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Xu Y, Anker Y, Talawar MP. Degradation of tetracycline, oxytetracycline & ampicillin by purified multiple copper oxidase like laccase from Stentrophomonas sp. YBX1. Braz J Microbiol 2024; 55:1529-1543. [PMID: 38340257 PMCID: PMC11153415 DOI: 10.1007/s42770-024-01247-8] [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: 03/15/2023] [Accepted: 01/02/2024] [Indexed: 02/12/2024] Open
Abstract
Multiple copper oxidase (MCO) like laccase is widely distributed in higher plant, fungi and bacteria. This study identified MCO like laccase producing bacterium isolated from a wastewater treatment plant based on 16S rRNA sequence analysis, and they were further confirmed by phylogenetic reconstruction. Biochemical and gene characterization of MCO like laccase from Stenotrophomonas sp. YBX1 is presented. Purification of MCO like laccase was carried out by ion exchange HQ Trap column and followed by gel filtration spheracryl S-100 column. The purified MCO like laccase from Stenotrophomonas sp. YBX1 shows a total activity of 1252 units and specific activity 391.2 U/mg and protein concentration 0.32 mg/mL. In SDS PAGE, the approximate molecular mass was found at 66 kDa and further confirmed from an MS spectrum of MALDI-TOF. The purified MCO like laccase is capable of degradation of antibiotics such as tetracycline completely, whereas oxytetracycline (78%) and ampicillin (62%) degraded within 96 min without any redox mediators at pH 5 and 30 ºC. Its degradation pathway was based on identification of metabolites by LC-MS spectrum. The enzymatic degradation may be used in advanced treatment of antibiotics containing wastewater.
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Affiliation(s)
- Yanbin Xu
- School of Environmental Science and Engineering, Guangdong University of Technology, Guangzhou, 510006, China
| | - Yaakov Anker
- Department of Chemical Engineering, Ariel University, 40700, Ariel, Israel
| | - Manjunatha P Talawar
- School of Environmental Science and Engineering, Guangdong University of Technology, Guangzhou, 510006, China.
- Department of Chemical Engineering, Ariel University, 40700, Ariel, Israel.
- Department of Life Science, Garden City University, Bangalore, 580049, India.
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510 006, China.
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2
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Jahromi M, Niakousari M, Golmakani MT. Fabrication and characterization of pectin films incorporated with clove essential oil emulsions stabilized by modified sodium caseinate. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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3
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Li H, Xu M, Yao X, Wen Y, Lu S, Wang J, Sun B. The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice. ULTRASONICS SONOCHEMISTRY 2022; 83:105920. [PMID: 35077963 PMCID: PMC8789687 DOI: 10.1016/j.ultsonch.2022.105920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/11/2022] [Accepted: 01/14/2022] [Indexed: 05/21/2023]
Abstract
Brown rice is nutritionally superior to polished white rice, as it maintains a large content of external bran that involves a series of bioactive compounds. However, the presence of bran also restricts water diffusion and results in adverse quality of brown rice. In this work, ultrasound conditions were optimized for cellulase to improve its hydrolysis effect on rice bran, and combinations of enzymatic and ultrasound treatment in different manners were conducted on brown rice, to improve the textural attributes. The results showed significant improvements in the catalytic activity and efficiency of cellulase after ultrasonication at the optimal intensity of 1.67 W cm-3 and duration of 30 min, with the conformational variation of cellulase observed from the fluorescence spectra and circular dichroism (CD). Despite the enhanced activity of ultrasonicated cellulase, it leaded to a similar rice surface morphology and a comparable amount of released glucose, and equivalent textural parameters of brown rice treated by native cellulase. However, for the pre-sonicated brown rice, the ultrasonicated cellulase showed a significantly higher hydrolysis capacity than the untreated enzyme, suggesting the important influence of ruptured bran surface on amplifying the hydrolysis effect of cellulase. Compared to the successive ultrasound stimulation on both cellulase and brown rice, ultrasound-assisted cellulase treatment on brown rice produced less glucose from rice bran, but induced similar textural properties of brown rice, possibly resulting from the simultaneously promoting effect of ultrasonication on cellulase and water diffusion. Ultimately, this study highlighted that the mild rice surface rupture is a crucial factor to display the promoted hydrolysis effect of ultrasonicated cellulase on brown rice. Ultrasound-assisted cellulase treatment potentially provides an effective strategy to improve the edible quality of brown rice.
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Affiliation(s)
- Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Minghao Xu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Xu Yao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shiyi Lu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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4
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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5
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Backes E, Kato CG, Corrêa RCG, Peralta Muniz Moreira RDF, Peralta RA, Barros L, Ferreira IC, Zanin GM, Bracht A, Peralta RM. Laccases in food processing: Current status, bottlenecks and perspectives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.052] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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6
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Gonzalez-Diaz A, Pataquiva-Mateus A, García-Núñez JA. Recovery of palm phytonutrients as a potential market for the by-products generated by palm oil mills and refineries‒A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100916] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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7
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Characterization and response surface optimization driven ultrasonic nanoemulsification of oil with high phytonutrient concentration recovered from palm oil biodiesel distillation. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125961] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs. Foods 2021; 10:foods10020260. [PMID: 33513814 PMCID: PMC7911933 DOI: 10.3390/foods10020260] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 02/06/2023] Open
Abstract
The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
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Jiang YH, Cheng JH, Sun DW. Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Bartkiene E, Zokaityte E, Lele V, Sakiene V, Zavistanaviciute P, Klupsaite D, Bendoraitiene J, Navikaite‐Snipaitiene V, Ruzauskas M. Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14285] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Egle Zokaityte
- Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vita Lele
- Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vytaute Sakiene
- Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | | | - Dovile Klupsaite
- Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | | | | | - Modestas Ruzauskas
- Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
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11
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Rodríguez-Couto S. Fungal Laccase: A Versatile Enzyme for Biotechnological Applications. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/978-3-030-10480-1_13] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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12
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Guan ZB, Luo Q, Wang HR, Chen Y, Liao XR. Bacterial laccases: promising biological green tools for industrial applications. Cell Mol Life Sci 2018; 75:3569-3592. [PMID: 30046841 PMCID: PMC11105425 DOI: 10.1007/s00018-018-2883-z] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 06/30/2018] [Accepted: 07/19/2018] [Indexed: 11/26/2022]
Abstract
Multicopper oxidases (MCOs) are a pervasive family of enzymes that oxidize a wide range of phenolic and nonphenolic aromatic substrates, concomitantly with the reduction of dioxygen to water. MCOs are usually divided into two functional classes: metalloxidases and laccases. Given their broad substrate specificity and eco-friendliness (molecular oxygen from air as is used as the final electron acceptor and they only release water as byproduct), laccases are regarded as promising biological green tools for an array of applications. Among these laccases, those of bacterial origin have attracted research attention because of their notable advantages, including broad substrate spectrum, wide pH range, high thermostability, and tolerance to alkaline environments. This review aims to summarize the significant research efforts on the properties, mechanisms and structures, laccase-mediator systems, genetic engineering, immobilization, and biotechnological applications of the bacteria-source laccases and laccase-like enzymes, which principally include Bacillus laccases, actinomycetic laccases and some other species of bacterial laccases. In addition, these enzymes may offer tremendous potential for environmental and industrial applications.
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Affiliation(s)
- Zheng-Bing Guan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, People's Republic of China.
| | - Quan Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, People's Republic of China
| | - Hao-Ran Wang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, People's Republic of China
| | - Yu Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, People's Republic of China
| | - Xiang-Ru Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, People's Republic of China
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13
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Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J. Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions. Food Funct 2018; 9:1647-1656. [DOI: 10.1039/c7fo01577a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Process-stable complexes composed of whey protein isolate (WPI) and sugar beet pectin have great potential as structuring agents or fat replacers in meat dispersions.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Vanessa Schöck
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Nicole Schmid
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Lisa Majer
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Kurt Herrmann
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
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14
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Wang Q, Ren Y, Ding Y, Xu M, Chen B. The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes. Food Res Int 2017; 105:678-685. [PMID: 29433262 DOI: 10.1016/j.foodres.2017.11.076] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 11/07/2017] [Accepted: 11/30/2017] [Indexed: 11/28/2022]
Abstract
The incorporation of bioactive proteins and peptides into food is associated with the loss of bioactivity due to deactivation in complex food matrices and in digestion systems. In this study, two different types of protein carriers, i.e. biopolymer complexation and complex coacervation were fabricated using whey protein isolation (WPI, 6wt%) and beet pectin (BP, 1.25 and 1.00wt%) at pH5.5 and 3.5, respectively. The release of the encapsulated FITC-BSA, a model bioactive protein, in both carriers in the absence and presence of laccase was investigated at both pH7.0 and 4.0. Release of FITC-BSA from both lyophilized WPI-beet pectin biopolymer complexation and complex coacervation were biphasic with an initial burst release followed by a slower release phase. The addition of laccase in biopolymer complexation increased the loading efficiency from 44.95% to 52.15% and slowed down the burst release of FITC-BSA but did change the biphasic release pattern. Laccase-cross linked WPI (6wt%)-BP (1wt%) complex coacervation had highest FITC-BSA loading efficiency (96.90%). The release of the embedded FITC-BSA in this carrier at both pH4 and 7 was in a gradual manner and the profile can be fit to zero order kinetics over the 72h study period suggesting enzymatically reinforced complex coacervation between the protein and the negatively charged beet pectin can restrain the burst release of FITC-BSA. These results indicate that laccase cross-linked WPI-beet pectin complex coacervation can be a good carrier system for delivering hydrophilic bioactive proteins or peptides successfully with enhanced loading parameters and sustained release profiles.
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Affiliation(s)
- Qiang Wang
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
| | - Yanrong Ren
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
| | - Yangping Ding
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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