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Canoy TS, Wiedenbein ES, Bredie WLP, Meyer AS, Wösten HAB, Nielsen DS. Solid-State Fermented Plant Foods as New Protein Sources. Annu Rev Food Sci Technol 2024; 15:189-210. [PMID: 38109492 DOI: 10.1146/annurev-food-060721-013526] [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: 12/20/2023]
Abstract
The current animal-based production of protein-rich foods is unsustainable, especially in light of continued population growth. New alternative proteinaceous foods are therefore required. Solid-state fermented plant foods from Africa and Asia include several mold- and Bacillus-fermented foods such as tempeh, sufu, and natto. These fermentations improve the protein digestibility of the plant food materials while also creating unique textures, flavors, and taste sensations. Understanding the nature of these transformations is of crucial interest to inspire the development of new plant-protein foods. In this review, we describe the conversions taking place in the plant food matrix as a result of these solid-state fermentations. We also summarize how these (nonlactic) plant food fermentations can lead to desirable flavor properties, such as kokumi and umami sensations, and improve the protein quality by removing antinutritional factors and producing additional essential amino acids in these foods.
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Affiliation(s)
- Tessa S Canoy
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; ,
| | | | - Wender L P Bredie
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; ,
| | - Anne S Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
| | - Han A B Wösten
- Microbiology, Department of Biology, Utrecht University, Utrecht, The Netherlands
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Elbanna K, Alsulami FS, Neyaz LA, Abulreesh HH. Poly (γ) glutamic acid: a unique microbial biopolymer with diverse commercial applicability. Front Microbiol 2024; 15:1348411. [PMID: 38414762 PMCID: PMC10897055 DOI: 10.3389/fmicb.2024.1348411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Accepted: 01/19/2024] [Indexed: 02/29/2024] Open
Abstract
Microbial biopolymers have emerged as promising solutions for environmental pollution-related human health issues. Poly-γ-glutamic acid (γ-PGA), a natural anionic polymeric compound, is composed of highly viscous homo-polyamide of D and L-glutamic acid units. The extracellular water solubility of PGA biopolymer facilitates its complete biodegradation and makes it safe for humans. The unique properties have enabled its applications in healthcare, pharmaceuticals, water treatment, foods, and other domains. It is applied as a thickener, taste-masking agent, stabilizer, texture modifier, moisturizer, bitterness-reducing agent, probiotics cryoprotectant, and protein crystallization agent in food industries. γ-PGA is employed as a biological adhesive, drug carrier, and non-viral vector for safe gene delivery in tissue engineering, pharmaceuticals, and medicine. It is also used as a moisturizer to improve the quality of hair care and skincare cosmetic products. In agriculture, it serves as an ideal stabilizer, environment-friendly fertilizer synergist, plant-growth promoter, metal biosorbent in soil washing, and animal feed additive to reduce body fat and enhance egg-shell strength.
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Affiliation(s)
- Khaled Elbanna
- Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
- Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
- Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Fatimah S Alsulami
- Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
- Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Leena A Neyaz
- Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
- Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Hussein H Abulreesh
- Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
- Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
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Qiao M, Zhang T, Miao M. Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid. Foods 2024; 13:510. [PMID: 38397487 PMCID: PMC10887638 DOI: 10.3390/foods13040510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/01/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
The influences of various m-γ-PGA (0.08-0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-γ-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-γ-PGA content of 0.12% increased from 75.89%, 584.51 g·cm, and 61.83 to 79.91%, 780.87 g·cm, and 62.54, respectively (p < 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-γ-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products.
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Affiliation(s)
- Mengmeng Qiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (M.Q.); (M.M.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (M.Q.); (M.M.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (M.Q.); (M.M.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Wang Y, Han X, Shi J, Liao Z, Zhang Y, Li Y, Jiang M, Liu M. Distinct Metabolites in Osteopenia and Osteoporosis: A Systematic Review and Meta-Analysis. Nutrients 2023; 15:4895. [PMID: 38068753 PMCID: PMC10708105 DOI: 10.3390/nu15234895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/04/2023] [Accepted: 11/12/2023] [Indexed: 12/18/2023] Open
Abstract
Multiple studies have indicated that distinct metabolites are involved in the occurrence and development of osteopenia (ON) and osteoporosis (OP); however, these metabolites in OP and ON have not yet been classified and standardized. This systematic review and meta-analysis included 21 articles aiming to investigate the distinct metabolites in patients with ON and OP. The quality of the included articles was generally high; seventeen studies had >7 stars, and the remaining four received 6 stars. This systematic review showed that three metabolites (phosphatidylcholine (PC) (lipid metabolites), galactose (carbohydrate metabolites), and succinic acid (other metabolites)) increased, four (glycylglycine (gly-gly), cystine (amino acids), sphingomyelin (SM) (lipid metabolites) and glucose (carbohydrate metabolites)) decreased, and five (glutamine, hydroxyproline, taurine (amino acids), lysophosphatidylcholine (LPC) (lipid metabolites), and lactate (other metabolites)) had conflicting directions in OP/ON. The results of the meta-analysis show that gly-gly (MD = -0.77, 95%CI -1.43 to -0.11, p = 0.02) and cystine (MD = -5.52, 95%CI -7.35 to -3.68, p < 0.00001) decreased in the OP group compared with the healthy control group. Moreover, LPC (MD = 1.48, 95%CI 0.11 to 2.86, p = 0.03) increased in the OP group compared with the healthy control group. These results indicate that distinct metabolites were associated with ON and OP, which could be considered a predictor for OP.
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Affiliation(s)
- Yuhe Wang
- Beijing Key Laboratory of Traditional Chinese Medicine Basic Research on Prevention and Treatment for Major Diseases, Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing 100700, China; (Y.W.); (J.S.); (Z.L.); (Y.Z.); (Y.L.)
| | - Xu Han
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, China;
| | - Jingru Shi
- Beijing Key Laboratory of Traditional Chinese Medicine Basic Research on Prevention and Treatment for Major Diseases, Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing 100700, China; (Y.W.); (J.S.); (Z.L.); (Y.Z.); (Y.L.)
| | - Zeqi Liao
- Beijing Key Laboratory of Traditional Chinese Medicine Basic Research on Prevention and Treatment for Major Diseases, Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing 100700, China; (Y.W.); (J.S.); (Z.L.); (Y.Z.); (Y.L.)
| | - Yuanyue Zhang
- Beijing Key Laboratory of Traditional Chinese Medicine Basic Research on Prevention and Treatment for Major Diseases, Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing 100700, China; (Y.W.); (J.S.); (Z.L.); (Y.Z.); (Y.L.)
| | - Yuanyuan Li
- Beijing Key Laboratory of Traditional Chinese Medicine Basic Research on Prevention and Treatment for Major Diseases, Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing 100700, China; (Y.W.); (J.S.); (Z.L.); (Y.Z.); (Y.L.)
| | - Miao Jiang
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, China;
| | - Meijie Liu
- Beijing Key Laboratory of Traditional Chinese Medicine Basic Research on Prevention and Treatment for Major Diseases, Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing 100700, China; (Y.W.); (J.S.); (Z.L.); (Y.Z.); (Y.L.)
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Seo HJ, Chung SJ, Cho MS, Park JY, Oh J. Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults. Foods 2023; 12:4049. [PMID: 38002107 PMCID: PMC10670800 DOI: 10.3390/foods12224049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/26/2023] Open
Abstract
Along with concerns regarding societal aging, the dietary requirements of older adults have become a priority. Older adults in Korea experience difficulties consuming animal protein sources as they age. Therefore, this study aimed to develop a senior-friendly food product using mackerel. Accordingly, carbohydrates and proteins were added to the brine solution before saturated vapor treatment. Calcium lactate and poly-gamma-glutamic acid were added to the sauce, and when compared to four commercial products (GT_R, GT_K, PC_K, and AC_G) in an acceptance test, the product was found to exhibit the highest overall liking score (p < 0.001). Higher flavor-liking and familiarity ratings were found to increase purchase intention, while higher flavor-liking, overall-liking, and familiarity ratings increased recommendation intention. Those in mid-to-late adulthood preferred the GT_R and PC_K samples, whereas the AC_G sample was preferred by those in very late adulthood. AC_G sample analysis suggested that those in the very late adulthood group had a relatively higher acceptance of spiciness. In this study, a calcium-added mackerel stew product was manufactured, meeting the standards for senior-friendly food in Korea. It will serve as a baseline for further research on fish- and mackerel-based foods for older adults, which is in its early stages.
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Affiliation(s)
- Hye-Ji Seo
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; (H.-J.S.); (S.-J.C.); (M.-S.C.)
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; (H.-J.S.); (S.-J.C.); (M.-S.C.)
| | - Mi-Sook Cho
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; (H.-J.S.); (S.-J.C.); (M.-S.C.)
| | - Ju-Yeon Park
- Hyundai Green Food. Co., Yongin 16827, Republic of Korea
| | - Jieun Oh
- College of Science & Industry Convergence, Ewha Womans University, Seoul 03760, Republic of Korea
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Yu Z, Wei Y, Fu C, Sablani SS, Huang Z, Han C, Li D, Sun Z, Qin H. Antimicrobial activity of gamma-poly (glutamic acid), a preservative coating for cherries. Colloids Surf B Biointerfaces 2023; 225:113272. [PMID: 36996631 DOI: 10.1016/j.colsurfb.2023.113272] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/13/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023]
Abstract
We investigated the minimum inhibitory concentration (MIC), antibacterial activity, and preservation ability of four molar masses of γ-polyglutamic acid (PGA) against Escherichia coli, Bacillus subtilis, and yeast. The antibacterial mechanism was determined based on the cell structure, membrane permeability, and microscopic morphology of the microorganisms. We then measured the weight loss, decay rate, total acid, catalase activity, peroxidase activity, and malondialdehyde content toward the possible use of PGA as a preservative coating for cherries. When the molar mass was greater than 700 kDa, the MIC for Escherichia coli and Bacillus subtilis was less than 2.5 mg/mL. The mechanism of action of the four molar masses of PGA was different with respect to the three microbial species, but a higher molar mass of PGA corresponded to stronger inhibition against the microbes. PGA of 2000 kDa molar mass damaged the microbial cellular structure, resulting in excretion of alkaline phosphatase, but PGA of 1.5 kDa molar mass affected the membrane permeability and the amount of soluble sugar. Scanning electron microscopy indicated the inhibitory effect of PGA. The antibacterial mechanism of PGA was related to the molar mass of PGA and the microbial membrane structure. Compared with the control, a PGA coating effectively inhibit the spoilage rate, delay the ripening, and prolong the shelf life of cherries.
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Parati M, Khalil I, Tchuenbou-Magaia F, Adamus G, Mendrek B, Hill R, Radecka I. Building a circular economy around poly(D/L-γ-glutamic acid)- a smart microbial biopolymer. Biotechnol Adv 2022; 61:108049. [DOI: 10.1016/j.biotechadv.2022.108049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 10/03/2022] [Accepted: 10/06/2022] [Indexed: 11/26/2022]
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Microbial Poly-γ-Glutamic Acid (γ-PGA) as an Effective Tooth Enamel Protectant. Polymers (Basel) 2022; 14:polym14142937. [PMID: 35890712 PMCID: PMC9317725 DOI: 10.3390/polym14142937] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/12/2022] [Accepted: 07/16/2022] [Indexed: 02/07/2023] Open
Abstract
Poly-γ-glutamic acid (γ-PGA) is a bio-derived water-soluble, edible, non-immunogenic nylon-like polymer with the biochemical characteristics of a polypeptide. This Bacillus-derived material has great potential for a wide range of applications, from bioremediation to tunable drug delivery systems. In the context of oral care, γ-PGA holds great promise in enamel demineralisation prevention. The salivary protein statherin has previously been shown to protect tooth enamel from acid dissolution and act as a reservoir for free calcium ions within oral cavities. Its superb enamel-binding capacity is attributed to the L-glutamic acid residues of this 5380 Da protein. In this study, γ-PGA was successfully synthesised from Bacillus subtilis natto cultivated on supplemented algae media and standard commercial media. The polymers obtained were tested for their potential to inhibit demineralisation of hydroxyapatite (HAp) when exposed to caries simulating acidic conditions. Formulations presenting 0.1, 0.25, 0.5, 0.75, 1, 2, 3 and 4% (w/v) γ-PGA concentration were assessed to determine the optimal conditions. Our data suggests that both the concentration and the molar mass of the γ-PGA were significant in enamel protection (p = 0.028 and p < 0.01 respectively). Ion Selective Electrode, combined with Fourier Transform Infra-Red studies, were employed to quantify enamel protection capacity of γ-PGA. All concentrations tested showed an inhibitory effect on the dissolution rate of calcium ions from hydroxyapatite, with 1% (wt) and 2% (wt) concentrations being the most effective. The impact of the average molar mass (M) on enamel dissolution was also investigated by employing commercial 66 kDa, 166 kDa, 440 kDa and 520 kDa γ-PGA fractions. All γ-PGA solutions adhered to the surface of HAp with evidence that this remained after 60 min of continuous acidic challenge. Inductively Coupled Plasma analysis showed a significant abundance of calcium ions associated with γ-PGA, which suggests that this material could also act as a responsive calcium delivery system. We have concluded that all γ-PGA samples tested (commercial and algae derived) display enamel protection capacity regardless of their concentration or average molar mass. However, we believe that γ-PGA D/L ratios might affect the binding more than its molar mass.
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Li D, Hou L, Gao Y, Tian Z, Fan B, Wang F, Li S. Recent Advances in Microbial Synthesis of Poly-γ-Glutamic Acid: A Review. Foods 2022; 11:foods11050739. [PMID: 35267372 PMCID: PMC8909396 DOI: 10.3390/foods11050739] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/12/2022] [Accepted: 02/26/2022] [Indexed: 02/01/2023] Open
Abstract
Poly-γ-glutamic acid (γ-PGA) is a natural, safe, non-immunogenic, biodegradable, and environmentally friendly glutamic biopolymer. γ-PGA has been regarded as a promising bio-based materials in the food field, medical field, even in environmental engineering field, and other industrial fields. Microbial synthesis is an economical and effective way to synthesize γ-PGA. Bacillus species are the most widely studied producing strains. γ-PGA biosynthesis involves metabolic pathway of racemization, polymerization, transfer, and catabolism. Although microbial synthesis of γ-PGA has already been used extensively, productivity and yield remain the major constraints for its industrial application. Metabolic regulation is an attempt to solve the above bottleneck problems and meet the demands of commercialization. Therefore, it is important to understand critical factors that influence γ-PGA microbial synthesis in depth. This review focuses on production strains, biosynthetic pathway, and metabolic regulation. Moreover, it systematically summarizes the functional properties, purification procedure, and industrial application of γ-PGA.
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Affiliation(s)
- Danfeng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (D.L.); (L.H.); (Y.G.); (Z.T.); (B.F.)
| | - Lizhen Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (D.L.); (L.H.); (Y.G.); (Z.T.); (B.F.)
| | - Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (D.L.); (L.H.); (Y.G.); (Z.T.); (B.F.)
| | - Zhiliang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (D.L.); (L.H.); (Y.G.); (Z.T.); (B.F.)
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (D.L.); (L.H.); (Y.G.); (Z.T.); (B.F.)
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: (F.W.); (S.L.); Tel.: +86-010-62815977 (F.W.); +86-010-62810295 (S.L.)
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (D.L.); (L.H.); (Y.G.); (Z.T.); (B.F.)
- Correspondence: (F.W.); (S.L.); Tel.: +86-010-62815977 (F.W.); +86-010-62810295 (S.L.)
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Teng NC, Pandey A, Hsu WH, Huang CS, Lee WF, Lee TH, Yang TCK, Yang TS, Yang JC. Rehardening and the Protective Effect of Gamma-Polyglutamic Acid/Nano-Hydroxyapatite Paste on Surface-Etched Enamel. Polymers (Basel) 2021; 13:4268. [PMID: 34883772 PMCID: PMC8659594 DOI: 10.3390/polym13234268] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/22/2021] [Accepted: 12/02/2021] [Indexed: 11/22/2022] Open
Abstract
Many revolutionary approaches are on the way pertaining to the high occurrence of tooth decay, which is an enduring challenge in the field of preventive dentistry. However, an ideal dental care material has yet to be fully developed. With this aim, this research reports a dramatic enhancement in the rehardening potential of surface-etched enamels through a plausible synergistic effect of the novel combination of γ-polyglutamic acid (γ-PGA) and nano-hydroxyapatite (nano-HAp) paste, within the limitations of the study. The percentage of recovery of the surface microhardness (SMHR%) and the surface parameters for 9 wt% γ-PGA/nano-HAp paste on acid-etched enamel were investigated with a Vickers microhardness tester and an atomic force microscope, respectively. This in vitro study demonstrates that γ-PGA/nano-HAp treatment could increase the SMHR% of etched enamel to 39.59 ± 6.69% in 30 min. To test the hypothesis of the rehardening mechanism and the preventive effect of the γ-PGA/nano-HAp paste, the surface parameters of mean peak spacing (Rsm) and mean arithmetic surface roughness (Ra) were both measured and compared to the specimens subjected to demineralization and/or remineralization. After the treatment of γ-PGA/nano-HAp on the etched surface, the reduction in Rsm from 999 ± 120 nm to 700 ± 80 nm suggests the possible mechanism of void-filling within a short treatment time of 10 min. Furthermore, ΔRa-I, the roughness change due to etching before remineralization, was 23.15 ± 3.23 nm, while ΔRa-II, the roughness change after remineralization, was 11.99 ± 3.90 nm. This statistically significant reduction in roughness change (p < 0.05) implies a protective effect against the demineralization process. The as-developed novel γ-PGA/nano-HAp paste possesses a high efficacy towards tooth microhardness rehardening, and a protective effect against acid etching.
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Affiliation(s)
- Nai-Chia Teng
- School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei 11031, Taiwan;
- Department of Dentistry, Taipei Medical University Hospital, Taipei 11031, Taiwan;
| | - Aditi Pandey
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 11052, Taiwan; (A.P.); (T.-H.L.)
| | - Wei-Hsin Hsu
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, Taipei 106, Taiwan; (W.-H.H.); (T.C.-K.Y.)
| | - Ching-Shuan Huang
- Department of Dentistry, Taipei Medical University Hospital, Taipei 11031, Taiwan;
| | - Wei-Fang Lee
- School of Dental Technology, College of Oral Medicine, Taipei Medical University, Taipei 110, Taiwan;
| | - Tzu-Hsin Lee
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 11052, Taiwan; (A.P.); (T.-H.L.)
| | - Thomas Chung-Kuang Yang
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, Taipei 106, Taiwan; (W.-H.H.); (T.C.-K.Y.)
| | - Tzu-Sen Yang
- Graduate Institute of Biomedical Optomechatronics, Taipei Medical University, Taipei 11031, Taiwan;
| | - Jen-Chang Yang
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 11052, Taiwan; (A.P.); (T.-H.L.)
- International Ph.D. Program in Biomedical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 11031, Taiwan
- Research Center of Biomedical Device, Taipei Medical University, Taipei 11052, Taiwan
- Research Center of Digital Oral Science and Technology, Taipei Medical University, Taipei 11052, Taiwan
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Thapa P, Thapa A, Khadka S, Sapkota S, Panta OP, Sharma S, Karki TB, Poudel P. Screening and characterization of potent poly glutamic acid producing Bacillus sp. isolated from Kinema, water and soil samples. Heliyon 2021; 7:e07715. [PMID: 34401591 PMCID: PMC8358410 DOI: 10.1016/j.heliyon.2021.e07715] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 06/18/2021] [Accepted: 08/02/2021] [Indexed: 12/30/2022] Open
Abstract
Microbially produced gamma poly glutamic acid (γ-PGA) is a commercially important biopolymer with many applications in foods and various other substances and are abundantly used in different parts of the world. With an aim to study the potent γ-PGA producing Bacillus species, a total of 47 different samples (Kinema, soil, and water) were randomly collected from different locations across the country, and Bacillus sp. were selectively isolated, screened, and characterized by performing physiological, biochemical, morphological, and 16S rRNA gene sequencing. The microbial production of γ-PGA was assayed with the selected isolates on the PGA medium and the metabolite obtained was recovered by ethanol precipitation method and further characterized by thin-layer chromatography (TLC). Thermotolerance (25-60 °C), pH tolerance (4-9), and NaCl tolerance (1-9%) tests were performed to optimize the bacterial growth and γ-PGA production and its viscosity were measured by Ostwald's viscometer. Out of 145 randomly selected colonies, 63 isolates were Gram-positive, rods, and endospore producers and were presumptively confirmed as genus Bacillus. Higher growth of γ-PGA producers were reported in 22 isolates and was found at optimum conditions such as temperature (30-37 °C), pH (6.5-7), incubation time (3 days), and NaCl concentration (3%) and γ-PGA thus produced was further verified by TLC with the retention factor (RF) value 0.27. The potent isolates were closely similar to Bacillus subtilis subsp. stercoris, Bacillus cereus, Bacillus paranthracis, and Bacillus licheniformis etc. Based on the findings of the study, B. licheniformis is the most potent γ-PGA producing Bacillus sp. which can further be used for the commercial production of γ-PGA. To the best of our knowledge, there is yet no published research from Nepal showing the production of the γ-PGA although microbially produced γ-PGA are the major constituents in some popular foods in particular communities of the country.
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Affiliation(s)
- Punam Thapa
- Department of Microbiology, National College (NIST), Tribhuvan University, P.O. Box: 8659, Khusibu, Naya Bazar, Kathmandu, Nepal
| | - Alina Thapa
- State Key Laboratory of Alpine Ecology and Biodiversity, Institute of Tibetan Plateau Research, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Sujan Khadka
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Sanjeep Sapkota
- State Key Laboratory of Respiratory Disease, Guangzhou Institutes of Biomedicine and Health, Chinese Academy of Sciences, Guangzhou, 510530, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Om Prakash Panta
- Department of Microbiology, National College (NIST), Tribhuvan University, P.O. Box: 8659, Khusibu, Naya Bazar, Kathmandu, Nepal
| | - Suprina Sharma
- Central Department of Microbiology, Tribhuvan University, Kirtipur, Kathmandu, 44601, Nepal
| | - Tika Bahadur Karki
- Department of Microbiology, National College (NIST), Tribhuvan University, P.O. Box: 8659, Khusibu, Naya Bazar, Kathmandu, Nepal
| | - Pramod Poudel
- Central Department of Biotechnology, Tribhuvan University, Kirtipur, Kathmandu, 44618, Nepal
- Research Division, University Grants Commission (UGC), P.O. Box: 10796, Sanothimi, Bhaktapur, Nepal
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García-García C, Baik I. Effects of poly-gamma-glutamic acid and vitamin B 6 supplements on sleep status: a randomized intervention study. Nutr Res Pract 2021; 15:309-318. [PMID: 34093972 PMCID: PMC8155219 DOI: 10.4162/nrp.2021.15.3.309] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/12/2020] [Accepted: 12/15/2020] [Indexed: 11/23/2022] Open
Abstract
BACKGROUD/OBJECTIVES Data regarding the effects of poly-γ-glutamic acid (γ-PGA) on sleep status are limited. This study aimed to test whether γ-PGA and vitamin B6 (VitB6) supplements improve sleep duration and quality. SUBJECTS/METHODS A factorial randomized, double-blinded, placebo-controlled crossover study included 47 adults (25 men and 22 women) who were free of chronic disease. Stratified randomized allocation considered age and gender for three interventions, group A (supplementation with γ-PGA 600 mg; n = 16), group B (supplementation with VitB6 100 mg; n = 14), and group C (dual supplementation of both γ-PGA 600 mg and VitB6 100 mg; n = 17). Participants underwent a 1-mon intervention period, followed by a 1-mon washout period, and then a second 1-mon intervention period. Differences (mean ± SD) in nighttime sleep status before and after supplementation were compared between the placebo and intervention groups using nonparametric tests. RESULTS Significant changes in sleep duration (0.27 ± 0.98 h, P < 0.05) and the Pittsburgh Sleep Quality Index global score (−0.52 ± 1.58, P < 0.05) indicating improved sleep status were observed in the intervention compared with the placebo of group C while no significant changes were observed in groups A and B. No statistical significance was detected between the intervention and the placebo; however, there was a greater increase in the group C intervention (4.59 ± 38.5 ng/mL) in serum serotonin concentrations than the groups A and B interventions. No side effects were observed. CONCLUSIONS On the basis of these findings, the dual supplementation of γ-PGA and VitB6 may be effective as functional food components to improve nighttime sleep status. Trial Registration Clinical Research Information Service Identifier: KCT0005083
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Affiliation(s)
- Carolina García-García
- Department of Foods and Nutrition, College of Science and Technology, Kookmin University, Seoul 02707, Korea
| | - Inkyung Baik
- Department of Foods and Nutrition, College of Science and Technology, Kookmin University, Seoul 02707, Korea
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Kojima H, Haraguchi T, Ikegami S, Nishikawa H, Yoshida M, Ozeki M, Kawasaki I, Uchida T. Preparation and Evaluation of Poly-γ-glutamic Acid Hydrogel Mixtures with Amlodipine Besylate: Effect on Ease of Swallowing and Taste Masking. Chem Pharm Bull (Tokyo) 2019; 67:1284-1292. [PMID: 31787655 DOI: 10.1248/cpb.c19-00548] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of the study was to prepare a poly-γ-glutamic acid hydrogel (PGA gel), to evaluate physicochemical properties, its ease of swallowing using texture profile analysis (TPA) and its taste-masking effects on amlodipine besylate (AML) using the artificial taste sensor and human gustatory sensation testing. Using TPA, 0.5 and 1.0% (w/v) PGA gels in the absence of drug were within the range of acceptability for use in people with difficulty swallowing according to permission criteria published by the Japanese Consumers Affairs Agency. The elution of AML from prepared PGA gels was complete within an hour and the gel did not appear to influence the bioavailability of AML. The sensor output of the basic bitterness sensor AN0 in response to AML mixed with 0.5 and 1.0% PGA gels was suppressed to a significantly greater degree than AML mixed with 0.5 and 1.0% agar. In human gustatory sensation testing, 0.5 and 1.0% PGA gels containing AML showed a potent bitterness-suppressing effect. Finally, 1H-NMR spectroscopic analysis was carried out to examine the mechanism of bitterness suppression when AML was mixed with PGA gel. The signals of the proton nearest to the nitrogen atom of AML shifted clearly upfield, suggesting an interaction between the amino group of AML and the carboxyl group of PGA gel. In conclusion, PGA gel is expected to be a useful excipient in formulations of AML, not only increasing ease of swallowing but also masking the bitterness of the basic drug.
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Affiliation(s)
- Honami Kojima
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | | | - Saeri Ikegami
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | | | - Miyako Yoshida
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Minoru Ozeki
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Ikuo Kawasaki
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Takahiro Uchida
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
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14
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Qamar Z, Haji Abdul Rahim ZB, Neon GS, Chew HP, Zeeshan T. Effectiveness of poly-γ-glutamic acid in maintaining enamel integrity. Arch Oral Biol 2019; 106:104482. [PMID: 31325718 DOI: 10.1016/j.archoralbio.2019.104482] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/10/2019] [Accepted: 07/12/2019] [Indexed: 11/16/2022]
Abstract
OBJECTIVE The aim of the study was to determine demineralisation inhibition and remineralisation potential of poly-γ-glutamic acid with its possible mechanism of action on human dental enamel. METHODOLOGY Three sodium-fluoride(NaF) concentration(0.01%w/v,0.1%w/v and 0.5%w/v respectively)and two poly-γ-glutamic acid(PGGA)concentration(1%w/v and 2%w/v respectively)were prepared in 0.1 M acetic acid(pH4.0)and deionized distilled water.For de/re-mineralisation study, tooth samples (18 teeth varnished, leaving a 2 mm2 window on the mid-buccal surfaces) were immersed in respective acidified NaF and PGGA solutions. The Ca2+ release/uptake was monitored with ISE over 72-hr with increasing pH every 24-h from 4.0 to 6.0.These teeth were later subjected to cross-sectional microhardness to determine integrated mineral recovery of enamel on increasing pH of respective acidified solution.In order to determine mechanism of PGGA,two concentrations of PGGA in deionized-water-solutions were used for tooth samples immersion followed by overnight drying then later subjected to Fourier Transform Infra-Red(FT-IR) analysis.The FT-IR analysis was also carried out on PGGA powder.For control,the experiment was repeated using hydroxyapatite(HAp)pellets.The density of PGGA solutions(1%and2%)was also measured to determine their dynamic viscosities. RESULTS The ISE and microhardness testing revealed statistically significant (ρ ≤ 0.05) dissolution inhibition and remineralisation potential for tooth sample treated with acidified 2%PGGA. From the FT-IR spectra, it was observed that the profiles of the enamel and HAp surfaces treated with 1%-and 2%-PGGA solutions were similar to those of PGGA powder.It was found that the viscosity of PGGA increases with increasing concentration. CONCLUSION The study implies that 2% PGGA is more effective than NaF as forms a coating layer to protect from demineralisation and promote remineralisation of the tooth surface.
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Affiliation(s)
- Zeeshan Qamar
- Department of Oral and Maxillofacial Surgery, Faculty of Dentistry, Riyadh Elm University, Riyadh, Saudi Arabia; Department of Oral Biology, Faculty of Dentistry, Liaquat College of Medicine and Dentistry, Karachi, Pakistan.
| | | | - Gan Seng Neon
- Department of Chemistry, Faculty of Science, University Malaya, Kuala lumpur, Malaysia
| | - Hooi Pin Chew
- Department of Restorative Dentistry, Faculty of Dentistry, University Malaya, Kuala lumpur, Malaysia
| | - Tayyaba Zeeshan
- Department of Oral & Craniofacial Sciences, Faculty of Dentistry, University Malaya, Kuala lumpur, Malaysia
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Coherent Aspects of Multifaceted Eco-friendly Biopolymer - Polyglutamic Acid from the Microbes. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.2.10] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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16
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Sha Y, Zhang Y, Qiu Y, Xu Z, Li S, Feng X, Wang M, Xu H. Efficient Biosynthesis of Low-Molecular-Weight Poly-γ-glutamic Acid by Stable Overexpression of PgdS Hydrolase in Bacillus amyloliquefaciens NB. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:282-290. [PMID: 30543111 DOI: 10.1021/acs.jafc.8b05485] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Low-molecular-weight poly-γ-glutamic acid (LMW-γ-PGA) has attracted much attention owing to its great potential in food, agriculture, medicine, and cosmetics. Current methods of LMW-γ-PGA production, including enzymatic hydrolysis, are associated with low operational stability. Here, an efficient method for stable biosynthesis of LMW-γ-PGA was conceived by overexpression of γ-PGA hydrolase in Bacillus amyloliquefaciens NB. To establish stable expression of γ-PGA hydrolase (PgdS) during fermentation, a novel plasmid pNX01 was constructed with a native replicon from endogenous plasmid p2Sip, showing a loss rate of 4% after 100 consecutive passages. Subsequently, this plasmid was applied in a screen of high activity PgdS hydrolase, leading to substantial improvements to γ-PGA titer with concomitant decrease in the molecular weight. Finally, a satisfactory yield of 17.62 ± 0.38 g/L LMW-γ-PGA with a weight-average molecular weight of 20-30 kDa was achieved by direct fermentation of Jerusalem artichoke tuber extract. Our study presents a potential method for commercial production of LMW-γ-PGA.
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Affiliation(s)
- Yuanyuan Sha
- State Key Laboratory of Materials-Oriented Chemical Engineering , Nanjing 211816 , China
- College of Food Science and Light Industry , Nanjing Tech University , Nanjing 211816 , China
| | - Yatao Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering , Nanjing 211816 , China
- College of Food Science and Light Industry , Nanjing Tech University , Nanjing 211816 , China
| | - Yibin Qiu
- State Key Laboratory of Materials-Oriented Chemical Engineering , Nanjing 211816 , China
- College of Food Science and Light Industry , Nanjing Tech University , Nanjing 211816 , China
| | - Zongqi Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering , Nanjing 211816 , China
- College of Food Science and Light Industry , Nanjing Tech University , Nanjing 211816 , China
| | - Sha Li
- State Key Laboratory of Materials-Oriented Chemical Engineering , Nanjing 211816 , China
- College of Food Science and Light Industry , Nanjing Tech University , Nanjing 211816 , China
| | - Xiaohai Feng
- State Key Laboratory of Materials-Oriented Chemical Engineering , Nanjing 211816 , China
- College of Food Science and Light Industry , Nanjing Tech University , Nanjing 211816 , China
| | - Mingxuan Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering , Nanjing 211816 , China
- College of Food Science and Light Industry , Nanjing Tech University , Nanjing 211816 , China
| | - Hong Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering , Nanjing 211816 , China
- College of Food Science and Light Industry , Nanjing Tech University , Nanjing 211816 , China
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Cao ZH, Green-Johnson JM, Buckley ND, Lin QY. Bioactivity of soy-based fermented foods: A review. Biotechnol Adv 2019; 37:223-238. [PMID: 30521852 DOI: 10.1016/j.biotechadv.2018.12.001] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 09/29/2018] [Accepted: 12/02/2018] [Indexed: 12/13/2022]
Abstract
For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique flavors, boosts nutritional values and increases or adds new functional properties. In this review, we describe the functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce. When possible, the contribution of specific bioactive components is highlighted. While numerous studies with in vitro and animal models have hinted at the functionality of fermented soy foods, ascribing health benefits requires well-designed, often complex human studies with analysis of diet, lifestyle, family and medical history combined with long-term follow-ups for each subject. In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, possibly mediated through direct action or bioactive metabolites, needs to be studied. Potential synergy or other interactions among the microorganisms carrying out the fermentation and the host's microbial community may also contribute to food functionality, but the details still require elucidation. Finally, safety evaluation of fermented soy foods has been limited, but is essential in order to provide guidelines for consumption and confirm lack of toxicity.
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Affiliation(s)
- Zhen-Hui Cao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Julia M Green-Johnson
- Faculty of Science, University of Ontario Institute of Technology (UOIT), Oshawa L1H 7K4, Canada
| | | | - Qiu-Ye Lin
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
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Solution scattering study of the Bacillus subtilis PgdS enzyme involved in poly-γ-glutamic acids degradation. PLoS One 2018; 13:e0195355. [PMID: 29608608 PMCID: PMC5880399 DOI: 10.1371/journal.pone.0195355] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 03/21/2018] [Indexed: 11/19/2022] Open
Abstract
The PgdS enzyme is a poly-γ-glutamic (γ-PGA) hydrolase, which has potential application for a controllable degradation of γ-PGA by enzymatic depolymerization; however, the structure of PgdS is still unknown. Here, to study in detail the full-length PgdS structure, we analyze the low-resolution architecture of PgdS hydrolase from Bacillus subtilis in solution using small angle X-ray scattering (SAXS) method. Combining with other methods, like dynamic light scattering and mutagenesis analyses, a model for the full length structure and the possible substrate delivery route of PgdS are proposed. The results will provide useful hints for future investigations into the mechanisms of γ-PGA degradation by the PgdS hydrolase and may provide valuable practical information.
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Lee JM, Kim JH, Kim KW, Lee BJ, Kim DG, Kim YO, Lee JH, Kong IS. Physicochemical properties, production, and biological functionality of poly-γ-d-glutamic acid with constant molecular weight from halotolerant Bacillus sp. SJ-10. Int J Biol Macromol 2018; 108:598-607. [DOI: 10.1016/j.ijbiomac.2017.12.055] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 07/25/2017] [Accepted: 12/08/2017] [Indexed: 12/13/2022]
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20
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Mitsunaga H, Meissner L, Büchs J, Fukusaki E. Branched chain amino acids maintain the molecular weight of poly(γ-glutamic acid) of Bacillus licheniformis ATCC 9945 during the fermentation. J Biosci Bioeng 2016; 122:400-5. [DOI: 10.1016/j.jbiosc.2016.03.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Revised: 03/10/2016] [Accepted: 03/11/2016] [Indexed: 10/21/2022]
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21
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Luo Z, Guo Y, Liu J, Qiu H, Zhao M, Zou W, Li S. Microbial synthesis of poly-γ-glutamic acid: current progress, challenges, and future perspectives. BIOTECHNOLOGY FOR BIOFUELS 2016; 9:134. [PMID: 27366207 PMCID: PMC4928254 DOI: 10.1186/s13068-016-0537-7] [Citation(s) in RCA: 142] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Accepted: 05/31/2016] [Indexed: 05/22/2023]
Abstract
Poly-γ-glutamic acid (γ-PGA) is a naturally occurring biopolymer made from repeating units of l-glutamic acid, d-glutamic acid, or both. Since some bacteria are capable of vigorous γ-PGA biosynthesis from renewable biomass, γ-PGA is considered a promising bio-based chemical and is already widely used in the food, medical, and wastewater industries due to its biodegradable, non-toxic, and non-immunogenic properties. In this review, we consider the properties, biosynthetic pathway, production strategies, and applications of γ-PGA. Microbial biosynthesis of γ-PGA and the molecular mechanisms regulating production are covered in particular detail. Genetic engineering and optimization of the growth medium, process control, and downstream processing have proved to be effective strategies for lowering the cost of production, as well as manipulating the molecular mass and conformational/enantiomeric properties that facilitate screening of competitive γ-PGA producers. Finally, future prospects of microbial γ-PGA production are discussed in light of recent progress, challenges, and trends in this field.
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Affiliation(s)
- Zhiting Luo
- />College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
| | - Yuan Guo
- />National Engineering Research Center for Non-Food Biorefinery, Guangxi Academy of Sciences, Nanning, 530004 China
| | - Jidong Liu
- />College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
| | - Hua Qiu
- />College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
| | - Mouming Zhao
- />College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
| | - Wei Zou
- />College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 Sichuan China
| | - Shubo Li
- />College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
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Ogunleye A, Bhat A, Irorere VU, Hill D, Williams C, Radecka I. Poly-γ-glutamic acid: production, properties and applications. MICROBIOLOGY-SGM 2014; 161:1-17. [PMID: 25288645 DOI: 10.1099/mic.0.081448-0] [Citation(s) in RCA: 208] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Poly-γ-glutamic acid (γ-PGA) is a naturally occurring biopolymer made up of repeating units of l-glutamic acid, d-glutamic acid or both. γ-PGA can exhibit different properties (conformational states, enantiomeric properties and molecular mass). Owing to its biodegradable, non-toxic and non-immunogenic properties, it has been used successfully in the food, medical and wastewater industries. Amongst other novel applications, it has the potential to be used for protein crystallization, as a soft tissue adhesive and a non-viral vector for safe gene delivery. This review focuses on the production, properties and applications of γ-PGA. Each application of γ-PGA utilizes specific properties attributed to various forms of γ-PGA. As a result of its growing applications, more strains of bacteria need to be investigated for γ-PGA production to obtain high yields of γ-PGA with different properties. Many medical applications (especially drug delivery) have exploited α-PGA. As γ-PGA is essentially different from α-PGA (i.e. it does not involve a chemical modification step and is not susceptible to proteases), it could be better utilized for such medical applications. Optimization of γ-PGA with respect to cost of production, molecular mass and conformational/enantiomeric properties is a major step in making its application practical. Analyses of γ-PGA production and knowledge of the enzymes and genes involved in γ-PGA production will not only help increase productivity whilst reducing the cost of production, but also help to understand the mechanism by which γ-PGA is effective in numerous applications.
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Affiliation(s)
- Adetoro Ogunleye
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK
| | - Aditya Bhat
- Aber Instruments, Science Park, Aberystwyth SY23 3AH, UK
| | - Victor U Irorere
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK
| | - David Hill
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK
| | - Craig Williams
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK
| | - Iza Radecka
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK
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LIM SUMIN, SHIM JAEYONG, OH SEJONG, RHEE MINSUK, SUNG MOONHEE, IMM JEEYOUNG. Effects of poly-γ-glutamic acid on the physicochemical characteristics of skim milk yoghurt. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00836.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lim SM, Kim J, Shim JY, Imm BY, Sung MH, Imm JY. Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0032-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Bajaj I, Singhal R. Poly (glutamic acid)--an emerging biopolymer of commercial interest. BIORESOURCE TECHNOLOGY 2011; 102:5551-61. [PMID: 21377358 DOI: 10.1016/j.biortech.2011.02.047] [Citation(s) in RCA: 214] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2010] [Revised: 02/09/2011] [Accepted: 02/10/2011] [Indexed: 05/08/2023]
Abstract
Poly (γ-glutamic acid) (PGA) is water-soluble, anionic, biodegradable, and edible biopolymer produced by Bacillus subtilis. It has multifarious potential applications in foods, pharmaceuticals, healthcare, water treatment and other fields. The production of PGA has already been established on the industrial scale. Various studies regarding the fermentative production, downstream processing and characterization of PGA have been reported in the literature. This review provides updated information on fermentative production of PGA by various bacterial strains and effect of fermentation conditions and media component on production of PGA in submerged as well as solid state fermentation. Information on the application of genetic engineering for enhancement of yield of PGA, kinetic studies for production of PGA in submerged fermentation and recovery and purification of PGA is included. An attempt has also been made to review the current and potential applications of PGA. This review may contribute to further development of this commercially and academically interesting biopolymer.
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Affiliation(s)
- Ishwar Bajaj
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India
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Mitsui N, Murasawa H, Sekiguchi J. Disruption of the cell wall lytic enzyme CwlO affects the amount and molecular size of poly-γ-glutamic acid produced by Bacillus subtilis (natto). J GEN APPL MICROBIOL 2011; 57:35-43. [PMID: 21478646 DOI: 10.2323/jgam.57.35] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Poly-γ-glutamic acid (γPGA), a polymer of glutamic acid, is a component of the viscosity substance of natto, a traditional Japanese food made from soybeans fermented with Bacillus subtilis (natto). Here we investigate the effects of the cell wall lytic enzymes belonging to the D,L-endopeptidases (LytE, LytF, CwlO and CwlS) on γPGA production by B. subtilis (natto). γPGA levels in a cwlO disruptant were about twofold higher than that of the wild-type strain, whereas disruption of the lytE, lytF and cwlS genes had little effect on γPGA production. The molecular size of γPGA in the cwlO disruptant was larger than that of the wild-type strain. A complementary strain was constructed by insertion of the entire cwlO gene into the amyE locus of the CwlO mutant genome, and γPGA production was restored to wild-type levels in this complementary strain. These results indicated that the peptidoglycan degradation enzyme, CwlO, plays an important role in γPGA production and affects the molecular size of γPGA.
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Affiliation(s)
- Nobuo Mitsui
- Department of Bioscience and Textile Technology, Interdisciplinary Graduate School of Science and Technology, Shinshu University, Ueda, Nagano, Japan
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Uenishi K, Fujita T, Ishida H, Fujii Y, Ohue M, Kaji H, Hirai M, Kakumoto M, Abrams SA. Fractional absorption of active absorbable algal calcium (AAACa) and calcium carbonate measured by a dual stable-isotope method. Nutrients 2010; 2:752-61. [PMID: 22254052 PMCID: PMC3257682 DOI: 10.3390/nu2070752] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2010] [Revised: 07/02/2010] [Accepted: 07/08/2010] [Indexed: 11/16/2022] Open
Abstract
With the use of stable isotopes, this study aimed to compare the bioavailability of active absorbable algal calcium (AAACa), obtained from oyster shell powder heated to a high temperature, with an additional heated seaweed component (Heated Algal Ingredient, HAI), with that of calcium carbonate. In 10 postmenopausal women volunteers aged 59 to 77 years (mean ± S.D., 67 ± 5.3), the fractional calcium absorption of AAACa and CaCO3 was measured by a dual stable isotope method. 44Ca-enriched CaCO3 and AAACa were administered in all subjects one month apart. After a fixed-menu breakfast and pre-test urine collection (Urine 0), 42Ca-enriched CaCl2 was intravenously injected, followed by oral administration of 44Ca-enriched CaCO3 without carrier 15 minutes later, and complete urine collection for the next 24 hours (Urine 24). The fractional calcium absorption was calculated as the ratio of Augmentation of 44Ca from Urine 0 to Urine 24/ augmentation of 42Ca from Urine 0 to Urine 24. Differences and changes of 44Ca and 42Ca were corrected by comparing each with 43Ca. Fractional absorption of AAACa (mean ± S.D., 23.1 ± 6.4), was distinctly and significantly higher than that of CaCO3 (14.7 ± 6.4; p = 0.0060 by paired t-test). The mean fractional absorption was approximately 1.57-times higher for AAACa than for CaCO3. The serum 25(OH) vitamin D level was low (mean ± S.D., 14.2 ± 4.95 ng/ml), as is common in this age group in Japan. Among the parameters of the bone and mineral metabolism measured, none displayed a significant correlation with the fractional absorption of CaCO3 and AAACa. Higher fractional absorption of AAACa compared with CaCO3 supports previous reports on the more beneficial effect of AAACa than CaCO3 for osteoporosis.
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Affiliation(s)
- Kazuhiro Uenishi
- Laboratory of Physiological Nutrition, Kagawa Nutrition University. 3-9-21 Chiyoda, Sakado, Saitama 350-0288, Japan
- Author to whom correspondence should be addressed: ; Tel.: 81-492-843-895; Fax: 81-492-843-895
| | - Takuo Fujita
- Katsuragi Hospital, 250-1 Makamicho, Kishiwada, Osaka 596-0842, Japan; (T.F.)
| | - Hiromi Ishida
- Laboratory of Administrative Dietetics, Kagawa Nutrition University. 3-9-21 Chiyoda, Sakado, Saitama 350-0288, Japan;
| | - Yoshio Fujii
- Fujii Clinic, 4-18-1 Tsutsujigaoka, Tarumi-ku, Kobe, Hyogo 650-0853, Japan;
| | - Mutsumi Ohue
- Katsuragi Hospital, 250-1 Makamicho, Kishiwada, Osaka 596-0842, Japan; (T.F.)
| | - Hiroshi Kaji
- Division of Diabetes, Metabolism and Endocrinology, Department of Internal Medicine, Kobe University Graduate School of Medicine, 7-5-1 Kusunokichou, Chuo-ku, Kobe, Hyogo 650-0017, Japan;
| | - Midori Hirai
- Department of Hospital Pharmacy and Pharmacodynamics, Kobe University Graduate School of Medicine, 7-5-1 Kusunokichou, Chuo-ku, Kobe, Hyogo 650-0017, Japan; (M.K.)
| | - Mikio Kakumoto
- Department of Hospital Pharmacy and Pharmacodynamics, Kobe University Graduate School of Medicine, 7-5-1 Kusunokichou, Chuo-ku, Kobe, Hyogo 650-0017, Japan; (M.K.)
| | - Steven A. Abrams
- Department of Agriculture, Agricultural Research Service, Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine and Texas Children’s Hospital, Houston, Texas 77030, USA;
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Kimura K, Fujimoto Z. Enzymatic Degradation of Poly-Gamma-Glutamic Acid. AMINO-ACID HOMOPOLYMERS OCCURRING IN NATURE 2010. [DOI: 10.1007/978-3-642-12453-2_6] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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