Literatur Review: D-Allulose 3-Epimerase from Microbial Sources and its Potential Uses

Fauziah Az-Zahra; Dwi Hilda Putri; Irdawati Irdawati; Dezi Handayani

doi:10.29303/jbt.v25i1.8402

Literatur Review: D-Allulose 3-Epimerase from Microbial Sources and its Potential Uses

Authors

Fauziah Az-Zahra , Dwi Hilda Putri , Irdawati Irdawati , Dezi Handayani

DOI:

10.29303/jbt.v25i1.8402

Published:

2025-03-04

Issue:

Vol. 25 No. 1 (2025): Januari - Maret

Keywords:

D-allulose, D-allulose 3-epimerase enzyme, low-calorie sweetener, enzyme production.

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Az-Zahra, F., Putri, D. H., Irdawati, I., & Handayani, D. (2025). Literatur Review: D-Allulose 3-Epimerase from Microbial Sources and its Potential Uses. Jurnal Biologi Tropis, 25(1), 795–800. https://doi.org/10.29303/jbt.v25i1.8402

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Abstract

D-allulose, or psicose, is a rare, low-calorie sugar with various health benefits, such as managing blood sugar levels and lowering the risk of obesity, making it an ideal alternative to sucrose. In the food and pharmaceutical sectors, this study aims to review the characteristics and potential of D-allulose 3-epimerase (DAEase) enzymes from different microbial sources, along with the challenges and prospects associated with industrial-scale applications. The methodology involved a literature review to analyse the properties of DAEase enzymes, including specific activity, thermal stability, and optimal temperature and pH conditions from different microbial producers. The results showed that the enzyme from Agrobacterium sp. exhibited the highest specific activity, while the enzyme from Labedella endophytica offered the best thermal stability. In conclusion, DAEase enzymes show significant potential in the production of D-allulose, especially in supporting the global trend towards healthier and more environmentally friendly low-calorie food products. Further research is recommended to focus on improving production efficiency and technology development for large-scale commercial applications.

References

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Mao, S. , Cheng, X. , Zhu, Z. , Chen, Y. , Li, C. , Zhu, M. , Liu, X. , Lu, F. , and Qin, H. M. (2020) focused on engineering a thermostable variant of D-allulose 3-epimerase derived from Rhodopirellula baltica. This was achieved through site-directed mutagenesis based on B-factor analysis, and their work appeared in Enzyme and Microbial Technology, 132. [https://doi. org/10. 1016/j. enzmictec. 2019. 109441](https://doi. org/10. 1016/j. enzmictec. 2019. 109441).

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Patel, S. N. , Kaushal, G. , and Singh, S. P. (2021) reported on a D-allulose 3-epimerase from Bacillus sp. that exhibits impressive heat stability and significant potential for D-fructose epimerization. Their findings were featured in Microbial Cell Factories, 20(1). [https://doi. org/10. 1186/s12934-021-01550-1](https://doi. org/10. 1186/s12934-021-01550-1).

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Lastly, Xie, X. , Li, C. , Ban, X. , Yang, H. , and Li, Z. (2024) provided a critical review on D-allulose 3-epimerase, highlighting its role in low-calorie D-allulose synthesis, along with insights into microbial production, characterization, and applications. This review was published in Critical Reviews in Biotechnology by Taylor and Francis Ltd. [https://doi. org/10. 1080/07388551. 2024. 2368517](https://doi. org/10. 1080/07388551. 2024. 2368517).

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Literatur Review: D-Allulose 3-Epimerase from Microbial Sources and its Potential Uses

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