Technical viability of the production, partial purification and characterisation of inulinase using pretreated agroindustrial residues

Hyaluronic acid production by utilizing agro-industrial waste cane molasses

Hyaluronic acid is a polysaccharide endowed with distinctive biological and physiological competencies. Given its queer properties, hyaluronic acid has exclusive praxis in the cosmetics and medical industries. The surmounting demand for hyaluronic acid is the propulsion behind the necessity for finding the amenable ways for its production. Fermentation progression of Streptococcus zooepidemicus is reckoned as the superlative prompt and ambient approach for hyaluronic acid fabrication. For the unabated advancements in the industrial production of hyaluronan, industrial byproducts utilization is a fateful stile. The recent perusal is to optimize the fermentation production conditions of hyaluronic acid using cane molasses (a byproduct of sugar production) as a carbon source. The impact of different ranges of temperatures (33-41 °C), pH (6-8), and agitation rates (100-250 rpm) on the production process was calibrated using RSM using CCD as a statistical modality. In a 3.7 L bioreactor, 3.31 g/L hyaluronic acid was achieved at 9.74 percent molasses, 36.2 °C, pH 6.46, and a 207 rpm agitation rate using a batch fermentation technique. With a pH of 7, HPLC was conducted at 25 °C using a C18 column at a rate of 0.8 ml/min, and the wavelength was determined using a UV detector. The average retention time was 2.202 min. The FT-IR spectrum's output was also observed, and it matched the standard hyaluronic acid well.

Partial purification and characterization of Aspergillus niger inulinase produced from sugar-beet molasses in the shaking incubator and stirred-tank bioreactors

The objectives of this study were to purify Aspergillus niger inulinase produced from sugar-beet molasses in the shaking incubator (100 mL) and stirred-tank bioreactors (5-L and 30-L) by using some downstream processes and to determine enzyme kinetics and characterization. The results showed that the best centrifuge-time combination was 16,873 ×g-5 min with the purification coefficient of 1.4. Besides, with the ultrafiltration process, the inulinase activities yielded using the shaking incubator, pH-controlled/uncontrolled small-scale bioreactors, and large-scale bioreactor were increased from 1101.3, 2079.2, 1561.3, and 787.5 U/mL to 12,065.2, 21,789.0, 11,296.9, and 2948.1 U/mL with purification coefficients of 5.33, 1.38, 1.46, and 1.67, respectively. Additionally, for the inulinase from shaking incubator and pH-uncontrolled bioreactor, the values of K_m for inulin and sucrose were 17.8 and 49.4 mg/mL and 28.8 and 25.9 mg/mL, respectively. As the enzyme amount added to the substrate increased, the activity also increased. Mn²⁺ is the activator of the enzyme, and Cu²⁺ and Ag⁺ are inhibitors of the enzyme. The molecular weight of inulinase has been determined to be between 60 and 70 kDa. Consequently, this study ensures valuable and significant information about the purification and characterization of inulinase for industrial implementations.

A novel peroxidase from Ziziphus jujuba fruit: purification, thermodynamics and biochemical characterization properties

In this study, peroxidase from Ziziphus jujuba was purified using ion exchange, and gel filtration chromatography resulting in an 18.9-fold enhancement of activity with a recovery of 20%. The molecular weight of Z. jujuba peroxidase was 56 kDa, as estimated by Sephacryl S-200. The purity was evaluated by SDS, which showed a single prominent band. The optimal activity of the peroxidase was achieved at pH 7.5 and 50 °C. Z. jujuba peroxidase showed catalytic efficiency (Kcat/Km) values of 25 and 43 for guaiacol and H₂O₂, respectively. It was completely inactivated when incubated with β-mercaptoethanol for 15 min. Hg²⁺, Zn²⁺, Cd²⁺, and NaN3 (5 mM) were effective peroxidase inhibitors, whereas Cu²⁺ and Ca²⁺ enhanced the peroxidase activity. The activation energy (Ea) for substrate hydrolysis was 43.89 kJ mol⁻¹, while the Z value and temperature quotient (Q₁₀) were found to be 17.3 °C and 2, respectively. The half-life of the peroxidase was between 117.46 and 14.15 min. For denaturation of the peroxidase, the activation energy for irreversible inactivation Ea*(d) was 120.9 kJmol⁻¹. Thermodynamic experiments suggested a non-spontaneous (∆G*d > 0) and endothermic reaction phase. Other thermodynamic parameters of the irreversible inactivation of the purified enzyme, such as ∆H* and ∆S*, were also studied. Based on these results, the purified peroxidase has a potential role in some industrial applications.

Improvement Production of Hyaluronic Acid by Streptococcus zooepidemicus in Sugarcane Molasses

Microbial hyaluronic acid (HA) production has been preferred rather than extraction from animal tissue for medical and cosmetic applications. In this context, to obtain an economically competitive HA production by Streptococcus zooepidemicus, culture conditions were studied to improve the polymer production in sugarcane molasses. The highest HA production by S. zooepidemicus ATCC 39920 achieved was 2.825 g. L^-1 in a 4.5 L bioreactor with controlled pH (8.0) and medium containing molasses (85.35 g.L^-1 total sugar) pretreated with activated charcoal and yeast extract (50 g.L^-1). The HA produced exhibited a high molecular weight of 1.35 × 10³ kDa and the DPPH radical scavenging activity of the polymer at 1 g.L^-1 was 41 %. The FTIR and UV-Vis spectra showed no substantial differences in the spectral pattern between produced and standard HA. This study is a promising strategy for sugarcane molasses application by producing high value-added products such as hyaluronic acid.

A new method to determine optimum temperature and activation energies for enzymatic reactions

A new method for determination of the optimum temperature and activation energies based on an idea of the average rate of enzymatic reaction has been developed. A mathematical model describing the effect of temperature on a dimensionless activity for enzyme deactivation following the first-order kinetics has been derived. The necessary condition for existence of the function extreme of the optimal temperature has been applied in the model. The developed method has been verified using the experimental data for inulinase from Kluyveromyces marxianus.

Production of fructanase by a wild strain of Saccharomyces cerevisiae on tequila agave fructan

A new wild strain of Saccharomyces cerevisiae (CF3) isolated from tequila must was evaluated for production of fructanase on Agave tequilana Weber fructan (FT). Fructanase activity (F) was assessed by a 3(3) factorial design (substrate, temperature and pH). High enzymatic activity (31.1 U/ml) was found at 30 °C, pH 5, using FT (10 g/l) as substrate. The effect of initial substrate concentration on F (FT0, 5.7-66 g/l) was studied and it was found that F was highest (44.8 U/ml) at FT0 25 g/l. A 2(2) factorial experimental design with five central points was utilized to study the effect of stirring and aeration on fructanase activity; stirring exhibited a stronger effect on F. The ratio fructanase to invertase (F/S) was 0.57, which confirms that the enzymes are fructanase. Crude fructanase reached high substrate hydrolysis (48 wt%) in 10 h. It is shown that S. cerevisiae CF3 was able to produce large amounts of fructanase by growing it on fructan from A. tequilana.

Simultaneous saccharification and fermentation of Agave tequilana fructans by Kluyveromyces marxianus yeasts for bioethanol and tequila production

Agave tequilana fructans (ATF) constitute a substrate for bioethanol and tequila industries. As Kluyveromyces marxianus produces specific fructanases for ATF hydrolysis, as well as ethanol, it can perform simultaneous saccharification and fermentation. In this work, fifteen K. marxianus yeasts were evaluated to develop inoculums with fructanase activity on ATF. These inoculums were added to an ATF medium for simultaneous saccharification and fermentation. All the yeasts, showed exo-fructanhydrolase activity with different substrate specificities. The yeast with highest fructanase activity in the inoculums showed the lowest ethanol production level (20 g/l). Five K. marxianus strains were the most suitable for the simultaneous saccharification and fermentation of ATF. The volatile compounds composition was evaluated at the end of fermentation, and a high diversity was observed between yeasts, nevertheless all of them produced high levels of isobutyl alcohol. The simultaneous saccharification and fermentation of ATF with K. marxianus strains has potential for industrial application.

Kinetic and Thermodynamic Characterization of Glucoamylase from Colletotrichum sp. KCP1

Extracellular glucoamylase of Colletotrichum sp. KCP1 produced through solid state fermentation was purified by two steps purification process comprising ammonium sulphate precipitation followed by gel permeation chromatography (GPC). The Recovery of glucoamylase after GPC was 50.40 % with 19.3-fold increase in specific activity. The molecular weight of enzyme was found to be 162.18 kDa by native-PAGE and was dimeric protein of two sub-units with molecular weight of 94.62 and 67.60 kDa as determined by SDS-PAGE. Activation energy for starch hydrolysis was 26.45 kJ mol(-1) while temperature quotient (Q 10 ) was found to be 1.9. The enzyme was found to be stable over wide pH range and thermally stable at 40-50 °C up to 120 min while exhibited maximum activity at 50 °C with pH 5.0. The pKa1 and pKa2 of ionisable groups of active site controlling V max were 3.5 and 6.8, respectively. V max , K m and K cat for starch hydrolysis were found to be 58.82 U ml(-1), 1.17 mg (starch) ml(-1) and 449 s(-1), respectively. Activation energy for irreversible inactivation (E a(d)) of glucoamylase was 74.85 kJ mol(-1). Thermodynamic parameters of irreversible inactivation of glucoamylase and starch hydrolysis were also determined.

Bioconversion of Agave tequilana fructans by exo-inulinases from indigenous Aspergillus niger CH-A-2010 enhances ethanol production from raw Agave tequilana juice

Agave tequilana fructans are the source of fermentable sugars for the production of tequila. Fructans are processed by acid hydrolysis or by cooking in ovens at high temperature. Enzymatic hydrolysis is considered an alternative for the bioconversion of fructans. We previously described the isolation of Aspergillus niger CH-A-2010, an indigenous strain that produces extracellular inulinases. Here we evaluated the potential application of A. niger CH-A-2010 inulinases for the bioconversion of A. tequilana fructans, and its impact on the production of ethanol. Inulinases were analyzed by Western blotting and thin layer chromatography. Optimal pH and temperature conditions for inulinase activity were determined. The efficiency of A. niger CH-A-2010 inulinases was compared with commercial enzymes and with acid hydrolysis. The hydrolysates obtained were subsequently fermented by Saccharomyces cerevisiae to determine the efficiency of ethanol production. Results indicate that A. niger CH-A-2010 predominantly produces an exo-inulinase activity. Optimal inulinase activity occurred at pH 5.0 and 50 °C. Hydrolysis of raw agave juice by CH-A-2010 inulinases yielded 33.5 g/l reducing sugars, compared with 27.3 g/l by Fructozyme(®) (Novozymes Corp, Bagsværd, Denmark) and 29.4 g/l by acid hydrolysis. After fermentation of hydrolysates, we observed that the conversion efficiency of sugars into ethanol was 97.5 % of the theoretical ethanol yield for enzymatically degraded agave juice, compared to 83.8 % for acid-hydrolyzed juice. These observations indicate that fructans from raw Agave tequilana juice can be efficiently hydrolyzed by using A. niger CH-A-2010 inulinases, and that this procedure impacts positively on the production of ethanol.

Optimization of inulinase production by a newly isolated Aspergillus tubingensis CR16 using low cost substrates

Production of an extracellular, thermostable inulinase was carried out by a newly isolated strain of Aspergillus tubingensis CR16 using wheat bran and corn steep liquor (CSL) under solid state fermentation (SSF). Response surface methodology (RSM) involving Box Behnken design (BBD) was employed for the optimization of process parameters viz. time period of fermentation, % moisture content, inoculum size and pH of the medium. Maximum yield of inulinase was 257±11.4 U/g, obtained by inoculating 5 g of wheat bran with 10(9) spores/ml, at initial 71.2% moisture content and pH 6.1 after 103 h of fermentation along with 1358.6±0.8 U/g of invertase activity. Crude inulinase showed maximum activity at 60 °C and pH 5.0. The enzyme was found to be thermostable retaining about 90% of its activity for 4.5 h at 60 °C. Fructose was produced as an end product of inulin hydrolysis proving that the enzyme produced was exoinulinase.

Purification and substrate specificities of a fructanase from Kluyveromyces marxianus isolated from the fermentation process of Mezcal

A fructanase, produced by a Kluyveromyces marxianus strain isolated during the fermentation step of the elaboration process of "Mezcal de Guerrero" was purified and biochemically characterized. The active protein was a glycosylated dimer with a molecular weight of approximately 250 kDa. The specific enzymatic activity of the protein was determined for different substrates: sucrose, inulin, Agave tequilana fructan, levan and Actilight® and compared with the activity of Fructozyme®. The hydrolysis profile of the different substrates analyzed by HPAEC-PAD showed that the enzyme has different affinities over the substrates tested with a sucrose/inulin enzymatic activity ratio (S/I) of 125. For the hydrolysis of Agave tequilana fructans, the enzyme also showed a higher enzymatic activity and specificity than Fructozyme®, which is important for its potential application in the tequila industry.