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Salehi M. Evaluating the industrial potential of naturally occurring proteases: A focus on kinetic and thermodynamic parameters. Int J Biol Macromol 2024; 254:127782. [PMID: 37926323 DOI: 10.1016/j.ijbiomac.2023.127782] [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: 04/22/2023] [Revised: 10/07/2023] [Accepted: 10/28/2023] [Indexed: 11/07/2023]
Abstract
Thermodynamic and kinetic parameters, such as enthalpy, entropy, and free energy, are crucial in evaluating enzyme stability and activity. These parameters, including the free energy of activation (ΔG#) and the Gibbs free energy of inactivation (ΔG*), are important for predicting energy requirements and reaction rates. However, relying solely on these parameters is insufficient in selecting an enzyme for industrial processes. Numerous studies have explored the measurement of thermodynamic parameters for proteases. Unfortunately, some of the definitions and calculations of key parameters such as ΔG#, ΔG*, and substrate-binding free energy have contained significant errors. In this study, these mistakes have been addressed and corrected. Additionally, a new parameter called δ, defined as the difference between ΔG* and ΔG#, has been introduced for the first time. It is argued that δ provides a more reliable measure for predicting the potential industrial application of enzymes. The highest calculated value for δ was found to be 39.6 kJ·mol-1 at 55 °C. Furthermore, this study also presents a comprehensive collection and determination of all thermodynamic and kinetic parameters for proteases, providing researchers and professionals in the field with a valuable resource to compare and understand the relationships between these parameters and the industrial potential of enzymes.
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Affiliation(s)
- Mahmoud Salehi
- Department of Biology, Faculty of Basic Sciences and Engineering, Gonbad Kavous University, Gonbad Kavous, Iran.
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2
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Zhang Y, Hu J, Wang J, Liu C, Liu X, Sun J, Song X, Wu Y. Purification and characteristics of a novel milk-clotting metalloprotease from Bacillus velezensis DB219. J Dairy Sci 2023; 106:6688-6700. [PMID: 37558047 DOI: 10.3168/jds.2023-23450] [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: 03/03/2023] [Accepted: 04/25/2023] [Indexed: 08/11/2023]
Abstract
Milk-clotting enzyme (MCE) is the essential active agents in dairy processing. The traditional MCE is mainly obtained from animal sources, in which calf rennet is the most widely used in cheese industry. Traditional MCE substitute is becoming necessary due to its limited production and increased cheese consumption. A novel traditional MCE substitute was produced from Bacillus velezensis DB219 in this study. The DB219 MCE exhibited a notable specific activity of 6,110 Soxhlet units/mg and 3.16-fold purification yield with 28.87% recovery through ammonium sulfate fractionation and DEAE-Sepharose Fast Flow. The purified DB219 MCE was a metalloprotease with a molecular weight of 36 kDa. The DB219 MCE was weak acid resistance and stable at pH 6.0 to 10.0 and temperature <45°C. The highest milk-clotting activity was observed in substrate at pH 5.5 added with 20 to 30 mM CaCl2. The Michaelis constant and maximal velocity for casein were 0.31 g/L and 14.22 μmol/min. The DB219 MCE preferred to hydrolyze β-casein instead of α-casein. The DB219 MCE hydrolyzed α-casein, β-casein, and κ-casein to generate significantly different peptides in comparison with calf rennet and ES6023 MCE (fungal MCE) through SDS-PAGE and reversed-phase HPLC analysis. The DB219 MCE mainly cleaved Thr124-Ile125 and Ser104-Phe105 bonds in κ-casein and had unique casein cleavage sites and peptide composition through LC-MS/MS analysis. The DB219 MCE was potential to be a new milk coagulant and enriched kinds of traditional MCE substitute.
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Affiliation(s)
- Yao Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiayun Hu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiaxin Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Chen Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xiaofeng Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Juan Sun
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xinjie Song
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China.
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3
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Zhang Y, Wang J, He J, Liu X, Sun J, Song X, Wu Y. Characteristics and application in cheese making of newly isolated milk-clotting enzyme from Bacillus megaterium LY114. Food Res Int 2023; 172:113202. [PMID: 37689949 DOI: 10.1016/j.foodres.2023.113202] [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: 05/26/2023] [Revised: 06/22/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Milk-clotting enzyme (MCE) is a crucial active agent in cheese making. It is necessary to find traditional MCE substitutes due to the limited production of traditional MCE (e.g., calf rennet) and increased cheese consumption. Bacillus megaterium strain LY114 with good milk-clotting activity (MCA) (448 SU/mL) and a high MCA/proteolytic activity (PA) ratio (6.0) was isolated and identified from agricultural soil in Laiyang (Shandong, China) through 16S rRNA sequencing of 45 strains. The Bacillus megaterium LY114 MCE had a remarkable specific activity (7532 SU/mg) and displayed a 4.83-fold purification yield with 34.17% recovery through ammonium sulfate fractionation and DEAE-Sepharose Fast Flow. The purified LY114 MCE was a metalloprotease with a molecular weight of 30 kDa. LY114 MCE was stable at pH 5.0-7.0 and temperature <40 °C. The highest MCA appeared at a substrate pH of 5.5 with 30 mM CaCl2. The Michaelis constant (Km) and maximal velocity (Vm) for casein were 0.31 g/L and 14.16 μmol/min, respectively. LY114 MCE preferred to hydrolyze α-casein (α-CN) rather than β-casein (β-CN) and had unique α-CN, β-CN and κ-casein (κ-CN) cleavage sites. LY114 MCE hydrolyzed casein to generate significantly different peptides compared with calf rennet and fungal MCE as determined by SDS-PAGE analysis. Chemical index analysis and sensory evaluation confirmed the usefulness of LY114 MCE in cheese making. LY114 MCE had the potential to be used in dairy processing and enriched traditional MCE substitutes.
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Affiliation(s)
- Yao Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiaxin Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiamin He
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xiaofeng Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Juan Sun
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xinjie Song
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China.
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4
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Edoamodu CE, Nwodo UU. Optimisation and physicochemical characterisation of a thermo-alkali stable laccase produced by wastewater associated Bacillus sp. NU2. ENVIRONMENTAL TECHNOLOGY 2023:1-16. [PMID: 37641161 DOI: 10.1080/09593330.2023.2253503] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/31/2023]
Abstract
Laccase is a multicopper enzyme that plays a unique role in bioremediation of environmental pollutants. Bacteria were isolated from hospital wastewater and screened for laccase production. The laccase production process condition was optimised, and the laccase obtained was characterised. The 16S rRNA molecular analysis conducted on the best laccase producer revealed a Bacillus sp. NU2 identified. The process conditions: pH5, 45°C, 100 rpm, 5% inoculum, and growth constituents viz: tangerine peel and wheat bran agro-wastes, beef extract, ammonium persulfate, glucose, galactose, xylose, sorbitol, fructose carbon sources; and 4-aminophenol inducer optimally stimulated laccase production. The Bacillus sp. NU2 laccase was optimal at pH and temperature conditions of 8.0°C and 60°C, with a noteworthy pH and thermal stability observed. Furthermore, NU2 laccase showed a moderate/high tolerance and relative activity effect on various chemical inhibitors, halides and surfactant of triton x-100 (105 ± 0.92%), PMSF (107 ± 0.81%), and NaCl (94 ± 0.81%) at 1, 3, and 6 (mM) concentration. Additionally, NU2 laccase maintained a relative activity of 101%, 104%, and 102% for Mg2+, Zn2+, and Fe3+ at 1, 3, and 6 mM respectively. Acetone and propanol significantly upregulated laccase activity at 114 ± 0.0008% and 118.24 ± 0.35 and also at 30 and 20 (%) concentrations. Conclusively, the tolerant effect of Bacillus sp. NU2 laccase in pH, temperature, inhibitors and organic solvents suggests its potential for biotechnological application and promotion of a greener environment.
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Affiliation(s)
- Chiedu E Edoamodu
- SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Alice, South Africa
- Applied and Environmental Microbiology Research Group (AEMREG), Department of Biochemistry and Microbiology, University of Fort Hare, Alice, South Africa
| | - Uchechukwu U Nwodo
- SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Alice, South Africa
- Applied and Environmental Microbiology Research Group (AEMREG), Department of Biochemistry and Microbiology, University of Fort Hare, Alice, South Africa
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Wehaidy HR, Abdel-Naby MA, Kholif AMM, Elaaser M, Bahgaat WK, Wahab WAA. The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture. J Genet Eng Biotechnol 2023; 21:61. [PMID: 37195386 DOI: 10.1186/s43141-023-00513-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 05/06/2023] [Indexed: 05/18/2023]
Abstract
BACKGROUND Calf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to acquire more information about the catalytic and kinetic properties of partially purified Bacillus subtilis MK775302 MCE and to assess the role of enzyme in cheese manufacture. RESULTS B. subtilis MK775302 MCE was partially purified by 50% acetone precipitation with 5.6-fold purification. The optimum temperature and pH of the partially purified MCE were 70 °C and 5.0, respectively. The activation energy was calculated as 47.7 kJ/mol. The calculated Km and Vmax values were 36 mg/ml and 833 U/ml, respectively. The enzyme retained full activity at NaCl concentration of 2%. Compared to the commercial calf rennet, the ultra-filtrated white soft cheese produced from the partially purified B. subtilis MK775302 MCE exhibited higher total acidity, higher volatile fatty acids, and improved sensorial properties. CONCLUSIONS The partially purified MCE obtained in this study is a promising milk coagulant that can replace calf rennet at a commercial scale to produce better-quality cheese with improved texture and flavor.
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Affiliation(s)
- Hala R Wehaidy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt.
| | - Mohamed A Abdel-Naby
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt
| | - Adel M M Kholif
- Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt
| | - Mostafa Elaaser
- Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt
| | - Wafaa K Bahgaat
- Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt
| | - Walaa A Abdel Wahab
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt
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6
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Zaman U, Khan SU, Alem SFM, Rehman KU, Almehizia AA, Naglah AM, Al-Wasidi AS, Refat MS, Saeed S, Zaki MEA. Purification and thermodynamic characterization of acid protease with novel properties from Melilotus indicus leaves. Int J Biol Macromol 2023; 230:123217. [PMID: 36634806 DOI: 10.1016/j.ijbiomac.2023.123217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 01/04/2023] [Accepted: 01/07/2023] [Indexed: 01/11/2023]
Abstract
A thermostable acid protease from M. indicus leaves was purified 10-fold using a 4-step protocol. We were able to isolate a purified protease fraction with a molecular weight of 50 kDa and exhibited maximal protease activity at pH 4.0 and 40 °C. Structural analysis revealed that the protease is monomeric and non-glycosylated. The addition of epoxy monocarboxylic acid, iodoacetic acid, and dimethyl sulfoxide significantly reduced protease activity while dramatically increasing the inhibition of Mn2+, Fe2+, and Cu2+. The activation energy of the hydrolysis reaction (33.33 kJ mol-1) and activation energy (Ed = 105 kJ mol-1), the standard enthalpy variation of reversible protease unfolding (2.58 kJ/mol) were calculated after activity measurements at various temperatures. Thermal inactivation of the pure enzyme followed first-order kinetics. The half-life (t1/2) of the pure enzyme at 50 °C, 60 °C, and 70 °C was 385, 231, and 154 min, respectively. Thermodynamic parameters (entropy and enthalpy) suggested that the protease was highly thermostable. This is the first report on the thermodynamic parameters of proteases produced by M. indicus. The novel protease appears to be particularly thermostable and may be important for industrial applications based on these thermodynamic properties.
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Affiliation(s)
- Umber Zaman
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan 29050, Pakistan
| | - Shahid Ullah Khan
- Department of Biochemistry, Women Medical and Dental College, Khyber Medical University KPK, Pakistan; National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, PR China
| | | | - Khalil Ur Rehman
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan 29050, Pakistan.
| | - Abdulrahman A Almehizia
- Drug Exploration and Development Chair (DEDC), Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Ahmed M Naglah
- Drug Exploration and Development Chair (DEDC), Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Asma S Al-Wasidi
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - Moamen S Refat
- Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Sumbul Saeed
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, PR China
| | - Magdi E A Zaki
- Department of Chemistry, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia
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faiad naief M, Mishaal Mohammed A, Khalaf YH. Kinetic and thermodynamic study of ALP enzyme in the presence and absence MWCNTs and Pt-NPs nanocomposites. RESULTS IN CHEMISTRY 2023. [DOI: 10.1016/j.rechem.2023.100844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
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8
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Production, Biochemical Characterization, and Kinetic/Thermodynamic Study of Inulinase from Aspergillus terreus URM4658. Molecules 2022; 27:molecules27196418. [PMID: 36234954 PMCID: PMC9571395 DOI: 10.3390/molecules27196418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 09/24/2022] [Accepted: 09/24/2022] [Indexed: 11/17/2022] Open
Abstract
Inulinases are enzymes involved in the hydrolysis of inulin, which can be used in the food industry to produce high-fructose syrups and fructo-oligosaccharides. For this purpose, different Aspergillus strains and substrates were tested for inulinase production by solid-state fermentation, among which Aspergillus terreus URM4658 grown on wheat bran showed the highest activity (15.08 U mL−1). The inulinase produced by this strain exhibited optimum activity at 60 °C and pH 4.0. A detailed kinetic/thermodynamic study was performed on the inulin hydrolysis reaction and enzyme thermal inactivation. Inulinase was shown to have a high affinity for substrate evidenced by very-low Michaelis constant values (0.78–2.02 mM), which together with a low activation energy (19.59 kJ mol−1), indicates good enzyme catalytic potential. Moreover, its long half-life (t1/2 = 519.86 min) and very high D-value (1726.94 min) at 60 °C suggested great thermostability, which was confirmed by the thermodynamic parameters of its thermal denaturation, namely the activation energy of thermal denaturation (E*d = 182.18 kJ mol−1) and Gibbs free energy (106.18 ≤ ΔG*d ≤ 111.56 kJ mol−1). These results indicate that A. terreus URM4658 inulinase is a promising and efficient biocatalyst, which could be fruitfully exploited in long-term industrial applications.
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Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages. Foods 2022; 11:foods11081094. [PMID: 35454681 PMCID: PMC9027162 DOI: 10.3390/foods11081094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/31/2022] [Accepted: 04/05/2022] [Indexed: 12/04/2022] Open
Abstract
The protease generated from Staphylococcus (S.) xylosus A2, which was isolated from Harbin dry sausages, was purified and characterized. The molecular weight of the purified protease was approximately 21.5 kDa, and its relative activity reached the highest at pH 6.0 and 50 °C. At pH 4.0−8.0 and temperatures of 20−50 °C, the protease was stable. Its activity was significantly improved by Ca2+ and Zn2+ ions (p < 0.05). The Michaelis constant and maximum velocity of the protease were 2.94 mg/mL and 19.45 U/mL·min, respectively. The thermodynamic parameters analysis suggested that the protease showed better catalytic properties at 40 °C. Moreover, the protease could hydrolyze meat proteins, and obtained hydrolysate is non-cytotoxic to the HEK-293 cells. These findings provide a theoretical basis for understanding the enzymatic characterization of S. xylosus A2 protease and its future application in fermented meat products.
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Dedhia N, Marathe SJ, Singhal RS. Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations. Carbohydr Polym 2022; 287:119355. [DOI: 10.1016/j.carbpol.2022.119355] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 12/13/2022]
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Improvement of stability and in vivo antioxidant effect of human glutathione peroxidase mutant by PEGylation. Int J Pharm 2021; 609:121152. [PMID: 34626796 DOI: 10.1016/j.ijpharm.2021.121152] [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: 07/10/2021] [Revised: 09/25/2021] [Accepted: 09/28/2021] [Indexed: 11/23/2022]
Abstract
Human glutathione peroxidase (GPx), as an important kind of antioxidant enzyme, is often used for the removal of reactive oxygen species. Unfortunately, the application has been hindered by its limited source and poor stability. To solve these problems, human glutathione peroxidase mutant (GPxM) with high activity and yield was obtained using Escherichia coli BL21(DE3) cys auxotrophic strain and the single-protein production system in our previous work. However, the antioxidant effect of this novel recombinant protein drug in animals has not been demonstrated, and its immunogenicity and short biological half-life as a biological macromolecule may have seriously hindered its clinical application. Therefore, it is important to find an effective strategy to address the above issues. In this work, PEGylated GPxM was prepared by conjugating the corresponding mutant with monomethoxy polyethylene glycol succinimidyl succinate (SS-mPEG). We researched the structure, stability, pharmacokinetic properties, antioxidant effect in vivo and protective mechanism against adriamycin (ADR)-mediated cardiotoxicity of modified products, and compared with the above properties of GPxM. The results revealed that GPxM had an excellent antioxidant effect in vivo, and PEGylation can enhance the stability, half-life and antioxidant effect of GPxM while reducing immunogenicity. In addition, the above improvement of PEGylated GPx1M was stronger than that of monoPEGylated GPx4M. Hence, PEGylation might be an effective method to broaden the applications of GPxM as the important antioxidant drug, especially the PEGylated GPx1M with high antioxidant effect.
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Liu X, Wu Y, Guan R, Jia G, Ma Y, Zhang Y. Advances in research on calf rennet substitutes and their effects on cheese quality. Food Res Int 2021; 149:110704. [PMID: 34600696 DOI: 10.1016/j.foodres.2021.110704] [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: 05/24/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022]
Abstract
Milk coagulation is an important step in cheese production, and milk-clotting enzymes (MCEs) play a major role in this process. Calf rennet is the most widely used MCE in the cheese industry. The use of calf rennet substitutes is becoming necessary due to the limited availability of calf rennet and the increase in cheese consumption. The objective of this review is to summarize the latest findings on calf rennet substitutes (animal MCEs, plant-derived MCEs, recombinant MCEs and microbial MCEs) and their application in cheese production. Special emphasis has been placed on aspects of the effects of these substitutes on hydrolysis, functional peptides, cheese variety and cheese yield. The advantages and disadvantages of different calf rennet substitutes are discussed, in which microbial MCEs have the advantages of less expensive production, greater biochemical diversity, easier genetic modification, etc. In particular, some of these MCEs have suitable characteristics for cheese production and are considered to be the most potential calf rennet substitutes. Moreover, challenges and future perspectives are presented to provide inspiration for the development of excellent calf rennet substitutes.
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Affiliation(s)
- Xiaofeng Liu
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China; Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Yuanfeng Wu
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Rongfa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China
| | - Guochao Jia
- School of Chemical Engineering and Food Science, Zhengzhou University of Technology, Henan, Zhengzhou 450044, China
| | - YuChen Ma
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Yao Zhang
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China.
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Liu W, Li H, Liu L, Ko K, Kim I. Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi. J Appl Microbiol 2021; 132:1967-1977. [PMID: 34570423 DOI: 10.1111/jam.15306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 12/15/2022]
Abstract
AIMS This study aimed to screen the γ-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) from kimchi, and investigate the glutamate decarboxylase (GAD) activity of the highest GABA-producing strain. METHODS AND RESULTS Seven strains of LAB were screened from kimchi with GABA-producing activity. Strain Levilactobacillus brevis F109-MD3 showed the highest GABA-producing ability. It produced GABA at a concentration of 520 mmol l-1 with a 97.4% GABA conversion rate in MRS broth containing 10% monosodium glutamate for 72 h. The addition of pyridoxal 5'-phosphate had no significant effect on the GAD activity of L. brevis F109-MD3. The optimal pH range of GAD was 3.0-5.0 and the optimal temperature was 65°C. The D value of GAD at 50, 60 and 70°C was 7143, 971 and 124 min respectively and Z value was 11.36°C. CONCLUSIONS Seven strains isolated from kimchi, especially F109-MD3, showed high GABA-production ability even in the high concentrations of MSG at 7.5% and 10%. The GAD activity showed an effective broad pH range and higher optimal temperature. SIGNIFICANCE AND IMPACT OF THE STUDY These seven strains could be potentially useful for food-grade GABA production and the development of healthy foods.
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Affiliation(s)
- Wenli Liu
- China Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,School of Food Engineering, Ludong University, Yantai, China.,Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai, China.,Bionanotechnology Institute, Ludong University, Yantai, China
| | - Long Liu
- China Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Kanghee Ko
- Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
| | - Incheol Kim
- Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
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Rahimian Gavaseraei H, Hasanzadeh R, Afsharnezhad M, Foroutan Kalurazi A, Shahangian SS, Aghamaali MR, Aminzadeh S. Identification, heterologous expression and biochemical characterization of a novel cellulase-free xylanase B from the thermophilic bacterium Cohnella sp.A01. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.05.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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15
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Mohammadi-Mahani H, Badoei-dalfard A, Karami Z. Synthesis and characterization of cross-linked lipase-metal hybrid nanoflowers on graphene oxide with increasing the enzymatic stability and reusability. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.108038] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Wang H, Liu J, Chen Q, Kong B, Sun F. Biochemical properties of extracellular protease from Staphylococcus epidermidis isolated from Harbin dry sausages and its hydrolysis of meat protein. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101130] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Akishev Z, Kiribayeva A, Mussakhmetov A, Baltin K, Ramankulov Y, Khassenov B. Constitutive expression of Camelus bactrianus prochymosin B in Pichia pastoris. Heliyon 2021; 7:e07137. [PMID: 34113734 PMCID: PMC8170492 DOI: 10.1016/j.heliyon.2021.e07137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 04/14/2021] [Accepted: 05/20/2021] [Indexed: 11/30/2022] Open
Abstract
Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making. Full-length Camelus bactrianus (Bactrian camel) prochymosin gene was synthesized and constitutively expressed in Pichia pastoris cells under glyceraldehydes-3-phosphate dehydrogenase (GAP) promoter. It was purified by sequential anion and cation exchange chromatography. SDS-PAGE analysis resulted in two bands, approximately 42 and 35 kDa. The 42 kDa band vanished when the sample was treated with endoglycosidase H, indicating that the recombinant protein is partially glycosylated. Optimal pH for the activity of the highest-purity recombinant chymosin was pH 4.5 for cow's milk and pH 4.0 for mare's milk. The range 45–50 °C and 70 °C for cow's and mare's milk types, respectively, was found to be the most appropriate for maximal relative milk-clotting activity. Concentration of CaCl2 that ensured the stability of the chymosin milk-clotting activity was between 20 and 50 mM with an optimum at 30 mM. Milk-clotting activity of camel recombinant chymosin and ability to make curd was successfully tested on fresh mare's milk. Pichia pastoris strain with integrated camel chymosin gene showed high productivity of submerged fermentation in bioreactor with milk-clotting activity 1412 U/mL and 80 mg/L enzyme yield. These results suggest that the constitutive expression of the camel chymosin Camelus bactrianus in the yeast Pichia pastoris has good prospects for practical applications.
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Affiliation(s)
- Zhiger Akishev
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
- L.N.Gumilyov Eurasian National University, 2 Kanysh Satpayev Street, Nur-Sultan, 010008, Kazakhstan
| | - Assel Kiribayeva
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
- L.N.Gumilyov Eurasian National University, 2 Kanysh Satpayev Street, Nur-Sultan, 010008, Kazakhstan
| | - Arman Mussakhmetov
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
| | - Kairat Baltin
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
| | - Yerlan Ramankulov
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
| | - Bekbolat Khassenov
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
- Corresponding author.
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Wang H, Wang Q, Xia X, Sun F, Kong B. Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins. J Food Sci 2021; 86:1642-1655. [PMID: 33928645 DOI: 10.1111/1750-3841.15726] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 02/25/2021] [Accepted: 03/17/2021] [Indexed: 11/27/2022]
Abstract
The characteristics of the extracellular protease, produced by Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins were investigated. The protease was purified by ammonium sulfate, ion exchange, and gel filtration chromatography to obtain a 20.0 kDa extracellular protease. The protease reached maximal activity at pH 9.0 and 50 °C and was stable at pH 7.0 to 11.0 and 20 to 40 °C. Its protease activity was easily inhibited in the presence of Zn2+ , Fe2+ , and Fe3+ . The enzymatic characterization of the protease revealed a Vmax 49.50 U/ml·min, Km 8.19 mg/ml, and the half-life = 28.06 min, ΔH* d = 114.11 kJ/mol, ΔG* d = 89.24 kJ/mol, and ΔS* d = 77.00 J/mol·K at 50 °C. In addition, the protease hydrolyzed meat protein into small particles and produced soluble peptides. This study provides a basis for understanding the biochemical characteristics of the S. carnosus RT6 protease and its future application for fermented meat products.
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Affiliation(s)
- Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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19
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Ahmadi S, Salehi M, Ausi S. Kinetic and thermodynamic study of aspartic protease extracted from Withania coagulans. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104960] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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20
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Oral peptide delivery: challenges and the way ahead. Drug Discov Today 2021; 26:931-950. [PMID: 33444788 DOI: 10.1016/j.drudis.2021.01.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 10/16/2020] [Accepted: 01/06/2021] [Indexed: 12/14/2022]
Abstract
Peptides and proteins have emerged as potential therapeutic agents and, in the search for the best treatment regimen, the oral route has been extensively evaluated because of its non-invasive and safe nature. The physicochemical properties of peptides and proteins along with the hurdles in the gastrointestinal tract (GIT), such as degrading enzymes and permeation barriers, are challenges to their delivery. To address these challenges, several conventional and novel approaches, such as nanocarriers, site-specific and stimuli specific delivery, are being used. In this review, we discuss the challenges to the oral delivery of peptides and the approaches used to tackle these challenges.
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21
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de Oliveira RL, Dos Santos VLV, da Silva MF, Porto TS. Kinetic/thermodynamic study of immobilized β-fructofuranosidase from Aspergillus tamarii URM4634 in chitosan beads and application on invert sugar production in packed bed reactor. Food Res Int 2020; 137:109730. [PMID: 33233298 DOI: 10.1016/j.foodres.2020.109730] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 09/13/2020] [Accepted: 09/13/2020] [Indexed: 01/14/2023]
Abstract
β-fructofuranosidase (FFase) from Aspergillus tamarii URM4634 was immobilized covalently in chitosan beads. It was characterized biochemically, studied in terms of kinetic and thermodynamic parameters, and applied on conversion of sucrose for invert sugar production in a packed bed reactor (PBR). The optimum reactional conditions were determined and obtained at pH 5.0 and 60 °C. FFase was thermostable at 50-55°C. At 50°C, the enzyme shows longer half-life (t1/2) (594.13 min) and a higher D-value (1,973.64 min). This indicates that immobilized FFase was stable at temperature commonly used in invert sugar production. The following thermodynamic parameters were obtained: activation energy (E*d = 301.57 kJ mol-1), enthalpy (298.76 ≤ ΔH*d ≤ 298.89 kJ mol-1), entropy (579.88 ≤ ΔS*d ≤ 589.27 J K-1 mol-1) and Gibbs free energy (100.29 ≤ ΔG*d ≤ 108.47 kJ mol-1). The high E*d, ΔH*d and ΔG*d values confirmed FFase thermostability. The high and positive values for ΔS*d indicate an increase in disorder due opening of the enzyme structure. The sucrose hydrolysis in PBR showed a maximum invert sugar yield (96.0%) at 15 min of operation. The hydrolysis process remained efficient up to 100 min (70.22%). The results obtained in the present study provide a good indication that immobilized FFase on chitosan beads in PBR is efficient to invert sugar production for food industry.
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Affiliation(s)
- Rodrigo Lira de Oliveira
- Northeast Biotechnology Network/RENORBIO, Federal Rural University of Pernambuco (UFRPE), Dom Manoel de Medeiros, Dois Irmãos, 52171-900 Recife, PE, Brazil
| | - Vinícius Luís Vilela Dos Santos
- Academic Unit of Garanhuns/UAG, Federal Rural University of Pernambuco (UFRPE), Av. Bom Pastor, Boa Vista, 55296-901 Garanhuns, PE, Brazil
| | - Marcos Fellipe da Silva
- Academic Unit of Garanhuns/UAG, Federal Rural University of Pernambuco (UFRPE), Av. Bom Pastor, Boa Vista, 55296-901 Garanhuns, PE, Brazil; Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato, 13.083-862, Campinas, São Paulo, Brazil
| | - Tatiana Souza Porto
- Northeast Biotechnology Network/RENORBIO, Federal Rural University of Pernambuco (UFRPE), Dom Manoel de Medeiros, Dois Irmãos, 52171-900 Recife, PE, Brazil; Academic Unit of Garanhuns/UAG, Federal Rural University of Pernambuco (UFRPE), Av. Bom Pastor, Boa Vista, 55296-901 Garanhuns, PE, Brazil.
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22
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Retracted: Production, biochemical characterization, and kinetic/thermodynamic study of novel serine protease from Aspergillus avenaceus URM 6706. Biotechnol Prog 2020; 37:e3091. [PMID: 33064362 DOI: 10.1002/btpr.3091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Indexed: 11/09/2022]
Abstract
"Production, biochemical characterization, and kinetic/thermodynamic study of novel serine protease from Aspergillus avenaceus URM 6706" (by da Silva A, et al.) Bio. Tech. Prog.; https://aiche.onlinelibrary.wiley.com/doi/10.1002/btpr.3091 The above listed article, from Biotechnology Progress, published online in Early View on October 16, 2020 in Wiley Online Library (http://wileyonlinelibrary.com), has been retracted by agreement between the authors, the journal's Editor-in-Chief, John A. Morgan and Wiley Periodicals LLC. The retraction has been agreed because the article was not accepted for publication by the Journal and subsequently published in error as an Early View article. The editorial team of this journal takes full responsibility and apologizes for the technical error that resulted in this article appearing in Early View.
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23
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Oliveira RLD, Silva MFD, Silva SPD, Cavalcanti JVFL, Converti A, Porto TS. Immobilization of a commercial Aspergillus aculeatus enzyme preparation with fructosyltransferase activity in chitosan beads: A kinetic/thermodynamic study and fructo-oligosaccharides continuous production in enzymatic reactor. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.05.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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24
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Tarrahimofrad H, Meimandipour A, Arjmand S, Beigi Nassiri M, Jahangirian E, Tavana H, Zamani J, Rahimnahal S, Aminzadeh S. Structural and biochemical characterization of a novel thermophilic Coh01147 protease. PLoS One 2020; 15:e0234958. [PMID: 32574185 PMCID: PMC7310833 DOI: 10.1371/journal.pone.0234958] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Accepted: 06/03/2020] [Indexed: 01/28/2023] Open
Abstract
Proteases play an essential role in living organisms and represent one of the largest groups of industrial enzymes. The aim of this work was recombinant production and characterization of a newly identified thermostable protease 1147 from thermophilum indigenous Cohnella sp. A01. Phylogenetic tree analysis showed that protease 1147 is closely related to the cysteine proteases from DJ-1/ThiJ/PfpI superfamily, with the conserved catalytic tetrad. Structural prediction using MODELLER 9v7 indicated that protease 1147 has an overall α/β sandwich tertiary structure. The gene of protease 1147 was cloned and expressed in Escherichia coli (E. coli) BL21. The recombinant protease 1147 appeared as a homogenous band of 18 kDa in SDS-PAGE, which was verified by western blot and zymography. The recombinant protein was purified with a yield of approximately 88% in a single step using Ni-NTA affinity chromatography. Furthermore, a rapid one-step thermal shock procedure was successfully implemented to purify the protein with a yield of 73%. Using casein as the substrate, Km, and kcat, kcat/Km values of 13.72 mM, 3.143 × 10−3 (s-1), and 0.381 (M-1 S-1) were obtained, respectively. The maximum protease activity was detected at pH = 7 and 60°C with the inactivation rate constant (kin) of 2.10 × 10–3 (m-1), and half-life (t1/2) of 330.07 min. Protease 1147 exhibited excellent stability to organic solvent, metal ions, and 1% SDS. The protease activity was significantly enhanced by Tween 20 and Tween 80 and suppressed by cysteine protease specific inhibitors. Docking results and molecular dynamics (MD) simulation revealed that Tween 20 interacted with protease 1147 via hydrogen bonds and made the structure more stable. CD and fluorescence spectra indicated structural changes taking place at 100°C, very basic and acidic pH, and in the presence of Tween 20. These properties make this newly characterized protease a potential candidate for various biotechnological applications.
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Affiliation(s)
- Hossein Tarrahimofrad
- Bioprocess Engineering Group, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
- Department of Animal Science and Food Technology, Agriculture Science and Natural Resources University Khouzestan, Ahwaz, Iran
| | - Amir Meimandipour
- Bioprocess Engineering Group, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
| | - Sareh Arjmand
- Protein Research Center, Shahid Beheshti University, G. C., Tehran, Iran
| | - Mohammadtaghi Beigi Nassiri
- Department of Animal Science and Food Technology, Agriculture Science and Natural Resources University Khouzestan, Ahwaz, Iran
| | - Ehsan Jahangirian
- Bioprocess Engineering Group, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
| | - Hossein Tavana
- Department of Biomedical Engineering, The University of Akron, Akron, OH, United States of America
| | - Javad Zamani
- Bioprocess Engineering Group, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
| | - Somayyeh Rahimnahal
- Bioprocess Engineering Group, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
- Department of Animal Science and Food Technology, Agriculture Science and Natural Resources University Khouzestan, Ahwaz, Iran
| | - Saeed Aminzadeh
- Bioprocess Engineering Group, Institute of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
- * E-mail:
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25
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Ahmed SA, Abdella MA, El-Sherbiny GM, Ibrahim AM, El-Shamy AR, Atalla SM, Hassan ME. Catalytic, kinetic and thermal properties of free andimmobilized Bacillus subtilis -MK1 α-amylase on Chitosan-magnetic nanoparticles. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2020; 26:e00443. [PMID: 32154128 PMCID: PMC7056624 DOI: 10.1016/j.btre.2020.e00443] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 10/31/2019] [Accepted: 02/26/2020] [Indexed: 12/14/2022]
Abstract
Bacillus subtilis strain-MK1 α-amylase was successfully immobilized on Chitosan-magnetic nanoparticles (Ch-MNP) that had been modified with polyethyleneimine (PEI) and glutaraldehyde (GA). Optimization of Ch-MNP/PEI/GA beads modification by Central Composite design enhanced the immobilization yield (IY %) by 1.5-fold. Ch-MNP/PEI/GA was characterized before and after modification and immobilization by FTIR and SEM. Ch-MNP/PEI/GA/Enzyme showed the same pH optima of free enzyme, while an elevation 10 °C in temperature optima was observed after its immobilization. Ch-MNP/PEI/GA/Enzyme displayed higher Km and Vmax values (2.1 and 1.2-fold) and lower Vmax/Km ratio (1.7-fold), respectively than the free enzyme. Compared to the free enzyme, Ch-MNP/PEI/GA/Enzyme exhibited lower activation energy, lower deactivation constant rate, higher D-values, higher half-life, and higher energy for denaturation. Immobilization of α-amylase increased enthalpy (4.2-fold), free energy (1.1-fold) and decreased entropy (4.6-fold) of thermal inactivation. A significant increase in pH stability of Ch-MNP/PEI/GA/Enzyme was observed especially at alkaline pH values. In addition, Ch-MNP/PEI/GA/Enzyme preserved 83.2 % of its initial activity after 15 consecutive cycles. When storing Ch-MNP/PEI/GA/Enzyme at 4 °C the residual activity was 100 and 86 %, respectively after 21 and 40 days. Finally, immobilization process improved the catalytic properties and stabilities, thus raising the suitability for industrial processes with lower cost and time.
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Affiliation(s)
- Samia A. Ahmed
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt
| | - Mohamed A.A. Abdella
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt
| | - Gamal M. El-Sherbiny
- Department of Botany and Microbiology, Faculty of Science (Boys), Al-Azhar University, Cairo, Egypt
| | - Atef M. Ibrahim
- Microbial Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City, Menoufia, Egypt
| | - Aliaa R. El-Shamy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt
| | - Sherien M.M. Atalla
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt
| | - Mohamed E. Hassan
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt
- Centre of Excellence, Encapsulation Nanobiotechnology Group, National Research Centre, Dokki, Cairo, Egypt
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26
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Fructo-oligosaccharides production by an Aspergillus aculeatus commercial enzyme preparation with fructosyltransferase activity covalently immobilized on Fe3O4–chitosan-magnetic nanoparticles. Int J Biol Macromol 2020; 150:922-929. [DOI: 10.1016/j.ijbiomac.2020.02.152] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 12/12/2022]
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27
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Wehaidy HR, Abdel Wahab WA, Kholif AM, Elaaser M, Bahgaat WK, Abdel-Naby MA. Statistical optimization of B. subtilis MK775302 milk clotting enzyme production using agro-industrial residues, enzyme characterization and application in cheese manufacture. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101589] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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28
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Zhang Y, Xia Y, Liu X, Xiong Z, Wang S, Zhang N, Ai L. High-Level Expression and Substrate-Binding Region Modification of a Novel BL312 Milk-Clotting Enzyme To Enhance the Ratio of Milk-Clotting Activity to Proteolytic Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13684-13693. [PMID: 31742396 DOI: 10.1021/acs.jafc.9b06114] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A novel BL312 milk-clotting enzyme (MCE) exhibited high-level expression and remarkable milk-clotting activity (MCA) (865 ± 20 SU/mL) that was 3.3-fold higher than the control by optimizing induction conditions in recombinant Escherichia. coli harboring pET24a-proMCE. Through substrate-binding region analyses and modification, MCE-G165A was identified from nine mutants and showed a proteolytic activity of 49.4 ± 2.4 U/mL and an MCA/PA ratio of 18.2, which were respectively 1.9-fold lower and 2.0-fold higher than those of the control. The purified MCE-G165A (28 kDa) exhibited weak αs-casein, β-casein, and strong κ-casein (κ-CN) hydrolysis levels as assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography. The milk-clotting mechanism for MCE-G165A was the primary hydrolysis of Met106-Ala107 and Asn123-Thr124 bonds in κ-CN, as determined by mass spectrometry. MCE-G165A showed different hydrolysis sites in casein, leading to various functional peptides. Feasible methods for obtaining MCEs suitable as calf rennet substitutes are presented.
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Affiliation(s)
- Yao Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Xiaofeng Liu
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Shijie Wang
- Shijiazhuang Junlebao Dairy Co., Ltd. , Shijiazhuang , Hebei 050221 , China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province , Harbin University of Commerce , Harbin 150076 , China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
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29
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Ademakinwa AN, Agunbiade MO, Ayinla ZA, Agboola FK. Optimization of aqueous two-phase partitioning of Aureobasidium pullulans α-amylase via response surface methodology and investigation of its thermodynamic and kinetic properties. Int J Biol Macromol 2019; 140:833-841. [PMID: 31445154 DOI: 10.1016/j.ijbiomac.2019.08.159] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/16/2019] [Accepted: 08/18/2019] [Indexed: 02/04/2023]
Abstract
Industrial enzymes such as α-amylase must be thermostable and also easily purified/concentrated. Hence, aqueous two-phase partitioning systems (ATPS) was exploited for the partitioning of α-amylase from Aureobasidium pullulans due to its numerous advantages over conventional purification strategy. A. pullulans α-amylase was partially purified using ATPS via response surface methodology (RSM). The potentials of the ATPS-purified enzyme for possible industrial application such as resistance to thermal inactivation was investigated in comparison with the crude enzyme. PEG-6000 was the polymer of choice for ATPS as it resulted in higher purification factor (PF), %yield (Y), and partition coefficient (PC). At optimum levels (% w/v) of 20, 12 and 7.5 for PEG-6000, sodium citrate and sodium chloride respectively, maximum PF, Y and PC of 4.2, 88%, and 9.9 respectively were obtained. The response model validation and reliability were established based on the closeness between the experimented and predicted values. The kinetic and thermodynamic parameters such as Q10, t1/2, kd, D - value, Ed, [Formula: see text] [Formula: see text] of the ATPS-purified α-amylase indicated that it was thermostable at 50 to 60 °C compared to the crude α-amylase. A thermodynamically stable and ATPS-purified α-amylase from A. pullulans has properties easily applicable for most industrial processes.
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Affiliation(s)
- A N Ademakinwa
- Department of Physical and Chemical Sciences, Elizade University, Ilara-Mokin, Nigeria; Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile-Ife, Nigeria.
| | - M O Agunbiade
- Biocatalysis and Technical Biology Research Group, Institute of Biomedical and Microbial Biotechnology, Cape Peninsula University of Technology, South Africa
| | - Z A Ayinla
- Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile-Ife, Nigeria; Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic, Troy, NY 12180, USA
| | - F K Agboola
- Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile-Ife, Nigeria
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30
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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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31
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Ahmed SA, Saleh SA, Abdel-Hameed SA, Fayad AM. Catalytic, kinetic and thermodynamic properties of free and immobilized caseinase on mica glass-ceramics. Heliyon 2019; 5:e01674. [PMID: 31193050 PMCID: PMC6514538 DOI: 10.1016/j.heliyon.2019.e01674] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 03/20/2019] [Accepted: 05/03/2019] [Indexed: 12/29/2022] Open
Abstract
Bacillus megaterium 314 strain was able to utilize agricultural and industrial wastes for metallo-protease production. Orange peel and wheat bran were found as the most suitable carbon and nitrogen sources, respectively. Optimized production process enhanced the enzyme production by 5.1-folds. Glass and glass-ceramic with different particle sizes based on mica were used as inorganic carrier. Protease enzyme was immobilized by covalent bonding and physical adsorption methods on nanoparticle supports. Enzyme physically adsorbed on glass ceramic (particle size 0.71-1.0 mm) had the highest residual activity and the highest immobilization yield. Glass-ceramic was characterized by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Immobilized enzyme exhibited activation energy (E a ) and deactivation rate constant at 60 °C (k d ) about 1.29 and 1.46-times, respectively lower than free enzyme. Moreover, adsorbed enzyme had higher energy for denaturation (E d ), half-life (t 1/2 ), and decimal reduction time (D). The thermodynamic parameters of irreversible thermal denaturation for the protease enzyme indicate that immobilized enzyme had higher enthalpy (ΔH°), free energy (ΔG°), and entropy (ΔS°) than free one. There was a significant improvement in the maximum reaction velocity Vmax (2.5-fold), Michaelis constant Km (1.9-fold), and catalytic efficiency Vmax/Km (4.7-fold) values after immobilization indicating the efficiency and effectiveness of immobilization approach.
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Affiliation(s)
- Samia A. Ahmed
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt
| | - Shireen A.A. Saleh
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt
| | | | - Amira M. Fayad
- Glass Research Department, National Research Centre, Dokki, Cairo, Egypt
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de Oliveira RL, da Silva OS, Converti A, Porto TS. Thermodynamic and kinetic studies on pectinase extracted from Aspergillus aculeatus: Free and immobilized enzyme entrapped in alginate beads. Int J Biol Macromol 2018; 115:1088-1093. [DOI: 10.1016/j.ijbiomac.2018.04.154] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/14/2018] [Accepted: 04/28/2018] [Indexed: 01/30/2023]
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