Production of D-lyxose from D-glucose by microbial and enzymatic reactions

被引:17
作者
Ahmed, Z
Sasahara, H
Bhuiyan, SH
Saiki, T
Shimonishi, T
Takada, G
Izumori, K
机构
[1] Kagawa Univ, Fac Agr, Dept Biochem & Food Sci, Kagawa 7610795, Japan
[2] Kagawa Prefectura Govt, Food Res Inst, Takamatsu, Kagawa 7618031, Japan
关键词
D-glucose; D-arabitol; D-xylulose; D-lyxose;
D O I
10.1016/S1389-1723(00)87100-5
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
D-Arabitol was first prepared from D-glucose using Candida famata R28. The reaction gave 5.0% D-arabitol from 10.0% D-glucose, D-Arabitol was then almost completely converted to D-xylulose using Acetobacter aceti IFO 3281, Finally, D-lyxose was prepared from D-xylulose enzymatically using L-ribose isomerase from toluene-treated cells of Acinetobacter sp. strain DL-28, Tbe isomerization reaction progressed steadily and the concentration of D-xylulose increased from 1.0 to 10.0%. About 70% of D-xylulose was converted to D-lyxose in all cases. Separation of residual D-xylulose from the reaction mixture is very difficult to achieve by column chromatography, but D-xylulose could be selectively degraded easily using Saccharomyces cerevisiae IFO 0841. The product was crystallized and was confirmed to be D-lyxose by HPLC, C-13-NMR spectra, IR spectra analysis, and optical rotation measurement.
引用
收藏
页码:676 / 678
页数:3
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