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D-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat-stability and noteworthy potential of D-fructose epimerization
D-Allulose is an ultra-low calorie sugar of multifarious health benefits, including anti-diabetic and anti-obesity potential. D-Allulose 3-epimerase family enzymes catalyze biosynthesis of D-allulose via epimerization of D-fructose. A novel D-allulose 3-epimerase (DaeB) was cloned from a plant probi...
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| Published in: | Microbial cell factories 2021-03, Vol.20 (1), p.60-60, Article 60 |
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| description | D-Allulose is an ultra-low calorie sugar of multifarious health benefits, including anti-diabetic and anti-obesity potential. D-Allulose 3-epimerase family enzymes catalyze biosynthesis of D-allulose via epimerization of D-fructose.
A novel D-allulose 3-epimerase (DaeB) was cloned from a plant probiotic strain, Bacillus sp. KCTC 13219, and expressed in Bacillus subtilis cells. The purified protein exhibited substantial epimerization activity in a broad pH spectrum, 6.0-11.0. DaeB was able to catalyze D-fructose to D-allulose bioconversion at the temperature range of 35 °C to 70 °C, exhibiting at least 50 % activity. It displaced excessive heat stability, with the half-life of 25 days at 50 °C, and high turnover number (k
367 s
). The coupling of DaeB treatment and yeast fermentation of 700 g L
D-fructose solution yielded approximately 200 g L
D-allulose, and 214 g L
ethanol.
The novel D-allulose 3-epimerase of Bacillus sp. origin discerned a high magnitude of heat stability along with exorbitant epimerization ability. This biocatalyst has enormous potential for the large-scale production of D-allulose. |
| doi_str_mv | 10.1186/s12934-021-01550-1 |
| format | article |
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A novel D-allulose 3-epimerase (DaeB) was cloned from a plant probiotic strain, Bacillus sp. KCTC 13219, and expressed in Bacillus subtilis cells. The purified protein exhibited substantial epimerization activity in a broad pH spectrum, 6.0-11.0. DaeB was able to catalyze D-fructose to D-allulose bioconversion at the temperature range of 35 °C to 70 °C, exhibiting at least 50 % activity. It displaced excessive heat stability, with the half-life of 25 days at 50 °C, and high turnover number (k
367 s
). The coupling of DaeB treatment and yeast fermentation of 700 g L
D-fructose solution yielded approximately 200 g L
D-allulose, and 214 g L
ethanol.
The novel D-allulose 3-epimerase of Bacillus sp. origin discerned a high magnitude of heat stability along with exorbitant epimerization ability. This biocatalyst has enormous potential for the large-scale production of D-allulose.</description><identifier>ISSN: 1475-2859</identifier><identifier>EISSN: 1475-2859</identifier><identifier>DOI: 10.1186/s12934-021-01550-1</identifier><identifier>PMID: 33663507</identifier><language>eng</language><publisher>England: BioMed Central Ltd</publisher><subject>Amino acids ; Bacillus ; Bacillus (Bacteria) ; Bacillus - enzymology ; Bacillus - genetics ; Bacillus sp ; Biocatalysis ; Bioconversion ; Biosynthesis ; Carbohydrate Epimerases - chemistry ; Carbohydrate Epimerases - genetics ; Carbohydrate Epimerases - isolation & purification ; Carbohydrate Epimerases - metabolism ; Chemical properties ; d-Allulose ; d-Allulose 3-epimerase ; Diabetes mellitus ; Enzyme Stability ; Enzymes ; Epimerase ; Ethanol ; Ethanol - metabolism ; Fermentation ; Food products ; Fructose ; Fructose - biosynthesis ; Gene expression ; Heat ; Hot Temperature ; Hydrogen bonds ; Hydrogen-Ion Concentration ; Isomerases ; Kinetics ; Low calorie ; Microbial enzymes ; Microbiological research ; Microbiological synthesis ; Models, Molecular ; Phylogeny ; Physiological aspects ; Probiotics ; Production processes ; Protein Structure, Secondary ; Protein Structure, Tertiary ; Proteins ; Saccharomyces cerevisiae - metabolism ; Stability ; Stereochemistry ; Substrate Specificity ; Thermal properties ; Thermostability ; Turnover number ; Yeasts</subject><ispartof>Microbial cell factories, 2021-03, Vol.20 (1), p.60-60, Article 60</ispartof><rights>COPYRIGHT 2021 BioMed Central Ltd.</rights><rights>2021. This work is licensed under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>The Author(s) 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c663t-8f89e69a46f6c184e65277c97c402c7d7dbcc55742ab393667a77207196f66db3</citedby><cites>FETCH-LOGICAL-c663t-8f89e69a46f6c184e65277c97c402c7d7dbcc55742ab393667a77207196f66db3</cites><orcidid>0000-0001-5437-4292</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7934257/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2502998420?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,44590,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33663507$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Patel, Satya Narayan</creatorcontrib><creatorcontrib>Kaushal, Girija</creatorcontrib><creatorcontrib>Singh, Sudhir P</creatorcontrib><title>D-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat-stability and noteworthy potential of D-fructose epimerization</title><title>Microbial cell factories</title><addtitle>Microb Cell Fact</addtitle><description>D-Allulose is an ultra-low calorie sugar of multifarious health benefits, including anti-diabetic and anti-obesity potential. D-Allulose 3-epimerase family enzymes catalyze biosynthesis of D-allulose via epimerization of D-fructose.
A novel D-allulose 3-epimerase (DaeB) was cloned from a plant probiotic strain, Bacillus sp. KCTC 13219, and expressed in Bacillus subtilis cells. The purified protein exhibited substantial epimerization activity in a broad pH spectrum, 6.0-11.0. DaeB was able to catalyze D-fructose to D-allulose bioconversion at the temperature range of 35 °C to 70 °C, exhibiting at least 50 % activity. It displaced excessive heat stability, with the half-life of 25 days at 50 °C, and high turnover number (k
367 s
). The coupling of DaeB treatment and yeast fermentation of 700 g L
D-fructose solution yielded approximately 200 g L
D-allulose, and 214 g L
ethanol.
The novel D-allulose 3-epimerase of Bacillus sp. origin discerned a high magnitude of heat stability along with exorbitant epimerization ability. This biocatalyst has enormous potential for the large-scale production of D-allulose.</description><subject>Amino acids</subject><subject>Bacillus</subject><subject>Bacillus (Bacteria)</subject><subject>Bacillus - enzymology</subject><subject>Bacillus - genetics</subject><subject>Bacillus sp</subject><subject>Biocatalysis</subject><subject>Bioconversion</subject><subject>Biosynthesis</subject><subject>Carbohydrate Epimerases - chemistry</subject><subject>Carbohydrate Epimerases - genetics</subject><subject>Carbohydrate Epimerases - isolation & purification</subject><subject>Carbohydrate Epimerases - metabolism</subject><subject>Chemical properties</subject><subject>d-Allulose</subject><subject>d-Allulose 3-epimerase</subject><subject>Diabetes mellitus</subject><subject>Enzyme Stability</subject><subject>Enzymes</subject><subject>Epimerase</subject><subject>Ethanol</subject><subject>Ethanol - metabolism</subject><subject>Fermentation</subject><subject>Food products</subject><subject>Fructose</subject><subject>Fructose - biosynthesis</subject><subject>Gene expression</subject><subject>Heat</subject><subject>Hot Temperature</subject><subject>Hydrogen bonds</subject><subject>Hydrogen-Ion Concentration</subject><subject>Isomerases</subject><subject>Kinetics</subject><subject>Low calorie</subject><subject>Microbial enzymes</subject><subject>Microbiological research</subject><subject>Microbiological synthesis</subject><subject>Models, Molecular</subject><subject>Phylogeny</subject><subject>Physiological aspects</subject><subject>Probiotics</subject><subject>Production processes</subject><subject>Protein Structure, Secondary</subject><subject>Protein Structure, Tertiary</subject><subject>Proteins</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Stability</subject><subject>Stereochemistry</subject><subject>Substrate Specificity</subject><subject>Thermal properties</subject><subject>Thermostability</subject><subject>Turnover number</subject><subject>Yeasts</subject><issn>1475-2859</issn><issn>1475-2859</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNptkktv1DAQxyMEomXhC3BAkbjAIYsf8SMXpG3LY6VKSDzOluPYu66SONgOsFz54sx2S-ki5INH9m_-4xn_i-IpRkuMJX-VMGloXSGCK4QZQxW-V5ziWrCKSNbcvxOfFI9SukIICynow-KEUs4pQ-K0-HVRrfp-7kOyJa3s5AcbNcTBlWfaeLhKZZqWZYh-48dy0KN3NuVUTjG4GcCt1blKWbe-93lX6rErx5Dt9xDzdldOEI7Z634veFG5OJu8L3Uo5H_q7MP4uHjgdJ_sk5t9UXx5--bz-fvq8sO79fnqsjLw2lxJJxvLG11zxw2WteWMCGEaYWpEjOhE1xrDmKiJbmkDHQotBEECN5DAu5YuivVBtwv6Sk3RDzruVNBeXR-EuFE6Zm96q1qpGecScc27mjaubRyhTluHpLSoNqD1-qA1ze1gOwNdRt0fiR7fjH6rNuGbEvBlhAkQeHEjEMPXGUaqBp-M7Xs92jAnRepG1pIj-OJF8fwf9CrMcYRRKcIAAJCgv9RGQwN-dAHqmr2oWnHGCJGUEaCW_6FgdXbwJozWeTg_Snh5lABMtj_yRs8pqfWnj8csObAmhpSidbfzwEjtLasOllVgWXVtWYUh6dndSd6m_PEo_Q055uaB</recordid><startdate>20210304</startdate><enddate>20210304</enddate><creator>Patel, Satya Narayan</creator><creator>Kaushal, Girija</creator><creator>Singh, Sudhir P</creator><general>BioMed Central Ltd</general><general>BioMed Central</general><general>BMC</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7P</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-5437-4292</orcidid></search><sort><creationdate>20210304</creationdate><title>D-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat-stability and noteworthy potential of D-fructose epimerization</title><author>Patel, Satya Narayan ; Kaushal, Girija ; Singh, Sudhir P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c663t-8f89e69a46f6c184e65277c97c402c7d7dbcc55742ab393667a77207196f66db3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amino acids</topic><topic>Bacillus</topic><topic>Bacillus (Bacteria)</topic><topic>Bacillus - enzymology</topic><topic>Bacillus - genetics</topic><topic>Bacillus sp</topic><topic>Biocatalysis</topic><topic>Bioconversion</topic><topic>Biosynthesis</topic><topic>Carbohydrate Epimerases - chemistry</topic><topic>Carbohydrate Epimerases - genetics</topic><topic>Carbohydrate Epimerases - isolation & purification</topic><topic>Carbohydrate Epimerases - metabolism</topic><topic>Chemical properties</topic><topic>d-Allulose</topic><topic>d-Allulose 3-epimerase</topic><topic>Diabetes mellitus</topic><topic>Enzyme Stability</topic><topic>Enzymes</topic><topic>Epimerase</topic><topic>Ethanol</topic><topic>Ethanol - metabolism</topic><topic>Fermentation</topic><topic>Food products</topic><topic>Fructose</topic><topic>Fructose - biosynthesis</topic><topic>Gene expression</topic><topic>Heat</topic><topic>Hot Temperature</topic><topic>Hydrogen bonds</topic><topic>Hydrogen-Ion Concentration</topic><topic>Isomerases</topic><topic>Kinetics</topic><topic>Low calorie</topic><topic>Microbial enzymes</topic><topic>Microbiological research</topic><topic>Microbiological synthesis</topic><topic>Models, Molecular</topic><topic>Phylogeny</topic><topic>Physiological aspects</topic><topic>Probiotics</topic><topic>Production processes</topic><topic>Protein Structure, Secondary</topic><topic>Protein Structure, Tertiary</topic><topic>Proteins</topic><topic>Saccharomyces cerevisiae - 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Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>Directory of Open Access Journals</collection><jtitle>Microbial cell factories</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Patel, Satya Narayan</au><au>Kaushal, Girija</au><au>Singh, Sudhir P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>D-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat-stability and noteworthy potential of D-fructose epimerization</atitle><jtitle>Microbial cell factories</jtitle><addtitle>Microb Cell Fact</addtitle><date>2021-03-04</date><risdate>2021</risdate><volume>20</volume><issue>1</issue><spage>60</spage><epage>60</epage><pages>60-60</pages><artnum>60</artnum><issn>1475-2859</issn><eissn>1475-2859</eissn><abstract>D-Allulose is an ultra-low calorie sugar of multifarious health benefits, including anti-diabetic and anti-obesity potential. D-Allulose 3-epimerase family enzymes catalyze biosynthesis of D-allulose via epimerization of D-fructose.
A novel D-allulose 3-epimerase (DaeB) was cloned from a plant probiotic strain, Bacillus sp. KCTC 13219, and expressed in Bacillus subtilis cells. The purified protein exhibited substantial epimerization activity in a broad pH spectrum, 6.0-11.0. DaeB was able to catalyze D-fructose to D-allulose bioconversion at the temperature range of 35 °C to 70 °C, exhibiting at least 50 % activity. It displaced excessive heat stability, with the half-life of 25 days at 50 °C, and high turnover number (k
367 s
). The coupling of DaeB treatment and yeast fermentation of 700 g L
D-fructose solution yielded approximately 200 g L
D-allulose, and 214 g L
ethanol.
The novel D-allulose 3-epimerase of Bacillus sp. origin discerned a high magnitude of heat stability along with exorbitant epimerization ability. This biocatalyst has enormous potential for the large-scale production of D-allulose.</abstract><cop>England</cop><pub>BioMed Central Ltd</pub><pmid>33663507</pmid><doi>10.1186/s12934-021-01550-1</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0001-5437-4292</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Microbial cell factories, 2021-03, Vol.20 (1), p.60-60, Article 60 |
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| subjects | Amino acids Bacillus Bacillus (Bacteria) Bacillus - enzymology Bacillus - genetics Bacillus sp Biocatalysis Bioconversion Biosynthesis Carbohydrate Epimerases - chemistry Carbohydrate Epimerases - genetics Carbohydrate Epimerases - isolation & purification Carbohydrate Epimerases - metabolism Chemical properties d-Allulose d-Allulose 3-epimerase Diabetes mellitus Enzyme Stability Enzymes Epimerase Ethanol Ethanol - metabolism Fermentation Food products Fructose Fructose - biosynthesis Gene expression Heat Hot Temperature Hydrogen bonds Hydrogen-Ion Concentration Isomerases Kinetics Low calorie Microbial enzymes Microbiological research Microbiological synthesis Models, Molecular Phylogeny Physiological aspects Probiotics Production processes Protein Structure, Secondary Protein Structure, Tertiary Proteins Saccharomyces cerevisiae - metabolism Stability Stereochemistry Substrate Specificity Thermal properties Thermostability Turnover number Yeasts |
| title | D-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat-stability and noteworthy potential of D-fructose epimerization |
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