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Biosynthesis of levan from sucrose using a thermostable levansucrase from Lactobacillus reuteri LTH5448. 2018

Dawei Ni, and Wei Xu, and Yuxiang Bai, and Wenli Zhang, and Tao Zhang, and Wanmeng Mu
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Levan, a versatile fructan, possesses promising prospects for application in the food and pharmaceutical industries and in many other fields due to the superior physicochemical properties and physiological functions of this fructan. In this study, a thermostable levansucrase was identified from Lactobacillus reuteri LTH5448. This enzyme shared higher identity with reported inulosucrases than levansucrases but, unexpectedly, yielded a levan-type fructan. Structural analysis of the produced polysaccharide revealed that the glycosidic bonds were β-(2, 6) linkages, and the average molecular weight was 3.924×107Da under optimized conditions. The optimal pH and temperature for levan formation were 6.0 and 35°C, respectively. The total activity was enhanced to 135% in the presence of Ca2+. After optimizing the production of levan, 13U/g sucrose of levansucrase and 500g/L sucrose were utilized to obtain 183g/L levan after a 12-h reaction.

UI MeSH Term Description Entries
D007700 Kinetics The rate dynamics in chemical or physical systems.
D008670 Metals Electropositive chemical elements characterized by ductility, malleability, luster, and conductance of heat and electricity. They can replace the hydrogen of an acid and form bases with hydroxyl radicals. (Grant & Hackh's Chemical Dictionary, 5th ed) Metal
D004795 Enzyme Stability The extent to which an enzyme retains its structural conformation or its activity when subjected to storage, isolation, and purification or various other physical or chemical manipulations, including proteolytic enzymes and heat. Enzyme Stabilities,Stabilities, Enzyme,Stability, Enzyme
D005630 Fructans Polysaccharides composed of D-fructose units. Fructan,Levans
D006602 Hexosyltransferases Enzymes that catalyze the transfer of hexose groups. EC 2.4.1.-.
D006863 Hydrogen-Ion Concentration The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D000595 Amino Acid Sequence The order of amino acids as they occur in a polypeptide chain. This is referred to as the primary structure of proteins. It is of fundamental importance in determining PROTEIN CONFORMATION. Protein Structure, Primary,Amino Acid Sequences,Sequence, Amino Acid,Sequences, Amino Acid,Primary Protein Structure,Primary Protein Structures,Protein Structures, Primary,Structure, Primary Protein,Structures, Primary Protein
D013395 Sucrose A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener. Saccharose
D013696 Temperature The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms. Temperatures
D052200 Limosilactobacillus reuteri A species of gram-positive, rod-shaped LACTIC ACID bacteria found naturally in the human intestinal flora and BREAST MILK. Lactobacillus reuteri

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