Приказ основних података о документу

dc.creatorStojanović, Sanja
dc.creatorRistović, Marina
dc.creatorStepanović, Jelena
dc.creatorMargetić, Aleksandra
dc.creatorDuduk, Bojan
dc.creatorVujčić, Zoran
dc.creatorDojnov, Biljana
dc.date.accessioned2022-10-10T14:38:24Z
dc.date.available2022-10-10T14:38:24Z
dc.date.issued2022
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.urihttps://cer.ihtm.bg.ac.rs/handle/123456789/5360
dc.description.abstractProduction of fructooligosaccharides (FOS) is a trending topic due to their prebiotic effect becoming increasingly important for the modern human diet. The most suitable process for FOS production is the one using fungal inulinases. Introduction of new fungal inulinase producers and their implementation in production of inulinase enzymes is therefore gaining interest. This study provides a new approach to FOS synthesis by fungal enzyme complex without prior separation of any specific enzyme. Inulinase enzyme complexes could be used for the synthesis of FOS in two possible ways – hydrolysis of inulin (FOSh) and transfructosylation process of sucrose (FOSs), as demonstrated here. Depending on the fungal growth inducing substrate, a variety of inulinase enzyme complexes was obtained – one of which was most successful in production of FOSh and another one of FOSs. Substrates derived from crops: triticale, wheat bran, Jerusalem artichoke and Aspergillus welwitschiae isolate, previously proven as safe for use in food, were utilized for production of inulinase enzyme cocktails. The highest FOSs production was obtained by enzyme complex rich in β-fructofuranosidase, while the highest FOSh production was obtained by enzyme complex rich in endoinulinase. Both FOSh and FOSs showed antioxidant potential according to ABTS and ORAC, which classifies them as a suitable additive in functional food. Simultaneous zymographic detection of inulinase enzymes, which could contribute to expansion of the knowledge on fungal enzymes, was developed and applied here. It demonstrated the presence of different inulinase isoforms depending on fungal growth substrate. These findings, which rely on the innate ability of fungi to co-produce all inulinases from a cocktail, could be useful as a new, easy approach to FOS production by fungal enzymes without their separation and purification, contributing to cheaper and faster production processes.sr
dc.language.isoensr
dc.publisherElseviersr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200214/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200026/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//sr
dc.rightsrestrictedAccesssr
dc.sourceFood Research Internationalsr
dc.subjectAspergillussr
dc.subjectEndoinulinasesr
dc.subjectExoinulinasesr
dc.subjectGlucosyl hydrolasesr
dc.subjectJerusalem artichokesr
dc.subjectPrebioticssr
dc.subjectTriticalesr
dc.subjectβ-fructofuranosidasesr
dc.titleAspergillus welwitschiae inulinase enzyme cocktails obtained on agro-material inducers for the purpose of fructooligosaccharides productionsr
dc.typearticlesr
dc.rights.licenseARRsr
dc.citation.volume160
dc.citation.spage111755
dc.citation.rankaM21~
dc.identifier.pmid36076427
dc.identifier.doi10.1016/j.foodres.2022.111755
dc.identifier.scopus2-s2.0-85135295109
dc.identifier.wos000843482600005
dc.type.versionpublishedVersionsr


Документи

Thumbnail

Овај документ се појављује у следећим колекцијама

Приказ основних података о документу