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Yupanqui-Mendoza SL, Sánchez-Moncada BJ, Las-Casas B, Castro-Alvarado ÁP. Simple one-step treatment for saccharification of mango peels using an optimized enzyme cocktail of Aspergillus niger ATCC 9642. Braz J Microbiol 2024; 55:1151-1166. [PMID: 38472698 PMCID: PMC11153387 DOI: 10.1007/s42770-024-01303-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Accepted: 03/07/2024] [Indexed: 03/14/2024] Open
Abstract
Developing efficient microbiological methods to convert polysaccharide-rich materials into fermentable sugars, particularly monosaccharides, is vital for advancing the bioeconomy and producing renewable chemicals and energy sources. This study focused on optimizing the production conditions of an enzyme cocktail from Aspergillus niger ATCC 9642 using solid-state fermentation (SSF) and assessing its effectiveness in saccharifying mango peels through a simple, rapid, and efficient one-step process. A rotatable central composite design was employed to determine optimal conditions of moisture, time, and pH for enzyme production in SSF medium. The optimized enzyme cocktail exhibited cellulase activity (CMCase) at 6.28 U/g, filter paper activity (FPase) at 3.29 U/g, and pectinase activity at 117.02 U/g. These optimal activities were achieved with an SSF duration of 81 h, pH of 4.66, and a moisture content of 59%. The optimized enzyme cocktail effectively saccharified the mango peels without the need for chemical agents. The maximum saccharification yield reached approximately 81%, indicating efficient conversion of mango peels into sugars. The enzyme cocktail displayed consistent thermal stability within the tested temperature range of 30-60°C. Notably, the highest sugar release occurred within 36 h, with glucose, arabinose, galactose, and xylose being the primary monosaccharides released during saccharification. This study highlights the potential application of Aspergillus niger ATCC 9642 and SSF for enzymatic production, offering a simple and high-performance process for monosaccharide production. The optimized enzyme cocktail obtained through solid-state fermentation demonstrated efficient saccharification of mango peels, suggesting its suitability for industrial-scale applications.
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Affiliation(s)
- Sergio Luis Yupanqui-Mendoza
- Department of Biotechnology, Laboratory of Applied Bionanotechnology, Lorena School of Engineering, University of São Paulo, Lorena/SP, 12602-810, Brazil.
| | | | - Bruno Las-Casas
- Department of Biotechnology, Laboratory of Applied Bionanotechnology, Lorena School of Engineering, University of São Paulo, Lorena/SP, 12602-810, Brazil
| | - Ángel Pablo Castro-Alvarado
- Department of Science, Biotechnology Research Laboratory, National University of Santa, 02712, Chimbote, Peru
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Meeampun Y, Panyachanakul T, Samosorn S, Dolsophon K, Jiamjariyatam R, Lorliam W, Arnthong J, Suwannarangsee S, Tantayotai P, Krajangsang S. Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation. Sci Rep 2024; 14:6069. [PMID: 38480775 PMCID: PMC10937909 DOI: 10.1038/s41598-024-56298-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 03/05/2024] [Indexed: 03/17/2024] Open
Abstract
Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compounds that affect coffee flavor quality. This work aimed to study the mutation, selection, and characterization of the Wickerhamomyces anomalus strain YWP1-3 as a starter culture to enhance the flavor quality of Arabica coffee. The results revealed that six mutants could produce relatively high levels of the pectinase enzyme on pectin agar media and exhibited high activity levels, ranging from 332.35 to 415.88 U/ml in mucilage broth. Strains UV22-2, UV22-3, UV41-1 and UV32-1 displayed higher levels of amylase activity than did the wild type. The UV22-2 and UV22-3 mutants exhibited the highest pectin degradation indices of 49.22% and 45.97%, respectively, and displayed significantly enhanced growth rates in nitrogen yeast base media supplemented with various sugars; thus, these mutants were evaluated for their ability to serve as a starter for fermentation of Arabica coffee. The cupping scores of coffees derived from UV22-2 and UV22-3 were 83.5 ± 1.5 and 82.0 ± 2.14, respectively. The volatile compounds in the roasted coffee fermented by UV22-2 were analyzed by GC‒MS, which revealed higher levels of furfuryl alcohol and furfuryl acetate than did the other samples. These findings suggested that UV22-2 could be an influential starter culture for Arabica coffee fermentation.
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Affiliation(s)
- Yaowapa Meeampun
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Titiporn Panyachanakul
- Department of Science and Bioinnovation, Faculty of Liberal Arts and Science, Kasetsart University Kamphaeng Saen Campus, Nakhon Pathom, 73140, Thailand
| | - Siritron Samosorn
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Rossaporn Jiamjariyatam
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Wanlapa Lorliam
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Jantima Arnthong
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Klong Luang, 12120, Pathumthani, Thailand
| | - Surisa Suwannarangsee
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Klong Luang, 12120, Pathumthani, Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand.
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Bibi F, Ilyas N, Saeed M, Shabir S, Shati AA, Alfaifi MY, Amesho KTT, Chowdhury S, Sayyed RZ. Innovative production of value-added products using agro-industrial wastes via solid-state fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:125197-125213. [PMID: 37482589 DOI: 10.1007/s11356-023-28765-6] [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: 11/16/2022] [Accepted: 07/08/2023] [Indexed: 07/25/2023]
Abstract
The prevalence of organic solid waste worldwide has turned into a problem that requires comprehensive treatment on all fronts. The amount of agricultural waste generated by agro-based industries has more than triplet. It not only pollutes the environment but also wastes a lot of beneficial biomass resources. These wastes may be utilized as a different option/source for the manufacturing of many goods, including biogas, biofertilizers, biofuel, mushrooms and tempeh as the primary ingredients in numerous industries. Utilizing agro-industrial wastes as good raw materials may provide cost reduction and lower environmental pollution levels. Agro-industrial wastes are converted into biofuels, enzymes, vitamin supplements, antioxidants, livestock feed, antibiotics, biofertilizers and other compounds via solid-state fermentation (SSF). By definition, SSF is a method used when there is little to no free water available. As a result, it permits the use of solid materials as biotransformation substrates. Through SSF methods, a variety of microorganisms are employed to produce these worthwhile things. SSFs are therefore reviewed and discussed along with their impact on the production of value-added items. This review will provide thorough essential details information on recycling and the use of agricultural waste.
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Affiliation(s)
- Fatima Bibi
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Noshin Ilyas
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan.
| | - Maimona Saeed
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
- Department of Botany, GC Women University, Sialkot, Pakistan
| | - Sumera Shabir
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Ali A Shati
- Biology Department, Faculty of Science, King Khalid University, Abha, 9004, Saudi Arabia
| | - Mohammad Y Alfaifi
- Biology Department, Faculty of Science, King Khalid University, Abha, 9004, Saudi Arabia
| | - Kassian T T Amesho
- Institute of Environmental Engineering, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
- Center for Emerging Contaminants Research, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
- Tshwane School for Business and Society, Faculty of Management of Sciences, Tshwane University of Technology, Pretoria, South Africa
- The International University of Management, Centre for Environmental Studies, Main Campus, Dorado Park Ext 1, Windhoek, Namibia
- Regent Business School, Durban, 4001, South Africa
- Destinies Biomass Energy and Farming Pty Ltd, P.O. Box 7387, Swakomund, Namibia
| | - Subrata Chowdhury
- Department of MCA, Sri Venkateswara College of Engineering and Technology, Chittoor, India
| | - Riyazali Zafarali Sayyed
- Faculty of Health and Life Sciences, INTI International University, 71800, Nilai, Negeri Sembilan, Malaysia
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Dwivedi S, Yadav K, Gupta S, Tanveer A, Yadav S, Yadav D. Fungal pectinases: an insight into production, innovations and applications. World J Microbiol Biotechnol 2023; 39:305. [PMID: 37691054 DOI: 10.1007/s11274-023-03741-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Accepted: 08/25/2023] [Indexed: 09/12/2023]
Abstract
The fungal system holds morphological plasticity and metabolic versatility which makes it unique. Fungal habitat ranges from the Arctic region to the fertile mainland, including tropical rainforests, and temperate deserts. They possess a wide range of lifestyles behaving as saprophytic, parasitic, opportunistic, and obligate symbionts. These eukaryotic microbes can survive any living condition and adapt to behave as extremophiles, mesophiles, thermophiles, or even psychrophile organisms. This behaviour has been exploited to yield microbial enzymes which can survive in extreme environments. The cost-effective production, stable catalytic behaviour and ease of genetic manipulation make them prominent sources of several industrially important enzymes. Pectinases are a class of pectin-degrading enzymes that show different mechanisms and substrate specificities to release end products. The pectinase family of enzymes is produced by microbial sources such as bacteria, fungi, actinomycetes, plants, and animals. Fungal pectinases having high specificity for natural sources and higher stabilities and catalytic activities make them promising green catalysts for industrial applications. Pectinases from different microbial sources have been investigated for their industrial applications. However, their relevance in the food and textile industries is remarkable and has been extensively studied. The focus of this review is to provide comprehensive information on the current findings on fungal pectinases targeting diverse sources of fungal strains, their production by fermentation techniques, and a summary of purification strategies. Studies on pectinases regarding innovations comprising bioreactor-based production, immobilization of pectinases, in silico and expression studies, directed evolution, and omics-driven approaches specifically by fungal microbiota have been summarized.
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Affiliation(s)
- Shruti Dwivedi
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Kanchan Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Supriya Gupta
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Aiman Tanveer
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Sangeeta Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Dinesh Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India.
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Corbu VM, Gheorghe-Barbu I, Dumbravă AȘ, Vrâncianu CO, Șesan TE. Current Insights in Fungal Importance-A Comprehensive Review. Microorganisms 2023; 11:1384. [PMID: 37374886 DOI: 10.3390/microorganisms11061384] [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: 05/07/2023] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 06/29/2023] Open
Abstract
Besides plants and animals, the Fungi kingdom describes several species characterized by various forms and applications. They can be found in all habitats and play an essential role in the excellent functioning of the ecosystem, for example, as decomposers of plant material for the cycling of carbon and nutrients or as symbionts of plants. Furthermore, fungi have been used in many sectors for centuries, from producing food, beverages, and medications. Recently, they have gained significant recognition for protecting the environment, agriculture, and several industrial applications. The current article intends to review the beneficial roles of fungi used for a vast range of applications, such as the production of several enzymes and pigments, applications regarding food and pharmaceutical industries, the environment, and research domains, as well as the negative impacts of fungi (secondary metabolites production, etiological agents of diseases in plants, animals, and humans, as well as deteriogenic agents).
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Affiliation(s)
- Viorica Maria Corbu
- Genetics Department, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
| | - Irina Gheorghe-Barbu
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Andreea Ștefania Dumbravă
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Corneliu Ovidiu Vrâncianu
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Tatiana Eugenia Șesan
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
- Academy of Agricultural Sciences and Forestry, 61 Bd. Mărăşti, District 1, 011464 Bucharest, Romania
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Kiani S, Fathi Rezaei P, Jamalzadegan S. Exo-polygalacturonase production enhancement by Piriformospora indica from sugar beet pulp under submerged fermentation using the response surface methodology. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:45815-45826. [PMID: 36708475 DOI: 10.1007/s11356-023-25488-6] [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: 01/21/2022] [Accepted: 01/18/2023] [Indexed: 06/18/2023]
Abstract
This study proposed a novel and cost-effective approach to enhance and optimize the exo-polygalacturonase from P. indica, a root endophytic fungus. In the current investigation, the impact of ammonium sulfate, sugar beet pulp (SBP), and glucose as variables on induction of exo-polygalacturonase from P. indica was optimized using the central composite design (CCD) of response surface methodology (RSM) under submerged fermentation (SmF). Additionally, determination of the exo-polygalacturonase molecular weight and in situ analysis was performed. The optimal reaction conditions, which resulted in the highest enzyme activity, were observed in the following conditions: ammonium sulfate (4 g/L), SBP (20 g/L), and glucose (60 g/L). Under the optimized condition, the maximum enzyme activity reached 19.4 U/ml (127 U/mg), which increased by 5.84 times compared to non-optimized conditions. The exo-polygalacturonase molecular weight was estimated at 60 KDa. In line with the bioinformatic analysis, the exo-polygalacturonase sequence of P. indica showed similarity with Rhizoctonia solani's and Thanateporus cucumeris. These results indicated that SBP acts as a cheap and suitable inducer of exo-polygalacturonase production by P. indica in submerged cultivation. The outcome of this study will be useful for industries to decrease environmental pollution with cost-effective approaches.
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Affiliation(s)
- Somayyeh Kiani
- Department of Biology, Faculty of Science, University of Maragheh, Maragheh, Iran
| | - Parisa Fathi Rezaei
- Department of Biology, Faculty of Science, University of Maragheh, Maragheh, Iran.
| | - Sina Jamalzadegan
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC, 27695-7905, USA
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García-Latorre C, Rodrigo S, Santamaría O. Potential of Fungal Endophytes Isolated from Pasture Species in Spanish Dehesas to Produce Enzymes under Salt Conditions. Microorganisms 2023; 11:microorganisms11040908. [PMID: 37110331 PMCID: PMC10141469 DOI: 10.3390/microorganisms11040908] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/21/2023] [Accepted: 03/30/2023] [Indexed: 04/03/2023] Open
Abstract
Endophytic fungi have been found to produce a wide range of extracellular enzymes, which are increasingly in demand for their industrial applications. Different by-products from the agrifood industry could be used as fungal growth substrates for the massive production of these enzymes, specifically as a way to revalorize them. However, such by-products often present unfavorable conditions for the microorganism’s growth, such as high salt concentrations. Therefore, the objective of the present study was to evaluate the potential of eleven endophytic fungi—which were isolated from plants growing in a harsh environment, specifically, from the Spanish dehesas—for the purposes of the in vitro production of six enzymes (i.e., amylase, lipase, protease, cellulase, pectinase and laccase) under both standard and salt-amended conditions. Under standard conditions, the studied endophytes produced between two and four of the six enzymes evaluated. In most of the producer fungal species, this enzymatic activity was relatively maintained when NaCl was added to the medium. Among the isolates evaluated, Sarocladium terricola (E025), Acremonium implicatum (E178), Microdiplodia hawaiiensis (E198), and an unidentified species (E586) were the most suitable candidates for the massive production of enzymes by using growth substrates with saline properties (such as those found in the many by-products from the agrifood industry). This study should be considered an initial approach by which to further study the identification of these compounds as well as to develop the optimization of their production by directly using those residues.
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Affiliation(s)
- Carlos García-Latorre
- School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Sara Rodrigo
- Indehesa Research Institute, Campus de Badajoz, University of Extremadura, Avda. de Elvas s/n, 06006 Badajoz, Spain;
| | - Oscar Santamaría
- Department of Plant Production and Forest Resources, University Institute for Research in Sustainable Forest Management (iuFOR), University of Valladolid, Avda. Madrid 57, 34004 Palencia, Spain
- Correspondence:
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Kamilari E, Stanton C, Reen FJ, Ross RP. Uncovering the Biotechnological Importance of Geotrichum candidum. Foods 2023; 12:foods12061124. [PMID: 36981051 PMCID: PMC10048088 DOI: 10.3390/foods12061124] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/30/2023] Open
Abstract
Fungi make a fundamental contribution to several biotechnological processes, including brewing, winemaking, and the production of enzymes, organic acids, alcohols, antibiotics, and pharmaceuticals. The present review explores the biotechnological importance of the filamentous yeast-like fungus Geotrichum candidum, a ubiquitous species known for its use as a starter in the dairy industry. To uncover G. candidum's biotechnological role, we performed a search for related work through the scientific indexing internet services, Web of Science and Google Scholar. The following query was used: Geotrichum candidum, producing about 6500 scientific papers from 2017 to 2022. From these, approximately 150 that were associated with industrial applications of G. candidum were selected. Our analysis revealed that apart from its role as a starter in the dairy and brewing industries, this species has been administered as a probiotic nutritional supplement in fish, indicating improvements in developmental and immunological parameters. Strains of this species produce a plethora of biotechnologically important enzymes, including cellulases, β-glucanases, xylanases, lipases, proteases, and α-amylases. Moreover, strains that produce antimicrobial compounds and that are capable of bioremediation were identified. The findings of the present review demonstrate the importance of G. candidum for agrifood- and bio-industries and provide further insights into its potential future biotechnological roles.
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Affiliation(s)
- Eleni Kamilari
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland
- School of Microbiology, University College Cork, T12 YT20 Cork, Ireland
| | - Catherine Stanton
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland
- School of Microbiology, University College Cork, T12 YT20 Cork, Ireland
- Department of Biosciences, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - F Jerry Reen
- School of Microbiology, University College Cork, T12 YT20 Cork, Ireland
- Synthesis and Solid State Pharmaceutical Centre, University College Cork, T12 YT20 Cork, Ireland
| | - R Paul Ross
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland
- School of Microbiology, University College Cork, T12 YT20 Cork, Ireland
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Chakraborty D, Chatterjee S, Althuri A, Palani SG, Venkata Mohan S. Sustainable enzymatic treatment of organic waste in a framework of circular economy. BIORESOURCE TECHNOLOGY 2023; 370:128487. [PMID: 36528180 DOI: 10.1016/j.biortech.2022.128487] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 06/17/2023]
Abstract
Enzymatic treatment of food and vegetable waste (FVW) is an eco-friendly approach for producing industrially relevant value-added products. This review describes the sources, activities and potential applications of crucial enzymes in FVW valorization. The specific roles of amylase, cellulase, xylanase, ligninase, protease, pectinase, tannase, lipase and zymase enzymes were explained. The exhaustive list of value-added products that could be produced from FVW is presented. FVW valorization through enzymatic and whole-cell enzymatic valorization was compared. The note on global firms specialized in enzyme production reiterates the economic importance of enzymatic treatment. This review provides information on choosing an efficient enzymatic FVW treatment strategy, such as nanoenzyme and cross-linked based enzyme immobilization, to make the process viable, sustainable and cheaper. Finally, the importance of life cycle assessment of enzymatic valorization of FVW was impressed to prove this approach is a better option to shift from a linear to a circular economy.
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Affiliation(s)
- Debkumar Chakraborty
- Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India
| | - Sulogna Chatterjee
- Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Avanthi Althuri
- Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India; Department of Biotechnology, Indian Institute of Technology Hyderabad, Kandi, Sangareddy-502284, Telangana, India
| | - Sankar Ganesh Palani
- Environmental Biotechnology Laboratory, Department of Biological Sciences, Birla Institute of Technology and Science, Pilani, Hyderabad Campus 500078, India
| | - S Venkata Mohan
- Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Zhao H, Lv F, Liu G, Pang X, Han X, Wang X. Effects of starters with different NDF/starch ratio on rumen fermentation parameters and rumen microorganisms in lambs. Front Vet Sci 2023; 10:1064774. [PMID: 36777666 PMCID: PMC9911143 DOI: 10.3389/fvets.2023.1064774] [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: 10/08/2022] [Accepted: 01/10/2023] [Indexed: 01/27/2023] Open
Abstract
Starch and NDF are the main components in the diets of ruminants worldwide and are the main energy source for rumen microorganisms and hosts. The purpose of this study was to investigate the effects of different NDF/starch ratios on rumen fermentation parameters, rumen development and rumen microbes in lambs and to predict the function of rumen microbes by metagenomic techniques. In this study, 30 lambs with birth weights of (3.0 ± 0.5) kg were selected. The lambs of Hu sheep were randomly divided into two groups, fed starter with an NDF/starch ratio of 0.5 (group A) or 1.0 (group C). Samples of the rumen tissue and contents were collected after slaughter. The results showed that the ADG and ADFI of group A were significantly higher than those of group C (P < 0.05), but there was no significant difference in the FCR (P > 0.05). Therefore, from the perspective of feed-related economic benefits, group C showed greater economic value; the A/P of group C was significantly lower than that of group A (0.05 < P < 0.1), and the TVFA showed no significant difference (P > 0.05); The lengths of the rumen papillae of group C was significantly higher than that of group A (0.05 < P < 0.1). There was no significant difference in the abundance of the top 10 species at the phylum level and genus level (P > 0.05). CAZymes gene enrichment was observed in the rumen microbial community of lambs in group C (P < 0.05). In conclusion, group C, fed with starter with a higher NDF/starch ratio, had a higher feeding value. This study provides comprehensive insights into the composition of NDF and starch in lamb starter.
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FERNANDEZ-GÜIMAC SLJ, PEREZ J, MENDOZA JE, BUSTAMANTE DE, CALDERON MS. Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.81922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
| | - Jhordy PEREZ
- Universidad Nacional Toribio Rodríguez de Mendoza, Peru
| | | | - Danilo Edson BUSTAMANTE
- Universidad Nacional Toribio Rodríguez de Mendoza, Peru; Universidad Nacional Toribio Rodríguez de Mendoza, Peru
| | - Martha Steffany CALDERON
- Universidad Nacional Toribio Rodríguez de Mendoza, Peru; Universidad Nacional Toribio Rodríguez de Mendoza, Peru
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Bioprocessing of Agro-Industrial Waste for Maximization of Pectinase Production by a Novel Native Strain Aspergillus cervinus ARS2 Using Statistical Approach. SEPARATIONS 2022. [DOI: 10.3390/separations9120438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The demand for microbial pectinase has increased due to its vast applications in different industries. The current study dealt with the synthesis of pectinase by a novel native strain Aspergillus cervinus ARS2 using agro-industrial waste. Comparative studies conducted on pectinase production by submerged fermentation (SmF) and solid-state fermentation (SSF) showed that pectinase activity was more increased in SSF (44.51 ± 1.33 IU/mL) than in SmF (40.60 ± 1.15 IU/mL) when using orange peel as a substrate. Using SSF, one-factor-at-a-time (OFAT) studies were conducted, considering different process variables such as inoculum size, initial pH, incubation time, moisture content, incubation temperature, and substrate particle size, all of which affected the pectinase activity. OFAT results showed the highest pectinase activity at an inoculum size of 106 spores/mL (43.11 ± 1.06 U/mL), an incubation time of 6 days (43.81 ± 1.21 U/mL), a moisture content of 100% (44.30 ± 1.69 U/mL), a substrate particle size of 1.7 mm (42.06 ± 1.20 U/mL), an incubation temperature of 37 ℃ (45.90 ± 1.33 U/mL), and an initial pH of 4 (43.31 ± 0.89 U/mL). The identified significant process variables were then optimized by response surface methodology (RSM)-central composite design (CCD). The results showed optimum pectinase activity of 107.14 ± 0.71 IU/mL for a substrate particle size of 2 mm, an incubation temperature of 31.5 °C, an initial pH of 4.9, and a moisture content of 107%, which was obtained from the Minitab optimizer. By using statistical optimization, the pectinase production from the isolated novel fungal strain A. cervinus ARS2 was increased 2.38-fold. Therefore, the A. cervinus ARS2 strain can be further explored for large-scale pectinase production which could meet the growing industrial demands.
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Media Optimization by Response Surface Methodology for the Enhanced Production of Acidic Extracellular Pectinase by the Indigenously Isolated Novel Strain Aspergillus cervinus ARS2 Using Solid-State Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pectinolytic enzymes are related enzymes that hydrolyze pectic substances. Pectinolytic enzymes are of great interest in industrial applications for softening fruits, extracting and clarifying juices, extracting olive oil, retting textile fibers, preparing gel, and isolating protoplasts. The current work presents acidic extracellular pectinase production using low-cost agro-industrial waste with the indigenously isolated novel strain Aspergillus cervinus. Two fungal isolates, ARS2 and ARS8, with maximum pectinase activity, 41.88 ± 1.57 IU/mL and 39.27 ± 1.14 IU/mL, respectively, were screened out of 27 isolates from decayed fruit peels (orange, banana, and lemon) and soil containing decomposed vegetables. The isolate ARS2, identified as Aspergillus cervinus by molecular characterization, showed the highest pectinase activity of 43.05 ± 1.38IU/mL during screening and was further used for media component screening and optimization studies. To understand their effect on pectinase activity, one-factor-at-a-time (OFAT) studies were conducted on carbon sources, nitrogen sources, and mineral salts. The OFAT results showed the highest pectinase activity for orange peel (carbon source) at 44.51 ± 1.33 IU/mL, peptone (nitrogen source) at 45.05 ± 1.04 IU/mL, and NaH2PO4 (mineral salts) at 43.21 ± 1.12 IU/mL. The most significant media components screened by the Plackett–Burman (PB) design based on the p-value, Pareto chart, and main effect plot, were orange peel (p < 0.001), peptone (p < 0.001), NaH2PO4 (p < 0.001), and KH2PO4 (p < 0.001), which were further optimized using Response Surface Methodology (RSM) and Central Composite Design (CCD). The optimization results for the media components showed a maximum pectinase activity of 105.65 ± 0.31 IU/mL for 10.63 g orange peel, 3.96 g/L peptone, 2.07 g/L KH2PO4, and 2.10 g/L NaH2PO4. Thus, it was discovered that the indigenously isolated novel strain Aspergillus cervinus ARS2 was able to successfully produce a significant amount of pectinase using agro-industrial waste. Therefore, it can be considered for the large-scale optimized production of pectinase to meet industrial demands.
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A PDCA Framework towards a Multi-Response Optimization of Process Parameters Based on Taguchi-Fuzzy Model. Processes (Basel) 2022. [DOI: 10.3390/pr10091894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Multi-response optimization problems investigation is a crucial element in initiatives designed to enhance quality and overall productivity for manufacturing processes. Since no particular algorithm can be employed for all multi-response problems, defining the method that is utilized as a problem-solving technique is a vital step in the process factors optimization. Identifying a formal procedure of implementing the improvement approach in a multi-criteria decision-making problem is a critical need to ensure the consistency and sustainability of the enhancement methods. In this study, a Plan–Do–Check–Act (PDCA) framework is implemented for a case study in the food industry under which a multi-response optimization problem is investigated. The design of experiment (DOE) is used to examine the effect of process parameters on the quality responses by using the Taguchi method to find the optimal setting for each parameter. An orthogonal array (OA) and signal-to-noise (SNR) ratio is employed to investigate the performance characteristics. Each performance characteristic is then converted into a signal-to-noise ratio, and all the ratios are then fed into a fuzzy model to produce a single comprehensive output measure (COM). The average COM values for various factor levels are calculated, and the level that maximizes the COM value for each factor is identified as the optimal level. Results indicated the effectiveness of the applied method to find the optimal factor levels for the multi-response optimization problem under study. The global optimal factor levels that are driven from the fuzzy logic for the studied parameters are 1250, 40, 7.5, and 1:2, for the speed, frying time, cooking time, and the coating ratio, respectively. Means of all the studied quality characteristics were closer to the target values when compared with the initial factors’ settings.
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Reginatto C, Posso dos Santos G, Costa Ramos K, Borges Folle A, Campos de Souza B, Meneghel L, Carra S, Polidoro TA, Moura da Silveira M, Valduga E, Malvessi E. Inoculation conditions improved the pectinase productivity in Aspergillus niger LB-02-SF solid-state cultivation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Pectinase from Microorganisms and Its Industrial Applications. ScientificWorldJournal 2022; 2022:1881305. [PMID: 35311220 PMCID: PMC8933074 DOI: 10.1155/2022/1881305] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Accepted: 02/17/2022] [Indexed: 12/03/2022] Open
Abstract
The utilization of microbial pectinase in different industries has been increased in its world demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and yeast. The utilization of low-cost agro-industrial wastes as substrates has been preferable in pectinase production. Pectinase production faced various parameters optimization constraints such as temperature, pH and production times which are the main factors in pectinase production. The pectinase enzyme is getting attention due to its several advantages; hence, it needs to be explored further to take its maximum advantage in different industries. This review discusses the pectin substance structure, substrate for pectinase production, factors influencing pectinase production, the industrial application of microbial pectinase and also discusses challenges and future opportunities of applying microbial pectinase in industry.
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Singh A, Singh A. Microbial Degradation and Value Addition to Food and Agriculture Waste. Curr Microbiol 2022; 79:119. [PMID: 35235053 DOI: 10.1007/s00284-022-02809-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Accepted: 02/11/2022] [Indexed: 11/26/2022]
Abstract
Food and agriculture waste (FAW) is a serious problem that is increasing globally. Wastage of raw materials or processed food due to various man-made activities is huge. This solid waste which is either being discarded by humans in their daily activities or an obligatory residue of agricultural processes is severely harming our environment. This becomes a major concern in densely populated agri-based countries, like India, China, and the USA. It is strongly debated that such issues need to be addressed very emphatically for sustainable development of ourselves and our surroundings. Lots of economic benefits can be obtained by reducing the food loss or converting the agricultural waste into useful products and these advantages can be in the form of better food security, reduced production cost, biodegradable products, and environment sustainability with cleaner options to reduce the ever-increasing global problem of garbage and waste management. Proper management of these substances can considerably lessen the risks to individual health. Reprocessing of waste is of great advantage as FAW has many components which may form an available resource to be converted to another useful product. Several approaches have been made for converting food waste into fruitful products. Bioconversion being the most prominent approach is helping us in a major way to overcome the problem of FAW. Microorganisms are at the forefront of this and have been extensively explored for their bioconversion potential. The present work focuses on the current state of food and agriculture waste and their valorization approaches. Through extensive literature review, we have highlighted and discussed the potential of microorganisms in bioconversion of waste, major types of functional ingredients derived during the process, and potential constraints in implementation of such state-of-the-art technology at industrial scale. The review also gives a brief technical overview of the conversion of waste products into energy generation and biofuels.
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Affiliation(s)
- Aditi Singh
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Gomti Nagar Extension, Near Malhaur Railway Station, Lucknow, 226028, India.
| | - Avishka Singh
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Gomti Nagar Extension, Near Malhaur Railway Station, Lucknow, 226028, India
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Rafique N, Bashir S, Khan MZ, Hayat I, Orts W, Wong DWS. Metabolic engineering of Bacillus subtilis with an endopolygalacturonase gene isolated from Pectobacterium. carotovorum; a plant pathogenic bacterial strain. PLoS One 2021; 16:e0256562. [PMID: 34936645 PMCID: PMC8694468 DOI: 10.1371/journal.pone.0256562] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 11/20/2021] [Indexed: 12/02/2022] Open
Abstract
Pectinolytic enzymes or pectinases are synthesized naturally by numerous microbes and plants. These enzymes degrade various kinds of pectin which exist as the major component of the cell wall in plants. A pectinase gene encoding endo-polygalacturonase (endo-PGase) enzyme was isolated from Pectobacterium carotovorum a plant pathogenic strain of bacteria and successfully cloned into a secretion vector pHT43 having σA-dependent promoter for heterologous expression in Bacillus subtilis (WB800N).The desired PCR product was 1209bp which encoded an open reading frame of 402 amino acids. Recombinant proteins showed an estimated molecular weight of 48 kDa confirmed by sodium dodecyl sulphate–polyacrylamide-gel electrophoresis. Transformed B. subtilis competent cells harbouring the engineered pHT43 vector with the foreign endo-PGase gene were cultured in 2X-yeast extract tryptone medium and subsequently screened for enzyme activity at various temperatures and pH ranges. Optimal activity of recombinant endo-PGase was found at 40°C and pH 5.0. To assay the catalytic effect of metal ions, the recombinant enzyme was incubated with 1 mM concentration of various metal ions. Potassium chloride increased the enzyme activity while EDTA, Zn++ and Ca++, strongly inhibited the activity. The chromatographic analysis of enzymatic hydrolysates of polygalacturonic acid (PGA) and pectin substrates using HPLC and TLC revealed tri and tetra-galacturonates as the end products of recombinant endo-PGase hydrolysis. Conclusively, endo-PGase gene from the plant pathogenic strain was successfully expressed in Bacillus subtilis for the first time using pHT43 expression vector and could be assessed for enzyme production using a very simple medium with IPTG induction. These findings proposed that the Bacillus expression system might be safer to escape endotoxins for commercial enzyme production as compared to yeast and fungi. Additionally, the hydrolysis products generated by the recombinant endo-PGase activity offer their useful applications in food and beverage industry for quality products.
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Affiliation(s)
- Nagina Rafique
- Department of Food Science and Technology, Faculty of Agriculture, University of the Poonch, Rawalakot, Azad Jammu and Kashmir, Pakistan
- Bioproducts Research Unit, Western Regional Research Centre, United States Department of Agriculture, Albany, California, United States of America
| | - Saiqa Bashir
- Department of Food Science and Technology, Faculty of Agriculture, University of the Poonch, Rawalakot, Azad Jammu and Kashmir, Pakistan
| | - Muhammad Zubair Khan
- Department of Plant Breeding and Molecular Genetics, Faculty of Agriculture, University of Poonch Rawalakot, Azad Jammu and Kashmir, Pakistan
- * E-mail:
| | - Imran Hayat
- Department of Food Science and Technology, Faculty of Agriculture, University of the Poonch, Rawalakot, Azad Jammu and Kashmir, Pakistan
| | - Willium Orts
- Bioproducts Research Unit, Western Regional Research Centre, United States Department of Agriculture, Albany, California, United States of America
| | - Dominic W. S. Wong
- Bioproducts Research Unit, Western Regional Research Centre, United States Department of Agriculture, Albany, California, United States of America
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New insights in pectinase production development and industrial applications. Appl Microbiol Biotechnol 2021; 105:9069-9087. [PMID: 34846574 DOI: 10.1007/s00253-021-11705-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 01/06/2023]
Abstract
Pectinase, a group of pectin degrading enzymes, is one of the most influential industrial enzymes, helpful in producing a wide variety of products with good qualities. These enzymes are biocatalysts and are highly specific, non-toxic, sustainable, and eco-friendly. Consequently, both pectin and pectinase are crucially essential biomolecules with extensive applicatory perception in the biotechnological sector. The market demand and application of pectinases in new sectors are continuously increasing. However, due to the high cost of the substrate used for the growth of microbes, the production of pectinase using microorganisms is limited. Therefore, low-cost or no-cost substrates, such as various agricultural biomasses, are emphasized in producing pectinases. The importance and implications of pectinases are rising in diverse areas, including bioethanol production, extraction of DNA, and protoplast isolation from a plant. Therefore, this review briefly describes the structure of pectin, types and source of pectinases, substrates and strategies used for pectinases production, and emphasizes diverse potential applications of pectinases. The review also has included a list of pectinases producing microbes and alternative substrates for commercial production of pectinase applicable in pectinase-based industrial technology.Key points• Pectinase applications are continuously expanding.• Organic wastes can be used as low-cost sources of pectin.• Utilization of wastes helps to reduce pollution.
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Kumari M, Padhi S, Sharma S, Phukon LC, Singh SP, Rai AK. Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications. 3 Biotech 2021; 11:479. [PMID: 34790503 DOI: 10.1007/s13205-021-03008-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 09/29/2021] [Indexed: 12/13/2022] Open
Abstract
Microorganisms striving in extreme environments and exhibiting optimal growth and reproduction at low temperatures, otherwise known as psychrophilic microorganisms, are potential sources of cold-active enzymes. Owing to higher stability and cold activity, these enzymes are gaining enormous attention in numerous industrial bioprocesses. Applications of several cold-active enzymes have been established in the food industry, e.g., β-galactosidase, pectinase, proteases, amylases, xylanases, pullulanases, lipases, and β-mannanases. The enzyme engineering approaches and the accumulating knowledge of protein structure and function have made it possible to improve the catalytic properties of interest and express the candidate enzyme in a heterologous host for a higher level of enzyme production. This review compiles the relevant and recent information on the potential uses of different cold-active enzymes in the food industry.
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Affiliation(s)
- Megha Kumari
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Swati Sharma
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
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21
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Biorefinery of exhausted olive pomace through the production of polygalacturonases and omega-3 fatty acids by Crypthecodinium cohnii. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102470] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Satapathy S, Soren JP, Mondal KC, Srivastava S, Pradhan C, Sahoo SL, Thatoi H, Rout JR. Industrially relevant pectinase production from Aspergillus parvisclerotigenus KX928754 using apple pomace as the promising substrate. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2021. [DOI: 10.1080/16583655.2021.1978833] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sonali Satapathy
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal University, Bhubaneswar, India
| | | | | | - Shweta Srivastava
- Fragrance and Flavour Development Centre, Ministry of MSME, Govt. of India, Kannauj, India
| | - Chinmay Pradhan
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal University, Bhubaneswar, India
| | - Santi Lata Sahoo
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal University, Bhubaneswar, India
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Cheawchanlertfa P, Tongsuk P, Sutheeworapong S, Waeonukul R, Pason P, Poomputsa K, Ratanakhanokchai K, Kosugi A, Tachaapaikoon C. A novel amylolytic/xylanolytic/cellulolytic multienzyme complex from Clostridium manihotivorum that hydrolyzes polysaccharides in cassava pulp. Appl Microbiol Biotechnol 2021; 105:6719-6733. [PMID: 34436648 DOI: 10.1007/s00253-021-11521-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Revised: 07/26/2021] [Accepted: 08/03/2021] [Indexed: 11/30/2022]
Abstract
Some anaerobic bacteria, particularly Clostridium species, produce extracellular cellulolytic and xylanolytic enzymes as multienzyme complexes (MECs). However, an amylolytic/xylanolytic/cellulolytic multienzyme complex (AXC-MEC) from anaerobic bacteria is rarely found. In this work, the glycoprotein AXC-MEC, composed of subunits of amylolytic, xylanolytic, and cellulolytic enzymes, was isolated from crude extracellular enzyme of the mesophilic anaerobic bacterium Clostridium manihotivorum CT4, grown on cassava pulp, using a milled cassava pulp column and Sephacryl S-500 gel filtration chromatography. The isolated AXC-MEC showed a single band upon native-polyacrylamide gel electrophoresis (native-PAGE). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed at least eight protein bands of the multienzyme complex which predominantly exhibited amylolytic enzyme activity, followed by xylanolytic and cellulolytic enzyme activities. The AXC-MEC is highly capable of degrading starch and non-starch polysaccharides present in cassava pulp into glucose and oligosaccharides, without conventional pretreatment. Base on the genomic analysis of C. manihotivorum CT4, we found no evidence of the known structural components of the well-known multienzyme complexes from Clostridium species, cellulosomes such as scaffoldin, cohesin, and dockerin, indicating that AXC-MEC from strain CT4 exhibit a different manner of assembly from the cellulosomes. These results suggest that AXC-MEC from C. manihotivorum CT4 is a new MEC capable of hydrolyzing cassava pulp into value-added products, which will benefit the starch industry. KEY POINTS: • Glycoprotein AXC-MEC was first reported in Clostridium manihotivorum. • Unlike cellulosomes, AXC-MEC consists of amylase, xylanase, and cellulase. • Glucose and oligosaccharides were hydrolysis products from cassava pulp by AXC-MEC.
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Affiliation(s)
- Pattsarun Cheawchanlertfa
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Pornpimon Tongsuk
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Sawannee Sutheeworapong
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Rattiya Waeonukul
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand.,Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Patthra Pason
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand.,Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Kanokwan Poomputsa
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Khanok Ratanakhanokchai
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand.,Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Akihiko Kosugi
- Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences (JIRCAS), 1-1 Ohwashi, Tsukuba, Ibaraki, 305-8686, Japan
| | - Chakrit Tachaapaikoon
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand. .,Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand.
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Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02678-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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25
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Jiménez-González O, Guerrero-Beltrán JÁ. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09288-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Doan CT, Chen CL, Nguyen VB, Tran TN, Nguyen AD, Wang SL. Conversion of Pectin-Containing By-Products to Pectinases by Bacillus amyloliquefaciens and Its Applications on Hydrolyzing Banana Peels for Prebiotics Production. Polymers (Basel) 2021; 13:polym13091483. [PMID: 34064519 PMCID: PMC8124133 DOI: 10.3390/polym13091483] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 12/11/2022] Open
Abstract
The utilization of pectin-containing by-products may be useful in a variety of fields. This study aims to establish the processing of pectin-containing by-products to produce pectinases using Bacillus amyloliquefaciens TKU050 strain. In this study, several kinds of agricultural pectin-containing by-products from banana (banana peel), rice (rice bran), orange (orange peel), coffee (spent coffee grounds), and wheat (wheat bran) were utilized to provide carbon sources for the production of a pectinase by B. amyloliquefaciens TKU050. B. amyloliquefaciens TKU050 expressed the highest pectinase productivity (0.76 U/mL) on 0.5% wheat bran-containing medium at 37°C for four days. A 58 kDa pectinase was purified from the four-day cultured medium fermented under optimized culture conditions with 7.24% of a recovery ratio and 0.51 U/mg of specific activity, respectively. The optimum temperature, optimum pH, thermal stability, and pH stability of the TKU050 pectinase were 50 °C, pH 6, <50 °C, and pH 6–9, respectively. The TKU050 pectinase was inhibited by sodium dodecyl sulfate and Cu2+. The reducing sugar obtained by hydrolyzing banana peel with TKU050 pectinase showed the growth-enhancing effect on the growth of four tested lactic acid bacteria.
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Affiliation(s)
- Chien Thang Doan
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (C.-L.C.); (T.N.T.)
- Faculty of Natural Sciences and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam
| | - Chien-Lin Chen
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (C.-L.C.); (T.N.T.)
| | - Van Bon Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (V.B.N.); (A.D.N.)
| | - Thi Ngoc Tran
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (C.-L.C.); (T.N.T.)
- Faculty of Natural Sciences and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam
| | - Anh Dzung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (V.B.N.); (A.D.N.)
| | - San-Lang Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (C.-L.C.); (T.N.T.)
- Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan
- Correspondence: ; Tel.: +886-2-2621-5656; Fax: +886-2-2620-9924
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Zhang S, Bilal M, Zdarta J, Cui J, Kumar A, Franco M, Ferreira LFR, Iqbal HMN. Biopolymers and nanostructured materials to develop pectinases-based immobilized nano-biocatalytic systems for biotechnological applications. Food Res Int 2021; 140:109979. [PMID: 33648214 DOI: 10.1016/j.foodres.2020.109979] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 11/27/2020] [Accepted: 12/08/2020] [Indexed: 02/08/2023]
Abstract
Pectinases are the emerging enzymes of the biotechnology industry with a 25% share in the worldwide food and beverage enzyme market. These are green and eco-friendly tools of nature and hold a prominent place among the commercially produced enzymes. Pectinases exhibit applications in various industrial bioprocesses, such as clarification of fruit juices and wine, degumming, and retting of plant fibers, extraction of antioxidants and oil, fermentation of tea/coffee, wastewater remediation, modification of pectin-laden agro-industrial waste materials for high-value products biosynthesis, manufacture of cellulose fibres, scouring, bleaching, and size reduction of fabric, cellulosic biomass pretreatment for bioethanol production, etc. Nevertheless, like other enzymes, pectinases also face the challenges of low operational stability, recoverability, and recyclability. To address the above-mentioned problems, enzyme immobilization has become an eminently promising approach to improve their thermal stability and catalytic characteristics. Immobilization facilitates easy recovery and recycling of the biocatalysts multiple times, leading to enhanced performance and commercial feasibility.In this review, we illustrate recent developments on the immobilization of pectinolytic enzymes using polymers and nanostructured materials-based carrier supports to constitute novel biocatalytic systems for industrial exploitability. The first section reviewed the immobilization of pectinases on polymers-based supports (ca-alginate, chitosan, agar-agar, hybrid polymers) as a host matrix to construct robust pectinases-based biocatalytic systems. The second half covers nanostructured supports (nano-silica, magnetic nanostructures, hybrid nanoflowers, dual-responsive polymeric nanocarriers, montmorillonite clay), and cross-linked enzyme aggregates for enzyme immobilization. The biotechnological applications of the resulted immobilized robust pectinases-based biocatalytic systems are also meticulously vetted. Finally, the concluding remarks and future recommendations are also given.
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Affiliation(s)
- Shuangshuang Zhang
- School of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, Huai'an 223003, China
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, China.
| | - Jakub Zdarta
- Institute of Chemical Technology and Engineering, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, PL-60965 Poznan, Poland
| | - Jiandong Cui
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, No 29, 13th, Avenue, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, PR China
| | - Ashok Kumar
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, Himachal Pradesh 173 234, India
| | - Marcelo Franco
- Department of Exact and Technological Sciences, State University of Santa Cruz, 45654-370 Ilhéus, Brazil
| | - Luiz Fernando Romanholo Ferreira
- Graduate Program in Process Engineering, Tiradentes University, Murilo Dantas Avenue, 300, Farolândia, 49032-490 Aracaju, Sergipe, Brazil; Institute of Technology and Research, Murilo Dantas Avenue, 300, Farolândia, 49032-490 Aracaju, Sergipe, Brazil
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico.
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Lin W, Xu X, Lv R, Huang W, Ul Haq H, Gao Y, Ren H, Lan C, Tian B. Differential proteomics reveals main determinants for the improved pectinase activity in UV-mutagenized Aspergillus niger strain. Biotechnol Lett 2021; 43:909-918. [PMID: 33449253 DOI: 10.1007/s10529-020-03075-w] [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: 10/22/2020] [Accepted: 12/26/2020] [Indexed: 11/29/2022]
Abstract
OBJECTIVES To reveal the potential mechanism and key determinants that contributed to the improved pectinase activity in Aspergillus niger mutant EIMU2, which was previously obtained by UV-mutagenesis from the wild-type A. niger EIM-6. RESULTS Proteomic analysis for Aspergillus niger EIMU2 by two-dimensional electrophoresis demonstrated that mutant EIMU2 harbored a multiple enzyme system for the degradation of pectin, mainly constituting by main-chain-cleaving enzymes polygalacturonase, pectate lyase, pectinesterase, and some accessory enzymes rhamnogalacturonan lyase and arabinofuranosidase. Further quantitatively differential proteomic analysis revealed that the quantities of four proteins, pectinesterase, rhamnogalacturonan lyase A, DNA-directed RNA polymerase A, and a hypothetical protein in strain EIMU2 were much higher than those in EIM-6. PCR amplification, sequencing and alignment analysis of genes for the two main members of pectin-degrading enzymes, pectate lyase and polygalacturonase showed that their sequences were completely consistent in A. niger EIM-6 and mutant EIMU2. CONCLUSIONS The result demonstrated that the improved pectinase activity by UV-mutagenesis in A. niger EIMU2 was probably contributed to the up-regulated expression of rhamnogalacturonan lyase, or pectinesterase, which resulted in the optimization of synergy amongst different components of pectin-degrading enzymes.
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Affiliation(s)
- Weiling Lin
- Engineering Research Center of Industrial Microbiology of Ministry of Education, College of Life Sciences, Fujian Normal University, No.8, Shangsan Road, Cangshan District, Fuzhou, 350108, Fujian, China.,Fujian Health College, Fuzhou, 350101, Fujian, China
| | - Xiaohong Xu
- Library, Fujian Normal University, Fuzhou, 350108, Fujian, China
| | - Ruirui Lv
- Engineering Research Center of Industrial Microbiology of Ministry of Education, College of Life Sciences, Fujian Normal University, No.8, Shangsan Road, Cangshan District, Fuzhou, 350108, Fujian, China
| | - Wei Huang
- Engineering Research Center of Industrial Microbiology of Ministry of Education, College of Life Sciences, Fujian Normal University, No.8, Shangsan Road, Cangshan District, Fuzhou, 350108, Fujian, China.,Institute of Agricultural Quality Standards and Testing Technology Research, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, Fujian, China
| | - Hafeez Ul Haq
- Engineering Research Center of Industrial Microbiology of Ministry of Education, College of Life Sciences, Fujian Normal University, No.8, Shangsan Road, Cangshan District, Fuzhou, 350108, Fujian, China
| | - Yuanyuan Gao
- Engineering Research Center of Industrial Microbiology of Ministry of Education, College of Life Sciences, Fujian Normal University, No.8, Shangsan Road, Cangshan District, Fuzhou, 350108, Fujian, China
| | - Hongli Ren
- Engineering Research Center of Industrial Microbiology of Ministry of Education, College of Life Sciences, Fujian Normal University, No.8, Shangsan Road, Cangshan District, Fuzhou, 350108, Fujian, China
| | - Canhua Lan
- Engineering Research Center of Industrial Microbiology of Ministry of Education, College of Life Sciences, Fujian Normal University, No.8, Shangsan Road, Cangshan District, Fuzhou, 350108, Fujian, China
| | - Baoyu Tian
- Engineering Research Center of Industrial Microbiology of Ministry of Education, College of Life Sciences, Fujian Normal University, No.8, Shangsan Road, Cangshan District, Fuzhou, 350108, Fujian, China.
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29
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Toy JYH, Lu Y, Huang D, Matsumura K, Liu SQ. Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge. Crit Rev Food Sci Nutr 2020; 62:1890-1911. [PMID: 33249876 DOI: 10.1080/10408398.2020.1848788] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
In recent years, food manufacturers are increasingly utilizing enzymes in the production of fruit-based (unfermented and fermented) products to increase yield and maximize product quality in a cost-effective manner. Depending on the fruits and desired product characteristics, different enzymes (e.g. pectinase, cellulase, hemicellulase, amylase, and protease) are used alone or in combinations to achieve optimized processing conditions and improve nutritional and sensorial quality. In this review, the mechanisms of action and sources of different enzymes, as well as their effects on the physicochemical, nutritional, and organoleptic properties of unfermented and fermented fruit-based products are summarized and discussed, respectively. In general, the application of enzymatic hydrolysis treatment (EHT) in unfermented fruit-based product helps to achieve four main purposes: (i) viscosity reduction (easy to filter), (ii) clarification (improved appearance/clarity), (iii) better nutritional quality (increase in polyphenolics) and (iv) enhanced organoleptic characteristic (brighter color and complex aroma profile). In addition, EHT provides numerous other advantages to fermented fruit-based products such as better fermentation efficiency and enrichment in aroma. To meet the demand for new market trends, researchers and manufacturers are increasingly employing non-Saccharomyces yeast (with enzymatic activities) alone or in tandem with Saccharomyces cerevisiae to produce complex flavor profile in fermented fruit-based products. Therefore, this review also evaluates the potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile. Lastly, in view of an increase in lactose-intolerant individuals, the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.
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Affiliation(s)
- Joanne Yi Hui Toy
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
| | - Keisuke Matsumura
- Product and Technology Development Department, Nippon Del Monte Corporation, Numata, Gunma, Japan.,Kikkoman Singapore R&D Laboratory Pte Ltd, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
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30
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John J, Kaimal KS, Smith ML, Rahman PK, Chellam PV. Advances in upstream and downstream strategies of pectinase bioprocessing: A review. Int J Biol Macromol 2020; 162:1086-1099. [DOI: 10.1016/j.ijbiomac.2020.06.224] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 06/22/2020] [Accepted: 06/24/2020] [Indexed: 12/25/2022]
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31
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Karaoğlan M, Erden-Karaoğlan F. Effect of codon optimization and promoter choice on recombinant endo-polygalacturonase production in Pichia pastoris. Enzyme Microb Technol 2020; 139:109589. [DOI: 10.1016/j.enzmictec.2020.109589] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/12/2020] [Accepted: 04/29/2020] [Indexed: 01/17/2023]
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32
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Satapathy S, Rout JR, Kerry RG, Thatoi H, Sahoo SL. Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing. Front Nutr 2020; 7:117. [PMID: 32850938 PMCID: PMC7424017 DOI: 10.3389/fnut.2020.00117] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Accepted: 06/22/2020] [Indexed: 12/29/2022] Open
Abstract
Both pectin and pectinase are vitally imperative biomolecules in the biotechnological sector. These molecules are a feasible non-toxic contrivance of nature with extensive applicative perception. Understanding pectic substances and their structure, unique depolymerization, and biochemical properties such as a catalytic mechanism and the strong interrelationship among these molecules could immensely enhance their applicability in industries. For instance, gaining knowledge with respect to the versatile molecular heterogeneity of the compounds could be considered as the center of concern to resolve the industrial issues from multiple aspects. In the present review, an effort has been made to orchestrate the fundamental information related to structure, depolymerization characteristics, and classification of pectin as well as the types and biochemical properties of pectinase. Furthermore, various production methods related to the optimization of the product and its significant contribution to the pharmaceutical industry (either pectinase or derived pectic substances) are described in this article.
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Affiliation(s)
- Sonali Satapathy
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal University, Bhubaneswar, India
| | | | - Rout George Kerry
- Post Graduate Department of Biotechnology, Utkal University, Bhubaneswar, India
| | | | - Santi Lata Sahoo
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal University, Bhubaneswar, India
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33
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Wu P, Yang S, Zhan Z, Zhang G. Origins and features of pectate lyases and their applications in industry. Appl Microbiol Biotechnol 2020; 104:7247-7260. [PMID: 32666183 DOI: 10.1007/s00253-020-10769-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 05/12/2020] [Accepted: 07/02/2020] [Indexed: 11/25/2022]
Abstract
Pectate lyase treatment can be an alternative strategy of the chemical processing, which causes severe environmental pollution, and has been broadly studied and applied for diverse industrial applications including textile industry, beverage industry, pulp processing, pectic wastewater pretreatment, and oil extraction. This review gave a brief description of the origins, enzymatic characterizations, structure, and applications of pectate lyases (Pels). Most of the reported pectate lyases are originated from microorganisms with a small number of them from plants and animals. Due to the diverse environments that these microorganisms exist, Pels present diversified features, especially for the range of optimal pH and temperature. The diversified biochemical properties of Pels define their applications in different industries, and the applications of alkaline Pels on cotton bioscouring and ramie degumming in textile industry were focused in this review. This review also discussed the perspectives of the development and applications of Pels. KEY POINTS: • The first review on pectate lyase focusing on biotechnological applications. • Origins, features, structures, applications of pectate lyases reviewed. • Applications of alkaline Pels in textile industry demonstrated. • Perspectives on future development and applications of Pels discussed.
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Affiliation(s)
- Pan Wu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, School of Life Sciences, Hubei University, Wuhan, 430062, China
- Wuhan Sunhy Biology Co., Ltd., Wuhan, 430206, China
| | - Shihui Yang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, School of Life Sciences, Hubei University, Wuhan, 430062, China
| | - Zhichun Zhan
- Wuhan Sunhy Biology Co., Ltd., Wuhan, 430206, China
| | - Guimin Zhang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, School of Life Sciences, Hubei University, Wuhan, 430062, China.
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34
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Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020059] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Pectinases are the group of enzymes that catalyze the degradation of pectic substances. It has wide applications in food industries for the production and clarification of wines and juices. The aim of this study was to isolate, screen and characterize pectinase from fungi isolated from various soil samples and evaluate its application in juice clarification. Fungal strains were isolated and screened primarily using 1% citruspectin incorporated potato dextrose agar (PDA) and secondarily using pectinase screening agar medium (PSAM) for pectinolytic organisms. The enzyme was produced by submerged state fermentation and assayed using the dinitro salicylic acid (DNS) method. From 20 different soil samples, 55 fungal isolates were screened primarily and, among them, only 14 isolates were subjected for secondary screening. Out of 14, only four strains showed the highest pectinolytic activity. Among four strains, Aspergillus spp. Gm showed the highest enzyme production at a 48-h incubation period, 1% substrate concentration, and 30 °C temperature. The thermal stability assessment resulted that the activity of pectinase enzyme declines by 50% within 10 min of heating at 60 °C. The optimum temperature, pH, and substrate concentration for the activity of enzyme was 30 °C (75.4 U/mL), 5.8 (72.3 U/mL), and 0.5% (112.0 U/mL), respectively. Furthermore, the yield of the orange juice, the total soluble solid (TSS), and clarity (% transmittance) was increased as the concentration of the pectinase increased, indicating its potential use in juice processing. Overall, the strain Aspergillus spp. Gm was identified as a potent strain for pectinase production in commercial scale.
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35
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Highly efficient fungal pectinase and laccase producers among isolates from flax retting liquor. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101570] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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36
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Production, thermodynamic characterization, and fruit juice quality improvement characteristics of an Exo-polygalacturonase from Penicillium janczewskii. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2020; 1868:140379. [DOI: 10.1016/j.bbapap.2020.140379] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 01/28/2020] [Accepted: 01/31/2020] [Indexed: 01/06/2023]
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37
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Chen CC, Dai L, Ma L, Guo RT. Enzymatic degradation of plant biomass and synthetic polymers. Nat Rev Chem 2020; 4:114-126. [PMID: 37128024 DOI: 10.1038/s41570-020-0163-6] [Citation(s) in RCA: 138] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/09/2020] [Indexed: 12/17/2022]
Abstract
Plant biomass is an abundant renewable resource on Earth. Microorganisms harvest energy from plant material by means of complex enzymatic systems that efficiently degrade natural polymers. Intriguingly, microorganisms have evolved to exploit these ancient mechanisms to also decompose synthetic plastic polymers. In this Review, we summarize the mechanisms by which they decompose non-starch plant biomass and the six major types of synthetic plastics. We focus on the structural features of the enzymes that contribute to substrate recognition and then describe the catalytic mechanisms of polymer metabolism. An understanding of these natural biocatalysts is valuable if we are to exploit their potential for the degradation of synthetic polymers.
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38
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Ladeira Ázar RI, da Luz Morales M, Piccolo Maitan-Alfenas G, Falkoski DL, Ferreira Alfenas R, Guimarães VM. Apple juice clarification by a purified polygalacturonase from Calonectria pteridis. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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39
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Haile M, Kang WH. Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation. Microorganisms 2019; 7:microorganisms7100401. [PMID: 31569406 PMCID: PMC6843319 DOI: 10.3390/microorganisms7100401] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/27/2019] [Accepted: 09/27/2019] [Indexed: 02/03/2023] Open
Abstract
This experiment was carried out to identify and select pectinolytic yeasts that have potential use as a starter culture for coffee fermentation during wet processing. The coffee fruit was fermented for 48 h at 28 °C and a sample was taken from the fermented solution and spread onto yeast extract-peptone-dextrose agar (YPDA) media and incubated at 28 °C. A total of 28 yeasts were isolated, eight of which had the ability to produce pectinase enzymes. The species of those eight yeasts were molecularly identified and confirmed. These yeasts are Wickerhamomyces anomalus (strain KNU18Y3), Saccharomycopsis fibuligera (strain KNU18Y4), Papiliotrema flavescens (strain KNU18Y5 and KNU18Y6), Pichia kudriavzevii (strain KNU18Y7 and KNU18Y8), and Saccharomyces cerevisiae (strain KNU18Y12 and KNU18Y13). The pectin degradation index of S. fibuligera (strain KNU18Y4), W. anomalus (strain KNU18Y3), and P. flavescens (strain KNU18Y6) were higher compared to the others, at 178%, 160%, and 152%, respectively. The pectinase enzyme assays were made on two growth media: coffee pulp media (CPM) and synthetic pectin media (SPM). S. fibuligera (strain KNU18Y4) and W. anomalus (strain KNU18Y3) had great potential in producing polygalacturonase (PG) and pectin lyase (PL) compared to others in both media. However, S. cerevisiae strains (KNU18Y12 and KNU18Y13) produced higher pectin methylesterase (PME). Using MEGA 6 software, the phylogenetic trees were constructed to determine the evolutionary relationship of newly identified yeasts from our experiment and previously published yeast species. The sequences of the yeasts were deposited in the National Center for Biotechnology Information (NCBI) database.
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Affiliation(s)
- Mesfin Haile
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea.
| | - Won Hee Kang
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea.
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40
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Yuan Y, Zhang XY, Zhao Y, Zhang H, Zhou YF, Gao J. A Novel PL9 Pectate Lyase from Paenibacillus polymyxa KF-1: Cloning, Expression, and Its Application in Pectin Degradation. Int J Mol Sci 2019; 20:E3060. [PMID: 31234557 PMCID: PMC6627557 DOI: 10.3390/ijms20123060] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 12/27/2022] Open
Abstract
Pectate lyases play an important role in pectin degradation, and therefore are highly useful in the food and textile industries. Here, we report on the cloning of an alkaline pectate lyase gene (pppel9a) from Paenibacillus polymyxa KF-1. The full-length gene (1350 bp) encodes for a 449-residue protein that belongs to the polysaccharide lyase family 9 (PL9). Recombinant PpPel9a produced in Escherichia coli was purified to electrophoretic homogeneity in a single step using Ni2+-NTA affinity chromatography. The enzyme activity of PpPel9a (apparent molecular weight of 45.3 kDa) was found to be optimal at pH 10.0 and 40 °C, with substrate preference for homogalacturonan type (HG) pectins vis-à-vis rhamnogalacturonan-I (RG-I) type pectins. Using HG-type pectins as substrate, PpPel9a showed greater activity with de-esterified HGs. In addition, PpPel9a was active against water-soluble pectins isolated from different plants. Using this lyase, we degraded citrus pectin, purified fractions using Diethylaminoethyl (DEAE)-sepharose column chromatography, and characterized the main fraction MCP-0.3. High-performance gel permeation chromatography (HPGPC) analysis showed that the molecular mass of citrus pectin (~230.2 kDa) was reduced to ~24 kDa upon degradation. Ultra-performance liquid chromatography - tandem mass spectrometer (UPLC-MS) and monosaccharide composition analyses demonstrated that PpPel9a worked as an endo-pectate lyase, which acted primarily on the HG domain of citrus pectin. In vitro testing showed that the degradation product MCP-0.3 significantly promotes the growth of Lactobacillus plantarum and L. rhamnosus. In this regard, the enzyme has potential in the preparation of pharmacologically active pectin products.
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Affiliation(s)
- Ye Yuan
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
| | - Xin-Yu Zhang
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China.
| | - Yan Zhao
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China.
| | - Han Zhang
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
| | - Yi-Fa Zhou
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
| | - Juan Gao
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China.
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41
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Diversity and Biotechnological Potential of Xylan-Degrading Microorganisms from Orange Juice Processing Waste. WATER 2019. [DOI: 10.3390/w11020274] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The orange juice processing sector produces worldwide massive amounts of waste, which is characterized by high lignin, cellulose and hemicellulose content, and which exceeds 40% of the fruit’s dry weight (d.w.). In this work, the diversity and the biotechnological potential of xylan-degrading microbiota in orange juice processing waste were investigated through the implementation of an enrichment isolation strategy followed by enzyme assays for the determination of xylanolytic activities, and via next generation sequencing for microbial diversity identification. Intracellular rather than extracellular endo-1,4-β-xylanase activities were detected, indicating that peripheral cell-bound (surface) xylanases are involved in xylan hydrolysis by the examined microbial strains. Among the isolated microbial strains, bacterial isolates belonging to Pseudomonas psychrotolerans/P. oryzihabitans spectrum (99.9%/99.8% similarity, respectively) exhibited activities of 280 U/mg protein. In contrast, almost all microbial strains isolated exerted low extracellular 1,4-β-xylosidase activities (<5 U/mg protein), whereas no intracellular 1,4-β-xylosidase activities were detected for any of them. Illumina data showed the dominance of lactic and acetic acid bacteria and of the yeasts Hanseniaspora and Zygosaccharomyces. This is the first report on indigenous xylanolytic microbiota isolated from orange juice processing waste, possessing the biotechnological potential to serve as biocatalysts for citrus biomass valorization through the production of high-added value products and energy recovery.
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