• GlycoProFit

    Cost-efficient synthesis of health-promoting glycobioses

  • broken image
  • About GlycoProFit

    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.

  • Project output

    broken image

    Biocatalytic Synthesis of the Rare Sugar Kojibiose: Process Scale-Up and Application Testing.

    J Agric Food Chem, 2017

    doi: 10.1021/acs.jafc.7b0225

    broken image

    Rational design of an improved transglucosylase for production of the rare sugar nigerose​

    Chem Commun, 2019

    doi: 10.1039/C9CC01587F

    broken image

    Rare mono- and disaccharides as healthy alternative for traditional sugars and sweeteners?​

    Crit Rev Food Sci Nutr, 2020

    doi: 10.1080/10408398.2020.


    broken image

    Oral Microbiota Display Profound Differential Metabolic Kinetics and Community Shifts upon Incubation with Sucrose, Trehalose, Kojibiose, and Xylitol

    Appl Environ Microbiol, 2020

    doi: 10.1128/AEM.01170-20

    broken image

    Synthesis, trehalase hydrolytic resistance and inhibition properties of 4- and 6-substituted trehalose derivatives​

    J Enzyme Inhib Med Chem, 2020

    doi: 10.1080/14756366.2020.1837125

    broken image

    Sucrose Phosphorylase and Related Enzymes in Glycoside Hydrolase Family 13: Discovery, Application and Engineering​

    Int J Mol Sci, 2020

    doi: 10.3390/ijms21072526

    broken image

    Oral and Gut Microbial Carbohydrate-Active Enzymes Landscape in Health and Disease​

    Front. Microbiol., 2021

    doi: 10.3389/fmicb.2021.653448

    broken image

    Metabolism and Health Effects of Rare Sugars in a CACO-2/HepG2 Coculture Model​

    Nutrients, 2021

    doi: 10.3390/nu14030611

    broken image

    Sweet Biotechnology : Enzymatic Production and Digestibility Screening of Novel Kojibiose and Nigerose Analogues​

    J Agric Food Chem, 2022

    doi: 10.1021/acs.jafc.1c07709

    broken image

    Glycosidic linkage of rare and new-to-nature disaccharides reshapes gut microbiota in vitro

    Food Chemistry, 2023 10.1016/j.foodchem.2023.135440

    broken image

    Rare Sugar Metabolism and Impact on Insulin Sensitivity along the Gut–Liver–Muscle Axis In Vitro

    Nutrients, 2023

    doi: 10.3390/nu15071593

  • broken image

    Background paper

    Converting bulk sugars into prebiotics: semi-rational design of a transglucosylase with controlled selectivity


  • Video (dutch)

  • Consortium members

    Who we are

    broken image

    Unit for Biocatalysis and Enzyme Engineering

    Enzyme engineering and process optimisation for the production of new sugars

    broken image

    Food Chemistry and Human Nutrition

    Effect of the new sugars on human nutrition and health (calories, metabolism)

    broken image

    Center for Microbial Ecology and Technology

    Effect of the new sugars on oral and gastrointestinal microbiome (caries, prebiotic)

    broken image

    Laboratory of Food Technology

    Physicochemical and sensorial properties of the new sugars (formulation, taste)

    broken image

    Laboratory for Organic and Bioorganic synthesis

    Chemical derivation of the new sugars towards pharmaceutical applications