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Zhang Z, Wang S, Wei L, Liao Y, Li D, Wu G, Wang W. Efficient removal of dextran in sugar juice by immobilized α-dextranase from Chaetomium gracile. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Abstract
Dextran problem restricts the development of the sugar industry. Although the enzymatic treatment based on α-dextranase from Chaetomium gracile (α-dextranase (CG)) has been effective in solving this issue, the lack of immobilization products hinder its industrial applications. This research described a novel and suitable method to immobilize α-dextranase (CG). The purified α-dextranase (CG) was immobilized via cross-linking using modified chitosan as carriers. In addition, this study used a deep eutectic solvent that greatly improved the enzymatic properties of immobilized α-dextranase (CG). α-dextranase (CG) was immobilized by adding deep eutectic solvent (DES-IM-α-dextranase (CG)) showed better temperature tolerance and storage properties than free and ordinary immobilized counterparts. It can eliminate dextran by 59.71% in mixed sugarcane juice and 38.71% in clarified sugarcane juice. The achieved results were considerably better than those obtained using free and other immobilized enzymes. Altogether, these findings confirmed that DES-IM-α-dextranase (CG) displayed great potential in solving the dextran problem.
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Affiliation(s)
- Zedong Zhang
- College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , 330045 , P. R. China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi , Jiangxi Agricultural University , Nanchang 330045 , China
| | - Sheng Wang
- College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , 330045 , P. R. China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi , Jiangxi Agricultural University , Nanchang 330045 , China
| | - Longhan Wei
- College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , 330045 , P. R. China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi , Jiangxi Agricultural University , Nanchang 330045 , China
| | - Yanfang Liao
- College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , 330045 , P. R. China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi , Jiangxi Agricultural University , Nanchang 330045 , China
| | - Dongming Li
- College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , 330045 , P. R. China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi , Jiangxi Agricultural University , Nanchang 330045 , China
| | - Guoqiang Wu
- College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , 330045 , P. R. China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi , Jiangxi Agricultural University , Nanchang 330045 , China
| | - Wenjun Wang
- College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , 330045 , P. R. China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi , Jiangxi Agricultural University , Nanchang 330045 , China
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Yin H, Jiang Y, Zhou X, Zhong Y, Wang D, Deng Y, Xue H. Effect of radio frequency, ultrasound, microwave-assisted papain, and alcalase hydrolysis on the structure, antioxidant activity, and peptidomic profile of Rosa roxburghii Tratt. seed protein. J Food Sci 2022; 87:4040-4055. [PMID: 35942684 DOI: 10.1111/1750-3841.16266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 06/05/2022] [Accepted: 07/04/2022] [Indexed: 11/30/2022]
Abstract
Traditional enzymatic hydrolysis methods have defects such as low efficiency and poor bioactivity in the production of active peptides. In this study, radio frequency (RF) technology was innovatively used to assist the hydrolysis of Rosa roxburghii Tratt. seed protein (RTSP) by papain and alcalase. RF-assisted hydrolysis was compared with ultrasound-(US) and microwave (MW)-assisted techniques in terms of the degree of hydrolysis, structure, antioxidant properties, and changes in the peptidome of the hydrolysates to clarify the mechanism of functional change of physically-assisted hydrolysate. All three methods improved hydrolysis efficiency. The degree of hydrolysis (DH) of papain group increased from 6.38% to 7.97%, 9.97% and 8.37% after US-, MW- and RF-assisted hydrolysis, respectively, while the DH of alcalase-treated group increased from 21.13% to 25.66%, 26.03%, and 23.01%, respectively. The in vitro antioxidant capacity and intracellular antioxidant capacity of RTSP and its hydrolysates were measured and evaluated by fuzzy statistical evaluation, and MW-assisted alcalase hydrolysis had the highest in vitro and intracellular antioxidant activity scores of 0.713 and 0.820, respectively. Fourier transform infrared and amino acid composition analysis explained the enhanced antioxidant properties of the hydrolysates. Further peptide profiling showed the physical assistance led to an increase in the species and contents of small molecule antioxidant peptides compared to enzyme treatment alone. Pearson's linear correlation analysis showed that AY, LY, IY, PHW, SVL, LHL, YYV, VYY, and NHAV were significantly correlated with the antioxidant properties of hydrolysates. Our data suggested that physical assistance such as US, MW, and RF were effective to improve the efficiency of enzymatic hydrolysis and produce novel antioxidant peptides. PRACTICAL APPLICATION: In this study, it was found that electromagnetic wave-assisted enzymatic hydrolysis could improve the efficiency of hydrolysis and enhance the antioxidant activity of hydrolysates compared to unassisted means. Compared with MW treatment, RF has the comparable hydrolysis effect, but has the advantages of high penetration ability, good uniformity, and low energy consumption and has greater potential for the production of bioactive peptides.
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Affiliation(s)
- Hao Yin
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yongli Jiang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Xuefu Zhou
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yu Zhong
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Danfeng Wang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yun Deng
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Haoyan Xue
- Guizhou Xinyang Agricultural Science and Technology Development Co. Ltd, Guizhou, P. R. China
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Wang F, Liu Y, Du C, Gao R. Current Strategies for Real-Time Enzyme Activation. Biomolecules 2022; 12:biom12050599. [PMID: 35625527 PMCID: PMC9139169 DOI: 10.3390/biom12050599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 11/21/2022] Open
Abstract
Enzyme activation is a powerful means of achieving biotransformation function, aiming to intensify the reaction processes with a higher yield of product in a short time, and can be exploited for diverse applications. However, conventional activation strategies such as genetic engineering and chemical modification are generally irreversible for enzyme activity, and they also have many limitations, including complex processes and unpredictable results. Recently, near-infrared (NIR), alternating magnetic field (AMF), microwave and ultrasound irradiation, as real-time and precise activation strategies for enzyme analysis, can address many limitations due to their deep penetrability, sustainability, low invasiveness, and sustainability and have been applied in many fields, such as biomedical and industrial applications and chemical synthesis. These spatiotemporal and controllable activation strategies can transfer light, electromagnetic, or ultrasound energy to enzymes, leading to favorable conformational changes and improving the thermal stability, stereoselectivity, and kinetics of enzymes. Furthermore, the different mechanisms of activation strategies have determined the type of applicable enzymes and manipulated protocol designs that either immobilize enzymes on nanomaterials responsive to light or magnetic fields or directly influence enzymatic properties. To employ these effects to finely and efficiently activate enzyme activity, the physicochemical features of nanomaterials and parameters, including the frequency and intensity of activation methods, must be optimized. Therefore, this review offers a comprehensive overview related to emerging technologies for achieving real-time enzyme activation and summarizes their characteristics and advanced applications.
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Guo M, Wei X, Chen S, Xiao J, Huang D. Enhancing nonspecific enzymatic hydrolysis of chitin to oligosaccharides pretreated by acid and green solvents under simultaneous microwave-radiation. Int J Biol Macromol 2022; 209:631-641. [PMID: 35413325 DOI: 10.1016/j.ijbiomac.2022.04.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 03/13/2022] [Accepted: 04/04/2022] [Indexed: 11/05/2022]
Abstract
It is hard to degrade untreated highly crystalline chitin. In this study, two solvents pretreatment chitin (acid swollen chitin (AC), super fine chitin (FC)) and microwave-heating method were used to enhance nonspecific enzymatic hydrolysis (lysozyme and pepsin), which obviously improved the enzymolysis rates by at least 1.31 times. Characterizations of chitin substrates (Mv, SEM, XRD) showed that calcium solvent pretreatment (obtained FC) was milder but effective than phosphoric acid pretreatment (obtained AC). The highest yield of chitin oligosaccharides (37.58 mg/g) were obtained after hydrolyzing AC under five-hour simultaneous microwave radiation by pepsin, among them, the content of N-acetylglucosamine was 13.76 mg/g. While, more chitin oligosaccharides with DP (degree of polymerization) 3-4 and lower DA (degree of acetylation) were obtained when using lysozyme than pepsin. Significantly, the conversion rate of chitin to oligosaccharides went best only when microwave and enzymes acting together (simultaneous strategy), which were at least 35.59% higher than separately pretreatment enzymes and substrates by microwave. The damages of microwave radiation on lysozyme and chitin substrates were revealed, and the operating principle of the whole enzyme reaction system heated by microwave was preliminatively explored.
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Affiliation(s)
- Mengyuan Guo
- College of Life Sciences, Nankai University, Tianjin 300071, China
| | - Xunfan Wei
- College of Life Sciences, Nankai University, Tianjin 300071, China
| | - Sicong Chen
- College of Life Sciences, Nankai University, Tianjin 300071, China
| | - Jinhua Xiao
- College of Life Sciences, Nankai University, Tianjin 300071, China.
| | - Dawei Huang
- College of Life Sciences, Nankai University, Tianjin 300071, China.
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Das A, Banik BK. Microwave-induced biocatalytic reactions toward medicinally important compounds. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Microwaves in the presence of enzymes are used to execute a number of reactions for the preparation of biologically active compounds. The success of microwave-induced enzymatic reactions depends on frequencies, field strength, waveform, duration, and modulation of the exposure. Enzymes under microwave irradiation become activated and this activation is sufficient to investigate simple to complex reactions that were not reported under these reaction conditions before. Enzymatic catalysis together with microwave technology and solvent-free chemical reaction is a nature-friendly procedure. The most interesting reactions that are performed by enzymes in the microwave are documented here with reference to examples that are related to medicinally active molecules.
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Affiliation(s)
- Aparna Das
- Department of Mathematics and Natural Sciences , College of Sciences and Human Studies, Prince Mohammad Bin Fahd University , Al Khobar 31952 , Kingdom of Saudi Arabia
| | - Bimal Krishna Banik
- Department of Mathematics and Natural Sciences , College of Sciences and Human Studies, Prince Mohammad Bin Fahd University , Al Khobar 31952 , Kingdom of Saudi Arabia
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Li Y, Zhang S, Bao Z, Sun N, Lin S. Explore the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking parameters. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102918] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Costa-Junior RB, Brandão-Costa RMP, Albuquerque WWC, Batista JMS, Pedrosa RB, Porto ALF. Ultrasound-Assisted Enzyme-Catalyzed Hydrolysis of Collagen to Produce Peptides With Biomedical Potential: Collagenase From Aspergillus terreus UCP1276. Bioelectromagnetics 2019; 41:113-120. [PMID: 31872912 DOI: 10.1002/bem.22239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 12/03/2019] [Indexed: 11/07/2022]
Abstract
Ultrasound has been applied for varied purposes as it provides additional mechanical energy to a system, and is still profitable and straightforward, which are advantages for industrial applications. In this work, ultrasonic treatments were applied to purified collagenase fractions from a fermented extract by Aspergillus terreus UCP 1276 aiming to evaluate the potential effect on collagen hydrolysis. The physical agent was evaluated as an inductor of collagen degradation and consequently as a producer of peptides with anticoagulant activity. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis analyses were also carried out to compare the hydrolysis techniques. The ultrasound (40 kHz, 47.4 W/L) processing was conducted under the same conditions of pH and temperature at different times. The ultrasound-assisted reaction was accelerated in relation to conventional processing. Collagenolytic activity was enhanced and tested in the presence of phenylmethanesulfonyl fluoride inhibitor. Underexposure, the activity was enhanced, reaching more than 72.0% of improvement in relation to the non-exposed enzyme. A period of 30 min of incubation under ultrasound exposure was enough to efficiently produce peptides with biological activity, including anticoagulation and effect on prothrombin time at about 60%. The results indicate that low-frequency ultrasound is an enzymatic inducer with likely commercial applicability accelerating the enzymatic reaction. Bioelectromagnetics. 2020;41:113-120. © 2019 Bioelectromagnetics Society.
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Affiliation(s)
- Romualdo B Costa-Junior
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
- Laboratory of Immunopathology Keizo Asami, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - Romero M P Brandão-Costa
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
| | - Wendell W C Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Giessen, Germany
| | - Juanize M S Batista
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
| | - Raquel B Pedrosa
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
| | - Ana L F Porto
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
- Laboratory of Immunopathology Keizo Asami, Federal University of Pernambuco, Recife, Pernambuco, Brazil
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Yang L, Zhou N, Tian Y. Characterization and application of dextranase produced by Chaetomium globosum mutant through combined application of atmospheric and room temperature plasma and ethyl methyl sulfone. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.06.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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9
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Liu L, Ding Y, Liu S, Wang S, Fang Y, Lyu M. Dextrans removal from sugarcane juice using dextranase from marine bacterium Arthrobacter oxydans KQ11. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1289] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- L. Liu
- College of Marine Life and Fisheries, Huaihai Institute of Technology, Lianyungang 222005, China P.R
| | - Y. Ding
- College of Marine Life and Fisheries, Huaihai Institute of Technology, Lianyungang 222005, China P.R
| | - S. Liu
- College of Marine Life and Fisheries, Huaihai Institute of Technology, Lianyungang 222005, China P.R
| | - S. Wang
- Marine Resources Development Institute of Jiangsu, Lianyungang 222005, China P.R
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Huaihai Institute of Technology, Lianyungang 222005, China P.R
- College of Marine Bioresources and Enviroments, Huaihai Institute of Technology, Lianyungang 222005, China P.R
| | - Y. Fang
- College of Marine Life and Fisheries, Huaihai Institute of Technology, Lianyungang 222005, China P.R
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Huaihai Institute of Technology, Lianyungang 222005, China P.R
| | - M. Lyu
- College of Marine Life and Fisheries, Huaihai Institute of Technology, Lianyungang 222005, China P.R
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Huaihai Institute of Technology, Lianyungang 222005, China P.R
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Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.014] [Citation(s) in RCA: 136] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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