PRODUCTION OF D-SORBITOL AND L-ASCORBIC ACID FROM D-GLUCOSE: THEIR PROPERTIES, FIELDS OF USAGE AND EFFECTS ON HEALTH

Year 2020, , 92 - 102, 01.12.2019

Ceren Mutlu , Mustafa Erbaş

https://doi.org/10.15237/gida.GD19117

Abstract

D-sorbitol is a sugar alcohol naturally found in many fruits. L-ascorbic
acid is a compound that can be synthesized by plants and some animals but must
be externally taken by humans because it cannot be synthesized due to the lack
of L-gulono-γ-lactone oxidase enzyme. D-sorbitol and L-ascorbic acid are two
ingredients that are frequently used in the food, chemical, pharmaceutical and
cosmetic industries and may have a number of positive effects on human health.
These ingredients are generally produced commercially from D-glucose by a
series of chemical and biochemical reactions. In the commercial production of
these compounds, Reichstein-Grüssner or two-step
fermentation methods are generally used. In this study; the properties, fields
of usage, effects on human health and production methods of D-sorbitol and
L-ascorbic acid are reviewed.

Keywords

D-glucose, hydrogenation, fermentation, Gluconobacter oxydans, Ketogulonicigenum vulgare

D-GLİKOZDAN D-SORBİTOL VE L-ASKORBİK ASİT ÜRETİMİ: BU BİLEŞİKLERİN ÖZELLİKLERİ, KULLANIM ALANLARI VE SAĞLIK ÜZERİNE ETKİLERİ

Abstract

D-sorbitol birçok meyvede doğal olarak
bulunan bir şeker alkolüdür. L-askorbik asit ise bitkiler ve bazı hayvanlar
tarafından sentezlenebilen ancak insanlar tarafından L-gulono-γ-lakton oksidaz
enzimi eksikliği nedeniyle sentezlenemediği için dışarıdan alınması zorunlu
olan bir bileşiktir. D-sorbitol ve L-askorbik asit gıda, kimya, ilaç ve
kozmetik sektörlerinde sıklıkla kullanılan ve insan sağlığı üzerine birçok
olumlu etkileri bulunan iki üründür. Bu ürünler D-glikozdan kimyasal ve
biyokimyasal reaksiyonlar ile ticari olarak üretilmektedirler. Bu bileşiklerin
ticari üretiminde genellikle Reichstein-Grüssner veya iki aşamalı fermantasyon
yöntemleri kullanılmaktadır. Bu çalışmada D-sorbitol ve L-askorbik asidin bazı
özellikleri, kullanım alanları, sağlık üzerine etkileri ve üretim yöntemleri
derlenmiştir.  

Keywords

D-glikoz, hidrojenizasyon, fermantasyon, Gluconobacter oxydans, Ketogulonicigenum vulgare

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