d-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat‐stability and noteworthy potential of d-fructose epimerization

Abstract

Abstract Background d -Allulose is an ultra-low calorie sugar of multifarious health benefits, including anti-diabetic and anti-obesity potential. d -Allulose 3-epimerase family enzymes catalyze biosynthesis of d -allulose via epimerization of d -fructose. Results A novel d -allulose 3-epimerase (DaeB) was cloned from a plant probiotic strain, Bacillus sp. KCTC 13219, and expressed in Bacillus subtilis cells. The purified protein exhibited substantial epimerization activity in a broad pH spectrum, 6.0–11.0. DaeB was able to catalyze d -fructose to d -allulose bioconversion at the temperature range of 35 °C to 70 °C, exhibiting at least 50 % activity. It displaced excessive heat stability, with the half-life of 25 days at 50 °C, and high turnover number ( k cat 367 s − 1 ). The coupling of DaeB treatment and yeast fermentation of 700 g L − 1 d -fructose solution yielded approximately 200 g L − 1 d -allulose, and 214 g L − 1 ethanol. Conclusions The novel d -allulose 3-epimerase of Bacillus sp. origin discerned a high magnitude of heat stability along with exorbitant epimerization ability. This biocatalyst has enormous potential for the large-scale production of d -allulose.