1
|
Kim MJ, Kang JH, Kho HS. Effects of Zinc Compounds on Lysozyme, Peroxidase, and α-Amylase from the Perspective of Oral Health: a Scoping Review. Biol Trace Elem Res 2023:10.1007/s12011-023-03972-x. [PMID: 38057484 DOI: 10.1007/s12011-023-03972-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 11/20/2023] [Indexed: 12/08/2023]
Abstract
Zinc has been proposed as a topical therapeutic agent for the prevention and treatment of various oral diseases. The purpose of this scoping review was to investigate the effects of zinc on the enzymatic activities of lysozyme, peroxidase, and α-amylase from the perspective of developing oral health care products and therapeutic agents for oral diseases. A comprehensive review of the scientific literature was conducted on the direct interactions of zinc with lysozyme, peroxidase, and α-amylase from various sources. Most of the reports on the effects of zinc on the enzymatic activities of lysozyme, peroxidase, and α-amylase involved enzymes derived from bacteria, fungi, animals, and plants. Studies of human salivary enzymes were scarce. Zinc was found to inhibit the enzymatic activities of lysozyme, peroxidase, and α-amylase under diverse experimental conditions. The suggested mechanism was ionic interactions between zinc and enzyme molecules. The possibility that zinc causes structural changes to enzyme molecules has also been suggested. In conclusion, for zinc to be used as an effective topical therapeutic agent for oral health, further studies on the activity of human salivary enzymes are warranted, and additional information regarding the type and concentration of effective zinc compounds is also required.
Collapse
Affiliation(s)
- Moon-Jong Kim
- Department of Oral Medicine, Gwanak Seoul National University Dental Hospital, Seoul, Republic of Korea
| | - Jeong-Hyun Kang
- Clinic of Oral Medicine and Orofacial Pain, Institute of Oral Health Science, Ajou University School of Medicine, 164, Worldcup-ro, Yeongtong-gu, Suwon, Gyeonggi-do, 16499, Republic of Korea
| | - Hong-Seop Kho
- Department of Oral Medicine and Oral Diagnosis, School of Dentistry and Dental Research Institute, Seoul National University, 101 Daehak-ro, Jongno-gu, Seoul, 03080, Republic of Korea.
- Institute on Ageing, Seoul National University, Seoul, Republic of Korea.
| |
Collapse
|
2
|
Bláhová M, Štefuca V, Hronská H, Rosenberg M. Maltooligosaccharides: Properties, Production and Applications. Molecules 2023; 28:molecules28073281. [PMID: 37050044 PMCID: PMC10097025 DOI: 10.3390/molecules28073281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
Maltooligosaccharides (MOS) are homooligosaccharides that consist of 3-10 glucose molecules linked by α-1,4 glycosidic bonds. As they have physiological functions, they are commonly used as ingredients in nutritional products and functional foods. Many researchers have investigated the potential applications of MOS and their derivatives in the pharmaceutical industry. In this review, we summarized the properties and methods of fabricating MOS and their derivatives, including sulfated and non-sulfated alkylMOS. For preparing MOS, different enzymatic strategies have been proposed by various researchers, using α-amylases, maltooligosaccharide-forming amylases, or glycosyltransferases as effective biocatalysts. Many researchers have focused on using immobilized biocatalysts and downstream processes for MOS production. This review also provides an overview of the current challenges and future trends of MOS production.
Collapse
Affiliation(s)
- Mária Bláhová
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Vladimír Štefuca
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Helena Hronská
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Michal Rosenberg
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
| |
Collapse
|
3
|
Lekakarn H, Bunterngsook B, Pajongpakdeekul N, Prongjit D, Champreda V. A novel low temperature active maltooligosaccharides-forming amylase from Bacillus koreensis HL12 as biocatalyst for maltooligosaccharide production. 3 Biotech 2022; 12:134. [PMID: 35615748 DOI: 10.1007/s13205-022-03188-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Accepted: 04/26/2022] [Indexed: 11/01/2022] Open
Abstract
Maltooligosaccharide-forming amylases (MFAses) are promising enzymes for a variety of industrial applications. In this study, a maltooligosaccharide-forming amylase (BkAmy) isolated from Bacillus koreensis HL12 was first heterologous expressed and characterized. According to structural-sequence alignment, BkAmy contained seven conserved regions which are the signature of a novel GH13 subfamily. The gene was expressed in Pichia pastoris KM71 as an extracellular protein with a volumetric activity of 3.38 U/mL culture medium after 72 h induction by 3% (w/v) of methanol. The recombinant BkAmy migrated as a single protein band with an expected size approximately of 55 kDa. BkAmy exhibited the highest catalytic activity on soluble starch with a specific activity of 42.2 U/mg at 40 °C, pH 7.0. The enzyme exhibited 65% relative activity at 30 °C, indicating its advantage on application at moderate reaction temperature desirable for energy saving and reduction of side unwanted reactions. The enzyme exhibited a specific cleavage pattern by releasing maltose (G2), maltotriose (G3) and maltotetraose (G4) from cassava starch with the highest yield of 363 mg/g substrate equivalent to 36% conversion using 40 U/g substrate at 60 min. The work demonstrates the potential of this enzyme on maltooligosaccharide production from starch to create high value-added products in starch processing industries. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03188-1.
Collapse
|
4
|
Ji H, Li X, Jiang T, Fang Q, Bai Y, Long J, Chen L, Jin Z. A novel amylolytic enzyme from Palaeococcus ferrophilus with malto-oligosaccharide forming ability belonging to subfamily GH13_20. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
5
|
Conception of active food packaging films based on crab chitosan and gelatin enriched with crustacean protein hydrolysates with improved functional and biological properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106639] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
6
|
Mishra S, Joghee NN, Jayaraman G. Virgibacillus dokdonensis VITP14 produces α-amylase and protease with broader operational range but with differential thermodynamic stability. Biotechnol Appl Biochem 2020; 69:92-100. [PMID: 33289126 DOI: 10.1002/bab.2084] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 11/25/2020] [Indexed: 11/11/2022]
Abstract
Extracellular α-amylase and protease were coproduced from halotolerant Virgibacillus dokdonensis VITP14 with banana peels (2% w/v) as substrate. The pH optima for α-amylase and protease were 6.5 and 7.0 respectively. The temperature optima of α-amylase and protease were 30°C and 50°C respectively. Both the enzymes were active in the presence of various metal ions (1 mM of Ni2+, Ca2+, Ba2+, Sr2+ and Mg2+), detergents (Tween 20, Tween 80, Triton X-100) and other additives (2-mercaptoethanol and urea). Both the enzymes followed Michaelis-Menten type enzyme kinetics with Vmax of 121.40 μmol min-1 ml-1 and 4.17 μmol min-1 ml-1 and Km of 0.59 mg ml-1 and 0.28 mg ml-1 for amylase and protease respectively. Amylase showed higher activation energy for inactivation (75.55 kJ mol-1 compared to 59.70 kJ mol-1 for protease) and higher thermal stability (reflected by longer half-life 53.23 min compared to 0.11 min for protease) at 60°C. The coexistence of amylase and protease could be attributed to the difference in the optimum temperatures of activity and thermal stability of the two enzymes. This article is protected by copyright. All rights reserved.
Collapse
Affiliation(s)
- Satabdi Mishra
- School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, 632014, India
| | - Nidhya Nadarajan Joghee
- School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, 632014, India
| | - Gurunathan Jayaraman
- School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, 632014, India
| |
Collapse
|
7
|
Tanaka Y, Konno N, Suzuki T, Habu N. Starch-degrading enzymes from the brown-rot fungus Fomitopsis palustris. Protein Expr Purif 2020; 170:105609. [PMID: 32070765 DOI: 10.1016/j.pep.2020.105609] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/13/2020] [Accepted: 02/13/2020] [Indexed: 01/15/2023]
Abstract
Brown-rot fungi preferentially degrade softwood and cause severe breakdown of wooden structures. At the initial stage of the brown-rot decay, penetrating hyphae of the fungi are observed in ray parenchyma. Since starch grains are known to be present in the ray parenchyma of sapwood, investigation of the functions and roles of the starch-degrading enzymes is important to understand the initial stage of brown-rot decay. We purified and characterized two starch-degrading enzymes, an α-amylase (FpAmy13A) and a glucoamylase (FpGLA15A), from the brown-rot fungus, Fomitopsis palustris, and cloned the corresponding genes. The optimal temperature for both enzymes was 60 °C. FpAmy13A showed higher activity at a broad range of pH from 2.0 to 5.0, whereas FpGLA15A was most active at pH 5.0-6.0. Notable thermal stability was found for FpGLA15A. Approximately 25% of the activity remained even after treatment at 100 °C for 30 min in sodium phosphate buffer at pH 7.0. These different characteristics imply the different roles of these enzymes in the starch degradation of wood.
Collapse
Affiliation(s)
- Yuki Tanaka
- School of Agriculture, Utsunomiya University, 350 Mine-machi, Utsunomiya, Tochigi, 321-8505, Japan; United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo, 183-8509, Japan
| | - Naotake Konno
- School of Agriculture, Utsunomiya University, 350 Mine-machi, Utsunomiya, Tochigi, 321-8505, Japan; Center for Bioscience Research and Education, Utsunomiya University, 350 Mine-machi, Utsunomiya, Tochigi, 321-8505, Japan
| | - Tomohiro Suzuki
- Center for Bioscience Research and Education, Utsunomiya University, 350 Mine-machi, Utsunomiya, Tochigi, 321-8505, Japan
| | - Naoto Habu
- School of Agriculture, Utsunomiya University, 350 Mine-machi, Utsunomiya, Tochigi, 321-8505, Japan.
| |
Collapse
|
8
|
Assessment of biotechnological potentials of strains isolated from repasso olive pomace in Tunisia. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01499-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
|
9
|
Wang Y, Pan S, Jiang Z, Liu S, Feng Y, Gu Z, Li C, Li Z. A novel maltooligosaccharide-forming amylase from Bacillus stearothermophilus. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100415] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
10
|
Kannan TR, Kanagaraj C. Molecular characteristic of α-AMYLASE enzymes producing from Bacillus lichenformis (JQ946317) using solid state fermentation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101240] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04. Food Chem 2019; 283:170-176. [DOI: 10.1016/j.foodchem.2019.01.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 11/27/2018] [Accepted: 01/03/2019] [Indexed: 01/27/2023]
|
12
|
Allala F, Bouacem K, Boucherba N, Azzouz Z, Mechri S, Sahnoun M, Benallaoua S, Hacene H, Jaouadi B, Bouanane-Darenfed A. Purification, biochemical, and molecular characterization of a novel extracellular thermostable and alkaline α-amylase from Tepidimonas fonticaldi strain HB23. Int J Biol Macromol 2019; 132:558-574. [PMID: 30928371 DOI: 10.1016/j.ijbiomac.2019.03.201] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 01/16/2019] [Accepted: 03/26/2019] [Indexed: 11/25/2022]
Abstract
The present study investigated the purification, biochemical, and molecular characterization of a novel thermostable α-amylase (TfAmy48) from Tepidimonas fonticaldi strain HB23. MALDI-TOF/MS analysis indicated that the purified enzyme is a monomer with a molecular mass of 48,138.10 Da. The results from amino-acid sequence analysis revealed high homology between the 25 NH2-terminal residues of TfAmy48 and those of Gammaproteobacteria α-amylases. The optimum pH and temperature values for α-amylase activity were pH 8 and 80 °C, respectively. Thin-layer chromatography (TLC) analysis showed that the final hydrolyzed products of the enzyme from soluble potato starch were maltopentaose, maltose, and maltotriose, which indicate that TfAmy48 possessed an endo-acting pattern. Compared to Termamyl®300 L, TfAmy48 showed extreme stability and tolerance towards organic solvents and excellent compatibility with some commercial laundry detergents. These proprieties make TfAmy48 enzyme a potential candidate as a cleaning bioadditive in detergent composition. The Tfamy48 gene encoding TfAmy48 was cloned, sequenced, and heterologously-expressed in the extracellular fraction of Escherichia coli strain BL21(DE3)pLysS. The biochemical properties of the extracellular purified recombinant enzyme (rTfAmy48) were similar to those of native one. The highest sequence identity value (97%) was obtained with PsAmy1 α-amylase from Pseudomonas sp. strain KFCC10818, with only 16 amino-acid (aa) residues of difference.
Collapse
Affiliation(s)
- Fawzi Allala
- Laboratory of Cellular and Molecular Biology (LCMB), Microbiology Team, Faculty of Biological Sciences, University of Sciences and Technology Houari Boumediene (USTHB), P.O. Box 32, El Alia, Bab Ezzouar, 16111, Algiers, Algeria; Laboratory of Applied Microbiology (LAM), Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000 Bejaïa, Algeria
| | - Khelifa Bouacem
- Laboratory of Cellular and Molecular Biology (LCMB), Microbiology Team, Faculty of Biological Sciences, University of Sciences and Technology Houari Boumediene (USTHB), P.O. Box 32, El Alia, Bab Ezzouar, 16111, Algiers, Algeria; Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Nawel Boucherba
- Laboratory of Applied Microbiology (LAM), Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000 Bejaïa, Algeria.
| | - Zahra Azzouz
- Laboratory of Applied Microbiology (LAM), Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000 Bejaïa, Algeria
| | - Sondes Mechri
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Mouna Sahnoun
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Said Benallaoua
- Laboratory of Applied Microbiology (LAM), Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000 Bejaïa, Algeria
| | - Hocine Hacene
- Laboratory of Cellular and Molecular Biology (LCMB), Microbiology Team, Faculty of Biological Sciences, University of Sciences and Technology Houari Boumediene (USTHB), P.O. Box 32, El Alia, Bab Ezzouar, 16111, Algiers, Algeria
| | - Bassem Jaouadi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia; Biotech ECOZYM Start-up, Business Incubator, Centre of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Amel Bouanane-Darenfed
- Laboratory of Cellular and Molecular Biology (LCMB), Microbiology Team, Faculty of Biological Sciences, University of Sciences and Technology Houari Boumediene (USTHB), P.O. Box 32, El Alia, Bab Ezzouar, 16111, Algiers, Algeria.
| |
Collapse
|
13
|
Elumalai P, Lim JM, Park YJ, Cho M, Shea PJ, Oh BT. Enhanced amylase production by a Bacillus subtilis strain under blue light-emitting diodes. Prep Biochem Biotechnol 2019; 49:143-150. [PMID: 30636516 DOI: 10.1080/10826068.2018.1550656] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
A chemotrophic, aerobic bacterial strain, Bacillus subtilis B2, was used to produce amylase by submerged fermentation under different light sources. SDS-PAGE indicated that the 55 kDa enzyme belonged to the α-amylase group. B2 was incubated in basal media with 1% soluble starch (pH 7.0) under blue, green, red, and white light-emitting diodes (LEDs), and white fluorescent light. Fermentation under blue LEDs maximized amylase production (180.59 ± 1.6 U/mL at 24 h). Production at 48 h increased to 310.56 ± 1.6 U/mL with 5% glucose as a simple carbon source and to 300.51 ± 1.7 U/mL with 5% groundnut oil cake as an agricultural waste substrate. Activity and stability of the amylase were greatest at pH 7.0 and 45-55 °C. Na+, Ca2+, Mg2+, Co2+, Ba2+, and K+ increased activity, while Ni2+, Hg2+, Mn2+, Cu2+, Fe3+, and Zn2+ inhibited activity. EDTA, PMSF and DTNB reduced activity by 50% or more, while tetrafluoroethylene and 1,10-phenanthroline reduced activity by 30%. The amylase was highly tolerant of the surfactants, compatible with organic solvents, oxidizing agents and the reducing agents reduced activity. These properties suggest utility of amylase produced by B. subtilis B2 under blue LED-mediated fermentation for industrial applications.
Collapse
Affiliation(s)
- Punniyakotti Elumalai
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Jeong-Muk Lim
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Yool-Jin Park
- b Department of Ecology Landscape Architecture-Design, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Min Cho
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Patrick J Shea
- c School of Natural Resources , University of Nebraska-Lincoln , Lincoln , Nebraska , USA
| | - Byung-Taek Oh
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| |
Collapse
|
14
|
Simultaneous production of alkaline amylase and biosurfactant by Bacillus methylotrophicus DCS1: application as detergent additive. Biodegradation 2018; 30:247-258. [DOI: 10.1007/s10532-018-9847-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Accepted: 07/31/2018] [Indexed: 11/30/2022]
|
15
|
Du R, Song Q, Zhang Q, Zhao F, Kim RC, Zhou Z, Han Y. Purification and characterization of novel thermostable and Ca-independent α-amylase produced by Bacillus amyloliquefaciens BH072. Int J Biol Macromol 2018; 115:1151-1156. [PMID: 29729336 DOI: 10.1016/j.ijbiomac.2018.05.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 04/08/2018] [Accepted: 05/01/2018] [Indexed: 11/24/2022]
Abstract
In the present study, a novel α-amylase produced by Bacillus amyloliquefaciens BH072 was purified and characterized. The molecular weight of purified α-amylase was approximately 68 kDa, determined by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) and ten amino acid of N-terminal was NSGLNGYLTH. The kinetic parameters Km and Vmax were 4.27 ± 0.21 mg/mL and 987.34 ± 23.34 U/mg, respectively. Purified α-amylase showed maximal activity at pH 7 and 60 °C. Enzyme remained stable in pH range 6.0-7.0 and 50-80 °C. The activity of the α-amylase was Ca2+ independent and stability in the presence of surfactant, oxidizing and bleaching agents. The β-mercaptoethanol and EDTA greatly enhanced and reduced α-amylase activity, respectively. This enzyme has high hydrolysis rate toward corn, wheat and potato starch and hydrolyzes soluble starch to glucose, maltose, maltotriose and maltotetraose, indicating that the α-amylase represents a promising candidate for applications in the food industry.
Collapse
Affiliation(s)
- Renpeng Du
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Qiaozhi Song
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Qiaoge Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Fangkun Zhao
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Rak-Chon Kim
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Han Dok Su Pyongyang University of Light Industry, Pyongyang 999093, Democratic People's Republic of Korea
| | - Zhijiang Zhou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Ye Han
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China.
| |
Collapse
|
16
|
Arabacı N, Arıkan B. Isolation and characterization of a cold-active, alkaline, detergent stable α-amylase from a novel bacterium Bacillus subtilis N8. Prep Biochem Biotechnol 2018; 48:419-426. [PMID: 29561221 DOI: 10.1080/10826068.2018.1452256] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
A cold-active alkaline amylase producer Bacillus subtilis N8 was isolated from soil samples. Amylase synthesis optimally occurred at 15°C and pH 10.0 on agar plates containing starch. The molecular weight of the enzyme was found to be 205 kDa by performing SDS-PAGE. While the enzyme exhibited the highest activity at 25°C and pH 8.0, it was highly stable in alkaline media (pH 8.0-12.0) and retained 96% of its original activity at low temperatures (10-40°C) for 24 hr. While the amylase activity increased in the presence of β-mercaptoethanol (103%); Ba2+, Ca2+, Na+, Zn2+, Mn2+, H2O2, and Triton X-100 slightly inhibited the activity. The enzyme showed resistance to some denaturants: such as SDS, EDTA, and urea (52, 65, and 42%, respectively). N8 α-amylase displayed the maximum remaining activity of 56% with 3% NaCl. The major final products of starch were glucose, maltose, and maltose-derived oligosaccharides. This novel cold-active α-amylase has the potential to be used in the industries of detergent and food, bioremediation process and production of prebiotics.
Collapse
Affiliation(s)
- Nihan Arabacı
- a Department of Biology , Çukurova University , Adana , Turkey
| | - Burhan Arıkan
- a Department of Biology , Çukurova University , Adana , Turkey
| |
Collapse
|
17
|
Hammami A, Fakhfakh N, Abdelhedi O, Nasri M, Bayoudh A. Proteolytic and amylolytic enzymes from a newly isolated Bacillus mojavensis SA: Characterization and applications as laundry detergent additive and in leather processing. Int J Biol Macromol 2017; 108:56-68. [PMID: 29180048 DOI: 10.1016/j.ijbiomac.2017.11.148] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 11/06/2017] [Accepted: 11/23/2017] [Indexed: 10/18/2022]
Abstract
The present work aims to study the simultaneous production of highly alkaline proteases and thermostable α-amylases by a newly isolated bacterium Bacillus mojavensis SA. The optimum pH and temperature of amylase activity were 9.0 and 55°C, respectively, while those of the proteolytic activity were 12.0 and 60°C, respectively. Both α-amylase and protease enzymes showed a high stability towards a wide range of pH and temperature. Furthermore, SA crude enzymes were relatively stable towards non-ionic (Tween 20, Tween 80 and Triton X-100) and anionic (SDS) surfactants, as well as oxidizing agents. Both activities were improved by the presence of polyethylene glycol 4000 and glycerol. Additionally, the crude enzymes showed excellent stability against various solid and liquid detergents. Wash performance analysis revealed that the SA crude enzymes exhibited a remarkable efficiency in the removal of a variety type of stains, such as blood, chocolate, coffee and oil. On the other side, SA proteases revealed a potential dehairing activity of animal hide without chemical assistance or fibrous proteins hydrolysis. Thus, considering their promising properties, B. mojavensis SA crude enzymes could be used in several biotechnological bioprocesses.
Collapse
Affiliation(s)
- Amal Hammami
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Nahed Fakhfakh
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia.
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Ahmed Bayoudh
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| |
Collapse
|
18
|
Pan S, Ding N, Ren J, Gu Z, Li C, Hong Y, Cheng L, Holler TP, Li Z. Maltooligosaccharide-forming amylase: Characteristics, preparation, and application. Biotechnol Adv 2017; 35:619-632. [DOI: 10.1016/j.biotechadv.2017.04.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 01/23/2017] [Accepted: 04/19/2017] [Indexed: 12/17/2022]
|
19
|
Amylolytic Enzymes Acquired from L-Lactic Acid Producing Enterococcus faecium K-1 and Improvement of Direct Lactic Acid Production from Cassava Starch. Appl Biochem Biotechnol 2017; 183:155-170. [PMID: 28236189 DOI: 10.1007/s12010-017-2436-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2016] [Accepted: 02/10/2017] [Indexed: 01/30/2023]
Abstract
An amylolytic lactic acid bacterium isolate K-1 was isolated from the wastewater of a cassava starch manufacturing factory and identified as Entercoccus faecium based on 16S rRNA gene sequence analysis. An extracellular α-amylase was purified to homogeneity and the molecular weight of the purified enzyme was approximately 112 kDa with optimal pH value and temperature measured of 7.0 and 40 °C, respectively. It was stable at a pH range of 6.0-7.0, but was markedly sensitive to high temperatures and low pH conditions, even at a pH value of 5. Ba2+, Al3+, and Co2+ activated enzyme activity. This bacterium was capable of producing 99.2% high optically pure L-lactic acid of 4.3 and 8.2 g/L under uncontrolled and controlled pH at 6.5 conditions, respectively, in the MRS broth containing 10 g/L cassava starch as the sole carbon source when cultivated at 37 °C for 48 h. A control pH condition of 6.5 improved and stabilized the yield of L-lactic acid production directly from starch even at a high concentration of starch at up to 150 g/L. This paper is the first report describing the properties of purified α-amylase from E. faecium. Additionally, pullulanase and cyclodextrinase activities were also firstly recorded from E. faecium K-1.
Collapse
|
20
|
|
21
|
Chitin extraction from crab shells by Bacillus bacteria. Biological activities of fermented crab supernatants. Int J Biol Macromol 2015; 79:167-73. [DOI: 10.1016/j.ijbiomac.2015.04.027] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 03/28/2015] [Accepted: 04/13/2015] [Indexed: 11/24/2022]
|
22
|
Molecular cloning and biochemical characterization of a novel cold-adapted alpha-amylase with multiple extremozyme characteristics. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2014.10.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
23
|
Ozturk HU, Denizci AA, Ogan A, Kazan D. A Maltooligosaccharides Producing α-Amylase fromBacillus subtilisSDP1 Isolated from Rhizosphere ofAcacia cyanophyllaLindley. FOOD BIOTECHNOL 2014. [DOI: 10.1080/08905436.2014.963600] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
24
|
Niyonzima FN, More SS. Detergent-Compatible Bacterial Amylases. Appl Biochem Biotechnol 2014; 174:1215-1232. [DOI: 10.1007/s12010-014-1144-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2014] [Accepted: 08/06/2014] [Indexed: 10/24/2022]
|
25
|
Xie F, Quan S, Liu D, Ma H, Li F, Zhou F, Chen G. Purification and characterization of a novel α-amylase from a newly isolated Bacillus methylotrophicus strain P11-2. Process Biochem 2014. [DOI: 10.1016/j.procbio.2013.09.025] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
26
|
Peng H, Wang Y, Zheng Y, Wang M, Xiao Y, Gao Y. α-Amylase (AmyP) of glycoside hydrolase subfamily GH13_37 is resistant to various toxic compounds. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.molcatb.2013.10.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
27
|
Kalpana BJ, Sindhulakshmi M, Pandian SK. Amylase enzyme from Bacillus subtilis S8-18: a potential desizing agent from the marine environment. Biotechnol Appl Biochem 2013; 61:134-44. [PMID: 23659677 DOI: 10.1002/bab.1122] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2012] [Accepted: 05/04/2013] [Indexed: 11/10/2022]
Abstract
The present study is aimed at developing an economical medium for the production of α-amylase from Bacillus subtilis S8-18, a marine sediment isolate from Palk Bay, with various agricultural by-products that are cheap and rich in starch. These products include wheat bran, wheat husk, rice bran, rice husk, and potato peel and are used to replace soluble starch present in the Luria Bertani (LB) broth (synthetic medium). The rice husk was found to be the best to influence enzyme production significantly (61,186 IU mL⁻¹) when compared with the yield of 30,026 IU mL⁻¹ obtained by commercial starch. Hence, LB broth containing rice husk was considered an economical medium. In addition, the effect of various nutritional and physiological factors on enzyme production was also investigated. Furthermore, the desizing efficiency of α-amylases produced by synthetic and economical media was evaluated through various assays like reducing sugar estimation, weight loss assay, drop absorbency assay, scanning electron microscopy, and Fourier transform infrared analyses. In addition, a commercial α-amylase from B. subtilis was also used in desizing analyses for comparative purposes. It revealed that the α-amylase from the economical medium was as effective in desizing the cotton fabrics as that of the commercial enzyme and much superior to the enzyme produced through the synthetic medium.
Collapse
Affiliation(s)
- Balu Jancy Kalpana
- Department of Biotechnology, Alagappa University, Karaikudi, Tamil Nadu, India
| | | | | |
Collapse
|
28
|
Ligase-Independent Cloning of Amylase Gene from a Local Bacillus subtilis Isolate and Biochemical Characterization of the Purified Enzyme. Appl Biochem Biotechnol 2013; 171:263-78. [DOI: 10.1007/s12010-013-0331-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2012] [Accepted: 06/16/2013] [Indexed: 11/25/2022]
|
29
|
Purification and characterization of a new glucoamylopullulanase from thermotolerant alkaliphilic Bacillus subtilis DR8806 of a hot mineral spring. Process Biochem 2012. [DOI: 10.1016/j.procbio.2012.02.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
30
|
|
31
|
IUCHI A, HARUGUCHI S, MONGKOLTHANARUK W, ARIMA J, NAGASE M, KHANH HQ, ICHIYANAGI T, YAMAGUCHI T, SHIMOMURA N, AIMI T. Characterization of Novel Amylase from Amylolytic Lactic Acid Bacteria Pediococcus ethanolidurans Isolated from Japanese Pickles (Nuka-zuke). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012. [DOI: 10.3136/fstr.18.861] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|