从果仁果汁中获取益生菌寡糖的酶合成和结构性表征,使用来自Bacillus paralicheniformis的dextransucrase
Sowndarya Sivaprakasam1, Uma Chinnaiyan1, Sivagami Vartharajan1
1Department of Microbiology, Faculty of Science, Annamalai University, Chidambaram, Tamil Nadu, India.
Preparative biochemistry & biotechnology
|October 15, 2025
概括
果汁天然含有糖,可以通过酶转化为 prebiot oligosaccharides. 这项研究展示了一种可持续的方法来生产这些功能性食品成分,使用来自Bacillus paralicheniformis的德克斯转糖酶.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 营养保健品 营养保健品
背景情况:
- 仙草 (Anacardium occidentale L.) 的伪果富含生物活性化合物.
- 在果果汁中含有的天然糖,特别是糖,可以成为 prebiot oligosaccharides 的前体.
- prebiot oligosaccharides 提供潜在的健康益处和功能性食品应用.
研究的目的:
- 为了生产和表征从果果汁中获取的益生菌寡糖.
- 使用来自Bacillus paralicheniformis.is.的德克斯晶糖酶进行酶性转化.
- 为了探索果仁果汁作为前生物合成的基质.
主要方法:
- 果果汁用德克斯转糖酶进行治疗.
- 在受控条件下,糖糖酶转化为寡糖.
- 纯化寡糖化合物使用FT-IR,13C NMR和1H NMR光谱学进行结构特征.
主要成果:
- 酶治疗成功地从果果汁中获得了寡糖.
- FT-IR分析证实了在产生的寡糖中存在特征性功能组.
- 核磁共振光谱 (13C和1H) 揭示了与前生物结构相一致的甘氨酸链接.
结论:
- 果果汁是一种可行的天然基质,用于酶性益生菌寡糖化物生产.
- 巴西类形虫 (Bacillus paralicheniformis dextransucrase) 有效地将糖糖转化为结构定义的益生菌.
- 这种酶方法提供了一种可持续的方法来产生具有潜在健康益处的功能性食品成分.
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