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Rajesh R, Gummadi SN. Purification and biochemical characterization of novel α-amylase and cellulase from Bacillus sp. PM06. Prep Biochem Biotechnol 2024; 54:796-808. [PMID: 38141162 DOI: 10.1080/10826068.2023.2288574] [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: 12/25/2023]
Abstract
Bacillus sp. PM06, previously isolated from sugarcane waste pressmud, could produce dual enzymes α-amylase and cellulase. The isolate's crude enzymes were purified homogeneously using ammonium sulfate precipitation followed by High Quaternary amine anion exchange chromatography. Purified enzymes revealed the molecular weights of α-amylase and cellulase as 55 and 52 kDa, with a purification fold of 15.4 and 11.5, respectively. The specific activity of purified α-amylase and cellulase were 740.7 and 555.6 U/mg, respectively. It demonstrated a wide range of activity from pH 5.0 to 8.5, with an optimum pH of 5.5 and 6.4 for α-amylase and cellulase. The optimum temperature was 50 °C for α-amylase and 60 °C for cellulase. The kinetic parameters of purified α-amylase were 741.5 ± 3.75 µmol/min/mg, 1.154 ± 0.1 mM, and 589 ± 3.5/(s mM), using starch as a substrate. Whereas cellulase showed 556.3 ± 1.3 µmol/min/mg, 1.78 ± 0.1 mM, and 270.9 ± 3.8/(s mM) of Vmax, Km, Kcat/Km, respectively, using carboxymethyl cellulose (CMC) as substrate. Among the various substrates tested, α-amylase had a higher specificity for amylose and CMC for cellulase. Different inhibitors and activators were also examined. Ca2+ Mg2+, Co2+, and Mn2+ boosted α-amylase and cellulase activities. Cu2+ and Ni2+ both inhibited the enzyme activities. Enzymatic saccharification of wheat bran yielded 253.61 ± 1.7 and 147.5 ± 1.0 mg/g of reducing sugar within 12 and 24 h of incubation when treated with purified α-amylase and cellulase. A more significant amount of 397.7 ± 1.9 mg/g reducing sugars was released from wheat bran due to the synergetic effect of two enzymes. According to scanning electron micrograph analysis, wheat bran was effectively broken down by both enzymes.
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Affiliation(s)
- Rekha Rajesh
- Applied and Industrial Microbiology Laboratory, Department of Biotechnology, BJM School of Biosciences, Indian Institute of Technology Madras, Chennai, India
| | - Sathyanarayana N Gummadi
- Applied and Industrial Microbiology Laboratory, Department of Biotechnology, BJM School of Biosciences, Indian Institute of Technology Madras, Chennai, India
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Phetlum S, Champasri C. Purification and characterization of amylases from three freshwater fish species providing new insight application as enzyme molecular markers for zymography. FISH PHYSIOLOGY AND BIOCHEMISTRY 2023; 49:1257-1276. [PMID: 37889390 DOI: 10.1007/s10695-023-01255-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 10/12/2023] [Indexed: 10/28/2023]
Abstract
Purification of amylases from digestive tracts of three freshwater fish species with Q-Sepharose Fast Flow and Sephacryl S-200 columns displayed two isoforms of amylases from Osteochilus hasselti (O1, O2) and three isoforms of those from both Hampala dispar (UB, H1, H2) and Puntioplites proctozystron (P1, P2, P3). The optimum pH values displayed at 7.0 and 8.0, while the optimum temperatures revealed at 40 and 50 °C. Almost isoenzyme activities were activated by NaCl and CaCl2, whereas EDTA and SDS strongly inhibited all enzymatic activities. Verification with an atomic absorption spectrophotometry exhibited the presence of Ca2+ ions in the range of 0.02-13.53 ppm per mg protein indicating that amylases are Ca2+ dependent. Molecular weight analysis revealed 12 to 147 kDa. The UB, O1, and H2 amylases with appropriate molecular masses of 64, 49, and 25 kDa validated with LC-MS/MS were selected. Three certain enzymes revealed high stability in a sample buffer after five cycles of freeze-thawing process upon storage at - 20 °C for 12 weeks. No protein degradation was observed on polyacrylamide gel, and the enzymes still displayed sharp and clear bands on zymograms. The result suggested that the purified fish amylases, which expressed high activities and stabilities, were potentially used as enzyme molecular weight markers for zymography.
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Affiliation(s)
- Suthathip Phetlum
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Chamaiporn Champasri
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand.
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An Y, Tran PL, Yoo MJ, Song HN, Park KH, Kim TJ, Park JT, Woo EJ. The Distinctive Permutated Domain Structure of Periplasmic α-Amylase (MalS) from Glycoside Hydrolase Family 13 Subfamily 19. Molecules 2023; 28:molecules28103972. [PMID: 37241718 DOI: 10.3390/molecules28103972] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/03/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
Periplasmic α-amylase MalS (EC. 3.2.1.1), which belongs to glycoside hydrolase (GH) family 13 subfamily 19, is an integral component of the maltose utilization pathway in Escherichia coli K12 and used among Ecnterobacteriaceae for the effective utilization of maltodextrin. We present the crystal structure of MalS from E. coli and reveal that it has unique structural features of circularly permutated domains and a possible CBM69. The conventional C-domain of amylase consists of amino acids 120-180 (N-terminal) and 646-676 (C-terminal) in MalS, and the whole domain architecture shows the complete circular permutation of C-A-B-A-C in domain order. Regarding substrate interaction, the enzyme has a 6-glucosyl unit pocket binding it to the non-reducing end of the cleavage site. Our study found that residues D385 and F367 play important roles in the preference of MalS for maltohexaose as an initial product. At the active site of MalS, β-CD binds more weakly than the linear substrate, possibly due to the positioning of A402. MalS has two Ca2+ binding sites that contribute significantly to the thermostability of the enzyme. Intriguingly, the study found that MalS exhibits a high binding affinity for polysaccharides such as glycogen and amylopectin. The N domain, of which the electron density map was not observed, was predicted to be CBM69 by AlphaFold2 and might have a binding site for the polysaccharides. Structural analysis of MalS provides new insight into the structure-evolution relationship in GH13 subfamily 19 enzymes and a molecular basis for understanding the details of catalytic function and substrate binding of MalS.
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Affiliation(s)
- Yan An
- Disease Target Structure Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea
- Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Phuong Lan Tran
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
- Department of Food Technology, An Giang University, Long Xuyen 880000, Vietnam
- Vietnam National University-Ho Chi Minh City, Ho Chi Minh 700000, Vietnam
| | - Min-Jee Yoo
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
| | - Hyung-Nam Song
- Disease Target Structure Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea
| | - Kwang-Hyun Park
- Disease Target Structure Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea
| | - Tae-Jip Kim
- Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
| | - Eui-Jeon Woo
- Disease Target Structure Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea
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Kraithong S, Junejo SA, Jiang Y, Zhang B, Huang Q. Effects of pectin-calcium matrices on controlling in vitro digestion of normal maize starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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Kizhakedathil MPJ, C SD. Acid stable α-amylase from Pseudomonas balearica VITPS19-Production, purification and characterization. ACTA ACUST UNITED AC 2021; 30:e00603. [PMID: 33747801 PMCID: PMC7966826 DOI: 10.1016/j.btre.2021.e00603] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 01/05/2021] [Accepted: 02/21/2021] [Indexed: 12/04/2022]
Abstract
α – Amylase was produced from a rhizobacteria Pseudomonas balearica VITPS19. One factor at a time method (OFAT) was employed to optimize the α –amylase production. Three step purification of α – amylase from the fermentation broth. Determining the optimal conditions for enzyme activity. Estimation of the enzymatic kinetic parameters of the α-amylase.
In the present study, α-amylase from Pseudomonas balearica VITPS19 isolated from Kolathur, Tamil Nadu, India was studied. Initially, one factor at a time (OFAT) approach was used to optimize the medium parameters like pH, temperature, carbon and nitrogen sources and the presence of metal ions to enhance the amylase activity. After the optimization, 6.5-fold increase in the enzyme production was observed. Enzyme purification was carried out in three stages. The molecular weight of purified α-amylase was estimated to be 47 kDa.The optimum activity for the purified enzyme was observed at pH 6 in 0.1 M phosphate buffer at 25 ± 2 °C and the activity is enhanced in the presence of ions like Mn2+, Mo6+, Na+, Mg2+and Zn2+ and was inhibited in the presence of Hg2+ ions. Compounds such as Sodium dodecyl sulfate (SDS), Ethylenediaminetetraacetic acid (EDTA), urea and β- mercaptoethanol reduced the amylase activity. The Km and Vmax of the α-amylase was estimated to be 45.23 mM and 20.83 U/mL, respectively.
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Affiliation(s)
- Moni Philip Jacob Kizhakedathil
- Department of Biotechnology, School of Biosciences and Technology, Vellore Institute of Technology University, Vellore - 632014, Tamil Nadu, India
| | - Subathra Devi C
- Department of Biotechnology, School of Biosciences and Technology, Vellore Institute of Technology University, Vellore - 632014, Tamil Nadu, India
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Zheng L, Huang S, Hsiang T, Yu G, Guo D, Jiang Z, Li J. Biocontrol Using Bacillus amyloliquefaciens PP19 Against Litchi Downy Blight Caused by Peronophythora litchii. Front Microbiol 2021; 11:619423. [PMID: 33510732 PMCID: PMC7835641 DOI: 10.3389/fmicb.2020.619423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 12/08/2020] [Indexed: 11/13/2022] Open
Abstract
Bacillus amyloliquefaciens has been widely used in the agriculture, food, and medicine industries. Isolate PP19 was obtained from the litchi fruit carposphere and showed biocontrol efficacy against litchi downy blight (LDB) whether applied preharvest or postharvest. To further understand the underlying regulatory mechanisms, the genome of PP19 was sequenced and analyzed. The genome comprised a 3,847,565 bp circular chromosome containing 3990 protein-coding genes and 121 RNA genes. It has the smallest genome among 36 sequenced strains of B. amyloliquefaciens except for RD7-7. In whole genome phylogenetic analysis, PP19 was clustered into a group with known industrial applications, indicating that it may also produce high-yield metabolites that have yet to be identified. A large chromosome structural variation and large numbers of single nucleotide polymorphisms (SNPs) between PP19 (industrial strain) and UMAF6639 (plant-associated strain) were detected through comparative analysis, which may shed light on their functional differences. Preharvest treatment with PP19 enhanced resistance to LDB, by decreasing the plant H2O2 content and increasing the SOD activity. This is the first report of an industrial strain of B. amyloliquefaciens showing a plant-associated function and with major potential for the biocontrol of LDB.
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Affiliation(s)
- Li Zheng
- Innovative Institute for Plant Health, College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Chinese Academy of Tropical Agricultural Sciences Guangzhou Experimental Station, Guangzhou, China
| | - Shilian Huang
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratary of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Tom Hsiang
- School of Environmental Sciences, University of Guelph, Guelph, ON, Canada
| | - Guohui Yu
- Innovative Institute for Plant Health, College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Dongliang Guo
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratary of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Zide Jiang
- Department of Plant Pathology, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, South China Agricultural University, Guangzhou, China
| | - Jianguang Li
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratary of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China
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HAN N, ZHANG ZK, LI YH, WANG W, BIAN LJ. Spectroscopic Analysis of Chloride Ion-induced Structural Change of Bacillus Amyloliquefaciens α-Amylase. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2019. [DOI: 10.1016/s1872-2040(19)61190-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Elumalai P, Lim JM, Park YJ, Cho M, Shea PJ, Oh BT. Enhanced amylase production by a Bacillus subtilis strain under blue light-emitting diodes. Prep Biochem Biotechnol 2019; 49:143-150. [PMID: 30636516 DOI: 10.1080/10826068.2018.1550656] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
A chemotrophic, aerobic bacterial strain, Bacillus subtilis B2, was used to produce amylase by submerged fermentation under different light sources. SDS-PAGE indicated that the 55 kDa enzyme belonged to the α-amylase group. B2 was incubated in basal media with 1% soluble starch (pH 7.0) under blue, green, red, and white light-emitting diodes (LEDs), and white fluorescent light. Fermentation under blue LEDs maximized amylase production (180.59 ± 1.6 U/mL at 24 h). Production at 48 h increased to 310.56 ± 1.6 U/mL with 5% glucose as a simple carbon source and to 300.51 ± 1.7 U/mL with 5% groundnut oil cake as an agricultural waste substrate. Activity and stability of the amylase were greatest at pH 7.0 and 45-55 °C. Na+, Ca2+, Mg2+, Co2+, Ba2+, and K+ increased activity, while Ni2+, Hg2+, Mn2+, Cu2+, Fe3+, and Zn2+ inhibited activity. EDTA, PMSF and DTNB reduced activity by 50% or more, while tetrafluoroethylene and 1,10-phenanthroline reduced activity by 30%. The amylase was highly tolerant of the surfactants, compatible with organic solvents, oxidizing agents and the reducing agents reduced activity. These properties suggest utility of amylase produced by B. subtilis B2 under blue LED-mediated fermentation for industrial applications.
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Affiliation(s)
- Punniyakotti Elumalai
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Jeong-Muk Lim
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Yool-Jin Park
- b Department of Ecology Landscape Architecture-Design, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Min Cho
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Patrick J Shea
- c School of Natural Resources , University of Nebraska-Lincoln , Lincoln , Nebraska , USA
| | - Byung-Taek Oh
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
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Liao SM, Liang G, Zhu J, Lu B, Peng LX, Wang QY, Wei YT, Zhou GP, Huang RB. Influence of Calcium Ions on the Thermal Characteristics of α-amylase from Thermophilic Anoxybacillus sp. GXS-BL. Protein Pept Lett 2019; 26:148-157. [PMID: 30652633 PMCID: PMC6416487 DOI: 10.2174/0929866526666190116162958] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/07/2019] [Accepted: 01/08/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND α-Amylases are starch-degrading enzymes and used widely, the study on thermostability of α-amylase is a central requirement for its application in life science and biotechnology. OBJECTIVE In this article, our motivation is to study how the effect of Ca2+ ions on the structure and thermal characterization of α-amylase (AGXA) from thermophilic Anoxybacillus sp.GXS-BL. METHODS α-Amylase activity was assayed with soluble starch as the substrate, and the amount of sugar released was determined by DNS method. For AGXA with calcium ions and without calcium ions, optimum temperature (Topt), half-inactivation temperature (T50) and thermal inactivation (halflife, t1/2) was evaluated. The thermal denaturation of the enzymes was determined by DSC and CD methods. 3D structure of AGXA was homology modeled with α-amylase (5A2A) as the template. RESULTS With calcium ions, the values of Topt, T50, t1/2, Tm and ΔH in AGXA were significantly higher than those of AGXA without calcium ions, showing calcium ions had stabilizing effects on α-amylase structure with the increased temperature. Based on DSC measurements AGXA underwent thermal denaturation by adopting two-state irreversible unfolding processes. Based on the CD spectra, AGXA without calcium ions exhibited two transition states upon unfolding, including α- helical contents increasing, and the transition from α-helices to β-sheet structures, which was obviously different in AGXA with Ca2+ ions, and up to 4 Ca2+ ions were located on the inter-domain or intra-domain regions according to the modeling structure. CONCLUSION These results reveal that Ca2+ ions have pronounced influences on the thermostability of AGXA structure.
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Affiliation(s)
| | | | | | | | | | | | | | - Guo-Ping Zhou
- Address correspondence to these authors at the Department of Bioengineering, College of Life Science and Technology, Guangxi University, Nanning, 530004, China; E-mail: , Gordon Life Science Institute, 53 South Cottage Road Belmont, MA, 02478, USA; Tel/Fax: +1-9199875774/ +1-9195215550; E-mail:
| | - Ri-Bo Huang
- Address correspondence to these authors at the Department of Bioengineering, College of Life Science and Technology, Guangxi University, Nanning, 530004, China; E-mail: , Gordon Life Science Institute, 53 South Cottage Road Belmont, MA, 02478, USA; Tel/Fax: +1-9199875774/ +1-9195215550; E-mail:
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Mehta D, Satyanarayana T. Bacterial and Archaeal α-Amylases: Diversity and Amelioration of the Desirable Characteristics for Industrial Applications. Front Microbiol 2016; 7:1129. [PMID: 27516755 PMCID: PMC4963412 DOI: 10.3389/fmicb.2016.01129] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Accepted: 07/06/2016] [Indexed: 11/13/2022] Open
Abstract
Industrial enzyme market has been projected to reach US$ 6.2 billion by 2020. Major reasons for continuous rise in the global sales of microbial enzymes are because of increase in the demand for consumer goods and biofuels. Among major industrial enzymes that find applications in baking, alcohol, detergent, and textile industries are α-amylases. These are produced by a variety of microbes, which randomly cleave α-1,4-glycosidic linkages in starch leading to the formation of limit dextrins. α-Amylases from different microbial sources vary in their properties, thus, suit specific applications. This review focuses on the native and recombinant α-amylases from bacteria and archaea, their production and the advancements in the molecular biology, protein engineering and structural studies, which aid in ameliorating their properties to suit the targeted industrial applications.
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Affiliation(s)
- Deepika Mehta
- Department of Microbiology, University of Delhi New Delhi, India
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Thirumurugan A, Ramachandran S, Sivamani S. Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0376] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In the present study, the effect of heat treatment on the activity of bacteriocin from Lactobacillus plantarum ATM11 was studied. The kinetic and thermodynamic parameters were calculated for the thermal inactivation of the bacteriocin over a time–temperature combinations in the range of 30, 45, 60 and 90 min and 60, 65, 70, 75 and 80 °C. Understanding the thermal inactivation of biopreservatives in a food matrix is essential to allow their proper utilization in food industry, enabling the reduction of heating times and optimization of heating temperature. The results indicate the different thermal stabilities with k-values between 0.0159 and 0.0225 min−1. D-values decreased with increase in temperature, indicating faster inactivation of the bacteriocin at higher temperatures. These results suggest that bacteriocin is relatively heat stable with a z-value of 22.85 °C.
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Purification, biochemical characterization and application of α-amylase produced by Aspergillus oryzae IFO-30103. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2014.10.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Solid State Fermentation of a Raw Starch Digesting Alkaline Alpha-Amylase from Bacillus licheniformis RT7PE1 and Its Characteristics. BIOTECHNOLOGY RESEARCH INTERNATIONAL 2014; 2014:495384. [PMID: 24587909 PMCID: PMC3918720 DOI: 10.1155/2014/495384] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2013] [Revised: 11/25/2013] [Accepted: 11/26/2013] [Indexed: 11/18/2022]
Abstract
The thermodynamic and kinetic properties of solids state raw starch digesting alpha amylase from newly isolated Bacillus licheniformis RT7PE1 strain were studied. The kinetic values Qp, Yp/s, Yp/X, and qp were proved to be best with 15% wheat bran. The molecular weight of purified enzyme was 112 kDa. The apparent Km and Vmax values for starch were 3.4 mg mL−1 and 19.5 IU mg−1 protein, respectively. The optimum temperature and pH for α-amylase were 55°C, 9.8. The half-life of enzyme at 95°C was 17h. The activation and denaturation activation energies were 45.2 and 41.2 kJ mol−1, respectively. Both enthalpies (ΔH∗) and entropies of activation (ΔS∗) for denaturation of α-amylase were lower than those reported for other thermostable α-amylases.
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Ghollasi M, Ghanbari-Safari M, Khajeh K. Improvement of thermal stability of a mutagenised α-amylase by manipulation of the calcium-binding site. Enzyme Microb Technol 2013; 53:406-13. [DOI: 10.1016/j.enzmictec.2013.09.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Revised: 08/30/2013] [Accepted: 09/03/2013] [Indexed: 10/26/2022]
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Maalej H, Hmidet N, Ghorbel-Bellaaj O, Nasri M. Purification and biochemical characterization of a detergent stable α-amylase from Pseudomonas stutzeri AS22. BIOTECHNOL BIOPROC E 2013. [DOI: 10.1007/s12257-012-0862-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Nwagu TN, Okolo B, Aoyagi H, Yoshida S. Improved yield and stability of amylase by multipoint covalent binding on polyglutaraldehyde activated chitosan beads: Activation of denatured enzyme molecules by calcium ions. Process Biochem 2013. [DOI: 10.1016/j.procbio.2013.05.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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A Novel Multifunctional α-Amylase from the Thermophilic Fungus Malbranchea cinnamomea: Biochemical Characterization and Three-Dimensional Structure. Appl Biochem Biotechnol 2013; 170:420-35. [DOI: 10.1007/s12010-013-0198-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2012] [Accepted: 03/12/2013] [Indexed: 10/27/2022]
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Biochemical and molecular characterization of recombinant acidic and thermostable raw-starch hydrolysing α-amylase from an extreme thermophile Geobacillus thermoleovorans. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.molcatb.2012.08.017] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Presečki AV, Blažević ZF, Vasić-Rački Đ. Mathematical modeling of maize starch liquefaction catalyzed by α-amylases from Bacillus licheniformis: effect of calcium, pH and temperature. Bioprocess Biosyst Eng 2012; 36:117-26. [DOI: 10.1007/s00449-012-0767-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2012] [Accepted: 06/01/2012] [Indexed: 11/24/2022]
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Yadav JK. A differential behavior of α-amylase, in terms of catalytic activity and thermal stability, in response to higher concentration CaCl2. Int J Biol Macromol 2012; 51:146-52. [PMID: 22542853 DOI: 10.1016/j.ijbiomac.2012.04.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2012] [Revised: 04/08/2012] [Accepted: 04/12/2012] [Indexed: 11/28/2022]
Abstract
A differential relationship was observed between thermal stability and catalytic activity of α-amylase in the presence of different concentrations of CaCl(2). The enzyme displays optimum catalytic activity in the presence of 1.0-2.0 mM CaCl(2). Further addition of CaCl(2) leads to inhibition of the enzyme, however, at the same time the enzyme gains an additional resistance against thermal denaturation. It was evident that the enzyme is thermodynamically more stable (compared to the active enzyme) in the presence of inhibitory concentration of CaCl(2). For example, the thermal transition temperature (T(m)) of optimally active α-amylase was found to be 64±1°C, whereas, for the less active enzyme (in the presence 10 mM CaCl(2)) the value was determined to be 71±1°C. Similarly, the activation energy of thermal inactivation (Ea) was found to be 228±12 kJ/mol and 291±15 kJ/mol for the optimally active enzyme and the enzyme in the presence of 10 mM CaCl(2), respectively. Biophysical analysis of different states of the enzymes in response to variable calcium level indicates no significant change in the secondary structure in response to different concentration of CaCl(2), however the less active but thermodynamically stable enzyme (in the presence of higher concentration of CaCl(2)) was shown to have relatively more compact structure. The results suggest that the enzyme has separate catalytic and structure stabilizing domains and they significantly vary in their functional attributes in response to calcium level.
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Affiliation(s)
- Jay Kant Yadav
- Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore, India.
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Significance of Tyr302, His235 and Asp194 in the α-amylase from Bacillus licheniformis. Biotechnol Lett 2012; 34:895-9. [DOI: 10.1007/s10529-011-0843-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2011] [Accepted: 12/22/2011] [Indexed: 10/14/2022]
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Cloning and characterization of two new thermostable and alkalitolerant α-amylases from the Anoxybacillus species that produce high levels of maltose. J Ind Microbiol Biotechnol 2012; 39:731-41. [PMID: 22246222 DOI: 10.1007/s10295-011-1074-9] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2011] [Accepted: 12/10/2011] [Indexed: 10/14/2022]
Abstract
Two genes that encode α-amylases from two Anoxybacillus species were cloned and expressed in Escherichia coli. The genes are 1,518 bp long and encode 506 amino acids. Both sequences are 98% similar but are distinct from other well-known α-amylases. Both of the recombinant enzymes, ASKA and ADTA, were purified using an α-CD-Sepharose column. They exhibited an optimum activity at 60°C and pH 8. Both amylases were stable at pH 6-10. At 60°C in the absence of Ca²⁺, negligible reduction in activity for up to 48 h was observed. The activity half-life at 65°C was 48 and 3 h for ASKA and ADTA, respectively. In the presence of Ca²⁺ ions, both amylases were highly stable for at least 48 h and had less than a 10% decrease in activity at 70°C. Both enzymes exhibited similar end-product profiles, and the predominant yield was maltose (69%) from starch hydrolysis. To the best of our knowledge, most α-amylases that produce high levels of maltose are active at an acidic to neutral pH. This is the first report of two thermostable, alkalitolerant recombinant α-amylases from Anoxybacillus that produce high levels of maltose and have an atypical protein sequence compared with known α-amylases.
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Tsai LC, Hsiao CH, Liu WY, Yin LM, Shyur LF. Structural basis for the inhibition of 1,3-1,4-β-d-glucanase by noncompetitive calcium ion and competitive Tris inhibitors. Biochem Biophys Res Commun 2011; 407:593-8. [DOI: 10.1016/j.bbrc.2011.03.073] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2011] [Accepted: 03/16/2011] [Indexed: 10/18/2022]
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Santa-Maria MC, Chou CJ, Yencho GC, Haigler CH, Thompson WF, Kelly RM, Sosinski B. Plant cell calcium-rich environment enhances thermostability of recombinantly produced alpha-amylase from the hyperthermophilic bacterium Thermotoga maritime. Biotechnol Bioeng 2009; 104:947-56. [PMID: 19585523 DOI: 10.1002/bit.22468] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
In the industrial processing of starch for sugar syrup and ethanol production, a liquefaction step is involved where starch is initially solubilized at high temperature and partially hydrolyzed with a thermostable and thermoactive alpha-amylase. Most amylases require calcium as a cofactor for their activity and stability, therefore calcium, along with the thermostable enzyme, are typically added to the starch mixture during enzymatic liquefaction, thereby increasing process costs. An attractive alternative would be to produce the enzyme directly in the tissue to be treated. In a proof of concept study, tobacco cell cultures were used as model system to test in planta production of a hyperthermophilic alpha-amylase from Thermotoga maritima. While comparable biochemical properties to recombinant production in Escherichia coli were observed, thermostability of the plant-produced alpha-amylase benefited significantly from high intrinsic calcium levels in the tobacco cells. The plant-made enzyme retained 85% of its initial activity after 3 h incubation at 100 degrees C, whereas the E. coli-produced enzyme was completely inactivated after 30 min under the same conditions. The addition of Ca(2+) or plant cell extracts from tobacco and sweetpotato to the E. coli-produced enzyme resulted in a similar stabilization, demonstrating the importance of a calcium-rich environment for thermostability, as well as the advantage of producing this enzyme directly in plant cells where calcium is readily available.
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Affiliation(s)
- Monica C Santa-Maria
- Department of Horticultural Science, North Carolina State University, Raleigh, North Carolina 27695, USA
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Liu Y, Shen W, Shi GY, Wang ZX. Role of the calcium-binding residues Asp231, Asp233, and Asp438 in alpha-amylase of Bacillus amyloliquefaciens as revealed by mutational analysis. Curr Microbiol 2009; 60:162-6. [PMID: 19841977 DOI: 10.1007/s00284-009-9517-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2009] [Accepted: 09/24/2009] [Indexed: 11/26/2022]
Abstract
Role of the calcium-binding residues Asp231, Asp233, and Asp438 of Bacillus amyloliquefaciens alpha-amylase (BAA) on the enzyme properties was investigated by site-directed mutagenesis. The calcium-binding residues Asp231, Asp233, and Asp438 were replaced with Asn, Asn, and Gly to produce the mutants D231N, D233N, and D438G, respectively. The mutant amylases were purified to homogeneity and the purified enzymes was estimated to be approximately 58 kDa. The specific activity for the mutant enzyme D233N was decreased by 84.8%, while D231N and D438G showed a decrease of 6.3% and 3.5% to that of the wild-type enzyme, respectively. No significant changes in the K (m) value, thermo-stability, optimum temperature, and optimum pH were observed in the mutations of D231N and D438G, while substitution of Asp233 with Asn resulted in a dramatic reduction in the value of catalytic efficiency (K (cat)/K (m)) and thermo-stability at 60 degrees C. The ranges of optimum temperature and optimum pH for D233N were also reduced to about 10 degrees C and 3-4 units, respectively.
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Affiliation(s)
- Yang Liu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China.
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Wawrzynczyk J, Recktenwald M, Norrlöw O, Dey ES. The function of cation-binding agents in the enzymatic treatment of municipal sludge. WATER RESEARCH 2008; 42:1555-1562. [PMID: 18054984 DOI: 10.1016/j.watres.2007.11.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2007] [Revised: 10/12/2007] [Accepted: 11/06/2007] [Indexed: 05/25/2023]
Abstract
Treatment of sludge with enzymes has previously been shown to efficiently release organic matter. However, the added enzymes were partially adsorbed to, entrapped by or bound to the sludge structure. Simultaneous decrease of enzymes activities was observed. Reduced adsorption and more effective, lower, enzyme dose was achieved in sludge pre-treated with three cation-binding agents. The enzymatic solubilisation of sludge was improved by 150%, 240% and 290%, by 50mM sodium tripolyphosphate (STPP), 25mM citric acid (CA) or 50mM ethylenediaminetetraacetate (EDTA), respectively. With cation binders, the lower relative enzyme dose 0.2 (13.7mg/g total solids (TS)) released 3.5 times higher COD than enzyme dose 1 (68.5mg/g TS) alone. In the presence of 25mM CA, 75% added protease remained soluble. In the presence of 50mM CA, EDTA or STPP, 50% of alpha-amylase and cellulase remained soluble. At 200mM STPP, alpha-amylase was inactive, and the efficiency of enzymatic sludge hydrolysis decreased. CA was the most effective of the three cation-binding agents tested. It is biodegradable and can be produced endogenously by the microorganisms in sludge. CA has the greatest potential for the practical application to enhance biogas production. This paper reports on the possible mechanisms of enzymes adsorption to the sludge matrix and possible methods of decreasing the adsorption. We suggest that steric hindrances were responsible for the decreased enzymatic sludge solubilisation and that polyvalent metal ions were directly involved in adsorption of enzymes to sludge matrix. The addition of cation binders eliminated both phenomena and thereby improved the enzymatic solubilisation of sludge.
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Buckow R, Weiss U, Heinz V, Knorr D. Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditions. Biotechnol Bioeng 2007; 97:1-11. [PMID: 17013936 DOI: 10.1002/bit.21209] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The impact of high hydrostatic pressure and temperature on the stability and catalytic activity of alpha-amylase from barley malt has been investigated. Inactivation experiments with alpha-amylase in the presence and absence of calcium ions have been carried out under combined pressure-temperature treatments in the range of 0.1-800 MPa and 30-75 degrees C. A stabilizing effect of Ca(2+) ions on the enzyme was found at all pressure-temperature combinations investigated. Kinetic analysis showed deviations of simple first-order reactions which were attributed to the presence of isoenzyme fractions. Polynomial models were used to describe the pressure-temperature dependence of the inactivation rate constants. Derived from that, pressure-temperature isokinetic diagrams were constructed, indicating synergistic and antagonistic effects of pressure and temperature on the inactivation of alpha-amylase. Pressure up to 200 MPa significantly stabilized the enzyme against temperature-induced inactivation. On the other hand, pressure also hampers the catalytic activity of alpha-amylase and a progressive deceleration of the conversion rate was detected at all temperatures investigated. However, for the overall reaction of blocked p-nitrophenyl maltoheptaoside cleavage and simultaneous occurring enzyme inactivation in ACES buffer (0.1 M, pH 5.6, 3.8 mM CaCl(2)), a maximum of substrate cleavage was identified at 152 MPa and 64 degrees C, yielding approximately 25% higher substrate conversion after 30 min, as compared to the maximum at ambient pressure and 59 degrees C.
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Affiliation(s)
- Roman Buckow
- Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany
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Hashim SO, Delgado OD, Martínez MA, Kaul RH, Mulaa FJ, Mattiasson B. Alkaline active maltohexaose-forming α-amylase from Bacillus halodurans LBK 34. Enzyme Microb Technol 2005. [DOI: 10.1016/j.enzmictec.2004.07.017] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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