : Process Scale-up and Application Testing.” Journal of Agricultural and Food Chemistry 65 (29): 6030–6041.
APA
Beerens, K., De Winter, K., Van de Walle, D., Grootaert, C., Kamiloglu, S., Miclotte, L., Van de Wiele, T., et al. (2017). Biocatalytic synthesis of the rare sugar kojibiose : process scale-up and application testing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 65(29), 6030–6041.
Vancouver
1.
Beerens K, De Winter K, Van de Walle D, Grootaert C, Kamiloglu S, Miclotte L, et al. Biocatalytic synthesis of the rare sugar kojibiose : process scale-up and application testing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2017;65(29):6030–41.
MLA
Beerens, Koen, Karel De Winter, Davy Van de Walle, et al. “Biocatalytic Synthesis of the Rare Sugar Kojibiose : Process Scale-up and Application Testing.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 65.29 (2017): 6030–6041. Print.