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Heterologous Expression of Thermotolerant α-Glucosidase in Bacillus subtilis 168 and Improving Its Thermal Stability by Constructing Cyclized Proteins. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
α-glucosidase is an essential enzyme for the production of isomaltooligosaccharides (IMOs). Allowing α-glucosidase to operate at higher temperatures (above 60 °C) has many advantages, including reducing the viscosity of the reaction solution, enhancing the catalytic reaction rate, and achieving continuous production of IMOs. In the present study, the thermal stability of α-glucosidase was significantly improved by constructing cyclized proteins. We screened a thermotolerant α-glucosidase (AGL) with high transglycosylation activity from Thermoanaerobacter ethanolicus JW200 and heterologously expressed it in Bacillus subtilis 168. After forming the cyclized α-glucosidase by different isopeptide bonds (SpyTag/SpyCatcher, SnoopTag/SnoopCatcher, SdyTag/SdyCatcher, RIAD/RIDD), we determined the enzymatic properties of cyclized AGL. The optimal temperature of all cyclized AGL was increased by 5 °C, and their thermal stability was generally improved, with SpyTag-AGL-SpyCatcher having a 1.74-fold increase compared to the wild-type. The results of molecular dynamics simulations showed that the RMSF values of cyclized AGL decreased, indicating that the rigidity of the cyclized protein increased. This study provides an efficient method for improving the thermal stability of α-glucosidase.
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Investigation of biomechanical characteristics of novel chitosan from dung beetle and its application potential on stored tomato fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01540-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Brigagão TCS, Fortes RR, Lourenço CO, Carvalho EEN, Cirillo MÂ, Nachtigall AM, Vilas Boas BM. Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Rafael Ribeiro Fortes
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
| | - Carina Oliveira Lourenço
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
| | | | | | - Aline Manke Nachtigall
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
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Rayo-Mendez LM, Koshima CC, Pessoa Filho PA, Tadini CC. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110356] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Soto-Maldonado C, Concha-Olmos J, Zúñiga-Hansen ME. The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins. Journal of Food Science and Technology 2020; 57:3621-3627. [PMID: 32903937 DOI: 10.1007/s13197-020-04394-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2020] [Accepted: 04/01/2020] [Indexed: 11/25/2022]
Abstract
Banana are the most consumed fruit worldwide, due to their good flavour and nutritional characteristics; however, when the banana is very or over ripe, the acceptability by the consumer decreases, and in many cases the fruit must be discarded. An alternative to consume these fruits and revalue these discards is their use as a food ingredient. The presence of bioactive compounds gives added value to this type of ingredients; therefore, using methods, such as enzymatic treatment, that increase their presence is of great interest. In this work a commercial pectinase (Viscozyme L) was applied in a flour produced from whole overripe banana; then, the treated flour was used to elaborate a baked product. The aim of this work was to evaluate the effect of the incorporation of an enzymatic treated overripe banana (Musa cavendishii) flour in the sensory evaluation of muffins and, to stablish if the consumption of this food produce an effect on glycaemic response against a control food. The enzyme application produces an increment of 52% of antioxidant activity with a value of 12,791.6 μmolTE/100 g, and a presence of 4.5% RS instead 3.5% in non-treated flour. The sensory evaluation study was conducted with 4 products, using an untrained panel; selecting a muffin with 50% of wheat flour replaced with the banana treated one. This one contains 9.49% of dietary fibre. The glycaemic response study was conducted with 20 healthy volunteers, using as control a 100% wheat flour product, non-observing significant differences between both products. This work contributes to the knowledge about the potential use of a food discard as an ingredient of a food of massive consumption.
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Affiliation(s)
- Carmen Soto-Maldonado
- Centro Regional de Estudios en Alimentos Saludables, Av. Universidad 330, Curauma, Valparaiso, Chile
| | - Jacqueline Concha-Olmos
- Centro Regional de Estudios en Alimentos Saludables, Av. Universidad 330, Curauma, Valparaiso, Chile.,Escuela de Química y Farmacia, Facultad de Farmacia, Universidad de Valparaíso, Av. Gran Bretaña 1093, Playa Ancha, Valparaiso, Chile
| | - María Elvira Zúñiga-Hansen
- Centro Regional de Estudios en Alimentos Saludables, Av. Universidad 330, Curauma, Valparaiso, Chile.,Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Av. Brasil 2085, Valparaiso, Chile
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Dilucia F, Lacivita V, Conte A, Del Nobile MA. Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance. Foods 2020; 9:E857. [PMID: 32630106 PMCID: PMC7404480 DOI: 10.3390/foods9070857] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/16/2022] Open
Abstract
Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.
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Affiliation(s)
| | | | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71121 Foggia, Italy; (F.D.); (V.L.); (M.A.D.N.)
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Amini Khoozani A, Kebede B, El-Din Ahmed Bekhit A. Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109252] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Martins ANA, Pasquali MADB, Schnorr CE, Martins JJA, de Araújo GT, Rocha APT. Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5289-5297. [PMID: 31749476 PMCID: PMC6838270 DOI: 10.1007/s13197-019-03999-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/21/2019] [Accepted: 07/30/2019] [Indexed: 12/20/2022]
Abstract
The food product industry is increasingly looking for foods with nutritional properties that can provide health benefits. Additionally, a challenge for the food industry is the use of all raw materials. For these reasons, banana peel that is a raw material from Banana (Musa spp.) fruit emerges as potential for new food product development. Here, we developed powder blends using a lyophilization process for the preparation of flour to potential use in cookies, bread, and pasta products. Three formulations were designed; the main difference in the formulations was the use of banana peel concentration. Our results showed that blends produced with banana peel presented physical-chemical properties considered suitable for use in food industry. Moreover, the evaluated morphological parameters reveal the properties of the powders. The blends formulated with banana peel have more antioxidant properties, showing that the banana peel may be an attractive option to generate powders with high antioxidant properties.
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Affiliation(s)
| | - Matheus Augusto de Bittencourt Pasquali
- Unidade Acadêmica de Engenharia de Alimentos, Universidade Federal de Campina Grande – UFCG, Av. Aprigio Veloso 882, Campina Grande, Paraíba 58429-200 Brazil
- Programa de Pós-Graduação em Engenharia de Alimentos, UFCG, Campina Grande, PB Brazil
| | | | | | - Gilmar Trindade de Araújo
- Unidade Acadêmica de Engenharia Química, UFCG, Campina Grande, PB Brazil
- Programa de Pós-Graduação em Engenharia de Alimentos, UFCG, Campina Grande, PB Brazil
| | - Ana Paula Trindade Rocha
- Programa de Pós-Graduação em Engenharia Agrícola, UFCG, Campina Grande, PB Brazil
- Unidade Acadêmica de Engenharia de Alimentos, Universidade Federal de Campina Grande – UFCG, Av. Aprigio Veloso 882, Campina Grande, Paraíba 58429-200 Brazil
- Programa de Pós-Graduação em Engenharia de Alimentos, UFCG, Campina Grande, PB Brazil
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Heterologous Expression of a Thermostable α-Glucosidase from Geobacillus sp. Strain HTA-462 by Escherichia coli and Its Potential Application for Isomaltose⁻Oligosaccharide Synthesis. Molecules 2019; 24:molecules24071413. [PMID: 30974879 PMCID: PMC6479687 DOI: 10.3390/molecules24071413] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/01/2019] [Accepted: 04/07/2019] [Indexed: 01/09/2023] Open
Abstract
Isomaltose-oligosaccharides (IMOs), as food ingredients with prebiotic functionality, can be prepared via enzymatic synthesis using α-glucosidase. In the present study, the α-glucosidase (GSJ) from Geobacillus sp. strain HTA-462 was cloned and expressed in Escherichia coli BL21 (DE3). Recombinant GSJ was purified and biochemically characterized. The optimum temperature condition of the recombinant enzyme was 65 °C, and the half-life was 84 h at 60 °C, whereas the enzyme was active over the range of pH 6.0-10.0 with maximal activity at pH 7.0. The α-glucosidase activity in shake flasks reached 107.9 U/mL and using 4-Nitrophenyl β-D-glucopyranoside (pNPG) as substrate, the Km and Vmax values were 2.321 mM and 306.3 U/mg, respectively. The divalent ions Mn2+ and Ca2+ could improve GSJ activity by 32.1% and 13.8%. Moreover, the hydrolysis ability of recombinant α-glucosidase was almost the same as that of the commercial α-glucosidase (Bacillus stearothermophilus). In terms of the transglycosylation reaction, with 30% maltose syrup under the condition of 60 °C and pH 7.0, IMOs were synthesized with a conversion rate of 37%. These studies lay the basis for the industrial application of recombinant α-glucosidase.
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