Cost-efficient synthesis of health-promoting glycobioses
The GlycoProFit project aims to establish the “Cost-efficient synthesis of health-promoting glycobioses” using classical table sugar (sucrose) as substrate and enzymes as green biocatalysts. After the synthesis of a variety of healthier alternatives, such as kojibiose (α-1,2-glucobiose, see Background Paper), the new disaccharides and analogues will be subjected to detailed analysis to determine their characteristics in food applications (incl. cariogenic effect, caloric value and prebiotic properties). The most promising candidates will then be produced at a larger scale to enable their taste and texture profiling.
The GlycoProFit project is a collaborative research project where five different partners, academic research groups, combine their strengths and expertise in order to create and analysis new biocatalytic production routes for glycobioses with health-promoting properties. This project falls under the “Strategic Basic Research” (SBO) grants funded by FWO Flanders with grant number S003617N.
The consortium is supported by an Industrial Advisory Committee (IAC), composed of various companies that cover the entire food and feed industry chain. Their feedback enables the consortium to focus on the most relevant targets from the beginning, thereby ensuring a strong position for valorization and market uptake.
In the GlycoProFit project highly innovative research goes hand-in-hand with the creation of opportunities for further economic of societal applications, such as a new generation of products, processes or services, which is a key goal of the SBO funding.
Oral Microbiota Display Profound Differential Metabolic Kinetics and Community Shifts upon Incubation with Sucrose, Trehalose, Kojibiose, and Xylitol
Appl Environ Microbiol, 2020
Who we are
Unit for Biocatalysis and Enzyme Engineering
Enzyme engineering and process optimisation for the production of new sugars
Food Chemistry and Human Nutrition
Effect of the new sugars on human nutrition and health (calories, metabolism)
Center for Microbial Ecology and Technology
Effect of the new sugars on oral and gastrointestinal microbiome (caries, prebiotic)
Laboratory of Food Technology
Physicochemical and sensorial properties of the new sugars (formulation, taste)
Laboratory for Organic and Bioorganic synthesis
Chemical derivation of the new sugars towards pharmaceutical applications