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Xu H, Zhang L, Feng X, Yang Q, Zheng K, Duan S, Cheng L. Metagenomic and proteomic analysis of bacterial retting community and proteome profile in the degumming process of kenaf bast. BMC PLANT BIOLOGY 2022; 22:516. [PMID: 36333799 PMCID: PMC9636830 DOI: 10.1186/s12870-022-03890-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Data on the microbial community and functional proteins associated with degumming in kenaf remains scant. Here, we analyzed the microbial communities associated with kenaf (Hibiscus cannabinus) bast fibers during retting to identify potential candidate degumming bacteria. Retting liquids were collected and analyzed at 0 days, 10 days, and 34 days and then evaluated the yield and quality of kenaf fiber at the different retting times. Besides, the microbial communities were characterized using metagenomic and proteomic analysis by LC-MS/MS technology. RESULTS The data showed that increase in the retting time significantly improves the softness, dispersion, and fiber whiteness of the kenaf fiber. The relative abundance of Acinetobacter increased from 2.88% at the baseline to 6.64% at the 34th retting. On the other hand, some members of Clostridium were reduced from 3% at the baseline to 2% at the 34th retting. Analysis of carbohydrate active enzymes showed constant changes in the utilization of carbohydrates. Besides, benzoquinone reductase, cellobiose dehydrogenase, glucose 1-oxidase, aryl alcohol oxidase and alcohol oxidase were the top five most abundant enzymes in the retting liquids. This present results demonstrated that the expressions of B7GYR8, Q6RYW5 and Q6FFK2 proteins were suppressed in Acinetobacter with the retting time. On the contrary, P05149 was upregulated with the retting time. In Clostridium, P37698, P52040 and P54937 proteins were upregulated with the retting time. CONCLUSION In addition, bacteria Acinetobacter and Clostridium might be playing important roles in the kenaf degumming process. Similarly, up-regulation of P37698, P52040 and P54937 proteins is an important manifestation and mediates important roles in the degumming process.
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Affiliation(s)
- Huan Xu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Science, 348 West XianJiahu Road, Changsha, China
| | - Lixia Zhang
- Xinyang City Academy of Agricultural Sciences, 20 Minquan South Street, Shihe District, Xinyang, Henan, China
| | - Xiangyuan Feng
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Science, 348 West XianJiahu Road, Changsha, China
| | - Qi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Science, 348 West XianJiahu Road, Changsha, China
| | - Ke Zheng
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Science, 348 West XianJiahu Road, Changsha, China
| | - Shengwen Duan
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Science, 348 West XianJiahu Road, Changsha, China.
| | - Lifeng Cheng
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Science, 348 West XianJiahu Road, Changsha, China.
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2
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Ultrasound-mediated pectin extraction from pseudostem waste of Musa balbisiana: a resource from banana debris. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04538-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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3
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Sharma N, Sahoo D, Rai AK, Singh SP. A highly alkaline pectate lyase from the Himalayan hot spring metagenome and its bioscouring applications. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Zhang X, Guo J, Ma Y, Lyu L, Ji Y, Guo Y, Hao X. Green Degumming Technology of Hemp and a Comparison between Chemical and Biological Degumming. ACS OMEGA 2021; 6:35067-35075. [PMID: 34963988 PMCID: PMC8697592 DOI: 10.1021/acsomega.1c05831] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Accepted: 11/26/2021] [Indexed: 05/13/2023]
Abstract
This paper provides an efficient and environmentally friendly biochemical degumming method for hemp fiber, which can address the problems of high temperature, high pressure, and extreme pollution of the traditional chemical method and the harsh reaction conditions of biological degumming, such as a long reaction time and pH. In the biochemical method, dilute solutions of alkali pectinase lyase and chemical additives were used to process the hemp fiber and then the fiber composition and structure were investigated. A comparison of the chemical, biological, and biochemical degumming methods shows that the biochemical method can replace the chemical one causing a similar degumming effect, both being better than the biological method. The best proportion of the biochemical solution was found to be 1.5% alkali pectinase lyase, and for chemical auxiliaries the total amount of alkali was ≤0.4% and the total amount of salt was ≤0.8%. The best conditions of the biochemical degumming process were determined to be a bath ratio of 1:10, reaction temperature of 60 °C, and the time of 60 min. After degumming, the composition of the fiber was as follows: lignin 3.69%, pectin 4.09%, hemicellulose 13.34%, and cellulose 78.87%. The fiber quality index of fibers dealt by the biochemical method shows that the linear density was 4.66 dtex, length was 35.6 mm, and fracture strength was 64.5 cN/dtex, which were higher than those treated by the chemical method. This shows that the biological degumming method can be a green degumming method with higher efficiency, lower consumption, and pollution, as well as has a broad application scope.
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Affiliation(s)
- Xin Zhang
- School
of Textile and Material Technology, Dalian
Polytechnic University, Qinggongyuan No. 1, Ganjingzi district, Dalian 116034, China
| | - Jing Guo
- School
of Textile and Material Technology, Dalian
Polytechnic University, Qinggongyuan No. 1, Ganjingzi district, Dalian 116034, China
| | - Yue Ma
- School
of Textile and Material Technology, Dalian
Polytechnic University, Qinggongyuan No. 1, Ganjingzi district, Dalian 116034, China
| | - Lihua Lyu
- School
of Textile and Material Technology, Dalian
Polytechnic University, Qinggongyuan No. 1, Ganjingzi district, Dalian 116034, China
| | - Yingchao Ji
- School
of Textile and Material Technology, Dalian
Polytechnic University, Qinggongyuan No. 1, Ganjingzi district, Dalian 116034, China
| | - Yafei Guo
- Quartermaster
Engineering Technology Institute, Academy
of Military Sciences, North Ave. No. 28, Xizhimen, Haidian District, Beijing 100082, China
| | - Xinmin Hao
- Quartermaster
Engineering Technology Institute, Academy
of Military Sciences, North Ave. No. 28, Xizhimen, Haidian District, Beijing 100082, China
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5
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Zhang S, Bilal M, Zdarta J, Cui J, Kumar A, Franco M, Ferreira LFR, Iqbal HMN. Biopolymers and nanostructured materials to develop pectinases-based immobilized nano-biocatalytic systems for biotechnological applications. Food Res Int 2021; 140:109979. [PMID: 33648214 DOI: 10.1016/j.foodres.2020.109979] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 11/27/2020] [Accepted: 12/08/2020] [Indexed: 02/08/2023]
Abstract
Pectinases are the emerging enzymes of the biotechnology industry with a 25% share in the worldwide food and beverage enzyme market. These are green and eco-friendly tools of nature and hold a prominent place among the commercially produced enzymes. Pectinases exhibit applications in various industrial bioprocesses, such as clarification of fruit juices and wine, degumming, and retting of plant fibers, extraction of antioxidants and oil, fermentation of tea/coffee, wastewater remediation, modification of pectin-laden agro-industrial waste materials for high-value products biosynthesis, manufacture of cellulose fibres, scouring, bleaching, and size reduction of fabric, cellulosic biomass pretreatment for bioethanol production, etc. Nevertheless, like other enzymes, pectinases also face the challenges of low operational stability, recoverability, and recyclability. To address the above-mentioned problems, enzyme immobilization has become an eminently promising approach to improve their thermal stability and catalytic characteristics. Immobilization facilitates easy recovery and recycling of the biocatalysts multiple times, leading to enhanced performance and commercial feasibility.In this review, we illustrate recent developments on the immobilization of pectinolytic enzymes using polymers and nanostructured materials-based carrier supports to constitute novel biocatalytic systems for industrial exploitability. The first section reviewed the immobilization of pectinases on polymers-based supports (ca-alginate, chitosan, agar-agar, hybrid polymers) as a host matrix to construct robust pectinases-based biocatalytic systems. The second half covers nanostructured supports (nano-silica, magnetic nanostructures, hybrid nanoflowers, dual-responsive polymeric nanocarriers, montmorillonite clay), and cross-linked enzyme aggregates for enzyme immobilization. The biotechnological applications of the resulted immobilized robust pectinases-based biocatalytic systems are also meticulously vetted. Finally, the concluding remarks and future recommendations are also given.
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Affiliation(s)
- Shuangshuang Zhang
- School of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, Huai'an 223003, China
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, China.
| | - Jakub Zdarta
- Institute of Chemical Technology and Engineering, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, PL-60965 Poznan, Poland
| | - Jiandong Cui
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, No 29, 13th, Avenue, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, PR China
| | - Ashok Kumar
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, Himachal Pradesh 173 234, India
| | - Marcelo Franco
- Department of Exact and Technological Sciences, State University of Santa Cruz, 45654-370 Ilhéus, Brazil
| | - Luiz Fernando Romanholo Ferreira
- Graduate Program in Process Engineering, Tiradentes University, Murilo Dantas Avenue, 300, Farolândia, 49032-490 Aracaju, Sergipe, Brazil; Institute of Technology and Research, Murilo Dantas Avenue, 300, Farolândia, 49032-490 Aracaju, Sergipe, Brazil
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico.
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Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry. J CHEM-NY 2020. [DOI: 10.1155/2020/4791408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
An important component of the pectinase enzyme complex is pectin lyase (polymethylgalacturonate lyase; EC 4.2.2.10). In this study, extracellular pectin lyase enzyme was produced from Acinetobacter calcoaceticus bacteria. Pectin lyase was then purified using three-phase precipitation (TPP) technique with 25.5% yield. The pectin lyase was immobilized covalently via the L-glutaraldehyde spacer to the carboxymethyl cellulose. The immobilized pectin lyase was magnetized using Fe3O4 nanoparticles. Purified pectin lyase was connected to magnetized support material after 90 min at the rate of 80%. The most appropriate immobilization conditions were determined as pH 8 and 30°C. By characterizing the free and immobilized enzyme, KM, Vmax, and optimum pH and optimum temperature values were determined. It was optimum pH 8 and temperature 50°C for both free and immobilized pectin lyase. The structural characterization of the immobilized pectin lyase modified with Fe3O4 nanoparticles was carried out by SEM, FT-IR, and XRD chromatographic analyses. At the end of the study, free and immobilized enzymes were used for purification of some fruit juices and results were compared.
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7
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Zeuner B, Thomsen TB, Stringer MA, Krogh KBRM, Meyer AS, Holck J. Comparative Characterization of Aspergillus Pectin Lyases by Discriminative Substrate Degradation Profiling. Front Bioeng Biotechnol 2020; 8:873. [PMID: 32850731 PMCID: PMC7406575 DOI: 10.3389/fbioe.2020.00873] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Accepted: 07/07/2020] [Indexed: 11/13/2022] Open
Abstract
Fungal genomes often contain several copies of genes that encode carbohydrate active enzymes having similar activity. The copies usually have slight sequence variability, and it has been suggested that the multigenecity represents distinct reaction optima versions of the enzyme. Whether the copies represent differences in substrate attack proficiencies of the enzyme have rarely been considered. The genomes of Aspergillus species encode several pectin lyases (EC 4.2.2.10), which all belong to polysaccharide lyase subfamily PL1_4 in the CAZy database. The enzymes differ in terms of sequence identity and phylogeny, and exhibit structural differences near the active site in their homology models. These enzymes catalyze pectin degradation via eliminative cleavage of the α-(1,4) glycosidic linkages in homogalacturonan with a preference for linkages between methyl-esterified galacturonate residues. This study examines four different pectin lyases (PelB, PelC, PelD, and PelF) encoded by the same Aspergillus sp. (namely A. luchuensis), and further compares two PelA pectin lyases from two related Aspergillus spp. (A. aculeatus and A. tubingensis). We report the phylogeny, enzyme kinetics, and enzymatic degradation profiles of the enzymes' action on apple pectin, citrus pectin, and sugar beet pectin. All the pectin lyases exerted highest reaction rate on apple pectin [degree of methoxylation (DM) 69%, degree of acetylation (DAc) 2%] and lowest reaction rate on sugar beet pectin (DM 56%, DAc 19%). Activity comparison at pH 5-5.5 produced the following ranking: PelB > PelA > PelD > PelF > PelC. The evolution of homogalacturonan-oligomer product profiles during reaction was analyzed by liquid chromatography with mass spectrometry (LC-MS) detection. This analyses revealed subtle differences in the product profiles indicating distinct substrate degradation preferences amongst the enzymes, notably with regard to acetyl substitutions. The LC-MS product profiling analysis thus disclosed that the multigenecity appears to provide the fungus with additional substrate degradation versatility. This product profiling furthermore represents a novel approach to functionally compare pectin-degrading enzymes, which can help explain structure-function relations and reaction properties of disparate copies of carbohydrate active enzymes. A better understanding of the product profiles generated by pectin modifying enzymes has significant implications for targeted pectin modification in food and biorefinery processes.
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Affiliation(s)
- Birgitte Zeuner
- Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
| | - Thore Bach Thomsen
- Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
| | | | | | - Anne S Meyer
- Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
| | - Jesper Holck
- Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
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Immobilization of Purified Pectin Lyase from Pseudomonas putida onto Magnetic Lily Flowers ( Lilium candidum L.) Nanoparticles and Applicability in Industrial Processes. Molecules 2020; 25:molecules25112671. [PMID: 32526868 PMCID: PMC7321098 DOI: 10.3390/molecules25112671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 05/26/2020] [Accepted: 05/27/2020] [Indexed: 11/19/2022] Open
Abstract
Pectinases are an important class of enzymes distributed in many higher plants and microorganisms. One of these enzymes is pectin lyase which has an important role in industrial applications such as clarification of fruit juices. Pectin lyase was purified with 73% yield from Pseudomonas putida bacteria and was 220.7-fold using three phase precipitation technique. Molecular weight of purified pectin lyase was determined as 32.88 kDa with SDS-polyacrylamide gel electrophoresis. The pectin lyase was immobilized covalently via the L-glutaraldehyde spacer to the cellulosic structures of lily flowers (Lilium candidum L.). The immobilized enzyme was then magnetized by modifying with γ-Fe3O4 nanoparticles and determined the most appropriate immobilization conditions as pH 6 and 30 °C. Purified pectin lyase was connected to magnetized support material after 60 min at the rate of 86.4%. The optimum pH and temperatures for the free and immobilized pectin lyase was found to be 6.0 and 40 °C. pH and thermal stabilities of the free and immobilized pectin lyase enzyme have been preserved at high-low temperatures and pH. The structural characterization of the immobilized pectin lyase was performed by SEM, FT-IR, and XRD chromatographic analyses and it was observed that the support materials structure was appropriated to immobilization with pectin lyase and to modify with Fe3O4 nanoparticles.
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9
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Duan SW, Cheng LF, Feng XY, Yang Q, Liu ZY, Zheng K, Peng YD. Insights on bio-degumming of kenaf bast based on metagenomic and proteomics. BMC Genomics 2020; 21:121. [PMID: 32013905 PMCID: PMC6998070 DOI: 10.1186/s12864-020-6531-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Accepted: 01/23/2020] [Indexed: 11/27/2022] Open
Abstract
Background Microbes play important roles in kanef-degumming. This study aims at identifying the key candidate microbes and proteins responsible for the degumming of kenaf bast (Hibiscus cannabinus). Kenaf bast was cut into pieces and immersed into microbia fermentation liquid collected from different sites. Fermentation liquid samples were collected at 0, 40, 110 and 150 h and then subjected to the 16S/18S rRNA sequencing analysis and isobaric tag for relative and absolute quantitation (iTRAQ) analysis. The microbial (bacterial and fungal) diversity and the differentially expressed proteins/peptides (DEPs) were identified. Results With the prolonged degumming time, the weight loss rate increased, the bacterial diversity was decreased. [Weeksellaceae], Enterobacteriaceae and Moraxellaceae were rapidly increased at 0~40 h, and then decreased and were gradually replaced by Bacteroidaceae from 40 h to 150 h. Similarly, Chryseobacterium and Dysgonomonas were gradually increased at 0~110 h and then decreased; Acinetobacter and Lactococcus were increased at 0~40 h, followed by decrease. Bacteroides was the dominant genus at 150 h. Sequencing 18S rRNA-seq showed the gradually decreased Wallemia hederae and increased Codosiga hollandica during degumming. iTRAQ data analysis showed Rds1, and pyruvate kinase I was decreased and increased in the kanef-degumming, respectively. Other DEPs of ferredoxin I, superoxide dismutase and aconitatehydratase were identified to be related to the Glyoxylate and dicarboxylate metabolism (ko00630). Conclusions Bacteria including Chryseobacterium, Dysgonomonas, Acinetobacter, Lactococcus and Bacteroidesand fungi like Wallemia hederae and Codosiga hollandica are key candidate microbes for kanef degumming.
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Affiliation(s)
- Sheng Wen Duan
- Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences, Changsha, 410000, China
| | - Li Feng Cheng
- Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences, Changsha, 410000, China
| | - Xiang Yuan Feng
- Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences, Changsha, 410000, China
| | - Qi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences, Changsha, 410000, China
| | - Zhi Yuan Liu
- Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences, Changsha, 410000, China
| | - Ke Zheng
- Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences, Changsha, 410000, China
| | - Yuan De Peng
- Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences, Changsha, 410000, China.
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