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Rubio Arraez Susana - One of the best experts on this subject based on the ideXlab platform.
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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly
'Hindawi Limited', 2018Co-Authors: Rubio Arraez Susana, Ortolá Ortolá, Mª Dolores, Benavent Carme, Castelló Gómez, María LuisaAbstract:[EN] The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and Tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and Tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing Tagatose only. Finally, the dessert containing Tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.The authors would like to acknowledge the GVA projects GV/2013/029.Rubio-Arraez, S.; Benavent, C.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2018). Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly. Journal of Food Quality. 2018:1-7. doi:10.1155/2018/8412017S17201
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INCORPORACIÓN DE EDULCORANTES NO CARIOGÉNICOS Y CON BAJO ÍNDICE GLICÉMICO EN EL PROCESADO DE FRUTA (CÍTRICOS Y SANDÍA) Y MONITORIZACIÓN DE PARÁMETROS A LO LARGO DEL ALMACENAMIENTO
'Universitat Politecnica de Valencia', 2016Co-Authors: Rubio Arraez SusanaAbstract:[EN] As Hippocrates said in ancient Greece: "Let your food be your medicine". According to this thought, today's society shows a growing interest in healthy, safe and high quality nutritional and functional foods, such as fruits like watermelons and citrus. However, their fresh consumption carries the disadvantage of being perishable. Alternatively, their processing makes it possible to extend their marketability, maintaining certain characteristics of fresh products, using processes such as osmotic dehydration and elaboration of marmalades and jellies. However, one of the most important components in its formulation is sucrose, but its consumption is linked to the development of diseases such as diabetes, obesity, tooth decay, etc. For this reason, the food industry provides natural sweeteners (Tagatose, isomaltulose, oligofructose and stevia) as sucrose replacers, thus offering the possibility of manufacturing low calorie or non-caloric, non-cariogenic and functional products. Considering the above, in this PhD thesis the following objectives have been raised: A) Kinetics of osmotic dehydration in orange and lemon slices, using natural sweeteners (isomaltulose, Tagatose, oligofructose and aqueous extract of stevia). B) Development of marmalades, as well as jellies of watermelon and citrus, with non-cariogenic and low-glycaemic properties replacing sucrose with natural sweeteners (Tagatose, isomaltulose, oligofructose) instead sucrose. Evaluation of the healthy sweeteners effect on physicochemical, optical, antioxidants, mechanical and sensory properties in marmalades and jellies, as well as their comparison with commercial products purchased at the market. Microbiological analyses over the storage period have been studied. C) Monitoring of marmalades over the storage period, by means of a Wireless Sensor Network based on a robust architecture.[ES] Como decía Hipócrates en la Antigua Grecia: "Que tu alimento sea tu medicina". De acuerdo con este pensamiento se muestra la sociedad actual que manifiesta un interés creciente por el consumo de alimentos sanos, seguros y con una elevada calidad nutricional y funcional, siendo éste el caso de frutas como sandías y cítricos. Sin embargo, su consumo en fresco lleva consigo el inconveniente de ser perecederos. Como alternativa, su procesado consigue extender su vida útil manteniendo ciertas características del producto fresco, utilizando procesos como la deshidratación osmótica y la elaboración de mermeladas y de gelatinas. No obstante, uno de los componentes más importantes en su formulación es la sacarosa, pero su consumo, está unido al desarrollo de enfermedades como diabetes, obesidad, caries, hiperlipemias, etc. Por esta razón, la industria alimentaria, oferta edulcorantes naturales (tagatosa, isomaltulosa, oligofructosa y stevia) como sustitutos de la sacarosa, ofreciendo así, la posibilidad de fabricar productos bajos en calorías o acalóricos, no cariogénicos y funcionales. Teniendo en cuenta lo mencionado anteriormente, se han planteado en esta tesis doctoral los siguientes objetivos: A) Cinética de deshidratación osmótica de rodajas de naranja y limón, utilizando edulcorantes naturales (isomaltulosa, tagatosa, oligofructosa y extracto acuoso de stevia). B) Desarrollo de mermeladas de cítricos, así como, de gelatinas de sandía y de cítricos, con propiedades no cariogénicas y de bajo índice glicémico mediante la sustitución de sacarosa por edulcorantes naturales (tagatosa, isomaltulosa y oligofructosa). Evaluación del efecto de dichos edulcorantes sobre las propiedades físico-químicas, ópticas, antioxidantes, mecánicas y sensoriales en mermeladas y gelatinas, así como su comparación con marcas comerciales. Control de la estabilidad a lo largo del periodo de almacenamiento y análisis microbiológico. C) Monitorización de mermeladas a lo largo del periodo de almacenamiento, mediante una red de sensores inalámbricos, basada en una arquitectura robusta.[CAT] Com deia Hipòcrates en l'Antiga Grècia: "Que el teu aliment siga la teu medicina". D'acord amb aquest pensament es mostra la societat actual que manifesta un interès creixent pel consum d'aliments sans, segurs i amb una elevada qualitat nutricional i funcional, sent aquest el cas de fruites com els melons d'Alger i els cítrics. No obstant això, el seu consum en fresc porta amb si l'inconvenient de ser peribles. Com a alternativa, el seu processat, aconsegueix estendre la seua vida útil mantenint certes característiques del producte fresc, utilitzant processos com la deshidratació osmòtica i l'elaboració de marmalades i de gelatines. Un dels components més importants en la seua formulació és la sacarosa, però el seu consum, està unit al desenrotllament de malalties com a diabetis, obesitat, càries, hiperlipèmies, etc. Per aquesta raó, la indústria alimentària, ofereix edulcorants naturals (tagatosa, isomaltulosa, oligofructosa i stevia) com a substituts de la sacarosa, oferint així, la possibilitat de fabricar productes baixos en calories o acalóricos, no cariogénicos i funcionals. Tenint en compte el que es menciona anteriorment, s'han plantejat en aquesta tesi doctoral els següents objectius: A) Cinètica de deshidratació osmòtica de rodanxes de taronja i llima, utilitzant edulcorants naturals (isomaltulosa, tagatosa, oligofructosa i extracte aquós de stevia). B) Desenrotllament de marmalades de cítrics, així com, de gelatines de meló d'Alger i de cítrics, amb propietats no cariogèniques i de baix índex glicèmic per mitjà de la substitució de sacarosa per edulcorants naturals (tagatosa, isomaltulosa i oligofructosa). Avaluació de l'efecte dels dits edulcorants sobre les propietats fisicoquímiques, òptiques, antioxidants, mecàniques i sensorials en marmalades i gelatines, així com la seua comparació amb marques comercials. Control de l'estabilitat al llarg del període d'emmagatzemament i anàlisi microbiològic. C) Monitorització de marmalades al llarg del període d'emmagatzemament, per mitjà d'una xarxa de sensors sense fil, basada en una arquitectura robusta.Rubio Arraez, S. (2015). INCORPORACIÓN DE EDULCORANTES NO CARIOGÉNICOS Y CON BAJO ÍNDICE GLICÉMICO EN EL PROCESADO DE FRUTA (CÍTRICOS Y SANDÍA) Y MONITORIZACIÓN DE PARÁMETROS A LO LARGO DEL ALMACENAMIENTO [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/55843TESI
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Effect of replacing sucrose with Tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties
'Akademiai Kiado Zrt.', 2016Co-Authors: Rubio Arraez Susana, Ortolá Ortolá, Mª Dolores, Capella Hernández, Juan Vicente, Castelló Gómez, María LuisaAbstract:The aim of this study was to make mandarin orange marmalades in which sucrose is replaced by sweeteners such as Tagatose and isomaltulose, which are noncarcinogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant capacity, microbiology and sensory properties were carried out on marmalades on their first day of storage, and after 90, 180 and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Luminosity was shown to be highest in mandarin orange marmalades made with Tagatose, although colour was stable for 6 months to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with Tagatose alone scored the highest for global acceptance and intention of buying by consumers.The authors would like to thank the projects GV/2013/029, GV/2014/012 by the GVA as well as the Universitat Politecnica de Valencia for the financial support given to this investigation (UPV PAID-06-12 SP20120889).Rubio-Arraez, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2016). Effect of replacing sucrose with Tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties. Acta Alimentaria. 45(3):407-416. doi:10.1556/066.2016.45.3.12S40741645
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INCORPORACIÓN DE EDULCORANTES NO CARIOGÉNICOS Y CON BAJO ÍNDICE GLICÉMICO EN EL PROCESADO DE FRUTA (CÍTRICOS Y SANDÍA) Y MONITORIZACIÓN DE PARÁMETROS A LO LARGO DEL ALMACENAMIENTO
'Universitat Politecnica de Valencia', 2016Co-Authors: Rubio Arraez SusanaAbstract:Tesis por compendio[EN] As Hippocrates said in ancient Greece: "Let your food be your medicine". According to this thought, today's society shows a growing interest in healthy, safe and high quality nutritional and functional foods, such as fruits like watermelons and citrus. However, their fresh consumption carries the disadvantage of being perishable. Alternatively, their processing makes it possible to extend their marketability, maintaining certain characteristics of fresh products, using processes such as osmotic dehydration and elaboration of marmalades and jellies. However, one of the most important components in its formulation is sucrose, but its consumption is linked to the development of diseases such as diabetes, obesity, tooth decay, etc. For this reason, the food industry provides natural sweeteners (Tagatose, isomaltulose, oligofructose and stevia) as sucrose replacers, thus offering the possibility of manufacturing low calorie or non-caloric, non-cariogenic and functional products. Considering the above, in this PhD thesis the following objectives have been raised: A) Kinetics of osmotic dehydration in orange and lemon slices, using natural sweeteners (isomaltulose, Tagatose, oligofructose and aqueous extract of stevia). B) Development of marmalades, as well as jellies of watermelon and citrus, with non-cariogenic and low-glycaemic properties replacing sucrose with natural sweeteners (Tagatose, isomaltulose, oligofructose) instead sucrose. Evaluation of the healthy sweeteners effect on physicochemical, optical, antioxidants, mechanical and sensory properties in marmalades and jellies, as well as their comparison with commercial products purchased at the market. Microbiological analyses over the storage period have been studied. C) Monitoring of marmalades over the storage period, by means of a Wireless Sensor Network based on a robust architecture.[ES] Como decía Hipócrates en la Antigua Grecia: "Que tu alimento sea tu medicina". De acuerdo con este pensamiento se muestra la sociedad actual que manifiesta un interés creciente por el consumo de alimentos sanos, seguros y con una elevada calidad nutricional y funcional, siendo éste el caso de frutas como sandías y cítricos. Sin embargo, su consumo en fresco lleva consigo el inconveniente de ser perecederos. Como alternativa, su procesado consigue extender su vida útil manteniendo ciertas características del producto fresco, utilizando procesos como la deshidratación osmótica y la elaboración de mermeladas y de gelatinas. No obstante, uno de los componentes más importantes en su formulación es la sacarosa, pero su consumo, está unido al desarrollo de enfermedades como diabetes, obesidad, caries, hiperlipemias, etc. Por esta razón, la industria alimentaria, oferta edulcorantes naturales (tagatosa, isomaltulosa, oligofructosa y stevia) como sustitutos de la sacarosa, ofreciendo así, la posibilidad de fabricar productos bajos en calorías o acalóricos, no cariogénicos y funcionales. Teniendo en cuenta lo mencionado anteriormente, se han planteado en esta tesis doctoral los siguientes objetivos: A) Cinética de deshidratación osmótica de rodajas de naranja y limón, utilizando edulcorantes naturales (isomaltulosa, tagatosa, oligofructosa y extracto acuoso de stevia). B) Desarrollo de mermeladas de cítricos, así como, de gelatinas de sandía y de cítricos, con propiedades no cariogénicas y de bajo índice glicémico mediante la sustitución de sacarosa por edulcorantes naturales (tagatosa, isomaltulosa y oligofructosa). Evaluación del efecto de dichos edulcorantes sobre las propiedades físico-químicas, ópticas, antioxidantes, mecánicas y sensoriales en mermeladas y gelatinas, así como su comparación con marcas comerciales. Control de la estabilidad a lo largo del periodo de almacenamiento y análisis microbiológico. C) Monitorización de mermeladas a lo largo del periodo de almacenamiento, mediante una red de sensores inalámbricos, basada en una arquitectura robusta.[CA] Com deia Hipòcrates en l'Antiga Grècia: "Que el teu aliment siga la teu medicina". D'acord amb aquest pensament es mostra la societat actual que manifesta un interès creixent pel consum d'aliments sans, segurs i amb una elevada qualitat nutricional i funcional, sent aquest el cas de fruites com els melons d'Alger i els cítrics. No obstant això, el seu consum en fresc porta amb si l'inconvenient de ser peribles. Com a alternativa, el seu processat, aconsegueix estendre la seua vida útil mantenint certes característiques del producte fresc, utilitzant processos com la deshidratació osmòtica i l'elaboració de marmalades i de gelatines. Un dels components més importants en la seua formulació és la sacarosa, però el seu consum, està unit al desenrotllament de malalties com a diabetis, obesitat, càries, hiperlipèmies, etc. Per aquesta raó, la indústria alimentària, ofereix edulcorants naturals (tagatosa, isomaltulosa, oligofructosa i stevia) com a substituts de la sacarosa, oferint així, la possibilitat de fabricar productes baixos en calories o acalóricos, no cariogénicos i funcionals. Tenint en compte el que es menciona anteriorment, s'han plantejat en aquesta tesi doctoral els següents objectius: A) Cinètica de deshidratació osmòtica de rodanxes de taronja i llima, utilitzant edulcorants naturals (isomaltulosa, tagatosa, oligofructosa i extracte aquós de stevia). B) Desenrotllament de marmalades de cítrics, així com, de gelatines de meló d'Alger i de cítrics, amb propietats no cariogèniques i de baix índex glicèmic per mitjà de la substitució de sacarosa per edulcorants naturals (tagatosa, isomaltulosa i oligofructosa). Avaluació de l'efecte dels dits edulcorants sobre les propietats fisicoquímiques, òptiques, antioxidants, mecàniques i sensorials en marmalades i gelatines, així com la seua comparació amb marques comercials. Control de l'estabilitat al llarg del període d'emmagatzemament i anàlisi microbiològic. C) Monitorització de marmalades al llarg del període d'emmagatzemament, per mitjà d'una xarxa de sensors sense fil, basada en una arquitectura robusta.Rubio Arraez, S. (2015). INCORPORACIÓN DE EDULCORANTES NO CARIOGÉNICOS Y CON BAJO ÍNDICE GLICÉMICO EN EL PROCESADO DE FRUTA (CÍTRICOS Y SANDÍA) Y MONITORIZACIÓN DE PARÁMETROS A LO LARGO DEL ALMACENAMIENTO [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/55843TESISCompendi
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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners
'Springer Science and Business Media LLC', 2016Co-Authors: Rubio Arraez Susana, Castelló Gómez, María Luisa, Capella Hernández, Juan Vicente, Ortolá Ortolá, Mª DoloresAbstract:In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and Tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or Tagatose or with the mixture of isomaltulose and Tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and Tagatose in equal proportions obtained the best score in the sensorial analysis.The authors would like to thank the Serigo-Andres family for donating the raw materials, and also the GVA projects GV/2013/029, GV/2014/012 as well as the Universitat Politecnica de Valencia (Spain) for the financial support given to this research study (UPV PAID-06-12 SP20120889).Rubio-Arraez, S.; Capella Hernández, JV.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2016). Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners. Journal of Food Science and Technology. 53(10):3642-3650. doi:10.1007/s13197-016-2319-4S36423650531
Deok-kun Oh - One of the best experts on this subject based on the ideXlab platform.
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Substrate specificity of a recombinant ribose-5-phosphate isomerase from Streptococcus pneumoniae and its application in the production of l-lyxose and l-Tagatose
World Journal of Microbiology and Biotechnology, 2011Co-Authors: Chang-su Park, Soo Jin Yeom, Deok-kun OhAbstract:A putative ribose-5-phosphate isomerase (RpiB) from Streptococcus pneumoniae was purified with a specific activity of 26.7 U mg^−1 by Hi-Trap Q HP anion exchange and Sephacryl S-300 HR 16/60 gel filtration chromatographies. The native enzyme existed as a 96-kDa tetramer with activity maxima at pH 7.5 and 35°C. The RpiB exhibited isomerization activity with l -lyxose, l -talose, d -gulose, d -ribose, l -mannose, d -allose, l -xylulose, l -Tagatose, d -sorbose, d -ribulose, l -fructose, and d -psicose and exhibited particularly high activity with l -form monosaccharides such as l -lyxose, l -xylulose, l -talose, and l -Tagatose. With l -xylulose (500 g l^−1) and l -talose (500 g l^−1) substrates, the optimum concentrations of RpiB were 300 and 600 U ml^−1, respectively. The enzyme converted 500 g l^−1 l -xylulose to 350 g l^−1 l -lyxose after 3 h, and yielded 450 g l^−1 l -Tagatose from 500 g l^−1 l -talose after 5 h. These results suggest that RpiB from S. pneumoniae can be employed as a potential producer of l -form monosaccharides.
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Novel substrates of a ribose-5-phosphate isomerase from Clostridium thermocellum.
Journal of Biotechnology, 2008Co-Authors: Ran-young Yoon, Soo Jin Yeom, Deok-kun OhAbstract:A substrate specificity study of the recombinant D-ribose-5-phosphate isomerase (RpiB) from Clostridium thermocellum was performed. Among all aldopentoses and aldohexoses, the RpiB enzyme displayed activity with L-talose, D-ribose, D-allose, L-allose, L-ribose, and D-talose in decreasing order. The products released were L-Tagatose, D-ribulose, D-psicose, L-psicose, L-ribulose, and D-Tagatose, respectively. The enzyme showed specificity for aldose substrates possessing hydroxyl groups oriented in the same direction at the C2, C3, and C4 positions. Molecular modeling of the enzyme suggests that the novel substrate specificity may be explained by substrate interactions with residues Tyr42, His98, and His9, which interact with the hydroxyl groups of C2, C3, and C4, respectively, oriented in the same direction. L-Talose and D-ribulose exhibited the highest activity among the aldoses and ketoses, respectively. Ribose 5-phosphate isomerase catalyzed the conversion of L-talose to L-Tagatose with an 89% conversion yield after approximately 90 min, while D-ribulose was converted to D-ribose with a 38% conversion yield.
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characterization of a mutated geobacillus stearothermophilus l arabinose isomerase that increases the production rate of d Tagatose
Journal of Applied Microbiology, 2006Co-Authors: H J Oh, Deok-kun OhAbstract:Aims: Characterization of a mutated Geobacillus stearothermophilusl-arabinose isomerase used to increase the production rate of d-Tagatose. Methods and Results: A mutated gene was obtained by an error-prone polymerase chain reaction using l-arabinose isomerase gene from G. stearothermophilus as a template and the gene was expressed in Escherichia coli. The expressed mutated l-arabinose isomerase exhibited the change of three amino acids (Met322Val, Ser393Thr, and Val408Ala), compared with the wild-type enzyme and was then purified to homogeneity. The mutated enzyme had a maximum galactose isomerization activity at pH 8·0, 65°C, and 1·0 mM Co2+, while the wild-type enzyme had a maximum activity at pH 8·0, 60°C, and 1·0-mM Mn2+. The mutated l-arabinose isomerase exhibited increases in d-galactose isomerization activity, optimum temperature, catalytic efficiency (kcat/Km) for d-galactose, and the production rate of d-Tagatose from d-galactose. Conclusions: The mutated l-arabinose isomerase from G. stearothermophilus is valuable for the commercial production of d-Tagatose. Significance and Impact of the Study: This work contributes knowledge on the characterization of a mutated l-arabinose isomerase, and allows an increased production rate for d-Tagatose from d-galactose using the mutated enzyme.
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characterization of an agrobacterium tumefaciens d psicose 3 epimerase that converts d fructose to d psicose
Applied and Environmental Microbiology, 2006Co-Authors: Eunkyung Hyun, Deok-kun OhAbstract:The noncharacterized gene previously proposed as the d-Tagatose 3-epimerase gene from Agrobacterium tumefaciens was cloned and expressed in Escherichia coli. The expressed enzyme was purified by three-step chromatography with a final specific activity of 8.89 U/mg. The molecular mass of the purified protein was estimated to be 132 kDa of four identical subunits. Mn2+ significantly increased the epimerization rate from d-fructose to d-psicose. The enzyme exhibited maximal activity at 50°C and pH 8.0 with Mn2+. The turnover number (kcat) and catalytic efficiency (kcat/Km) of the enzyme for d-psicose were markedly higher than those for d-Tagatose, suggesting that the enzyme is not d-Tagatose 3-epimerase but d-psicose 3-epimerase. The equilibrium ratio between d-psicose and d-fructose was 32:68 at 30°C. d-Psicose was produced at 230 g/liter from 700-g/liter d-fructose at 50°C after 100 min, corresponding to a conversion yield of 32.9%.
Ken Izumori - One of the best experts on this subject based on the ideXlab platform.
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conversion of l rhamnose into ten of the sixteen 1 and 6 deoxyketohexoses in water with three reagents d Tagatose 3 epimerase equilibrates c3 epimers of deoxyketoses
Tetrahedron Letters, 2010Co-Authors: Pushpakiran Gullapalli, Kenji Morimoto, Devendar Rao, Akihide Yoshihara, George W J Fleet, Sarah F Jenkinson, Kazuya Akimitsu, Ken IzumoriAbstract:Abstract The efficient isomerization of l -rhamnose [the only cheaply available deoxy hexose] to 1-deoxy- l -psicose, 1-deoxy- d -psicose, 1-deoxy- l -fructose, 1-deoxy- d -fructose, 1-deoxy- l -Tagatose, 6-deoxy- l -psicose, 6-deoxy- d -psicose, 6-deoxy- l -fructose, 6-deoxy- d -fructose, and 6-deoxy- l -Tagatose is described. The conversion of rhamnose to ten of the sixteen 1- and 6-deoxyketohexoses is accomplished in water in three steps. The range of substrates for d -Tagatose-3-epimerase (DTE) is extended to 1- and 6-deoxyketoses. An authentic sample of 6-deoxy- d -psicose is prepared from d -psicose.
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crystal structures of d Tagatose 3 epimerase from pseudomonas cichorii and its complexes with d Tagatose and d fructose
Journal of Molecular Biology, 2007Co-Authors: Hiromi Yoshida, Goro Takada, Ken Izumori, Mitsugu Yamada, Takeyori Nishitani, Shigehiro KamitoriAbstract:Abstract Pseudomonas cichoriii d -Tagatose 3-epimerase (P. cichorii d -TE) can efficiently catalyze the epimerization of not only d -Tagatose to d -sorbose, but also d -fructose to d -psicose, and is used for the production of d -psicose from d -fructose. The crystal structures of P. cichorii d -TE alone and in complexes with d -Tagatose and d -fructose were determined at resolutions of 1.79, 2.28, and 2.06 A, respectively. A subunit of P. cichorii d -TE adopts a (β/α)8 barrel structure, and a metal ion (Mn2+) found in the active site is coordinated by Glu152, Asp185, His211, and Glu246 at the end of the β-barrel. P. cichorii d -TE forms a stable dimer to give a favorable accessible surface for substrate binding on the front side of the dimer. The simulated omit map indicates that O2 and O3 of d -Tagatose and/or d -fructose coordinate Mn2+, and that C3–O3 is located between carboxyl groups of Glu152 and Glu246, supporting the previously proposed mechanism of deprotonation/protonation at C3 by two Glu residues. Although the electron density is poor at the 4-, 5-, and 6-positions of the substrates, substrate–enzyme interactions can be deduced from the significant electron density at O6. The O6 possibly interacts with Cys66 via hydrogen bonding, whereas O4 and O5 in d -Tagatose and O4 in d -fructose do not undergo hydrogen bonding to the enzyme and are in a hydrophobic environment created by Phe7, Trp15, Trp113, and Phe248. Due to the lack of specific interactions between the enzyme and its substrates at the 4- and 5-positions, P. cichorii d -TE loosely recognizes substrates in this region, allowing it to efficiently catalyze the epimerization of d -Tagatose and d -fructose (C4 epimer of d -Tagatose) as well. Furthermore, a C3–O3 proton-exchange mechanism for P. cichorii d -TE is suggested by X-ray structural analysis, providing a clear explanation for the regulation of the ionization state of Glu152 and Glu246.
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Bioconversion of D-psicose to D-Tagatose and D-talitol by Mucoraceae fungi
Journal of bioscience and bioengineering, 2006Co-Authors: Kazutoshi Yoshihara, Yoshihiro Shinohara, Takahiro Hirotsu, Ken IzumoriAbstract:Rhizopus oryzae MYA-2483, which cannot utilize D-psicose as a sole source of carbon, converted D-psicose to two other compounds. These compounds were identified by NMR and IR as D-Tagatose and D-talitol. In this study, we describe for the first time the bioconversion of D-psicose to D-Tagatose. Various strains of Mucoraceae fungi, to which R. oryzae MYA-2483 belongs, exhibited conversion activity similar to that of R. oryzae MYA-2483. There is the possibility that a considerable number of fungi belonging to Mucoraceae possess such D-psicose conversion activity.
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kiliani reactions on ketoses branched carbohydrate building blocks from d Tagatose and d psicose
Tetrahedron Letters, 2005Co-Authors: Raquel G Soengas, Ken Izumori, Michela I Simone, David J Watkin, Ulla P Skytte, Wim Soetaert, George W J FleetAbstract:Abstract D -Tagatose and D -psicose on treatment with sodium cyanide gave mixtures of branched sugar lactones; extraction of the crude products by acetone in the presence of acid permits direct access to branched carbohydrate diacetonides, likely to be of value as new chirons. In both cases, the major lactone products—diacetonides with a 2,3- cis -diol relationship—can be crystallised in around 40–50% yield from the ketohexose. A practical procedure for the conversion of 30 g of D -Tagatose to give 24 g of 2,3:5,6-di- O -isopropylidene-2- C -hydroxymethyl- D -talono-1,4-lactone is reported.
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a novel enzymatic approach to the massproduction of l galactose from l sorbose
Journal of Bioscience and Bioengineering, 2004Co-Authors: Khim Leang, Kenji Morimoto, Kanako Maekawa, Buetusiwa Thomas Menavuvu, Tom Granstrom, Goro Takada, Ken IzumoriAbstract:Abstract Wild-type strain of Pseudomonas cichorii ST-24 was unable to grow on D -psicose and inductively produced D -Tagatose 3-epimerase ( D -TE) with D -Tagatose as an inducer. We have isolated a constitutive mutant, designated strain Ka75, which had acquired a new ability to grow on a mineral salts medium containing D -psicose as a sole carbon source. The D -psicose-metabolizing mutant synthesized a high level of D -TE. When grown on the culture medium supplemented with Mn 2+ , the mutant strain produced around 250-fold higher activity than did the parent strain. Enzymatic properties of the constitutive enzyme were similar to those of the wild-type. Using the immobilized D -TE and recombinant L -rhamnose isomerase ( L -RhI) from Escherichia coli strain JM109, a two-step enzymatic reaction was performed for massproduction of a rare aldo-hexose monosaccharide, L -galactose, from a common one, L -sorbose. In the first step, L -sorbose was epimerized to L -Tagatose in a yield of 28%. The L -Tagatose obtained was utilized as a starting material for L -galactose preparation by the immobilized L -RhI. At equilibrium, approximately 30% L -Tagatose was isomerized to L -galactose. Finally, 7.5 g of L -galactose was obtained from 100 g of L -sorbose, viz an overall yield of 7.5%. The product obtained was purified and identified to be L -galactose by specific optical rotation and high performance liquid chromatography (HPLC) analysis, and was ultimately confirmed by 13 C nuclear magnetic resonance ( 13 C NMR) and IR spectra.
Kenji Morimoto - One of the best experts on this subject based on the ideXlab platform.
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production of l allose and d talose from l psicose and d Tagatose by l ribose isomerase
Bioscience Biotechnology and Biochemistry, 2015Co-Authors: Yuji Terami, Keiko Uechi, Saki Nomura, Kenji Morimoto, Naoki Okamoto, Goro TakataAbstract:l-ribose isomerase (L-RI) from Cellulomonas parahominis MB426 can convert l-psicose and d-Tagatose to l-allose and d-talose, respectively. Partially purified recombinant L-RI from Escherichia coli JM109 was immobilized on DIAION HPA25L resin and then utilized to produce l-allose and d-talose. Conversion reaction was performed with the reaction mixture containing 10% l-psicose or d-Tagatose and immobilized L-RI at 40 °C. At equilibrium state, the yield of l-allose and d-talose was 35.0% and 13.0%, respectively. Immobilized enzyme could convert l-psicose to l-allose without remarkable decrease in the enzyme activity over 7 times use and d-Tagatose to d-talose over 37 times use. After separation and concentration, the mixture solution of l-allose and d-talose was concentrated up to 70% and crystallized by keeping at 4 °C. l-Allose and d-talose crystals were collected from the syrup by filtration. The final yield was 23.0% l-allose and 7.30% d-talose that were obtained from l-psicose and d-Tagatose, respectively.
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conversion of l rhamnose into ten of the sixteen 1 and 6 deoxyketohexoses in water with three reagents d Tagatose 3 epimerase equilibrates c3 epimers of deoxyketoses
Tetrahedron Letters, 2010Co-Authors: Pushpakiran Gullapalli, Kenji Morimoto, Devendar Rao, Akihide Yoshihara, George W J Fleet, Sarah F Jenkinson, Kazuya Akimitsu, Ken IzumoriAbstract:Abstract The efficient isomerization of l -rhamnose [the only cheaply available deoxy hexose] to 1-deoxy- l -psicose, 1-deoxy- d -psicose, 1-deoxy- l -fructose, 1-deoxy- d -fructose, 1-deoxy- l -Tagatose, 6-deoxy- l -psicose, 6-deoxy- d -psicose, 6-deoxy- l -fructose, 6-deoxy- d -fructose, and 6-deoxy- l -Tagatose is described. The conversion of rhamnose to ten of the sixteen 1- and 6-deoxyketohexoses is accomplished in water in three steps. The range of substrates for d -Tagatose-3-epimerase (DTE) is extended to 1- and 6-deoxyketoses. An authentic sample of 6-deoxy- d -psicose is prepared from d -psicose.
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direct production of l Tagatose from l psicose by enterobacter aerogenes 230s
Journal of Bioscience and Bioengineering, 2008Co-Authors: Devendar Rao, Kenji Morimoto, Goro Takata, Pushpakiran Gullapalli, Akihide Yoshihara, Sarah F Jenkinson, Kazuya Akimitsu, Shigeyuki Tajima, George W J FleetAbstract:l -Tagatose was produced directly from l -psicose by subjecting the same biomass suspension to microbial reduction followed by oxidation using a newly isolated bacteria Enterobacter aerogenes 230S. After various optimizations, it was observed that cells grown on xylitol have the best conversion potential. Moreover, E. aerogenes 230S converted l -psicose to l -Tagatose at a faster rate in the presence of polyols such as glycerol, d -sorbitol, ribitol, l -arabitol, d -mannitol and xylitol. At 5% substrate concentration, the conversion ratio of l -psicose to l -Tagatose was above 60% in the presence of glycerol. Identity of crystalline l -Tagatose was confirmed by HPLC analysis, 13 C-NMR spectra, and optical rotation.
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isomerization of deoxyhexoses green bioproduction of 1 deoxy d Tagatose from l fucose and of 6 deoxy d Tagatose from d fucose using enterobacter agglomerans strain 221e
Tetrahedron-asymmetry, 2008Co-Authors: Akihide Yoshihara, Kenji Morimoto, Goro Takata, Pushpakiran Gullapalli, Sarah F Jenkinson, Satoshi Haraguchi, Davendar Rao, Nigel A Jones, Mark R Wormald, Raymond A DwekAbstract:Abstract 1-Deoxy- d -Tagatose was produced by the hydrogenation of 6-deoxy- l -galactose ( l -fucose) to l -fucitol followed by oxidation with Enterobacter agglomerans 221e; a similar sequence on d -fucose afforded 6-deoxy- d -Tagatose. Thus, the polylol dehydrogenase recognizes the d -galacto-configuration of both d -fucitol and l -fucitol. The procedures were conducted in water and show the power of green, environmentally friendly biotechnology in the preparation of new monosaccharides with a potential for novel bioactive properties. 6-Deoxy- d -Tagatose was also synthesized from d -Tagatose via the efficient formation of 1,2:3,4-di-O-isopropylidene-α- d -tagatofuranose; a difficult final removal of protecting groups by acid makes the biotechnological route more attractive.
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a novel enzymatic approach to the massproduction of l galactose from l sorbose
Journal of Bioscience and Bioengineering, 2004Co-Authors: Khim Leang, Kenji Morimoto, Kanako Maekawa, Buetusiwa Thomas Menavuvu, Tom Granstrom, Goro Takada, Ken IzumoriAbstract:Abstract Wild-type strain of Pseudomonas cichorii ST-24 was unable to grow on D -psicose and inductively produced D -Tagatose 3-epimerase ( D -TE) with D -Tagatose as an inducer. We have isolated a constitutive mutant, designated strain Ka75, which had acquired a new ability to grow on a mineral salts medium containing D -psicose as a sole carbon source. The D -psicose-metabolizing mutant synthesized a high level of D -TE. When grown on the culture medium supplemented with Mn 2+ , the mutant strain produced around 250-fold higher activity than did the parent strain. Enzymatic properties of the constitutive enzyme were similar to those of the wild-type. Using the immobilized D -TE and recombinant L -rhamnose isomerase ( L -RhI) from Escherichia coli strain JM109, a two-step enzymatic reaction was performed for massproduction of a rare aldo-hexose monosaccharide, L -galactose, from a common one, L -sorbose. In the first step, L -sorbose was epimerized to L -Tagatose in a yield of 28%. The L -Tagatose obtained was utilized as a starting material for L -galactose preparation by the immobilized L -RhI. At equilibrium, approximately 30% L -Tagatose was isomerized to L -galactose. Finally, 7.5 g of L -galactose was obtained from 100 g of L -sorbose, viz an overall yield of 7.5%. The product obtained was purified and identified to be L -galactose by specific optical rotation and high performance liquid chromatography (HPLC) analysis, and was ultimately confirmed by 13 C nuclear magnetic resonance ( 13 C NMR) and IR spectra.
Castelló Gómez, María Luisa - One of the best experts on this subject based on the ideXlab platform.
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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly
'Hindawi Limited', 2018Co-Authors: Rubio Arraez Susana, Ortolá Ortolá, Mª Dolores, Benavent Carme, Castelló Gómez, María LuisaAbstract:[EN] The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and Tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and Tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing Tagatose only. Finally, the dessert containing Tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.The authors would like to acknowledge the GVA projects GV/2013/029.Rubio-Arraez, S.; Benavent, C.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2018). Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly. Journal of Food Quality. 2018:1-7. doi:10.1155/2018/8412017S17201
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Effect of replacing sucrose with Tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties
'Akademiai Kiado Zrt.', 2016Co-Authors: Rubio Arraez Susana, Ortolá Ortolá, Mª Dolores, Capella Hernández, Juan Vicente, Castelló Gómez, María LuisaAbstract:The aim of this study was to make mandarin orange marmalades in which sucrose is replaced by sweeteners such as Tagatose and isomaltulose, which are noncarcinogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant capacity, microbiology and sensory properties were carried out on marmalades on their first day of storage, and after 90, 180 and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Luminosity was shown to be highest in mandarin orange marmalades made with Tagatose, although colour was stable for 6 months to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with Tagatose alone scored the highest for global acceptance and intention of buying by consumers.The authors would like to thank the projects GV/2013/029, GV/2014/012 by the GVA as well as the Universitat Politecnica de Valencia for the financial support given to this investigation (UPV PAID-06-12 SP20120889).Rubio-Arraez, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2016). Effect of replacing sucrose with Tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties. Acta Alimentaria. 45(3):407-416. doi:10.1556/066.2016.45.3.12S40741645
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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners
'Springer Science and Business Media LLC', 2016Co-Authors: Rubio Arraez Susana, Castelló Gómez, María Luisa, Capella Hernández, Juan Vicente, Ortolá Ortolá, Mª DoloresAbstract:In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and Tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or Tagatose or with the mixture of isomaltulose and Tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and Tagatose in equal proportions obtained the best score in the sensorial analysis.The authors would like to thank the Serigo-Andres family for donating the raw materials, and also the GVA projects GV/2013/029, GV/2014/012 as well as the Universitat Politecnica de Valencia (Spain) for the financial support given to this research study (UPV PAID-06-12 SP20120889).Rubio-Arraez, S.; Capella Hernández, JV.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2016). Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners. Journal of Food Science and Technology. 53(10):3642-3650. doi:10.1007/s13197-016-2319-4S36423650531
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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners
'Springer Science and Business Media LLC', 2016Co-Authors: Rubio Arraez Susana, Castelló Gómez, María Luisa, Capella Hernández, Juan Vicente, Ortolá Ortolá, Mª DoloresAbstract:In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and Tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or Tagatose or with the mixture of isomaltulose and Tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and Tagatose in equal proportions obtained the best score in the sensorial analysis.The authors would like to thank the Serigo-Andres family for donating the raw materials, and also the GVA projects GV/2013/029, GV/2014/012 as well as the Universitat Politecnica de Valencia (Spain) for the financial support given to this research study (UPV PAID-06-12 SP20120889).Rubio-Arraez, S.; Capella Hernández, JV.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2016). Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners. 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