通过酶水解可持续生产莼菜低聚糖:莼菜酶综述

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-09-05 DOI:10.3390/foods13172820
Ailan Huang, Xinming Wu, Fuping Lu, Fufeng Liu
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引用次数: 0

摘要

乌尔凡是从绿藻细胞壁中提取的一种水溶性硫酸化多糖。与多糖相比,低聚糖具有更好的生物相容性和可溶性,因此越来越受到各行各业的关注。乌尔禾酶通过β-消除机制将多糖降解为低分子量的低聚糖。阐明乌尔凡酶的结构、催化机理和分子修饰有助于从海洋生物质资源中获得高附加值产品,并减少绿藻富营养化造成的环境污染。本综述概述了溃帆酶的结构和生物活性、溃帆酶的微生物起源及其序列、三维结构和酶解机制。此外,还讨论了溃凡酶的分子修饰、应用酶法制备低聚糖的前景和挑战。该书提供了通过酶水解制备生物活性莼菜寡糖的信息、技术瓶颈,以及在酶解过程中解决这些问题的可能方案。
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Sustainable Production of Ulva Oligosaccharides via Enzymatic Hydrolysis: A Review on Ulvan Lyase
Ulvan is a water-soluble sulfated polysaccharide extracted from the green algae cell wall. Compared with polysaccharides, oligosaccharides have drawn increasing attention in various industries due to their enhanced biocompatibility and solubility. Ulvan lyase degrades polysaccharides into low molecular weight oligosaccharides through the β-elimination mechanism. The elucidation of the structure, catalytic mechanism, and molecular modification of ulvan lyase will be helpful to obtain high value-added products from marine biomass resources, as well as reduce environmental pollution caused by the eutrophication of green algae. This review summarizes the structure and bioactivity of ulvan, the microbial origin of ulvan lyase, as well as its sequence, three-dimensional structure, and enzymatic mechanism. In addition, the molecular modification of ulvan lyase, prospects and challenges in the application of enzymatic methods to prepare oligosaccharides are also discussed. It provides information for the preparation of bioactive Ulva oligosaccharides through enzymatic hydrolysis, the technological bottlenecks, and possible solutions to address these issues within the enzymatic process.
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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