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Alshahrani MM, Ur Rehman K, Zaman U, Alissa M, Alghamdi SA, Hajri AK, Alanazi AN, Mahmoud HMA, Abdelrahman EA, Alsuwat MA. Divalent metal ion in the active site of purple acid phosphatase modulates substrate binding: Kinetic and thermodynamic properties. Int J Biol Macromol 2024; 277:134026. [PMID: 39048014 DOI: 10.1016/j.ijbiomac.2024.134026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 07/04/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
The purple acid phosphatase was purified from 5.9-fold to apparent homogeneity from Anagelis arvensis seeds using SP-Sephadex C-50 and Sephadex G-100 chromatography. The results of residual activity tests conducted using different temperature ranges (50-70 °C) were calculated as the activation energy (Ed = 72 kJ/mol), enthalpy (69.31 ≤ (ΔH° ≤ 69.10 kJ/mol), entropy (-122.48 ≤ ΔS° ≤ -121.13 J/mol·K), and Gibbs free energy (108.87 ≤ ΔG° ≤ 111.25 kJ/mol) of the enzyme irreversible denaturation. These thermodynamic parameters indicate that this novel PAP is highly thermostable and may be significant for use in industrial applications. However, it may be confirmed by stopped-flow measurements that this substitution produces a chromophoric Fe3+ site and a Pi-substrate interaction that is about ten times faster. Additionally, these data show that phenyl phosphate hydrolysis proceeds more rapidly in metal form of A. arvensis PAP than the creation of a μ-1,3 phosphate complex. The Fe3+ site in the native Fe3+-Mn2+ derivative interacts with it at a faster rate than in the Fe3+-Fe2+ form. This is most likely caused by a network of hydrogen bonds between the first and second coordination spheres. This suggests that the choice of metal ions plays a significant role in regulating the activity of this enzyme.
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Affiliation(s)
- Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, 1988, Najran 61441, Saudi Arabia
| | - Khalil Ur Rehman
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan 29050, KPK, Pakistan.
| | - Umber Zaman
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan 29050, KPK, Pakistan
| | - Mohammed Alissa
- Department of Medical Laboratory, College of Applied Medical Sciences, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Suad A Alghamdi
- Department of Medical Laboratory, College of Applied Medical Sciences, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Amira K Hajri
- Department of Chemistry, Alwajh College, University of Tabuk, Saudi Arabia
| | - Amal N Alanazi
- Department of Chemistry, Khafji University College, University of Hafr Al Batin, Saudi Arabia
| | - HassabAlla M A Mahmoud
- Department of Physics, Applied College, King Khalid University, Muhayil 61913, Saudi Arabia
| | - Ehab A Abdelrahman
- Department of Chemistry, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia; Chemistry Department, Faculty of Science, Benha University, Benha 13518, Egypt
| | - Meshari A Alsuwat
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif 21974, Saudi Arabia
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2
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Pavlović M, Margetić A, Leonardi A, Križaj I, Kojić M, Vujčić Z, Šokarda Slavić M. Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential. Food Funct 2024; 15:2906-2919. [PMID: 38385285 DOI: 10.1039/d3fo05297d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
This study focuses on the isolation, purification, and characterisation of endo-polygalacturonase II from Aspergillus tubingensis FAT43, particularly emphasising its potential applications in the fruit juice industry. A comprehensive screening test revealed the temporal dynamics of endo-polygalacturonase production during a 96-hour fermentation process. The purification process, involving ammonium sulfate and ethanol precipitation followed by ion-exchange chromatography, resulted in a 3.3-fold purification of PG II with a yield of 16% and a specific activity of 6001.67 U mg-1. Molecular analysis confirmed the identity of PG II, its gene (pgaII), and a high degree of sequence identity with Aspergillus tubingensis in the SWISS-PROT database. The optimal pH for PG II activity was 3.5-4.5, with robust stability across a broad pH spectrum (3-7). The enzyme exhibited optimal temperature activity at 45 °C, with a retention of 90% activity at 50 °C. The calculated activation energy for PG II was 62.1 kJ mol-1, indicating good stability. Inactivation kinetics revealed a half-life of 13.7 h at 40 °C, 5.4 h at 50 °C, and 0.85 h at 60 °C, with an activation energy of denaturation of 32.8 kJ mol-1. Compared to literature-reported PGs, PG II from A. tubingensis FAT43 demonstrated superior thermal stability. Hydrolysis experiments on different pectins revealed the highest specificity for non-methylated substrates (polygalacturonic acid). In fruit juice processing, PG II significantly increased juice yield and clarity, with the highest impact observed in strawberry juice. Antioxidant activity assays indicated enhanced antioxidant potential in enzyme-treated juices, especially strawberry, quince, and apple juices. The study highlights PG II's potential as an industrially valuable enzyme for fruit juice processing, offering improved thermostability and versatility across various fruit types.
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Affiliation(s)
- Marija Pavlović
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Aleksandra Margetić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Adrijana Leonardi
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Igor Križaj
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Milan Kojić
- Institute of Virology, Vaccines and Sera "Torlak", Belgrade, Republic of Serbia
| | - Zoran Vujčić
- University of Belgrade -Faculty of Chemistry, Department of Biochemistry, Belgrade, Republic of Serbia
| | - Marinela Šokarda Slavić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
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Yağız E, Ozyilmaz G, Ozyilmaz AT. Response surface methodology use in construction of polianiline-coated carbon paste electrode-based biosensor: Modification and characterization. Biotechnol Appl Biochem 2024; 71:147-161. [PMID: 37846169 DOI: 10.1002/bab.2528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 10/07/2023] [Indexed: 10/18/2023]
Abstract
In this study, the effect of amperometric glucose biosensor construction and using conditions on the current response was investigated in detail applying experimental design. Polyaniline (PANI) was synthesized on the carbon paste electrode (CPE) surface using the cyclic voltammetry technique in sodium oxalate (NaOx ) electrolyte medium, and an amperometric biosensor was constructed by immobilizing glucose oxidase (GOD). Biosensor preparation (aniline, GOD and NaOx concentrations, and scan rate) and operating conditions (pH and applied potential) were optimized by Box-Behnken and optimal designs, respectively, via State Ease Design Expert 7.0.1.1 software. ANOVA analyses showed that among the biosensor preparation parameters, the NaOx concentration has the highest effect on the current measured in the presence of glucose, whereas in the optimization of pH and potential parameters applied in current measurement studies, it has been revealed that pH has a very high effect on the measured current. Several compounds, such as MWCNT, two different ionic liquids and two different organic molecules were added to carbon paste, and, among them, 2-cyanoethylpyrrole (CPy) enhanced the efficacy highly, most probably due to its polymerization in the paste and increasing the electron transfer rate of the CPE. Sucrose- and lactose-sensitive biosensors were also constructed by co-immobilizing GOD with invertase (INV) or β-galactosidase, respectively, onto modified CPE, and sensitivities to their substrates were shown by cyclic voltammetry and impedance analysis. CPy modification caused an increase in the current values, and also Imax /KM values increased approximately 11.8, 7.83, and 2.56 times for glucose-, sucrose-, and lactose-sensitive CPEs, respectively.
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Affiliation(s)
- Esra Yağız
- Department of Chemistry, Faculty of Arts & Sciences, University of Hatay Mustafa Kemal, Hatay, Turkey
| | - Gul Ozyilmaz
- Department of Chemistry, Faculty of Arts & Sciences, University of Hatay Mustafa Kemal, Hatay, Turkey
| | - Ali Tuncay Ozyilmaz
- Department of Chemistry, Faculty of Arts & Sciences, University of Hatay Mustafa Kemal, Hatay, Turkey
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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Zaman U, Khan SU, Alem SFM, Rehman KU, Almehizia AA, Naglah AM, Al-Wasidi AS, Refat MS, Saeed S, Zaki MEA. Purification and thermodynamic characterization of acid protease with novel properties from Melilotus indicus leaves. Int J Biol Macromol 2023; 230:123217. [PMID: 36634806 DOI: 10.1016/j.ijbiomac.2023.123217] [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: 09/27/2022] [Revised: 01/04/2023] [Accepted: 01/07/2023] [Indexed: 01/11/2023]
Abstract
A thermostable acid protease from M. indicus leaves was purified 10-fold using a 4-step protocol. We were able to isolate a purified protease fraction with a molecular weight of 50 kDa and exhibited maximal protease activity at pH 4.0 and 40 °C. Structural analysis revealed that the protease is monomeric and non-glycosylated. The addition of epoxy monocarboxylic acid, iodoacetic acid, and dimethyl sulfoxide significantly reduced protease activity while dramatically increasing the inhibition of Mn2+, Fe2+, and Cu2+. The activation energy of the hydrolysis reaction (33.33 kJ mol-1) and activation energy (Ed = 105 kJ mol-1), the standard enthalpy variation of reversible protease unfolding (2.58 kJ/mol) were calculated after activity measurements at various temperatures. Thermal inactivation of the pure enzyme followed first-order kinetics. The half-life (t1/2) of the pure enzyme at 50 °C, 60 °C, and 70 °C was 385, 231, and 154 min, respectively. Thermodynamic parameters (entropy and enthalpy) suggested that the protease was highly thermostable. This is the first report on the thermodynamic parameters of proteases produced by M. indicus. The novel protease appears to be particularly thermostable and may be important for industrial applications based on these thermodynamic properties.
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Affiliation(s)
- Umber Zaman
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan 29050, Pakistan
| | - Shahid Ullah Khan
- Department of Biochemistry, Women Medical and Dental College, Khyber Medical University KPK, Pakistan; National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, PR China
| | | | - Khalil Ur Rehman
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan 29050, Pakistan.
| | - Abdulrahman A Almehizia
- Drug Exploration and Development Chair (DEDC), Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Ahmed M Naglah
- Drug Exploration and Development Chair (DEDC), Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Asma S Al-Wasidi
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - Moamen S Refat
- Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Sumbul Saeed
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, PR China
| | - Magdi E A Zaki
- Department of Chemistry, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia
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An alkalophilic and thermostable polygalacturonase (PGase) from Pseudomonas sp. 13159349: purification, biochemical characterization and its efficacy in olive oil extraction. Biologia (Bratisl) 2023. [DOI: 10.1007/s11756-022-01310-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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7
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Gong W, Zhao X, Manickam S, Liu X, Li D, Han Y, Kiani H, Feng C, Tao Y. Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ortega N, Sáez L, Palacios D, Busto MD. Kinetic Modeling, Thermodynamic Approach and Molecular Dynamics Simulation of Thermal Inactivation of Lipases from Burkholderia cepacia and Rhizomucor miehei. Int J Mol Sci 2022; 23:ijms23126828. [PMID: 35743268 PMCID: PMC9224459 DOI: 10.3390/ijms23126828] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 12/04/2022] Open
Abstract
The behavior against temperature and thermal stability of enzymes is a topic of importance for industrial biocatalysis. This study focuses on the kinetics and thermodynamics of the thermal inactivation of Lipase PS from B. cepacia and Palatase from R. miehei. Thermal inactivation was investigated using eight inactivation models at a temperature range of 40–70 °C. Kinetic modeling showed that the first-order model and Weibull distribution were the best equations to describe the residual activity of Lipase PS and Palatase, respectively. The results obtained from the kinetic parameters, decimal reduction time (D and tR), and temperature required (z and z’) indicated a higher thermal stability of Lipase PS compared to Palatase. The activation energy values (Ea) also indicated that higher energy was required to denature bacterial (34.8 kJ mol−1) than fungal (23.3 kJ mol−1) lipase. The thermodynamic inactivation parameters, Gibbs free energy (ΔG#), entropy (ΔS#), and enthalpy (ΔH#) were also determined. The results showed a ΔG# for Palatase (86.0–92.1 kJ mol−1) lower than for Lipase PS (98.6–104.9 kJ mol−1), and a negative entropic and positive enthalpic contribution for both lipases. A comparative molecular dynamics simulation and structural analysis at 40 °C and 70 °C were also performed.
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9
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Pectin extraction from lime pomace by cold-active polygalacturonase-assisted method. Int J Biol Macromol 2022; 209:290-298. [DOI: 10.1016/j.ijbiomac.2022.04.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 04/01/2022] [Accepted: 04/03/2022] [Indexed: 11/22/2022]
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10
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Biochemical Insights into the functionality of a novel thermostable β-amylase from Dioclea reflexa. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Mohamed M, Awad HM, Mostafa ESE. Purification, catalytic, kinetic, thermodynamic characterization and stability profile of alkalophilic lipase from Streptomyces sp. SBLWN_MH2. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Duarte Neto JMW, Silva JDC, Sousa F, Gonçalves OSL, Wanderley MCDA, Sarmento B, Lima CDA, Neves-Petersen MT, Porto ALF. Structural and functional analysis of broad pH and thermal stable protease from Penicillium aurantiogriseum URM 4622. Prep Biochem Biotechnol 2021; 52:578-589. [PMID: 34533419 DOI: 10.1080/10826068.2021.1972429] [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: 10/20/2022]
Abstract
This study aimed to better characterize a recently purified stable extracellular alkaline peptidase produced by Penicillium aurantiogriseum (URM 4622) through fluorescence spectroscopy, far-UV circular dichroism, kinetic and thermodynamic models to understand its' structure-activity and denaturation. Fluorescence data showed that changing pH leads to tryptophan residues exposure to more hydrophilic environments at optimum activity pH 9.0 and 10.0. When thermally treated, it displayed less unfolding at these pH values, along with 4-fold less photoproducts formation than at neutral pH. Different pH CD spectra showed more β-sheet (21.5-43.0%) than α-helix (1-6.2%). At pH9.0, more than 2-fold higher α-helix content than any other pH. The melting temperature (Tm) was observed between 50 and 60 °C at all pH studied, with lower Tm at pH 9.0-11.0 (54.9-50.3 °C). The protease displayed two phase transition, with two energies of denaturation, and a 4-fold higher thermal stability (ΔH°m) than reports for other microorganism's proteases. An irreversible folding transition occurs between 50 and 60 °C. It displayed energies of denaturation suggesting higher thermal stability than reported for other microorganism's proteases. These results help elucidating the applicability of this new stable protease.
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Affiliation(s)
| | | | - Flávia Sousa
- i3S - Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Porto, Portugal
| | | | | | - Bruno Sarmento
- i3S - Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Porto, Portugal
| | | | - Maria Teresa Neves-Petersen
- Department of Health Science and Technology, Aalborg University, Aalborg Ø, Denmark.,Department of Clinical Medicine, Aalborg University, Aalborg, Denmark
| | - Ana Lúcia Figueiredo Porto
- Keizo Asami Immunopathology Laboratory (LIKA), Federal University of Pernambuco (UFPE), Recife, PE, Brazil.,Department of Morphology and Physiology, Federal Rural University of Pernambuco, UFRPE, Recife, PE, Brasil
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Liu Y, Zhao S, Guan F, Yuan Y. Establishment of a Model for Evaluating Shelf Life of Pseudosciaena crocea in Simulated Logistics and Storage. J Food Prot 2021; 84:1188-1193. [PMID: 33635942 DOI: 10.4315/jfp-20-495] [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: 12/28/2020] [Accepted: 02/22/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cold chain logistics is a common way of fresh-keeping transportation at present, but in the actual transportation and storage process, temperature control is often not accurate, which leads to shortened shelf life. We evaluated the changes in the quality of yellow croaker (Pseudosciaena crocea) at different temperatures during transportation. Specimens of P. crocea were immersed in slurry ice for 20 min and stored at 22, 4, or -1°C for 4 days. During this period, the development of rancidity of P. crocea was measured by sensory (odor, skin, color, and flesh appearance) and biochemical (total number of colonies, total volatile basic nitrogen, and K value) analyses. A combination of sensory and biochemical parameters and the Arrhenius equation were used to predict the shelf life of P. crocea during storage. After verification under different storage temperatures, the relative error between the predicted and the measured values was found to be within 15%. The present work provides theoretical guidance for the quality control of P. crocea during transportation and storage. HIGHLIGHTS
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Affiliation(s)
- Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Simin Zhao
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, People's Republic of China
| | - Feng Guan
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, People's Republic of China
| | - Yongjun Yuan
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, People's Republic of China
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Pectin Degradation in Fruit Juices by Pectinase from Meyerozyma sp. VITPCT75 Isolated from Phyllanthus emblica. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.2.51] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study aimed to identify and characterize a pectinase-producing novel yeast from the fermented juice of Phyllanthus emblica and apply the enzyme for fruit juice clarification. Among the five pectinase-producing yeasts, isolate-1 exhibited the highest pectinase activity and was further used in this study. Based on morphological, physiological, and 18SrRNAanalyses, isolate-1 was recognized as a new strain sharing 99% sequence homology with other Meyerozyma strains and was thus designated as Meyerozyma sp. VITPCT75. The strain produced pectinase optimally at a temperature and pH of 25oC and 7, respectively. Maximum pectinase production was observed after 4-days incubation. The enzyme exhibited optimum activity at the temperature of 25 °C and pH 7.0. The enzyme was more stable at a temperature and pH of 20 °C and 7, respectively. Storage stability studies revealed that the enzyme was stable at -20 °C. The cell-free supernatant was partially purified using ammonium sulfate and solvent precipitation. Acetone at a concentration of 20% assured an adequate partial purification. The molecular weight of pectinase was determined as 6 kDa. The enzymatic metal ion preference-related studies revealed that Ca²z, Kz, Cu²z, Fe²z, and Ba²z ions enhanced, Ni²z ions moderately inhibited, and Mn²z ions intensely inhibited the enzymatic activity. Neither Na+ and Mg2+ ions nor EDTA affected the enzyme activity. When subjected to fruit juice clarification, the enzyme significantly reduced the viscosity of the juice.
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15
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Ahmadi S, Salehi M, Ausi S. Kinetic and thermodynamic study of aspartic protease extracted from Withania coagulans. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104960] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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16
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Retracted: Production, biochemical characterization, and kinetic/thermodynamic study of novel serine protease from Aspergillus avenaceus URM 6706. Biotechnol Prog 2021; 37:e3091. [PMID: 33064362 DOI: 10.1002/btpr.3091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Indexed: 11/09/2022]
Abstract
"Production, biochemical characterization, and kinetic/thermodynamic study of novel serine protease from Aspergillus avenaceus URM 6706" (by da Silva A, et al.) Bio. Tech. Prog.; https://aiche.onlinelibrary.wiley.com/doi/10.1002/btpr.3091 The above listed article, from Biotechnology Progress, published online in Early View on October 16, 2020 in Wiley Online Library (http://wileyonlinelibrary.com), has been retracted by agreement between the authors, the journal's Editor-in-Chief, John A. Morgan and Wiley Periodicals LLC. The retraction has been agreed because the article was not accepted for publication by the Journal and subsequently published in error as an Early View article. The editorial team of this journal takes full responsibility and apologizes for the technical error that resulted in this article appearing in Early View.
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17
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Kinetic and thermodynamic characterization of novel alkaline lipase from halotolerant Bacillus gibsonii. Arch Microbiol 2021; 203:2199-2209. [PMID: 33625538 DOI: 10.1007/s00203-021-02197-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 12/29/2020] [Accepted: 02/04/2021] [Indexed: 10/22/2022]
Abstract
A halotolerant bacterial strain isolated and identified as Bacillus gibsonii was used for extracellular lipase production. The bacterial strain was able to grow up to 1200 mM salt concentration and showed maximum growth at 600 mM NaCl concentration. The present study includes production of extracellular lipase enzyme and characterization of partially purified lipase with respect to its kinetic and thermodynamic behaviour. Maximum lipase activity was observed at 60 °C under alkaline pH (9.0) condition. The kinetic parameters such as Vmax, Km and Kcat were calculated as 158.73 U/mL, 0.539 mM and 483.93 min-1 at 60 °C, respectively, suggested thermostable nature of the enzyme. The thermal inactivation energy [Ea(d)] was calculated as 66.98 kJ/mol. The values of Gibb's free energy (86.31 kJ/mol), enthalpy (64.26 kJ/mol) and entropy (- 66.21 × 10-3 kJ/mol/K) for the enzyme inactivation obtained at 60 °C corroborated the assumption that 60 °C was the optimum temperature. Further, the deactivation rate constant (kd) values calculated at 60 °C and 80 °C were found to be 0.0907 and 0.182 min-1, respectively, which suggested that enzyme was more stable at 60 °C and it was partly inactivated at 80 °C.
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Perreault V, Gouin N, Bérubé A, Villeneuve W, Pouliot Y, Doyen A. Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration. MEMBRANES 2021; 11:55. [PMID: 33466623 PMCID: PMC7828648 DOI: 10.3390/membranes11010055] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 01/01/2023]
Abstract
Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonly applied to the production of clarified juices, but no studies have been done on cranberry juice. In this study, the effects of 60 (D60) and 120 min (D120) of depectinization by pectinolytic enzymes coupled to clarification by ultrafiltration (UF) (membrane molecular weight cut-off (MWCO) of 50, 100 and 500 kDa) was evaluated on the filtration performance, membrane fouling and cranberry juice composition. Compared to fresh juice, depectinization for 60 and 120 min reduced the UF duration by 16.7 and 20 min, respectively. The best filtration performance, in terms of permeate fluxes, was obtained with the 500 kDa MWCO UF membrane despite the highest total flux decline (41.5 to 57.6%). The fouling layer at the membrane surface was composed of polyphenols and anthocyanins. Compared to fresh juice, anthocyanin decreased (44% and 58% for D60 and D120, respectively) in depectinized juices whereas proanthocyanidin (PAC) content increased by 16%. In view of the industrial application, a 60 min depectinization coupled to clarification by a 500 kDa UF membrane could be viewed as a good compromise between the enhancement of filtration performance and the loss of polyphenols and their fouling at the membrane surface.
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Affiliation(s)
| | | | | | | | | | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (V.P.); (N.G.); (A.B.); (W.V.); (Y.P.)
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Abstract
Scouring is one of the initial steps in the processing of natural textile fibers (e.g., cotton), performed to remove waxes and pectins, together with spinning oils and other impurities of the plant cell cuticle. Traditional chemical bleaching with boiling NaOH led to harsh removal of the entire fabric’s cuticle waxy layer accompanied by an unwanted alkaline waste. Extracellular lytic enzymes such as lipases, cellulases and pectinases play an essential role in host plant-pathogen interactions. They degrade the plant cuticle and tissue and enable pathogen invasion. Such enzymes, specifically cutinase and pectinase, have been considered potential bio-scouring agents to degrade the cotton fabric cuticle’s outer layer at low temperature and alleviate environmental pollution. In this work, the combined effect of cutinase, pectin lyase, or polygalacturonase on the scouring of cotton fabrics was studied using evaporative light-scattering reverse-phase HPLC and GC-MS analysis of the reaction components, and measuring changes in the cotton fabrics’ properties. The traditional method of cotton fabrics’ scouring with NaOH resulted in decreased pectin content and increased cellulose fibers accessibility, evaluated by specific staining. Treating the cotton fibers’ cuticle with cutinase led to the acidification of the reaction mixture, a decrease in enzyme-specific activity, and elevation in hexadecanoic acid and octadecanoic acids in the reaction fluid. These two saturated fatty acids are the main wax constituents of raw cotton fabrics, identified using GC-MS after dichloromethane reflux overnight. Treating cotton fabrics with each of the three enzymes, cutinase, pectin lyase, or polygalacturonase, increased their pectin removal, as measured by high concentrations of D-galacturonic acid and other pectin constituents in the reaction fluid. A synergistic effect was found in the combined treatment of cutinase and pectin lyase in the hydrolysis of the cotton fibers’ cuticle. This effect was expressed in high water absorbency of the treated fibers, increased fabric weight loss and sharp elevation of a cutin and pectin monomer’s related peaks (retention time [RT] = 4.1 min and 2.9, 4.5 min, respectively). A model was suggested for the synergistic action between cutinase and pectin lyase. It assumes that the cuticle’s digestion by cutinase results in the enlargement and formation of outer layer micropores, which enables the rapid penetration of pectinase into the inner pectin layer.
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Fernandes LMG, Carneiro-da-Cunha MN, Silva JDC, Porto ALF, Porto TS. Purification and characterization of a novel Aspergillus heteromorphus URM 0269 protease extracted by aqueous two-phase systems PEG/citrate. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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21
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Sonkar K, Singh D. Biochemical characterization and thermodynamic study of lipase from psychrotolerant Pseudomonas punonensis. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101686] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Zeyadi M, Almulaiky YQ. A novel peroxidase from Ziziphus jujuba fruit: purification, thermodynamics and biochemical characterization properties. Sci Rep 2020; 10:8007. [PMID: 32409642 PMCID: PMC7224213 DOI: 10.1038/s41598-020-64599-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 04/16/2020] [Indexed: 12/14/2022] Open
Abstract
In this study, peroxidase from Ziziphus jujuba was purified using ion exchange, and gel filtration chromatography resulting in an 18.9-fold enhancement of activity with a recovery of 20%. The molecular weight of Z. jujuba peroxidase was 56 kDa, as estimated by Sephacryl S-200. The purity was evaluated by SDS, which showed a single prominent band. The optimal activity of the peroxidase was achieved at pH 7.5 and 50 °C. Z. jujuba peroxidase showed catalytic efficiency (Kcat/Km) values of 25 and 43 for guaiacol and H2O2, respectively. It was completely inactivated when incubated with β-mercaptoethanol for 15 min. Hg2+, Zn2+, Cd2+, and NaN3 (5 mM) were effective peroxidase inhibitors, whereas Cu2+ and Ca2+ enhanced the peroxidase activity. The activation energy (Ea) for substrate hydrolysis was 43.89 kJ mol−1, while the Z value and temperature quotient (Q10) were found to be 17.3 °C and 2, respectively. The half-life of the peroxidase was between 117.46 and 14.15 min. For denaturation of the peroxidase, the activation energy for irreversible inactivation Ea*(d) was 120.9 kJmol−1. Thermodynamic experiments suggested a non-spontaneous (∆G*d > 0) and endothermic reaction phase. Other thermodynamic parameters of the irreversible inactivation of the purified enzyme, such as ∆H* and ∆S*, were also studied. Based on these results, the purified peroxidase has a potential role in some industrial applications.
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Affiliation(s)
- Mustafa Zeyadi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, P. O. Box 80200, Jeddah, 21589, Saudi Arabia
| | - Yaaser Q Almulaiky
- University of Jeddah, College of Sciences and Arts at Khulais, Department of Chemistry, Jeddah, Saudi Arabia. .,Chemistry Department, Faculty of Applied Science, Taiz University, Taiz, Yemen.
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Production, thermodynamic characterization, and fruit juice quality improvement characteristics of an Exo-polygalacturonase from Penicillium janczewskii. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2020; 1868:140379. [DOI: 10.1016/j.bbapap.2020.140379] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 01/28/2020] [Accepted: 01/31/2020] [Indexed: 01/06/2023]
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24
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Lan W, Chen S. Chemical kinetics, thermodynamics and inactivation kinetics of dextransucrase activity by ultrasound treatment. REACTION KINETICS MECHANISMS AND CATALYSIS 2020. [DOI: 10.1007/s11144-020-01728-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Ji D, Oey I, Agyei D. Purification, characterization and thermal inactivation kinetics of β-galactosidase from Lactobacillus leichmannii 313. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108545] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Yu P, Wang X, Ren Q, Huang X, Yan T. Genome shuffling for improving the activity of alkaline pectinase in Bacillus subtilis FS105 and its molecular mechanism. World J Microbiol Biotechnol 2019; 35:165. [PMID: 31641866 DOI: 10.1007/s11274-019-2749-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Accepted: 10/15/2019] [Indexed: 11/25/2022]
Abstract
Genome shuffling for improving the activity of alkaline pectinase in Bacillus subtilis FS105 and its molecular mechanism were investigated. The fused strain B. subtilis FS105 with the highest activity of alkaline pectinase was obtained after two rounds of genome shuffling. The activity of alkaline pectinase in B. subtilis FS105 was 499 U/ml, which was improved by 1.6 times compared to that in original strain. To elucidate its molecular mechanism, rpsL gene sequences from original and fused strains were cloned and aligned, and the space structure of their coding proteins were also analyzed and compared. The alignment of the rpsL gene sequences indicated that three bases G, G and C were respectively replaced by A, A and G in the positions 52, 408 and 409 after genome shuffling. This resulted in the substitution of two amino acid residues in ribosomal protein S12: D18N and P137A, and therefore improving the biosynthesis of alkaline pectinase. This study lays a foundation for improving the activity of alkaline pectinase by genome shuffling and understanding its molecular mechanism.
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Affiliation(s)
- Ping Yu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, 310035, Zhejiang, People's Republic of China.
| | - Xinxin Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, 310035, Zhejiang, People's Republic of China
| | - Qian Ren
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, 310035, Zhejiang, People's Republic of China
| | - Xingxing Huang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, 310035, Zhejiang, People's Republic of China
| | - Tingting Yan
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, 310035, Zhejiang, People's Republic of China
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27
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Kinetic and thermodynamic characterization of a novel Aspergillus aculeatus URM4953 polygalacturonase. Comparison of free and calcium alginate-immobilized enzyme. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.07.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Moscetti R, Raponi F, Monarca D, Bedini G, Ferri S, Massantini R. Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13951] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Roberto Moscetti
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Flavio Raponi
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Danilo Monarca
- Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Giacomo Bedini
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Serena Ferri
- Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Riccardo Massantini
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
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29
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de Oliveira RL, da Silva OS, Converti A, Porto TS. Thermodynamic and kinetic studies on pectinase extracted from Aspergillus aculeatus: Free and immobilized enzyme entrapped in alginate beads. Int J Biol Macromol 2018; 115:1088-1093. [DOI: 10.1016/j.ijbiomac.2018.04.154] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/14/2018] [Accepted: 04/28/2018] [Indexed: 01/30/2023]
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30
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Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation. BEVERAGES 2018. [DOI: 10.3390/beverages4030048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Thermodynamics of a Ca2+ dependent, highly thermostable and detergent compatible purified alkaline serine protease from Nocardiopsis xinjiangensis strain OM-6. Int J Biol Macromol 2018; 113:565-574. [DOI: 10.1016/j.ijbiomac.2018.02.157] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 02/24/2018] [Accepted: 02/27/2018] [Indexed: 11/18/2022]
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32
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Savvidou MG, Katsabea A, Kotidis P, Mamma D, Lymperopoulou TV, Kekos D, Kolisis FN. Studies on the catalytic behavior of a membrane-bound lipolytic enzyme from the microalgae Nannochloropsis oceanica CCMP1779. Enzyme Microb Technol 2018; 116:64-71. [PMID: 29887019 DOI: 10.1016/j.enzmictec.2018.05.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 05/15/2018] [Accepted: 05/18/2018] [Indexed: 10/16/2022]
Abstract
The catalytic behavior of a membrane-bound lipolytic enzyme (MBL-Enzyme) from the microalgae Nannochloropsis oceanica CCMP1779 was investigated. The biocatalyst showed maximum activity at 50 °C and pH 7.0, and was stable at pH 7.0 and temperatures from 40 to 60 °C. Half-lives at 60 °C, 70 °C and 80 °C were found 866.38, 150.67 and 85.57 min respectively. Thermal deactivation energy was 68.87 kJ mol-1. The enzyme's enthalpy (ΔΗ*), entropy (ΔS*) and Gibb's free energy (ΔG*) were in the range of 65.86-66.27 kJ mol-1, 132.38-140.64 J mol-1 K-1 and 107.80-115.81 kJ mol-1, respectively. Among p-nitrophenyl esters of fatty acids tested, MBL-Enzyme exhibited the highest hydrolytic activity against p-nitrophenyl palmitate (pNPP). The Km and Vmax values were found 0.051 mM and of 0.054 mmole pNP mg protein-1 min-1, respectively with pNPP as substrate. The presence of Mn2+ increased lipolytic activity by 68.25%, while Fe3+ and Cu2+ ions had the strongest inhibitory effect. MBL-Enzyme was stable in the presence of water miscible (66% of the initial activity in ethanol) and water immiscible (71% of the initial activity in n-octane) solvents. Myristic acid was found to be the most efficient acyl donor in esterification reactions with ethanol. Methanol was the best acyl acceptor among the primary alcohols tested.
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Affiliation(s)
- Maria G Savvidou
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zografou Campus, 15780, Athens, Greece
| | - Alexandra Katsabea
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zografou Campus, 15780, Athens, Greece
| | - Pavlos Kotidis
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zografou Campus, 15780, Athens, Greece
| | - Diomi Mamma
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zografou Campus, 15780, Athens, Greece
| | - Theopisti V Lymperopoulou
- Environment and Quality of Life Center, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zografou Campus, 15780, Athens, Greece
| | - Dimitris Kekos
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zografou Campus, 15780, Athens, Greece
| | - Fragiskos N Kolisis
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zografou Campus, 15780, Athens, Greece.
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33
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da Silva VG, de Castro RJS. Biocatalytic action of proteases in ionic liquids: Improvements on their enzymatic activity, thermal stability and kinetic parameters. Int J Biol Macromol 2018; 114:124-129. [PMID: 29567497 DOI: 10.1016/j.ijbiomac.2018.03.084] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 02/16/2018] [Accepted: 03/17/2018] [Indexed: 11/27/2022]
Abstract
This study evaluated the effect of the addition of the following ionic liquids (IL): choline chloride (CC), tetramethylammonium bromide (TB) and 1‑ethyl‑3‑methylimidazolium bromide (EM), on some biochemical properties including enzymatic activity and different kinetic parameters of commercial proteases. The enzyme-IL combinations that showed the highest increases in enzyme activities were as follows: CC (0.5mM) and Neutrase® 0.8L; CC (5mM) and Flavourzyme® 500L; TB (2000mM) and Alcalase® 2.4L, with relative increases of 20, 15 and 150% in protease activities, respectively, compared to the control assays. The combination TB and Alcalase® 2.4L showed a reduction of 50% of the activation energy (Ea), an increase of the relation Vmax/Km of 35% and a 16-fold rise in the values of t1/2, and D. Neutrase® 0.8L combined with CC showed an increase of 20% in the relation Vmax/Km. The combination Flavourzyme® 500L and CC presented a 20% higher value of the relation Vmax/Km and a 2-fold increase in the values of t1/2 and D compared to the control assay. In summary, the most positive effects observed in this study included proteases with improved activity and stability properties and a greater affinity for the substrate.
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Affiliation(s)
- Vítor Geniselli da Silva
- Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, Campinas, SP, Brazil
| | - Ruann Janser Soares de Castro
- Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, Campinas, SP, Brazil.
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34
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Narasimhan MK, Ethiraj S, Krishnamurthi T, Rajesh M. Purification, biochemical, and thermal properties of fibrinolytic enzyme secreted by Bacillus cereus SRM-001. Prep Biochem Biotechnol 2018; 48:34-42. [PMID: 29106326 DOI: 10.1080/10826068.2017.1387560] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The discovery of microbial fibrinolytic enzymes is essential to treat cardiovascular diseases. This study reports the discovery of a fibrinolytic enzyme secreted by Bacillus cereus SRM-001, a microorganism isolated from the soil of a chicken waste-dump yard. The B. cereus SRM-001 was cultured and the secreted fibrinolytic enzyme purified to show that it is a ∼28 kDa protein. The purified enzyme was characterized for its kinetics, biochemical and thermal properties to show that it possesses properties similar to plasmin. A HPLC-MS/MS analysis of trypsin digested protein indicated that the fibrinolytic enzyme shared close sequence homology with serine proteases reported for other Bacillus sp. The results show that the B. cereus SRM-001 secreted enzyme is a ∼28 kDa serine protease that possesses fibrinolytic potential.
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Affiliation(s)
- Manoj Kumar Narasimhan
- a Department of Genetic Engineering, School of Bioengineering , SRM University , Kattankulathur , Tamil Nadu , India
| | - Selvarajan Ethiraj
- a Department of Genetic Engineering, School of Bioengineering , SRM University , Kattankulathur , Tamil Nadu , India
| | - Tamilarasan Krishnamurthi
- b Department of Chemical Engineering , School of Bioengineering, SRM University , Kattankulathur , Tamil Nadu , India
| | - Mathur Rajesh
- b Department of Chemical Engineering , School of Bioengineering, SRM University , Kattankulathur , Tamil Nadu , India
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de la Torre I, Ravelo M, Segarra S, Tortajada M, Santos VE, Ladero M. Study on the effects of several operational variables on the enzymatic batch saccharification of orange solid waste. BIORESOURCE TECHNOLOGY 2017; 245:906-915. [PMID: 28931207 DOI: 10.1016/j.biortech.2017.08.094] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2017] [Revised: 08/14/2017] [Accepted: 08/16/2017] [Indexed: 06/07/2023]
Abstract
In this work, batch enzyme-aided extraction and enzymatic saccharification of blade-milled orange waste was studied. The operation variables for this process were thoroughly analysed. It was determined that batch runs with initial pH values of 5.0 and 5.2 controlled during the first hour, 50°C and 300-500r.p.m. agitation resulted in the best yields, with a limited total and partial first-order enzyme deactivation (for cellulases and polygalacturonidase, respectively). Orange peel waste (OPW) at 6.7% w/w dry solid, 0.22 filter paper units (FPU)/g DS and proportional activities of other enzymes led to over 40g/L free monosaccharides and global yields to glucose over 80%. When using 10.1% w/w DS in these conditions, glucose yield was 63%, with total monosaccharide concentration on top of 50g/L. Similar concentrations were obtained by additional partial drying of OPW to 60% humidity at DS/L ratios near 7.5% (glucose yield >80%).
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Affiliation(s)
- Isabel de la Torre
- Chemical Engineering Department, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Marianela Ravelo
- Chemical Engineering Department, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Silvia Segarra
- BIOPOLIS, S.L., Parc Científic Universitat de València, 46980, Paterna, Valencia, Spain
| | - Marta Tortajada
- BIOPOLIS, S.L., Parc Científic Universitat de València, 46980, Paterna, Valencia, Spain
| | - Victoria E Santos
- Chemical Engineering Department, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Miguel Ladero
- Chemical Engineering Department, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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36
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Yu P, Xu C. Production optimization, purification and characterization of a heat-tolerant acidic pectinase from Bacillus sp. ZJ1407. Int J Biol Macromol 2017; 108:972-980. [PMID: 29113889 DOI: 10.1016/j.ijbiomac.2017.11.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 11/02/2017] [Accepted: 11/03/2017] [Indexed: 11/19/2022]
Abstract
Medium compositions for a heat-tolerant acidic pectinase production from Bacillus sp. ZJ1407 were optimized via response surface methodology (RSM) and its enzymatic properties were investigated. A 2-level factorial design was used to estimate the main effect of factors, and to screen the significant factors. A central composite design was used to find out the optimal concentrations of screened key factors. Lactose, tryptone and (NH4)2SO4 were found to have a significant influence on the pectinase activity (p <0.05). The optimal medium compositions were as follows: lactose 44.8g/l, tyrptone 30.9g/l, (NH4)2SO4 1.35g/l, MnSO4·H2O 0.2g/l, MgSO4 0.4g/l and NaCl 3.5g/l. Pectinase was purified to homogeneity by ammonium sulphate precipitation, DEAE-cellulose ion-exchange chromatography and Sephadex G-100 size-exclusion chromatography. The molecular weight of the purified pectinase determined by SDS-PAGE was about 23kDa, and its final specific activity was 110.47U/mg. Its optimal temperature and pH were 37°C and 5.0, respectively. Pectinase was very stable within a pH range of 3.0-5.0, and showed a high thermo-stability at 80 and 90°C. Ba2+ could significantly promote the activity of pectinase, and Mn2+ heavily inhibited its activity. This study provides new insight into the future development and use of pectinase from Bacillus sp. ZJ1407.
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Affiliation(s)
- Ping Yu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou 310035, Zhejiang Province, People's Republic of China.
| | - Chaochao Xu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou 310035, Zhejiang Province, People's Republic of China
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Use of Highly Methoxyl-esterified Cross-linked Alcohol Insoluble Substance to Remove Pectinesterase for the Reduction of Methanol in Sweet Orange Wine. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.3.02] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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39
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de Oliveira CT, Rieger TJ, Daroit DJ. Catalytic properties and thermal stability of a crude protease from the keratinolytic Bacillus sp. CL33A. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.04.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Amin F, Bhatti HN, Bilal M, Asgher M. Purification, Kinetic, and Thermodynamic Characteristics of an Exo-polygalacturonase from Penicillium notatum with Industrial Perspective. Appl Biochem Biotechnol 2017; 183:426-443. [DOI: 10.1007/s12010-017-2455-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Accepted: 03/12/2017] [Indexed: 10/19/2022]
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Yu P, Zhang Y, Gu D. Production optimization of a heat-tolerant alkaline pectinase from Bacillus subtilis ZGL14 and its purification and characterization. Bioengineered 2017; 8:613-623. [PMID: 28282260 DOI: 10.1080/21655979.2017.1292188] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
Abstract
Alkaline pectinase has important applications in the pretreatment of waste water from food processing and in both the fabric and paper industries. In this study, a 2-level factorial design was used to screen significant factors that affect the activity of alkaline pectinase, and the response surface methodology (RSM) with a Box-Behnken design (BBD) was used to optimize their concentrations. Starch, peptone, KH2PO4 and K2HPO4·3H2O were found to significantly affect the activity of alkaline pectinase. Their optimal concentrations were as follows: 4.68% starch, 1.6% peptone, 0.26% KH2PO4 and 0.68% K2HPO4·3H2O. Under the above conditions, the activity of alkaline pectinase was significantly improved to 734.11 U/mL. Alkaline pectinase was purified to homogeneity with a recovery rate of 9.6% and a specific activity of 52372.52 U/mg. Its optimal temperature and pH were 50°C and 8.6, respectively. The purified enzyme showed strong thermo-stability and good alkali resistance. In addition, the activity of alkaline pectinase was improved in the presence of Mg2+. Cu2+, Mn2+, and Co2+ significantly inhibited its activity. This study provides an important basis for the future development and use of a heat-tolerant alkaline pectinase from B. subtilis ZGL14.
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Affiliation(s)
- Ping Yu
- a College of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou , Zhejiang Province , People's Republic of China
| | - Yishu Zhang
- a College of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou , Zhejiang Province , People's Republic of China
| | - Donglu Gu
- a College of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou , Zhejiang Province , People's Republic of China
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Improvement of activity, thermo-stability and fruit juice clarification characteristics of fungal exo-polygalacturonase. Int J Biol Macromol 2017; 95:974-984. [DOI: 10.1016/j.ijbiomac.2016.10.086] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 10/21/2016] [Accepted: 10/24/2016] [Indexed: 11/18/2022]
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43
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Cerreti M, Markošová K, Esti M, Rosenberg M, Rebroš M. Immobilisation of pectinases into PVA gel for fruit juice application. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13309] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Martina Cerreti
- Department for Innovation in Biological; Agro-Food and Forest Systems; University of Tuscia; San Camillo de Lellis snc Viterbo 01100 Italy
| | - Kristína Markošová
- Institute of Biotechnology; Faculty of Chemical and Food Technology; Slovak University of Technology; Radlinského 9 Bratislava 812 37 Slovakia
| | - Marco Esti
- Department for Innovation in Biological; Agro-Food and Forest Systems; University of Tuscia; San Camillo de Lellis snc Viterbo 01100 Italy
| | - Michal Rosenberg
- Institute of Biotechnology; Faculty of Chemical and Food Technology; Slovak University of Technology; Radlinského 9 Bratislava 812 37 Slovakia
| | - Martin Rebroš
- Institute of Biotechnology; Faculty of Chemical and Food Technology; Slovak University of Technology; Radlinského 9 Bratislava 812 37 Slovakia
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Yegin S. Single-step purification and characterization of an extreme halophilic, ethanol tolerant and acidophilic xylanase from Aureobasidium pullulans NRRL Y-2311-1 with application potential in the food industry. Food Chem 2016; 221:67-75. [PMID: 27979257 DOI: 10.1016/j.foodchem.2016.10.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 09/02/2016] [Accepted: 10/03/2016] [Indexed: 10/20/2022]
Abstract
An extracellular xylanase from Aureobasidium pullulans NRRL Y-2311-1 produced on wheat bran was purified by a single-step chromatographic procedure. The enzyme had a molecular weight of 21.6kDa. The optimum pH and temperature for xylanase activity were 4.0 and 30-50°C, respectively. The enzyme was stable in the pH range of 3.0-8.0. The inactivation energy of the enzyme was calculated as 218kJmol-1. The xylanase was ethanol tolerant and kept complete activity in the presence of 10% ethanol. Likewise, it retained almost complete activity at a concentration range of 0-20% NaCl. In general, the enzyme was resistant to several metal ions and reagents. Mg2+, Zn2+, Cu2+, K1+, EDTA and β-mercaptoethanol resulted in enhanced xylanase activity. The Km and Vmax values on beechwood xylan were determined to be 19.43mgml-1 and 848.4Uml-1, respectively. The enzyme exhibits excellent characteristics and could, therefore, be a promising candidate for application in food and bio-industries.
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Affiliation(s)
- Sirma Yegin
- Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey.
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Demir H, Tari C. Effect of physicochemical parameters on the polygalacturonase of an Aspergillus sojae mutant using wheat bran, an agro-industrial waste, via solid-state fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3575-3582. [PMID: 26604188 DOI: 10.1002/jsfa.7543] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2015] [Revised: 11/14/2015] [Accepted: 11/18/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Polygalacturonases (PGs) are valuable enzymes of the food industry; therefore it is of great importance to discover new and GRAS PG-producing microbial strains. In this study, PG enzyme produced from a high PG activity producer mutant Aspergillus sojae using wheat bran at the flask scale under pre-optimized conditions of solid-state fermentation (SSF) was biochemically characterized. RESULTS The crude PG enzyme showed optimum activity in the pH range 4.0-5.0 and was stable in the pH range 3.0-7.0. The optimum temperature for the PG was 40 °C and it retained 99% of its activity at 50 °C. The mutant A. sojae PG could preserve more than 50% of its stability between 25 and 50 °C, both for 30 and 60 min, and was found to be stable in the presence of most of the tested compounds and metal ions. The inactivation energy (Ed ) was determined as 125.3 kJ mol(-1) . The enthalpy (ΔH*), free energy (ΔG*) and entropy (ΔS*) of inactivation were found to be stable with increasing temperature. CONCLUSION The mutant A. sojae PG could be suitable for the clarification (depectinization) of orange and grape juices and wine. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Hande Demir
- Department of Food Engineering, Osmaniye Korkut Ata University, TR-80000, Osmaniye, Turkey
| | - Canan Tari
- Department of Food Engineering, Izmir Institute of Technology, Gulbahce Campus, TR-35430, Urla, Izmir, Turkey
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Thirumurugan A, Ramachandran S, Sivamani S. Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0376] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In the present study, the effect of heat treatment on the activity of bacteriocin from Lactobacillus plantarum ATM11 was studied. The kinetic and thermodynamic parameters were calculated for the thermal inactivation of the bacteriocin over a time–temperature combinations in the range of 30, 45, 60 and 90 min and 60, 65, 70, 75 and 80 °C. Understanding the thermal inactivation of biopreservatives in a food matrix is essential to allow their proper utilization in food industry, enabling the reduction of heating times and optimization of heating temperature. The results indicate the different thermal stabilities with k-values between 0.0159 and 0.0225 min−1. D-values decreased with increase in temperature, indicating faster inactivation of the bacteriocin at higher temperatures. These results suggest that bacteriocin is relatively heat stable with a z-value of 22.85 °C.
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Ma X, Zhang L, Wang W, Zou M, Ding T, Ye X, Liu D. Synergistic Effect and Mechanisms of Combining Ultrasound and Pectinase on Pectin Hydrolysis. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1689-y] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Braga ARC, Figueira FDS, Silveira JTD, Morais MGD, Costa JAV, Kalil SJ. Improvement of Thermal Stability of C-Phycocyanin by Nanofiber and Preservative Agents. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12711] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Rafaela Cavalcante Braga
- College of Chemistry and Food Engineering, Federal University of Rio Grande; PO Box 474, 96201-900 Rio Grande RS Brazil
- Biosciences Department; Federal University of São Paulo; Silva Jardim Street, 136 Vila Mathias 11015-020 Santos City SP Brazil
| | - Felipe da Silva Figueira
- College of Chemistry and Food Engineering, Federal University of Rio Grande; PO Box 474, 96201-900 Rio Grande RS Brazil
| | - Jéssica Teixeira da Silveira
- College of Chemistry and Food Engineering, Federal University of Rio Grande; PO Box 474, 96201-900 Rio Grande RS Brazil
| | - Michele Greque de Morais
- College of Chemistry and Food Engineering, Federal University of Rio Grande; PO Box 474, 96201-900 Rio Grande RS Brazil
| | - Jorge Alberto Vieira Costa
- College of Chemistry and Food Engineering, Federal University of Rio Grande; PO Box 474, 96201-900 Rio Grande RS Brazil
| | - Susana Juliano Kalil
- College of Chemistry and Food Engineering, Federal University of Rio Grande; PO Box 474, 96201-900 Rio Grande RS Brazil
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Tian ML, Fang T, Du MY, Zhang FS. Effects of Pulsed Electric Field (PEF) Treatment on Enhancing Activity and Conformation of α-Amylase. Protein J 2016; 35:154-62. [DOI: 10.1007/s10930-016-9649-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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50
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Activity of immobilized lipase from Candida antarctica (Lipozyme 435) and its performance on the esterification of oleic acid in supercritical carbon dioxide. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2015.08.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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