Optimization of Preparation of Galactooligosaccharides by <i>β</i>-Galactosidase Using Response Surface Methodology

SUN Congcong; PANG Daorui; LI Erna; LI Qian; ZOU Yuxiao; LIAO Sentai; LIU Fan

doi:10.13386/j.issn1002-0306.2022030002

Volume 43 Issue 22

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(22): 246-255. > DOI: 10.13386/j.issn1002-0306.2022030002

SUN Congcong, PANG Daorui, LI Erna, et al. Optimization of Preparation of Galactooligosaccharides by β-Galactosidase Using Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(22): 246−255. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030002.

Citation:

PDF (5397 KB)

Optimization of Preparation of Galactooligosaccharides by β-Galactosidase Using Response Surface Methodology

1.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Products Processing, Guangdong Province, Guangzhou 510600, China
2.
College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China

More Information

Received Date: February 28, 2022
Available Online: September 19, 2022

Graphical Abstract

Abstract

Abstract

In this study, lactose was used as raw material, on the basis of single factor experiment and combined with response surface methodology, enzyme addition, reaction temperature, reaction time, reaction pH and other factors were utilized to investigate the influence of the galactooligosaccharides total yield and the galactotetraose yield. The process of enzymatic preparation of galactooligosaccharides by β-galactosidase was optimized. The results showed that the optimum process parameters for the enzymatic preparation of galactooligosaccharides were as follows: The initial lactose concentration was 300 g/L, the amount of enzyme added was 8.25 U/g lactose, the reaction temperature was 49 ℃, the reaction time was 16 h, and the reaction pH was 5.6. Under these conditions, the galactooligosaccharides total yield was 14.61% and the galactotetraose yield was 3.31%. The method selectively improved the yield of galactooligosaccharides with high degree of polymerization, which would provide a certain theoretical reference for the functional application of galactooligosaccharides and the further study and development of special medical food.
- β-galactosidase,
- galactooligosaccharides,
- preparation,
- optimization,
- response surface methodology

FullText(HTML)

References (32)

References

[1]	孙纯, 祝文兴, 刘新利. 低聚半乳糖的研究进展[J]. 中国调味品,2017,42(11):170−174. [SUN C, ZHU W X, LIU X L. Research progress on galactooligosaccharides[J]. China Condiment,2017,42(11):170−174. doi: 10.3969/j.issn.1000-9973.2017.11.038
[2]	VALDES A M, WALTER J, SEGAL E, et al. Re: Role of the gut microbiota in nutrition and health[J]. BMJ,2018,361(4):17−22.
[3]	THONGARAM T, HOEFLINGER J L, CHOW J M, et al. Prebiotic galactooligosaccharide metabolism by probiotic Lactobacilli and Bifidobacteria[J]. J Agric Food Chem,2017,65(20):4184−4192. doi: 10.1021/acs.jafc.7b00851
[4]	JING, YAN, AYUMI, et al. Mechanisms of gut microbiota-mediated bone remodeling[J]. Gut Microbes,2017,9(1):84−92.
[5]	MAAWIA K, IQBAL S, QAMAR T R, et al. Production of impure prebiotic galacto-oligosaccharides and their effect on calcium, magnesium, iron and zinc absorption in Sprague-Dawley rats[J]. Pharmanutrition,2016,4(4):154−160. doi: 10.1016/j.phanu.2016.10.003
[6]	RIGO-ADROVER M, KNIPPING K, GARSSEN J, et al. Prevention of rotavirus diarrhea in suckling rats by a specific fermented milk concentrate with prebiotic mixture[J]. Nutrients,2019,11(1):189. doi: 10.3390/nu11010189
[7]	WANG J, TIAN S, YU H, et al. The response of colonic mucosa-associated microbiota composition, mucosal immune homeostasis, and barrier function to early-life galactooligosaccharides intervention in suckling piglets[J]. Journal of Agricultural & Food Chemistry,2018,67(2):578−588.
[8]	LOMBÓ F, FERNÁNDEZ J, MORENO F J, et al. A galacto-oligosaccharides preparation derived from lactulose protects against colorectal cancer development in an animal model[J]. Frontiers in Microbiology,2018(9):2004−2018.
[9]	ALMEIDA C, CAMARGO M R D, RUSSO E, et al. Role of diet and gut microbiota on colorectal cancer immunomodulation[J]. World Journal of Gastroenterology,2019,25(2):151−162.
[10]	CHU H, TAO X, SUN Z, et al. Galactooligosaccharides protects against DSS-induced murine colitis through regulating intestinal flora and inhibiting NF-κB pathway[J]. Life Sciences,2019,242:117220.
[11]	戴竹青. Alpha-低聚半乳糖的酶法合成, 生理活性评价及其构-效关系研究[D]. 南京: 南京农业大学, 2017. DAI Z Q. Enzymatic synthesis of alpha-galactooligosaccharides and evaluation of its physiological function and structure-activity relationship[D]. Nanjing: Nanjing Agricultural University, 2017.
[12]	朱五二, 缪明永, 顾正华, 等. 盐单胞菌S62 β-半乳糖苷酶合成低聚半乳糖的研究[J]. 生物加工过程,2019,17(2):19−25. [ZHU W E, LIAO M R, GU Z H, et al. Synthesis of galactooligosaccharides by β-galactosidase from Halomonas sp. S62[J]. Chinese Journal of Bioprocess Engineering,2019,17(2):19−25.
[13]	ZONG W R, CHEONG K L, WU D T, et al. Preparation and purification of raffinose family oligosaccharides from Rehmannia glutinosa Libosch. by fast protein liquid chromatography coupled with refractive index detection[J]. Separation & Purification Technology,2014,138:98−103.
[14]	COCKBURN D W, KOROPATKIN N M. Polysaccharide degradation by the intestinal microbiota and its influence on human health and disease[J]. Journal of Molecular Biology,2016,428(16):3230−3252. doi: 10.1016/j.jmb.2016.06.021
[15]	ABURTO C, GUERRERO C, VERA C, et al. Improvement in the yield and selectivity of lactulose synthesis with Bacillus circulans β-galactosidase[J]. LWT,2020,118:108746. doi: 10.1016/j.lwt.2019.108746
[16]	李泉荟, 刘峰, 栾庆民, 等. 高纯度低聚半乳糖生产技术研究[J]. 中国食品添加剂,2020,31(4):164−168. [LI Q H, LIU F, LUAN Q M, et al. Study on production technology of high purity galactooligosaccharide[J]. Chinese Food Additives,2020,31(4):164−168. doi: 10.19804/j.issn1006-2513.2020.04.021
[17]	PÁZMÁNDI M, KOVÁCS Z, BALGA E, et al. Production of high-purity galacto-oligosaccharides by depleting glucose and lactose from galacto-oligosaccharide syrup with yeasts[J]. Yeast,2020,37(9):515−530.
[18]	张金秋, 王少伟, 陶飞, 等. 低聚半乳糖合成研究现状与产业的发展趋势[J]. 食品安全质量检测学报,2019,10(10):2829−2835. [ZHANG J Q, WANG S W, TAO F, et al. Research status and development trend of galacto-oligosaccharide synthesis[J]. Journal of Food Safety & Quality,2019,10(10):2829−2835. doi: 10.3969/j.issn.2095-0381.2019.10.002
[19]	中华人民共和国国家生化检测标准化技术委员会, 国家质量监督检验检疫总局. GB/T 33409-2016, 食品安全国家标准 β-半乳糖苷酶活性检测方法分光光度法[S]. 北京: 中国标准出版社, 2016. National Biochemical Testing Standardization Technical Committee of the People's Republic of China, General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. GB/T 33409-2016, National food safety standard determination of activity of beta-galactosidase spectrophotometric method[S]. Beijing: China Standards Press, 2016.
[20]	COROVIC, MARIJA, BANJANAC, et al. Galacto-oligosaccharide synthesis using chemically modified beta-galactosidase from Aspergillus oryzae immobilised onto macroporous amino resin[J]. International Dairy Journal,2016,54:50−57. doi: 10.1016/j.idairyj.2015.10.002
[21]	CG A, CA A, SS A, et al. Improvements in the production of Aspergillus oryzae β-galactosidase crosslinked aggregates and their use in repeated-batch synthesis of lactulose[J]. International Journal of Biological Macromolecules,2020,142:452−462. doi: 10.1016/j.ijbiomac.2019.09.117
[22]	TOKOŠOVÁ S, HRONSKÁ. Production of high-content galacto-oligosaccharides mixture using β-galactosidase and Kluyveromyces marxianus entrapped in polyvinylalcohol gel[J]. Chemical Papers-Slovak Academy of Sciences,2016,70(7):1445−1451.
[23]	李美玲, 江波, 张涛. β-半乳糖苷酶催化乳糖合成低聚半乳糖[J]. 食品与生物技术学报,2016,35(3):234−239. [LI M L, JIANG B, ZHANG T. Synthesis of galactooligosaccharides from lactose by β-galactosidase[J]. Journal of Food Science and Biotechnology,2016,35(3):234−239. doi: 10.3969/j.issn.1673-1689.2016.03.002
[24]	CV A, CG B, CA B, et al. Conventional and non-conventional applications of β-galactosidases[J]. Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics,2020,1868(1):140271. doi: 10.1016/j.bbapap.2019.140271
[25]	FAI A, SIMIQUELI A, GHISELLI G, et al. Sequential optimization approach for prebiotic galactooligosaccharides synthesis by Pseudozyma tsukubaensis and Pichia kluyveri[J]. LWT-Food Science and Technology,2015,63(2):1214−1219. doi: 10.1016/j.lwt.2015.04.064
[26]	CINAR K, GUNES G, GULEC H A. Enzymatic synthesis of prebiotic carbohydrates from lactose: Kinetics and optimization of transgalactosylation activity of β-galactosidase from Aspergillus oryzae[J]. Journal of Food Process Engineering,2020,43(8):e13435.
[27]	宫江宁, 陈飞. 响应面法优化龙胆草多糖的脱色工艺[J]. 食品工业科技,2018,39(1):202−207. [GONG J N, CHEN F. Optimization of decolorization of polysaccharide from gentiana by response surface methodology[J]. Science and Technology of Food Industry,2018,39(1):202−207. doi: 10.13386/j.issn1002-0306.2018.01.037
[28]	赵肖通, 解军波, 潘炳成, 等. 响应面分析法优化姬松茸多糖的脱色工艺[J]. 食品工业科技,2016,37(9):207−212. [ZHAO X T, XIE J B, PAN B C, et al. Optimization of decolorization of Agaricus blazei polysaccharide by response surface methodology[J]. Science and Technology of Food Industry,2016,37(9):207−212. doi: 10.13386/j.issn1002-0306.2016.09.032
[29]	陈灿辉, 林彤, 江文韬, 等. 响应面法优化笋头多糖微波-超声波辅助提取工艺[J]. 食品工业科技,2020,41(16):201−206. [CHEN C H, LIN T, JIANG W T, et al. Optimization of microwave-ultrasonic assisted extraction of polysaccharides from basal part of bamboo shoot by response surface methodology[J]. Science and Technology of Food Industry,2020,41(16):201−206. doi: 10.13386/j.issn1002-0306.2020.16.032
[30]	CARLA, ABURTO, CECILIA, et al. Co-immobilized β-galactosidase and Saccharomyces cerevisiae cells for the simultaneous synthesis and purification of galacto-oligosaccharides[J]. Enzyme & Microbial Technology,2018,118:102−108.
[31]	GONZÁLEZ-DELGADO I, SEGURA Y, MORALES G, et al. Production of high galacto-oligosaccharides by pectinex ultra SP-L: Optimization of reaction conditions and immobilization on glyoxyl-functionalized silica[J]. J Agric Food Chem,2017,65(8):1649−1658. doi: 10.1021/acs.jafc.6b05431
[32]	刘鑫龙, 王立晖, 汤卫华, 等. 固定化半乳糖苷酶催化合成低聚半乳糖的研究[J]. 食品工程,2016(1):20−22. [LIU X L, WANG L H, TANG W H, et al. Study on immobilized galactosidase enzymatic synthesis of galactooligosaccharides[J]. Food Engineering,2016(1):20−22. doi: 10.3969/j.issn.1673-6044.2016.01.007

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	张柱，黄钧，周荣清，张宿义，秦辉，董异，王超，王小军，雷梓伦，唐秋香，万营东，张毅. 红曲霉对高温大曲的扰动及制曲工艺探究. 食品与发酵工业. 2025(02): 275-284 .
2.	刘晓柱，黄名正，唐维媛，于志海，许存宾. 酱香型白酒酿造微生物多样性研究进展. 食品工业. 2024(01): 145-150 .
3.	罗小叶，刘婉琳，郎莹，李豆南，潘凤爽，吴伯天，龙尧，邱树毅. 王茅大曲微生物菌群多样性分析. 食品科技. 2024(01): 9-18 .
4.	楚京嬴，吕嘉枥，曹丹，许双双，金成勇，张永利，张宇航. 三种凤香型大曲中心区域细菌群落、理化特性及非靶向代谢物的差异性和相关性分析. 陕西科技大学学报. 2024(06): 40-51 .
5.	唐绍培，朱国军，李银强，吴长贵，罗方雯，周燊，张良，赵金松. 酱香型白酒下造沙不同阶段细菌群落结构多样性特征分析. 酿酒科技. 2024(12): 52-60 .
6.	邓皖玉，许永明，陈波，王西，邓俊，聂正东，聂宏芳，张春香，李素. 制曲工艺关键控制点对冬季高温大曲质量的影响. 中国酿造. 2023(08): 153-157 .
7.	贾一清，孙昭，廖博曦，陈建新. 不同堆积醅对芝麻香型白酒发酵过程中主要微生物演替及代谢的影响. 中国酿造. 2023(11): 34-39 .