15 documents found, page 1 of 2
Engineering arabinose-to-arabitol conversion in industrial Saccharomyces cerevi...
Baptista, Sara Isabel Leite; Soares, P.; Romani, Aloia Perez; Alonso, José L.; Domingues, LucíliaArabitol, a promising low-calorie sweetener for the food industry, faces production challenges due to the high costs and the environmental impact of conventional chemical methods, as well as the inefficiency of biological approaches using native arabitol-producing yeasts. The Saccharomyces cerevisiae GRE3 gene encodes an NADPH-dependent aldose reductase, capable of converting various aldoses to their respective...
Agro-food residues and engineered yeast platforms for natural sweeteners produc...
Baptista, Sara Isabel LeiteO açúcar é um componente prevalente nas dietas modernas, sendo valorizado pela sua capacidade singular de adoçar os alimentos. No entanto, o consumo excessivo de açúcar refinado tem sido associado a doenças, como obesidade e diabetes. Consequentemente, há um crescente interesse em substitutos naturais do açúcar. Além disso, a promoção de uma economia circular tem recebido destaque na agenda política de muitos p...
Multi-feedstock biorefinery concept: Valorization of winery wastes by engineere...
Baptista, Sara Isabel Leite; Romaní, Aloia; Cunha, Joana T.; Domingues, LucíliaThe wine industry produces significant amounts of by-products and residues that are not properly managed, posing an environmental problem. Grape must surplus, vine shoots, and wine lees have the potential to be used as renewable resources for the production of energy and chemicals. Metabolic engineering efforts have established Saccharomyces cerevisiae as an efficient microbial cell factory for biorefineries. C...
Integrated approach for the valorisation of wine industry residues: production ...
Baptista, Sara Isabel Leite; Cunha, Joana Filipa Torres Pinheiro; Romani, Aloia Perez; Domingues, LucíliaThe wine industry is known to generate large volumes of by-products and residues that are not properly treated, representing an environmental problem (1). Vine pruning, wine lees, and grape must offer significant potential to serve as a sustainable source for the production of fuels and chemicals. Metabolic engineering strategies have been establishing Saccharomyces cerevisiae as a cell factory for biorefinerie...
Engineering Saccharomyces cerevisiae for the production of sugaralcohols
Baptista, Sara Isabel Leite; Soares, Pedro Miguel Oliveira; Domingues, LucíliaExcess sugar intake contributes to weight gain, obesity, and related diseases [1]. Considering the growing demand for healthier products, most food manufacturers are focused on the reformulation of foods and beverages to reduce added sugar, using natural sweeteners and combinations of these ingredients. Arabitol is a sugar alcohol presenting similar properties to its isomer xylitol, a well-established sugar sub...
Galactose to tagatose isomerization by the l-arabinose isomerase from Bacillus ...
Baptista, Sara Isabel Leite; Romaní, Aloia; Oliveira, Carla Cristina Marques de; Ferreira, Sara; Rocha, Cristina M.R.; Domingues, LucíliaTagatose is a rare sugar with increasing commercial interest as sweetener. Biotechnological production of d-tagatose by enzymatic isomerization of d-galactose provides an alternative to chemical processes. In the last years, l-arabinose isomerases (L-AIs) from different origins have been studied to increase the effectiveness of tagatose production. In this work, the L-AI from Bacillus subtilis, previously repor...
Yeast cell factories for sustainable whey-to-ethanol valorisation towards a cir...
Carvalho, Patrícia; Costa, Carlos E.; Baptista, Sara Isabel Leite; Domingues, LucíliaCheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it is emergent to consider different routes for cheese whey utilization. The great nutritional value of cheese whey turns it into an attractive substrate for biotechnological appli...
Metabolic engineering of Saccharomyces cerevisiae for the production of top val...
Baptista, Sara Isabel Leite; Costa, Carlos E.; Cunha, Joana Filipa Torres Pinheiro; Soares, Pedro Miguel Oliveira; Domingues, LucíliaThe implementation of biorefineries for a cost-effective and sustainable production of energy and chemicals from renewable carbon sources plays a fundamental role in the transition to a circular economy. The US Department of Energy identified a group of key target compounds that can be produced from biorefinery carbohydrates. In 2010, this list was revised and included organic acids (lactic, succinic, levulinic...
Engineered Saccharomyces cerevisiae for lignocellulosic valorization: a review ...
Cunha, Joana Filipa Torres Pinheiro; Soares, Pedro Miguel Oliveira; Baptista, Sara Isabel Leite; Costa, Carlos E.; Domingues, LucíliaThe biorefinery concept, consisting in using renewable biomass with economical and energy goals, appeared in response to the ongoing exhaustion of fossil reserves. Bioethanol is the most prominent biofuel and has been considered one of the top chemicals to be obtained from biomass. Saccharomyces cerevisiae, the preferred microorganism for ethanol production, has been the target of extensive genetic modification...
The L-arabinose isomerase from the food grade Bacillus subtilis for the product...
Baptista, Sara Isabel Leite; Oliveira, Carla Cristina Marques de; Romani, Aloia Perez; Domingues, LucíliaThe increasing concern about adverse health impacts from excessive sugar consumption is the main driving force for the replacement of simple sugar by natural sweeteners (1). Tagatose is a hexose monosaccharide rarely found in nature, namely in some fruits and dairy products. This rare sugar represents a promising sweetener due its low calorie content (1.5 – 2.5 kcal/g), sweetness profile similar to sucrose and ...