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Applied Microbiology and Biotechnology

, Volume 63, Issue 3, pp 286–292 | Cite as

Synthesis of α-galactooligosaccharides with α-galactosidase from Lactobacillus reuteri of canine origin

  • G. Tzortzis
  • A. J. Jay
  • M. L. A. Baillon
  • G. R. Gibson
  • R. A. RastallEmail author
Original Paper

Abstract

Crude cell-free extracts from Lactobacillus reuteri grown on cellobiose, maltose, lactose and raffinose were assayed for glycosidic activities. When raffinose was used as the carbon source, α-galactosidase was produced, showing the highest yield at the beginning of the stationary growth phase. A 64 kDa enzyme was purified by ultra- and gel filtration, and characterized for its hydrolytic and synthetic activity. Highest hydrolytic activity was found at pH 5.0 at 50 °C (K M 0.55 mM, V max 0.80 μmol min−1 mg−1 of protein). The crude cell-free extract was further used in glycosyl transfer reactions to synthesize oligosaccharides from melibiose and raffinose. At a substrate concentration of 23% (w/v) oligosaccharide mixtures were formed with main products being a trisaccharide at 26% (w/w) yield from melibiose after 8 h and a tetrasaccharide at 18% (w/w) yield from raffinose after 7 h. Methylation analysis revealed the trisaccharide to be 6′ α-galactosyl melibiose and the tetrasaccharide to be stachyose. In both cases synthesis ceased when hydrolysis of the substrate reached 50%.

Keywords

Lactobacillus Oligosaccharide Raffinose Melibiose Stachyose 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • G. Tzortzis
    • 1
  • A. J. Jay
    • 2
  • M. L. A. Baillon
    • 3
  • G. R. Gibson
    • 1
  • R. A. Rastall
    • 1
    Email author
  1. 1.School of Food BiosciencesThe University of ReadingReadingUK
  2. 2.Institute of Food ResearchNorwichUK
  3. 3.Waltham Centre for Pet NutritionMelton MowbrayUK

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