Biotransformation of pineapple juice sugars into dietetic derivatives by using a cell free oxidoreductase from Zymomonas mobilis together with commercial invertase

• Published in: Enzyme and microbial technology Vol. 48; no. 1; pp. 85 - 91
• Main Authors: Aziz, M.G., Michlmayr, H., Kulbe, K.D., del Hierro, A.M.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier Inc 05.01.2011; Elsevier
• Subjects: Ananas - metabolism; beta-fructofuranosidase; beta-Fructofuranosidase - metabolism; Beverages - microbiology; Bioconversions. Hemisynthesis; Biological and medical sciences; Biotechnology; Biotransformation; Calorie reduction; Calories; Carbohydrates - chemistry; Dietary Carbohydrates - metabolism; enzyme activity; Food Technology - methods; fructose; Fructose - metabolism; Fundamental and applied biological sciences. Psychology; gluconic acid; Gluconolactone; glucose; Glucose - metabolism; Glucose–fructose oxidoreductase; Invertase; jackfruits; Mangifera indica; mangoes; Methods. Procedures. Technologies; NADP (coenzyme); oxidation; Oxidation-Reduction; oxidoreductases; Oxidoreductases - metabolism; papayas; Pineapple juice; sorbitol; Sorbitol - metabolism; Sucrose; yields; Zymomonas - enzymology; Zymomonas mobilis; Calorie reduction; Pineapple juice; Sucrose; Glucose–fructose oxidoreductase; Gluconolactone; Invertase; Enzyme; β-Fructofuranosidase; Sugar juice; Glycosylases; Reduction; Glucose-fructose oxidoreductase; Glycosidases; Biotransformation; Bacteria; Hydrolases; Oxidoreductases; Zymomonas mobilis
• ISSN: 0141-0229; 1879-0909
• DOI: 10.1016/j.enzmictec.2010.09.012

An easy procedure for cell free biotransformation of pineapple juice sugars into dietetic derivatives was accomplished using a commercial invertase and an oxidoreductase from Zymomonas mobilis. First, pineapple juice sucrose was quantitatively converted into glucose and fructose by invertase, thus increasing the concentration of each monosaccharide in the original juice to almost twice. In a second step, glucose–fructose oxidoreductase (GFOR) transformed glucose into gluconolactone, and fructose into the low calorie sweetener sorbitol. The advantage of using GFOR is simultaneous reduction of fructose and oxidation of glucose, allowing the continuous regeneration of the essential coenzyme NADP(H), that is tightly bound to the enzyme. The yield of GFOR catalyzed sugar conversion depends on initial pH and control of pH during the reaction. At optimal conditions (pH control at 6.2) a maximum of 80% (w/v) sugar conversion was obtained. Without pH control, GFOR is inactivated rapidly due to gluconic acid formation. Therefore, conversion yields are relatively low at the natural pH of pineapple juice. The application of this process might be more advantageous on juices of other tropical fruits (papaya, jackfruit, mango) due to their naturally given higher pH.