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Improvement of Dextransucrase Activity by Glucose Acclimation Cultivation and Kinetics of Sucrose Consumption

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Abstract

Dextransucrase is the enzyme that catalyzes the synthesis of dextran from sucrose. Though dextran is an unwanted deterioration product in the sugar industry, it is being widely used in medicine, cosmetics, and several food areas. Currently, the natural enzyme activity of dextransucrase is low. Thus, it is of great interest to understand how to improve the dextransucrase activity. In the study, Leuconostoc mesenteroides (L.M.CICC-20724) were cultured in a glucose-based solid medium (glucose was the sole carbon source) and then transferred to a sucrose-based solid medium (sucrose was the sole carbon source) for rejuvenation. It was observed that the dextransucrase production was inhibited when L.M.CICC-20724 using the glucose-based solid medium. After 3 months of acclimation, the activity of dextransucrase produced by the acclimated L. mesenteroides (Glu-L.M.) achieved a stable level at approximately 4.20 U/mL. The dextransucrase activity (approximately 1–2 U/mL) increased more than two times with L.M.CICC-20724 in comparision with original one. Dextran products generated from Glu-L.M. and L.M.CICC-20724 were studied using Fourier transform infrared spectroscopy and results showed that both dextrans had a consistent structural composition. The kinetics of sucrose consumption was studied. Under the condition of 0.5 U/mL dextransucrase activity, the consumption of relative low initial sucrose concentrations (0.1, 0.2 and 0.4 M) more fitted to the first-order reaction kinetics, while the consumption of relative high initial sucrose concentrations (0.6 and 0.8 M) was fitted better to the second-order reaction kinetics.

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Acknowledgements

This work was financially supported by National Natural Science Foundation of China (21264003) and Collaborative Innovation Center for Guangxi Sugar Industry.

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Authors and Affiliations

  1. Center for Sugar Engineering and Technology Research, Guangxi University, Nanning, 530004, China

    Dian-Zhi Hou, Yuan-Yuan Pu, Qing-Song Zou, Hua-Lei Chen, Yue Yu, Shuang-Xia Huang & Shan Chen

  2. College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China

    Dian-Zhi Hou, Yuan-Yuan Pu, Qing-Song Zou, Hua-Lei Chen, Yue Yu & Shuang-Xia Huang

  3. Collaborative Innovation Center for Guangxi Sugar Industry, Nanning, 530004, Guangxi, China

    Shan Chen

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  1. Dian-Zhi Hou
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  2. Yuan-Yuan Pu
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Correspondence to Shan Chen.

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Hou, DZ., Pu, YY., Zou, QS. et al. Improvement of Dextransucrase Activity by Glucose Acclimation Cultivation and Kinetics of Sucrose Consumption. Sugar Tech 20, 60–68 (2018). https://doi.org/10.1007/s12355-017-0534-6

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