TY - JOUR
T1 - Novel D-galactose isomerases from lactobacillus strains isolated from the sweet sap of Agave atrovirens
AU - Hernández-Arroyo, María Miriam
AU - Plascencia-Espinosa, Miguel Ángel
AU - Hidalgo-Lara, María Eugenia
AU - Tinajero-Trejo, Mariana
AU - Méndez-Merino, Emilio
AU - Trejo-Estrada, Sergio Rubén
N1 - Publisher Copyright:
© 2018 María Miriam Hernández-Arroyo, Miguel Ángel Plascencia-Espinosa, María Eugenia Hidalgo-Lara, Mariana Tinajero-Trejo, Emilio Méndez-Merino and Sergio Rubén Trejo-Estrada.
PY - 2018
Y1 - 2018
N2 - D-tagatose is a natural monosaccharide used as a low-calorie sugar substitute in food, beverage and pharmaceutical products. Although it is a rare sugar, it can manufacture by enzymatic isomerization of D-Galactose Isomerase (D-GI). In this study, a screening was carried out to search microorganism producing D-GI in aguamiel. A rich selective medium was used in arabinose extracted from gum arabic. From 98 isolates obtained aguamiel of agave pulquero (Agave atrovirens), it was obtained 4 strains of Lactobacillus that producing D-GI and 2 strains of Bacillus sp. The Podi-20 strain was identified as Lactobacillus diolivorans based on 16S rRNA analysis, biological and biochemical characteristics. Furthermore, the gene encoding D-GI from L. diolivorans Podi-20 strain. Analysis of sequence revealed that the Open Reading Frame (ORF) of the araA gene consist of 1,428 pb that encodes a protein of 476 amino acid residues. The bioconversion yield of D-galactose to D-tagatose by the purified D-GI after 14 h at 60°C was 31.4%. D-tagatose can manufacture by enzymatic isomerization. This study contributes to new knowledge on D-GI from Lactobacillus strains, in particular those isolated from artisanal functional foods from agave.
AB - D-tagatose is a natural monosaccharide used as a low-calorie sugar substitute in food, beverage and pharmaceutical products. Although it is a rare sugar, it can manufacture by enzymatic isomerization of D-Galactose Isomerase (D-GI). In this study, a screening was carried out to search microorganism producing D-GI in aguamiel. A rich selective medium was used in arabinose extracted from gum arabic. From 98 isolates obtained aguamiel of agave pulquero (Agave atrovirens), it was obtained 4 strains of Lactobacillus that producing D-GI and 2 strains of Bacillus sp. The Podi-20 strain was identified as Lactobacillus diolivorans based on 16S rRNA analysis, biological and biochemical characteristics. Furthermore, the gene encoding D-GI from L. diolivorans Podi-20 strain. Analysis of sequence revealed that the Open Reading Frame (ORF) of the araA gene consist of 1,428 pb that encodes a protein of 476 amino acid residues. The bioconversion yield of D-galactose to D-tagatose by the purified D-GI after 14 h at 60°C was 31.4%. D-tagatose can manufacture by enzymatic isomerization. This study contributes to new knowledge on D-GI from Lactobacillus strains, in particular those isolated from artisanal functional foods from agave.
KW - Aguamiel
KW - D-tagatose
KW - L-arabinose isomerase
KW - Lactobacillus
KW - Lactobacillus diolivorans
UR - http://www.scopus.com/inward/record.url?scp=85059525932&partnerID=8YFLogxK
U2 - 10.3844/ajbbsp.2018.272.284
DO - 10.3844/ajbbsp.2018.272.284
M3 - Artículo
AN - SCOPUS:85059525932
SN - 1553-3468
VL - 14
SP - 272
EP - 284
JO - American Journal of Biochemistry and Biotechnology
JF - American Journal of Biochemistry and Biotechnology
IS - 4
ER -