Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Systematic Review on Application of Whey Towards Production of Galacto-oligosaccharide Using β-Galactosidase Enzyme from Pichia pastoris

  • Ramachandran, C (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Oh, Deog-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • Received : 2020.07.01
  • Accepted : 2020.08.26
  • Published : 2020.08.30
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Abstract

Galacto-oligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in the gut, in addition to having various applications in the food industry. GOS are generally produced from lactose in a reaction catalyzed by β-galactosidase. Synthesis of GOS from whey permeate (WP) (ultrafiltration of whey, concentrated then spray dried) using surface engineered β-galactosidase in Pichia pastoris (P. pastoris) is a novel method to convert waste into a valuable product. Cell-surface display is the expression of peptides and proteins on the surface of living cells by fusing them to functional components of cells. Surface engineered cells have many potential uses. The Flo1p flocculation functional domain, thought to be located near the N terminus, recognizes and adheres non-covalently to cell-wall components such as α-mannan carbohydrates, causing reversible aggregation of cells into flocs.

Galacto-oligosaccharides(GOS)는 프로바이오틱스 미생물의 성장을 증진시켜 인류 건강에 유익한 작용을 갖게 하는 프리바이오틱스이며 식품 산업에서 다양한 활용성을 갖는다. GOS는 보통 β-galactosidase에 의해 촉매 반응이 일어난 lactose로부터 생성된다. 한편, 세포 표면 발현은 살아있는 세포 표면의 펩타이드와 단백질을 세포의 기능성 성분에 융합시켜 발현시키는 것이다. 표층 발현 세포는 다양한 잠재적 이용가치를 갖는다. N 말단 부근에 위치하는 것으로 생각되는 Flo1p 응집 functional domain은 세포의 flocs로의 가역적인 응집을 유발하면서 α-mannan carbohydrates와 같은 세포벽 성분과 비공유결합을 한다. 한외여과한 유청을 농축, 분무건조한 유청막투과액(Whey Permeate, WP)을 이용하여 β-galactosidase 재조합 Pichia pastoris (P. pastoris) 로 표층 발현 처리 (surface engineering)하는 GOS의 합성법은 폐기물을 활용하는 새로운 효율적인 방법이라 할 수 있다.

Keywords

References

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