Lactobionic acid production by glucose-fructose oxidoreductase from Zymomonas mobilis expressed in Escherichia coli.

Kamila Goderska,Zbigniew Czarnecki,Wojciech Juzwa,Artur Szwengiel

doi:10.1007/s10529-015-1887-0

Kamila Goderska, Zbigniew Czarnecki + Show 2 more

Open Access

https://doi.org/10.1007/s10529-015-1887-0

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Abstract

ObjectivesTo use the glucose–fructose oxidoreductase (GFOR) from Zymomonas mobilis and expressed in Escherichia coli for lactobionic acid production by conversion of lactose from whey.ResultsThe highest concentrations of lactobionic acid (3.2 mg ml−1) during oxidation of whey-derived lactose by E. coli was at 24 h. Introduction of GFOR gene from Z. mobilis, into E. coli improved enzyme yields compared to what is obtainable by fermentation of the donor strain. The production of lactobionic acid by E. coli was 2.6-times higher than by Z. mobilis.ConclusionsRecombinants of E. coli overexpressing the GFOR gene from Z. mobilis produced higher amount of lactobionoic acid from whey-derived lactose.

Highlights

Lactobionic acid (LBA) (Fig. 1) is a relatively new product derived from lactose oxidation
The concentrations of Z. mobilis genomic DNA in isolated samples were: Z. mobilis 2770 isolated with the alkaline lysis method—125 ng ll-1; Z. mobilis 3883 isolated with the alkaline lysis method—198 ng ll-1; Z. mobilis 2770 isolated with the automatic method— 188 ng ll-1; Z. mobilis 3883 isolated with the automatic method—179 ng ll-1
Lanes 2–3, genomic DNA isolated with the alkaline lysis method from Z. mobilis 2770 and 3883, respectively; lanes 4–5, genomic DNA isolated with the automatic method from Z. mobilis 2770 and 3883, respectively; lane 1, size marker GeneRuler Express DNA Ladder (Fermentas)

Summary

Introduction

Lactobionic acid (LBA) (Fig. 1) is a relatively new product derived from lactose oxidation. It has potential applications as a bioactive compound. It is an aldonic acid obtained from the oxidation of lactose, with application as an ingredient in foods and pharmaceutical products, because of its antioxidant, chelating and humectant properties (Gutierrez et al 2012). LBA is used in calcium supplementation and represents a new ingredient in skin-care products with potent antioxidant and humectant properties. LBA is used as acidulant with a sweet taste, as filler in cheese production, as firming agent, and to fortify functional drinks with essential minerals such as Fe and Cu

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