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Terholsen H, Myrtollari K, Larva M, Möller C, Taden A, Kourist R, Bornscheuer UT, Kracher D. Spectrophotometric and Fluorimetric High-Throughput Assays for Phenolic Acid Decarboxylase. Chembiochem 2023; 24:e202300207. [PMID: 37191502 DOI: 10.1002/cbic.202300207] [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] [Received: 03/16/2023] [Revised: 05/15/2023] [Accepted: 05/16/2023] [Indexed: 05/17/2023]
Abstract
Biocatalytic decarboxylation of hydroxycinnamic acids yields phenolic styrenes, which are important precursors for antioxidants, epoxy coatings, adhesives and other polymeric materials. Bacillus subtilis decarboxylase (BsPAD) is a cofactor-independent enzyme that catalyzes the cleavage of carbon dioxide from p-coumaric-, caffeic-, and ferulic acid with high catalytic efficiency. Real-time spectroscopic assays for decarboxylase reactions remove the necessity of extensive sample workup, which is required for HPLC, mass spectrometry, gas chromatography, or NMR methods. This work presents two robust and sensitive assays based on photometry and fluorimetry that allow decarboxylation reactions to be followed with high sensitivity while avoiding product extraction and long analysis times. Optimized assay procedures were used to measure BsPAD activity in cell lysates and to determine the kinetic constants (KM and Vmax ) of the purified enzyme for p-coumaric-, caffeic- and ferulic acid. Substrate inhibition was shown for caffeic acid.
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Affiliation(s)
- Henrik Terholsen
- Institute of Biochemistry Department of Biotechnology and Enzyme Catalysis, University of Greifswald, Felix-Hausdorff-Straße 4, 17487, Greifswald, Germany
| | - Kamela Myrtollari
- Institute of Molecular Biotechnology, Graz University of Technology, Petersgasse 14, 8010, Graz, Austria
- Henkel AG & Co. KGaA, Adhesive Research, Henkelstraße 67, 40191, Düsseldorf, Germany
| | - Mirna Larva
- Institute of Molecular Biotechnology, Graz University of Technology, Petersgasse 14, 8010, Graz, Austria
| | - Christina Möller
- Institute of Biochemistry Department of Biotechnology and Enzyme Catalysis, University of Greifswald, Felix-Hausdorff-Straße 4, 17487, Greifswald, Germany
| | - Andreas Taden
- Henkel AG & Co. KGaA, Adhesive Research, Henkelstraße 67, 40191, Düsseldorf, Germany
| | - Robert Kourist
- Institute of Molecular Biotechnology, Graz University of Technology, Petersgasse 14, 8010, Graz, Austria
- acib - Austrian Centre of Industrial Biotechnology, Petersgasse 14, 8010, Graz, Austria
- BioTechMed-Graz, Mozartgasse 12/II, 8010, Graz, Austria
| | - Uwe T Bornscheuer
- Institute of Biochemistry Department of Biotechnology and Enzyme Catalysis, University of Greifswald, Felix-Hausdorff-Straße 4, 17487, Greifswald, Germany
| | - Daniel Kracher
- Institute of Molecular Biotechnology, Graz University of Technology, Petersgasse 14, 8010, Graz, Austria
- BioTechMed-Graz, Mozartgasse 12/II, 8010, Graz, Austria
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Tsapou EA, Ntourtoglou G, Drosou F, Tataridis P, Lalas S, Dourtoglou V. Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts. Front Bioeng Biotechnol 2022; 10:964174. [PMID: 36177179 PMCID: PMC9513813 DOI: 10.3389/fbioe.2022.964174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 08/03/2022] [Indexed: 11/23/2022] Open
Abstract
Glycerol is the main organic by-product of the biodiesel industry and it can be a source of carbon for fermentations or a substrate for biotransformations. This work investigates a process that uses pulsed electric field (PEF) to enhance polyol and propanediols extraction from a glycerol/glucose fermentation broth. Three different commercial, non-Saccharomyces strains, Torulaspora delbrueckii Prelude (Hansen), Torulaspora delbrueckii Biodiva 291 (Lallemand) and Metschnikowia pulcherrima (Lallemand) were studied. The results revealed that PEF had a positive impact on the extraction of polyols ranging from 12 to 191%, independently of fermentation conditions. Torulaspora delbrueckii Biodiva 291 (Lallemand) was found to be more efficient at pH 7.1. An optimized chromatography-based method for the qualitative and quantitative determination of the formed products evaluated. The experiments were carried out either in flasks or in a bioreactor.
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Affiliation(s)
- Evangelia A. Tsapou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - George Ntourtoglou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Fotini Drosou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Panagiotis Tataridis
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Stavros Lalas
- Department of Food Science and Nutrition, University of Thessaly, Karditsa, Greece
| | - Vassilis Dourtoglou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
- *Correspondence: Vassilis Dourtoglou,
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Pappas VM, Lakka A, Palaiogiannis D, Athanasiadis V, Bozinou E, Ntourtoglou G, Makris DP, Dourtoglou VG, Lalas SI. Optimization of Pulsed Electric Field as Standalone "Green" Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves. Antioxidants (Basel) 2021; 10:1554. [PMID: 34679689 PMCID: PMC8533100 DOI: 10.3390/antiox10101554] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Olive leaves (OLL) are reported as a source of valuable antioxidants and as an agricultural by-product/waste. Thus, a twofold objective with multi-level cost and environmental benefits arises for a "green" standalone extraction technology. This study evaluates the OLL waste valorization through maximizing OLL extracts polyphenol concentration utilizing an emerging "green" non-thermal technology, Pulsed Electric Field (PEF). It also provides further insight into the PEF assistance span for static solid-liquid extraction of OLL by choosing and fine-tuning important PEF parameters such as the extraction chamber geometry, electric field strength, pulse duration, pulse period (and frequency), and extraction duration. The produced extracts were evaluated via comparison amongst them and against extracts obtained without the application of PEF. The Folin-Ciocalteu method, high-performance liquid chromatography, and differential scanning calorimetry were used to determine the extraction efficiency. The optimal PEF contribution on the total polyphenols extractability (38% increase with a 117% increase for specific metabolites) was presented for rectangular extraction chamber, 25% v/v ethanol:water solvent, pulse duration (tpulse) 2 μs, electric field strength (E) 0.85 kV cm-1, 100 μs period (Τ), and 15 min extraction duration (textraction), ascertaining a significant dependence of PEF assisting extraction performance to the parameters chosen.
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Affiliation(s)
- Vasileios M. Pappas
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Achillia Lakka
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Dimitrios Palaiogiannis
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Vassilis Athanasiadis
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Eleni Bozinou
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - George Ntourtoglou
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
- Department of Wine, Vine & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., Egaleo, GR-12243 Athens, Greece;
| | - Dimitris P. Makris
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Vassilis G. Dourtoglou
- Department of Wine, Vine & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., Egaleo, GR-12243 Athens, Greece;
| | - Stavros I. Lalas
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
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Enhancement of Polyphenols Recovery from Rosa canina, Calendula officinalis and Castanea sativa Using Pulsed Electric Field. BEVERAGES 2021. [DOI: 10.3390/beverages7030063] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The current study evaluates the Pulsed Electric Field (PEF) technique for the extraction of polyphenols from the plants Rosa canina, Calendulaofficinalis and Castanea sativa. These plants are traditionally used both for the preparation of therapeutic decoctions and the aromatization of beverages (alcoholic or not). Pulses of 10 μs duration were used to apply electric field intensities ranging from 1.2 to 2.0 kV cm−1. The period of the phenomenon was set to 1 ms, with a total extraction time of 20 min. The total polyphenol content as well as the identified polyphenolic compounds of the extracts were determined for monitoring and evaluation. To estimate the PEF effect, control extracts were prepared using the same process as PEF extracts but without the application of electric field. For all the three plant materials studied, the PEF technique appeared to be successful in increasing polyphenols extraction. The application of a moderate to high electric field, up to 1.4 kV cm−1, resulted in increased total and individual polyphenols recovery, reaching 63.79% and 84%, respectively, in the case of Rosa canina fruits.
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Athanasiadis V, Lakka A, Palaiogiannis D, Pappas VM, Bozinou E, Ntourtoglou G, Makris DP, Dourtoglou VG, Lalas SI. Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds. Foods 2021; 10:2014. [PMID: 34574126 PMCID: PMC8469738 DOI: 10.3390/foods10092014] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 11/28/2022] Open
Abstract
The present study aimed to evaluate the pulsed electric field (PEF)-assisted extraction of phytochemicals from Salvia officinalis L. leaves. The study parameters included a PEF pulse duration of 10 or 100 μs for 30 min, using different "green" extraction solvents: pure ethanol, pure water, and their mixtures at 25, 50, and 75% v/v concentrations. The resulting extracts were evaluated against reference extracts obtained without PEF. For estimation of the extraction efficiency, the content in total polyphenols, individual polyphenols, and volatile compounds, as well as the resistance to oxidation, were determined. The optimal PEF contribution on the total and individual polyphenols, rosmarinic acid, extractability (up to 73.2% and 403.1% increase, respectively) was obtained by 25% v/v aqueous ethanol solvent using a pulse duration of 100 μs. PEF was proven to also affect the final concentration and composition of volatile compounds of the extracts obtained.
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Affiliation(s)
- Vassilis Athanasiadis
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.A.); (A.L.); (D.P.); (V.M.P.); (E.B.); (G.N.); (D.P.M.)
| | - Achillia Lakka
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.A.); (A.L.); (D.P.); (V.M.P.); (E.B.); (G.N.); (D.P.M.)
| | - Dimitrios Palaiogiannis
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.A.); (A.L.); (D.P.); (V.M.P.); (E.B.); (G.N.); (D.P.M.)
| | - Vasileios M. Pappas
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.A.); (A.L.); (D.P.); (V.M.P.); (E.B.); (G.N.); (D.P.M.)
| | - Eleni Bozinou
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.A.); (A.L.); (D.P.); (V.M.P.); (E.B.); (G.N.); (D.P.M.)
| | - George Ntourtoglou
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.A.); (A.L.); (D.P.); (V.M.P.); (E.B.); (G.N.); (D.P.M.)
- Department of Wine, Vine, & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., GR-12243 Egaleo, Athens, Greece;
| | - Dimitris P. Makris
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.A.); (A.L.); (D.P.); (V.M.P.); (E.B.); (G.N.); (D.P.M.)
| | - Vassilis G. Dourtoglou
- Department of Wine, Vine, & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., GR-12243 Egaleo, Athens, Greece;
| | - Stavros I. Lalas
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.A.); (A.L.); (D.P.); (V.M.P.); (E.B.); (G.N.); (D.P.M.)
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Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves. BEVERAGES 2021. [DOI: 10.3390/beverages7030045] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Olive leaves (OLL), an agricultural waste by-product, are considered a significant bioresource of polyphenols, known as bioactive compounds. This study evaluates the pulsed electric field (PEF) technique for the extraction of polyphenols from OLL. The study parameters included a series of “green” solvents (ethanol, water as well as mixtures of them at a 25% step gradient) and different input values for the pulse duration of PEF. The phytochemical extraction degree was evaluated using total phenol concentration (Folin–Ciocalteu method) and high-performance liquid chromatography (HPLC) analyses, while the antioxidant activity was assessed using differential scanning calorimetry (DSC). The results obtained from the PEF extracts were compared with those of the extracts produced without the PEF application. The highest PEF effect was observed for aqueous ethanol, 25% v/v, using a pulse duration of 10 μs. The increase in the total polyphenols reached 31.85%, while the increase in the specific metabolites reached 265.67%. The recovery in polyphenols was found to depend on the solvent, the pulse duration of treatment and the structure of the metabolites extracted.
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Evaluation of Pulsed Electric Field Polyphenol Extraction from Vitis vinifera, Sideritis scardica and Crocus sativus. CHEMENGINEERING 2021. [DOI: 10.3390/chemengineering5020025] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
This study exploited the application of pulsed electric field (PEF) on the recovery of polyphenols from aerial parts of Sideritis scardica, tepals of Crocus sativus, and fruits of Vitis vinifera. Short pulses of 10 μs in a period of 1 ms were applied to the plant material, while different electric field intensities, 1.2 to 2.0 kV/cm were tested to optimize the procedure. The content in total polyphenols and the polyphenolic profile of the plant extracts were evaluated. Along with PEF samples, control samples were prepared for comparison. PEF treatment enhanced the recovery in total polyphenols for all the three plants examined. A significant increase was noticed in each plant tested and PEF condition applied, though lower electric field intensities up to 1.4 kV/cm proved to be more effective. Under the optimum electric field intensities, 1.4 kV/cm for V. vinifera and 1.2 kV/cm for S. scardica and C. sativus, increases of 49.15%, 35.25%, and 44.36% in total polyphenol content, respectively, were achieved. Additionally, an 85% increase of quercetin 3-rutinoside for V. vinifera, a 56% of apigenin 7-O-glucoside for S. scardica, and a 64% increase for kaempferol 3-O-glucoside for C. sativus were obtained.
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