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Yurgel SN, Nadeem M, Cheema M. Microbial Consortium Associated with Crustacean Shells Composting. Microorganisms 2022; 10:1033. [PMID: 35630475 PMCID: PMC9145653 DOI: 10.3390/microorganisms10051033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/10/2022] [Accepted: 05/12/2022] [Indexed: 02/04/2023] Open
Abstract
Soil microbes play an essential role in the biodegradation of crustacean shells, which is the process of sustainable bioconversion to chitin derivatives ultimately resulting in the promotion of plant growth properties. While a number of microorganisms with chitinolytic properties have been characterized, little is known about the microbial taxa that participate in this process either by active chitin degradation or by facilitation of this activity through nutritional cooperation and composting with the chitinolytic microorganisms. In this study, we evaluated the transformation of the soil microbiome triggered by close approximation to the green crab shell surface. Our data indicate that the microbial community associated with green crab shell matter undergoes significant specialized changes, which was reflected in a decreased fungal and bacterial Shannon diversity and evenness and in a dramatic alteration in the community composition. The relative abundance of several bacterial and fungal genera including bacteria Flavobacterium, Clostridium, Pseudomonas, and Sanguibacter and fungi Mortierella, Mycochlamys, and Talaromyces were increased with approximation to the shell surface. Association with the shell triggered significant changes in microbial cooperation that incorporate microorganisms that were previously reported to be involved in chitin degradation as well as ones with no reported chitinolytic activity. Our study indicates that the biodegradation of crab shells in soil incorporates a consortium of microorganisms that might provide a more efficient way for bioconversion.
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Affiliation(s)
- Svetlana N. Yurgel
- USDA-ARS, Grain Legume Genetics and Physiology Research Unit, Prosser, WA 99350, USA
| | - Muhammad Nadeem
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland and Labrador, Corner Brook, NL A2H 5G4, Canada; (M.N.); (M.C.)
| | - Mumtaz Cheema
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland and Labrador, Corner Brook, NL A2H 5G4, Canada; (M.N.); (M.C.)
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2
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Sustainability in Heritage Wood Conservation: Challenges and Directions for Future Research. FORESTS 2021. [DOI: 10.3390/f13010018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Conserving the world’s cultural and natural heritage is considered a key contributor to achieving the targets set out in the United Nation’s Sustainable Development Goals, yet how much attention do we pay to the methods we use to conserve and protect this heritage? With a specific focus on wooden objects of cultural heritage, this review discusses the current state-of-the-art in heritage conservation in terms of sustainability, sustainable alternatives to currently used consolidants, and new research directions that could lead to more sustainable consolidants in the future. Within each stage a thorough discussion of the synthesis mechanisms and/or extraction protocols, particularly for bio-based resources is provided, evaluating resource usage and environmental impact. This is intended to give the reader a better understanding of the overall sustainability of each different approach and better evaluate consolidant choices for a more sustainable approach. The challenges facing the development of sustainable consolidants and recent research that is likely to lead to highly sustainable new consolidant strategies in the future are also discussed. This review aims to contribute to the ongoing discussion of sustainable conservation and highlight the role that consolidants play in truly sustainable heritage conservation.
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Endo A, Koizumi R, Nakazawa Y, Shiwa Y, Maeno S, Kido Y, Irisawa T, Muramatsu Y, Tada K, Yamazaki M, Myoda T. Characterization of the microbiota and chemical properties of pork loins during dry aging. Microbiologyopen 2021; 10:e1157. [PMID: 33415844 PMCID: PMC7914123 DOI: 10.1002/mbo3.1157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 12/10/2020] [Accepted: 12/21/2020] [Indexed: 12/14/2022] Open
Abstract
Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and juiciness in meat. Due to the long storage period and roles of indigenous microbiota in the maturation of several meat products, the microbiota of DA meat is of interest in terms of microbial contributions and food hygiene but has not yet been characterized in detail. This study identified the microbiota of pork loins during DA using culturing and culture‐independent meta‐16S rRNA gene sequencing and elucidated its characteristics. The amounts of free amino acids and profiles of aroma‐active compounds were also monitored by high‐performance liquid chromatography and gas chromatography, respectively. The meta‐16S rRNA gene sequencing revealed that Pseudomonas spp. generally dominated the microbiota throughout DA; however, the culturing analysis showed marked changes in the species composition during DA. Acinetobacter spp. were the second most dominant bacteria before DA in the culture‐independent analysis but became a minor population during DA. The cell numbers of yeasts showed an increased tendency during DA, and Debaryomyces hansenii was the only microorganism isolated from all meat samples throughout DA. Well‐known foodborne pathogens were not observed in two microbiota analyses. The amounts of free amino acids were increased by DA, and the number of aroma‐active compounds and their flavor dilution values markedly changed during DA. Most microbial isolates showed positive reactions with proteolytic and lipolytic activities, suggesting their contribution to tenderness and aroma production in DA meats.
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Affiliation(s)
- Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Ryosuke Koizumi
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan.,Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Yozo Nakazawa
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Yuh Shiwa
- Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, Tokyo, Japan.,NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan
| | - Shintaro Maeno
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Yoshihiko Kido
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Tomohiro Irisawa
- Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Yoshiki Muramatsu
- Department of Bioproduction and Environment Engineering, Faculty of Regional Environment Science, Tokyo University of Agriculture, Tokyo, Japan
| | - Kotaro Tada
- Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Masao Yamazaki
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Takao Myoda
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
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Rameshthangam P, Solairaj D, Arunachalam G, Ramasamy P. Chitin and Chitinases: Biomedical And Environmental Applications of Chitin and its Derivatives. ACTA ACUST UNITED AC 2020. [DOI: 10.14302/issn.2690-4829.jen-18-2043] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Disposal of chitin wastes from crustacean shell can cause environmental and health hazards. Chitin is a well known abundant natural polymer extracted after deproteinization and demineralization of the shell wastes of shrimp, crab, lobster, and krill. Extraction of chitin and its derivatives from waste material is one of the alternative ways to turn the waste into useful products. Chitinases are enzymes that degrade chitin. Chitinases contribute to the generation of carbon and nitrogen in the ecosystem. Chitin and chitinolytic enzymes are gaining importance for their biotechnological applications. The presence of surface charge and multiple functional groups make chitin as a beneficial natural polymer. Due to the reactive functional groups chitin can be used for the preparation of a spectrum of chitin derivatives such as chitosan, alkyl chitin, sulfated chitin, dibutyryl chitin and carboxymethyl chitin for specific applications in different areas. The present review is aimed to summarize the efficacy of the chitinases on the chitin and its derivatives and their diverse applications in biomedical and environmental field. Further this review also discusses the synthesis of various chitin derivatives in detail and brings out the importance of chitin and its derivatives in biomedical and environmental applications.
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Affiliation(s)
| | - Dhanasekaran Solairaj
- Department of Biotechnology, Alagappa University, Karaikudi 630003, Tamilnadu, India
| | - Gnanapragasam Arunachalam
- College of Poultry Productions and Management, Tamil Nadu Veterinary and Animal Sciences University, Hosur - 635 110, Tamil Nadu, India
| | - Palaniappan Ramasamy
- Director- Research, Sree Balaji Medical College and Hospital, BIHER- Bharath University, Chennai-600041, Tamil Nadu, India
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Martí-Quijal FJ, Príncep A, Tornos A, Luz C, Meca G, Tedeschi P, Ruiz MJ, Barba FJ, Mañes J. Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass ( Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods 2020; 9:foods9050576. [PMID: 32375408 PMCID: PMC7278823 DOI: 10.3390/foods9050576] [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: 04/02/2020] [Revised: 04/14/2020] [Accepted: 04/17/2020] [Indexed: 12/15/2022] Open
Abstract
During fish production processes, great amounts of by-products are generated, representing ≈30–70% of the initial weight. Thus, this research study is investigating 30 lactic acid bacteria (LAB) derived from the sea bass gastrointestinal tract, for anti-fungal activity. It has been previously suggested that LAB showing high proteolitic activity are the most suitable candidates for such an investigation. The isolation was made using a MRS (Man Rogosa Sharpe) broth cultivation medium at 37 ºC under anaerobiosis conditions, while the evaluation of the enzymatic activity was made using the API® ZYM kit. Taking into account the selected bacteria, a growing research was made fermenting two kinds of broths: (i) by-products (WB), and (ii) meat (MB). Both were fermented at three different times (24, 48 and 72 h). Then, the antifungal activities of both fermented by-products and meat broths were determined qualitatively and quantitatively in solid and liquid medium against two different strains of the genera Penicillium, Aspergillus and Fusarium. After the experiments, a total of 30 colonies were isolated, observing a proteolytic activity in 7 of the isolated strains, which belong to Lactobacillus genus, and the two more active strains were identified by polymerase chain reaction (PCR) as L. plantarum. Several strains evidenced antifungal activity showing an inhibition halo and Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values between 1–32 g/L and 8–32 g/L, respectively. In conclusion, the isolated bacteria of sea bass had the ability to promote the antifungal activity after the fermentation process, thus being a useful tool to give an added value to fish industry by-products.
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Affiliation(s)
- Francisco J. Martí-Quijal
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Andrea Príncep
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Adrián Tornos
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Carlos Luz
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Giuseppe Meca
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Paola Tedeschi
- Department of Chemical and Pharmaceutical Sciences, University of Ferrara, Via Fossato di Mortara 17, 44121 Ferrara, Italy;
| | - María-José Ruiz
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Francisco J. Barba
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
- Correspondence:
| | - Jordi Mañes
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
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Arnold ND, Brück WM, Garbe D, Brück TB. Enzymatic Modification of Native Chitin and Conversion to Specialty Chemical Products. Mar Drugs 2020; 18:md18020093. [PMID: 32019265 PMCID: PMC7073968 DOI: 10.3390/md18020093] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Revised: 01/27/2020] [Accepted: 01/28/2020] [Indexed: 12/19/2022] Open
Abstract
Chitin is one of the most abundant biomolecules on earth, occurring in crustacean shells and cell walls of fungi. While the polysaccharide is threatening to pollute coastal ecosystems in the form of accumulating shell-waste, it has the potential to be converted into highly profitable derivatives with applications in medicine, biotechnology, and wastewater treatment, among others. Traditionally this is still mostly done by the employment of aggressive chemicals, yielding low quality while producing toxic by-products. In the last decades, the enzymatic conversion of chitin has been on the rise, albeit still not on the same level of cost-effectiveness compared to the traditional methods due to its multi-step character. Another severe drawback of the biotechnological approach is the highly ordered structure of chitin, which renders it nigh impossible for most glycosidic hydrolases to act upon. So far, only the Auxiliary Activity 10 family (AA10), including lytic polysaccharide monooxygenases (LPMOs), is known to hydrolyse native recalcitrant chitin, which spares the expensive first step of chemical or mechanical pre-treatment to enlarge the substrate surface. The main advantages of enzymatic conversion of chitin over conventional chemical methods are the biocompability and, more strikingly, the higher product specificity, product quality, and yield of the process. Products with a higher Mw due to no unspecific depolymerisation besides an exactly defined degree and pattern of acetylation can be yielded. This provides a new toolset of thousands of new chitin and chitosan derivatives, as the physio-chemical properties can be modified according to the desired application. This review aims to provide an overview of the biotechnological tools currently at hand, as well as challenges and crucial steps to achieve the long-term goal of enzymatic conversion of native chitin into specialty chemical products.
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Affiliation(s)
- Nathanael D. Arnold
- Werner Siemens Chair of Synthetic Biotechnology, Dept. of Chemistry, Technical University of Munich (TUM), 85748 Garching, Germany; (N.D.A.); (D.G.)
| | - Wolfram M. Brück
- Institute for Life Technologies, University of Applied Sciences Western Switzerland Valais-Wallis, 1950 Sion 2, Switzerland;
| | - Daniel Garbe
- Werner Siemens Chair of Synthetic Biotechnology, Dept. of Chemistry, Technical University of Munich (TUM), 85748 Garching, Germany; (N.D.A.); (D.G.)
| | - Thomas B. Brück
- Werner Siemens Chair of Synthetic Biotechnology, Dept. of Chemistry, Technical University of Munich (TUM), 85748 Garching, Germany; (N.D.A.); (D.G.)
- Correspondence:
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Tan YN, Lee PP, Chen WN. Microbial extraction of chitin from seafood waste using sugars derived from fruit waste-stream. AMB Express 2020; 10:17. [PMID: 31993825 PMCID: PMC6987273 DOI: 10.1186/s13568-020-0954-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Accepted: 01/11/2020] [Indexed: 12/04/2022] Open
Abstract
Chitin and chitosan are natural amino polysaccharides that have exceptional biocompatibility in a wide range of applications such as drug delivery carriers, antibacterial agents and food stabilizers. However, conventional chemical extraction methods of chitin from marine waste are costly and hazardous to the environment. Here we report a study where shrimp waste was co-fermented with Lactobacillus plantarum subsp. plantarum ATCC 14917 and Bacillus subtilis subsp. subtilis ATCC 6051 and chitin was successfully extracted after deproteinization and demineralization of the prawn shells. The glucose supplementation for fermentation was replaced by waste substrates to reduce cost and maximize waste utilization. A total of 10 carbon sources were explored, namely sugarcane molasses, light corn syrup, red grape pomace, white grape pomace, apple peel, pineapple peel and core, potato peel, mango peel, banana peel and sweet potato peel. The extracted chitin was chemically characterized by Fourier Transform Infrared Spectroscopy (FTIR) to measure the degree of acetylation, elemental analysis (EA) to measure the carbon/nitrogen ratio and X-ray diffraction (XRD) to measure the degree of crystallinity. A comparison of the quality of the crude extracted chitin was made between the different waste substrates used for fermentation and the experimental results showed that the waste substrates generally make a suitable replacement for glucose in the fermentation process. Red grape pomace resulted in recovery of chitin with a degree of deacetylation of 72.90%, a carbon/nitrogen ratio of 6.85 and a degree of crystallinity of 95.54%. These achieved values were found to be comparable with and even surpassed commercial chitin.
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Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.12.004] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Zote J, Passari AK, Zothanpuia, Siddaiah CN, Kumar NS, Abd Allah EF, Hashem A, Alqarawi AA, Malik JA, Singh BP. Phylogenetic affiliation and determination of bioactive compounds of bacterial population associated with organs of mud crab, Scylla olivacea. Saudi J Biol Sci 2018; 25:1743-1754. [PMID: 30591795 PMCID: PMC6303169 DOI: 10.1016/j.sjbs.2018.08.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 08/25/2018] [Accepted: 08/25/2018] [Indexed: 11/29/2022] Open
Abstract
Mud crab belongs to the genus Scylla is an economically valuable and preferred species for costal aquaculture in Asian countries, including India. In recent years, there has been a tremendous expansion of Scylla farming, which has led to increasing research on its habit and habitats. However, there has been no study undertaken to understand the role of the bacterial population associated with the different organs of the mud crab, Scylla olivacea. In total, 43 isolates were recovered from four selected parts of the crab (carapace, n = 18; abdomen n = 11; leg, n = 8; and hand, n = 6), and the 16S rRNA gene was used to identify the bacterial isolates. The antimicrobial potential along with the detection of modular polyketide synthase (PKSI), cytochrome P450 hydroxylase (CYP) and non-ribosomal peptide synthetase (NRPS) gene clusters were investigated to show a relationship among the biosynthetic genes with their useful aspects. Additionally, the potential three strains (BPS_CRB12, BPS_CRB14 and BPS_CRB41), which showed significant antimicrobial activities, also showed the presence of twenty volatile compounds (VOCs) using GC-MS analysis. We conclude that the strain Aneurinibacillus aneurinilyticus BPS_CRB41 could be source for the production of bioactive compounds.
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Affiliation(s)
- Joanne Zote
- Department of Biotechnology, Aizawl, Mizoram University, Mizoram 796004, India
| | - Ajit Kumar Passari
- Department of Biotechnology, Aizawl, Mizoram University, Mizoram 796004, India
| | - Zothanpuia
- Department of Biotechnology, Aizawl, Mizoram University, Mizoram 796004, India
| | | | | | - Elsayed Fathi Abd Allah
- Plant Production Department, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Abeer Hashem
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. 2455, Riyadh 11451, Saudi Arabia
| | - Abdulaziz A Alqarawi
- Plant Production Department, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Jahangir Ahmad Malik
- Plant Production Department, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Bhim Pratap Singh
- Department of Biotechnology, Aizawl, Mizoram University, Mizoram 796004, India
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ChiBio: An Integrated Bio-refinery for Processing Chitin-Rich Bio-waste to Specialty Chemicals. GRAND CHALLENGES IN MARINE BIOTECHNOLOGY 2018. [DOI: 10.1007/978-3-319-69075-9_14] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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da Silva FKP, Brück DW, Brück WM. Isolation of proteolytic bacteria from mealworm (Tenebrio molitor) exoskeletons to produce chitinous material. FEMS Microbiol Lett 2017; 364:4084566. [DOI: 10.1093/femsle/fnx177] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Accepted: 08/14/2017] [Indexed: 11/14/2022] Open
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12
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Philibert T, Lee BH, Fabien N. Current Status and New Perspectives on Chitin and Chitosan as Functional Biopolymers. Appl Biochem Biotechnol 2016; 181:1314-1337. [PMID: 27787767 DOI: 10.1007/s12010-016-2286-2] [Citation(s) in RCA: 108] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Accepted: 10/10/2016] [Indexed: 11/24/2022]
Abstract
The natural biopolymer chitin and its deacetylated product chitosan are found abundantly in nature as structural building blocks and are used in all sectors of human activities like materials science, nutrition, health care, and energy. Far from being fully recognized, these polymers are able to open opportunities for completely novel applications due to their exceptional properties which an economic value is intrinsically entrapped. On a commercial scale, chitosan is mainly obtained from crustacean shells rather than from the fungal and insect sources. Significant efforts have been devoted to commercialize chitosan extracted from fungal and insect sources to completely replace crustacean-derived chitosan. However, the traditional chitin extraction processes are laden with many disadvantages. The present review discusses the potential bioextraction of chitosan from fungal, insect, and crustacean as well as its superior physico-chemical properties. The different aspects of fungal, insects, and crustacean chitosan extraction methods and various parameters having an effect on the yield of chitin and chitosan are discussed in detail. In addition, this review also deals with essential attributes of chitosan for high value-added applications in different fields and highlighted new perspectives on the production of chitin and deacetylated chitosan from different sources with the concomitant reduction of the environmental impact.
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Affiliation(s)
- Tuyishime Philibert
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Byong H Lee
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China. .,Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 24341, South Korea. .,Department of Microbiology/Immunology, McGill University, Montreal, QC, H9X3V9, Canada.
| | - Nsanzabera Fabien
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
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