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de Oliveira Garcia S, Sibaja KVM, Nogueira WV, Feltrin ACP, Pinheiro DFA, Cerqueira MBR, Badiale Furlong E, Garda-Buffon J. Peroxidase as a simultaneous degradation agent of ochratoxin A and zearalenone applied to model solution and beer. Food Res Int 2020; 131:109039. [PMID: 32247492 DOI: 10.1016/j.foodres.2020.109039] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/12/2020] [Accepted: 01/26/2020] [Indexed: 12/16/2022]
Abstract
The aim of this study was to evaluate the action of the commercial peroxidase (POD) enzyme (Armoracia rusticana) on the simultaneous degradation of ochratoxin A (OTA) and zearalenone (ZEA) in model solution and beer. For this purpose, the reaction parameters for POD action were optimized, POD application in the degradation of mycotoxins in model solution and beer was evaluated and the kinetic parameters of POD were defined (Michaelis-Menten constant - KM and maximal velocity - Vmax). In the reaction conditions (pH 7, ionic strength of 25 mM, incubation at 30 °C, addition of 26 mM H2O2 and 1 mM potassium ion), POD (0.6 U mL-1) presented the maximum activity for simultaneous degradation of OTA and ZEA of 27.0 and 64.9%, respectively, in model solution after 360 min. The application of POD in beer resulted in the simultaneous degradation of OTA and ZEA of 4.8 and 10.9%, respectively. The kinetic parameters KM and Vmax for degradation of OTA and ZEA were 50 and 10,710 nM and 0.168 and 72 nM min-1, respectively. Therefore, POD can be a promising alternative to mitigate the contamination of OTA and ZEA in model solution and beer, minimizing their effects in humans.
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Affiliation(s)
- Sabrina de Oliveira Garcia
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Karen Vanessa Marimón Sibaja
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Wesclen Vilar Nogueira
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Ana Carla Penteado Feltrin
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Diean Fabiano Alvares Pinheiro
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Maristela Barnes Rodrigues Cerqueira
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Eliana Badiale Furlong
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil.
| | - Jaqueline Garda-Buffon
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil.
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Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry. Food Chem 2018; 268:94-100. [PMID: 30064809 DOI: 10.1016/j.foodchem.2018.06.042] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 06/04/2018] [Accepted: 06/09/2018] [Indexed: 11/21/2022]
Abstract
Pepsin is the first protease that food proteins encounter in the digestive tract. However, most of the previous studies on the enzymatic kinetics of pepsin were based on the hydrolysis of small synthetic peptides, due to the limitations in methodology and the complexity of protein substrate. To better understand the role of pepsin in protein digestion, we used isothermal titration calorimetry to study the enzymatic kinetics of pepsin with bovine serum albumin as the substrate. We found that pepsin has a higher catalytic rate at lower pH, while its affinity to substrate is lower. At the same pH, pepsin has lower activity and affinity at higher ionic strengths. We found contrasting kinetic parameters for pepsin-catalyzed hydrolysis of bovine serum albumin and of small synthetic peptides. Time-dependent kinetics also showed that pepsin has lower efficiency towards intermediate peptides during hydrolysis.
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Luo Q, Zhan W, Boom RM, Janssen AEM. Interactions between acid and proteins underin vitrogastric condition – a theoretical and experimental quantification. Food Funct 2018; 9:5283-5289. [DOI: 10.1039/c8fo01033a] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The ionizable amino acid side groups in protein determine its buffer capacity. Buffer capacity influences the acid diffusion in protein-based structures.
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Affiliation(s)
- Qi Luo
- Food Process Engineering
- Wageningen University
- Wageningen
- The Netherlands
| | - Wenting Zhan
- Food Process Engineering
- Wageningen University
- Wageningen
- The Netherlands
| | - Remko M. Boom
- Food Process Engineering
- Wageningen University
- Wageningen
- The Netherlands
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O'Connor CJ, Lai DT, Barton RH. Lamb Pregastric Lipase Activity: Catalyzed Hydrolysis of Dibutyryl-1,2(3)-Propanediols and Butyryl-1(2)-Propanol and Inhibition of the Catalyzed Hydrolysis of Tributyrylglycerol in the Presence of EDTA, LiCl, NaCl and Ethanol. J BIOACT COMPAT POL 2016. [DOI: 10.1177/088391159801300204] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Partially purified lamb pregastric lipase, LPGL, isolated from the tongue and epiglottal region of lamb, was used to catalyze the hydrolysis of tributyrylglycerol, the dibutyryl esters of propanediol and the butyryl esters of propanol at pH 6.5, 35°C. The relative rates of hydrolysis for tributyrylglycerol: dibutyryl-1,2-propanediol: dibutyryl-1,3-propanediol: butyryl-1-propanol: butyryl-2-propanol were 100: 35.4: 12.5: 4.1: 1.1, respectively. Monohydrolysis stoichiometry was observed for tributyrylglycerol and the diesters with saturation kinetics. In contrast, hydrolysis of the monoesters was first-order in substrate. The catalyzed hydrolysis of tributyrylglycerol was ~20% inhibited in the presence of 100 mM EDTA, 10% and 60% in the presence of 1 M NaCl and LiCl, respectively, and ~30% in 10% v/v ethanol.
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Affiliation(s)
- Charmian J. O'Connor
- Department of Chemistry, The University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Douglas T. Lai
- Department of Chemistry, The University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Richard H. Barton
- Department of Chemistry, The University of Auckland, Private Bag 92019, Auckland, New Zealand
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Schmidt T, Zavrel M, Spieß A, Ansorge-Schumacher M. Biochemical peculiarities of benzaldehyde lyase from Pseudomonas fluorescens Biovar I in the dependency on pH and cosolvent concentration. Bioorg Chem 2009; 37:84-9. [DOI: 10.1016/j.bioorg.2009.03.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2008] [Revised: 03/04/2009] [Accepted: 03/04/2009] [Indexed: 11/24/2022]
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Chang YK, Chen JP, Sheu JR, Cheng PJ, Su CH, Chou SY. Direct recovery of alcohol dehydrogenase from unclarified yeast cell homogenate by IDEBAC using an improved scheme for elution. Biochem Eng J 2006. [DOI: 10.1016/j.bej.2006.01.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Course of pH during the formation of amoxicillin by a suspension-to-suspension reaction. Enzyme Microb Technol 2000; 27:576-582. [PMID: 11024520 DOI: 10.1016/s0141-0229(00)00245-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Amoxicillin can be produced in an enzymatic suspension-to-suspension reaction in which the substrate(s) and product(s) are mainly present as solid particles, while the reaction takes place in the liquid phase. During these suspension-to-suspension reactions different subprocesses take place, such as dissolution/crystallization of substrates and products, enzymatic synthesis of the product(s), and undesired enzymatic hydrolysis of substrates and/or products. All these subprocesses are influenced by pH and also influence the pH because the reactants are weak electrolytes. This paper describes a quantitative model for predicting pH and concentrations of reactants during suspension-to-suspension reactions. The model is based on mass and charge balances, pH-dependent solubilities of the reactants, and enzyme kinetics. For the validation of this model, the kinetically controlled synthesis of amoxicillin from 6-aminopenicillanic acid and D-(p)hydroxyphenylglycine methyl ester was studied. The pH and the dissolved concentrations took a very different course at different initial substrate amounts. This was described quite reasonably by the model. Therefore, the model can be used as a tool to optimize suspension-to-suspension reactions of weak electrolytes.
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