American Journal of Biochemistry and Biotechnology

Novel D-Galactose Isomerases from Lactobacillus Strains Isolated from the Sweet Sap of Agave atrovirens

María Miriam Hernández-Arroyo, Miguel Ángel Plascencia-Espinosa, María Eugenia Hidalgo-Lara, Mariana Tinajero-Trejo, Emilio Méndez-Merino and Sergio Rubén Trejo-Estrada

DOI : 10.3844/ajbbsp.2018.272.284

American Journal of Biochemistry and Biotechnology

Volume 14, Issue 4

Pages 272-284

Abstract

D-tagatose is a natural monosaccharide used as a low-calorie sugar substitute in food, beverage and pharmaceutical products. Although it is a rare sugar, it can manufacture by enzymatic isomerization of D-galactose Isomerase (D-GI). In this study, a screening was carried out to search microorganism producing D-GI in aguamiel. A rich selective medium was used in arabinose extracted from gum arabic. From 98 isolates obtained aguamiel of agave pulquero (Agave atrovirens), it was obtained 4 strains of Lactobacillus that producing D-GI and 2 strains of Bacillus sp. The Podi-20 strain was identified as Lactobacillus diolivorans based on 16S rRNA analysis, biological and biochemical characteristics. Furthermore, the gene encoding D-GI from L. diolivorans Podi-20 strain. Analysis of sequence revealed that the Open Reading Frame (ORF) of the araA gene consist of 1,428 pb that encodes a protein of 476 amino acid residues. The bioconversion yield of D-galactose to D-tagatose by the purified D-GI after 14 h at 60°C was 31.4%. D-tagatose can manufacture by enzymatic isomerization. This study contributes to new knowledge on D-GI from Lactobacillus strains, in particular those isolated from artisanal functional foods from Agave.

Copyright

© 2018 María Miriam Hernández-Arroyo, Miguel Ángel Plascencia-Espinosa, María Eugenia Hidalgo-Lara, Mariana Tinajero-Trejo, Emilio Méndez-Merino and Sergio Rubén Trejo-Estrada. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.