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Hou Q, Wang Y, Qu D, Zhao H, Tian L, Zhou J, Liu J, Guo Z. Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis. Food Res Int 2024; 184:114257. [PMID: 38609235 DOI: 10.1016/j.foodres.2024.114257] [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: 01/05/2024] [Revised: 03/19/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
High-temperature Daqu (HTD) is the starter for producing sauce-flavor Baijiu, with different-colored Daqu (white, yellow, and black) reflecting variations in fermentation chamber conditions, chemical reactions, and associated microbiota. Understanding the relationship between Daqu characteristics and flavor/taste is challenging yet vital for improving Baijiu fermentation. This study utilized metagenomic sequencing, physicochemical analysis, and electronic sensory evaluation to compare three different-colored HTD and their roles in fermentation. Fungi and bacteria dominated the HTD-associated microbiota, with fungi increasing as the fermentation temperature rose. The major fungal genera were Aspergillus (40.17%) and Kroppenstedtia (21.16%), with Aspergillus chevalieri (25.65%) and Kroppenstedtia eburnean (21.07%) as prevalent species. Microbial communities, functionality, and physicochemical properties, particularly taste and flavor, were color-specific in HTD. Interestingly, the microbial communities in different-colored HTDs demonstrated robust functional complementarity. White Daqu exhibited non-significantly higher α-diversity compared to the other two Daqu. It played a crucial role in breaking down substrates such as starch, proteins, hyaluronic acid, and glucan, contributing to flavor precursor synthesis. Yellow Daqu, which experienced intermediate temperature and humidity, demonstrated good esterification capacity and a milder taste profile. Black Daqu efficiently broke down raw materials, especially complex polysaccharides, but had inferior flavor and taste. Notably, large within-group variations in physicochemical quality and microbial composition were observed, highlighting limitations in color-based HTD quality assessment. Water content in HTD was associated with Daqu flavor, implicating its crucial role. This study revealed the complementary roles of the three HTD types in sauce-flavor Baijiu fermentation, providing valuable insights for product enhancement.
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Affiliation(s)
- Qiangchuan Hou
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Yurong Wang
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Dingwu Qu
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Huijun Zhao
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Longxin Tian
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Jiaping Zhou
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Juzhen Liu
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Zhuang Guo
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China.
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Zhang X, Tang Y, Gao F, Xu X, Chen G, Li Y, Wang L. Low-cost and efficient strategy for brown algal hydrolysis: Combination of alginate lyase and cellulase. BIORESOURCE TECHNOLOGY 2024; 397:130481. [PMID: 38395233 DOI: 10.1016/j.biortech.2024.130481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/19/2024] [Accepted: 02/20/2024] [Indexed: 02/25/2024]
Abstract
Brown algae are rich in biostimulants that not only stimulate the overall development and growth of plants but also have great beneficial effects on the whole soil-plant system. However, alginate, the major component of brown algae, is comparatively difficult to degrade. The cost of preparing alginate oligosaccharides (AOSs) is still too high to produce seaweed fertilizer. In this work, the marine bacterium Vibrio sp. B1Z05 is found to be capable of efficient alginate depolymerization and harbors an extended pathway for alginate metabolism. The B1Z05 extracellular cell-free supernatant exhibited great potential for AOS production at low cost, which, together with cellulase, can efficiently hydrolyze seaweed. The brown algal hydrolysis rates were significantly greater than those of the commercial alginate lyase product CE201, and the obtained seaweed extracts were rich in phytohormones. This work provides a low-cost but efficient strategy for the sustainable production of desirable AOSs and seaweed fertilizer.
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Affiliation(s)
- Xiyue Zhang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Yongqi Tang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Feng Gao
- Qingdao Vland Biotech Company Group, Qingdao 266061, China
| | - Xiaodong Xu
- Qingdao Vland Biotech Company Group, Qingdao 266061, China
| | - Guanjun Chen
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Yingjie Li
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China.
| | - Lushan Wang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
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Chen C, Li X, Lu C, Zhou X, Chen L, Qiu C, Jin Z, Long J. Advances in alginate lyases and the potential application of enzymatic prepared alginate oligosaccharides: A mini review. Int J Biol Macromol 2024; 260:129506. [PMID: 38244735 DOI: 10.1016/j.ijbiomac.2024.129506] [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: 11/02/2023] [Revised: 01/04/2024] [Accepted: 01/12/2024] [Indexed: 01/22/2024]
Abstract
Alginate is mainly a linear polysaccharide composed of randomly arranged β-D-mannuronic acid and α-L-guluronic acid linked by α, β-(1,4)-glycosidic bonds. Alginate lyases degrade alginate mainly adopting a β-elimination mechanism, breaking the glycosidic bonds between the monomers and forming a double bond between the C4 and C5 sugar rings to produce alginate oligosaccharides consisting of 2-25 monomers, which have various physiological functions. Thus, it can be used for the continuous industrial production of alginate oligosaccharides with a specific degree of polymerization, in accordance with the requirements of green exploitation of marine resources. With the development of structural analysis, the quantity of characterized alginate lyase structures is progressively growing, leading to a concomitant improvement in understanding the catalytic mechanism. Additionally, the use of molecular modification methods including rational design, truncated expression of non-catalytic domains, and recombination of conserved domains can improve the catalytic properties of the original enzyme, enabling researchers to screen out the enzyme with the expected excellent performance with high success rate and less workload. This review presents the latest findings on the catalytic mechanism of alginate lyases and outlines the methods for molecular modifications. Moreover, it explores the connection between the degree of polymerization and the physiological functions of alginate oligosaccharides, providing a reference for enzymatic preparation development and utilization.
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Affiliation(s)
- Chen Chen
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingfei Li
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Cheng Lu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Bioengineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xing Zhou
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chao Qiu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Jie Long
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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Du M, Li X, Qi W, Li Y, Wang L. Identification and characterization of a critical loop for the high activity of alginate lyase VaAly2 from the PL7_5 subfamily. Front Microbiol 2024; 14:1333597. [PMID: 38282736 PMCID: PMC10811132 DOI: 10.3389/fmicb.2023.1333597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Accepted: 12/27/2023] [Indexed: 01/30/2024] Open
Abstract
As the major component in the cell wall of brown algae, alginates are degradable by alginate lyases via β-elimination. Alginate lyases can be categorized into various polysaccharide lyase (PL) families, and PL7 family alginate lyases are the largest group and can be divided into six subfamilies. However, the major difference among different PL7 subfamilies is not fully understood. In this work, a marine alginate lyase, VaAly2, from Vibrio alginolyticus ATCC 17749 belonging to the PL7_5 subfamily was identified and characterized. It displayed comparatively high alginolytic activities toward different alginate substrates and functions as a bifunctional lyase. Molecular docking and biochemical analysis suggested that VaAly2 not only contains a key catalyzing motif (HQY) conserved in the PL7 family but also exhibits some specific characters limited in the PL7_5 subfamily members, such as the key residues and a long loop1 structure around the active center. Our work provides insight into a loop structure around the center site which plays an important role in the activity and substrate binding of alginate lyases belonging to the PL7_5 subfamily.
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Affiliation(s)
- Muxuan Du
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
- School of Life Sciences, Shandong University, Qingdao, China
| | - Xue Li
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Weipeng Qi
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, China
| | - Yingjie Li
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Lushan Wang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
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Wang S, Zhang B, Chang X, Zhao H, Zhang H, Zhao T, Qi H. Potential use of seaweed polysaccharides as prebiotics for management of metabolic syndrome: a review. Crit Rev Food Sci Nutr 2023:1-21. [DOI: 10.1080/10408398.2023.2191135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Tang L, Bao M, Wang Y, Fu Z, Han F, Yu W. Effects of Module Truncation of a New Alginate Lyase VxAly7C from Marine Vibrio xiamenensis QY104 on Biochemical Characteristics and Product Distribution. Int J Mol Sci 2022; 23:ijms23094795. [PMID: 35563187 PMCID: PMC9102848 DOI: 10.3390/ijms23094795] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/23/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
Alginate lyase has received extensive attention as an important tool for oligosaccharide preparation, pharmaceutical production, and energy biotransformation. Noncatalytic module carbohydrate-binding modules (CBM) have a major impact on the function of alginate lyases. Although the effects of two different families of CBMs on enzyme characteristics have been reported, the effect of two combined CBM32s on enzyme function has not been elucidated. Herein, we cloned and expressed a new multimodular alginate lyase, VxAly7C, from Vibrioxiamenensis QY104, consisting of two CBM32s at N-terminus and a polysaccharide lyase family 7 (PL7) at C-terminus. To explore the function of CBM32s in VxAly7C, full-length (VxAly7C-FL) and two truncated mutants, VxAly7C-TM1 (with the first CBM32 deleted) and VxAly7C-TM2 (with both CBM32s deleted), were characterized. The catalytic efficiency of recombinant VxAly7C-TM2 was 1.82 and 4.25 times higher than that of VxAly7C-TM1 and VxAly7C-FL, respectively, indicating that CBM32s had an antagonistic effect. However, CBM32s improved the temperature stability, the adaptability in an alkaline environment, and the preference for polyG. Moreover, CBM32s contributed to the production of tri- and tetrasaccharides, significantly affecting the end-product distribution. This study advances the understanding of module function and provides a reference for broader enzymatic applications and further enzymatic improvement and assembly.
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Affiliation(s)
- Luyao Tang
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (L.T.); (M.B.); (Y.W.); (Z.F.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycoengineering, Qingdao 266003, China
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengmeng Bao
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (L.T.); (M.B.); (Y.W.); (Z.F.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycoengineering, Qingdao 266003, China
| | - Ying Wang
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (L.T.); (M.B.); (Y.W.); (Z.F.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycoengineering, Qingdao 266003, China
| | - Zheng Fu
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (L.T.); (M.B.); (Y.W.); (Z.F.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycoengineering, Qingdao 266003, China
| | - Feng Han
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (L.T.); (M.B.); (Y.W.); (Z.F.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycoengineering, Qingdao 266003, China
- Correspondence: (F.H.); (W.Y.); Tel.: +86-532-82032067 (F.H.); +86-532-82031680 (W.Y.)
| | - Wengong Yu
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (L.T.); (M.B.); (Y.W.); (Z.F.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycoengineering, Qingdao 266003, China
- Correspondence: (F.H.); (W.Y.); Tel.: +86-532-82032067 (F.H.); +86-532-82031680 (W.Y.)
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