Enzymatic Synthesis and Structural Characterization
of Theanderose through Transfructosylation Reaction Catalyzed by Levansucrase
from Bacillus subtilis CECT 39
posted on 2017-11-13, 00:00authored byLaura Ruiz-Aceituno, Maria Luz Sanz, Blanca de las Rivas, Rosario Muñoz, Sofia Kolida, Maria Luisa Jimeno, F. Javier Moreno
This
work addresses the high-yield and fast enzymatic production
of theanderose, a naturally occurring carbohydrate, also known as
isomaltosucrose, whose chemical structure determined by NMR is α-d-glucopyranosyl-(1 → 6)-α-d-glucopyranosyl-(1
→ 2)-β-d-fructofuranose. The ability of isomaltose
to act as an acceptor in the Bacillus subtilis CECT
39 levansucrase-catalyzed transfructosylation reaction to efficiently
produce theanderose in the presence of sucrose as a donor is described
by using four different sucrose:isomaltose concentration ratios. The
maximum theanderose concentration ranged from 122.4 to 130.4 g L–1, was obtained after only 1 h and at a moderate temperature
(37 °C), leading to high productivity (109.7–130.4 g L–1h–1) and yield (up to 37.3%) values.
The enzymatic synthesis was highly regiospecific, since no other detectable
acceptor reaction products were formed. The development of efficient
and cost-effective procedures for the biosynthesis of unexplored but
appealing oligosaccharides as potential sweeteners, such as theanderose,
could help to expand its potential applications which are currently
limited by their low availability.