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Heo S, Park J, Lee KG, Lee JH, Jeong DW. Quality characteristics of soybean fermented by Mucor, Rhizopus, and Aspergillus from meju. Heliyon 2023; 9:e14092. [PMID: 36915519 PMCID: PMC10006737 DOI: 10.1016/j.heliyon.2023.e14092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/03/2023] Open
Abstract
Three candidate starter strains-Aspergillus oryzae SNU-G, Mucor sp. KACC 46077, and Rhizopus oryzae KACC 40256-were inoculated into soybean, as individual strains or in combination, to assess their roles in fermentation. All the strains increased the pH, amino-type nitrogen, and moisture content of the soybean during fermentation, and decreased the lightness, redness, and yellowness. The inoculated strains increased to an average density of 1.37 × 108 spores/g (from the initial 5.0 × 107 spores/g) after 20 days of fermentation. Forty-two volatile compounds, including an acid, alcohols, carbonyls, furans, and a pyrazine, were more abundant in soybean fermented with starters than in controls. A. oryzae SNU-G increased the pH more than the other strains and produced more volatile alcohol compounds. R. oryzae KACC 40256 resulted in the lowest reduction of redness and yellowness during the fermentation and produced large amounts of carbonyl compounds, including two specific volatile compounds, 2-hydroxy-3-methylcyclopent-2-en-1-one and (3E)-3-ethyl-2-methylhexa-1,3-diene. Mucor sp. KACC 46077 contributed the least to pH change and volatile compound production, and did not produce specific volatile compounds. Although no significant synergy in the production of volatile compounds was found when using mixtures of strains compared with application of single strains, the quality of fermented soybeans was confirmed to be different depending on the strain(s) applied.
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Affiliation(s)
- Sojeong Heo
- Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea
| | - Junghyun Park
- Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, 10326, Republic of Korea
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, 16227, Republic of Korea
| | - Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea
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2
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Homology Modeling and Analysis of Vacuolar Aspartyl Protease from a Novel Yeast Expression Host Meyerozyma guilliermondii Strain SO. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-022-07153-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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3
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Mamo J, Kangwa M, Suarez Orellana JF, Yelemane V, Fernandez-Lahore HM, Assefa F. Purification and Characterization of Aspartic Protease Produced from Aspergillus oryzae DRDFS13 MN726447 under Solid-State Fermentation. Catal Letters 2022. [DOI: 10.1007/s10562-021-03777-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Chinmayee C, Martin A, Gnanesh Kumar B, Singh SA. A new thermostable rhizopuspepsin: Purification and biochemical characterisation. Process Biochem 2022. [DOI: 10.1016/j.procbio.2021.11.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Azadi MA, Hemmati R, Homaei A, Khalaji-Pirbalouty V. A psychrophilic caseinolytic aspartic protease from the freshwater amphipod Gammarus bakhteyaricus for application in milk coagulation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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Nogueira LS, Tavares IMDC, Santana NB, Ferrão SPB, Teixeira JM, Costa FS, Silva TP, Pereira HJV, Irfan M, Bilal M, de Oliveira JR, Franco M. Thermostable trypsin-like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk clotting. Biotechnol Appl Biochem 2021; 69:2069-2080. [PMID: 34617635 DOI: 10.1002/bab.2268] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Accepted: 09/28/2021] [Indexed: 12/13/2022]
Abstract
The increased demand for cheese and the limited availability of calf rennet justifies the search for milk-clotting enzymes from alternative sources. Trypsin-like protease by Penicillium roqueforti was produced by solid-state fermentation using cocoa shell waste as substrate. The production of a crude enzyme extract that is rich in this enzyme was optimized using a Doehlert-type multivariate experimental design. The biochemical characterization showed that the enzyme has excellent activity and stability at alkaline pH (10-12) and an optimum temperature of 80°C, being stable at temperatures above 60°C. Enzymatic activity was maximized in the presence of Na+ (192%), Co2+ (187%), methanol (153%), ethanol (141%), and hexane (128%). Considering the biochemical characteristics obtained and the milk coagulation activity, trypsin-like protease can be applied in the food industry, such as in milk clotting and in the fabrication of cheeses.
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Affiliation(s)
- Laísa Santana Nogueira
- Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, Brazil
| | | | - Nívio Batista Santana
- Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, Brazil
| | | | | | | | - Tatielle Pereira Silva
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, Maceió, Alagoas, Brazil
| | | | - Muhammad Irfan
- Department of Biotechnology, University of Sargodha, Sargodha, Punjab, Pakistan
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | | | - Marcelo Franco
- Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, Bahia, Brazil
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7
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Production, Optimization, and Characterization of an Acid Protease from a Filamentous Fungus by Solid-State Fermentation. Int J Microbiol 2021; 2021:6685963. [PMID: 34007282 PMCID: PMC8102121 DOI: 10.1155/2021/6685963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/12/2021] [Accepted: 04/07/2021] [Indexed: 01/11/2023] Open
Abstract
Acid proteases represent an important group of enzymes, extensively used in food and beverage industries. There is an increased demand for acid proteases adapting to the industrial extreme environment, especially lower pH. Thus, this necessitates the search for a better acid protease from fungi that best performs in industrial conditions. The fungal isolates were isolated from grape and dairy farm soil using potato dextrose agar and further screened for protease production based on the hydrolysis of clear zone on skim milk agar. The potential fungi were then subjected to secondary screening under solid-state fermentation (SSF). After the secondary screening, the potential fungus was identified to the genus level by the macroscopic and microscopic methods. The growth conditions and media composition for the potential fungus were further optimized under SSF. The crude enzyme produced by the potential isolate was characterized after partial purification by acetone and ammonium sulfate precipitation. A total of 9 fungal isolates showed protease production in primary and secondary screening; however, one potential isolate (Z1BL1) was selected for further study based on its protease activity. The isolate was identified to the genus Aspergillus based on their morphological features. The maximum acid protease from the isolate Z1BL1 was obtained using fermentation media containing wheat bran as a solid substrate, 1 mL of 3.2 × 106 inoculum size, 50% moisture content, and pH 4.5 upon 120-h incubation at 30°C. The acetone-precipitated enzyme exhibited the maximum activity at 50°C and pH 5 with stability at pH 4–6 and temperature 40–60°C. Thus, the acid protease produced from Aspergillus showed suitable enzyme characteristics required in the industry and could be a candidate for application in the food industry after further purification.
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Manfredini PG, Cavanhi VAF, Costa JAV, Colla LM. Bioactive peptides and proteases: characteristics, applications and the simultaneous production in solid-state fermentation. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1849151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Paola Gouvêa Manfredini
- Graduation Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | | | | | - Luciane Maria Colla
- Graduation Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Brazil
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9
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Kanda H, Katsube T, Hoshino R, Kishino M, Wahyudiono, Goto M. Ethanol-free antisolvent crystallization of glycine by liquefied dimethyl ether. Heliyon 2020; 6:e05258. [PMID: 33088982 PMCID: PMC7567939 DOI: 10.1016/j.heliyon.2020.e05258] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 09/10/2020] [Accepted: 10/09/2020] [Indexed: 11/30/2022] Open
Abstract
Liquefied dimethyl ether (DME) was employed as an antisolvent to crystallize glycine from its aqueous solution. The proposed method can be performed at 20–25 °C and has the potential to reduce the energy consumption of drying or crystallizing using ethanol. α-Glycine crystals were successfully obtained from glycine aqueous solutions by mixing in liquefied DME, which was easily removed from the crystals by decompression. Contact with a liquefied DME/water mixture and small γ-glycine crystals resulted in the α-glycine converting to γ-glycine. This was only observed for saturated glycine solutions. We speculated that this conversion occurs via a solution-mediated transition. Pure liquefied DME is not capable of promoting solvent-mediated transitions, so saturated glycine solutions treated with the pure antisolvent can give α-glycine as the sole product.
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Affiliation(s)
- Hideki Kanda
- Department of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya, 464-8603, Japan.,PRESTO, Japan Science and Technology Agency, 4-1-8 Honcho, Kawaguchi, Saitama, 332-0012, Japan.,SATREPS, Japan Science and Technology Agency, 4-1-8 Honcho, Kawaguchi, Saitama, 332-0012, Japan
| | - Tsubasa Katsube
- Department of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya, 464-8603, Japan
| | - Rintaro Hoshino
- Department of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya, 464-8603, Japan
| | - Mitsuhiro Kishino
- Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc., 1-1 Suzukicho, Kawasakiku, Kawasaki 210-8681, Japan
| | - Wahyudiono
- Department of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya, 464-8603, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya, 464-8603, Japan
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10
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Liang Z, Lin X, He Z, Su H, Li W, Ren X. Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine. Food Microbiol 2020; 90:103467. [DOI: 10.1016/j.fm.2020.103467] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 01/13/2020] [Accepted: 01/19/2020] [Indexed: 01/19/2023]
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11
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Song P, Cheng L, Tian K, Zhang M, Mchunu NP, Niu D, Singh S, Prior B, Wang ZX. Biochemical characterization of two new Aspergillus niger aspartic proteases. 3 Biotech 2020; 10:303. [PMID: 32566441 DOI: 10.1007/s13205-020-02292-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Accepted: 06/07/2020] [Indexed: 01/19/2023] Open
Abstract
Two new aspartic proteases, PepAb and PepAc (encoded by pepAb and pepAc), were heterologously expressed and biochemically characterized from Aspergillus niger F0215. They possessed a typical structure of pepsin-type aspartic protease with the conserved active residues D (84, 115), Y (131, 168) and D (281, 326), while their identity in amino acid sequences was only 19.0%. PepAb had maximum activity at pH 2.5 and 50 °C and PepAc at 3.0 and 50 °C. The specific activities of PepAb and PepAc toward casein were 1368.1 and 2081.4 U/mg, respectively. Their activities were significantly promoted by Cu2+ and Mn2+ and completely inhibited by pepstatin. PepAb exhibited higher catalytic efficiency (k cat/K m) toward soy protein isolates than casein, while PepAc showed higher catalytic efficiency toward casein. The hydrolysis capacities of PepAb and PepAc on soy protein isolates were slightly lower than that of previously identified A. niger aspartic protease, PepA (aspergillopepsin I), while the resultant peptide profiles were remarkably different for all three proteases.
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Affiliation(s)
- Peng Song
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Lei Cheng
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Kangming Tian
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Meng Zhang
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Nokuthula Peace Mchunu
- Agricultural Research Council, Biotechnology Platform, Private Bag X5, Onderstepoort, 0110 South Africa
| | - Dandan Niu
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Suren Singh
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, P. O. Box 1334, Durban, 4001 South Africa
| | - Bernard Prior
- Department of Microbiology, University of Stellenbosch, Private Bag X1, Matieland, 7602 South Africa
| | - Zheng-Xiang Wang
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
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12
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Liang ZC, Lin XZ, He ZG, Su H, Li WX, Guo QQ. Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine. Food Res Int 2020; 136:109329. [PMID: 32846528 DOI: 10.1016/j.foodres.2020.109329] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 05/14/2020] [Accepted: 05/16/2020] [Indexed: 10/24/2022]
Abstract
Hong Qu glutinous rice wine (HQGRW) is produced from glutinous rice with the addition of the traditional fermentation starter Hong Qu (mainly Gutian Hong Qu and Wuyi Hong Qu) has been added. It is unpalatable and rejected by consumers because the bitter and umami tastes are too high. The objective of this study was to compare the dynamics of the microbial communities and amino acids especially those in the different traditional fermentation starters used during HQGRW fermentation, and elucidate the key microbes responsible for amino acids. Three widely-used types of Hong Qu starters were used which can make different bitterness and umami in our previous studies, namely, black Wuyi Hong Qu (WB), red Wuyi Hong Qu (WR), and Gutian Hong Qu (GT). The living dynamics of fungal and bacterial communities during the fermentation were determined by high-throughput sequencing and rRNA gene sequencing technology for the first time. The content of amino acids in the HQGRW were determined by reverse-phase high-performance liquid chromatography analysis. The results showed that there were differences between fungal communities during the fermentation process in Wuyi Hong Qu and Gutian Hong Qu starters and between bacterial communities during the fermentation process in the three types of starters. The amino acid content of the samples showed an increasing trend in each group. The total amino acids, as well as the bitter, sweet, umami, astringent amino acids, in the GT Hong Qu group increased more slowly during fermentation, as comparerd to those in WB and WR groups. Furthermore, Meyerozyma, Saccharomyces, Bacillus, Rhizopus, Pediococcus, Monascus, and Halomonas were strongly positively correlated with the content of bitter and umami amino acids (|r| > 0.6 with FDR adjusted P < 0.05) by Spearman's correlation analysis. To conclude, these findings may contribute to a better understanding of the bitter and umami amino acid production mechanism during traditional fermentation and helpful in improving the taste of HQGRW.
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Affiliation(s)
- Zhang-Cheng Liang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Xiao-Zi Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China.
| | - Zhi-Gang He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China.
| | - Hao Su
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Wei-Xin Li
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Qi-Qi Guo
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
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13
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Tian Z, Wang T, Tunlid A, Persson P. Proteolysis of Iron Oxide-Associated Bovine Serum Albumin. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2020; 54:5121-5130. [PMID: 32208652 PMCID: PMC7311061 DOI: 10.1021/acs.est.0c00860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 03/24/2020] [Accepted: 03/25/2020] [Indexed: 06/10/2023]
Abstract
Proteins are a substantial nitrogen source in soils provided that they can be hydrolyzed into bioavailable small peptides or amino acids. However, the strong associations between proteins and soil minerals restrict such proteolytic reactions. This study focused on how an extracellular fungal protease (Rhizopus sp.) hydrolyzed iron oxide-associated bovine serum albumin (BSA) and the factors that affected the proteolysis. We combined batch experiments with size-exclusion and reversed phase liquid chromatography and in situ infrared spectroscopic measurements to monitor the generation of proteolytic products in solution as well as the real-time changes of the adsorbed BSA during 24 h. Results showed that protease hydrolyzed the iron oxide-associated BSA directly at the surface without an initial desorption of BSA. Concurrently, the protease was adsorbed to vacant surface sites at the iron oxides, which significantly slowed down the rate of proteolysis. This inhibiting effect was counteracted by the presence of preadsorbed phosphate or by increasing the BSA coverage, which prevented protease adsorption. Fast initial rates of iron oxide-associated BSA proteolysis, comparable to proteolysis of BSA in solution, and very slow rates at prolonged proteolysis suggest a large variability in mineral-associated proteins as a nitrogen source in soils and that only a fraction of the protein is bioavailable.
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Affiliation(s)
- Zhaomo Tian
- Department
of Biology, Microbial Ecology Group, Lund
University, Ecology Building, SE-223 62 Lund, Sweden
- Centre
for Environmental and Climate Research (CEC), Lund University, Ecology
Building, SE-223 62 Lund, Sweden
| | - Tao Wang
- Department
of Biology, Microbial Ecology Group, Lund
University, Ecology Building, SE-223 62 Lund, Sweden
| | - Anders Tunlid
- Department
of Biology, Microbial Ecology Group, Lund
University, Ecology Building, SE-223 62 Lund, Sweden
| | - Per Persson
- Department
of Biology, Microbial Ecology Group, Lund
University, Ecology Building, SE-223 62 Lund, Sweden
- Centre
for Environmental and Climate Research (CEC), Lund University, Ecology
Building, SE-223 62 Lund, Sweden
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14
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Optimization of media composition and growth conditions for production of milk-clotting protease (MCP) from Aspergillus oryzae DRDFS13 under solid-state fermentation. Braz J Microbiol 2020; 51:571-584. [PMID: 32212055 DOI: 10.1007/s42770-020-00243-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 02/08/2020] [Indexed: 10/24/2022] Open
Abstract
This study reports the optimization of milk-clotting protease production from Aspergillus oryzae DRDFS13 under solid-state fermentation (SSF) in both one-variable-at-a-time and response surface methodology (RSM). The production and optimization of milk-clotting protease obtained from Aspergillus oryzae DRDFS13 under solid-state fermentation (SSF) using different agro-industrial wastes as solid substrates were studied. The agro-industrial wastes used included wheat bran, rice bran, pea bran, and grass pea bran. The chemical composition of the best solid substrate was tested using standard methods. Others cultivation parameters were studied, and the results showed that the optimum fermentation medium composed of wheat bran, casein (1% w/w), and glucose (0.5% w/w) and the conditions for maximum milk-clotting protease production were at the moisture content of 55.0%, inoculum of 0.5*106 spores/mL, incubation temperature of 30 °C, pH of 6.0, and fermentation time of 5 days. The highest milk-clotting activity was obtained from the crude enzyme extracted using 0.1 M NaCl and partial purification of the crude enzyme using chilled acetone, and 80% (NH4)2SO4 increased the ratio of MCA/PA from 0.56 to 1.30 and 0.65, respectively. Moreover, the highest MCA (137.58 U/mL) was obtained at a casein concentration of 0.5%, pH 4.0, and 25 °C, using RSM. Thus, results from the present study showed that the optimization of milk-clotting protease production from A. oryzae DRDFS 13 under SSF by both one-variable-at-a-time and RSM significantly increased the milk-clotting activity. This is the first report from a fungus in the Ethiopian setting and a modest contribution to highlight the potential of harnessing microbial protease enzymes for industrial applications.
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15
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Ashaolu TJ. Safety and quality of bacterially fermented functional foods and beverages: a mini review. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Abstract
Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Department for Management of Science and Technology Development, Ho Chi Minh City, Vietnam
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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16
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da Silva RR, Souto TB, Gonsales da Rosa N, de Oliveira LCG, Juliano MA, Juliano L, Rosa JC, Cabral H. Evaluation of the milk clotting properties of an aspartic peptidase secreted by Rhizopus microsporus. Prep Biochem Biotechnol 2019; 50:226-233. [PMID: 31661372 DOI: 10.1080/10826068.2019.1683861] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Traditionally, chymosin has been used for milk-clotting, but this naturally occurring enzyme is in short supply and its use has raised religious and ethical concerns. Because milk-clotting peptidases are a promising substitute for chymosin in cheese preparation, there is a need to find and test the specificity of these enzymes. Here, we evaluated the milk-clotting properties of an aspartic peptidase secreted by Rhizopus microsporus. The molecular mass of this enzyme was estimated at 36 kDa and Pepstatin A was determined to be an inhibitor. Optimal activity occurred at a pH of 5.5 and a temperature range of 50-60 °C, but the peptidase was stable in the pH range of 4-7 and a temperature as low as 45 °C. Proteolytic activity was significantly reduced in the presence of Cu2+ and Al3+. When enzyme substrates based on FRET were used, this peptidase exhibited the highest catalytic efficiency for Abz-KNRSSKQ-EDDnp (4,644 ± 155 mM-1.s-1), Abz-KLRSSNQ-EDDnp (3,514 ± 130 mM-1.s-1), and Abz-KLRQSKQ-EDDnp (3,068 ± 386 mM-1.s-1). This study presents a promising peptidase for use in cheese making, due to its high stability in the presence of Ca2+ and broad pH range of 4-7, in addition to its ability to efficiently clot milk.
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Affiliation(s)
- Ronivaldo Rodrigues da Silva
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
| | - Tatiane Beltramini Souto
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
| | - Nathalia Gonsales da Rosa
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
| | | | | | - Luiz Juliano
- Universidade Federal de São Paulo, São Paulo, Brazil
| | - Jose C Rosa
- Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
| | - Hamilton Cabral
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
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17
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Gimenes NC, Silveira E, Tambourgi EB. An Overview of Proteases: Production, Downstream Processes and Industrial Applications. SEPARATION & PURIFICATION REVIEWS 2019. [DOI: 10.1080/15422119.2019.1677249] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | - Edgar Silveira
- Biotechnology Institute, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
- Brazilian Savanna’s, Diversity Research Center, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
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18
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da Silva RR, Duffeck CE, Boscolo M, da Silva R, Gomes E. Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.07.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Purushothaman K, Bhat SK, Singh SA, Marathe GK, Appu Rao ARG. Aspartic protease from Aspergillus niger: Molecular characterization and interaction with pepstatin A. Int J Biol Macromol 2019; 139:199-212. [DOI: 10.1016/j.ijbiomac.2019.07.133] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/12/2019] [Accepted: 07/22/2019] [Indexed: 01/19/2023]
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20
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Pham B, Eron SJ, Hill ME, Li X, Fahie MA, Hardy JA, Chen M. A Nanopore Approach for Analysis of Caspase-7 Activity in Cell Lysates. Biophys J 2019; 117:844-855. [PMID: 31427065 PMCID: PMC6731459 DOI: 10.1016/j.bpj.2019.07.045] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 07/02/2019] [Accepted: 07/24/2019] [Indexed: 12/21/2022] Open
Abstract
Caspases are an important protease family that coordinate inflammation and programmed cell death. Two closely related caspases, caspase-3 and caspase-7, exhibit largely overlapping substrate specificities. Assessing their proteolytic activities individually has therefore proven extremely challenging. Here, we constructed an outer membrane protein G (OmpG) nanopore with a caspase substrate sequence DEVDG grafted into one of the OmpG loops. Cleavage of the substrate sequence in the nanopore by caspase-7 generated a characteristic signal in the current recording of the OmpG nanopore that allowed the determination of the activity of caspase-7 in Escherichia coli cell lysates. Our approach may provide a framework for the activity-based profiling of proteases that share highly similar substrate specificity spectrums.
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Affiliation(s)
- Bach Pham
- Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Scott J Eron
- Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Maureen E Hill
- Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Xin Li
- Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Monifa A Fahie
- Molecular and Cellular Biology Program, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Jeanne A Hardy
- Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts; Molecular and Cellular Biology Program, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Min Chen
- Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts; Molecular and Cellular Biology Program, University of Massachusetts Amherst, Amherst, Massachusetts.
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21
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Guo Y, Tu T, Yuan P, Wang Y, Ren Y, Yao B, Luo H. High-level expression and characterization of a novel aspartic protease from Talaromyces leycettanus JCM12802 and its potential application in juice clarification. Food Chem 2019; 281:197-203. [DOI: 10.1016/j.foodchem.2018.12.096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 12/19/2018] [Accepted: 12/19/2018] [Indexed: 01/19/2023]
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22
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Gurumallesh P, Alagu K, Ramakrishnan B, Muthusamy S. A systematic reconsideration on proteases. Int J Biol Macromol 2019; 128:254-267. [PMID: 30664968 DOI: 10.1016/j.ijbiomac.2019.01.081] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 01/03/2019] [Accepted: 01/18/2019] [Indexed: 12/19/2022]
Abstract
Proteases are a group of large complex enzyme molecules that perform highly focused proteolysis functions. A vast quantity of the protease enzymes is predominantly sourced from microbial fermentation process, although proteases tend to natively present in plant, animals and humans. Proteases possess a pervasive importance in medical and pharmaceutical sector, because of its enriched specificity towards biomolecules. They are also actively encompassed in regulating certain physiological pathways. A distinct territory of human disorders is treated by substrate specific proteases. Enormous numbers of catalytic activities in habitual metabolism process of a living organism are protease dependent. Pilot scale researches and product development in industrial biotechnology sectors are wholly based on any one of the protease enzymes. The applications of the protease enzymes and its economic benefits of being an eco-friendly material are far-reaching. This review presents a brief overview on the classification and sources of various types of proteases. We describe the essential evidences of role of protease in different sectors. The proteases could be a potential relieves to harmful synthetic chemicals in distinctive industrial processes and thus gains global perception.
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Affiliation(s)
- Poorani Gurumallesh
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India
| | - Kamalini Alagu
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India
| | - Baskar Ramakrishnan
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India.
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23
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Kangwa M, Salgado JAG, Fernandez-Lahore HM. Identification and characterization of N-glycosylation site on a Mucor circinelloides aspartic protease expressed in Pichia pastoris: effect on secretion, activity and thermo-stability. AMB Express 2018; 8:157. [PMID: 30276572 PMCID: PMC6167268 DOI: 10.1186/s13568-018-0691-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 09/26/2018] [Indexed: 11/23/2022] Open
Abstract
Methylotrophic yeasts have widely been used as model organisms for understanding cellular functions and biochemical activities in lower eukaryotes. The gene encoding an aspartic protease (MCAP) from Mucor circinelloides DSM 2183 was cloned and expressed into Pichia pastoris using both the native M. circinelloides signal peptide (mcSP) and α-factor secretion signal from Saccharomyces cerevisiae (α-MF). When expressed in P. pastoris using α-MF and mcSP, MCAP was secreted into the culture medium at a concentration 200 mg L-1 (410 MCU mL-1) and 110 mg L-1 (249 MCU mL-1), respectively. The SDS-PAGE analysis of each culture shows that the protein was secreted in the media in two forms with molecular weights of approximately 33 and 37 kDa. Upon digestion using endoglycosidase H (Endo H), only one band at 33 kDa was observed, indicating that the protein might be glycosylated. One putative N-glycosylation site was found and a site-directed mutagenesis at position Asn331-Gln of the sequence produce only one form of the protein of 33 kDa, similar to that obtained when digested with Endo H. The optimum temperature and pH activity of the expressed MCAP was found to be at 60 °C and 3.6, respectively.
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Affiliation(s)
- Martin Kangwa
- Downstream Bioprocessing Laboratory, Department of Life Sciences & Chemistry, Jacobs University, Campus Ring 1, 28759 Bremen, Germany
| | - Jose Antonio Gama Salgado
- Downstream Bioprocessing Laboratory, Department of Life Sciences & Chemistry, Jacobs University, Campus Ring 1, 28759 Bremen, Germany
| | - Hector Marcelo Fernandez-Lahore
- Downstream Bioprocessing Laboratory, Department of Life Sciences & Chemistry, Jacobs University, Campus Ring 1, 28759 Bremen, Germany
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24
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Juárez-Montiel M, Tesillo-Moreno P, Cruz-Angeles A, Soberanes-Gutiérrez V, Chávez-Camarillo G, Ibarra JA, Hernández-Rodríguez C, Villa-Tanaca L. Heterologous expression and characterization of the aspartic endoprotease Pep4um from Ustilago maydis, a homolog of the human Chatepsin D, an important breast cancer therapeutic target. Mol Biol Rep 2018; 45:1155-1163. [PMID: 30076522 DOI: 10.1007/s11033-018-4267-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 07/16/2018] [Indexed: 10/28/2022]
Abstract
The pep4um gene (um04926) of Ustilago maydis encodes a protein related to either vacuolar or lysosomal aspartic proteases. Bioinformatic analysis of the Pep4um protein revealed that it is a soluble protein with a signal peptide suggesting that it likely passes through the secretory pathway, and it has two probable self-activation sites, which are similar to those in Saccharomyces cerevisiae PrA. Moreover, the active site of the Pep4um has the two characteristic aspartic acid residues of aspartyl proteases. The pep4um gene was cloned, expressed in Pichia pastoris and a 54 kDa recombinant protein was observed. Pep4um-rec was confirmed to be an aspartic protease by specifically inhibiting its enzymatic activity with pepstatin A. Pep4um-rec enzymatic activity on acidic hemoglobin was optimal at pH 4.0 and at 40 °C. To the best of our knowledge this is the first report about the heterologous expression of an aspartic protease from a basidiomycete. An in-depth in silico analysis suggests that Pep4um is homolog of the human cathepsin D protein. Thus, the Pep4um-rec protein may be used to test inhibitors of human cathepsin D, an important breast cancer therapeutic target.
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Affiliation(s)
- Margarita Juárez-Montiel
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, DF, Mexico.,Laboratorio de Biología Molecular de Bacterias y Levaduras, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Plan de Ayala y Prol. Carpio. Col. Casco de Santo Tomás, Mexico City, DF, CP 11340, Mexico
| | - Pedro Tesillo-Moreno
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, DF, Mexico.,Laboratorio de Biología Molecular de Bacterias y Levaduras, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Plan de Ayala y Prol. Carpio. Col. Casco de Santo Tomás, Mexico City, DF, CP 11340, Mexico
| | - Ana Cruz-Angeles
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, DF, Mexico
| | - Valentina Soberanes-Gutiérrez
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, DF, Mexico
| | - Griselda Chávez-Camarillo
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, DF, Mexico
| | - J Antonio Ibarra
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, DF, Mexico
| | - César Hernández-Rodríguez
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, DF, Mexico.,Laboratorio de Biología Molecular de Bacterias y Levaduras, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Plan de Ayala y Prol. Carpio. Col. Casco de Santo Tomás, Mexico City, DF, CP 11340, Mexico
| | - Lourdes Villa-Tanaca
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, DF, Mexico. .,Laboratorio de Biología Molecular de Bacterias y Levaduras, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Plan de Ayala y Prol. Carpio. Col. Casco de Santo Tomás, Mexico City, DF, CP 11340, Mexico.
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25
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Ao XL, Yu X, Wu DT, Li C, Zhang T, Liu SL, Chen SJ, He L, Zhou K, Zou LK. Purification and characterization of neutral protease from Aspergillus oryzae Y1 isolated from naturally fermented broad beans. AMB Express 2018; 8:96. [PMID: 29896640 PMCID: PMC5997607 DOI: 10.1186/s13568-018-0611-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Accepted: 05/12/2018] [Indexed: 11/10/2022] Open
Abstract
The strain Y1, with a notably high production of neutral protease, was isolated from naturally fermented broad beans and subsequently identified as Aspergillus oryzae, through the analysis of its morphology characteristics and 18S rDNA sequence. Naturally fermented broad beans are the main raw material in Sichuan broad-bean sauce. The neutral protease from Aspergillus oryzae Y1 was purified using ammonium sulphate precipitation and DEAE-Sepharose Fast Flow chromatography, which resulted in a 10.0-fold increase in the specific activity (2264.3 U/mg) and a recovery rate of 21%. The estimated molecular mass of the purified protease was approximately 45 kDa. The optimal pH and temperature of the purified protease were 7.0 and 55 °C, respectively. The heat resistance of the purified protease was significantly higher than the commercial protease. The effect of metal ions on the activity of the purified protease approximated that of commercial neutral protease. Furthermore, the maximum hydrolysis rate (Vmax) and apparent Michaelis-Menten constant (Km) values of the purified protease were 256.4103 μg/mL min and 20.0769 mg/mL, respectively. The purified protease had a higher affinity for the substrate than the commercial neutral protease. All the results suggest that this neutral protease exhibits the potential for application in industry due to its good resistance to high temperatures and wide range of acids and bases.
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Affiliation(s)
- Xiao-lin Ao
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Xi Yu
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Ding-tao Wu
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Chao Li
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Tong Zhang
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Shu-liang Liu
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Shu-juan Chen
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Li He
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Kang Zhou
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
| | - Li-kou Zou
- Sichuan Agricultural University, Xinkang Road 46, Yaan, 625014 Sichuan China
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26
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Białkowska AM, Krysiak J, Florczak T, Szulczewska KM, Wanarska M, Turkiewicz M. The psychrotrophic yeast Sporobolomyces roseus LOCK 1119 as a source of a highly active aspartic protease for the in vitro production of antioxidant peptides. Biotechnol Appl Biochem 2018; 65:726-738. [PMID: 29569743 DOI: 10.1002/bab.1656] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 03/15/2018] [Indexed: 01/19/2023]
Abstract
A psychrotrophic yeast strain producing a cold-adapted protease at low temperature was classified as Sporobolomyces roseus. In standard YPG medium, S. roseus LOCK 1119 synthesized an extracellular protease with an activity of approximately 560 U/L. Optimization of medium composition and process temperature considerably enhanced enzyme biosynthesis; an approximate 70% increase in activity (2060 U/L). The native enzyme was purified to homogeneity by cation exchange chromatography followed by a size exclusion step, resulting in a 103-fold increase in specific activity (660 U/mg) with 25% recovery. The enzyme displayed 10%-30% of its maximum activity at 0-25 °C, with the optimum temperature being 50°C. Protease G8 was strongly inactivated by pepstatin A, an aspartic protease inhibitor. The enzyme was used to hydrolyze four natural substrates, and their antioxidant activities were evaluated against 1,1-diphenyl-2-picrylhydrazyl. The highest antioxidant activity (69%) was recorded for beef casein.
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Affiliation(s)
- Aneta M Białkowska
- Institute of Technical Biochemistry, Lodz University of Technology, Lodz, Poland
| | - Joanna Krysiak
- Institute of Technical Biochemistry, Lodz University of Technology, Lodz, Poland
| | - Tomasz Florczak
- Institute of Technical Biochemistry, Lodz University of Technology, Lodz, Poland
| | | | - Marta Wanarska
- Department of Molecular Biotechnology and Microbiology, Gdansk University of Technology, Gdansk, Poland
| | - Marianna Turkiewicz
- Institute of Technical Biochemistry, Lodz University of Technology, Lodz, Poland
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27
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Cooray ST, Chen WN. Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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28
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Souza PM, Werneck G, Aliakbarian B, Siqueira F, Ferreira Filho EX, Perego P, Converti A, Magalhães PO, Junior AP. Production, purification and characterization of an aspartic protease from Aspergillus foetidus. Food Chem Toxicol 2017; 109:1103-1110. [DOI: 10.1016/j.fct.2017.03.055] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 03/21/2017] [Accepted: 03/23/2017] [Indexed: 10/19/2022]
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29
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Londoño-Hernández L, Ramírez-Toro C, Ruiz HA, Ascacio-Valdés JA, Aguilar-Gonzalez MA, Rodríguez-Herrera R, Aguilar CN. Rhizopus oryzae - Ancient microbial resource with importance in modern food industry. Int J Food Microbiol 2017. [PMID: 28651077 DOI: 10.1016/j.ijfoodmicro.2017.06.012] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Filamentous fungi are microorganisms widely known for their diverse biochemical features. Fungi can efficiently invade a wide variety of substrates under operational conditions producing numerous bioproducts of interest, such as enzymes, organic acids, aromatic compounds and colorants. An additional interesting characteristic of some fungi is their safety classification for different uses, which guarantees that the bioproducts obtained from them do not contain any toxic component deleterious to humans. Rhizopus oryzae is among this group of fungi and is classified as a GRAS filamentous fungus, commonly used for production of some oriental traditional foods. It is mainly recognized as a good producer of lactic acid; however, its potential for other biotechnological processes is under study. This review analyzes and discusses the current scientific and technical contributions which may maximize the potential of R. oryzae as a producer of different compounds of industrial interest.
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Affiliation(s)
- Liliana Londoño-Hernández
- Food Research Dept. School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Cristina Ramírez-Toro
- Faculty of Engineering, School of Food Engineering, Universidad del Valle, Cali, Colombia
| | - Héctor A Ruiz
- Food Research Dept. School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Juan A Ascacio-Valdés
- Food Research Dept. School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Miguel A Aguilar-Gonzalez
- Center for Research and Advanced Studies of the National Polytechnic Institute (CINVESTAV-IPN), Unidad Saltillo, Ramos Arizpe, Coahuila, Mexico
| | - Raúl Rodríguez-Herrera
- Food Research Dept. School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Cristóbal N Aguilar
- Food Research Dept. School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico.
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30
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Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium. Food Chem 2017; 225:45-54. [DOI: 10.1016/j.foodchem.2017.01.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 12/21/2016] [Accepted: 01/03/2017] [Indexed: 11/18/2022]
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31
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Purification and characterization of a milk-clotting aspartic protease from Withania coagulans fruit. Int J Biol Macromol 2017; 98:847-854. [DOI: 10.1016/j.ijbiomac.2017.02.034] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 01/20/2017] [Accepted: 02/08/2017] [Indexed: 02/07/2023]
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32
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da Silva RR. Bacterial and Fungal Proteolytic Enzymes: Production, Catalysis and Potential Applications. Appl Biochem Biotechnol 2017; 183:1-19. [DOI: 10.1007/s12010-017-2427-2] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 01/24/2017] [Indexed: 11/29/2022]
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33
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Pereira NDLA, Fernández-Gimenez AV. Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimpPleoticus muelleriand their use as milk-clotting enzymes for cheese manufacture. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13285] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nair de los Angeles Pereira
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
- Instituto de Investigaciones Marinas y Costeras; Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata-CONICET; Funes 3350 7600 Mar del Plata Argentina
| | - Analia Verónica Fernández-Gimenez
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
- Instituto de Investigaciones Marinas y Costeras; Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata-CONICET; Funes 3350 7600 Mar del Plata Argentina
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34
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Ozturkoglu-Budak S, Wiebenga A, Bron PA, de Vries RP. Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese. Int J Food Microbiol 2016; 237:17-27. [PMID: 27541978 DOI: 10.1016/j.ijfoodmicro.2016.08.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 08/07/2016] [Accepted: 08/08/2016] [Indexed: 11/30/2022]
Abstract
We previously identified the microbiota present during cheese ripening and observed high protease and lipase activity in Divle Cave cheese. To determine the contribution of individual isolates to enzyme activities, we investigated a range of species representing this microbiota for their proteolytic and lipolytic ability. In total, 17 fungal, 5 yeast and 18 bacterial strains, previously isolated from Divle Cave cheese, were assessed. Qualitative protease and lipase activities were performed on skim-milk agar and spirit-blue lipase agar, respectively, and resulted in a selection of strains for quantitative assays. For the quantitative assays, the strains were grown on minimal medium containing irradiated Divle Cave cheese, obtained from the first day of ripening. Out of 16 selected filamentous fungi, Penicillium brevicompactum, Penicillium cavernicola and Penicillium olsonii showed the highest protease activity, while Mucor racemosus was the best lipase producer. Yarrowia lipolytica was the best performing yeast with respect to protease and lipase activity. From the 18 bacterial strains, 14 and 11 strains, respectively showed protease and lipase activity in agar plates. Micrococcus luteus, Bacillus stratosphericus, Brevibacterium antiquum, Psychrobacter glacincola and Pseudomonas proteolytica displayed the highest protease and lipase activity. The proteases of yeast and filamentous fungi were identified as mainly aspartic protease by specific inhibition with Pepstatin A, whereas inhibition by PMSF (phenylmethylsulfonyl fluoride) indicated that most bacterial enzymes belong to serine type protease. Our results demonstrate that aspartic proteases, which usually have high milk clotting activity, are predominantly derived from fungal strains, and therefore fungal enzymes appear to be more suitable for use in the cheese industry. Microbial enzymes studied in this research might be alternatives for rennin (chymosin) from animal source because of their low cost and stable availability. Future studies will aim to purify these enzymes to test their suitability for use in similar artisanal cheeses or in large scale commercial cheeses.
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Affiliation(s)
- Sebnem Ozturkoglu-Budak
- Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre & Fungal Molecular Physiology, Utrecht University, 3584 CT Utrecht, The Netherlands; Department of Dairy Technology, Faculty of Agriculture, University of Ankara, 06110, Ankara, Turkey.
| | - Ad Wiebenga
- Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre & Fungal Molecular Physiology, Utrecht University, 3584 CT Utrecht, The Netherlands.
| | - Peter A Bron
- NIZO food research, Kernhemseweg 2, 6718ZB Ede, The Netherlands.
| | - Ronald P de Vries
- Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre & Fungal Molecular Physiology, Utrecht University, 3584 CT Utrecht, The Netherlands.
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35
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Evaluation of the catalytic specificity, biochemical properties, and milk clotting abilities of an aspartic peptidase from Rhizomucor miehei. ACTA ACUST UNITED AC 2016; 43:1059-69. [DOI: 10.1007/s10295-016-1780-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Accepted: 04/28/2016] [Indexed: 10/21/2022]
Abstract
Abstract
In this study, we detail the specificity of an aspartic peptidase from Rhizomucor miehei and evaluate the effects of this peptidase on clotting milk using the peptide sequence of k-casein (Abz-LSFMAIQ-EDDnp) and milk powder. Molecular mass of the peptidase was estimated at 37 kDa, and optimum activity was achieved at pH 5.5 and 55 °C. The peptidase was stable at pH values ranging from 3 to 5 and temperatures of up 45 °C for 60 min. Dramatic reductions in proteolytic activity were observed with exposure to sodium dodecyl sulfate, and aluminum and copper (II) chloride. Peptidase was inhibited by pepstatin A, and mass spectrometry analysis identified four peptide fragments (TWSISYGDGSSASGILAK, ASNGGGGEYIFGGYDSTK, GSLTTVPIDNSR, and GWWGITVDRA), similar to rhizopuspepsin. The analysis of catalytic specificity showed that the coagulant activity of the peptidase was higher than the proteolytic activity and that there was a preference for aromatic, basic, and nonpolar amino acids, particularly methionine, with specific cleavage of the peptide bond between phenylalanine and methionine. Thus, this peptidase may function as an important alternative enzyme in milk clotting during the preparation of cheese.
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Physicochemical Properties Analysis and Secretome of Aspergillus niger in Fermented Rapeseed Meal. PLoS One 2016; 11:e0153230. [PMID: 27049858 PMCID: PMC4822828 DOI: 10.1371/journal.pone.0153230] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Accepted: 03/27/2016] [Indexed: 11/19/2022] Open
Abstract
The nutrient digestibility and feeding value of rapeseed meal (RSM) for non-ruminant animals is poor due to the presence of anti-nutritional substances such as glucosinolate, phytic acid, crude fiber etc. In the present study, a solid state fermentation (SSF) using Aspergillus niger was carried out with the purpose of improving the nutritional quality of RSM. The chemical composition and physicochemical properties of RSM before and after fermentation were compared. To further understand possible mechanism of solid state fermentation, the composition of extracellular enzymes secreted by Aspergillus niger during fermentation was analysed using two-dimentional difference gel electrophoresis (2D-DIGE) combined with matrix assisted laser desorption ionization-time of flight-mass spectrometer (MALDI-TOF-MS). Results of the present study indicated that SSF had significant effects on chemical composition of RSM. The fermented rapeseed meal (FRSM) contained more crude protein (CP) and amino acid (AA) (except His) than unfermented RSM. Notably, the small peptide in FRSM was 2.26 time larger than that in unfermented RSM. Concentrations of anti-nutritional substrates in FRSM including neutral detergent fiber (NDF), glucosinolates, isothiocyanate, oxazolidithione, and phytic acid declined (P < 0.05) by 13.47, 43.07, 55.64, 44.68 and 86.09%, respectively, compared with unfermented RSM. A. niger fermentation disrupted the surface structure, changed macromolecular organic compounds, and reduced the protein molecular weights of RSM substrate. Total proteins of raw RSM and FRSM were separated and 51 protein spots were selected for mass spectrometry according to 2D-DIGE map. In identified proteins, there were 15 extracellular hydrolases secreted by A. niger including glucoamylase, acid protease, beta-glucanase, arabinofuranosidase, xylanase, and phytase. Some antioxidant related enzymes also were identified. These findings suggested that A. niger is able to secrete many extracellular degradation enzymes (especially lignocellulosic hydrolyzing enzymes, acid proteases and phytase) during fermentation of RSM, thus altering chemical composition and physicochemical properties of RSM.
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Papp T, Nyilasi I, Csernetics Á, Nagy G, Takó M, Vágvölgyi C. Improvement of Industrially Relevant Biological Activities in Mucoromycotina Fungi. Fungal Biol 2016. [DOI: 10.1007/978-3-319-27951-0_4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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de Castro RJS, Soares MH, Albernaz JRM, Sato HH. Biochemical characterization of solvent, salt, surfactant and oxidizing agent tolerant proteases from Aspergillus niger produced in different agroindustrial wastes. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2015.12.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Xu Y, Dai M, Zang J, Jiang Q, Xia W. Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.739] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Mengjie Dai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
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Hatta E, Matsumoto K, Honda Y. Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.10.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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