Xylitol: Bioproduction and Applications-A Review

Devasena Umai,Samuel Jacob,Vinod Kumar,Ramalingam Kayalvizhi

doi:10.3389/frsus.2022.826190

Devasena Umai, Samuel Jacob + Show 2 more

Open Access

https://doi.org/10.3389/frsus.2022.826190

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Abstract

Xylitol, a natural compound classified as a sugar alcohol, is found diversely in fruits and vegetables in small quantities. Commercial production of xylitol has expanded due to its health benefits and wide applications as an alternative sweetener in food and pharmaceutical products. Production of xylitol on large scale is industrially being achieved by the chemical method. However, the biotechnological method offers the possibilities of lowered cost and energy compared to the chemical methods. It involves the conversion of xylose to xylitol by microbes or enzymes which is environmentally safe. This review highlights the prospects of the biotechnological method of xylitol production. Various microorganisms that have been used to produce xylitol, the bioprocess parameters, and genetic modifications to increase xylitol yield have been reviewed. In addition, the applications, benefits, and safety concerns to health have been discussed.

Highlights

Xylitol is one of the naturally occurring pentitols with a molecular formula of C5H12O5
Pretreatment processes are included for efficient hydrolysis so that more xylose is accessible to the fermenting microorganisms and enzymes to produce a high xylitol yield
Xylose catabolism is blocked by deleting xylulose kinase and xylose isomerase genes and phosphorylation of the xylitol produced is blocked by disrupting fructose phosphotransferase system resulting in increased production of xylitol

Summary

Introduction

Xylitol is one of the naturally occurring pentitols (five-carbon sugar alcohol) with a molecular formula of C5H12O5. Pretreatment and Hydrolysis The hemicellulosic fraction of the lignocellulosic biomass must be hydrolyzed to recover the pentose sugar, xylose, which is the main substrate for xylitol production. Pretreatment processes are included for efficient hydrolysis so that more xylose is accessible to the fermenting microorganisms and enzymes to produce a high xylitol yield.

Results

Conclusion