METHOD FOR OBTAINING 1-KESTOSE
The invention relates to a method for obtaining 1-kestose on an industrial scale, using a recombinant fructosyltransferase (FTF) isolated from Festuca arundinacea, constitutively expressed in a non saccharolytic yeast host. According to the invention, the recombinant FTF of the sucrose:sucrose 1-fru...
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| creator | PÉREZ CRUZ, Enrique Rosendo MENÉNDEZ RODRÍGUEZ, Carmen LEMA RODICIO, Juan Manuel HERNÁNDEZ GARCÍA, Lázaro TRUJILLO TOLEDO, Luis Enrique MARTÍNEZ GARCÍA, Duniesky SOBRINO LEGÓN, Alina RAMÍREZ IBAÑEZ, Ricardo FEIJOO COSTA, Gumersindo |
| description | The invention relates to a method for obtaining 1-kestose on an industrial scale, using a recombinant fructosyltransferase (FTF) isolated from Festuca arundinacea, constitutively expressed in a non saccharolytic yeast host. According to the invention, the recombinant FTF of the sucrose:sucrose 1-fructosyltransferase (1-SSTrec) type is produced in a constitutive and stable manner and in high yields, both in the supernatant and in the cell sediment of the culture of a strain of Pichia pastoris. The invention also relates to a method for obtaining 1-SST on an industrial scale. The resulting recombinant enzyme is used for the mass enzymatic production of fructooligosaccharides (FOS), specifically 1-kestose, from sucrose. The method of the invention allows FOS conversion percentages greater than 55%, with 1-kestose being represented in more than 90%.
La presente invención se refiere a un método de obtención de 1-kestosa a escala industrial que se caracteriza porque la conversión de la sacarosa en 1-kestosa en un biorreactor se realiza mediante el empleo de una sacarosa 1-fructosiltransferasa (1-SST) recombinante, de Festuca arundinacea, expresada constitutivamente en una levadura hospedera no sacarolítica y donde la concentración inicial de sacarosa en el biorreactor es superior a 400 g/L. |
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La presente invención se refiere a un método de obtención de 1-kestosa a escala industrial que se caracteriza porque la conversión de la sacarosa en 1-kestosa en un biorreactor se realiza mediante el empleo de una sacarosa 1-fructosiltransferasa (1-SST) recombinante, de Festuca arundinacea, expresada constitutivamente en una levadura hospedera no sacarolítica y donde la concentración inicial de sacarosa en el biorreactor es superior a 400 g/L.</description><language>eng ; spa</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DERIVATIVES THEREOF ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; SUGARS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190329&DB=EPODOC&CC=MX&NR=363716B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190329&DB=EPODOC&CC=MX&NR=363716B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PÉREZ CRUZ, Enrique Rosendo</creatorcontrib><creatorcontrib>MENÉNDEZ RODRÍGUEZ, Carmen</creatorcontrib><creatorcontrib>LEMA RODICIO, Juan Manuel</creatorcontrib><creatorcontrib>HERNÁNDEZ GARCÍA, Lázaro</creatorcontrib><creatorcontrib>TRUJILLO TOLEDO, Luis Enrique</creatorcontrib><creatorcontrib>MARTÍNEZ GARCÍA, Duniesky</creatorcontrib><creatorcontrib>SOBRINO LEGÓN, Alina</creatorcontrib><creatorcontrib>RAMÍREZ IBAÑEZ, Ricardo</creatorcontrib><creatorcontrib>FEIJOO COSTA, Gumersindo</creatorcontrib><title>METHOD FOR OBTAINING 1-KESTOSE</title><description>The invention relates to a method for obtaining 1-kestose on an industrial scale, using a recombinant fructosyltransferase (FTF) isolated from Festuca arundinacea, constitutively expressed in a non saccharolytic yeast host. According to the invention, the recombinant FTF of the sucrose:sucrose 1-fructosyltransferase (1-SSTrec) type is produced in a constitutive and stable manner and in high yields, both in the supernatant and in the cell sediment of the culture of a strain of Pichia pastoris. The invention also relates to a method for obtaining 1-SST on an industrial scale. The resulting recombinant enzyme is used for the mass enzymatic production of fructooligosaccharides (FOS), specifically 1-kestose, from sucrose. The method of the invention allows FOS conversion percentages greater than 55%, with 1-kestose being represented in more than 90%.
La presente invención se refiere a un método de obtención de 1-kestosa a escala industrial que se caracteriza porque la conversión de la sacarosa en 1-kestosa en un biorreactor se realiza mediante el empleo de una sacarosa 1-fructosiltransferasa (1-SST) recombinante, de Festuca arundinacea, expresada constitutivamente en una levadura hospedera no sacarolítica y donde la concentración inicial de sacarosa en el biorreactor es superior a 400 g/L.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DERIVATIVES THEREOF</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>SUGARS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJDzdQ3x8HdRcPMPUvB3CnH09PP0c1cw1PV2DQ7xD3blYWBNS8wpTuWF0twMcm6uIc4euqkF-fGpxQWJyal5qSXxvhHGZsbmhmZOxgQVAADnuiAc</recordid><startdate>20190329</startdate><enddate>20190329</enddate><creator>PÉREZ CRUZ, Enrique Rosendo</creator><creator>MENÉNDEZ RODRÍGUEZ, Carmen</creator><creator>LEMA RODICIO, Juan Manuel</creator><creator>HERNÁNDEZ GARCÍA, Lázaro</creator><creator>TRUJILLO TOLEDO, Luis Enrique</creator><creator>MARTÍNEZ GARCÍA, Duniesky</creator><creator>SOBRINO LEGÓN, Alina</creator><creator>RAMÍREZ IBAÑEZ, Ricardo</creator><creator>FEIJOO COSTA, Gumersindo</creator><scope>EVB</scope></search><sort><creationdate>20190329</creationdate><title>METHOD FOR OBTAINING 1-KESTOSE</title><author>PÉREZ CRUZ, Enrique Rosendo ; MENÉNDEZ RODRÍGUEZ, Carmen ; LEMA RODICIO, Juan Manuel ; HERNÁNDEZ GARCÍA, Lázaro ; TRUJILLO TOLEDO, Luis Enrique ; MARTÍNEZ GARCÍA, Duniesky ; SOBRINO LEGÓN, Alina ; RAMÍREZ IBAÑEZ, Ricardo ; FEIJOO COSTA, Gumersindo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX363716B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2019</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DERIVATIVES THEREOF</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>NUCLEIC ACIDS</topic><topic>NUCLEOSIDES</topic><topic>NUCLEOTIDES</topic><topic>ORGANIC CHEMISTRY</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>SUGARS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>PÉREZ CRUZ, Enrique Rosendo</creatorcontrib><creatorcontrib>MENÉNDEZ RODRÍGUEZ, Carmen</creatorcontrib><creatorcontrib>LEMA RODICIO, Juan Manuel</creatorcontrib><creatorcontrib>HERNÁNDEZ GARCÍA, Lázaro</creatorcontrib><creatorcontrib>TRUJILLO TOLEDO, Luis Enrique</creatorcontrib><creatorcontrib>MARTÍNEZ GARCÍA, Duniesky</creatorcontrib><creatorcontrib>SOBRINO LEGÓN, Alina</creatorcontrib><creatorcontrib>RAMÍREZ IBAÑEZ, Ricardo</creatorcontrib><creatorcontrib>FEIJOO COSTA, Gumersindo</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PÉREZ CRUZ, Enrique Rosendo</au><au>MENÉNDEZ RODRÍGUEZ, Carmen</au><au>LEMA RODICIO, Juan Manuel</au><au>HERNÁNDEZ GARCÍA, Lázaro</au><au>TRUJILLO TOLEDO, Luis Enrique</au><au>MARTÍNEZ GARCÍA, Duniesky</au><au>SOBRINO LEGÓN, Alina</au><au>RAMÍREZ IBAÑEZ, Ricardo</au><au>FEIJOO COSTA, Gumersindo</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR OBTAINING 1-KESTOSE</title><date>2019-03-29</date><risdate>2019</risdate><abstract>The invention relates to a method for obtaining 1-kestose on an industrial scale, using a recombinant fructosyltransferase (FTF) isolated from Festuca arundinacea, constitutively expressed in a non saccharolytic yeast host. According to the invention, the recombinant FTF of the sucrose:sucrose 1-fructosyltransferase (1-SSTrec) type is produced in a constitutive and stable manner and in high yields, both in the supernatant and in the cell sediment of the culture of a strain of Pichia pastoris. The invention also relates to a method for obtaining 1-SST on an industrial scale. The resulting recombinant enzyme is used for the mass enzymatic production of fructooligosaccharides (FOS), specifically 1-kestose, from sucrose. The method of the invention allows FOS conversion percentages greater than 55%, with 1-kestose being represented in more than 90%.
La presente invención se refiere a un método de obtención de 1-kestosa a escala industrial que se caracteriza porque la conversión de la sacarosa en 1-kestosa en un biorreactor se realiza mediante el empleo de una sacarosa 1-fructosiltransferasa (1-SST) recombinante, de Festuca arundinacea, expresada constitutivamente en una levadura hospedera no sacarolítica y donde la concentración inicial de sacarosa en el biorreactor es superior a 400 g/L.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD FOR OBTAINING 1-KESTOSE |
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