Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase

Use of ultrasound to increase the catalytic activity of α-L-rhamnosidase

α-L-rhamnosidase (Rha) is ubiquitous in nature and has high feasibility in the food and biotechnology industries. A green and environmentally friendly method was used to improve the activity of Rha. Here, we show that the effects of ultrasound treatment on the Rha. Ultrasonic treatment at 80 W for 10 min yielded the highest enzyme activity. Treatment increased enzyme activity by 26.3% and half-life by 124 min. Further, treatment increased the catalytic efficiency of Rha and increased the substrate conversion rate by 33.88%. These results demonstrate that ultrasound increases the catalytic activity and stability of Rha. Thus, ultrasonic treatment of Rha is cost-effective on the industrial scale.

Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure

This work explored the impact of ultrasound (US) on the activity, stability, and macrostructural conformation of cyclodextrin glycosyltransferase (CGTase) and how these changes could maximize the production of β-cyclodextrins (β-CDs). The results showed that ultrasonic pretreatment (20 kHz and 38 W/L) at pH 6.0 promoted increased enzymatic activity. Specifically, after sonication at 25 °C/30 min, there was a maximum activity increase of 93 % and 68 % when biocatalysis was carried out at 25 and 55 °C, respectively. For activity measured at 80 °C, maximum increase (31 %) was observed after sonication at 25 °C/60 min. Comparatively, US pretreatment at low pH (pH = 4.0) resulted in a lower activity increase (max. 28 %). These activation levels were maintained after 24 h of storage at 8 °C, suggesting that changes on CGTase after ultrasonic pretreatment were not transitory. These pretreatments altered the conformational structure of CGTase, revealed by an up to 11 % increase in intrinsic fluorescence intensity, and resulted in macrostructural modifications, such as a decrease in particle size and polydispersion index (up to 85 % and 45.8 %, respectively). Therefore, the sonication of CGTase under specific conditions of pH, time, and temperature (especially at pH 6.0/ 30 min/ 25 °C) promotes macrostructural changes in CGTase that induce enzyme activation and, consequently, higher production of β-CDs.

Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency

α-Amylase is an endo-enzyme that catalyzes the hydrolysis of starch into shorter oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α-amylases are of particular interest due to their remarkable amylolysis efficiency and thermostability for large-scale biotechnological processes. The retained catalytic activity of enzymes is decreased according to extreme pH, temperature, pressure, and chemical reagents. Broad industrial applications of α-amylases need special properties such as stability against temperature, pH, and chelators, and also attain reusability, desirable enzymatic activity, efficiency, and selectivity. Considering the biotechnological importance of α-amylase, its high stability is the most critical challenge for its economic viability. Therefore, improving its functionality and stability recently gained much interest. To achieve this purpose, various emerging technologies in combination with conventional methods on α-Amylases with different sources have been conducted. The present review is an attempt to summarize the effect of various conventional methods and emerging technologies employed to date on α-amylase secondary structure, thermal stability, and performance.

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.

Sono-activation of food enzymes: From principles to practice

Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.

Purification and characterization of dextranase from Penicillium cyclopium CICC-4022 and its degradation of dextran

A dextranase was purified from Penicillium cyclopium CICC-4022 by ammonium sulfate fractionation and secondary tangential flow filtration, and the enzymatic properties were studied. The purified dextranase was used to regulated the molecular mass and homogeneity of dextran. Weight-average molecular mass (Mw) and polydispersity index (Mw/Mn) of dextran were measured by gel permeation chromatography (GPC) coupled with a triple-detector array (GPC-TDA), which is composed of a multiple-angle light scattering, a viscometer, and a refractive-index detector. The dextranase was purified by 2.24-fold, the recovery rate was 45.84%, the specific activity was 1442.05 U/mg, and the Mw was 77 KDa. Dextranase showed maximum activity at pH of 5.0 and 55 °C. Na⁺, K⁺ and NH₄⁺ can effectively improve the dextranase activity, Cu²⁺ and Pb²⁺ can strongly inhibit the dextranase activity. Dextranase specifically degraded the α-1,6 glycosidic bonds of dextran. By controlling the dextranase activity, substrate concentration, and time, the specific Mw dextran with good homogeneity was obtained. The structure of dextran was not altered before or after dextranase hydrolysis, but its conformation changed from a spherical chain to a compliant chain. When the Mw of the dextran product was about 5 KDa, it was a compact spherical chain conformation in solution.

Recent Advances in the Application of Enzyme Processing Assisted by Ultrasound in Agri-Foods: A Review

The intensification of processes is essential for the sustainability of the biorefinery concept. Enzyme catalysis assisted by ultrasound (US) may offer interesting opportunities in the agri-food sector because the cavitation effect provided by this technology has been shown to improve the efficiency of the biocatalysts. This review presents the recent advances in this field, focused on three main applications: ultrasound-assisted enzymatic extractions (UAEE), US hydrolysis reactions, and synthesis reactions assisted by US for the manufacturing of agri-food produce and ingredients, enabling the upgrading of agro-industrial waste. Some theoretical and experimental aspects of US that must be considered are also reviewed. Ultrasonic intensity (UI) is the main parameter affecting the catalytic activity of enzymes, but a lack of standardization for its quantification makes it unsuitable to properly compare results. Applications of enzyme catalysis assisted by US in agri-foods have been mostly concentrated in UAEE of bioactive compounds. In second place, US hydrolysis reactions have been applied for juice and beverage manufacturing, with some interesting applications for producing bioactive peptides. In last place, a few efforts have been performed regarding synthesis reactions, mainly through trans and esterification to produce structured lipids and sugar esters, while incipient applications for the synthesis of oligosaccharides show promising results. In most cases, US has improved the reaction yield, but much information is lacking on how different sonication conditions affect kinetic parameters. Future research should be performed under a multidisciplinary approach for better comprehension of a very complex phenomenon that occurs in very short time periods.

Ultrasound for pectinase modification: an investigation into potential mechanisms

BACKGROUND

Today, ultrasound is increasingly utilized in enzyme modification. Strongly dependent on the specific operational conditions, the modification effect brought by ultrasound can be activation and inactivation of enzymes. This work aims to study the ultrasound mechanisms under different conditions, to investigate the respective roles of free radical effect and mechanical effect in pectinase activation and inactivation, and to reveal the influence of pectinase concentration on the ultrasound-modification effect.

RESULTS

When ultrasound was introduced to a liquid system, generation of free radicals was positively correlated with ultrasound intensity and treatment duration, but negatively correlated with temperature. Thiourea with a concentration of 4 mmol L^-1 was selected as a free radical scavenger to effectively shield ultrasound free radicals. The highest enzyme activity of pectinase solutions at 0.1, 1.0, and 10.0 mg mL^-1 was obtained at the same ultrasound intensity of 4.50 W mL^-1 and time of 15 min, where the enzyme activity was increased by 68.24%, 20.98% and 18.83%, respectively. Furthermore, the addition of thiourea enhanced the enzyme activity at each tested ultrasound intensity and time, especially those exceeding the best conditions; it also eliminated the redshift phenomenon that was previously presented in the fluorescence spectra of pectinase samples.

CONCLUSION

Pectinase concentrations did not change the optimum ultrasound conditions for enzyme modification, but pectinase with a low concentration was more vulnerable to ultrasound treatment. During modification, ultrasound mechanical effects dominated in the pectinase activation, while free radical effects dominated in the inactivation process. © 2020 Society of Chemical Industry.

Ultrasonic Pretreatment in Synthesis of Caprylic-Rich Structured Lipids by Lipase-Catalyzed Acidolysis of Corn Oil in Organic System and Its Physicochemical Properties

The current work was to evaluate the lipase-catalyzed acidolysis of corn oil with caprylic acid (CA) in organic system under bath ultrasonic pretreatment and to analyze the physicochemical properties of structured lipids (SLs). Under optimum conditions (Novozym 40086 lipase, 200 W ultrasound power, 10 min ultrasound pretreatment time, 12% dosage of lipase, Triacylglycerol (TAG)/Free fatty acids (FFA): 1/8, 40 °C for 6 h), a 45.55% CA incorporation was obtained (named SLs-U). The highest CA incorporation was 32.75% for conventional method at reaction time of 10 h (named SLs-N). The predominant TAG types of SLs were MLM (medium-, long- and medium-chain-type TAGs) and MLL (medium-, long- and long-chain-type TAGs). X-ray diffraction analysis revealed that both SLs-U and SLs-N present β form. Differential scanning calorimetry (DSC) analysis showed that both SLs-U and SLs-N show a lower melting and crystallization temperature than corn oil. This study suggested that bath ultrasonic pretreatment can accelerate lipase-catalyzed acidolysis synthesis of MLM structured lipids in an organic system, and two kinds of structured lipids show similar physicochemical properties.

Stabilization of cutinase by covalent attachment on magnetic nanoparticles and improvement of its catalytic activity by ultrasonication

This paper reports on stabilization of serine cutinase activity by immobilizing it through cross linking with glutaraldehyde on magnetic nanoparticles (Fe-NPs) and intensification of catalytic activity by ultrasonic treatment. The optimum parameters were cross linking with 10.52 mM glutaraldehyde for 90 min using 1:2 (w/w) ratio of enzyme:Fe-NPs. The characterization of cutinase-Fe-NPs was done by different instrumental analysis. Ultrasonic power showed a beneficial effect on the activity of free and immobilized cutinase at 5.76 and 7.63 W, respectively, after 12 min. Immobilization and ultrasonic treatment led to increments in kinetic parameters (K_m and V_max) along with noticeable changes in the secondary structural fractions of cutinase. Cutinase-Fe-NPs showed augmented pH (4-8) and thermal stability (40-60 °C). Considerably higher thermal inactivation kinetic constants (k_d, t_1/2 and D-value) and thermodynamic constants (E_d, ΔH°, ΔG° and ΔS°) highlighted superior thermostability of cutinase-Fe-NPs. Cutinase-Fe-NPs and ultrasound treated cutinase-Fe-NPs retained 61.88% and 38.76% activity during 21-day storage, and 82.82 and 80.69% activity after fifth reusability cycle, respectively.

Crystal Structure of GH49 Dextranase from Arthrobacter oxidans KQ11: Identification of Catalytic Base and Improvement of Thermostability Using Semirational Design Based on B-Factors

The crystal structure of Dextranase from the marine bacterium Arthrobacter oxidans KQ11 (Aodex) was determined at a resolution of 1.4 Å. The crystal structure of the conserved Aodex fragment (Ala52-Thr638) consisted of an N-terminal domain N and a C-terminal domain C. The N-terminal domain N was identified as a β-sandwich, connected to a right-handed parallel β-helix at the C-terminus. Sequence comparisons, cavity regions, and key residues of the catalytic domain analysis all suggested that the Aodex was an inverting enzyme, and the catalytic acid and base were Asp439 and Asp420, respectively. Asp440 was not a general base in the Aodex catalytic domain, and Asp396 in Dex49A may not be a general base in the catalytic domain. The thermostability of the S357F mutant using semirational design based on B-factors was clearly better than that of wild-type Aodex. This process may promote the aromatic-aromatic interactions that increase the thermostability of mutant Phe357.

Physicochemical properties and digestion of the lotus seed starch-green tea polyphenol complex under ultrasound-microwave synergistic interaction

Complex starch is gaining research attention due to its unique physicochemical and functional properties. Lotus seed starch (LS) suspensions (6.7%, w/v) with added green tea polyphenols (GTPs) (10%, w/w) were subjected to ultrasound (200-1000 W)-microwave (150-225 W) (UM) treatment for 15 min. The effects of UM treatment on the physicochemical properties of the LS-GTP system were investigated and exceeded that of microwave or ultrasound alone. The properties (morphology, X-ray diffraction pattern and so on) were affected by GTPs to various extents, depending on ultrasonic power. These influences may be explained by the non-covalent interactions between GTPs and LS. V-type LS-GTP inclusion complex and non-inclusive complex formation were observed. Their morphology and the distribution of GTPs molecules within them were estimated using scanning electron microscopy and confocal laser scanning microscopy. Furthermore, the digestion of LS-GTP complex was investigated by a dynamic in vitro rat stomach-duodenum (DIVRSD) model, lower digestion efficiency of LS has been achieved and the residues showed gradual improvement in morphology. These all experimental results do provide new insight into the complex starch production.

Purification, Characterization and Degradation Performance of a Novel Dextranase from Penicillium cyclopium CICC-4022

A novel dextranase was purified from Penicillium cyclopium CICC-4022 by ammonium sulfate fractional precipitation and gel filtration chromatography. The effects of temperature, pH and some metal ions and chemicals on dextranase activity were investigated. Subsequently, the dextranase was used to produce dextran with specific molecular mass. Weight-average molecular mass (M_w) and the ratio of weight-average molecular mass/number-average molecular mass, or polydispersity index (M_w/M_n), of dextran were measured by multiple-angle laser light scattering (MALS) combined with gel permeation chromatography (GPC). The dextranase was purified to 16.09-fold concentration; the recovery rate was 29.17%; and the specific activity reached 350.29 U/mg. M_w of the dextranase was 66 kDa, which is similar to dextranase obtained from other Penicillium species reported previously. The highest activity was observed at 55 °C and a pH of 5.0. This dextranase was identified as an endodextranase, which specifically degraded the α-1,6 glucosidic bonds of dextran. According to metal ion dependency tests, Li⁺, Na⁺ and Fe²⁺ were observed to effectively improve the enzymatic activity. In particular, Li⁺ could improve the activity to 116.28%. Furthermore, the dextranase was efficient at degrading dextran and the degradation rate can be well controlled by the dextranase activity, substrate concentration and reaction time. Thus, our results demonstrate the high potential of this dextranase from Penicillium cyclopium CICC-4022 as an efficient enzyme to produce specific clinical dextrans.

Activation and conformational changes of chitinase induced by ultrasound

This study investigated the effect of ultrasound on chitinase activity and conformational changes. Results revealed that ultrasound activated chitinase with a maximum enhancement of 19.17% compared with the untreated chitinase. Furthermore, an increase of V_max and a decrease of K_m after sonication were obtained, illustrating that the affinity between chitinase and substrate was intensified. No obvious effect on the tolerance to most metal ions was exhibited whether sonicated or not (p > 0.05). The conformational changes of chitinase were analyzed by circular dichroism (CD), Fourier transform infrared (FTIR), Raman and fluorescence spectroscopy. Results indicated that the activation of chitinase induced by ultrasound was presumably due to the decrease of tryptophan on the chitinase surface and the increase of β-sheet and random coil in chitinase secondary conformation. In brief, ultrasound is a possible way to activate chitinase to increase its application in food industry.

Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems

With the extensive application of enzyme-catalyzed reactions in numerous fields, improving enzymatic efficiency has attracted wide attention for reducing operating costs and increasing output. There are three targets throughout enzymatic reactions: the enzyme, substrate, and mixed reaction system. Ultrasound has been known to accelerate enzymatic reactions by acting on different targets. It can modify both enzyme and substrate macromolecules, which is helpful for enhancing enzyme activity and product yields. The synergistic effect of ultrasound and enzymes is widely reported to increase catalytic rates. The present review discusses the positive effect induced by ultrasound throughout the enzymatic process, including ultrasonic modification of enzymes, ultrasound assisted immobilization, ultrasonic pretreatment of substrates, and ultrasound assisted enzymatic reactions.

The Adsorption of Dextranase onto Mg/Fe-Layered Double Hydroxide: Insight into the Immobilization

We report the adsorption of dextranase on a Mg/Fe-layered double hydroxide (Mg/Fe-LDH). We focused the effects of different buffers, pH, and amino acids. The Mg/Fe-LDH was synthesized, and adsorption experiments were performed to investigate the effects. The maximum adsorption occurred in pH 7.0 4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid (HEPES) buffer, and the maximum dextranase adsorption uptake was 1.38 mg/g (416.67 U/mg); histidine and phenylalanine could affect the adsorption. A histidine tag could be added to the protein to increase the adsorption significantly. The performance features and mechanism were investigated with X-ray diffraction patterns (XRD) and Fourier transform infrared spectra (FTIR). The protein could affect the crystal structure of LDH, and the enzyme was adsorbed on the LDH surface. The main interactions between the protein and LDH were electrostatic and hydrophobic. Histidine and phenylalanine could significantly affect the adsorption. The hexagonal morphology of LDH was not affected after adsorption.

Ultrasonic hyperactivation of cellulase immobilized on magnetic nanoparticles

In the present work, effect of low power, low frequency ultrasound on cellulase immobilized magnetic nanoparticles (cellulase@MNPs) was studied. To gain maximum activity recovery in cellulase@MNPs various parameters viz. ratio of MNPs:cellulase, concentration of glutaraldehyde and cross-linking time were optimized. The influence of ultrasonic power on cellulase@MNPs was studied. Under ultrasonic conditions at 24kHz, 6W power, and 6min of incubation time there was almost 3.6 fold increased in the catalytic activity of immobilized cellulase over the control. Results also indicated that there was improvement in pH and temperature stability of cellulase@MNPs. Furthermore, thermal deactivation energy required was more in cellulase@MNPs than that of the free cellulase. Secondary structural analysis revealed that there were conformational changes in free cellulase and cellulase@MNPs before and after sonication which might be responsible for enhanced activity after ultrasonication. Finally, the influence of ultrasound and cellulase@MNPs for biomass hydrolysis was studied.

Ultrasound assisted intensification of enzyme activity and its properties: a mini-review

Over the last decade, ultrasound technique has emerged as the potential technology which shows large applications in food and biotechnology processes. Earlier, ultrasound has been employed as a method of enzyme inactivation but recently, it has been found that ultrasound does not inactivate all enzymes, particularly, under mild conditions. It has been shown that the use of ultrasonic treatment at appropriate frequencies and intensity levels can lead to enhanced enzyme activity due to favourable conformational changes in protein molecules without altering its structural integrity. The present review article gives an overview of influence of ultrasound irradiation parameters (intensity, duty cycle and frequency) and enzyme related factors (enzyme concentration, temperature and pH) on the catalytic activity of enzyme during ultrasound treatment. Also, it includes the effect of ultrasound on thermal kinetic parameters and Michaelis-Menten kinetic parameters (k_m and V_max) of enzymes. Further, in this review, the physical and chemical effects of ultrasound on enzyme have been correlated with thermodynamic parameters (enthalpy and entropy). Various techniques used for investigating the conformation changes in enzyme after sonication have been highlighted. At the end, different techniques of immobilization for ultrasound treated enzyme have been summarized.

Characteristics of pectinase treated with ultrasound both during and after the immobilization process

In this study, ultrasound was applied both during and after the immobilization process and characteristics of different immobilized pectinase samples were studied. When introduced during the immobilization process, ultrasound at an intensity of 9WmL^-1 for 20min increased the immobilization yield 92.28% more than the control. When introduced to the already immobilized pectinase, ultrasound at an intensity of 4.5WmL^-1 for 10min increased the pectinase activity by 30.05%. Results of scanning electron microscope demonstrated that ultrasound increased surface area and loosened structures of immobilized enzymes. Higher V_max and lower K_m were obtained after ultrasound treatment, indicating the increased catalytic efficiency and enhanced affinity of immobilized pectinase. Furthermore, the optimum temperature and pH for free and immobilized pectinase remained unchanged at 50°C and pH 4. Thermostability, reaction stability and reusability of two ultrasound-treated pectinase enzymes slightly decreased due to structural matrix changes.

Influence of chitosan-sodium alginate pretreated with ultrasound on the enzyme activity, viscosity and structure of papain

BACKGROUND

Ultrasound treatment has been shown to be an effective technique for improving the activity of immobilized enzymes. However, its mechanism is unclear.

RESULTS

The effect of ultrasonic pretreated chitosan-sodium alginate (CHI-ALG) on the enzymatic activity of papain was investigated via a single factor (temperature, time, frequency, power) experiment. The maximum relative enzyme activity of papain was observed when it was mixed with ultrasound pretreated CHI-ALG at 135 kHz, 0.25 W cm^-2 and 50 °C for 20 min, during which the relative activity increased by 72.14% compared to untreated CHI-ALG. Viscosity analysis of papain mixed with CHI-ALG pretreated and untreated with ultrasound revealed that stronger association interactions between the polymers were formed compared to the untreated sample. Fluorescence and circular dichroism spectra indicated that the ultrasonic pretreatment of CHI-ALG increased the number of tryptophan on the papain surface and also increased the content of α-helix by 6.97% and decreased the content of β-sheet by 3.45% compared to the untreated solution.

CONCLUSION

The results of the present study indicate that papain combined with CHI-ALG pretreated with the appropriate ultrasound could be effective technique for improving the activity of immobilized enzymes as a result of changes in its structure and intermolecular interactions. It is important to extend the application of CHI-ALG gel in the immobilized enzyme industry. © 2016 Society of Chemical Industry.

Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology

Ultrasonic probe-assisted enzymolysis technology was developed to improve the hydrolysis efficiency of soy sauce residue (SSR). The effects of enzyme type and enzymatic hydrolysis parameters on the hydrolysis degree of SSR were studied firstly to obtain the optimal enzymatic hydrolysis conditions. Then the effects of ultrasound on protease activity and structure of SSR were investigated to elucidate the acting mechanism of ultrasound. Finally, the ultrasonic-assisted enzymatic hydrolysis modes were designed and compared, and the hydrolysates from SSR were characterized to evaluate their further application. The results showed that a hydrolysis degree of 15.53% could be obtained under the optimum enzymolysis conditions: enzyme amount 6000U/g, pH 7.8, temperature 50°C, the ratio of substrate to water phase 1:20, hydrolysis time 4h. Increasing ultrasound treatment time or power could reduce substrate size and consequently enhance the catalytic surface area. Prolonging ultrasound treatment time had a negative influence on enzyme activity, but low ultrasound power was helpful for increasing the enzyme activity. Ultrasound pretreatment of SSR followed by enzymatic hydrolysis increased the hydrolysis degree by 47.6%. When the ultrasound was applied directly to enzymolysis process, the hydrolysis degree of SSR exhibited an increase of 33.0%. The hydrolysates from SSR exhibited good antioxidant activities, and had a potential use as a functional ingredient in food or feed industry.

X-Ray Crystallography as a Tool to Determine Three-Dimensional Structures of Commercial Enzymes Subjected to Treatment in Pressurized Fluids

The study of enzyme function often involves a multi-disciplinary approach. Several techniques are documented in the literature towards determining secondary and tertiary structures of enzymes, and X-ray crystallography is the most explored technique for obtaining three-dimensional structures of proteins. Knowledge of three-dimensional structures is essential to understand reaction mechanisms at the atomic level. Additionally, structures can be used to modulate or improve functional activity of enzymes by the production of small molecules that act as substrates/cofactors or by engineering selected mutants with enhanced biological activity. This paper presentes a short overview on how to streamline sample preparation for crystallographic studies of treated enzymes. We additionally revise recent developments on the effects of pressurized fluid treatment on activity and stability of commercial enzymes. Future directions and perspectives on the the role of crystallography as a tool to access the molecular mechanisms underlying enzymatic activity modulation upon treatment in pressurized fluids are also addressed.

Fetal Gene Therapy for Ornithine Transcarbamylase Deficiency by Intrahepatic Plasmid DNA-Micro-Bubble Injection Combined with Hepatic Ultrasound Insonation

We evaluated the therapeutic efficacy of hepatic transfection of plasmid DNA using micro-bubbles and ultrasound insonation for fetal correction of ornithine transcarbamylase (OTC) deficiency in mice. Twenty-three sparse-fur heterozygous pregnant mice (day 16 of gestation) were divided into three groups: injection of plasmid-DNA micro-bubble mixture into fetal liver with ultrasound insonation (Tr, n = 11); control group 1 (C1), injection of plasmid-DNA micro-bubble mixture into fetal liver with no insonation (n = 5); and control group 2 (C2), injection of saline-micro-bubble mixture into fetal liver with ultrasound insonation (n = 7). Levels of blood ammonia and urinary orotic acid were significantly lower in the Tr group than in the C1 and C2 groups (p < 0.05, p < 0.01, respectively), whereas OTC activity was not different between groups. Therefore, ultrasound insonation with micro-bubbles enhanced plasmid DNA transfection into fetal mouse liver, leading to one of the therapeutic methods in ammonia metabolism. This might provide more time for OTC-deficient infants until liver transplantation.

Kinetics and mechanism of degradation of chitosan by combining sonolysis with H2O2/ascorbic acid

This study demonstrated the combined use of sonolysis with the H₂O₂/ascorbic acid (Vc) redox reaction to degrade chitosan (CS).

Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated Bioactivities

Bioactive peptides and carbohydrates are sourced from a myriad of plant, animal and insects and have huge potential for use as food ingredients and pharmaceuticals. However, downstream processing bottlenecks hinder the potential use of these natural bioactive compounds and add cost to production processes. This review discusses the health benefits and bioactivities associated with peptides and carbohydrates of natural origin and downstream processing methodologies and novel processes which may be used to overcome these.

Stabilization of Chromobacterium viscosum Lipase (CVL) Against Ultrasound Inactivation by the Pretreatment with Polyethylene Glycol (PEG)

Although ultrasound has been used to accelerate many enzymatic reactions, the low stability of enzymes in such a system still remains a critical issue, limiting its industrial application. Here, we have reported that polyethylene glycol (PEG) pretreatment stabilized Chromobacterium viscosum lipase (CVL) in ultrasound-assisted water-isooctane emulsion. PEGs of different molecular weights and concentrations were used to pretreat CVL, and the pretreated lipase activities for olive oil hydrolysis were investigated at different ultrasonic powers. The best result was attained with PEG400 at 100 mg/ml for a lipase concentration of 0.02 mg/ml and an ultrasonic power of 106 W. The half-life time of PEG400-treated lipase at 106 W was 54 min, a 27-fold higher than that attained using untreated lipase. Circular dichroism (CD) spectra suggested that PEG increased the rigidity of CVL structure, which favored the lipase stability against ultrasound inactivation. These results have important implications for the exploitation of ultrasound in biocatalytic process.

Ultrasonic pretreatment in lipase-catalyzed synthesis of structured lipids with high 1,3-dioleoyl-2-palmitoylglycerol content

Production of structured lipid 1,3-dioleoyl-2-palmitoylglycerol (OPO), from tripalmitin (PPP) and oleic acid (OA) using lipases and ultrasonic pretreatment was conducted. Factors influencing both the ultrasonic conditions and enzymatic reaction were investigated. Optimum conditions could be attained with 6 min pretreatment time, 50% ultrasonic power, 3 s/9 s (work/pause) cycle of ultrasonic pulse, 1:8 PPP/OA molar ratio, 12% enzyme dosage and 50 °C temperature of. At the optimum conditions, the OPO yield of 51.8% could be achieved in 4h. Studies showed that the OPO content increased to 35.9% in 1h with ultrasonic pretreatment, in comparison to 4h without ultrasonic pretreatment. Reuse of Lipozyme RM IM for 10 cycles under ultrasonic irradiation did not cause essential damage to its lipase activity. Reaction kinetic model fitted well with the proposed Ping-Pong mechanism. The apparent kinetic constant (Vm'/K₂) of ultrasound pretreatment reaction was 2.52 times higher than the conventional mechanical stirring, indicating that ultrasound pretreatment enhanced the substrates affinity to the enzyme. This study confirmed that ultrasonic pretreatment was more efficient in OPO production than conventional mechanical agitation.