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Production of a Fungal Punicalagin-Degrading Enzyme by Solid-State Fermentation: Studies of Purification and Characterization. Foods 2023; 12:foods12040903. [PMID: 36832976 PMCID: PMC9956360 DOI: 10.3390/foods12040903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/06/2023] [Accepted: 02/08/2023] [Indexed: 02/22/2023] Open
Abstract
The present work describes the purification of an enzyme capable of degrading punicalagin. The enzyme was produced by Aspergillus niger GH1 by solid-state fermentation, and the enzyme production was induced by using ellagitannins as the sole carbon source. The purification steps included the concentration by lyophilization, desalting, anionic exchange, and gel filtration chromatography. The enzyme kinetic constants were calculated by using punicalagin, methyl gallate, and sugar beet arabinans. The molecular mass of the protein was estimated by SDS-PAGE. The identified bands were excised and digested using trypsin, and the peptides were submitted to HPLC-MS/MS analysis. The docking analysis was conducted, and a 3D model was created. The purification fold increases 75 times compared with the cell-free extract. The obtained Km values were 0.053 mM, 0.53% and 6.66 mM for punicalagin, sugar beet arabinans and methyl gallate, respectively. The optimal pH and temperature for the reaction were 5 and 40 °C, respectively. The SDS-PAGE and native PAGE analysis revealed the presence of two bands identified as α-l-arabinofuranosidase. Both enzymes were capable of degrading punicalagin and releasing ellagic acid.
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2
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Zhang M, Cui S, Mao B, Zhang Q, Zhao J, Zhang H, Tang X, Chen W. Ellagic acid and intestinal microflora metabolite urolithin A: A review on its sources, metabolic distribution, health benefits, and biotransformation. Crit Rev Food Sci Nutr 2022; 63:6900-6922. [PMID: 35142569 DOI: 10.1080/10408398.2022.2036693] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Foods rich in ellagic tannins are first hydrolyzed into ellagic acid in the stomach and small intestine, and then converted into urolithins with high bioavailability by the intestinal flora. Urolithin has beneficially biological effects, it can induce adipocyte browning, improve cholesterol metabolism, inhibit graft tumor growth, relieve inflammation, and downregulate neuronal amyloid protein formation via the β3-AR/PKA/p38MAPK, ERK/AMPKα/SREBP1, PI3K/AKT/mTOR signaling pathways, and TLR4, AHR receptors. But differences have been reported in urolithin production capacity among different individuals. Thus, it is of great significance to explore the biological functions of urolithin, screen the strains responsible for biotransformation of urolithin, and explore the corresponding functional genes. Tannin acyl hydrolase can hydrolyze tannins into ellagic acid, and the genera Gordonibacter and Ellagibacter can metabolize ellagic acid into urolithins. Therefore, application of "single bacterium", "single bacterium + enzyme", and "microflora" can achieve biotransformation of urolithin A. In this review, the source and metabolic pathway of ellagic tannins, and the mechanisms of the biological function of a metabolite, urolithin A, are discussed. The current strategies of biotransformation to obtain urolithin A are expounded to provide ideas for further studies on the relationship between urolithin and human health.
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Affiliation(s)
- Mengwei Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R China
- Wuxi Translational Medicine Research Center, Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi, Jiangsu, P. R China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R China
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3
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Wu G, Fan G, Zhou J, Liu X, Wu C, Wang Y. Structure and main polyphenols in the haze of blackberry wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111821] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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4
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Lee FY, Vo GT, Barrow CJ, Dunshea FR, Suleria HAR. Mango rejects and mango waste: Characterization and quantification of phenolic compounds and their antioxidant potential. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15618] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Fung Ying Lee
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
| | - Gia Toan Vo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
| | - Colin J. Barrow
- Centre for Chemistry and Biotechnology School of Life and Environmental Sciences Deakin University Geelong VIC Australia
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
- Faculty of Biological Sciences The University of Leeds Leeds UK
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
- Centre for Chemistry and Biotechnology School of Life and Environmental Sciences Deakin University Geelong VIC Australia
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Kumar V, Ahluwalia V, Saran S, Kumar J, Patel AK, Singhania RR. Recent developments on solid-state fermentation for production of microbial secondary metabolites: Challenges and solutions. BIORESOURCE TECHNOLOGY 2021; 323:124566. [PMID: 33390315 DOI: 10.1016/j.biortech.2020.124566] [Citation(s) in RCA: 95] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 06/12/2023]
Abstract
Microbial secondary metabolites (SMs) are the intermediate or the product of metabolism produced during fermentation process. SMs are produced during stationary phase and play a major role in competition, antagonism and self defence mechanisms. These metabolites finds application in the pharmaceuticals, food, cosmetics etc. These are produced besides primary key metabolites (e.g., amino acids, lipids, carbohydrates etc.). Growth condition in solid-state fermentation (SSF) resembles microorganism's own native environment allowing the microorganisms to adapt best. Recent developments in bioprocessing has identified specific SSF practices that have a significant impact on SMs production. The practice of SSF, representing new opportunities to design better bioprocessing with potential genetic development goals for expanding the list of exciting SMs. Current updates cover advanced techniques on SSF to improve microbial SMs production and their ease of operation and cost-effective production strategies. Various factors affecting the SSF have been discussed with respect to sustainable development of novel SSF strategies for SMs production.
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Affiliation(s)
- Vinod Kumar
- Fermentation Technology Division, Indian Institute of Integrative Medicine, Post Bag No. 3, Canal Road, Jammu-180001, India
| | - Vivek Ahluwalia
- Institute of Pesticide Formulation Technology, Gurugram, Haryana 122 016, India
| | - Saurabh Saran
- Fermentation Technology Division, Indian Institute of Integrative Medicine, Post Bag No. 3, Canal Road, Jammu-180001, India
| | - Jitendra Kumar
- Institute of Pesticide Formulation Technology, Gurugram, Haryana 122 016, India
| | - Anil Kumar Patel
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, India
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Evtyugin DD, Magina S, Evtuguin DV. Recent Advances in the Production and Applications of Ellagic Acid and Its Derivatives. A Review. Molecules 2020; 25:molecules25122745. [PMID: 32545813 PMCID: PMC7355634 DOI: 10.3390/molecules25122745] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 06/10/2020] [Accepted: 06/11/2020] [Indexed: 01/16/2023] Open
Abstract
Ellagitannins (ETs), characterized by their diversity and chemical complexity, belong to the class of hydrolysable tannins that, via hydrolysis under acidic or alkaline conditions, can yield ellagic acid (EA). They are mostly found as a part of extractives in angiosperms. As known antioxidants and chelators, EA and EA derivatives are drawing an increasing interest towards extensive technical and biomedical applications. The latter ones include possible antibacterial, antifungal, antiviral, anti-inflammatory, hepato- and cardioprotective, chemopreventive, neuroprotective, anti-diabetic, gastroprotective, antihyperlipidemic, and antidepressant-like activities, among others. EA’s synthesis and production challenges prompt further research on new methods and alternative sources. Conventional and prospective methods and raw materials for the production of EA and its derivatives are reviewed. Among the potential sources of EA, the residues and industrial streams of the pulp industry have been highlighted and considered as an alluring alternative in terms of commercial exploitation.
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He Q, Peng H, Sheng M, Hu S, Qiu J, Gu J. Humidity Control Strategies for Solid-State Fermentation: Capillary Water Supply by Water-Retention Materials and Negative-Pressure Auto-controlled Irrigation. Front Bioeng Biotechnol 2019; 7:263. [PMID: 31681743 PMCID: PMC6812397 DOI: 10.3389/fbioe.2019.00263] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Accepted: 09/26/2019] [Indexed: 11/13/2022] Open
Abstract
Solid-state fermentation (SSF) has regained interest owing to its advantages in solid waste treatment and fermentation industries. However, heterogeneous heat and mass transfer are often caused by the absence of free water and noticeable water loss from microbial utilization and moisture evaporation in SSF. It is necessary to explore more effective ways to solve issues of water loss and water supplement in SSF based on online capillary water monitoring, because capillary water is the dominant form of water that is present and lost in substrate. Two novel capillary-water supply strategies were proposed, established and evaluated using three selected reference strains, including water-retention materials and negative-pressure auto-controlled irrigation (NPACI). This study employed superabsorbent polymer, a kind of water-retention material to enhance enzyme productivity with the most significant increase of 2.47 times. Moreover, the combination of NPACI and 0.1% superabsorbent polymers increased productivity by 2.80-fold, together with lowered gradients of temperature, moisture and products. Furthermore, a modified liquid-supply SSF was constructed through successful capillary water control by proposed humidity control strategies. This modified SSF system could address the shortcomings of inhomogeneous culture of traditional SSF.
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Affiliation(s)
- Qin He
- Department of Microbiology, Key Lab of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, China
- Imperial College Centre for Synthetic Biology and Department of Bioengineering, Imperial College London, London, United Kingdom
| | - Huadong Peng
- Imperial College Centre for Synthetic Biology and Department of Bioengineering, Imperial College London, London, United Kingdom
| | - Mengyao Sheng
- Department of Microbiology, Key Lab of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Shishan Hu
- Department of Microbiology, Key Lab of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Jiguo Qiu
- Department of Microbiology, Key Lab of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Jiayu Gu
- Nantong Lianhai Weijing Biology Co., Ltd., Haimen, China
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Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison. Molecules 2019; 24:molecules24203689. [PMID: 31614997 PMCID: PMC6832947 DOI: 10.3390/molecules24203689] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/09/2019] [Accepted: 10/11/2019] [Indexed: 12/22/2022] Open
Abstract
Fermentation in solid state culture (SSC) has been the focus of increasing interest because of its potential for industrial applications. In previous studies SSC of pomegranate wastes by Aspergillus niger has been extensively developed and optimized for the recovery of ellagic acid (EA), a high value bioactive. In this study we comparatively investigated the SSC of powdered pomegranate husks by A. niger and Saccharomyces cerevisiae and evaluated the recovery yields of EA by an ultrasound and microwave-assisted 7:3 water/ethanol extraction. Surprisingly enough, the yields obtained by S. cerevisiae fermentation (4% w/w) were found 5-fold higher than those of the A. niger fermented material, with a 10-fold increase with respect to the unfermented material. The EA origin was traced by HPLC analysis that showed a significant decrease in the levels of punicalagin isomers and granatin B and formation of punicalin following fermentation. Other extraction conditions that could warrant a complete solubilization of EA were evaluated. Using a 1:100 solid to solvent ratio and DMSO as the solvent, EA was obtained in 4% yields from S. cerevisiae fermented husks at a high purity degree. Hydrolytic treatment of S. cerevisiae fermented pomegranate husks afforded a material freed of the polysaccharides components that gave recovery yields of EA up to 12% w/w.
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Asker D, Awad TS, Beppu T, Ueda K. Rapid and Selective Screening Method for Isolation and Identification of Carotenoid-Producing Bacteria. Methods Mol Biol 2018; 1852:143-170. [PMID: 30109630 DOI: 10.1007/978-1-4939-8742-9_9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Carotenoids are naturally occurring yellow to red pigments with many biological activities including antioxidant, anticancer, anti-inflammatory, membrane stabilizers, and precursors for vitamin A. These biological activities are linked with many health benefits (e.g., anticarcinogenic activity, prevention of chronic diseases, etc.), which grew the interest of several industrial sectors especially in food, feed, nutraceuticals, cosmetics, and pharmaceutical industries. The production of natural carotenoids from microbial sources such as bacteria can help meet the growing global market of carotenoids estimated at $1.5 billion in 2014 and is expected to reach 1.8 billion in 2019. This chapter demonstrates, step-by-step, the development of a rapid and selective screening method for isolation and identification of carotenoid-producing microorganisms and their carotenoid analysis. This method involves three main procedures: UV treatment, sequencing analysis of 16S rRNA genes, and carotenoids analysis using rapid and effective HPLC-diode array-MS methods.
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Affiliation(s)
- Dalal Asker
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt.
- Department of Materials Science and Engineering, University of Toronto, Toronto, ON, Canada.
| | - Tarek S Awad
- Department of Materials Science and Engineering, University of Toronto, Toronto, ON, Canada
| | - Teruhiko Beppu
- Life Science Research Center, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
| | - Kenji Ueda
- Life Science Research Center, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
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10
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Muthukumaran S, Tranchant C, Shi J, Ye X, Xue SJ. Ellagic acid in strawberry (Fragaria spp.): Biological, technological, stability, and human health aspects. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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11
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Rajak RC, Singh A, Banerjee R. Biotransformation of hydrolysable tannin to ellagic acid by tannase from Aspergillus awamori. BIOCATAL BIOTRANSFOR 2017. [DOI: 10.1080/10242422.2016.1278210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rajiv Chandra Rajak
- Advanced Technology Development Centre, Indian Institute of Technology, Kharagpur, India and
| | - Anshu Singh
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302, India
| | - Rintu Banerjee
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302, India
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12
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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13
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Lee PJ, Chen S. Effect of adding ball-milled achenes to must on bioactive compounds and antioxidant activities in fruit wine. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1551-60. [PMID: 27570280 PMCID: PMC4984711 DOI: 10.1007/s13197-015-2073-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/17/2015] [Accepted: 10/22/2015] [Indexed: 01/05/2023]
Abstract
This study reports the utilization of ball-milled achenes in fermentation to increase the levels of ellagic acid and total phenol content, as well as to enhance the antioxidant capacity of strawberry wine. Achenes were micronized using ball-milling process, and then added to strawberry must prior to fermentation. The effects of the addition of ball-milled achenes on the ellagic acid and total phenol content in strawberry wine were determined, and the free radical scavenging and iron chelation activities were also analyzed. Quality attributes and acceptance were studied in comparison with a leading commercial strawberry wine for market application. The particle sizes of achenes were reduced from 1.1 mm to 400 nm after 30 min of ball-milling, and this led to an increase in the amount of extracted ellagic acid from 550.72 to 915.24 μg/g. The addition of ball-milled achenes to must led to a 19.72 % and 52.37 % increase in ellagic acid and total phenol content in strawberry wine, respectively. The increase in bioactive compounds resulted in increases of 54.09 %, 51.49 % and 56.97 % in ABTS and DPPH radical scavenging, and ferrous ion chelating activities, respectively. Although the commercial strawberry wine showed greater aroma intensity, no significant differences in overall quality and acceptance among the conventional process, added ball-milled achenes and the leading commercial strawberry wines were found. This study demonstrates that supplementation of ball-milled achenes in fermentation can be beneficial in increasing the levels of bioactive compounds and antioxidative capacity, indicating a good market potential.
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Affiliation(s)
- Pao-Ju Lee
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City, 24205 Taiwan
| | - Shaun Chen
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City, 24205 Taiwan
- EP 305, Department of Food Science, Fu Jen Catholic University, # 510 Chungcheng Road, Hsinchuan District, New Taipei City, 24205 Taiwan
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Sepúlveda L, de la Cruz R, Buenrostro JJ, Ascacio-Valdés JA, Aguilera-Carbó AF, Prado A, Rodríguez-Herrera R, Aguilar CN. Effect of different polyphenol sources on the efficiency of ellagic acid release by Aspergillus niger. Rev Argent Microbiol 2016; 48:71-7. [PMID: 26916811 DOI: 10.1016/j.ram.2015.08.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2014] [Revised: 07/30/2015] [Accepted: 08/05/2015] [Indexed: 11/26/2022] Open
Abstract
Fungal hydrolysis of ellagitannins produces hexahydroxydiphenic acid, which is considered an intermediate molecule in ellagic acid release. Ellagic acid has important and desirable beneficial health properties. The aim of this work was to identify the effect of different sources of ellagitannins on the efficiency of ellagic acid release by Aspergillus niger. Three strains of A. niger (GH1, PSH and HT4) were assessed for ellagic acid release from different polyphenol sources: cranberry, creosote bush, and pomegranate used as substrate. Polyurethane foam was used as support for solid-state culture in column reactors. Ellagitannase activity was measured for each of the treatments. Ellagic acid was quantified by high performance liquid chromatography. When pomegranate polyphenols were used, a maximum value of ellagic acid (350.21 mg/g) was reached with A. niger HT4 in solid-state culture. The highest amount of ellagitannase (5176.81 U/l) was obtained at 8h of culture when cranberry polyphenols and strain A. niger PSH were used. Results demonstrated the effect of different polyphenol sources and A. niger strains on ellagic acid release. It was observed that the best source for releasing ellagic acid was pomegranate polyphenols and A. niger HT4 strain, which has the ability to degrade these compounds for obtaining a potent bioactive molecule such as ellagic acid.
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Affiliation(s)
- Leonardo Sepúlveda
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Reynaldo de la Cruz
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - José Juan Buenrostro
- Department of Biotechnology, Departamento de Biotecnología, Universidad Autónoma Metropolitana, 09340 Iztapalapa, Mexico
| | - Juan Alberto Ascacio-Valdés
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | | | - Arely Prado
- Department of Biotechnology, Departamento de Biotecnología, Universidad Autónoma Metropolitana, 09340 Iztapalapa, Mexico
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal Noé Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico.
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de la Cruz R, Ascacio JA, Buenrostro J, Sepúlveda L, Rodríguez R, Prado-Barragán A, Contreras JC, Aguilera A, Aguilar CN. Optimization of Ellagitannase Production byAspergillus nigerGH1 by Solid-State Fermentation. Prep Biochem Biotechnol 2015; 45:617-31. [DOI: 10.1080/10826068.2014.940965] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Potential use of different agroindustrial by-products as supports for fungal ellagitannase production under solid-state fermentation. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.08.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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18
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Veana F, Fuentes-Garibay JA, Aguilar CN, Rodríguez-Herrera R, Guerrero-Olazarán M, Viader-Salvadó JM. Gene encoding a novel invertase from a xerophilic Aspergillus niger strain and production of the enzyme in Pichia pastoris. Enzyme Microb Technol 2014; 63:28-33. [DOI: 10.1016/j.enzmictec.2014.05.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Revised: 04/29/2014] [Accepted: 05/04/2014] [Indexed: 10/25/2022]
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19
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Madeira Junior JV, Teixeira CB, Macedo GA. Biotransformation and bioconversion of phenolic compounds obtainment: an overview. Crit Rev Biotechnol 2013; 35:75-81. [DOI: 10.3109/07388551.2013.803020] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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20
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Sepúlveda L, Aguilera-Carbó A, Ascacio-Valdés J, Rodríguez-Herrera R, Martínez-Hernández J, Aguilar C. Optimization of ellagic acid accumulation by Aspergillus niger GH1 in solid state culture using pomegranate shell powder as a support. Process Biochem 2012. [DOI: 10.1016/j.procbio.2012.08.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Pilot-Scale Gas Double-Dynamic Solid-State Fermentation for the Production of Industrial Enzymes. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0956-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Sousa BA, Correia RTP. Phenolic content, antioxidant activity and antiamylolytic activity of extracts obtained from bioprocessed pineapple and guava wastes. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2012. [DOI: 10.1590/s0104-66322012000100003] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- B. A. Sousa
- Universidade Federal do Rio Grande do Norte, Brazil
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23
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Asker D, Awad TS, Beppu T, Ueda K. Isolation, characterization, and diversity of novel radiotolerant carotenoid-producing bacteria. Methods Mol Biol 2012; 892:21-60. [PMID: 22623296 DOI: 10.1007/978-1-61779-879-5_3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Carotenoids are natural pigments that exhibit many biological functions, such as antioxidants (i.e., promote oxidative stress resistance), membrane stabilizers, and precursors for vitamin A. The link between these biological activities and many health benefits (e.g., anticarcinogenic activity, prevention of chronic diseases, etc.) has raised the interest of several industrial sectors, especially in the cosmetics and pharmaceutical industries. The use of microorganisms in biotechnology to produce carotenoids is favorable by consumer and can help meet the growing demand for these bioactive compounds in the food, feed, and pharmaceutical industries. This methodological chapter details the development of a rapid and selective screening method for isolation and identification of carotenoid-producing microorganisms based on UV treatment, sequencing analysis of 16S rRNA genes, and carotenoids' analysis using rapid and effective High-Performance Liquid Chromatography-Diodearray-MS methods. The results of a comprehensive 16S rRNA gene-based phylogenetic analysis revealed a diversity of carotenoid-producing microorganisms (104 isolates) that were isolated at a high frequency from water samples collected at Misasa (Tottori, Japan), a region known for its high natural radioactivity content. These carotenoid-producing isolates were classified into 38 different species belonging to 7 bacterial classes (Flavobacteria, Sphingobacteria, α-Proteobacteria, γ-Proteobacteria, Deinococci, Actinobacteria, and Bacilli). The carotenoids produced by the isolates were zeaxanthin (6 strains), dihydroxyastaxanthin (24 strains), astaxanthin (27 strains), canthaxanthin (10 strains), and unidentified molecular species that were produced by the isolates related to Deinococcus, Exiguobacterium, and Flectobacillus. Here, we describe the methods used to isolate and classify these microorganisms.
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Affiliation(s)
- Dalal Asker
- Faculty of Agriculture, Food Science and Technology Department, Alexandria University, Alexandria, Egypt.
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Solid-State Bioconversion of Passion Fruit Waste by White-Rot Fungi for Production of Oxidative and Hydrolytic Enzymes. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0532-8] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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25
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Martins S, Mussatto SI, Martínez-Avila G, Montañez-Saenz J, Aguilar CN, Teixeira JA. Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. Biotechnol Adv 2011; 29:365-73. [PMID: 21291993 DOI: 10.1016/j.biotechadv.2011.01.008] [Citation(s) in RCA: 328] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2010] [Revised: 01/20/2011] [Accepted: 01/21/2011] [Indexed: 12/23/2022]
Abstract
Interest in the development of bioprocesses for the production or extraction of bioactive compounds from natural sources has increased in recent years due to the potential applications of these compounds in food, chemical, and pharmaceutical industries. In this context, solid-state fermentation (SSF) has received great attention because this bioprocess has potential to successfully convert inexpensive agro-industrial residues, as well as plants, in a great variety of valuable compounds, including bioactive phenolic compounds. The aim of this review, after presenting general aspects about bioactive compounds and SSF systems, is to focus on the production and extraction of bioactive phenolic compounds from natural sources by SSF. The characteristics of SSF systems and variables that affect the product formation by this process, as well as the variety of substrates and microorganisms that can be used in SSF for the production of bioactive phenolic compounds are reviewed and discussed.
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Affiliation(s)
- Silvia Martins
- Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
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Assessment of Cell Disruption and Carotenoids Extraction from Sporidiobolus salmonicolor (CBS 2636). FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0133-3] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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