Review on D-Allulose: In vivo Metabolism, Catalytic Mechanism, Engineering Strain Construction, Bio-Production Technology - PubMed (original) (raw)

Review

Review on _D_-Allulose: In vivo Metabolism, Catalytic Mechanism, Engineering Strain Construction, Bio-Production Technology

Suwei Jiang et al. Front Bioeng Biotechnol. 2020.

Abstract

Rare sugar _D_-allulose as a substitute sweetener is produced through the isomerization of _D_-fructose by _D_-tagatose 3-epimerases (DTEases) or _D_-allulose 3-epimerases (DAEases). _D_-Allulose is a kind of low energy monosaccharide sugar naturally existing in some fruits in very small quantities. _D_-Allulose not only possesses high value as a food ingredient and dietary supplement, but also exhibits a variety of physiological functions serving as improving insulin resistance, antioxidant enhancement, and hypoglycemic controls, and so forth. Thus, _D_-allulose has an important development value as an alternative to high-energy sugars. This review provided a systematic analysis of _D_-allulose characters, application, enzymatic characteristics and molecular modification, engineered strain construction, and processing technologies. The existing problems and its proposed solutions for _D_-allulose production are also discussed. More importantly, a green and recycling process technology for _D_-allulose production is proposed for low waste formation, low energy consumption, and high sugar yield.

Keywords: D-allulose; D-allulose 3-epimerase; D-tagatose 3-epimerase; biological catalysis; engineering strain.

Copyright © 2020 Jiang, Xiao, Zhu, Yang, Zheng, Lu, Jiang, Zhang and Liu.

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Figures

FIGURE 1

FIGURE 1

Recycling process for _D_-allulose conversion and ethanol production by using sugarcane juice or sweet sorghum juice as materials. During catalysis at a high temperature of 55–60°C for 1–2 h in Reaction A, most of the yeast can’t stand such high temperature and die. A small number of yeast spores still survive. These surviving yeast spores proliferate and consume _D_-fructose and _D_-glucose to produce ethanol at a later lower temperature of 27–30°C in Reaction B. Besides, a small part of _D_-fructose was metabolized by the remaining living yeast at such high temperature, but most of _D_-fructose was still converted into _D_-allulose in Reaction A.

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