A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup
We have developed a sustainable three-stage process for the revaluation of cheese whey permeate into D-tagatose, a rare sugar with functional properties used as sweetener. The experimental conditions (pH, temperature, cofactors, etc.) for each step were independently optimized. In the first step, co...
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MDPI AG
2020-06-01
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| Online Access: | https://www.mdpi.com/2073-4344/10/6/647 |
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| author | Fadia V. Cervantes Sawssan Neifar Zoran Merdzo Javier Viña-Gonzalez Lucia Fernandez-Arrojo Antonio O. Ballesteros Maria Fernandez-Lobato Samir Bejar Francisco J. Plou |
| author_facet | Fadia V. Cervantes Sawssan Neifar Zoran Merdzo Javier Viña-Gonzalez Lucia Fernandez-Arrojo Antonio O. Ballesteros Maria Fernandez-Lobato Samir Bejar Francisco J. Plou |
| author_sort | Fadia V. Cervantes |
| collection | DOAJ |
| description | We have developed a sustainable three-stage process for the revaluation of cheese whey permeate into D-tagatose, a rare sugar with functional properties used as sweetener. The experimental conditions (pH, temperature, cofactors, etc.) for each step were independently optimized. In the first step, concentrated whey containing 180–200 g/L of lactose was fully hydrolyzed by β-galactosidase from <i>Bifidobacterium bifidum</i> (Saphera<sup>®</sup>) in 3 h at 45 °C. Secondly, glucose was selectively removed by treatment with <i>Pichia pastoris</i> cells for 3 h at 30 °C. The best results were obtained with 350 mg of cells (previously grown for 16 h) per mL of solution. Finally, L-arabinose isomerase US100 from <i>Bacillus stearothermophilus</i> was employed to isomerize D-galactose into D-tagatose at pH 7.5 and 65 °C, in presence of 0.5 mM MnSO<sub>4</sub>. After 7 h, the concentration of D-tagatose was approximately 30 g/L (33.3% yield, referred to the initial D-galactose present in whey). The proposed integrated process takes place under mild conditions (neutral pH, moderate temperatures) in a short time (13 h), yielding a glucose-free syrup containing D-tagatose and galactose in a ratio 1:2 (<i>w</i>/<i>w</i>). |
| first_indexed | 2024-03-10T19:16:07Z |
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| institution | Directory Open Access Journal |
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| last_indexed | 2024-03-10T19:16:07Z |
| publishDate | 2020-06-01 |
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| series | Catalysts |
| spelling | doaj.art-8a0f2e09eb3241acac537db9a2031eb12023-11-20T03:21:15ZengMDPI AGCatalysts2073-43442020-06-0110664710.3390/catal10060647A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose SyrupFadia V. Cervantes0Sawssan Neifar1Zoran Merdzo2Javier Viña-Gonzalez3Lucia Fernandez-Arrojo4Antonio O. Ballesteros5Maria Fernandez-Lobato6Samir Bejar7Francisco J. Plou8Instituto de Catálisis y Petroleoquímica, CSIC, 28049 Madrid, SpainLaboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, TunisiaCentro de Biología Molecular Severo Ochoa, UAM-CSIC, 28049 Madrid, SpainInstituto de Catálisis y Petroleoquímica, CSIC, 28049 Madrid, SpainInstituto de Catálisis y Petroleoquímica, CSIC, 28049 Madrid, SpainInstituto de Catálisis y Petroleoquímica, CSIC, 28049 Madrid, SpainCentro de Biología Molecular Severo Ochoa, UAM-CSIC, 28049 Madrid, SpainLaboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, TunisiaInstituto de Catálisis y Petroleoquímica, CSIC, 28049 Madrid, SpainWe have developed a sustainable three-stage process for the revaluation of cheese whey permeate into D-tagatose, a rare sugar with functional properties used as sweetener. The experimental conditions (pH, temperature, cofactors, etc.) for each step were independently optimized. In the first step, concentrated whey containing 180–200 g/L of lactose was fully hydrolyzed by β-galactosidase from <i>Bifidobacterium bifidum</i> (Saphera<sup>®</sup>) in 3 h at 45 °C. Secondly, glucose was selectively removed by treatment with <i>Pichia pastoris</i> cells for 3 h at 30 °C. The best results were obtained with 350 mg of cells (previously grown for 16 h) per mL of solution. Finally, L-arabinose isomerase US100 from <i>Bacillus stearothermophilus</i> was employed to isomerize D-galactose into D-tagatose at pH 7.5 and 65 °C, in presence of 0.5 mM MnSO<sub>4</sub>. After 7 h, the concentration of D-tagatose was approximately 30 g/L (33.3% yield, referred to the initial D-galactose present in whey). The proposed integrated process takes place under mild conditions (neutral pH, moderate temperatures) in a short time (13 h), yielding a glucose-free syrup containing D-tagatose and galactose in a ratio 1:2 (<i>w</i>/<i>w</i>).https://www.mdpi.com/2073-4344/10/6/647biocatalysisglycosidasesisomerases<i>Pichia pastoris</i>sweetenersrare sugars |
| spellingShingle | Fadia V. Cervantes Sawssan Neifar Zoran Merdzo Javier Viña-Gonzalez Lucia Fernandez-Arrojo Antonio O. Ballesteros Maria Fernandez-Lobato Samir Bejar Francisco J. Plou A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup Catalysts biocatalysis glycosidases isomerases <i>Pichia pastoris</i> sweeteners rare sugars |
| title | A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup |
| title_full | A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup |
| title_fullStr | A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup |
| title_full_unstemmed | A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup |
| title_short | A Three-Step Process for the Bioconversion of Whey Permeate into a Glucose-Free D-Tagatose Syrup |
| title_sort | three step process for the bioconversion of whey permeate into a glucose free d tagatose syrup |
| topic | biocatalysis glycosidases isomerases <i>Pichia pastoris</i> sweeteners rare sugars |
| url | https://www.mdpi.com/2073-4344/10/6/647 |
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