Insight into the effects and biotechnological production of kestoses, the smallest fructooligosaccharides

文献类型： 外文期刊

第一作者： Ni, Dawei

作者： Ni, Dawei;Xu, Wei;Zhu, Yingying;Mu, Wanmeng;Pang, Xiaoyang;Lv, Jiaping;Mu, Wanmeng

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关键词： Kestose-forming enzymes; prebiotics; physiological effects; transfructosylation; biological production

期刊名称：CRITICAL REVIEWS IN BIOTECHNOLOGY （ 影响因子：8.429； 五年影响因子：8.981 ）

ISSN： 0738-8551

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收录情况： SCI

摘要： Kestoses, the smallest fructooligosaccharides, are trisaccharides composed of a fructose molecule and a sucrose molecule linked by either beta-(2,1) or beta-(2,6) linkage. 1-kestose, 6-kestose and neokestose are the three types of kestoses occurring in nature. As the main kind of fructooligosaccharide, kestoses share similar physiological effects with other fructooligosaccharides, and they have recently been determined to show more notable effects in promoting the growth of probiotics including Faecalibacterium prausnitzii and Bifidobacterium than those of other fructooligosaccharides. Kestoses exist in many plants, but the relatively low content and the isolation and purification are the main barriers limiting their industrial application. The production of kestoses by enzymatic biosynthesis and microbial fermentation has the potential to facilitate its production and industrial use. In this article, the recent advances in the research of kestoses were overviewed, including those studying their functions and production. Kestose-producing enzymes were introduced in detail, and microbial production and fermentation optimization techniques for enhancing the yield of kestoses were addressed. beta-Fructofuranosidase is the main one used to produce kestoses because of the extensive range of microbial sources. Therefore, the production of kestoses by microorganisms containing beta-fructofuranosidase has also been reviewed. However, few molecular modification studies have attempted to change the production profile of some enzymes and improve the yield of kestoses, which is a topic that should garner more attention. Additionally, the production of kestoses using food-grade microorganisms may be beneficial to their application in the food industry.

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