Int J Biol Sci 2010; 6(7):834-844. doi:10.7150/ijbs.6.834 This issue

Review

Microbial and Bioconversion Production of D-xylitol and Its Detection and Application

Xi Chen1,2, Zi-Hua Jiang3, Sanfeng Chen2, Wensheng Qin1

1. Biorefining Research Initiative and Department of Biology, Lakehead University, Thunder Bay, ON, P7B 5E1, Canada
2. State Key Laboratory for Agrobiotechnology and College of Biological Sciences, China Agricultural University, Beijing, 100193, P. R. China
3. Department of Chemistry, Lakehead University, Thunder Bay, ON, P7B 5E1, Canada

This is an open access article distributed under the terms of the Creative Commons Attribution (CC BY-NC) License. See http://ivyspring.com/terms for full terms and conditions.
Citation:
Chen X, Jiang ZH, Chen S, Qin W. Microbial and Bioconversion Production of D-xylitol and Its Detection and Application. Int J Biol Sci 2010; 6(7):834-844. doi:10.7150/ijbs.6.834. Available from https://www.ijbs.com/v06p0834.htm

File import instruction

Abstract

D-Xylitol is found in low content as a natural constituent of many fruits and vegetables. It is a five-carbon sugar polyol and has been used as a food additive and sweetening agent to replace sucrose, especially for non-insulin dependent diabetics. It has multiple beneficial health effects, such as the prevention of dental caries, and acute otitis media. In industry, it has been produced by chemical reduction of D-xylose mainly from photosynthetic biomass hydrolysates. As an alternative method of chemical reduction, biosynthesis of D-xylitol has been focused on the metabolically engineered Saccharomyces cerevisiae and Candida strains. In order to detect D-xylitol in the production processes, several detection methods have been established, such as gas chromatography (GC)-based methods, high performance liquid chromatography (HPLC)-based methods, LC-MS methods, and capillary electrophoresis methods (CE). The advantages and disadvantages of these methods are compared in this review.

Keywords: D-xylitol, Bioconversion production, Detection methods, Saccharomyces cerevisiae, Candida.