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Li X, Jin Z, Bai Y, Svensson B. Progress in cyclodextrins as important molecules regulating catalytic processes of glycoside hydrolases. Biotechnol Adv 2024; 72:108326. [PMID: 38382582 DOI: 10.1016/j.biotechadv.2024.108326] [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: 01/10/2024] [Revised: 02/14/2024] [Accepted: 02/18/2024] [Indexed: 02/23/2024]
Abstract
Cyclodextrins (CDs) are important starch derivatives and commonly comprise α-, β-, and γ-CDs. Their hydrophilic surface and hydrophobic inner cavity enable regulation of enzyme catalysis through direct or indirect interactions. Clarifying interactions between CDs and enzyme is of great value for enzyme screening, mechanism exploration, regulation of catalysis, and applications. We summarize the interactions between CDs and glycoside hydrolases (GHs) according to two aspects: 1) CD as products, substrates, inhibitors and activators of enzymes, directly affecting the reaction process; 2) CDs indirectly affecting the enzymatic reaction by solubilizing substrates, relieving substrate/product inhibition, increasing recombinant enzyme production and storage stability, isolating and purifying enzymes, and serving as ligands in crystal structure to identify functional amino acid residues. Additionally, CD enzyme mimetics are developed and used as catalysts in traditional artificial enzymes as well as nanozymes, making the application of CDs no longer limited to GHs. This review concerns the regulation of GHs catalysis by CDs, and gives insights into research on interactions between enzymes and ligands.
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Affiliation(s)
- Xiaoxiao Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby DK-2800, Denmark
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Li X, Wang Y, Wu J, Jin Z, Dijkhuizen L, Svensson B, Bai Y. Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases. Crit Rev Food Sci Nutr 2023; 64:8265-8278. [PMID: 37051937 DOI: 10.1080/10408398.2023.2198604] [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] [Indexed: 04/14/2023]
Abstract
Modification of starch by transglycosylases from glycoside hydrolase families has attracted much attention recently; these enzymes can produce starch derivatives with novel properties, i.e. processability and functionality, employing highly efficient and safe methods. Starch-active transglycosylases cleave starches and transfer linear fragments to acceptors introducing α-1,4 and/or linear/branched α-1,6 glucosidic linkages, resulting in starch derivatives with excellent properties such as complexing and resistance to digestion characteristics, and also may be endowed with new properties such as thermo-reversible gel formation. This review summarizes the effects of variations in glycosidic linkage composition on structure and properties of modified starches. Starch-active transglycosylases are classified into 4 groups that form compounds: (1) in cyclic with α-1,4 glucosidic linkages, (2) with linear chains of α-1,4 glucosidic linkages, (3) with branched α-1,6 glucosidic linkages, and (4) with linear chains of α-1,6 glucosidic linkages. We discuss potential processability and functionality of starch derivatives with different linkage combinations and structures. The changes in properties caused by rearrangements of glycosidic linkages provide guidance for design of starch derivatives with desired structures and properties, which promotes the development of new starch products and starch processing for the food industry.
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Affiliation(s)
- Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lubbert Dijkhuizen
- CarbExplore Research B.V, Groningen, The Netherlands
- Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Zheng X, Qiu C, Long J, Jiao A, Xu X, Jin Z, Wang J. Preparation and characterization of porous starch/β-cyclodextrin microsphere for loading curcumin: Equilibrium, kinetics and mechanism of adsorption. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101081] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Tu J, Guo J, Lu C, Li H, Song Y, Han Y, Hou Y. Effect and mechanism of cyclodextrins on nitrate reduction and bio-activity by S.oneidensis.MR-1. BIORESOURCE TECHNOLOGY 2020; 317:124002. [PMID: 32810732 DOI: 10.1016/j.biortech.2020.124002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/07/2020] [Accepted: 08/08/2020] [Indexed: 06/11/2023]
Abstract
Cyclodextrins (CDs) have been widely used due to the excellent solubilization of hydrophobic organics. However, their effect on the biotransformation process of hydrophilic pollutants is unclear. This study first evaluated the effect and mechanism of CDs on nitrate reduction by S.oneidensis.MR-1. The three CDs (α-CD, β-CD and γ-CD) all accelerated nitrate reduction, among which β-CD had the best effect. The nitrate reduction rate was increased by 21.8% with 0.5 mM β-CD. As for the mechanism, β-CD increased the biomass, membrane permeability and EPS of S.oneidensis.MR-1. The nitrate reductase activity was also increased by 1.34-fold with 0.5 mM β-CD. The current exchange density and the electron transfer system activity were increased by 11.4% and 99.5% in the β-CD-supply system, respectively. It confirmed that β-CD enhanced the biological and electrochemical characteristics and then enhanced bio-activity. This study provides a new understanding of CDs in microbial remediation and broadens the practical application.
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Affiliation(s)
- Jun Tu
- School of Environmental and Municipal Engineering, Tianjin Key Laboratory of Aquatic Science and Technology, Tianjin Chengjian University, Jinjing Road 26, Tianjin 300384, China
| | - Jianbo Guo
- School of Environmental and Municipal Engineering, Tianjin Key Laboratory of Aquatic Science and Technology, Tianjin Chengjian University, Jinjing Road 26, Tianjin 300384, China.
| | - Caicai Lu
- School of Environmental and Municipal Engineering, Tianjin Key Laboratory of Aquatic Science and Technology, Tianjin Chengjian University, Jinjing Road 26, Tianjin 300384, China; Zhuhai Orbita Aerospace Science & Technology Co., LTD, Orbita Techpark1, Baisha Road, Tangjia Dong'an, Zhuhai, China.
| | - Haibo Li
- School of Environmental and Municipal Engineering, Tianjin Key Laboratory of Aquatic Science and Technology, Tianjin Chengjian University, Jinjing Road 26, Tianjin 300384, China
| | - Yuanyuan Song
- School of Environmental and Municipal Engineering, Tianjin Key Laboratory of Aquatic Science and Technology, Tianjin Chengjian University, Jinjing Road 26, Tianjin 300384, China
| | - Yi Han
- School of Environmental and Municipal Engineering, Tianjin Key Laboratory of Aquatic Science and Technology, Tianjin Chengjian University, Jinjing Road 26, Tianjin 300384, China
| | - Yanan Hou
- School of Environmental and Municipal Engineering, Tianjin Key Laboratory of Aquatic Science and Technology, Tianjin Chengjian University, Jinjing Road 26, Tianjin 300384, China
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Posoongnoen S, Thummavongsa T. Purification and characterization of thermostable α-amylase from germinating Sword bean ( Canavalia gladiata (Jacq.) DC.) seeds. PLANT BIOTECHNOLOGY (TOKYO, JAPAN) 2020; 37:31-38. [PMID: 32362746 PMCID: PMC7193825 DOI: 10.5511/plantbiotechnology.19.1209b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 12/09/2019] [Indexed: 06/11/2023]
Abstract
The thermostable α-amylase from germinating sword bean (Canavalia gladiata (Jacq.) DC.) seeds (CgAmy) was successfully purified by a combination of ammonium sulphate fractionation and Epoxy-activated Sepharose 6B affinity chromatography. The purified α-amylase showed 507.8 fold with a specific activity of 750.0 U/mg. SDS-PAGE of the purified enzyme revealed a single protein band of 50.0 kDa. Purified enzyme was confirmed as α-amylase type by LC-MS/MS analysis and activity on specific substrate of ethylidene-pNP-G7. The CgAmy revealed extreme activity at a high temperature of 50.0-70.0°C with optimum activity at 70.0°C. The optimal pH of enzyme activity was observed at 6.0. The CgAmy exhibited stability in pH range of 5.0-8.0 and highly thermostable with a temperature of 40.0-60.0°C. The kinetic parameters K m for hydrolysis of starch were found to be 3.12 mg/ml. The α-amylase activity was enhanced in the presence of Co2+ and β-mercaptoethanol. While, Na2+, K2+, Ca2+, Mg2+, Zn2+, Ba2+, Fe2+ and Cd2+ slightly inhibited α-amylase activity. Interestingly, the CgAmy displayed stability towards some organic solvents and detergents. Stability at high temperature and some metal ions, organic solvents and detergents indicated that this enzyme has potential for various applications.
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Affiliation(s)
- Saijai Posoongnoen
- Division of Chemistry, Faculty of Science and Technology, Nakhon Ratchasima Rajabhat University, Nakhon Ratchasima, 30000, Thailand
| | - Theera Thummavongsa
- Division of Biology, Faculty of Science and Technology, Nakhon Ratchasima Rajabhat University, Nakhon Ratchasima, 30000, Thailand
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Ban X, Dhoble AS, Li C, Gu Z, Hong Y, Cheng L, Holler TP, Kaustubh B, Li Z. Bacterial 1,4-α-glucan branching enzymes: characteristics, preparation and commercial applications. Crit Rev Biotechnol 2020; 40:380-396. [DOI: 10.1080/07388551.2020.1713720] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Abhishek S. Dhoble
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, USA
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Tod P. Holler
- Department of Medicinal Chemistry, University of Michigan, Ann Arbor, MI, USA
| | - Bhalerao Kaustubh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, USA
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
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Wang M, Yang P, Shen W, Wang Z, Zhu Z, Li F, Barba FJ, Liu L. Investigation on the interaction between γ-cyclodextrin and α-amylase. J INCL PHENOM MACRO 2019. [DOI: 10.1007/s10847-019-00913-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Arredondo-Santoyo M, Vázquez-Garcidueñas MS, Vázquez-Marrufo G. Identification and characterization of the biotechnological potential of a wild strain of Paraconiothyrium
sp. Biotechnol Prog 2018; 34:846-857. [DOI: 10.1002/btpr.2653] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 04/21/2018] [Indexed: 02/02/2023]
Affiliation(s)
- Marina Arredondo-Santoyo
- Centro Multidisciplinario de Estudios en Biotecnología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Michoacana de San Nicolás de Hidalgo; Michoacán México
| | - Ma. Soledad Vázquez-Garcidueñas
- División de Estudios de Posgrado, Facultad de Ciencias Médicas y Biológicas Dr. Ignacio Chávez, Universidad Michoacana de San Nicolás de Hidalgo; Michoacán México
| | - Gerardo Vázquez-Marrufo
- Centro Multidisciplinario de Estudios en Biotecnología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Michoacana de San Nicolás de Hidalgo; Michoacán México
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Complexion of Kadsura coccinea extract with cyclodextrin: characterization, thermal stability, antioxidative properties in vitro and the protective effects on kidney damage. J INCL PHENOM MACRO 2018. [DOI: 10.1007/s10847-018-0804-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Zou W, Wang M, Yao D, Zhu Z, Sun W, Cai H, Chen X, Li F, Shen W, Barba FJ, Zhang W. Fluorescence and circular dichroism spectroscopy to understand the interactions between cyclodextrins and α-galactosidase from green coffee beans. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.09.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Galanakis CM. Modeling in food and bioproducts processing using Boltzmann entropy equation: A viewpoint of future perspectives. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.08.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Inhibition of cyclodextrins on α-galactosidase. Food Chem 2017; 217:59-64. [DOI: 10.1016/j.foodchem.2016.08.057] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2015] [Revised: 05/10/2016] [Accepted: 08/19/2016] [Indexed: 11/19/2022]
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Wang L, Xu B, Li L, Zhang M, Feng T, Wang J, Jin Z. Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4499-504. [PMID: 26865354 DOI: 10.1002/jsfa.7665] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 01/18/2016] [Accepted: 02/01/2016] [Indexed: 05/06/2023]
Abstract
BACKGROUND Wheat gluten was hydrolyzed by Flavourzyme and Neutrase at pH 7.0 and 50 °C for 8 h with β-cyclodextrin (β-CD) employed in the reaction. The hydrolysates were enzyme deactivated, cooled and centrifuged at 1500 × g for 15 min. RESULTS Sensory and chemical characterization of wheat gluten hydrolysates WGH-1 (reaction conducted without β-CD), WGH-2 (reaction conducted with β-CD) and WGH-3 (β-CD added to WGH-1) was performed. WGH-2 revealed enhanced umami taste and higher hydrolyzing degree, total free amino acid amount, protein yield and umami taste amino acid (Glu + Asp) amount. High-performance liquid chromatography showed that the proportion of molecular weight 180-500 Da in WGH-2 was 11.5% higher than that in WGH-1. Further research indicated that β-CD had multiple effects on the hydrolysis. It could not only increase the solubility of wheat gluten but also form inclusion complexes with resultants. This can both promote the hydrolysis and protect oligopeptides from degradation. CONCLUSION β-CD was found to have the ability to increase the umami taste of enzyme-hydrolyzed vegetable protein from wheat gluten. The reasons analyzed were that β-CD could take part in the hydrolysis process by improving the solubility of wheat gluten and form inclusion complexes with resultants. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Lihua Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Baocai Xu
- Yurun National Key Laboratory for Meat Products Processing and Quality Control, Yurun Group Co. Ltd, Nanjing, Jiangsu 210000, China
| | - Linlin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mengke Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Feng
- Flavors Institute of Technology and Engineering, Shanghai Institute of Technology, Shanghai 200000, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
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Zhang J, Li J, Movahedi A, Sang M, Xu C, Xu J, Wei Z, Yin T, Zhuge Q. A novel inclusion complex (β-CD/ABP-dHC-cecropin A) with antibiotic propertiess for use as an anti-Agrobacterium additive in transgenic poplar rooting medium. Enzyme Microb Technol 2015; 81:72-9. [PMID: 26453474 DOI: 10.1016/j.enzmictec.2015.08.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 08/10/2015] [Accepted: 08/11/2015] [Indexed: 11/30/2022]
Abstract
The increasing resistance of bacteria and fungi to currently available antibiotics is a major concern worldwide, leading to enormous effort to develop novel antibiotics with new modes of action.We recently reported that ABP-dHC-cecropin A exhibited strong antibacterial and antifungal activity, making it a candidate antibiotic substitute. In this study, β-cyclodextrin (β-CD) combined with ABP-dHC-cecropin A enhanced the physical and chemical properties of ABP-dHC-cecropin A but did not significantly decrease its antibacterial activity. Thus, β-CD/ABP-dHC-cecropin A should be considered a novel antibacterial drug. We used β-CD/ABP-dHC-cecropin A as an anti-Agrobacterium compound to supplementtransgenic poplar medium. Sideeffects of the inclusion complex had little impact on plantgrowth. Thus, β-CD/ABP-dHC-cecropin A may be used as traditional antibiotics forpoplar transplantation with greater antibbacterial effects.
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Affiliation(s)
- Jiaxin Zhang
- Co-Innovation Center for Sustainable Forestry in Southern China, Key Laboratory of Forest Genetics & Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing 210037, China
| | - Jianfeng Li
- Institute of Aging Research, School of Medicine, Hangzhou Normal University, Hangzhou, Zhejiang Province 311121, China
| | - Ali Movahedi
- Co-Innovation Center for Sustainable Forestry in Southern China, Key Laboratory of Forest Genetics & Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing 210037, China
| | - Ming Sang
- Co-Innovation Center for Sustainable Forestry in Southern China, Key Laboratory of Forest Genetics & Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing 210037, China
| | - Chen Xu
- Co-Innovation Center for Sustainable Forestry in Southern China, Key Laboratory of Forest Genetics & Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing 210037, China
| | - Junjie Xu
- Co-Innovation Center for Sustainable Forestry in Southern China, Key Laboratory of Forest Genetics & Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing 210037, China
| | - Zhiheng Wei
- Co-Innovation Center for Sustainable Forestry in Southern China, Key Laboratory of Forest Genetics & Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing 210037, China
| | - Tongming Yin
- Co-Innovation Center for Sustainable Forestry in Southern China, Key Laboratory of Forest Genetics & Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing 210037, China
| | - Qiang Zhuge
- Co-Innovation Center for Sustainable Forestry in Southern China, Key Laboratory of Forest Genetics & Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
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Complexing of chlorogenic acid with β-cyclodextrins: Inclusion effects, antioxidative properties and potential application in grape juice. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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Nasrollahi S, Golalizadeh L, Sajedi RH, Taghdir M, Asghari SM, Rassa M. Substrate preference of a Geobacillus maltogenic amylase: A kinetic and thermodynamic analysis. Int J Biol Macromol 2013; 60:1-9. [DOI: 10.1016/j.ijbiomac.2013.04.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2013] [Revised: 04/18/2013] [Accepted: 04/19/2013] [Indexed: 11/29/2022]
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Abstract
This article surveys methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes. The sources of the most common enzymes are listed. These starch conversions are also presented in relation to their applications in the food, pharmaceutical, pulp, textile, and other branches of industry. Some sections are devoted to the fermentation of starch to ethanol and other products, and to the production of cyclodextrins, along with the properties of these products. Light is also shed on the enzymes involved in the digestion of starch in human and animal organisms. Enzymatic processes acting on starch are useful in structural studies of the substrates and in understanding the characteristics of digesting enzymes. One section presents the application of enzymes to these problems. The information that is included covers the period from the early 19th century up to 2009.
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Effect of organic solvents on the yield and specificity of cyclodextrins by recombinant cyclodextrin glucanotransferase (CGTase) from Anaerobranca gottschalkii. J INCL PHENOM MACRO 2012. [DOI: 10.1007/s10847-012-0225-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Soares JC, Moreira PR, Queiroga AC, Morgado J, Malcata FX, Pintado ME. Application of immobilized enzyme technologies for the textile industry: a review. BIOCATAL BIOTRANSFOR 2011. [DOI: 10.3109/10242422.2011.635301] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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20
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Investigation of the interactions between the hydrophobic cavities of cyclodextrins and pullulanase. Molecules 2011; 16:3010-7. [PMID: 21475123 PMCID: PMC6260595 DOI: 10.3390/molecules16043010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 03/30/2011] [Accepted: 04/01/2011] [Indexed: 12/03/2022] Open
Abstract
The effects of cyclodextrins and derivatives on the activity and structure of pullulanase were investigated in this study. Our results showed that cyclodextrins and derivatives decreased the activity of pullulanase. This decrease was attributed to the interaction between the hydrophobic cavities of cyclodextrins and pullulanase. The hydrophobic cavity was confirmed to encapsulate the groups of pullulanase molecules by the addition of competitive guests. The results obtained from fluorescence spectroscopy analysis showed that β-CD showed more efficient interactions with pullulanase molecules and the side chain groups of cyclodextrin significantly prevented the interaction between the hydrophobic cavities of β-CD and pullulanase molecules. These findings suggest that the geometric dimension of hydrophobic cavities was crucial for matching between cyclodextrins and pullulanase and steric hindrance caused by side chains led to the decrease of the interaction.
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Zhao M, Wang H, Yang B, Tao H. Identification of cyclodextrin inclusion complex of chlorogenic acid and its antimicrobial activity. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.11.044] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Yilmaz E, Sezgin M, Yilmaz M. Immobilized copper-ion affinity adsorbent based on a cross-linked β-cyclodextrin polymer for adsorption ofCandida rugosalipase. BIOCATAL BIOTRANSFOR 2009. [DOI: 10.3109/10242420903242805] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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van der Vlist J, Palomo Reixach M, van der Maarel M, Dijkhuizen L, Schouten AJ, Loos K. Synthesis of Branched Polyglucans by the Tandem Action of Potato Phosphorylase andDeinococcus geothermalisGlycogen Branching Enzyme. Macromol Rapid Commun 2008. [DOI: 10.1002/marc.200800248] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Tardioli PW, Zanin GM, de Moraes FF. Characterization of Thermoanaerobacter cyclomaltodextrin glucanotransferase immobilized on glyoxyl-agarose. Enzyme Microb Technol 2006. [DOI: 10.1016/j.enzmictec.2006.03.011] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Cai BC, Gao SX, Lu GF. Beta-cyclodextrin and its derivatives-enhanced solubility and biodegradation of 2-nitrobiphenyl. J Environ Sci (China) 2006; 18:1157-60. [PMID: 17294958 DOI: 10.1016/s1001-0742(06)60055-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
This paper investigated the effects of beta-cyclodextrins (beta-CD) and its two derivatives, hydroxypropyl-beta-cyclodextrin (HPCD) and carboxymethyl-beta-cyclodextrin (CMCD), on the solubility and biodegradation of 2-nitrophenyl by an Acinetbacter sp. Results showed that beta-CD, HPCD and CMCD could not be utilized by Acinetbacter sp. as sole carbon source and none of the CDs had toxic effects on the growth of the bacteria in the experiments; all the CDs could enhance the apparent solubility and accelerate the biodegradation of 2-nitrobipheny. It showed that biodegradation-accelerating effects of CDs on 2-nitrobiphenyl were correlated with their solubility-enhancing effects. Among three CDs investigated, CMCD had the most obvious effects both on the apparent solubility and the biodegradation, followed by beta-CD and HPCD.
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Affiliation(s)
- Bang-cheng Cai
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210093, China.
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Sian HK, Said M, Hassan O, Kamaruddin K, Ismail AF, Rahman RA, Mahmood NAN, Illias RM. Purification and characterization of cyclodextrin glucanotransferase from alkalophilic Bacillus sp. G1. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.03.018] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Liao YC, Syu MJ. Novel immobilized metal ion affinity adsorbent based on cross-linked β-cyclodextrin matrix for repeated adsorption of α-amylase. Biochem Eng J 2005. [DOI: 10.1016/j.bej.2004.10.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Stahl Y, Coates S, Bryce JH, Morris PC. Antisense downregulation of the barley limit dextrinase inhibitor modulates starch granule size distribution, starch composition and amylopectin structure. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2004; 39:599-611. [PMID: 15272877 DOI: 10.1111/j.1365-313x.2004.02159.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The barley protein limit dextrinase inhibitor (LDI), structurally related to the alpha-amylase/trypsin inhibitor family, is an inhibitor of the starch debranching enzyme limit dextrinase (LD). In order to investigate the function of LDI, and the consequences for starch metabolism of reduced LDI activity, transgenic barley plants designed to downregulate LDI by antisense were generated. Homozygous antisense lines with reduced LDI protein level and activity were analysed and found to have enhanced free LD activity in both developing and germinating grains. In addition the antisense lines showed unpredicted pleiotropic effects on numerous enzyme activities, for example, alpha- and beta-amylases and starch synthases. Analysis of the starch showed much reduced numbers of the small B-type starch granules, as well as reduced amylose relative to amylopectin levels and reduced total starch. The chain length distribution of the amylopectin was modified with less of the longer chains (>25 units) and enhanced number of medium chains (10-15 units). These results suggest an important role for LDI and LD during starch synthesis as well as during starch breakdown.
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Affiliation(s)
- Yvonne Stahl
- Institut für Genetik, Heinrich-Heine Universität, Universitätsstrasse 1, 40225 Düsseldorf, Germany
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Eksteen JM, Steyn AJC, van Rensburg P, Cordero Otero RR, Pretorius IS. Cloning and characterization of a second alpha-amylase gene (LKA2) from Lipomyces kononenkoae IGC4052B and its expression in Saccharomyces cerevisiae. Yeast 2003; 20:69-78. [PMID: 12489127 DOI: 10.1002/yea.934] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
Lipomyces kononenkoae secretes a battery of highly effective amylases (i.e. alpha-amylase, glucoamylase, isoamylase and cyclomaltodextrin glucanotransferase activities) and is therefore considered as one of the most efficient raw starch-degrading yeasts known. Previously, we have cloned and characterized genomic and cDNA copies of the LKA1 alpha-amylase gene from L. kononenkoae IGC4052B (CBS5608T) and expressed them in Saccharomyces cerevisiae and Schizosaccharomyces pombe. Here we report on the cloning and characterization of the genomic and cDNA copies of a second alpha-amylase gene (LKA2) from the same strain of L. kononenkoae. LKA2 was cloned initially as a 1663 bp cDNA harbouring an open reading frame (ORF) of 1496 nucleotides. Sequence analysis of LKA2 revealed that this ORF encodes a protein (Lka2p) of 499 amino acids, with a predicted molecular weight of 55,307 Da. The LKA2-encoded alpha-amylase showed significant homology to several bacterial cyclomaltodextrin glucanotransferases and also to the alpha-amylases of Aspergillus nidulans, Debaryomyces occidentalis, Saccharomycopsis fibuligera and Sz. pombe. When LKA2 was expressed under the control of the phosphoglycerate kinase gene promoter (PGK1(p)) in S. cerevisiae, it was found that the genomic copy contained a 55 bp intron that impaired the production of biologically active Lka2p in the heterologous host. In contrast to the genomic copy, the expression of the cDNA construct of PGK1p-LKA2 in S. cerevisiae resulted in the production of biologically active alpha-amylase. The LKA2-encoded alpha-amylase produced by S. cerevisiae exhibited a high specificity towards substrates containing alpha-1,4 glucosidic linkages. The optimum pH of Lka2p was found to be 3.5 and the optimum temperature was 60 degrees C. Besides LKA1, LKA2 is only the second L. kononenkoae gene ever cloned and expressed in S. cerevisiae. The cloning, characterization and co-expression of these two genes encoding these highly efficient alpha-amylases form an important part of an extensive research programme aimed at the development of amylolytic strains of S. cerevisiae for the efficient bioconversion of starch into commercially important commodities.
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Affiliation(s)
- Jeremy M Eksteen
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
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Zhang S, Ju H. β-Cyclodextrin sensitized chemiluminescence of hemoglobin–hydrogen peroxide–carbonate and its analytical application. Anal Chim Acta 2003. [DOI: 10.1016/s0003-2670(02)01230-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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