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Sarangi PK, Srivastava RK, Vivekanand V, Goksen G, Sahoo UK, Thakur TK, Debeaufort F, Uysal-Unalan I, Pugazhendhi A. Recovery of green phenolic compounds from lignin-based source: Role of ferulic acid esterase towards waste valorization and bioeconomic perspectives. ENVIRONMENTAL RESEARCH 2024; 256:119218. [PMID: 38782335 DOI: 10.1016/j.envres.2024.119218] [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: 02/05/2024] [Revised: 05/08/2024] [Accepted: 05/21/2024] [Indexed: 05/25/2024]
Abstract
The production of chemicals/products so far relies on fossil-based resources with the creation of several environmental problems at the global level. In this situation, a sustainable and circular economy model is necessitated to mitigate global environmental issues. Production of biowaste from various processing industries also creates environmental issues which would be valorized for the production of industrially important reactive and bioactive compounds. Lignin acts as a vital part in biowaste composition which can be converted into a wide range of phenolic compounds. The phenolic compounds have attracted much attention, owing to their influence on diverse not only organoleptic parameters, such as taste or color, but also active agents for active packaging systems. Crop residues of varied groups, which are an affluent source of lignocellulosic biomass could serve as a renewable resource for the biosynthesis of ferulic acid (FA). FA is obtained by the FA esterase enzyme action, and it can be further converted into various tail end phenolic flavor green compounds like vanillin, vanillic acid and hydroxycinnamic acid. Lignin being renewable in nature, processing and management of biowastes towards sustainability is the need as far as the global industrial point is concerned. This review explores all the approaches for conversion of lignin into value-added phenolic compounds that could be included to packaging applications. These valorized products can exhibit the antioxidant, antimicrobial, cardioprotective, anti-inflammatory and anticancer properties, and due to these features can emerge to incorporate them into production of functional foods and be utilization of them at active food packaging application. These approaches would be an important step for utilization of the recovered bioactive compounds at the nutraceutical and food industrial sectors.
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Affiliation(s)
| | - Rajesh Kumar Srivastava
- Department of Biotechnology, GST, Gandhi Institute of Technology and Management (GITAM), Visakhapatnam, 530045, A.P., India
| | - Vivekanand Vivekanand
- Center for Energy and Environment, Malaviya National Institute of Technology Jaipur, 302 017, Rajasthan, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences, Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, Turkey
| | | | | | - Frederic Debeaufort
- Department of BioEngineering, Institute of Technology Dijon Auxerre, University of Burgundy, 7 Blvd Docteur Petitjean, 20178 Dijon Cedex, France
| | - Ilke Uysal-Unalan
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200, Aarhus N, Denmark; CiFOOD - Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200, Aarhus N, Denmark
| | - Arivalagan Pugazhendhi
- School of Engineering, Lebanese American University, Byblos, Lebanon; Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam 603103, Tamil Nadu, India.
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Yang W, Zheng Z, Shi Y, Reynolds AG, Duan C, Lan Y. Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression. Crit Rev Food Sci Nutr 2024:1-26. [PMID: 38766770 DOI: 10.1080/10408398.2024.2354526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Volatile phenols impart particular aromas to wine. Due to their distinctive aroma characteristics and low sensory thresholds, volatile phenols can easily influence and modify the aroma of wine. Since these compounds can be formed in wines in various ways, it is necessary to clarify the possible sources of each volatile phenol to achieve management during the winemaking process. The sources of volatile phenols in wine are divided into berry-derived, fermentation-derived, and oak-derived. The pathways and factors influencing the formation of volatile phenols from each source are then reviewed respectively. In addition, an overview of the sensory impact of volatile phenols is given, both in terms of the aroma these volatile phenols directly bring to the wine and their contribution through aroma interactions. Finally, as an essential basis for exploring the scientific problems of volatile phenols in wine, approaches to quantitation of volatile phenols and their precursors are discussed in detail. With the advancement of analytical techniques, more details on volatile phenols have been discovered. Further exploration is worthwhile to achieve more detailed monitoring and targeted management of volatile phenols in wine.
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Affiliation(s)
- Weixi Yang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Ziang Zheng
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | | | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
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Liu X, Jiang Y, Liu H, Yuan H, Huang D, Wang T. Research progress and biotechnological applications of feruloyl esterases. BIOCATAL BIOTRANSFOR 2022. [DOI: 10.1080/10242422.2022.2116277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Affiliation(s)
- Xuejun Liu
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
| | - Yi Jiang
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
| | - Hongling Liu
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
| | - Haibo Yuan
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
| | - Di Huang
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
| | - Tengfei Wang
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
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Oliveira DM, Mota TR, Oliva B, Segato F, Marchiosi R, Ferrarese-Filho O, Faulds CB, Dos Santos WD. Feruloyl esterases: Biocatalysts to overcome biomass recalcitrance and for the production of bioactive compounds. BIORESOURCE TECHNOLOGY 2019; 278:408-423. [PMID: 30704902 DOI: 10.1016/j.biortech.2019.01.064] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 01/14/2019] [Accepted: 01/16/2019] [Indexed: 05/25/2023]
Abstract
Ferulic acid and its hydroxycinnamate derivatives represent one of the most abundant forms of low molecular weight phenolic compounds in plant biomass. Feruloyl esterases are part of a microorganism's plant cell wall-degrading enzymatic arsenal responsible for cleaving insoluble wall-bound hydroxycinnamates and soluble cytosolic conjugates. Stimulated by industrial requirements, accelerating scientific discoveries and knowledge transfer, continuous improvement efforts have been made to identify, create and repurposed biocatalysts dedicated to plant biomass conversion and biosynthesis of high-added value molecules. Here we review the basic knowledge and recent advances in biotechnological characteristics and the gene content encoding for feruloyl esterases. Information about several enzymes is systematically organized according to their function, biochemical properties, substrate specificity, and biotechnological applications. This review contributes to further structural, functional, and biotechnological R&D both for obtaining hydroxycinnamates from agricultural by-products as well as for lignocellulose biomass treatments aiming for production of bioethanol and other derivatives of industrial interest.
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Affiliation(s)
- Dyoni M Oliveira
- Department of Biochemistry, State University of Maringá, Maringá, Paraná, Brazil.
| | - Thatiane R Mota
- Department of Biochemistry, State University of Maringá, Maringá, Paraná, Brazil
| | - Bianca Oliva
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, São Paulo, Brazil
| | - Fernando Segato
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, São Paulo, Brazil
| | - Rogério Marchiosi
- Department of Biochemistry, State University of Maringá, Maringá, Paraná, Brazil
| | | | - Craig B Faulds
- Aix-Marseille Université, INRA UMR 1163 Biodiversité et Biotechnologie Fongiques (BBF), 13009 Marseille, France
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van Erven G, Nayan N, Sonnenberg ASM, Hendriks WH, Cone JW, Kabel MA. Mechanistic insight in the selective delignification of wheat straw by three white-rot fungal species through quantitative 13C-IS py-GC-MS and whole cell wall HSQC NMR. BIOTECHNOLOGY FOR BIOFUELS 2018; 11:262. [PMID: 30263063 PMCID: PMC6156916 DOI: 10.1186/s13068-018-1259-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Accepted: 09/11/2018] [Indexed: 05/24/2023]
Abstract
BACKGROUND The white-rot fungi Ceriporiopsis subvermispora (Cs), Pleurotus eryngii (Pe), and Lentinula edodes (Le) have been shown to be high-potential species for selective delignification of plant biomass. This delignification improves polysaccharide degradability, which currently limits the efficient lignocellulose conversion into biochemicals, biofuels, and animal feed. Since selectivity and time efficiency of fungal delignification still need optimization, detailed understanding of the underlying mechanisms at molecular level is required. The recently developed methodologies for lignin quantification and characterization now allow for the in-depth mapping of fungal modification and degradation of lignin and, thereby, enable resolving underlying mechanisms. RESULTS Wheat straw treated by two strains of Cs (Cs1 and Cs12), Pe (Pe3 and Pe6) and Le (Le8 and Le10) was characterized using semi-quantitative py-GC-MS during fungal growth (1, 3, and 7 weeks). The remaining lignin after 7 weeks was quantified and characterized using 13C lignin internal standard based py-GC-MS and whole cell wall HSQC NMR. Strains of the same species showed similar patterns of lignin removal and degradation. Cs and Le outperformed Pe in terms of extent and selectivity of delignification (Cs ≥ Le >> Pe). The highest lignin removal [66% (w/w); Cs1] was obtained after 7 weeks, without extensive carbohydrate degradation (factor 3 increased carbohydrate-to-lignin ratio). Furthermore, though after treatment with Cs and Le comparable amounts of lignin remained, the structure of the residual lignin vastly differed. For example, Cα-oxidized substructures accumulated in Cs treated lignin up to 24% of the total aromatic lignin, a factor two higher than in Le-treated lignin. Contrarily, ferulic acid substructures were preferentially targeted by Le (and Pe). Interestingly, Pe-spent lignin was specifically depleted of tricin (40% reduction). The overall subunit composition (H:G:S) was not affected by fungal treatment. CONCLUSIONS Cs and Le are both able to effectively and selectively delignify wheat straw, though the underlying mechanisms are fundamentally different. We are the first to identify that Cs degrades the major β-O-4 ether linkage in grass lignin mainly via Cβ-O-aryl cleavage, while Cα-Cβ cleavage of inter-unit linkages predominated for Le. Our research provides a new insight on how fungi degrade lignin, which contributes to further optimizing the biological upgrading of lignocellulose.
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Affiliation(s)
- Gijs van Erven
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Nazri Nayan
- Animal Nutrition Group, Wageningen University & Research, De Elst 1, 6708 WD Wageningen, The Netherlands
| | - Anton S. M. Sonnenberg
- Plant Breeding, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Wouter H. Hendriks
- Animal Nutrition Group, Wageningen University & Research, De Elst 1, 6708 WD Wageningen, The Netherlands
| | - John W. Cone
- Animal Nutrition Group, Wageningen University & Research, De Elst 1, 6708 WD Wageningen, The Netherlands
| | - Mirjam A. Kabel
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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Brown Rot-Type Fungal Decomposition of Sorghum Bagasse: Variable Success and Mechanistic Implications. Int J Microbiol 2018; 2018:4961726. [PMID: 29849648 PMCID: PMC5903193 DOI: 10.1155/2018/4961726] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Accepted: 02/27/2018] [Indexed: 01/19/2023] Open
Abstract
Sweet sorghum is a promising crop for a warming, drying African climate, and basic information is lacking on conversion pathways for its lignocellulosic residues (bagasse). Brown rot wood-decomposer fungi use carbohydrate-selective pathways that, when assessed on sorghum, a grass substrate, can yield information relevant to both plant biomass conversion and fungal biology. In testing sorghum decomposition by brown rot fungi (Gloeophyllum trabeum, Serpula lacrymans), we found that G. trabeum readily degraded sorghum, removing xylan prior to removing glucan. Serpula lacrymans, conversely, caused little decomposition. Ergosterol (fungal biomarker) and protein levels were similar for both fungi, but S. lacrymans produced nearly 4x lower polysaccharide-degrading enzyme specific activity on sorghum than G. trabeum, perhaps a symptom of starvation. Linking this information to genome comparisons including other brown rot fungi known to have a similar issue regarding decomposing grasses (Postia placenta, Fomitopsis pinicola) suggested that a lack of CE 1 feruloyl esterases as well as low xylanase activity in S. lacrymans (3x lower than in G. trabeum) may hinder S. lacrymans, P. placenta, and F. pinicola when degrading grass substrates. These results indicate variability in brown rot mechanisms, which may stem from a differing ability to degrade certain lignin-carbohydrate complexes.
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Carrasco-Gonzalez JA, Serna-Saldívar SO, Gutierrez-Uribe JA. Mycochemical Changes Induced by Selenium Enrichment in P. ostreatus Fruiting Bodies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4074-4082. [PMID: 28447454 DOI: 10.1021/acs.jafc.7b00715] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effects of selenium enrichment on the biological efficiency, phenolic compounds, amino acid profile, antioxidant capacity, and cellular antioxidant activity (CAA) were evaluated in Pleurotus ostreatus fruiting bodies (FB) harvested during three sequential flushes. Sodium selenate was used to reach selenium content of 17.5 or 5.8 mg/kg in the sorghum straw substrate. Biological efficiency and total selenium content increased. One of the main differences among treatments was in ergothioneine content, an indicator of oxidative stress that was positively related with valine and isoleucine contents and negatively related to leucine and phenylalanine. Besides ergothioneine, nucleosides derived from adenine and uracyl were the major peaks observed in all treatments, and coumaric and ferulic acids were found in the bound phenolics extract. Selenium enrichment also affected the antioxidant capacity, and particularly the methanolic extract obtained from the second flush of FB cultivated in selenium-enriched substrate (17.5 mg/kg) had the best CAA.
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Affiliation(s)
- Jorge A Carrasco-Gonzalez
- Tecnológico de Monterrey, Escuela de Ingenierı́a y Ciencias, Centro de Biotecnologı́a-FEMSA , Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico C.P. 64849, Monterrey, Nuevo León, Mexico
| | - Sergio O Serna-Saldívar
- Tecnológico de Monterrey, Escuela de Ingenierı́a y Ciencias, Centro de Biotecnologı́a-FEMSA , Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico C.P. 64849, Monterrey, Nuevo León, Mexico
| | - Janet A Gutierrez-Uribe
- Tecnológico de Monterrey, Escuela de Ingenierı́a y Ciencias, Centro de Biotecnologı́a-FEMSA , Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico C.P. 64849, Monterrey, Nuevo León, Mexico
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9
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Struch M, Krahe NK, Linke D, Mokoonlall A, Hinrichs J, Berger RG. Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Esparan V, Krings U, Struch M, Berger RG. A three-enzyme-system to degrade curcumin to natural vanillin. Molecules 2015; 20:6640-53. [PMID: 25875042 PMCID: PMC6272579 DOI: 10.3390/molecules20046640] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Revised: 03/23/2015] [Accepted: 04/07/2015] [Indexed: 11/16/2022] Open
Abstract
The symmetrical structure of curcumin includes two 4-hydroxy-3-methoxyphenyl substructures. Laccase catalyzed formation of a phenol radical, radical migration and oxygen insertion at the benzylic positions can result in the formation of vanillin. As vanillin itself is a preferred phenolic substrate of laccases, the formation of vanillin oligomers and polymers is inevitable, once vanillin becomes liberated. To decelerate the oligomerization, one of the phenolic hydroxyl groups was protected via acetylation. Monoacetyl curcumin with an approximate molar yield of 49% was the major acetylation product, when a lipase from Candida antarctica (CAL) was used. In the second step, monoacetyl curcumin was incubated with purified laccases of various basidiomycete fungi in a biphasic system (diethyl ether/aqueous buffer). A laccase from Funalia trogii (LccFtr) resulted in a high conversion (46% molar yield of curcumin monoacetate) to vanillin acetate. The non-protected vanillin moiety reacted to a mixture of higher molecular products. In the third step, the protecting group was removed from vanillin acetate using a feruloyl esterase from Pleurotus eryngii (PeFaeA) (68% molar yield). Alignment of the amino acid sequences indicated that high potential laccases performed better in this mediator and cofactor-free reaction.
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Affiliation(s)
- Vida Esparan
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie, Gottfried Wilhelm Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany.
| | - Ulrich Krings
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie, Gottfried Wilhelm Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany.
| | - Marlene Struch
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie, Gottfried Wilhelm Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany.
| | - Ralf G Berger
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie, Gottfried Wilhelm Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany.
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Kelle S, Zelena K, Krings U, Linke D, Berger RG. Expression of soluble recombinant lipoxygenase from Pleurotus sapidus in Pichia pastoris. Protein Expr Purif 2014; 95:233-9. [DOI: 10.1016/j.pep.2014.01.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2013] [Revised: 01/07/2014] [Accepted: 01/08/2014] [Indexed: 10/25/2022]
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Nieter A, Haase-Aschoff P, Linke D, Nimtz M, Berger RG. A halotolerant type A feruloyl esterase from Pleurotus eryngii. Fungal Biol 2014; 118:348-57. [PMID: 24607359 DOI: 10.1016/j.funbio.2014.01.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Revised: 01/24/2014] [Accepted: 01/25/2014] [Indexed: 11/16/2022]
Abstract
An extracellular feruloyl esterase (PeFaeA) from the culture supernatant of Pleurotus eryngii was purified to homogeneity using cation exchange, hydrophobic interaction, and size exclusion chromatography. The length of the complete coding sequence of PeFaeA was determined to 1668 bp corresponding to a protein of 555 amino acids. The catalytic triad of Ser-Glu-His demonstrated the uniqueness of the enzyme compared to previously published FAEs. The purified PeFaeA was a monomer with an estimated molecular mass of 67 kDa. Maximum feruloyl esterase (FAE) activity was observed at pH 5.0 and 50 °C, respectively. Metal ions (5 mM), except Hg(2+), had no significant influence on the enzyme activity. Substrate specificity profiling characterized the enzyme as a type A FAE preferring bulky natural substrates, such as feruloylated saccharides, rather than small synthetic ones. Km and kcat of the purified enzyme for methyl ferulate were 0.15 mM and 0.85 s(-1). In the presence of 3 M NaCl activity of the enzyme increased by 28 %. PeFaeA alone released only little ferulic acid from destarched wheat bran (DSWB), whereas after addition of Trichoderma viride xylanase the concentration increased more than 20 fold.
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Affiliation(s)
- Annabel Nieter
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany.
| | - Paul Haase-Aschoff
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany
| | - Diana Linke
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany
| | - Manfred Nimtz
- Helmholtz Zentrum für Infektionsforschung, Inhoffenstraße 7, D-38124 Braunschweig, Germany
| | - Ralf G Berger
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany
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Chyba A, Mastihuba V, Mastihubová M. Synthesis of 4-nitrophenyl caffeate and its use in assays of caffeoyl esterases. Anal Biochem 2014; 445:49-53. [DOI: 10.1016/j.ab.2013.10.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2013] [Revised: 10/02/2013] [Accepted: 10/04/2013] [Indexed: 10/26/2022]
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Leonhardt RH, Plagemann I, Linke D, Zelena K, Berger RG. Orthologous lipoxygenases of Pleurotus spp. – A comparison of substrate specificity and sequence homology. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.molcatb.2013.08.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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