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Lee HY, Kim HS, Kim MJ, Seo YH, Cho DY, Lee JH, Lee GY, Jeong JB, Jang MY, Lee JH, Lee J, Cho KM. Comparison of primary and secondary metabolites and antioxidant activities by solid-state fermentation of Apios americana Medikus with different fungi. Food Chem 2024; 461:140808. [PMID: 39151342 DOI: 10.1016/j.foodchem.2024.140808] [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: 05/05/2024] [Revised: 06/20/2024] [Accepted: 08/07/2024] [Indexed: 08/19/2024]
Abstract
This study compared the nutritional components, isoflavones, and antioxidant activities by solid-sate fermentation of Apios americana Medikus (AAM) with seven different fungi. The total fatty acid contents increased from 120.5 mg/100 g (unfermented AAM, UFAAM) to 242.0 to 3167.5 mg/100 g (fermented AAM, FAAM) with all fungi. In particular, the values of total fatty acids were highest (26.3-fold increase) in the FAAM with Monascus purpureus. The amount of total free amino acids increased from 591.69 mg/100 g (UFAAM) to 664.38 to 1603.07 mg/100 g after fermentation except for Monascus pilosus and Lentinula edodes. The total mineral contents increased evidently after fermentation with M. purpureus, F. velutipes, and Tricholoma matsutake (347.36 → 588.29, 576.59, and 453.32 mg/100 g, respectively). The UFAAM predominated isoflavone glycosides, whereas glycoside forms were converted into aglycone forms after fermentation by fungi. The bioconversion rates of glycoside to aglycone were excellent in the FAAM with M. pilosus, M. purpureus, F. velutipes, and T. matsutake (0.01 → 0.69, 0.50, 0.27, and 0.31 mg/g, respectively). Furthermore, the total phenolic contents, total flavonoid contents, and antioxidant activities by the abovementioned FAAM were high except for L.edodes. This FAAM can be used as a potential food and pharmaceutical materials.
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Affiliation(s)
- Hee Yul Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea
| | - Hyo Seon Kim
- Herbal Medicine Resources Research Center, Korea Institute of Oriental Medicine (KIOM), Geonjae-ro 111, Naju 58245, Republic of Korea
| | - Min Ju Kim
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea; Biological Resources Utilization Division, National Institute of Biological Resources (NIBR), Sangnam-ro 1008-11, Miryang 50452, Republic of Korea
| | - Young Hye Seo
- Herbal Medicine Resources Research Center, Korea Institute of Oriental Medicine (KIOM), Geonjae-ro 111, Naju 58245, Republic of Korea
| | - Du Yong Cho
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea
| | - Ji Ho Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea
| | - Ga Young Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea
| | - Jong Bin Jeong
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea
| | - Mu Yeun Jang
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea
| | - Jin Hwan Lee
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
| | - Jun Lee
- Herbal Medicine Resources Research Center, Korea Institute of Oriental Medicine (KIOM), Geonjae-ro 111, Naju 58245, Republic of Korea.
| | - Kye Man Cho
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea.
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El-Shazly AI, Wahba MI, Abdelwahed NAM, Shehata AN. Immobilization of alkaline protease produced by Streptomyces rochei strain NAM-19 in solid state fermentation based on medium optimization using central composite design. 3 Biotech 2024; 14:161. [PMID: 38799268 PMCID: PMC11111645 DOI: 10.1007/s13205-024-04003-9] [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: 03/20/2024] [Accepted: 05/03/2024] [Indexed: 05/29/2024] Open
Abstract
This study evaluated Streptomyces rochei strain NAM-19 solid-state fermentation of agricultural wastes to produce alkaline protease. Alkaline protease production increased with flaxseed, rice bran, and cheese whey fermentation reaching 147 U/mL at 48 h. Statistical optimization of alkaline protease production was performed using the central composite design (CDD). Results of CDD and the optimization plot showed that 4.59 g/L flaxseed, 4.31 g/L rice bran, 4.17 mL cheese whey, and a vegetative inoculum size of 7.0% increased alkaline protease production by 27.2% reaching 186 U/mL. Using the 20-70% ammonium sulfate fractionation method, the optimally produced enzyme was partially purified to fivefold. The partially purified alkaline protease was then covalently immobilized on a biopolymer carrier, glutaraldehyde-polyethylene-imine-κ-carrageenan (GA-PEI-Carr), with 90% immobilization efficiency. Characterizations revealed that immobilization improved thermostability, reusability, optimum temperature, and sensitivity towards metal ions of the free enzyme. The optimal temperature for free and immobilized enzymes was 40 and 50 °C, respectively. Both enzymes had the same optimum pH of 10. Immobilization increased Km from 19.73 to 26.52 mM and Vmax from 56.7 to 62.5 mmol min-1L-1. The immobilized enzyme retained 35% of its initial activity at 70 °C, while the free enzyme retained only 5%. The immobilized enzyme kept 80% of its initial activity at the 20th cycle. After 7 weeks of storage, the free enzyme lost all its initial activity, whereas the immobilized enzyme retained 50%. The free and immobilized enzymes were able to hydrolyze gelatin, and azo-casein demonstrating different relative activity, 85, 80, 90 and 95%, respectively, compared to casein (100%).
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Affiliation(s)
- Asmaa I. El-Shazly
- Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries and Drugs Research Institute, National Research Centre, Cairo, Egypt
| | - Marwa I. Wahba
- Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries and Drugs Research Institute, National Research Centre, Cairo, Egypt
- Centre of Scientific Excellence-Group of Advanced Materials and Nanotechnology, National Research Centre, Cairo, Egypt
| | - Nayera A. M. Abdelwahed
- Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries and Drugs Research Institute, National Research Centre, Cairo, Egypt
| | - Abeer N. Shehata
- Biochemistry Department, Biotechnology Research Institute, National Research Centre, Cairo, Egypt
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3
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Almeida TCD, Santos SFDM, Santos ESD. Production of the prolyl endoprotease (PEP) from Aspergillus sp. FSDE 16 by solid-state fermentation (SSF) and use for producing a gluten-free beer. Biotechnol Appl Biochem 2024; 71:460-476. [PMID: 38212282 DOI: 10.1002/bab.2552] [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: 02/08/2023] [Revised: 11/10/2023] [Accepted: 12/21/2023] [Indexed: 01/13/2024]
Abstract
Beer is a beverage that contains gluten and cannot be consumed by people with celiac disease. In this context, the enzyme prolyl endoprotease (PEP) can be used to reduce the gluten content in beer. The present study aimed to produce the PEP from Aspergillus sp. FSDE 16 using solid-state fermentation with 5 conditions and comparing with a similar commercial enzyme produced from Aspergillus niger in the production of a gluten-free beer. The results of the performed cultures showed that during the culture, the most increased protease activity (54.46 U/mL) occurred on the 4th day. In contrast, for PEP, the highest activity (0.0356 U/mL) was obtained on the 3rd day of culture in condition. Regarding beer production, cell growth, pH, and total soluble solids showed similar behavior over the 7 days for beers produced without enzyme addition or with the addition of commercial enzyme and with the addition of the enzyme extract produced. The addition of the enzyme and the enzyme extract did not promote changes, and all the beers produced showed similar and satisfactory results, with acid pH between 4 and 5, total soluble solids ranging from 4.80 to 5.05, alcohol content ranging from 2.83% to 3.08%, and all beers having a dark character with deep amber and light copper color. Gluten removal was effectively using the commercial enzyme and the enzyme produced according to condition (v) reaching gluten concentrations equal to 17 ± 5.31 and 21.19 ± 11.28 ppm, respectively. In this way, the production of the enzyme by SSF and its application in the removal of gluten in beer was efficient.
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Affiliation(s)
- Thaís Cartaxo de Almeida
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal, Rio Grande do Norte, Brazil
| | | | - Everaldo Silvino Dos Santos
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal, Rio Grande do Norte, Brazil
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4
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Song P, Zhang X, Wang S, Xu W, Wang F, Fu R, Wei F. Microbial proteases and their applications. Front Microbiol 2023; 14:1236368. [PMID: 37779686 PMCID: PMC10537240 DOI: 10.3389/fmicb.2023.1236368] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.
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Affiliation(s)
- Peng Song
- College of Life Sciences, Liaocheng University, Liaocheng, China
- Shandong Aobo Biotech Co. Ltd., Liaocheng, China
- Jiangxi Zymerck Biotech Co. Ltd., Nanchang, China
| | - Xue Zhang
- College of Life Sciences, Liaocheng University, Liaocheng, China
| | - Shuhua Wang
- Shandong Aobo Biotech Co. Ltd., Liaocheng, China
| | - Wei Xu
- College of Life Sciences, Liaocheng University, Liaocheng, China
| | - Fei Wang
- College of Life Sciences, Liaocheng University, Liaocheng, China
| | - Rongzhao Fu
- Jiangxi Zymerck Biotech Co. Ltd., Nanchang, China
| | - Feng Wei
- College of Life Sciences, Liaocheng University, Liaocheng, China
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da Silva Santos AC, do Nascimento Barbosa R, Cavalcanti AD, de Souza-Motta CM, de Oliveira NT, Tiago PV, Moreira KA. Molecular identification of Brazilian Fusarium strains: sources of proteases with milk-clotting properties. Braz J Microbiol 2023; 54:1665-1674. [PMID: 37266822 PMCID: PMC10485214 DOI: 10.1007/s42770-023-01016-z] [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: 06/29/2022] [Accepted: 05/24/2023] [Indexed: 06/03/2023] Open
Abstract
Fusarium is a genus of ubiquitous fungi that comprises mycotoxigenic animal and plant pathogens. These fungi have the ability to exploit a wide range of substrates and hosts, indicating their great potential for enzyme production; however, this aspect is understudied. Therefore, the present study aimed for revaluating the identity of twenty-three Fusarium strains maintained in the University Recife Mycology (URM) culture collection, Brazil, and to evaluate their potential for proteases production and the milk-clotting activity of these proteases. According to phylogenetic analysis of translation elongation factor 1-alpha (TEF1) gene partial sequences, these strains belonged to 12 species representing four species complexes: Fusarium concolor, F. fujikuroi, F. incarnatum-equiseti, and F. oxysporum. Four of these species are putatively novel to science. Notably, novel associations of Fusarium spp. with certain hosts/substrates were documented. The proteolytic activity ranged from 1.67 U ml-1 to 22.03 U ml-1 among the evaluated fungal isolates, with specific proteolytic activity reaching 205.86 U mg-1. The values for coagulant activity and specific activity were up to 157.14 U ml-1 and 1,424.11 U mg-1, respectively. These results indicate the potential of URM Fusarium strains as a source for the production of enzymes of industrial interest. Additionally, they reinforce the importance of applying DNA-based methods for reviewing the identification of fungal strains preserved in biodiversity repositories.
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Affiliation(s)
- Ana Carla da Silva Santos
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil.
- Universidade Federal Do Agreste de Pernambuco, Av. Bom Pastor, Boa Vista, Garanhuns, Pernambuco, 55292-270, Brazil.
| | - Renan do Nascimento Barbosa
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Anthony Dias Cavalcanti
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Cristina Maria de Souza-Motta
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Neiva Tinti de Oliveira
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Patricia Vieira Tiago
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Keila Aparecida Moreira
- Universidade Federal Do Agreste de Pernambuco, Av. Bom Pastor, Boa Vista, Garanhuns, Pernambuco, 55292-270, Brazil
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6
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Corbu VM, Gheorghe-Barbu I, Dumbravă AȘ, Vrâncianu CO, Șesan TE. Current Insights in Fungal Importance-A Comprehensive Review. Microorganisms 2023; 11:1384. [PMID: 37374886 DOI: 10.3390/microorganisms11061384] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 06/29/2023] Open
Abstract
Besides plants and animals, the Fungi kingdom describes several species characterized by various forms and applications. They can be found in all habitats and play an essential role in the excellent functioning of the ecosystem, for example, as decomposers of plant material for the cycling of carbon and nutrients or as symbionts of plants. Furthermore, fungi have been used in many sectors for centuries, from producing food, beverages, and medications. Recently, they have gained significant recognition for protecting the environment, agriculture, and several industrial applications. The current article intends to review the beneficial roles of fungi used for a vast range of applications, such as the production of several enzymes and pigments, applications regarding food and pharmaceutical industries, the environment, and research domains, as well as the negative impacts of fungi (secondary metabolites production, etiological agents of diseases in plants, animals, and humans, as well as deteriogenic agents).
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Affiliation(s)
- Viorica Maria Corbu
- Genetics Department, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
| | - Irina Gheorghe-Barbu
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Andreea Ștefania Dumbravă
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Corneliu Ovidiu Vrâncianu
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Tatiana Eugenia Șesan
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
- Academy of Agricultural Sciences and Forestry, 61 Bd. Mărăşti, District 1, 011464 Bucharest, Romania
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7
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Li C, Cao L, Liu T, Huang Z, Liu Y, Fan R, Wang Y. Preparation of soybean meal peptide for chelation with copper/zinc using Aspergillus oryzae in solid-state fermentation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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8
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Pawar KS, Singh PN, Singh SK. Fungal alkaline proteases and their potential applications in different industries. Front Microbiol 2023; 14:1138401. [PMID: 37065163 PMCID: PMC10098022 DOI: 10.3389/fmicb.2023.1138401] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Accepted: 03/09/2023] [Indexed: 04/03/2023] Open
Abstract
The consumption of various enzymes in industrial applications around the world has increased immensely. Nowadays, industries are more focused on incorporating microbial enzymes in multiple processes to avoid the hazardous effects of chemicals. Among these commercially exploited enzymes, proteases are the most abundantly used enzymes in different industries. Numerous bacterial alkaline proteases have been studied widely and are commercially available; however, fungi exhibit a broader variety of proteases than bacteria. Additionally, since fungi are often recognized as generally regarded as safe (GRAS), using them as enzyme producers is safer than using bacteria. Fungal alkaline proteases are appealing models for industrial use because of their distinct spectrum of action and enormous diversity in terms of being active under alkaline range of pH. Unlike bacteria, fungi are less studied for alkaline protease production. Moreover, group of fungi growing at alkaline pH has remained unexplored for their capability for the production of commercially valuable products that are stable at alkaline pH. The current review focuses on the detailed classification of proteases, the production of alkaline proteases from different fungi by fermentation (submerged and solid–state), and their potential applications in detergent, leather, food, pharmaceutical industries along with their important role in silk degumming, waste management and silver recovery processes. Furthermore, the promising role of alkali–tolerant and alkaliphilic fungi in enzyme production has been discussed briefly. This will highlight the need for more research on fungi growing at alkaline pH and their biotechnological potential.
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9
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Chatterjee S, Venkata Mohan S. Fungal biorefinery for sustainable resource recovery from waste. BIORESOURCE TECHNOLOGY 2022; 345:126443. [PMID: 34852279 DOI: 10.1016/j.biortech.2021.126443] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 11/21/2021] [Accepted: 11/24/2021] [Indexed: 06/13/2023]
Abstract
Depletion of natural resources and negative impact of fossil fuels on environment are becoming a global concern. The concept of biorefinery is one of the alternative platforms for the production of biofuels and chemicals. Valorisation of biological resources through complete utilization of waste, reusing secondary products and generating energy to power the process are the key principles of biorefinery. Agricultural residues and biogenic municipal solid wastes are getting importance as a potential feedstock for the generation of bioproducts. This communication reviews and highlights the scope of yeast and fungi as a potent candidate for the synthesis of gamut of bioproducts in an integrated approach addressing sustainability and circular bioeconomy. It also provides a close view on importance of microbes in biorefinery, feedstock pretreatment strategies for renewable sugar production, cultivation systems and yeast and fungi based products. Integrated closed loop approach towards multiple product generation with zero waste discharge is also discussed.
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Affiliation(s)
- Sulogna Chatterjee
- Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad, 500007, India; Academy of Scientific & Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - S Venkata Mohan
- Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad, 500007, India; Academy of Scientific & Innovative Research (AcSIR), Ghaziabad, 201002, India.
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10
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Naeem M, Manzoor S, Abid MUH, Tareen MBK, Asad M, Mushtaq S, Ehsan N, Amna D, Xu B, Hazafa A. Fungal Proteases as Emerging Biocatalysts to Meet the Current Challenges and Recent Developments in Biomedical Therapies: An Updated Review. J Fungi (Basel) 2022; 8:109. [PMID: 35205863 PMCID: PMC8875690 DOI: 10.3390/jof8020109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/31/2021] [Accepted: 01/05/2022] [Indexed: 02/07/2023] Open
Abstract
With the increasing world population, demand for industrialization has also increased to fulfill humans' living standards. Fungi are considered a source of essential constituents to produce the biocatalytic enzymes, including amylases, proteases, lipases, and cellulases that contain broad-spectrum industrial and emerging applications. The present review discussed the origin, nature, mechanism of action, emerging aspects of genetic engineering for designing novel proteases, genome editing of fungal strains through CRISPR technology, present challenges and future recommendations of fungal proteases. The emerging evidence revealed that fungal proteases show a protective role to many environmental exposures and discovered that an imbalance of protease inhibitors and proteases in the epithelial barriers leads to the protection of chronic eosinophilic airway inflammation. Moreover, mitoproteases recently were found to execute intense proteolytic processes that are crucial for mitochondrial integrity and homeostasis function, including mitochondrial biogenesis, protein synthesis, and apoptosis. The emerging evidence revealed that CRISPR/Cas9 technology had been successfully developed in various filamentous fungi and higher fungi for editing of specific genes. In addition to medical importance, fungal proteases are extensively used in different industries such as foods to prepare butter, fruits, juices, and cheese, and to increase their shelf life. It is concluded that hydrolysis of proteins in industries is one of the most significant applications of fungal enzymes that led to massive usage of proteomics.
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Affiliation(s)
- Muhammad Naeem
- College of Life Science, Hebei Normal University, Shijiazhuang 050025, China;
| | - Saba Manzoor
- Department of Zoology, University of Sialkot, Sialkot 51310, Pakistan;
| | | | | | - Mirza Asad
- Department of Biochemistry, University of Agriculture Faisalabad, Faisalabad 38040, Pakistan;
| | - Sajida Mushtaq
- Department of Zoology, Government College Women University, Sialkot 51040, Pakistan;
| | - Nazia Ehsan
- Department of Zoology, Wildlife and Fisheries, University of Agriculture Faisalabad, Faisalabad 38040, Pakistan;
| | - Dua Amna
- Institute of Food Science & Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan;
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University (BNU-HKBU) United International College, Zhuhai 519087, China
| | - Abu Hazafa
- Department of Biochemistry, University of Agriculture Faisalabad, Faisalabad 38040, Pakistan;
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11
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Arya PS, Yagnik SM, Rajput KN, Panchal RR, Raval VH. Understanding the Basis of Occurrence, Biosynthesis, and Implications of Thermostable Alkaline Proteases. Appl Biochem Biotechnol 2021; 193:4113-4150. [PMID: 34648116 DOI: 10.1007/s12010-021-03701-x] [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: 07/02/2021] [Accepted: 10/04/2021] [Indexed: 12/29/2022]
Abstract
The group of hydrolytic enzymes synonymously known as proteases is predominantly most favored for the class of industrial enzymes. The present work focuses on the thermostable nature of these proteolytic enzymes that occur naturally among mesophilic and thermophilic microbes. The broad thermo-active feature (40-80 °C), ease of cultivation, maintenance, and bulk production are the key features associated with these enzymes. Detailing of contemporary production technologies, and controllable operational parameters including the purification strategies, are the key features that justify their industrial dominance as biocatalysts. In addition, the rigorous research inputs by protein engineering and enzyme immobilization studies add up to the thermo-catalytic features and application capabilities of these enzymes. The work summarizes key features of microbial proteases that make them numero-uno for laundry, biomaterials, waste management, food and feed, tannery, and medical as well as pharmaceutical industries. The quest for novel and/or designed and engineered thermostable protease from unexplored sources is highly stimulating and will address the ever-increasing industrial demands.
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Affiliation(s)
- Prashant S Arya
- Department of Microbiology and Biotechnology, School of Sciences, Gujarat University, Ahmedabad, 380009, India
| | - Shivani M Yagnik
- Department of Microbiology and Biotechnology, School of Sciences, Gujarat University, Ahmedabad, 380009, India
| | - Kiransinh N Rajput
- Department of Microbiology and Biotechnology, School of Sciences, Gujarat University, Ahmedabad, 380009, India
| | - Rakeshkumar R Panchal
- Department of Microbiology and Biotechnology, School of Sciences, Gujarat University, Ahmedabad, 380009, India
| | - Vikram H Raval
- Department of Microbiology and Biotechnology, School of Sciences, Gujarat University, Ahmedabad, 380009, India.
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12
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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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13
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Garcia VS, Bersanetti PA, Morandim-Giannetti ADA. Peptidases production by fungi obtained from Manihot esculenta Crantz waste and its application in gluten hydrolysis. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102184] [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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14
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Rocha FTB, Brandão-Costa RMP, Neves AGD, Cardoso KBB, Nascimento TP, Albuquerque WWC, Porto ALF. Purification and characterization of a protease from Aspergillus sydowii URM5774: Coffee ground residue for protease production by solid state fermentation. AN ACAD BRAS CIENC 2021; 93:e20200867. [PMID: 34586176 DOI: 10.1590/0001-3765202120200867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Accepted: 01/06/2021] [Indexed: 11/22/2022] Open
Abstract
Solid state fermentation is a promising technology largely used in biotechnology process and is a suitable strategy for producing low-cost enzymatic products. At the present study, a novel enzyme obtained through solid state fermentation using Aspergillus sydowii was herein purified and characterized. The fermentations used coffee ground residue as substrate and the crude enzyme was submitted through further purification steps of: acetonic precipitation, DEAE-Sephadex and Superdex G-75 column. Both crude and purified enzymes were submitted to biochemical characterization of their thermostability, optimal temperature and pH, effects of inhibitors and metal ions. A purified protease was obtained with yield of 5.9-fold and 53% recovery, with maximal proteolytic activity of 352.0 U/mL. SDS-PAGE revealed a band of protein at 47.0 kDa. The enzyme activity was abolished in the presence of phenyl-methyl sulfonyl fluoride and partially inhibited against Triton X-100 (78.0%). The optimal activity was found in pH 8.0 at 45°C of temperature. Besides, the enzyme showed stability between 35°C and 50°C. It was possible to determine appropriate conditions to the obtainment of thermostable proteases with biotechnological interest associated with a method that concomitantly shows excellent production levels and recovery waste raw material in a very profitable process.
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Affiliation(s)
- Felype T B Rocha
- Universidade Federal Rural de Pernambuco/UFRPE, Laboratório de Tecnologia de Bioativos, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
| | - Romero M P Brandão-Costa
- Universidade de Pernambuco, Laboratório de Avanços em Biotecnologia de Proteínas /LABIOPROT, Rua Arnóbio Marquês, 310, Santo Amaro, 50100-130 Recife, PE, Brazil.,Universidade Federal Rural de Pernambuco/UFRPE, Laboratório de Tecnologia de Bioativos, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
| | - Anna Gabrielly D Neves
- Universidade Federal Rural de Pernambuco/UFRPE, Laboratório de Tecnologia de Bioativos, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
| | - Kethylen B B Cardoso
- Universidade Federal Rural de Pernambuco/UFRPE, Laboratório de Tecnologia de Bioativos, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
| | - Thiago P Nascimento
- Universidade Federal Rural de Pernambuco/UFRPE, Laboratório de Tecnologia de Bioativos, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
| | - Wendell W C Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen, 30392 Germany
| | - Ana Lúcia F Porto
- Universidade Federal Rural de Pernambuco/UFRPE, Laboratório de Tecnologia de Bioativos, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
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15
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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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16
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Matkawala F, Nighojkar S, Kumar A, Nighojkar A. Microbial alkaline serine proteases: Production, properties and applications. World J Microbiol Biotechnol 2021; 37:63. [PMID: 33730214 DOI: 10.1007/s11274-021-03036-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Accepted: 03/09/2021] [Indexed: 01/27/2023]
Abstract
Proteolytic enzymes hold a pivotal position in numerous industrial processes where hydrolysis of protein molecules is required under precise conditions. The emerging trend of biotechnological applications in recent years has witnessed a renewed interest in alkaline serine proteases extending their utility in detergent, leather, textile, food and pharmaceutical industries. A variety of microorganisms have been reported to produce alkaline serine proteases on a large scale, however, extensive research to find an alkaline serine protease with desirable characteristics such as significant catalytic efficiency, expanded stability and broad substrate specificity is still ongoing. Although submerged fermentation dominates the commercial enzyme production, recent reports have emphasized on solid state fermentation technology which can reduce major cost associated with the enzyme production. In the present review, recent research on alkaline serine proteases along with their novel properties and production using solid state fermentation have been discussed.
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Affiliation(s)
- Fatema Matkawala
- Maharaja Ranjit Singh College of Professional Sciences, Khandwa Rd., Indore, 452001, India
| | - Sadhana Nighojkar
- Mata Gujri College of Professional Studies, A.B. Road, Indore, 452001, India
| | - Anil Kumar
- School of Biotechnology, Devi Ahilya University, Khandwa Road, Indore, 452001, India
| | - Anand Nighojkar
- Maharaja Ranjit Singh College of Professional Sciences, Khandwa Rd., Indore, 452001, India.
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17
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Industrially Important Fungal Enzymes: Productions and Applications. Fungal Biol 2021. [DOI: 10.1007/978-3-030-68260-6_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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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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19
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Sabater C, Ruiz L, Delgado S, Ruas-Madiedo P, Margolles A. Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes. Front Microbiol 2020; 11:581997. [PMID: 33193217 PMCID: PMC7606337 DOI: 10.3389/fmicb.2020.581997] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 09/28/2020] [Indexed: 12/31/2022] Open
Abstract
There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.
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Affiliation(s)
- Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
| | - Lorena Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
| | - Susana Delgado
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
| | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
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20
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Protease—A Versatile and Ecofriendly Biocatalyst with Multi-Industrial Applications: An Updated Review. Catal Letters 2020. [DOI: 10.1007/s10562-020-03316-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Bobadilla-Carrillo GI, Magallón-Servín P, López-Vela M, Palomino-Hermosillo YA, Ramírez-Ramírez JC, Gutiérrez-Leyva R, Ibarra-Castro L, Bautista-Rosales PU. Characterization and proliferation capacity of potentially pathogenic fungi in marine and freshwater fish commercial feeds. Arch Microbiol 2020; 202:2379-2390. [PMID: 32588083 DOI: 10.1007/s00203-020-01954-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 05/22/2020] [Accepted: 06/15/2020] [Indexed: 10/24/2022]
Abstract
In the aquaculture industry, the selection and quality of feed are highly relevant because their integrity and management have an impact on the health and development of organisms. In general, feeds contamination depends on storage conditions and formulation. Furthermore, it has been recognized that filamentous fungi are among the most important contaminating agent in formulated feeds. Therefore, the purpose of this research was to identify saprophytic fungi capable of proliferating in commercial feeds, as well as determining their prevalence, extracellular enzymes profile, ability to assimilate carbon sources, and finally their ability to produce aflatoxins. In order to do that, twenty-two fungi were isolated from commercial fish feeds. After, the species Aspergillus chevalieri, A. cristatus, A. sydowii, A. versicolor, A. flavus, A. creber, and Lichtheimia ramosa were identified. These fungi were able to produce extracellular enzymes, such as phosphatases, esterases, proteases, β-glucosidase, and N-acetyl-β-glucosaminidase. The isolated fungi showed no selective behavior in the assimilation of the different carbon sources, showing a strong metabolic diversity. Prevalence percentages above 85% were recorded. Among all fungi studied, A. flavus M3-C1 had the highest production of aflatoxins when this strain was inoculated directly in the feeds (295 ppb). The aflatoxin production by this strain under the experimental setting is above the permitted levels, and it has been established that high levels of aflatoxins in feeds can cause alterations in fish growth as well as the development of cancerous tumors in the liver, in addition to enhancing mortality.
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Affiliation(s)
- Giovanna Ilieva Bobadilla-Carrillo
- Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Km. 9, Carretera Tepic-Compostela, C. P. 63780, Xalisco, Nayarit, Mexico.,Unidad de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de La Cultura S/N. Col. Centro, C. P. 63000, Tepic, Nayarit, Mexico
| | - Paola Magallón-Servín
- Environmental Microbiology Group At Centro de Investigaciones Biológicas del Noroeste, Km. 1 Carretera a San Juan de La Costa "El Comitan", C. P. 23205, La Paz, Baja California Sur, Mexico.,Bashan Institute of Sciences, 1730 Post Oak Ct. Auburn, Dadeville, Alabama, 36830, USA
| | - Melissa López-Vela
- Environmental Microbiology Group At Centro de Investigaciones Biológicas del Noroeste, Km. 1 Carretera a San Juan de La Costa "El Comitan", C. P. 23205, La Paz, Baja California Sur, Mexico.,Bashan Institute of Sciences, 1730 Post Oak Ct. Auburn, Dadeville, Alabama, 36830, USA
| | | | - José Carmen Ramírez-Ramírez
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Km. 3.5 Carretera Compostela-Chapalilla, C. P. 63700, Compostela, Nayarit, Mexico
| | - Ranferi Gutiérrez-Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Km. 3.5 Carretera Compostela-Chapalilla, C. P. 63700, Compostela, Nayarit, Mexico
| | - Leonardo Ibarra-Castro
- Centro de Investigación en Alimentación y Desarrollo, Av. Sábalo Cerritos S/N, Col. Cerritos, C. P. 82100, Mazatlán, Sinaloa, Mexico
| | - Pedro Ulises Bautista-Rosales
- Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Km. 9, Carretera Tepic-Compostela, C. P. 63780, Xalisco, Nayarit, Mexico. .,Unidad de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de La Cultura S/N. Col. Centro, C. P. 63000, Tepic, Nayarit, Mexico.
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22
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Vieira WF, Correa HT, Silveira Campos E, Sette LD, Pessoa A, Cardoso VL, Coutinho Filho U. A novel multiple reactor system for the long-term production of L-asparaginase by Penicillium sp. LAMAI 505. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.11.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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23
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Production of β-fructofuranosidase with transfructosylating activity by Aspergillus tamarii URM4634 Solid-State Fermentation on agroindustrial by-products. Int J Biol Macromol 2020; 144:343-350. [DOI: 10.1016/j.ijbiomac.2019.12.084] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 12/05/2019] [Accepted: 12/11/2019] [Indexed: 01/01/2023]
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24
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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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25
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Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108312] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Enhanced production of alkaline protease by Neocosmospora sp. N1 using custard apple seed powder as inducer and its application for stain removal and dehairing. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101310] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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27
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Screening and evaluation of filamentous fungi potential for protease production in swine plasma and red blood cells-based media: qualitative and quantitative methods. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101313] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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28
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Oliveira RL, Silva MF, Converti A, Porto TS. Biochemical characterization and kinetic/thermodynamic study of
Aspergillus tamarii
URM4634 β‐fructofuranosidase with transfructosylating activity. Biotechnol Prog 2019; 35:e2879. [DOI: 10.1002/btpr.2879] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/19/2019] [Accepted: 07/01/2019] [Indexed: 02/04/2023]
Affiliation(s)
- Rodrigo Lira Oliveira
- Northeast Biotechnology Network/RENORBIOFederal Rural University of Pernambuco (UFRPE) Recife Brazil
| | - Marcos Fellipe Silva
- Academic Unit of Garanhuns/UAGFederal Rural University of Pernambuco (UFRPE) Garanhuns Brazil
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical EngineeringGenoa University Genoa Italy
| | - Tatiana Souza Porto
- Academic Unit of Garanhuns/UAGFederal Rural University of Pernambuco (UFRPE) Garanhuns Brazil
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29
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Screening of Aspergillus, Bacillus and Trichoderma strains and influence of substrates on auxin and phytases production through solid-state fermentation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101165] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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Zanutto-Elgui MR, Vieira JCS, Prado DZD, Buzalaf MAR, Padilha PDM, Elgui de Oliveira D, Fleuri LF. Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases. Food Chem 2019. [DOI: 10.1016/j.foodchem.2018.11.119 pmid: 30583449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases. Food Chem 2019; 278:823-831. [DOI: 10.1016/j.foodchem.2018.11.119] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 11/19/2018] [Accepted: 11/22/2018] [Indexed: 01/08/2023]
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32
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Steudler S, Werner A, Walther T. It Is the Mix that Matters: Substrate-Specific Enzyme Production from Filamentous Fungi and Bacteria Through Solid-State Fermentation. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2019; 169:51-81. [PMID: 30796505 DOI: 10.1007/10_2019_85] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Fungi have a diverse spectrum of extracellular enzymes. In nature, extracellular enzymes primarily serve to procure nutrients for the survival and growth of the fungi. Complex polymers such as lignocellulose and starch as well as proteins and fats are broken down into their basic building blocks by extracellular enzymes such as amylases, proteases, lipases, xylanases, laccases, and many more.The abilities of these enzymes are made use of in diverse areas of industry, including food technology, textiles, and pharmaceuticals, and they have become indispensable for today's technology. Enzyme production is usually carried out using submerged fermentation (SmF). However, as part of the search for more sustainable uses of raw materials, solid-state fermentation (SSF) has become the focus of research.The rate of enzyme formation depends on different factors, for example, microorganism, temperature, or oxygen supply. However, one of the most important factors in enzyme production is the choice of substrate, which varies depending on the desired target enzyme. Substrates with proven effectiveness include wheat bran and straw, but unusual agricultural residues such as forage cactus pears and orange peels have surprisingly positive effects on enzyme formation as well.This review gives an overview of various technically relevant enzymes produced by filamentous fungi and suitable substrates for the production of the enzymes by SSF. Graphical Abstract.
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Affiliation(s)
- Susanne Steudler
- Institut für Naturstofftechnik, Professur für Bioverfahrenstechnik, Technische Universität Dresden, Dresden, Germany.
| | - Anett Werner
- Institut für Naturstofftechnik, Professur für Bioverfahrenstechnik, Technische Universität Dresden, Dresden, Germany
| | - Thomas Walther
- Institut für Naturstofftechnik, Professur für Bioverfahrenstechnik, Technische Universität Dresden, Dresden, Germany
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33
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Cerda A, Mejias L, Rodríguez P, Rodríguez A, Artola A, Font X, Gea T, Sánchez A. Valorisation of digestate from biowaste through solid-state fermentation to obtain value added bioproducts: A first approach. BIORESOURCE TECHNOLOGY 2019; 271:409-416. [PMID: 30296748 DOI: 10.1016/j.biortech.2018.09.131] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 09/25/2018] [Accepted: 09/26/2018] [Indexed: 06/08/2023]
Abstract
Digestate from biowaste was assessed as a potential source of bioproducts of commercial and industrial interest through solid-state fermentation. The targeted bioproducts were hydrolytic enzymes (cellulases and proteases from autochthonous microbiome), biosurfactants (sophorolipids produced from Starmella bombicola) and biopesticides (produced from Bacillus thuringiensis). Low cellulase production was observed within the range of 0.5-1.5 FPU g-1 DM while protease production showed two discrete peaks of 66 ± 8 and 65 ± 3 U g-1 DM at 3.5 and 48 h, respectively. Low sophorolipids production was also obtained, with a maximum yield of 0.02 g g-1 DM using hygienised digestate supplemented with external sugar and fat sources. Biopesticides produced by B. thuringiensis were successfully at 72 h of operation, reaching a maximum spore production of 8.15 ± 0.04 (107) CFU g-1 DM and 2.85 ± 0.22 (107) CFU g-1 DM using sterile and hygienised digestate, respectively. These biopesticides could contribute to the substitution of chemically produced pesticides, moving towards a sustainable digestate management in a circular economy scheme.
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Affiliation(s)
- Alejandra Cerda
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Laura Mejias
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain; Aeris Tecnologías Ambientales S.L., Carrer Santa Rosa, 38, local, 08290 Cerdanyola del Vallès, Barcelona, Spain
| | - Paula Rodríguez
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Alejandra Rodríguez
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Adriana Artola
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Xavier Font
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Teresa Gea
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Antoni Sánchez
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain.
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López DN, Galante M, Ruggieri G, Piaruchi J, Dib ME, Duran NM, Lombardi J, de Sanctis M, Boeris V, Risso PH, Spelzini D. Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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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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Zhang Y, He S, Simpson BK. Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2017.12.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Banerjee G, Ray AK. Impact of microbial proteases on biotechnological industries. Biotechnol Genet Eng Rev 2017; 33:119-143. [DOI: 10.1080/02648725.2017.1408256] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Goutam Banerjee
- Department of Zoology, Visva-Bharati University, Santiniketan, India
- Department of Biochemistry, University of Calcutta, Kolkata, India
| | - Arun Kumar Ray
- Department of Zoology, Visva-Bharati University, Santiniketan, India
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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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Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review. SUSTAINABILITY 2017. [DOI: 10.3390/su9020224] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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da Silva OS, de Oliveira RL, Souza-Motta CM, Porto ALF, Porto TS. Novel Protease from <i>Aspergillus tamarii</i> URM4634: Production and Characterization Using Inexpensive Agroindustrial Substrates by Solid-State Fermentation. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/aer.2016.44012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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