Tashiro Yoshiya, Ueno Hideo, Takaba Masakazu, Hayashi Sachio
The Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, 1-1 Gakuen Kibanadai Nishi, Miyazaki-Shi, Miyazaki, 889-2192, Japan.
Nippon Oligo Co. Ltd, Izumisawa, Nanto-Shi, Toyama, 447-8506, Japan.
Curr Microbiol. 2017 Sep;74(9):1114-1117. doi: 10.1007/s00284-017-1295-x. Epub 2017 Jul 4.
We report the production of functional inulin-type fructooligosaccharides such as trisaccharide 1-kestose, O-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl α-D-glucopyranoside, and tetrasaccharide nystose, O-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl α-D-glucopyranoside, from sucrose by an enzyme from Penicillium citrinum. Sucrose acted as a fructosyl donor and acceptor for the enzyme. The optimum pH and temperature for the enzymatic reaction were 5 and 50 °C, respectively. The enzyme was stable in the pH range of 4.5-7 and at 50 °C. The maximum concentration of 1-kestose obtained was 110 mg/ml, and the maximum production efficiency was 37.3% after a 48-h reaction. The maximum efficiency of combined fructooligosaccharide (1-kestose and nystose) production was 47.1% after a 72-h reaction. Fructooligosaccharides were therefore successfully produced via a fructosyl transfer reaction catalyzed by an enzyme from P. citrinum.
我们报道了通过柠檬青霉的一种酶从蔗糖生产功能性菊粉型低聚果糖，如三糖1-蔗果三糖（O-β-D-呋喃果糖基-(2→1)-β-D-呋喃果糖基α-D-吡喃葡萄糖苷）和四糖蔗果四糖（O-β-D-呋喃果糖基-(2→1)-β-D-呋喃果糖基-(2→1)-β-D-呋喃果糖基α-D-吡喃葡萄糖苷）。蔗糖作为该酶的果糖基供体和受体。酶促反应的最适pH和温度分别为5和50℃。该酶在pH 4.5 - 7范围内和50℃时稳定。反应48小时后获得的1-蔗果三糖的最大浓度为110 mg/ml，最大生产效率为37.3%。反应72小时后，联合生产低聚果糖（1-蔗果三糖和蔗果四糖）的最大效率为47.1%。因此，通过柠檬青霉的一种酶催化的果糖基转移反应成功生产了低聚果糖。
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