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Wu X, Luo D, Zhang Y, Jin L, Crabbe MJC, Qiao Q, Li G, Zhang T. Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn ( Crataegus chungtienensis). PLANT DIVERSITY 2023; 45:590-600. [PMID: 37936817 PMCID: PMC10625895 DOI: 10.1016/j.pld.2023.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/16/2023] [Accepted: 02/05/2023] [Indexed: 11/09/2023]
Abstract
Hawthorns are important medicinal and edible plants with a long history of health protection in China. Besides cultivated hawthorn, other wild hawthorns may also have excellent medicinal and edible value, such as Crataeguschungtienensis, an endemic species distributed in the Southwest of China. In this study, by integrating the flavor-related metabolome and transcriptome data of the ripening fruit of C. chungtienensis, we have developed an understanding of the formation of hawthorn fruit quality. The results show that a total of 849 metabolites were detected in the young and mature fruit of C. chungtienensis, of which flavonoids were the most detected metabolites. Among the differentially accumulated metabolites, stachyose, maltotetraose and cis-aconitic acid were significantly increased during fruit ripening, and these may be important metabolites affecting fruit flavor change. Moreover, several flavonoids and terpenoids were reduced after fruit ripening compared with young fruit. Therefore, using the unripe fruit of C. chungtienensis may allow us to obtain more medicinal active ingredients such as flavonoids and terpenoids. Furthermore, we screened out some differentially expressed genes (DEGs) related to fruit quality formation, which had important relationships with differentially accumulated sugars, acids, flavonoids and terpenoids. Our study provides new insights into flavor formation in wild hawthorn during fruit development and ripening, and at the same time this study lays the foundation for the improvement of hawthorn fruit flavor.
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Affiliation(s)
- Xien Wu
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - Dengli Luo
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - Yingmin Zhang
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - Ling Jin
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - M. James C. Crabbe
- Wolfson College, Oxford University, Oxford, UK
- Institute of Biomedical and Environmental Science & Technology, School of Life Sciences, University of Bedfordshire, Park Square, Luton, UK
- School of Life Sciences, Shanxi University, Taiyuan, China
| | - Qin Qiao
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, China
| | - Guodong Li
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - Ticao Zhang
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
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Mondal S, Mondal K, Halder SK, Thakur N, Mondal KC. Microbial Amylase: Old but still at the forefront of all major industrial enzymes. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Exploring the Diversity and Biotechnological Potential of Cultured and Uncultured Coral-Associated Bacteria. Microorganisms 2021; 9:microorganisms9112235. [PMID: 34835361 PMCID: PMC8622030 DOI: 10.3390/microorganisms9112235] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/20/2021] [Accepted: 10/24/2021] [Indexed: 11/17/2022] Open
Abstract
Coral-associated microbes are crucial for the biology of their hosts, contributing to nutrient cycling, adaptation, mitigation of toxic compounds, and biological control of pathogens. Natural products from coral-associated micro-organisms (CAM) may possess unique traits. Despite this, the use of CAM for biotechnological purposes has not yet been adequately explored. Here, we investigated the production of commercially important enzymes by 37 strains of bacteria isolated from the coral species Mussismilia braziliensis, Millepora alcicornis, and Porites astreoides. In-vitro enzymatic assays showed that up to 56% of the isolates produced at least one of the seven enzymes screened (lipase, caseinase, keratinase, cellulase, chitinase, amylase, and gelatinase); one strain, identified as Bacillus amyloliquefaciens produced all these enzymes. Additionally, coral species-specific cultured and uncultured microbial communities were identified. The phylum Firmicutes predominated among the isolates, including the genera Exiguobacterium, Bacillus, and Halomonas, among others. Next-generation sequencing and bacteria culturing produced similar but also complementary data, with certain genera detected only by one or the other method. Our results demonstrate the importance of exploring different coral species as sources of specific micro-organisms of biotechnological and industrial interest, at the same time reinforcing the economic and ecological importance of coral reefs as reservoirs of such diversity.
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Hu X, Tian R, Wang K, Cao Z, Yan P, Li F, Li X, Li S, He P. The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production. Food Res Int 2021; 148:110626. [PMID: 34507770 DOI: 10.1016/j.foodres.2021.110626] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 07/16/2021] [Accepted: 07/19/2021] [Indexed: 10/20/2022]
Abstract
Fermented grain (FG), a complex and unique ecosystem, is the main microbial habitats, biochemical reaction system and direct source of flavor compounds for the Chinese strong-flavor Baijiu (CSFB) production. However, the dynamics of physicochemical properties, prokaryotic community and flavor compounds of FGs during the long-term fermentation process are still not completely clear. Here, the above topics on FGs in the actual production process were comprehensively studied by using a combination of physicochemical analysis, GC-MS detection and Illumina HiSeq sequencing methods. The whole fermentation process could be divided into two stages including early (0-25d) and the later stage (25-60d) based on the dynamics of FG physicochemical properties and the changes of prokaryotic community diversity. A total of 41phyla and 364 genera were detected, and 9 of them were dominant genera in FG complex ecosystem, including Lactobacillus, Pediococcus, Ochrobactrum, Bacillus etc. Among them, the dynamics of 29 top10 genera in FGs were mainly influenced by the starch and total acid, followed by NH4+ and ethanol, and 7 genera (hubs, e.g., Clostridium, Methanosaeta, Bacillus, etc.) of them may play important roles in FG ecosystem stability. A total of 71 volatiles including 33 esters, 14 alcohols, 9 fatty acids, 5 phenols, and 10 other compounds were detected in the FGs, and most of them formed in the early stage. Some important flavor substances (e.g., ethyl octanoate, 3-methylbutanol, hexanoate, etc.) increased in the later stage. Moreover, the formation of some flavor compound might require multiple microbes involved. For instance, ten of the top10 genera, including Lactobacillus, Clostridium, Methanosarcina, Sedimentibacter, Bacillus, etc., were significantly and positively correlated with four important esters. This study may help to clarify the complex correlations among prokaryotic community, physicochemical properties and flavors, allow the improvement of CSFB quality by using bioaugmentation and/or controlling environmental factors, and shed more light on the ecological rules guiding community assembly in FGs.
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Affiliation(s)
- Xiaolong Hu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
| | - Ruijie Tian
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Kangli Wang
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Zhenhua Cao
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Peixun Yan
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Fuqiang Li
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Xuesi Li
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Shaoliang Li
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Peixin He
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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Crini G, French AD, Kainuma K, Jane JL, Szente L. Contributions of Dexter French (1918-1981) to cycloamylose/cyclodextrin and starch science. Carbohydr Polym 2021; 257:117620. [PMID: 33541648 DOI: 10.1016/j.carbpol.2021.117620] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/02/2021] [Accepted: 01/02/2021] [Indexed: 11/29/2022]
Abstract
Professor Dexter French (1918-1981) was an American chemist and biochemist at Iowa State College (University in 1959). He devoted his career to advance knowledge of polysaccharides and oligosaccharides, in particular starch, cyclodextrins, and enzymes. Cyclodextrins are oligosaccharides obtained from starch and are typically cage molecules with a hydrophobic cavity that can encapsulate other compounds nowadays the basis for many industrial applications. Since the 1960s, he has been recognized as an outstanding authority in the field of starches and cyclodextrins and has inspired researchers in laboratories around the world. This review, on the fortieth anniversary of his death, commemorates his remarkable contribution to starch and cyclodextrin chemistry. Firstly, we give an overview of his personal life and career. Secondly, we highlight some of the results on starch and cyclodextrins from Professor French and his group. A third part discusses his impact on the modern chemistry of cyclodextrins and starch.
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Affiliation(s)
- Grégorio Crini
- Chrono-environnement, Faculté Sciences & Techniques, Université Bourgogne Franche-Comté, 16 route de Gray, 25000, Besançon, France.
| | - Alfred D French
- Southern Regional Research Center, USDA, New Orleans, LO, 70124, United States
| | - Keiji Kainuma
- Honorary member, The Agricultural Society of Japan, 2-29-4, Higashi, Tsukuba, 305-0046, Japan
| | - Jay-Lin Jane
- Charles F. Curtiss Distinguished Professor, Emeritus, Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, United States
| | - Lajos Szente
- CycloLab Cyclodextrin Research & Development Ltd., Illatos 7, Budapest, H-1097, Hungary
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Su L, Yang Y, Wu J. Recombinant expression, characterization and application of maltotetraohydrolase from Pseudomonas saccharophila. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3456-3464. [PMID: 32167164 DOI: 10.1002/jsfa.10381] [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: 09/02/2019] [Revised: 12/03/2019] [Accepted: 03/13/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Maltotetraohydrolase, widely used in food and medical fields, possesses the ability to hydrolyze starch to produce maltooligosaccharides with maltotetraose as the main product. It also has the potential usage in delaying bread aging. RESULTS Pseudomonas saccharophila maltotetraohydrolase was expressed in Bacillus subtilis WS11. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed obvious bands at 57 kDa (maltotetraohydrolase I) and 47 kDa (maltotetraohydrolase II). Both showed similar enzymatic properties, although the catalytic efficiency of maltotetraohydrolase I was 4.93 fold higher than that of maltotetraohydrolase II using soluble starch as substrate. In addition, the maltotetraohydrolase production was further scaled up in a 3-L fermentor, and the highest activity reached 1907 U mL-1 . Then, the recombinant maltotetraohydrolase was used to produce maltotetraose. The maltotetraose yields catalyzed by maltotetraohydrolase I and II reached 73.2% and 69.7%, respectively. Finally, when recombinant maltotetraohydrolase was used in bread-making, texture profile analysis of the bread indicated recombinant maltotetraohydrolase I exhibited a significant anti-aging effect. CONCLUSION This is the first describing high-efficient expression of P. saccharophila maltotetraohydrolase in the food safety strain B. subtilis, and the yield represented the highest level ever reported. Excellent results were also obtained with respect to the preparation of maltotetraose and delaying bread aging using the recombinant maltotetraohydrolase. The present study will help lay the foundation for the industrial production and application of maltotetraohydrolase. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lingqia Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Yanan Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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Xie X, Ban X, Gu Z, Li C, Hong Y, Cheng L, Li Z. Structure-Based Engineering of a Maltooligosaccharide-Forming Amylase To Enhance Product Specificity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:838-844. [PMID: 31896254 DOI: 10.1021/acs.jafc.9b07234] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Maltooligosaccharide-forming amylases (MFAses) are promising tools for a variety of food industry applications because they convert starch into functional maltooligosaccharides. The MFAse from Bacillus stearothermophilus STB04 (BstMFAse) is a thermostable enzyme that preferentially produces maltopentaose and maltohexaose. An X-ray crystal structure of the BstMFAse-acarbose complex suggested that mutation of glycine 109 would increase its maltohexaose specificity. Using site-directed mutagenesis, glycine 109 was replaced with several different amino acids. Mutant-containing asparagine (G109N), aspartic acid (G109D), and phenylalanine (G109F) produced 36.1, 42.4, and 39.0% maltohexaose from starch, respectively, which was greater than that produced by the wild-type (32.9%). These mutants also exhibited substantially altered oligosaccharide hydrolysis patterns in favor of maltohexaose production. Homology models suggested that the mutants form extra interactions with the substrate at subsite -6, which were responsible for the enhanced maltohexaose specificity of BstMFAse. The results of this study support the proposition that binding of the substrate's nonreducing end in the nonreducing end-subsite of the MFAse active center plays a crucial role in its product specificity.
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Affiliation(s)
- Xiaofang Xie
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Xiaofeng Ban
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Caiming Li
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Yan Hong
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Li Cheng
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control , Jiangnan University , Wuxi 214122 , People's Republic of China
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Xie X, Li Y, Ban X, Zhang Z, Gu Z, Li C, Hong Y, Cheng L, Jin T, Li Z. Crystal structure of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04. Int J Biol Macromol 2019; 138:394-402. [PMID: 31325505 DOI: 10.1016/j.ijbiomac.2019.07.104] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Accepted: 07/16/2019] [Indexed: 11/29/2022]
Abstract
To better understand structure-function relationships, an X-ray crystal structure of the maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04 (Bst-MFA) with bound acarbose has been determined at 2.2 Å. The structure revealed a classical three-domain fold stabilized by four calcium ions, in which CaI-CaIII form an unprecedented linear metal triad in the interior of domain B. Catalytic residues are deduced to be two aspartic acids and one glutamic acid (Asp234, Glu264, Asp331), and the acarbose is bound to surrounding amino acid residues, mainly through extensive hydrogen bonds. Furthermore, analysis of the structure indicates the existence of at least 8 subsites in Bst-MFA, six glycone sites (-6, -5, -4, -3, -2, -1) and two aglycone sites (+1, +2). Subsite +3 remains to be further explored. Sugar-binding subsites contribute to further presentation of the oligosaccharide-binding mode, which explains the product specificity of Bst-MFA to some extent. In addition, we propose a mechanism by which maltooligosaccharide-forming amylases produce particular maltooligosaccharide products, a result different from that seen with typical α-amylases. Finally, the three-dimensional structure of Bst-MFA complexed with acarbose provides the basis for further studies, designed to increase product specificity.
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Affiliation(s)
- Xiaofang Xie
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Yuelong Li
- School of Life Sciences and Medical Center, University of Science and Technology of China, Hefei 230027, People's Republic of China.
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Ziqian Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
| | - Caiming Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Yan Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
| | - Li Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Tengchuan Jin
- School of Life Sciences and Medical Center, University of Science and Technology of China, Hefei 230027, People's Republic of China; Laboratory of Immunology, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, MD 20892, USA.
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
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Zhu X, Tian Y, Xu W, Guang C, Zhang W, Zhang T, Mu W. Bioconversion of sucrose to maltooligosaccharides by the synergistic action of amylosucrase and α-amylase. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.08.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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10
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Pan S, Ding N, Ren J, Gu Z, Li C, Hong Y, Cheng L, Holler TP, Li Z. Maltooligosaccharide-forming amylase: Characteristics, preparation, and application. Biotechnol Adv 2017; 35:619-632. [DOI: 10.1016/j.biotechadv.2017.04.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 01/23/2017] [Accepted: 04/19/2017] [Indexed: 12/17/2022]
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Production and biochemical characterization of a high maltotetraose (G4) producing amylase from Pseudomonas stutzeri AS22. BIOMED RESEARCH INTERNATIONAL 2014; 2014:156438. [PMID: 24963472 PMCID: PMC4055539 DOI: 10.1155/2014/156438] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2014] [Accepted: 04/22/2014] [Indexed: 11/18/2022]
Abstract
Amylase production and biochemical characterization of the crude enzyme preparation from Pseudomonas stutzeri AS22 were evaluated. The highest α-amylase production was achieved after 24 hours of incubation in a culture medium containing 10 g/L potato starch and 5 g/L yeast extract, with initial pH 8.0 at 30°C under continuous agitation at 200 rpm. The optimum temperature and pH for the crude α -amylase activity were 60°C and 8.0, respectively. The effect of different salts was evaluated and it was found that both α -amylase production and activity were Ca(2+)-dependent. The amylolytic preparation was found to catalyze exceptionally the formation of very high levels of maltotetraose from starch (98%, w/w) in the complete absence of glucose since the initial stages of starch hydrolysis (15 min) and hence would have a potential application in the manufacturing of maltotetraose syrups.
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Maalej H, Hmidet N, Ghorbel-Bellaaj O, Nasri M. Purification and biochemical characterization of a detergent stable α-amylase from Pseudomonas stutzeri AS22. BIOTECHNOL BIOPROC E 2013. [DOI: 10.1007/s12257-012-0862-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Sharma A, Satyanarayana T. Characteristics of a High Maltose-Forming, Acid-Stable, and Ca2+-Independent α-amylase of the Acidophilic Bacillus acidicola. Appl Biochem Biotechnol 2013; 171:2053-64. [DOI: 10.1007/s12010-013-0501-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2013] [Accepted: 08/31/2013] [Indexed: 10/26/2022]
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Abstract
This article surveys methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes. The sources of the most common enzymes are listed. These starch conversions are also presented in relation to their applications in the food, pharmaceutical, pulp, textile, and other branches of industry. Some sections are devoted to the fermentation of starch to ethanol and other products, and to the production of cyclodextrins, along with the properties of these products. Light is also shed on the enzymes involved in the digestion of starch in human and animal organisms. Enzymatic processes acting on starch are useful in structural studies of the substrates and in understanding the characteristics of digesting enzymes. One section presents the application of enzymes to these problems. The information that is included covers the period from the early 19th century up to 2009.
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15
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Sharma A, Satyanarayana T. Microbial acid-stable α-amylases: Characteristics, genetic engineering and applications. Process Biochem 2013. [DOI: 10.1016/j.procbio.2012.12.018] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Derde L, Gomand S, Courtin C, Delcour J. Characterisation of three starch degrading enzymes: Thermostable β-amylase, maltotetraogenic and maltogenic α-amylases. Food Chem 2012; 135:713-21. [DOI: 10.1016/j.foodchem.2012.05.031] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2012] [Revised: 04/20/2012] [Accepted: 05/02/2012] [Indexed: 11/29/2022]
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17
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Rajagopalan G, Krishnan C. Hyper-production of α-amylase from agro-residual medium with high-glucose in SSF using catabolite derepressed Bacillus subtilis KCC103. J Basic Microbiol 2010; 50:336-43. [DOI: 10.1002/jobm.200900199] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Ratanakhanokchai K, Kaneko J, Kamio Y, Izaki K. Purification and Properties of a Maltotetraose- and Maltotriose-Producing Amylase from Chloroflexus aurantiacus. Appl Environ Microbiol 2010; 58:2490-4. [PMID: 16348751 PMCID: PMC195809 DOI: 10.1128/aem.58.8.2490-2494.1992] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A maltotetraose- and maltotriose-producing amylase which is stable at alkaline pHs and high temperatures was detected in the culture filtrate of a strain of Chloroflexus aurantiacus J-10-F1, a thermophilic, green, photosynthetic bacterium. The enzyme was purified to homogeneity, as demonstrated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, by means of ultrafiltration, ammonium sulfate fractionation, and DEAE-cellulose, hydroxyapatite, and high-performance liquid chromatographies. The molecular mass of the purified enzyme was estimated to be about 210,000 Da. The isoelectric point of the enzyme was estimated to be 6.24 by polyacrylamide gel electrofocusing. The amylase was stable up to 55 degrees C and at alkaline pHs of up to 12.0. The optimum pH and temperature of the enzyme activity were 7.5 and 71 degrees C, respectively. Metal ions such as Hg, Zn, Cu, Mn, and Ni strongly inhibited the enzyme activity. The enzyme activity was reactivated specifically by Ca after the enzyme was treated with 1 mM EDTA. This enzyme could digest various kinds of raw-starch granules from corn, cassava, and potato. Both maltotetraose and maltotriose were formed as the main enzymatic products from soluble starch.
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Affiliation(s)
- K Ratanakhanokchai
- Department of Applied Biological Chemistry, Faculty of Agriculture, Tohoku University, Sendai 981, Japan
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Matheson N, Caldwell R. Modeling of α(1–4) chain arrangements in α(1–4)(1–6) glucans: The action and outcome of β-amylase and Pseudomonas stutzeri amylase on an α(1–4)(1–6) glucan model. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.10.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Purification and characterization of a hyperthermostable and high maltogenic alpha-amylase of an extreme thermophile Geobacillus thermoleovorans. Appl Biochem Biotechnol 2008; 142:179-93. [PMID: 18025579 DOI: 10.1007/s12010-007-0017-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2006] [Revised: 07/21/2006] [Accepted: 08/18/2006] [Indexed: 10/23/2022]
Abstract
The purified alpha-amylase of Geobacillus thermoleovorans had a molecular mass of 26 kDa with a pI of 5.4, and it was optimally active at 100 degrees C and pH 8.0. The T 1/2 of alpha-amylase at 100 degrees C increased from 3.6 to 5.6 h in the presence of cholic acid. The activation energy and temperature quotient (Q 10) of the enzyme were 84.10 kJ/mol and 1.31, respectively. The activity of the enzyme was enhanced strongly by Co2+ and Fe2+; enhanced slightly by Ba2+, Mn2+, Ni2+, and Mg2+; inhibited strongly by Sn2+, Hg2+, and Pb2+, and inhibited slightly by EDTA, phenyl methyl sulfonyl fluoride, N-ethylmaleimide, and dithiothreitol. The enzyme activity was not affected by Ca2+ and ethylene glycol-bis (beta-amino ethyl ether)-N,N,N,N-tetra acetic acid. Among different additives and detergents, polyethylene glycol 8000 and Tween 20, 40, and 80 stabilized the enzyme activity, whereas Triton X-100, glycerol, glycine, dextrin, and sodium dodecyl sulfate inhibited to a varied extent. alpha-Amylase exhibited activity on several starch substrates and their derivatives. The K m and K cat values (soluble starch) were 1.10 mg/ml and 5.9 x 10(3)/min, respectively. The enzyme hydrolyzed raw starch of pearl millet (Pennisetum typhoides) efficiently.
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21
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Doukyu N, Yamagishi W, Kuwahara H, Ogino H, Furuki N. Purification and characterization of a maltooligosaccharide-forming amylase that improves product selectivity in water-miscible organic solvents, from dimethylsulfoxide-tolerant Brachybacterium sp. strain LB25. Extremophiles 2007; 11:781-8. [PMID: 17619813 DOI: 10.1007/s00792-007-0096-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2007] [Accepted: 06/10/2007] [Indexed: 10/23/2022]
Abstract
A bacterium that secretes maltooligosaccharide-forming amylase in a medium containing 12.5% (vol/vol) dimethylsulfoxide (DMSO) was isolated and identified as Brachybacterium sp. strain LB25. The amylase of the strain was purified from the culture supernatant, and its molecular mass was 60 kDa. The enzyme was stable at pH 7.0-8.5 and active at pH 6.0-7.5. The optimum temperature at pH 7.0 was 35 degrees C in the presence of 5 mM CaCl(2). The enzyme hydrolyzed starch to produce maltotriose primarily. The enzyme was active in the presence of various organic solvents. Its yield and product selectivity of maltooligosaccharides in the presence of DMSO or ethanol were compared with those of the industrial maltotriose-forming amylase from Microbacterium imperiale. Both enzymes improved the production selectivity of maltotriose by the addition of DMSO or ethanol. However, the total maltooligosaccharide yield in the presence of the solvents was higher for LB25 amylase than for M. imperiale amylase.
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Affiliation(s)
- Noriyuki Doukyu
- Department of Life Science,Toyo University, 1-1-1 Izumino, Itakura-machi, Gunma, Japan.
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22
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Fogarty WM, Griffin PJ. Purification and properties of β-amylase produced by bacillus polymyxa. ACTA ACUST UNITED AC 2007. [DOI: 10.1002/jctb.5020250309] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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23
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Yang CH, Liu WH. Cloning and characterization of a maltotriose-producing α-amylase gene from Thermobifida fusca. J Ind Microbiol Biotechnol 2007; 34:325-30. [PMID: 17211634 DOI: 10.1007/s10295-006-0200-6] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2006] [Accepted: 12/04/2006] [Indexed: 11/24/2022]
Abstract
The gene (tfa), encoding a maltotriose-producing alpha-amylase from Thermobifida fusca NTU22, was cloned, sequenced and expressed in Escherichia coli. The gene consists of 1,815 base pairs and encodes a protein of 605 amino acids. The base composition of the tfa coding sequence is 69% G+C and the protein has a predicted pI value of 5.5. The deduced amino acid sequence of the tfa amylase exhibited a high degree of similarity with amylases from Thermomonospora curvata and Streptomyces amylases. The purified amylase could be detected as a single band of about 65 kDa by SDS-polyacrylamide gel electrophoresis and this agrees with the predicted size based on the nucleotide sequence. The optimal pH and temperature of the purified amylase were 7.0 and 60 degrees C, respectively. The properties of purified amylase from the E. coli transformant are similar to that of an amylase purified from the original T. fusca NTU22.
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Affiliation(s)
- Chao-Hsun Yang
- Institute of Microbiology and Biochemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 106, Taiwan
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24
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Vishnu C, Naveena B, Altaf M, Venkateshwar M, Reddy G. Amylopullulanase—A novel enzyme of L. amylophilus GV6 in direct fermentation of starch to L(+) lactic acid. Enzyme Microb Technol 2006. [DOI: 10.1016/j.enzmictec.2005.07.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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25
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Mitsuiki S, Utsunomiya H, Nakama Y, Sakai M, Mukae K, Moriyama Y, Goto M, Furukawa K. Purification and Characterization of Maltotriose-producing Amylases from an Alkaliphilic Nocardiopsis sp. TOA-1. J Appl Glycosci (1999) 2005. [DOI: 10.5458/jag.52.95] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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26
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Yang CH, Liu WH. Purification and properties of a maltotriose-producing α-amylase from Thermobifida fusca. Enzyme Microb Technol 2004. [DOI: 10.1016/j.enzmictec.2004.05.004] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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28
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van der Maarel MJEC, van der Veen B, Uitdehaag JCM, Leemhuis H, Dijkhuizen L. Properties and applications of starch-converting enzymes of the alpha-amylase family. J Biotechnol 2002; 94:137-55. [PMID: 11796168 DOI: 10.1016/s0168-1656(01)00407-2] [Citation(s) in RCA: 675] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the production of maltodextrin, modified starches, or glucose and fructose syrups. Currently, these enzymes comprise about 30% of the world's enzyme production. Besides the use in starch hydrolysis, starch-converting enzymes are also used in a number of other industrial applications, such as laundry and porcelain detergents or as anti-staling agents in baking. A number of these starch-converting enzymes belong to a single family: the alpha-amylase family or family13 glycosyl hydrolases. This group of enzymes share a number of common characteristics such as a (beta/alpha)(8) barrel structure, the hydrolysis or formation of glycosidic bonds in the alpha conformation, and a number of conserved amino acid residues in the active site. As many as 21 different reaction and product specificities are found in this family. Currently, 25 three-dimensional (3D) structures of a few members of the alpha-amylase family have been determined using protein crystallization and X-ray crystallography. These data in combination with site-directed mutagenesis studies have helped to better understand the interactions between the substrate or product molecule and the different amino acids found in and around the active site. This review illustrates the reaction and product diversity found within the alpha-amylase family, the mechanistic principles deduced from structure-function relationship structures, and the use of the enzymes of this family in industrial applications.
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Affiliation(s)
- Marc J E C van der Maarel
- Microbial Physiology Research Group, Department of Microbiology, University of Groningen, Kerklaan 30, 9751 NN, Haren, The Netherlands.
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29
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Uitdehaag JC, Dijkstra BW, Dijkhuizen L. Engineering of cyclodextrin glycosyltransferase reaction and product specificity. BIOCHIMICA ET BIOPHYSICA ACTA 2000; 1543:336-360. [PMID: 11150613 DOI: 10.1016/s0167-4838(00)00233-8] [Citation(s) in RCA: 127] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Duedahl-Olesen L, Kragh KM, Zimmermann W. Purification and characterisation of a malto-oligosaccharide-forming amylase active at high pH from Bacillus clausii BT-21. Carbohydr Res 2000; 329:97-107. [PMID: 11086690 DOI: 10.1016/s0008-6215(00)00153-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Bacillus clausii BT-21 produced an extracellular malto-oligosaccharide-forming amylase active at high pH when grown on starch substrates. The enzyme was purified to homogeneity by affinity and anion-exchange chromatography. The molecular weight of the enzyme estimated by sodium dodecyl sulfate polyacrylamide electrophoresis was 101 kDa. The enzyme showed an optimum of activity at pH 9.5 and 55 degrees C. Maltohexaose was detected as the main initially formed starch hydrolysis product. Maltotetraose and maltose were the main products obtained after hydrolysis of starch by the enzyme for an extended period of time and were not further degraded. The enzyme readily hydrolysed soluble starch, amylopectin and amylose, while cyclodextrins, pullulan or dextran were not degraded. The mode of action during hydrolysis of starch indicated an exo-acting type of amylolytic enzyme mainly producing maltohexaose and maltotetraose. Amino acid sequencing of the enzyme revealed high homology with the maltohexaose-forming amylase from Bacillus sp. H-167.
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31
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Duedahl-Olesen L, Pedersen LH, Larsen KL. Suitability and limitations of methods for characterisation of activity of malto-oligosaccharide-forming amylases. Carbohydr Res 2000; 329:109-19. [PMID: 11086691 DOI: 10.1016/s0008-6215(00)00151-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The suitability and limitations of essential methods and reference substrates used for characterisation of activity of amylolytic enzymes is investigated. Saccharogenic, chromogenic and chromatographic methods are included. The results are discussed in relation to the measurement of reaction rates, determination of action mode and product specificity and the impact on identification and nomenclature of malto-oligosaccharide-forming amylases. An accurate determination of reaction rates using the saccharogenic methods strongly depends on the degree of polymerisation (DP) of the standards used and the hydrolysis products formed by the amylase. Particularly the use of glucose as standard can lead to overestimates due to the differences in the reducing potential of glucose and malto-oligosaccharides. The reliability of the chromogenic methods for determination of action mode depends on the DP of the substrate and the specificity of the amylase. For a characterisation of the starch hydrolysis products and the variation in the DP during hydrolysis, high performance anion-exchange chromatography with pulsed amperometric detection provided a fast and reliable method. A literature survey revealed varying and inconsistent use of nomenclature of malto-oligosaccharide forming amylases. Therefore a systematic approach identifying three main classes of activity is suggested using not only the mode of action and the DP of the major product but also the stage of hydrolysis at which this product is formed.
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32
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Duedahl-Olesen L, Larsen KL, Zimmermann W. Rapid detection of malto-oligosaccharide-forming bacterial amylases by high performance anion-exchange chromatography. Lett Appl Microbiol 2000; 30:312-6. [PMID: 10792653 DOI: 10.1046/j.1472-765x.2000.00720.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
High performance anion-exchange chromatography with pulsed amperometric detection was applied for the rapid analysis of malto-oligosaccharides formed by extracellular enzyme preparations from 49 starch-degrading bacterial strains isolated from soil and compost samples. Malto-oligosaccharide-forming amylases, indicated by a predominant formation of maltohexaose from starch, were produced by enzyme preparations from four of the isolates growing at pH 7.0 and 10.
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Affiliation(s)
- L Duedahl-Olesen
- Biotechnology Laboratory, Department of Civil Engineering, Aalborg University, Aalborg, Denmark
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33
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Duedahl-Olesen L, Zimmermann W, Delcour JA. Effects of Low Molecular Weight Carbohydrates on Farinograph Characteristics and Staling Endotherms of Wheat Flour-Water Doughs. Cereal Chem 1999. [DOI: 10.1094/cchem.1999.76.2.227] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- L. Duedahl-Olesen
- Biotechnology Laboratory, Department of Civil Engineering, Aalborg University, Sohngaardsholmvej 57, DK-9000 Aalborg, Denmark
- Corresponding author. Phone: +45 96 35 84 63. Fax: +45 98 14 25 55. E-mail:
| | - W. Zimmermann
- Biotechnology Laboratory, Department of Civil Engineering, Aalborg University, Sohngaardsholmvej 57, DK-9000 Aalborg, Denmark
| | - J. A. Delcour
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium
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34
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Larsen KL, Duedahl-Olesen L, Jørgen> H, Christensen S, Mathiesen F, Pedersen LH, Zimmermann W. Purification and characterisation of cyclodextrin glycosyltransferase from Paenibacillus sp. F8. Carbohydr Res 1998. [DOI: 10.1016/s0008-6215(98)00178-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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36
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Sasikala C, Ramana CV. Biodegradation and metabolism of unusual carbon compounds by anoxygenic phototrophic bacteria. Adv Microb Physiol 1997; 39:339-77. [PMID: 9328651 DOI: 10.1016/s0065-2911(08)60020-x] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Anoxygenic phototrophic bacteria play an important role in anaerobic nutritional cycles. The most readily used and widely studied carbon sources for growth of these bacteria are organic acids and a few carbohydrates. In this review we survey the growing knowledge on the metabolism of a number of other carbon sources, particularly polymers (starch, poly(3-hydroxyalkanoates)), aromatic compounds (natural and xenobiotic), one-carbon compounds, alcohols, aliphatic hydrocarbons and higher fatty acids, and their influence on various cellular activities of purple non-sulfur bacteria. We also discuss the possible exploitations in various biotechnological processes of this group of microorganisms while metabolizing unusual carbon compounds.
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Affiliation(s)
- C Sasikala
- Environmental Microbial Biotechnology Laboratory, IPGS & R, Jawaharlal Nehru Technological University, Mahaveer Marg, Hyderabad, India
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37
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Morishita Y, Hasegawa K, Matsuura Y, Katsube Y, Kubota M, Sakai S. Crystal structure of a maltotetraose-forming exo-amylase from Pseudomonas stutzeri. J Mol Biol 1997; 267:661-72. [PMID: 9126844 DOI: 10.1006/jmbi.1996.0887] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The three-dimensional structure of an exo-type alpha-amylase from Pseudomonas stutzeri which degrades starch from its non-reducing end to produce maltotetraose has been determined by X-ray structure analysis. The catalytic domain of this enzyme (G4-2), whose structure was determined, is a product of spontaneous limited proteolysis in culture broth. It has 429 amino acid residues and a molecular mass of 47,200, and crystallizes in ammonium sulfate solution at pH 7.5. The structure was elucidated by the multiple isomorphous replacement method and refined at 2.0 A resolution, resulting in a final R-factor of 0.178 for significant reflections with a root-mean-square deviation from ideality in bond distances of 0.013 A. The polypeptide chain of this molecule folds into three domains; the first with a (beta/alpha)8 barrel structure, the second with an excursed part from the first one, and the third with five-stranded antiparallel beta-sheets. The active cleft is formed on the C-terminal side of the beta-sheets in the (beta/alpha)8 barrel as in the known endo-type alpha-amylases. A histidine side-chain nitrogen ND1 is coordinated to one of the bound calcium ion. The recognition site of the non-reducing end of the amylose that determines exo-wise degradation is presumed to be at one end of this cleft where there is a disordered loop consisting of the 66th to 72nd residues, and a loop carrying an aspartic acid (Asp160). These structural features may be responsible for the binding of the non-reducing end of the substrate amylose.
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Affiliation(s)
- Y Morishita
- Institute for Protein Research, Osaka University, Suita, Japan
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38
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39
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Uchida R, Nasu A, Tobe K, Oguma T, Yamaji N. A convenient preparation of maltooctaose and maltononaose by the coupling reaction of cyclomaltodextrinase. Carbohydr Res 1996; 287:271-4. [PMID: 8766210 DOI: 10.1016/0008-6215(96)00083-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- R Uchida
- Research and Development Division, Kikkoman Corporation, Chiba, Japan
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40
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A novel maltotetraose-forming alkaline α-amylase from an alkalophilic Bacillus strain, GM8901. ACTA ACUST UNITED AC 1996. [DOI: 10.1016/s0921-0423(96)80362-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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41
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Kim TU, Gu BG, Jeong JY, Byun SM, Shin YC. Purification and Characterization of a Maltotetraose-Forming Alkaline (alpha)-Amylase from an Alkalophilic Bacillus Strain, GM8901. Appl Environ Microbiol 1995; 61:3105-12. [PMID: 16535108 PMCID: PMC1388562 DOI: 10.1128/aem.61.8.3105-3112.1995] [Citation(s) in RCA: 83] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
An alkalophilic bacterium, Bacillus sp. strain GM8901, grown at pH 10.5 and 50(deg)C, produced five alkaline amylases in culture broth. At an early stage of the bacterial growth, amylase I (Amyl I) was produced initially and then, as cultivation progressed, four alkaline amylases, Amyl II, Amyl III, Amyl IV, and Amyl V, were produced from proteolytic degradation of Amyl I. A serine protease present in the culture medium was believed to be involved in Amyl I degradation. We purified Amyl I from the culture supernatant by ammonium sulfate precipitation, heparin-Sepharose CL-6B column chromatography, phenyl-Toyopearl column chromatography, and Mono Q HR5/5 high-performance liquid chromatography. The molecular weight of Amyl I was estimated to be about 97,000 by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Amyl I had an extremely high optimal pH of 11.0 to 12.0 and was stable in a broad pH range of 6.0 to 13.0. Amyl I had an optimal temperature of 60(deg)C and was stable up to 50(deg)C. Thermostability was increased in the presence of Ca(sup2+) and soluble starch. The enzyme required metal ions such as Ca(sup2+), Mg(sup2+), Cu(sup2+), Co(sup2+), Ag(sup+), Zn(sup2+), and Fe(sup2+) for its enzyme activity and was inhibited by 1 mM EDTA and 1 mM phenylmethylsulfonyl fluoride. According to the mode of action of Amyl I on starch, Amyl I was classified as an (alpha)- and exo-amylase. Amyl I produced maltotetraose predominantly from starch via intermediates such as maltohexaose and maltopentaose.
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42
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Sasikala C, Ramana CV. Biotechnological potentials of anoxygenic phototrophic bacteria. I. Production of single-cell protein, vitamins, ubiquinones, hormones, and enzymes and use in waste treatment. ADVANCES IN APPLIED MICROBIOLOGY 1995; 41:173-226. [PMID: 7572333 DOI: 10.1016/s0065-2164(08)70310-1] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- C Sasikala
- Department of Botany, Osmania University, Hyderabad, India
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43
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Fogarty WM, Bourke AC, Kelly CT, Doyle EM. A constitutive maltotetraose-producing amylase fromPseudomonas sp. IMD 353. Appl Microbiol Biotechnol 1994. [DOI: 10.1007/bf00902717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Fogarty WM, Kelly CT, Bourke AC, Doyle EM. Extracellular maltotetraose-forming amylase ofPseudomonas sp. IMD 353. Biotechnol Lett 1994. [DOI: 10.1007/bf01023328] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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45
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Kubata BK, Suzuki T, Horitsu H, Kawai K, Takamizawa K. Purification and Characterization of
Aeromonas caviae
ME-1 Xylanase V, Which Produces Exclusively Xylobiose from Xylan. Appl Environ Microbiol 1994; 60:531-5. [PMID: 16349182 PMCID: PMC201344 DOI: 10.1128/aem.60.2.531-535.1994] [Citation(s) in RCA: 53] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A xylanase, which produces exclusively xylobiose from oat spelt and birch xylans, was isolated from the culture medium of
Aeromonas caviae
ME-1. The enzyme (xylanase V) was purified by ammonium sulfate fractionation, hydrophobic interaction, and ion-exchange and gel filtration chromatographies. The homogeneity of the final preparation was demonstrated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and agarose gel electrofocusing. The molecular mass and isoelectric point of the xylanase were 46 kDa and 5.4, respectively. Xylanase V had a maximum activity at a pH of 6.8 and at a temperature between 30 and 37°C. It was relatively stable at a pH between 5.0 and 8.6 and a temperature between 25 and 37°C. When soluble birch xylan was used as the substrate, the enzyme had a
K
m
and
V
max
of 2 mg/ml and 182 μmol of xylose equivalent liberated · min
-1
· mg of protein
-1
, respectively. By the action of xylanase V on xylans (from oat spelt and birch), only one product corresponding to xylobiose was observed by thin-layer chromatography. The xylanase V putative product was confirmed to be xylobiose by acid and enzymatic hydrolyses. The xylanase had neither β-xylosidase, α-
l
-arabinofuranosidase, cellulase, nor β-1,3-xylanase activities. Xylotriose was the shortest substrate which the enzyme could attack. These findings suggest that xylanase V is a novel enzyme that cleaves a xylobiose unit from one of the ends of xylans, probably by an exomechanism.
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Affiliation(s)
- B K Kubata
- The United Graduate School of Agricultural Science, Gifu University, Yanagido 1-1, Gifu 501-11, Japan
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46
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Kobayashi T, Kanai H, Hayashi T, Akiba T, Akaboshi R, Horikoshi K. Haloalkaliphilic maltotriose-forming alpha-amylase from the archaebacterium Natronococcus sp. strain Ah-36. J Bacteriol 1992; 174:3439-44. [PMID: 1592801 PMCID: PMC206024 DOI: 10.1128/jb.174.11.3439-3444.1992] [Citation(s) in RCA: 87] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
A haloalkaliphilic archaebacterium, Natronococcus sp. strain Ah-36, produced extracellularly a maltotriose-forming amylase. The amylase was purified to homogeneity by ethanol precipitation, hydroxylapatite chromatography, hydrophobic chromatography, and gel filtration. The molecular weight of the enzyme was estimated to be 74,000 by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The amylase exhibited maximal activity at pH 8.7 and 55 degrees C in the presence of 2.5 M NaCl. The activity was irreversibly lost at low ionic strength. KCl, RbCl, and CsCl could partially substitute for NaCl at higher concentrations. The amylase was stable in the range of pH 6.0 to 8.6 and up to 50 degrees C in the presence of 2.5 M NaCl. Stabilization of the enzyme by soluble starch was observed in all cases. The enzyme activity was inhibited by the addition of 1 mM ZnCl2 or 1 mM N-bromosuccinimide. The amylase hydrolyzed soluble starch, amylose, amylopectin, and, more slowly, glycogen to produce maltotriose with small amounts of maltose and glucose of an alpha-configuration. Malto-oligosaccharides ranging from maltotetraose to maltoheptaose were also hydrolyzed; however, maltotriose and maltose were not hydrolyzed even with a prolonged reaction time. Transferase activity was detected by using maltotetraose or maltopentaose as a substrate. The amylase hydrolyzed gamma-cyclodextrin. alpha-Cyclodextrin and beta-cyclodextrin, however, were not hydrolyzed, although these compounds acted as competitive inhibitors to the amylase activity. Amino acid analysis showed that the amylase was characteristically enriched in glutamic acid or glutamine and in glycine.
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Affiliation(s)
- T Kobayashi
- Laboratory of Microbiology, RIKEN Institute, Saitama, Japan
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Finch P, Sebesta DW. The amylase of Pseudomonas stutzeri as a probe of the structure of amylopectin. Carbohydr Res 1992. [DOI: 10.1016/0008-6215(92)85090-m] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Zhou JH, Baba T, Takano T, Kobayashi S, Arai Y. Properties of the enzyme expressed by the Pseudomonas saccharophila maltotetraohydrolase gene (mta) in Escherichia coli. Carbohydr Res 1992; 223:255-61. [PMID: 1596923 DOI: 10.1016/0008-6215(92)80022-s] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
The maltotetraohydrolase gene (mta) from Pseudomonas saccharophila was expressed in Escherichia coli JM109. Maltotetraohydrolase was produced mostly (approximately 90%) in the periplasmic space. The amino-terminal amino acid sequence and molecular weight of the recombinant enzyme were identical with those of the native enzyme, and there was no significant difference in the substrate specificity and modes of action. This system for maltotetraohydrolase expression is useful for studies of the structure and function of the enzyme.
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Affiliation(s)
- J H Zhou
- Institute of Applied Biochemistry, University of Tsukuba, Ibaraki, Japan
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WOO GUNJO, McCORD JD. Maltotetraose Production Using Pseudomonas stutzeri Exo-?-Amylase in a Membrane Recycle Bioreactor. J Food Sci 1991. [DOI: 10.1111/j.1365-2621.1991.tb14631.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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50
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Ogawa K, Murata T, Usui T. Maltotetraose-forming, amylase-mediated, p-nitrophenyl alpha- and beta-maltopentaoside formation in an aqueous-organic solvent system: a substrate for human amylase in serum. Carbohydr Res 1991; 212:289-94. [PMID: 1720345 DOI: 10.1016/0008-6215(91)84068-p] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- K Ogawa
- Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University, Japan
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