Improving the activity of an inulosucrase by rational engineering for the efficient biosynthesis of low-molecular-weight inulin.


Journal

Archives of microbiology
ISSN: 1432-072X
Titre abrégé: Arch Microbiol
Pays: Germany
ID NLM: 0410427

Informations de publication

Date de publication:
03 Oct 2024
Historique:
received: 07 08 2024
accepted: 29 09 2024
revised: 23 09 2024
medline: 3 10 2024
pubmed: 3 10 2024
entrez: 3 10 2024
Statut: epublish

Résumé

Inulin, a widely recognized prebiotic, has diverse applications across various industrial sectors. Although inulin is primarily produced through plant extraction, there is growing interest in enzymatic synthesis as an alternative. The enzymatic production of inulin from sucrose, which yields polymers with degrees of polymerization similar to those of plant-derived inulin, shows potential as a viable replacement for traditional extraction methods. In this study, an inulosucrase from Neobacillus bataviensis was identified, demonstrating a non-processive mechanism specifically tailored for synthesizing inulin with polymerization degrees ranging from 3 to approximately 40. The enzyme exhibited optimal activity at pH 6.5 and 55 °C, efficiently producing inulin with a yield of 50.6%. Ca

Identifiants

pubmed: 39361031
doi: 10.1007/s00203-024-04153-7
pii: 10.1007/s00203-024-04153-7
doi:

Substances chimiques

Inulin 9005-80-5
Hexosyltransferases EC 2.4.1.-
inulosucrase EC 2.4.1.9
Sucrose 57-50-1
Bacterial Proteins 0
Calcium SY7Q814VUP

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

424

Subventions

Organisme : National Natural Science Foundation of China
ID : No. 22308118
Organisme : National Natural Science Foundation of China
ID : No. 22278183
Organisme : Natural Science Foundation of Jiangsu Province
ID : No. BK20231045
Organisme : the R&D Program of Beijing Municipal Education Commission
ID : No. KM202312448003
Organisme : Natural Science Foundation of Shandong Province
ID : No. ZR2023QC040

Informations de copyright

© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.

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Auteurs

Dawei Ni (D)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu, China.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Shandong Haizhibao Ocean Technology Co., Ltd, Weihai, 264333, Shandong, China.

Zhaolin Huang (Z)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu, China.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Shuqi Zhang (S)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu, China.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Yang Yang (Y)

Department of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing, 102442, China.

Xiaoyong Liu (X)

Shandong Haizhibao Ocean Technology Co., Ltd, Weihai, 264333, Shandong, China.

Wei Xu (W)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu, China.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Wenli Zhang (W)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu, China. wenlizhang@jiangnan.edu.cn.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China. wenlizhang@jiangnan.edu.cn.

Wanmeng Mu (W)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu, China.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

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