Whey protein isolate with improved film properties through cross-linking catalyzed by small laccase from Streptomyces coelicolor

Enhanced catalytic performance and pH stability of Streptomyces Laccase Y230R and its degradation of malachite green

The escalating threat of malachite green (MG) pollution poses significant risks to ecosystems. Saturation mutation targeting Tyr230 of small laccase (SLAC) from Streptomyces coelicolor yielded Y230R, exhibiting a remarkable 104 % increase in specific activity. Notably, this mutation achieved dual enhancements in both activity and pH stability. Molecular dynamics simulation revealed higher structural stability of Y230R compared to wild-type (WT) across varying pH levels. The increased count of hydrogen bonds in Y230R compared to WT may be contribute to its stability. Y230R demonstrated superior catalytic efficiency (67.0 %) in MG decolorization, maintaining over 90 % activity after 30 min incubation in MG solution (500 mg/L), highlighting enhanced tolerance compared to WT. Molecular docking analysis attributed the differential catalytic effects on MG and ABTS to structural disparities and hydrogen bonding. Y230R stands as a promising composite mutant for future laccase engineering and industrial applications.

Engineering Site 228 of Streptomyces coelicolor Laccase for Optimizing Catalytic Activity

Malachite green (MG) poses a formidable threat to ecosystems and human health. Laccase emerges as a promising candidate for MG degradation, prompting an investigation into the catalytic activity modulation of a small laccase (SLAC) from Streptomyces coelicolor, with a focus on amino acid position 228. Through saturation mutagenesis, five mutants with a 50% increase in the specific activity were generated. Characterization revealed notable properties, Km of E228F was 8.8% of the wild type (WT), and E288T exhibited a 133% kcat compared to WT. Structural analyses indicated improved hydrophobicity and electrostatic potential on the mutants' surfaces, with the stable E228F-ABTS complex exhibiting reduced flexibility, possibly contributing to the observed decrease in turnover rate. Mutants demonstrated enhanced MG decolorization, particularly E228G. Site 228 acts as a crucial functional control switch, suggesting its potential role in SLAC engineering. This study provides insights into laccase modulation and offers promising avenues for enzymatic bioremediation applications.

Advances in transglutaminase cross-linked protein-based food packaging films; a review

Pushed by the environmental pollution and health hazards of plastic packaging, the development of biodegradable food packaging films (FPFs) is a necessary and sustainable trend for social development. Most protein molecules have excellent film-forming properties as natural polymer matrices, and the assembled films have excellent barrier properties, but show defects such as low water resistance and poor mechanical properties. In order to improve the performance of protein-based films, transglutaminase (TG) is used as a safe and green cross-linking (CL) agent. This work covers recent developments on TG cross-linked protein-based FPFs, mainly comprising proteins of animal and plant origin, including gelatin, whey protein, zein, soy proteins, bitter vetch protein, etc. The chemical properties and reaction mechanism of TG are briefly introduced, focusing on the effects of TG CL on the physicochemical properties of different protein-based FPFs, including barrier properties, water resistance, mechanical properties and thermal stability. It is concluded that the addition of TG can significantly improve the physical and mechanical properties of protein-based films, mainly improving their water resistance, barrier, mechanical and thermal properties. It is worth noting that the effect of TG on the properties of protein-based films is not only related to the concentration of TG added, but also related to CL temperature and other factors. Moreover, TG can also be used in combination with other strategies to improve the properties of protein-based films.

Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation

Bio-enzymatic grafting phenolic acid to chitosan derivative is an efficient and environmentally friendly molecular synthesis technology. In the present study, N-carboxymethyl chitosan (CMCS) was grafted with gallic acid (GA) using recombinant bacterial laccase from Streptomyces coelicolor as a catalyst. GA and CMCS were successfully grafted as determined by measuring amino acid content, Fourier transform infrared (FTIR) spectroscopy and ultraviolet-visible (UV-Vis) spectroscopy. Then, the effect of GA-g-CMCS coating on the freshness of strawberries at 20 ± 2 °C was explored. The physiological and biochemical quality indicators of strawberries during storage were monitored. The 1.5% GA-g-CMCS coating helped to protect the antioxidant properties and nutrients of strawberries and extend the shelf life. Specifically, it reduced the weight loss of strawberries during preservation (originally 12.7%) to 8.4%, maintained titratable acidity content (TA) residuals above 60% and reduced decay rate from 36.7% to 8.9%. As a bioactive compound, GA-g-CMCS has the potential to become an emerging food packing method. These results provide a theoretical basis and reference method for the subsequent synthesis and application of CMCS derivatives.

Impact of the film-forming dispersion pH on the properties of yeast biomass films

BACKGROUND

Yeast biomass, mainly composed of proteins and polysaccharides (mannans and β-glucans), has been proposed to develop films. pH can affect the solubility of polysaccharides, the structure of the cell wall, and the interactions between proteins. Considering the potential impact of these effects, the pH of yeast film-forming dispersions was studied from 4 to 11.

RESULTS

In tensile tests, samples increased their elongation by increasing pH, from 7 ± 2% (pH 4) to 29 ± 5% (pH 11), but Young's modulus was not significantly modified. Regarding thermal degradation, the maximum degradation rate temperature was shifted 46 °C from pH 4 to 11. Differences in water vapour permeability, colour, opacity, and roughness of films were also found. According to the results of differential protein solubility assay, hydrophobic interactions and hydrogen bonding were promoted at pH 4, but disulfide bonds were benefited at pH 11, in addition to partial β-glucan dissolution and break-up of the alkali-sensitive linkage in molecules from the cell wall.

CONCLUSION

The results lead to the conclusion that film-functional characteristics were greatly benefited at pH 11 in comparison with the regular pH of dispersion (pH 6). These results could help in understanding and selecting the pH conditions to enhance the desired properties of yeast biomass films. © 2021 Society of Chemical Industry.

Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking

Low-environment-sensitive nanoparticles were prepared by enzymatic cross-linking of electrostatic complexes of dextran-grafted whey protein isolate (WPI-Dextran) and chondroitin sulfate (ChS). The effect of transglutaminase (TG) and laccase cross-linking on nanoparticle stability was investigated. Covalent TG cross-linking and grafted dextran cooperatively contributed to the stability of nanoparticles against dissociation and aggregation under various harsh environmental conditions (sharply varying pH, high ionic strength, high temperature, and their combined effects). However, fragmentation induced by laccase treatment did not promote nanoparticle stability. Structural characterization showed that the compact structure promoted by TG-induced covalent isopeptide bonds repressed dissociation against varying environmental conditions and thermal-induced aggregation. Furthermore, the increasing α-helix and decreasing random coil contents benefited the formation of disulfide bonds, further contributing to the enhanced stability of nanoparticles cross-linked by TG, whereas weak hydrophobic interactions and hydrogen bonding as evidenced by the increase in β-sheet and microenvironmental changes were not able to maintain the stability of nanoparticles treated with laccase. Encapsulated cinnamaldehyde presented sustained release from TG-cross-linked nanoparticles, and the bioaccessibility was considerably enhanced to 50.7%. This research developed a novel mild strategy to enhance nanoparticle stability in harsh environments and digestive conditions, which could be an effective delivery vehicle for hydrophobic nutrients and drug applications in food and pharmaceutical industries.