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Ke Z, Song J, Ma J, Wang M, Mao H, Xia C, Qi L, Zhou Y, Wang J. Isolation and characterization of the aspartame-degrading strain Pseudarthrobacter sp. AS-1. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2024; 340:122883. [PMID: 37944888 DOI: 10.1016/j.envpol.2023.122883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 10/17/2023] [Accepted: 11/04/2023] [Indexed: 11/12/2023]
Abstract
Aspartame is one of the main varieties of artificial sweeteners. Although it has been approved as a food additive, the environmental hazards and ecological risks posed by aspartame are attracting more and more attention. In the present study, strain Pseudarthrobacter sp. AS-1 was isolated and characterized as an efficient aspartame degrader. Strain AS-1 was capable of degrading 200 mg L-1 aspartame within 10 h under conditions optimized at 30 °C and pH 8.0. At the same time, it was found that enzymes degrading aspartame in strain AS-1 were induced and secreted extracellularly. Degradation of aspartame in Pseudarthrobacter sp. AS-1 was identified as following: it was first demethylated to aspartyl-phenylalanine, then degraded to phenylalanine and aspartate, and finally the two amino acids were further degraded. In addition, strain AS-1 was able to remove more than 85% of aspartame in soil and river water. It is the first time that pure bacterial cultures were reported to have the capability of aspartame degradation. These findings add to our knowledge of the microbial metabolic mechanisms of aspartame.
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Affiliation(s)
- Zhijian Ke
- School of Biological and Chemical Engineering, NingboTech University, Ningbo, Zhejiang, 315100, PR China
| | - Junyun Song
- School of Biological and Chemical Engineering, NingboTech University, Ningbo, Zhejiang, 315100, PR China; Institute of Biochemistry, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, Zhejiang, 310018, PR China
| | - Jingrui Ma
- School of Life Sciences, Nantong University, Nantong, Jiangsu, 226019, PR China
| | - Mengting Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo, Zhejiang, 315100, PR China
| | - Haiguang Mao
- School of Biological and Chemical Engineering, NingboTech University, Ningbo, Zhejiang, 315100, PR China
| | - Chunli Xia
- School of Life Sciences, Nantong University, Nantong, Jiangsu, 226019, PR China
| | - Lili Qi
- School of Biological and Chemical Engineering, NingboTech University, Ningbo, Zhejiang, 315100, PR China
| | - Yidong Zhou
- School of Life Sciences, Nantong University, Nantong, Jiangsu, 226019, PR China
| | - Jinbo Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo, Zhejiang, 315100, PR China.
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Wang Y, Chen Y, Jiang L, Huang H. Improvement of the enzymatic detoxification activity towards mycotoxins through structure-based engineering. Biotechnol Adv 2022; 56:107927. [PMID: 35182727 DOI: 10.1016/j.biotechadv.2022.107927] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 02/09/2022] [Accepted: 02/14/2022] [Indexed: 12/11/2022]
Abstract
Mycotoxin contamination of food and feed is posing a serious threat to the global food safety and public health. Biological detoxification mediated by enzymes has emerged as a promising approach, as they can specifically degrade mycotoxins into non-toxic ones. However, the low degradation efficiency and stability limit their further application. To optimize the enzymes for mycotoxin removal, modification strategies that combine computational design with their structural data have been developed. Accordingly, this review will comprehensively summarize the recent trends in structure-based engineering to improve the enzyme catalytic efficiency, selectivity and stability in mycotoxins detoxification, which also provides perspectives in obtaining innovative and effective biocatalysts for mycotoxins degradation.
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Affiliation(s)
- Yanxia Wang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Yao Chen
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Ling Jiang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China.
| | - He Huang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, China; College of Pharmaceutical Science, Nanjing Tech University, Nanjing 211816, China.
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Zhang XJ, Gao J, Han J, Wang XH, Sang YX. Purification, characterization, and functional groups of an extracellular aflatoxin M 1 -detoxifizyme from Bacillus pumilus E-1-1-1. Microbiologyopen 2019; 8:e868. [PMID: 31287234 PMCID: PMC6813447 DOI: 10.1002/mbo3.868] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 04/16/2019] [Accepted: 04/26/2019] [Indexed: 11/11/2022] Open
Abstract
The experiment was conducted to purify high activity extracellular enzymes, which were produced by a strain that we previously screened was able to degrade aflatoxin effectively, and speculate the functional groups of the enzyme associated with degradation. An extracellular aflatoxin-detoxifizyme (DAFE) from Bacillus pumilus E-1-1-1 was purified through a process including ammonium sulfate precipitation, ultrafiltration, Sephadex chromatography, and ion exchange chromatography. The molecular mass of the enzyme assessed by SDS-PAGE was found to be approximately 58 kDa. The optimum reaction temperature and pH for the purified enzyme were 45°C and pH 7, respectively. The enzyme showed temperature stability of up to 60°C. Ba2+ , Ca2+ Na+ , Mn2+ , EDTA, and β-mercaptoethanol showed inhibitory effects on the enzyme activity. Mg2+ , Fe3+ , Zn2+ and K+ were the activators of enzymes. This enzyme was composed of at least 15 kinds of amino acids. Lysine, tryptophan, and histidine residues were necessary and major functional groups to maintain enzyme activity, disulfide bonds were observed, serine residues had little effect on the enzyme activity, so it was not the necessary group to reflect the enzyme activity, and arginine had no effect on enzyme activity.
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Affiliation(s)
- Xue-Jiao Zhang
- College of Science and Technology, Agricultural University of Hebei, Baoding, P. R. China
| | - Jie Gao
- Faculty of Food Science and Technology, Agricultural University of Hebei, Baoding, P. R. China
| | - Jun Han
- Faculty of Food Science and Technology, Agricultural University of Hebei, Baoding, P. R. China
| | - Xiang-Hong Wang
- Faculty of Food Science and Technology, Agricultural University of Hebei, Baoding, P. R. China
| | - Ya-Xin Sang
- Faculty of Food Science and Technology, Agricultural University of Hebei, Baoding, P. R. China
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