A Vision: The Biological Production of Mannitol Via Mannitol Dehydrogenase (MtDH)
[1]
Marwa Yagoub Farag Koko, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China.
[2]
Khalid Mohammed, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
[3]
Hinawi Abdo Mustafa Hassanin, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China.
[4]
Muhammad Waheed Iqbal, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China.
[5]
Tahreem Riaz, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China.
[6]
Wanmeng Mu, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China.
Mannitol is a naturally occurring sugar alcohol with six carbon atoms. It occurs naturally in different kind of fruits, vegetables, and it can be produced by several kind of microorganism such as fungi, bacteria and algae. Most of sugar alcohols are chemically converted from corresponding sugars using a metal catalyst such as Raney-nickel. Due to mannitol favourable properties such as sweetness, low caloric and insulin-independency metabolism by humans. Mannitol has found extensive application in the food and pharmaceutical industries. In the last years, the low yield of mannitol form high cost methods was achieved from the chemical conversion of glucose/fructose mixture and it was almost 30% mannitol and 70% sorbitol. As a result, intensive researches was focused on alternative biotechnological processes including different microbial sources for producing pure mannitol with high yield from fructose via mannitol dehydrogenases (MtDH). Microbial synthesis of mannitol considered a significant improvement compare to the chemical production methods.
Mannitol, Mannitol Dehydrogenase, Microbial Synthesis, Fructose, Co-factor
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