Simultaneous isolation and immobilization of streptavidin-β-galactosidase: Some kinetic characteristics of the immobilized enzyme and regeneration of bioreactors

Modeling and Optimization of β-Galactosidase Entrapping in Polydimethylsiloxane-Modified Silica Composites

Protein entrapment has multiple applications in enzymatic hydrolysis, drug delivery, etc. Here, we report the studies that successfully utilized the Box–Behnken design to model and optimize the parameters of β-galactosidase entrapment in sol–gel-derived silica composites. We have also demonstrated the influence of polymer–polydimethylsiloxane as a composite modifying agent on the activity of entrapped enzymes. We have determined how different sol-gel process parameters influence the activity of entrapped enzymes. The highest impact on β-galactosidase activity was exerted by the water:tetramethoxysilane ratio, followed by polydimethylsiloxane content. Optimized synthesis parameters have been utilized to obtain a composite with maximum β-galactosidase activity. Performed porosity studies have shown that the addition of polydimethylsiloxane increased the pore diameter. Microscopy studies demonstrated that polydimethylsiloxane-modified composites are softer and less rough. Studies of β-galactosidase activity using the o-NPG test showed statistically significant shifts in the enzyme temperature and pH profiles compared to the soluble form. An improvement in the reusability of the enzyme and a significant increase in the thermal stability was also observed. When lactose was used, a strong correlation was observed between the substrate concentration and the type of the catalyzed reaction. Moreover, we have demonstrated that the yields and rates of both lactose hydrolysis and galactooligosaccharides formation were correlated with reaction temperature and with the presence of polydimethylsiloxane. All these findings provide the opportunity for industrial use of optimized PDMS-modified silica composites in lactose elimination from dairy products, e.g., milk or whey.

Electron beam lithography of poly(glycidol) nanogels for immobilization of a three-enzyme cascade

Nanogels devices with spatial confinement of multiple enzymes resulted in retention of bioactivity after 30 days with a 5 fold higher chromogenic output compared to free enzyme cascade devices.

Co-Immobilized Lignin Peroxidase and Manganese Peroxidase from Coriolus Versicolor Capable of Decolorizing Molasses Waste Water

This paper explains how the Lignin peroxidase and Manganese Peroxidase from Coriolus Versicolor were co-immobilized by chitosan microspheres.It studies kinetic character of the enzyme after co-immobilization.Optimum Lip and MnP activity obtained at 30-35°C for 14 hours in pH 8.4 glutaraldehyde solutions during immobilized to chitosan microspheres which prepared by coagulation in NaOH: methanol=3:2. When kept at 50°C for 6h, more than 80% of the immobilized enzyme activity remained, while the free enzymes were inactive under the same conditions. The co-immobilized enzyme can remain 70% activity after two weeks while both of the free enzymes inactive. Compared with the free enzymes, temperature and time stability of the co-immobilized enzyme was considerably improved.

Enhancement of microwave-assisted covalent immobilization of penicillin acylase using macromolecular crowding and glycine quenching

In order to create macromolecular crowding resembling cells in mesopores and improve the covalent immobilization of penicillin acylase (PA), macromolecular reagents were covalently assembled on the walls of mesocellular silica foams (MCFs) and paralleled enzyme molecules under microwave irradiation at low temperatures. The effects of kind and content of macromolecules on immobilization and the characteristics of the immobilized enzyme were investigated carefully. The maximum specific activities of PA assembled with Dex 10 (Dextran, Mw 10000) (85.3 U/mg) and BSA (Bovine Serum Albumin) (112.7 U/mg) in MCFs under microwave irradiation were 1.73 and 1.31 times, respectively, that of PA solely immobilized by the conventional method. The optimum reaction temperature rose from 45-55 degrees C. Moreover, amino acids were used to quench excess activated groups in order to improve the thermostability of the immobilized enzyme. PA coassembled with Dex 10 in mesopores retained 88% of its initial catalytic activity after heating at 50 degrees C for 6 h, as a result of glycine quenching the excess activated groups. This biomolecule enhanced the thermostability of the enzyme preparation by 2-fold. A crowding environment resembling cells made from macromolecular reagents would be suitable for stabilizing the structure of PA and improving its catalytic activity. Glycine, a small biocompatible molecule, quenched the excess activated groups and modified the surface chemical properties of the mesoporous support, which would further favor the stability of PA at higher temperatures. Combining macromolecular crowding with glycine quenching was one of the efficient strategies adopted to improve microwave-assisted covalent PA immobilization.

Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality

A method was developed for the production of a hydrolyzed/polymerized whey protein derivative with altered solution and gelation properties using a combination of recombinant DNA and immobilized enzyme technologies. The recombinant fusion proteins trypsin-streptavidin (TrypSA) and streptavidin-transglutaminase (cSAcTG) were produced in Escherichia coli, extracted, and then immobilized by selective adsorption on biotinylated controlled-pore glass. Recirculation through a TrypSA reactor induced limited proteolysis of whey proteins. Hydrolysates were then recirculated through a cSAcTG reactor for incremental periods of time to arrive at increasing degrees of polymerization. The polymers were subsequently analyzed for viscosity/flow behavior, gelation properties, and fracture properties using shear rate ramps/intrinsic viscosity, small-strain oscillatory rheology, and vane viscometry, respectively. By combining limited proteolysis with controlled cross-linking, it was possible to create derivatives of whey proteins with enhanced functional properties. Increases in the degree of whey protein modification were correlated with greater apparent viscosity and intrinsic viscosity, lowered gel point temperatures, and stronger, more brittle gels. This method allowed for recycling of the enzyme, eliminated the requirement for a downstream inactivation step, and permitted control over the extent of modification. Utilization of a similar process may allow for the production of designer proteins engineered with specific functionalities.

Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein*(1)

A trypsin-streptavidin (TRYPSA) fusion protein was designed and its expression in Escherichia coli was evaluated. The streptavidin gene was PCR modified and cloned into the pET expression vector. The trypsin gene was subsequently inserted into this plasmid, thus generating a colinear fusion of trypsin and streptavidin genes (pTRYPSA). This engineering strategy was verified, and TRYPSA was expressed after IPTG induction using the E. coli strains, BL21(DE3) and BL21(DE3)pLysS. Standard protein fractions of the cell lysate were prepared and trypsin activity was primarily detected in the periplasmic and inclusion body fractions. Immunoblotting showed a single Western-positive band exhibiting a molecular weight of 39,000 Da. A biotinylated porous glass affinity matrix was prepared and selective adsorption resulted in a one-step purification and immobilization of TRYPSA from crude cell lysate. Trypsin activity was verified using a synthetic substrate. This enzyme bioreactor should serve as an excellent prototype for future studies that will examine the effect of limited proteolysis on functional characteristics of milk proteins, including gelling, emulsifying and foaming properties.

A simple approach for the simultaneous isolation and immobilization of invertase using crude extracts of yeast and Jack bean meal

Crude cell-free extract of yeast cells was mixed with sufficient amount of Jack bean meal extract so as to precipitate all the invertase. The precipitate was then cross-linked using 2% glutaraldehyde retaining over 60% of the activity. The immobilized invertase could be reused for over ten batches without loss in activity.