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Abdullahi AD, Unban K, Saenjum C, Kodchasee P, Kangwan N, Thananchai H, Shetty K, Khanongnuch C. Antibacterial activities of Miang extracts against selected pathogens and the potential of the tannin-free extracts in the growth inhibition of Streptococcus mutans. PLoS One 2024; 19:e0302717. [PMID: 38718045 PMCID: PMC11078415 DOI: 10.1371/journal.pone.0302717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Accepted: 04/08/2024] [Indexed: 05/12/2024] Open
Abstract
Bacterial pathogens have remained a major public health concern for several decades. This study investigated the antibacterial activities of Miang extracts (at non-neutral and neutral pH) against Bacillus cereus TISTR 747, Escherichia coli ATCC 22595, Salmonella enterica serovar Typhimurium TISTR 292 and Streptococcus mutans DMST 18777. The potential of Polyvinylpolypyrrolidone (PVPP)-precipitated tannin-free Miang extracts in growth-inhibition of the cariogenic Streptococcus mutans DMST 18777 and its biofilms was also evaluated. The tannin-rich fermented extracts had the best bacterial growth inhibition against S. mutans DMST 18777 with an MIC of 0.29 and 0.72 mg/mL for nonfilamentous fungi (NFP) Miang and filamentous-fungi-processed (FFP) Miang respectively. This observed anti-streptococcal activity still remained after PVPP-mediated precipitation of bioactive tannins especially, in NFP and FFP Miang. Characterization of the PVPP-treated extracts using High performance liquid chromatography quadrupole-time of flight-mass spectrometry (HPLC-QToF-MS) analysis, also offered an insight into probable compound classes responsible for the activities. In addition, Crystal violet-staining also showed better IC50 values for NFP Miang (4.30 ± 0.66 mg/mL) and FFP Miang (12.73 ± 0.11 mg/mL) against S. mutans DMST 18777 biofilms in vitro. Homology modeling and molecular docking analysis using HPLC-MS identified ligands in tannin-free Miang supernatants, was performed against modelled S. mutans DMST 18777 sortase A enzyme. The in silico analysis suggested that the inhibition by NFP and FFP Miang might be attributed to the presence of ellagic acid, flavonoid aglycones, and glycosides. Thus, these Miang extracts could be optimized and explored as natural active pharmaceutical ingredients (NAPIs) for applications in oral hygienic products.
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Affiliation(s)
- Aliyu Dantani Abdullahi
- Interdisciplinary Program in Biotechnology, The Graduate School, Chiang Mai University, Muang, Chiang Mai, Thailand
| | - Kridsada Unban
- Faculty of Agro-Industry, Division of Food Science and Technology, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, Thailand
| | - Chalermpong Saenjum
- Faculty of Pharmacy, Department of Pharmaceutical Sciences, Chiang Mai University, Muang, Chiang Mai, Thailand
| | - Pratthana Kodchasee
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Muang, Chiang Mai, Thailand
| | - Napapan Kangwan
- Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Hathairat Thananchai
- Faculty of Medicine, Department of Microbiology, Chiang Mai University, Muang, Chiang Mai, Thailand
| | - Kalidas Shetty
- Faculty of Agriculture, Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, United States of America
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Muang, Chiang Mai, Thailand
- Faculty of Science, Department of Biology, Chiang Mai University, Chiang Mai, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai, Thailand
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Phovisay S, Kodchasee P, Abdullahi AD, Kham NNN, Unban K, Kanpiengjai A, Saenjum C, Shetty K, Khanongnuch C. Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate. Foods 2024; 13:1335. [PMID: 38731704 PMCID: PMC11083779 DOI: 10.3390/foods13091335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
This study focused on isolating tannin-tolerant yeasts from Miang, a fermented tea leaf product collected from northern Laos PDR, and investigating related food applications. From 43 Miang samples, six yeast isolates capable of ethanol production were obtained, with five isolates showing growth on YPD agar containing 4% (w/v) tannic acid. Molecular identification revealed three isolates as Saccharomyces cerevisiae (B5-1, B5-2, and C6-3), along with Candida tropicalis and Kazachstania humilis. Due to safety considerations, only Saccharomyces spp. were selected for further tannic acid tolerance study to advance food applications. Tannic acid at 1% (w/v) significantly influenced ethanol fermentation in all S. cerevisiae isolates. Notably, B5-2 and C6-3 showed high ethanol fermentation efficiency (2.5% w/v), while others were strongly inhibited. The application of tannin-tolerant yeasts in longan fruit wine (LFW) fermentation with longan seed extract (LSE) supplementation as a source of tannin revealed that C6-3 had the best efficacy for LFW fermentation. C6-3 showed promising efficacy, particularly with LSE supplementation, enhancing phenolic compounds, antioxidant activity, and inhibiting α-glucosidase activity, indicating potential antidiabetic properties. These findings underscore the potential of tannin-tolerant S. cerevisiae C6-3 for fermenting beverages from tannin-rich substrates like LSE, with implications for functional foods and nutraceuticals promoting health benefits.
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Affiliation(s)
- Somsay Phovisay
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50200, Thailand; (S.P.); (P.K.); (A.D.A.); (N.N.N.K.)
- Department of Food Science and Technology, Faculty of Agriculture and Forest Resource, Souphanouvong University, Luang Prabang 06000, Laos
| | - Pratthana Kodchasee
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50200, Thailand; (S.P.); (P.K.); (A.D.A.); (N.N.N.K.)
| | - Aliyu Dantani Abdullahi
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50200, Thailand; (S.P.); (P.K.); (A.D.A.); (N.N.N.K.)
| | - Nang Nwet Noon Kham
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50200, Thailand; (S.P.); (P.K.); (A.D.A.); (N.N.N.K.)
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand;
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Apinun Kanpiengjai
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Chemistry, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand
| | - Chalermpong Saenjum
- Faculty of Pharmacy, Chiang Mai University, Muang, Chiang Mai 50100, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Huay Kaew Rd., Chiang Mai 50200, Thailand
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Kham NNN, Phovisay S, Unban K, Kanpiengjai A, Saenjum C, Lumyong S, Shetty K, Khanongnuch C. A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production. J Fungi (Basel) 2024; 10:243. [PMID: 38667914 PMCID: PMC11051217 DOI: 10.3390/jof10040243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/28/2024] [Accepted: 03/19/2024] [Indexed: 04/28/2024] Open
Abstract
This study aims to utilize the microbial resources found within Laphet-so, a traditional fermented tea in Myanmar. A total of 18 isolates of thermotolerant yeasts were obtained from eight samples of Laphet-so collected from southern Shan state, Myanmar. All isolates demonstrated the tannin tolerance, and six isolates were resistant to 5% (w/v) tannin concentration. All 18 isolates were capable of carboxy-methyl cellulose (CMC) degrading, but only the isolate DK showed ethanol production at 45 °C noticed by gas formation. This ethanol producing yeast was identified to be Cyberlindnera rhodanensis based on the sequence analysis of the D1/D2 domain on rRNA gene. C. rhodanensis DK produced 1.70 ± 0.01 U of thermostable extracellular β-glucosidase when cultured at 37 °C for 24 h using 0.5% (w/v) CMC as a carbon source. The best two carbon sources for extracellular β-glucosidase production were found to be either xylose or xylan, with β-glucosidase activity of 3.07-3.08 U/mL when the yeast was cultivated in the yeast malt extract (YM) broth containing either 1% (w/v) xylose or xylan as a sole carbon source at 37 °C for 48 h. The optimal medium compositions for enzyme production predicted by Plackett-Burman design and central composite design (CCD) was composed of yeast extract 5.83 g/L, peptone 10.81 g/L and xylose 20.20 g/L, resulting in a production of 7.96 U/mL, while the medium composed (g/L) of yeast extract 5.79, peptone 13.68 and xylan 20.16 gave 9.45 ± 0.03 U/mL for 48 h cultivation at 37 °C. Crude β-glucosidase exhibited a remarkable stability of 100%, 88% and 75% stable for 3 h at 35, 45 and 55 °C, respectively.
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Affiliation(s)
- Nang Nwet Noon Kham
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Somsay Phovisay
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Kridsada Unban
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center for Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
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Aisara J, Wongsanittayarak J, Leangnim N, Utama K, Sangthong P, Sriyotai W, Mahatheeranont S, Phongthai S, Unban K, Lumyong S, Khanongnuch C, Wongputtisin P, Kanpiengjai A. Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment. Microb Cell Fact 2024; 23:17. [PMID: 38200553 PMCID: PMC10782719 DOI: 10.1186/s12934-023-02289-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
BACKGROUND Yeast treatment has been used for purification of fructooligosaccharides (FOSs). However, the main drawback of this approach is that yeast can only partially remove sucrose from crude FOSs. The main objective of this research was to screen yeast strains for the capability of selectively consuming unwanted sugars, namely fructose, glucose, and sucrose, in crude FOSs extracted from red onion (Allium cepa var. viviparum) with minimal effect on FOS content. RESULTS Among 43 yeast species isolated from Miang, ethnic fermented tea leaves, and Assam tea flowers, Candida orthopsilosis FLA44.2 and Priceomyces melissophilus FLA44.8 exhibited the greatest potential to specifically consume these unwanted sugars. In a shake flask, direct cultivation of C. orthopsilosis FLA44.2 was achieved in the original crude FOSs containing an initial FOSs concentration of 88.3 ± 1.2 g/L and 52.9 ± 1.2 g/L of the total contents of fructose, glucose, and sucrose. This was successful with 93.7% purity and 97.8% recovery after 24 h of cultivation. On the other hand, P. melissophilus FLA48 was limited by initial carbohydrate concentration of crude FOSs in terms of growth and sugar utilization. However, it could directly purify two-fold diluted crude FOSs to 95.2% purity with 92.2% recovery after 72 h of cultivation. Purification of crude FOSs in 1-L fermenter gave similar results to the samples purified in a shake flask. Extracellular β-fructosidase was assumed to play a key role in the effective removal of sucrose. Both Candida orthopsilosis FLA44.2 and P. melissophilus FLA44.8 showed γ-hemolytic activity, while their culture broth had no cytotoxic effect on viability of small intestinal epithelial cells, preliminarily indicating their safety for food processing. The culture broth obtained from yeast treatment was passed through an activated charcoal column for decolorization and deodorization. After being freeze dried, the final purified FOSs appeared as a white granular powder similar to refined sugar and was odorless since the main sulfur-containing volatile compounds, including dimethyl disulfide and dipropyl trisulfide, were almost completely removed. CONCLUSION The present purification process is considered simple and straight forward, and provides new and beneficial insight into utilization of alternative yeast species for purification of FOSs.
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Affiliation(s)
- Jakkrit Aisara
- Program in Biotechnology, Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai, 50200, Thailand
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Jirat Wongsanittayarak
- Program in Biotechnology, Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai, 50200, Thailand
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Nalapat Leangnim
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
- Office of Research Administration, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kraikrit Utama
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
- Office of Research Administration, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Padchanee Sangthong
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Woraprapa Sriyotai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Sugunya Mahatheeranont
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Suphat Phongthai
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kridsada Unban
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Saisamorn Lumyong
- Division of Microbiology, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
- Academy of Science, The Royal Society of Thailand, Bangkok, 10300, Thailand
| | - Chartchai Khanongnuch
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Pairote Wongputtisin
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, 50200, Thailand
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
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Leangnim N, Unban K, Thangsunan P, Tateing S, Khanongnuch C, Kanpiengjai A. Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts. Ultrason Sonochem 2023; 94:106351. [PMID: 36878085 PMCID: PMC9988395 DOI: 10.1016/j.ultsonch.2023.106351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/09/2023] [Accepted: 02/27/2023] [Indexed: 06/18/2023]
Abstract
The aims of this research were to optimize the ultrasonic-assisted enzymatic extraction of polyphenols under Miang and tannase treatment conditions for the improvement of antioxidant activity of Miang extracts via response surface methodology. Miang extracts treated with and without tannase were investigated for their inhibitory effects on digestive enzymes. The optimal conditions for ultrasonic-assisted enzymatic extraction of the highest total polyphenol (TP) (136.91 mg GAE/g dw) and total flavonoid (TF) (5.38 mg QE/g dw) contents were as follows: 1 U/g cellulase, 1 U/g xylanase, 1 U/g pectinase, temperature (74 °C), and time (45 min). The antioxidant activity of this extract was enhanced by the addition of tannase obtained from Sporidiobolus ruineniae A45.2 undergoing ultrasonic treatment and under optimal conditions (360 mU/g dw, 51 °C for 25 min). The ultrasonic-assisted enzymatic extraction selectively promoted the extraction of gallated catechins from Miang. Tannase treatment improved the ABTS and DPPH radical scavenging activities of untreated Miang extracts by 1.3 times. The treated Miang extracts possessed higher IC50 values for porcine pancreatic α-amylase inhibitory activity than those that were untreated. However, it expressed approximately 3 times lower IC50 values for porcine pancreatic lipase (PPL) inhibitory activity indicating a marked improvement in inhibitory activity. The molecular docking results support the contention that epigallocatechin, epicatechin, and catechin obtained via the biotransformation of the Miang extracts played a crucial role in the inhibitory activity of PPL. Overall, the tannase treated Miang extract could serve as a functional food and beneficial ingredient in medicinal products developed for obesity prevention.
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Affiliation(s)
- Nalapat Leangnim
- Program in Biotechnology, The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand; Division of Biochemistry and Biochemical Innovation, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Patcharapong Thangsunan
- Center of Excellence in Fish Infectious Diseases (CE FID), Department of Veterinary Microbiology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Suriya Tateing
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand; Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
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Kanpiengjai A, Kodchasee P, Unban K, Kumla J, Lumyong S, Khunnamwong P, Sarkar D, Shetty K, Khanongnuch C. Three new yeast species from flowers of Camellia sinensis var. assamica collected in Northern Thailand and their tannin tolerance characterization. Front Microbiol 2023; 14:1043430. [PMID: 36876082 PMCID: PMC9978478 DOI: 10.3389/fmicb.2023.1043430] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 01/19/2023] [Indexed: 02/18/2023] Open
Abstract
Our recent research study focused on Miang fermentation revealed that tannin-tolerant yeasts and bacteria play vital roles in the Miang production process. A high proportion of yeast species are associated with plants, insects, or both, and nectar is one of the unexplored sources of yeast biodiversity. Therefore, this study aimed to isolate and identify yeasts of tea flowers of Camellia sinensis var. assamica and to investigate their tannin tolerance, which is a property essential to Miang production processes. A total of 82 yeasts were recovered from a total of 53 flower samples in Northern Thailand. It was found that two and eight yeast strains were distinct from all other known species within the genera Metschnikowia and Wickerhamiella, respectively. These yeast strains were described as three new species, namely, Metschnikowia lannaensis, Wickerhamiella camelliae, and W. thailandensis. The identification of these species was based on phenotypic (morphological, biochemical, and physiological characteristics) and phylogenetic analyses of a combination of the internal transcribed spacer (ITS) regions and the D1/D2 domains of the large subunit (LSU) ribosomal RNA gene. The yeast diversity in tea flowers acquired from Chiang Mai, Lampang, and Nan provinces had a positive correlation with those acquired from Phayao, Chiang Rai, and Phrae, respectively. Wickerhamiella azyma, Candida leandrae, and W. thailandensis were the species uniquely found in tea flowers collected from Nan and Phrae, Chiang Mai, and Lampang provinces, respectively. Some of the tannin-tolerant and/or tannase-producing yeasts were associated with yeasts in the commercial Miang process and those found during Miang production, i.e., C. tropicalis, Hyphopichia burtonii, Meyerozyma caribbica, Pichia manshurica, C. orthopsilosis, Cyberlindnera fabianii, Hanseniaspora uvarum, and Wickerhamomyces anomalus. In conclusion, these studies suggest that floral nectar could support the formation of yeast communities that are beneficial for Miang production.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.,Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand
| | - Pratthana Kodchasee
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand.,Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kridsada Unban
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand.,Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Jaturong Kumla
- Division of Microbiology, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.,Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Saisamorn Lumyong
- Division of Microbiology, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.,Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Pannida Khunnamwong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, Thailand.,Biodiversity Center Kasetsart University (BDCKU), Bangkok, Thailand
| | - Dipayan Sarkar
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand.,Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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Kongbantad J, Takagi H, Tamura H, Takata G, Yokota N, Fukui C, Khanongnuch C. The chemical and microbiological characteristics of Awa‐bancha, Japanese post‐fermented tea. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | | | | | - Goro Takata
- Faculty of Agriculture Kagawa University Kagawa Japan
| | | | - Chika Fukui
- Faculty of Agriculture Kagawa University Kagawa Japan
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Kanpiengjai A, Nuntikaew P, Wongsanittayarak J, Leangnim N, Khanongnuch C. Isolation of Efficient Xylooligosaccharides-Fermenting Probiotic Lactic Acid Bacteria from Ethnic Pickled Bamboo Shoot Products. Biology 2022; 11:biology11050638. [PMID: 35625366 PMCID: PMC9137845 DOI: 10.3390/biology11050638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/09/2022] [Accepted: 04/20/2022] [Indexed: 01/25/2023]
Abstract
Simple Summary Naw Mai Dong is an ethnic fermented bamboo shoot product that is popular in the upper northern region of Thailand. Xylan is a component of hemicellulose that can be found in bamboo shoots. It is a raw material utilized in xylooligosaccharide production. To produce Naw Mai Dong, bamboo shoots are sliced and pickled in bottles or jars that contain water rinsed from rice crops with or without salt. This would differ from the simple brine comprised of water and salt that is associated with most other pickled products. Naw Mai Dong is sour due to its acidity. Importantly, fermented fruits and vegetables are a potential source of lactic acid bacteria, which have been well-documented to possess a number of probiotic characteristics. This would imply that some of the lactic acid bacteria present during bamboo shoot fermentation could serve as efficient xylooligosaccharides-fermenting probiotic lactic acid bacteria. Abstract Xylooligosaccharides (XOSs) are produced from xylan, which is a component of the hemicellulose that can be found in bamboo shoots. Naw Mai Dong, an ethnic pickled bamboo shoot product of northern Thailand, is generally characterized as acidic and has a sour taste. It can be considered a potential source of probiotic lactic acid bacteria (LAB). This study aimed to isolate efficient XOSs-fermenting probiotic LAB from ethnic pickled bamboo shoot products. A total of 51 XOSs-fermenting LAB were recovered from 24 samples of Naw Mai Dong, while 17 strains exhibited luxuriant growth in xylose and XOSs. Among these, seven strains belonging to Levicaseibacillus brevis and Pediococcus acidilactici exhibited similar growth in glucose, xylose, and XOSs, while the rest showed a weaker degree of growth in xylose and XOSs than glucose. Sixteen strains exhibited resistance under gastrointestinal tract conditions and displayed antimicrobial activity against foodborne pathogens. Notably, Lv. brevis FS2.1 possessed the greatest probiotic properties, with the highest %hydrophobicity index and %auto-aggregation. Effective degradation and utilization of XOSs by probiotic strains are dependent upon xylanase and β-xylosidase production, as well as xylose metabolism. It can be concluded that pickled bamboo shoot products can be a beneficial source of XOSs-fermenting probiotic LAB.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (P.N.); (J.W.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand;
- Correspondence: ; Tel.: +66-53-943341-5 (ext. 118)
| | - Pongsakorn Nuntikaew
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (P.N.); (J.W.)
| | - Jirat Wongsanittayarak
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (P.N.); (J.W.)
| | - Nalapat Leangnim
- Graduate Program in Biotechnology, The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand;
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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9
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Khunnamwong P, Kingphadung K, Lomthong T, Kanpiengjai A, Khanongnuch C, Limtong S. Wickerhamiella nakhonpathomensis f.a. sp. nov., a novel ascomycetous yeast species isolated from a mushroom and a flower in Thailand. Int J Syst Evol Microbiol 2022; 72. [DOI: 10.1099/ijsem.0.005191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Strains SU22T (TBRC 14875T) and FLA11.5, representing a novel anamorphic yeast species, were respectively isolated from a fruiting body of a Coprinus species and an inflorescence of a Coffea species collected in Thailand. Analysis of the sequences of the D1/D2 domains of the large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS) regions showed that the two strains differed by two nucleotide substitutions in the D1/D2 domains of the LSU rRNA gene and were identical in the ITS regions. Wickerhamiella drosophilae CBS 8459T was the most closely related species, but with 24–26 nucleotide substitutions in the D1/D2 domains of the LSU rRNA gene and 24 nucleotide substitutions in the ITS regions. A phylogenetic analysis, based on the sequences of the D1/D2 domains, indicated that the two strains represented a species in the genus Wickerhamiella which was distinct from other recognized species of the genus. Therefore, the two strains were assigned as a novel species, for which we propose the name Wickerhamiella nakhonpathomensis f.a. sp. nov. The holotype is TBRC 14875T (isotype PYCC 8914T). The MycoBank number of the novel species is MB 840833.
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Affiliation(s)
- Pannida Khunnamwong
- Biodiversity Center Kasetsart University (BDCKU), Bangkok 10900, Thailand
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
| | - Kanokwan Kingphadung
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Thanasak Lomthong
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro‐Industry, Chiang Mai University, Mae‐Hia, Chiang Mai 50100, Thailand
| | - Savitree Limtong
- Biodiversity Center Kasetsart University (BDCKU), Bangkok 10900, Thailand
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Academy of Science, Royal Society of Thailand, Bangkok 10300, Thailand
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Kangwan N, Kongkarnka S, Boonkerd N, Unban K, Shetty K, Khanongnuch C. Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in Mice. Nutrients 2022; 14:nu14010227. [PMID: 35011101 PMCID: PMC8747302 DOI: 10.3390/nu14010227] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 02/01/2023] Open
Abstract
This study aimed to investigate the protective effect of probiotics and synbiotics from traditional Thai fermented tea leaves (Miang) on dextran sulfate sodium (DSS)-induced colitis in mice, in comparison to sulfasalazine. C57BL/6 mice were treated with probiotics L. pentosus A14-6, CMY46 and synbiotics, L. pentosus A14-6 combined with XOS, and L. pentosus CMY46 combined with GOS for 21 days. Colitis was induced with 2% DSS administration for seven days during the last seven days of the experimental period. The positive group was treated with sulfasalazine. At the end of the experiment, clinical symptoms, pathohistological changes, intestinal barrier integrity, and inflammatory markers were analyzed. The probiotics and synbiotics from Miang ameliorated DSS-induced colitis by protecting body weight loss, decreasing disease activity index, restoring the colon length, and reducing pathohistological damages. Furthermore, treatment with probiotics and synbiotics improved intestinal barrier integrity, accompanied by lowing colonic and systemic inflammation. In addition, synbiotics CMY46 combined with GOS remarkedly elevated the expression of IL-10. These results suggested that synbiotics isolated from Miang had more effectiveness than sulfasalazine. Thereby, they could represent a novel potential natural agent against colonic inflammation.
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Affiliation(s)
- Napapan Kangwan
- Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
- Correspondence: (N.K.); (C.K.); Tel.: +66-86-670-3624 (N.K.); +66-89-755-9045 (C.K.)
| | - Sarawut Kongkarnka
- Department of Pathology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Nitsara Boonkerd
- Division of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand;
| | - Kridsada Unban
- Division of Biotechnology, School of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Research Center of Multidisciplinary Approaches to Miang, Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: (N.K.); (C.K.); Tel.: +66-86-670-3624 (N.K.); +66-89-755-9045 (C.K.)
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11
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Pucel N, Sarkar D, Labbe RG, Khanongnuch C, Shetty K. Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation. Front Sustain Food Syst 2021. [DOI: 10.3389/fsufs.2021.703672] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Blackberry and pear are rich in human health protective phenolic bioactives with high antioxidant activity. These fruits are relevant dietary targets to counter chronic oxidative stress-linked diseases, such as type 2 diabetes (T2D). Due to high perishability, the human health relevant bioactive qualities of such fruits deteriorate during postharvest storage and processing. By improving stability and bioavailability of nutritionally relevant phenolic bioactives during post-harvest stages, effective integration of blackberry and pear as dietary support strategies can be targeted for T2D benefits. Solutions to bioactive quality loss of fruits can be achieved by advancing bioprocessing strategy integrating compatible fruit synergy and beneficial lactic acid bacteria (LAB) based fermentation. This approach was targeted to enhance high levels of phenolic bioactive-linked health quality of blackberry (Rubus spp.) integrated with pear (Pyrus communis) at a ratio of 30:70, which was optimized previously based on potential synergistic effects. The aim of this study was to recruit beneficial LAB such as Lactobacillus helveticus and Bifidobacterium longum to bioprocess previously optimized blackberry: pear synergies to improve phenolic bioactive-linked T2D benefits. Essential health-targeted food quality during bioprocessing was assessed based on total soluble phenolic content, phenolic compound profile, total antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase enzyme inhibitory, and anti-hypertensive relevant angiotensin-I-converting enzyme (ACE) inhibitory activities using in vitro assay models. Additionally, potential inhibitory activity of fermented fruit extracts against pathogenic Helicobacter pylori, the common bacterial ulcer pathogen was also investigated. Overall, improvement in the retention and stability of phenolic bioactive content in 30:70 blackberry: pear combination, as well as in 100% juice of both fruit extracts were observed following fermentation. Furthermore, enhanced antioxidant activity, anti-hyperglycemic property relevant α-glucosidase, and anti-hypertensive property relevant ACE enzyme inhibitory activities were also observed in fermented extracts of 30:70 blackberry: pear synergy. Among the substrates only fermentation of 100% blackberry with LAB resulted in inhibitory activity against H. pylori. These results provide the biochemical rationale to develop blackberry: pear fruit synergy and beneficial LAB-based fermentation to improve T2D relevant health benefits while also potentially improving keeping quality.
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12
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Tran AM, Unban K, Kanpiengjai A, Khanongnuch C, Mathiesen G, Haltrich D, Nguyen TH. Efficient Secretion and Recombinant Production of a Lactobacillal α-amylase in Lactiplantibacillus plantarum WCFS1: Analysis and Comparison of the Secretion Using Different Signal Peptides. Front Microbiol 2021; 12:689413. [PMID: 34194417 PMCID: PMC8236982 DOI: 10.3389/fmicb.2021.689413] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 05/21/2021] [Indexed: 11/29/2022] Open
Abstract
Lactic acid bacteria (LAB) have been used as starter cultures and producers of enzymes, antimicrobial peptides or metabolites that contribute to the flavor, texture and safety of food products. Lactiplantibacillus plantarum, one of the best-studied LAB, is considered as safe and effective cell factory for food applications. In this study, our aim was to use L. plantarum as the producer for high levels of a food-grade lactobacillal α-amylase, which has potential applications in food, fermentation and feed industries. The native form of an α-amylase (AmyL) from L. plantarum S21, an amylolytic LAB isolated from Thai fermented rice noodles, was expressed in L. plantarum WCFS1 using the pSIP expression system. The secretion of the α-amylase was driven by the native signal peptides of the α-amylases from L. plantarum S21 (SP_AmyL) and Lactobacillus amylovorus NRRL B-4549 (SP_AmyA), as well as by three Sec-type signal peptides derived from L. plantarum WCFS1; Lp_2145, Lp_3050, and Lp_0373. Among the tested signal peptides, Lp_2145 appears to be the best signal peptide giving the highest total and extracellular enzymatic activities of α-amylase AmyL from L. plantarum S21, which were 13.1 and 8.1 kU/L of fermentation, respectively. These yields were significantly higher than the expression and secretion in L. plantarum WCFS1 using the native signal peptide SP_AmyL, resulting in 6.2- and 5.4-fold increase in total and extracellular activities of AmyL, respectively. In terms of secretion efficiency, Lp_0373 was observed as the most efficient signal peptide among non-cognate signal peptides for the secretion of AmyL. Real-time reverse-transcriptase quantitative PCR (RT-qPCR) was used to estimate the mRNA levels of α-amylase transcript in each recombinant strain. Relative quantification by RT-qPCR indicated that the strain with the Lp_2145 signal peptide-containing construct had the highest mRNA levels and that the exchange of the signal peptide led to a change in the transcript level of the target gene.
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Affiliation(s)
- Anh-Minh Tran
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Vienna, Austria.,Department of Biology, Faculty of Basic Sciences, University of Medicine and Pharmacy at Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Kridsada Unban
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.,Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Geir Mathiesen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, Norway
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Vienna, Austria
| | - Thu-Ha Nguyen
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Vienna, Austria
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13
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Kodchasee P, Nain K, Abdullahi AD, Unban K, Saenjum C, Shetty K, Khanongnuch C. Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based process. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Govindarajan RK, Khanongnuch C, Mathivanan K, Shyu DJH, Sharma KP, De Mandal S. In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41. J Food Sci Technol 2021; 58:3235-3242. [PMID: 34294986 DOI: 10.1007/s13197-021-05018-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2021] [Accepted: 01/31/2021] [Indexed: 11/24/2022]
Abstract
Tannase is a widely used enzyme that improves the quality of tea by facilitating the release of water-soluble polyphenolic compounds, as well as reduces the formation of tea creams. The microbial tannase enzymes are often employed for tea biotransformation by hydrolyses esters of phenolic acids, including the gallated polyphenols found in blacks teas. The study was focused to investigate the tannase enzyme mediated biotransformation of black tea such as CTC-(Crush, tear, curl) & Kangra orthodox which are commonly used by the south Indian peoples. HPLC spectral analysis revealed that tannase treatment on tea cream formation (CTC & Kangra orthodox tea) allows the hydrolysis of the EGC, GA, ECG, and EGCG. A significant reduction in the formation of tea cream and increased antioxidant activity has been observed in the CTC (1.62 fold) and Kangra orthodox (1.55 fold). The results revealed that tannase treatment helps to improve the quality of black tea infusions with respect to cream formation, the intensity of colour, and sensory characteristics of tea. The result of this study indicates that E. cloacae 41 produced tannase can be used to improve the quality of both tea samples.
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Affiliation(s)
- Rasiravathanahalli Kaveriyappan Govindarajan
- Guangdong Province, Key Laboratory of Microbial Signals and Disease Control and Integrative Microbiology Research Center, South China Agricultural University, Guangzhou, 510642 People's Republic of China.,Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
| | - Krishnamurthy Mathivanan
- School of Mineral Processing and Bioengineering, Central South University, Changsha, 410083 People's Republic of China
| | - Douglas J H Shyu
- Functional Genomics Laboratory, Department of Biological Science and Technology, National Pingtung University of Science and Technology, Neipu, Pingtung 91201 Taiwan
| | - Kanti Prakash Sharma
- Department of Biosciences, Mody University of Science and Technology, Lakshmangah, Sikar, Rajasthan 332311 India
| | - Surajit De Mandal
- Laboratory of Bio-Pesticide Creation and Application of Guangdong Province, College of Agriculture, South China Agricultural University, Guangzhou, 510642 People's Republic of China
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15
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Wongputtisin P, Supo C, Suwannarach N, Honda Y, Nakazawa T, Kumla J, Lumyong S, Khanongnuch C. Filamentous fungi with high paraquat-degrading activity isolated from contaminated agricultural soils in northern Thailand. Lett Appl Microbiol 2020; 72:467-475. [PMID: 33305426 DOI: 10.1111/lam.13439] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/02/2020] [Accepted: 12/07/2020] [Indexed: 11/29/2022]
Abstract
The contamination of paraquat (1,1'-dimethyl-4,4'-bipyridylium dichloride) herbicide from the farming area has become a public concern in many countries. This herbicide harms to human health and negatively effects the soil fertility. Several methods have been introduced for the remediation of paraquat. In this study, 20 isolates of the paraquat-tolerant fungi were isolated from the contaminated soil samples in northern Thailand. We found that isolate PRPY-2 and PFCM-1 exhibited the highest degradation activity of paraquat on synthetic liquid medium. About 80 and 68% of paraquat were removed by PRPY-2 and PFCM-1 respectively after 15 days of cultivation. Based on the morphological characteristic and molecular analysis, the fungal isolate PRPY-2 and PFCM-1 were identified as Aspergillus tamarii and Cunninghamella sp. respectively. The biosorption of paraquat on these fungal mycelia was also investigated. It was found that only 8-10% of paraquat could be detected on their mycelia, while 24-46% of paraquat was degraded by fungal mycelia. This is the first report on paraquat degrading ability by A. tamarii and Cunninghamella sp. It is demonstrated that these filamentous fungi are promising microorganisms available for remediation of paraquat contaminated environment.
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Affiliation(s)
- P Wongputtisin
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
| | - C Supo
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
| | - N Suwannarach
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Y Honda
- Division of Environmental Science and Technology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - T Nakazawa
- Division of Environmental Science and Technology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - J Kumla
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - S Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - C Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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Unban K, Khatthongngam N, Pattananandecha T, Saenjum C, Shetty K, Khanongnuch C. Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations. Front Microbiol 2020; 11:1515. [PMID: 32765442 PMCID: PMC7381199 DOI: 10.3389/fmicb.2020.01515] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 06/10/2020] [Indexed: 01/09/2023] Open
Abstract
Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community was periodically investigated for over 6 months of fermentation by both culture-dependent and -independent techniques. The viable cell numbers of lactic acid bacteria (LAB), yeast, and Bacillus enumerated by the culture-dependent technique markedly surged over 3 days of initial fermentation and then smoothly declined by the end of fermentation. LAB were found as the main microbial population throughout the fermentation period followed by yeast and Bacillus. High-throughput sequencing of microbial community during fermentation revealed that Firmicutes (86.9-96.0%) and Proteobacteria (4.0-12.4%) were the dominant bacterial phyla, whereas Ascomycota was found to be the main fungal phylum with an abundance of over 99% in the fungal community. The dominant bacterial family was Lactobacillaceae (39.7-79.5%) followed by Acetobacteraceae, Enterobacteriaceae, Bacillaceae, Aeromonadaceae, Staphylococcaceae, Moraxellaceae, Clostridiaceae, Exiguobacteraceae, Streptococcaceae, and Halomonadaceae. Meanwhile, the main fungal family was incertae sedis Saccharomycetales (75.6-90.5%) followed by Pichiaceae, Pleosporaceae, Botryosphaeriaceae, Davidiellaceae, Mycosphaerellaceae, and Saccharomycodaceae. In addition, Lactobacillus (29.2-77.2%) and Acetobacter (3.8-22.8%), and the unicellular fungi, Candida (72.5-89.0%) and Pichia (8.1-14.9%), were the predominant genera during the fermentation process. The profiles of physical and chemical properties such as Miang texture, pH, organic acids, polysaccharide-degrading enzyme activities, and bioactive compounds have rationally indicated the microbial fermentation involvement. β-Mannanase and pectinase were assumed to be the key microbial enzymes involved in the Miang fermentation process. Total tannin and total polyphenol contents were relatively proportional to the antioxidant activity. Lactic acid and butyric acid reached maximum of 50.9 and 48.9 mg/g dry weight (dw) at 9 and 63 days of fermentation, respectively. This study provided essential information for deeper understanding of the Miang fermentation process based on the chemical and biological changes during production.
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Affiliation(s)
- Kridsada Unban
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Nuttapong Khatthongngam
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Thanawat Pattananandecha
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Chalermpong Saenjum
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand.,Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand
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17
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Kanpiengjai A, Khanongnuch C, Lumyong S, Haltrich D, Nguyen TH, Kittibunchakul S. Co-production of gallic acid and a novel cell-associated tannase by a pigment-producing yeast, Sporidiobolus ruineniae A45.2. Microb Cell Fact 2020; 19:95. [PMID: 32334591 PMCID: PMC7183711 DOI: 10.1186/s12934-020-01353-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Accepted: 04/18/2020] [Indexed: 11/22/2022] Open
Abstract
BACKGROUND Gallic acid has received a significant amount of interest for its biological properties. Thus, there have been recent attempts to apply this substance in various industries and in particular the feed industry. As opposed to yeasts, fungi and bacteria and their tannases have been well documented for their potential bioconversion and specifically for the biotransformation of tannic acid to gallic acid. In this research, Sporidiobolus ruineniae A45.2 is introduced as a newly pigment-producing and tannase-producing yeast that has gained great interest for its use as an additive in animal feed. However, there is a lack of information on the efficacy of gallic acid production from tannic acid and the relevant tannase properties. The objective of this research study is to optimize the medium composition and conditions for the co-production of gallic acid from tannic acid and tannase with a focus on developing an integrated production strategy for its application as a feed additive. RESULTS Tannase produced by S. ruineniae A45.2 has been classified as a cell-associated tannase (CAT). Co-production of gallic acid obtained from tannic acid and CAT by S. ruineniae A45.2 was optimized using response surface methodology and then validated with the synthesis of 11.2 g/L gallic acid from 12.3 g/L tannic acid and the production of 31.1 mU/mL CAT after 48 h of cultivation in a 1-L stirred tank fermenter. Tannase was isolated from the cell wall, purified and characterized in comparison with its native form (CAT). The purified enzyme (PT) revealed the same range of pH and temperature optima (pH 7) as CAT but was distinctively less stable. Specifically, CAT was stable at up to 70 °C for 60 min, and active under its optimal conditions (40 °C) at up to 8 runs. CONCLUSION Co-production of gallic acid and CAT is considered an integrated and green production strategy. S. ruineniae biomass could be promoted as an alternative source of carotenoids and tannase. Thus, the biomass, in combination with gallic acid that was formed in the fermentation medium, could be directly used as a feed additive. On the other hand, gallic acid could be isolated and purified for food and pharmaceutical applications. This paper is the first of its kind to report that the CAT obtained from yeast can be resistant to high temperatures of up to 70 °C.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand.
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Faculty of Food Science and Technology, BOKU University of Natural Resources and Life Sciences, 1190, Vienna, Austria
| | - Thu-Ha Nguyen
- Food Biotechnology Laboratory, Faculty of Food Science and Technology, BOKU University of Natural Resources and Life Sciences, 1190, Vienna, Austria
| | - Suwapat Kittibunchakul
- Food Biotechnology Laboratory, Faculty of Food Science and Technology, BOKU University of Natural Resources and Life Sciences, 1190, Vienna, Austria
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Nakhon Pathom, 73170, Thailand
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Penkhrue W, Jendrossek D, Khanongnuch C, Pathom-aree W, Aizawa T, Behrens RL, Lumyong S. Response surface method for polyhydroxybutyrate (PHB) bioplastic accumulation in Bacillus drentensis BP17 using pineapple peel. PLoS One 2020; 15:e0230443. [PMID: 32191752 PMCID: PMC7082031 DOI: 10.1371/journal.pone.0230443] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Accepted: 02/29/2020] [Indexed: 01/21/2023] Open
Abstract
Polyhydroxybutyrate (PHB) is a biodegradable biopolymer which is useful for various applications including packing, medical and coating materials. An endospore-forming bacterium (strain BP17) was isolated from composted soil and evaluated for PHB production. Strain BP17, taxonomically identified as Bacillus drentensis, showed enhanced PHB accumulation and was selected for further studies. To achieve maximum PHB production, the culture conditions for B. drentensis BP17 were optimized through response surface methodology (RSM) employing central composite rotatable design (CCRD). The final optimum fermentation conditions included: pineapple peel solution, 11.5% (v/v); tryptic soy broth (TSB), 60 g/L; pH, 6.0; inoculum size, 10% (v/v) and temperature, 28°C for 36 h. This optimization yielded 5.55 g/L of PHB compared to the non-optimized condition (0.17 g/L). PHB accumulated by B. drentensis BP17 had a polydispersity value of 1.59 and an average molecular weight of 1.15x105 Da. Thermal analyses revealed that PHB existed as a thermally stable semi-crystalline polymer, exhibiting a thermal degradation temperature of 228°C, a melting temperature of 172°C and an apparent melting enthalpy of fusion of 83.69 J/g. It is evident that B. drentensis strain BP17 is a promising bacterium candidate for PHB production using agricultural waste, such as pineapple peel as a low-cost alternative carbon source for PHB production.
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Affiliation(s)
- Watsana Penkhrue
- Research Center of Excellence in Microbial Diversity and Sustainable Utilization, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- School of Preclinic, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Dieter Jendrossek
- Institute of Microbiology, University of Stuttgart, Stuttgart, Germany
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Wasu Pathom-aree
- Research Center of Excellence in Microbial Diversity and Sustainable Utilization, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Tomoyasu Aizawa
- Faculty of Advanced Life Science, Hokkaido University, Sapporo, Japan
- Global Institution for Collaborative Research and Education, Hokkaido University, Sapporo, Japan
| | - Rachel L. Behrens
- Polymer Facility Technical Director, UCSB, MRL, Santa Barbara, CA, United States of America
| | - S. Lumyong
- Research Center of Excellence in Microbial Diversity and Sustainable Utilization, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
- Academy of Science, The Royal Society of Thailand, Bangkok, Thailand
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Nuylert A, Motojima F, Khanongnuch C, Hongpattarakere T, Asano Y. Stabilization of Hydroxynitrile Lyases from Two Variants of Passion Fruit, Passiflora edulis Sims and Passiflora edulis Forma flavicarpa, by C-Terminal Truncation. Chembiochem 2020; 21:181-189. [PMID: 31562666 DOI: 10.1002/cbic.201900468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Indexed: 11/07/2022]
Abstract
Because the synthesis of chiral compounds generally requires a broad range of substrate specificity and stable enzymes, screening for better enzymes and/or improvement of enzyme properties through molecular approaches is necessary for sustainable industrial development. Herein, the discovery of unique hydroxynitrile lyases (HNLs) from two species of passion fruits, Passiflora edulis forma flavicarpa (yellow passion fruit, PeHNL-Ny) and Passiflora edulis Sims (purple passion fruit, PeHNL-Np), isolated and purified from passion fruit leaves is reported. These are the smallest HNLs (comprising 121 amino acids). Amino acid sequences of both enzymes are 99 % identical; there is a difference of one amino acid in a consensus sequence. PeHNL-Np has an Ala residue at position 107 and is nonglycosylated at Asn105. Because it was confirmed that natural and glycosylated PeHNL-Ny showed superior thermostability, pH stability, and organic tolerance to that of PeHNL-Np, it has been speculated that protein engineering around the only glycosylation site, Asn105, located at the C-terminal region of PeHNL-Ny, might contribute to the stabilization of PeHNL. Therefore, the focus is on improved stability of the nonglycosylated PeHNL by truncating its C-terminal region. The C-terminal-truncated PeHNLΔ107 was obtained by truncating 15 amino acids from the C terminus followed by expression in Escherichia coli. PeHNLΔ107 expressed in E. coli was not glycosylated, and showed improved thermostability, solvent stability, and reusability similar to that of the wild-type glycosylated form of PeHNL expressed in Pichia pastoris. These data reveal that the lack of the high-flexibility region at the C terminus of PeHNL might be a possible reason for improving the stability of PeHNL.
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Affiliation(s)
- Aem Nuylert
- Biotechnology Research Center, Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan.,Asano Active Enzyme Molecule Project, ERATO, JST, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan
| | - Fumihiro Motojima
- Biotechnology Research Center, Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan.,Asano Active Enzyme Molecule Project, ERATO, JST, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Tipparat Hongpattarakere
- Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Yasuhisa Asano
- Biotechnology Research Center, Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan.,Asano Active Enzyme Molecule Project, ERATO, JST, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan
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20
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Unban K, Khatthongngam N, Shetty K, Khanongnuch C. Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities. J Food Sci Technol 2019; 56:2687-2699. [PMID: 31168151 DOI: 10.1007/s13197-019-03758-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2019] [Accepted: 03/27/2019] [Indexed: 10/27/2022]
Abstract
Miang is a traditional fermented tea made from fermentation of Assam tea leaves with mixed microbial culture involving lactic acid bacteria and yeast. Miang has important bioactive benefits such as antioxidant and antimicrobial activity with relevance to health benefits. Miang is categorized into two processes; filamentous fungi growth-based (FFP) and non-filamentous fungi-based (NFP) process, depending on area of production. Further, Miang is also divided into 2 types; astringent Miang and sour Miang, depending on fermentation time. The aim of this research was to determine the important macronutrient biotransformation of Miang diversity under above processes and types and explore the impact on bioactive compounds relevant to antioxidant and antimicrobial activities. During fermentation, pH, total acid, nutritional components, total polyphenols (TP), total tannins (TT), total flavonoids (TF), total catechins (TC), antioxidant activity and antimicrobial activity were evaluated. Miang when fermented for longer sour Miang process compared to shorter time astringent Miang increased crude protein, fiber, and ash contents whereas soluble carbohydrates decreased. Even though TP, TT, TF and TC of sour Miang was lower, the overall antioxidant activity was higher than astringent Miang. This suggests that in addition to the phenolic compounds, other specific phenolics and substances such as biotransformed protein and fat could contribute to antioxidant properties. Additionally, Miang also contains antimicrobial activities against dental caries pathogenic bacteria Streptococcus mutans, gastrointestinal disease causing Vibrio cholerae and Salmonella enterica serovar Typhimurium through likely effects of organic acids and phenolic compounds.
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Affiliation(s)
- Kridsada Unban
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand
| | - Nuttapong Khatthongngam
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand
| | - Kalidas Shetty
- 2Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
| | - Chartchai Khanongnuch
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand.,3Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200 Thailand
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21
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Kanpiengjai A, Unban K, Nguyen TH, Haltrich D, Khanongnuch C. Expression and biochemical characterization of a new alkaline tannase from Lactobacillus pentosus. Protein Expr Purif 2019; 157:36-41. [PMID: 30639327 DOI: 10.1016/j.pep.2019.01.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/21/2018] [Accepted: 01/08/2019] [Indexed: 11/15/2022]
Abstract
Lactobacillus pentosus BA-7 and L. pentosus QA1-5 are tannin-tolerant lactic acid bacteria that were isolated from Miang, a traditional fermented tea-leaf found in northern Thailand and a tannin-rich substrate. Tannase encoding genes were isolated, cloned and overexpressed in Escherichia coli BL21(DE3). The recombinant tannase was produced with production yields of 40 and 39 KU/L for LpTanBA-7 and LpTanQA1-5, respectively. Both revealed the same molecular weight of 50 kDa as estimated by SDS-PAGE and were optimally active under alkaline pH conditions LpTanQA1-5 revealed optimal temperatures in a range of 37-40 °C as is typically found in lactic acid bacteria, while LpTanBA-7 was active at higher temperatures with an optimum temperature range of 45-55 °C. LpTanBA-7 was found to be more stable within the same range of temperatures than LpTanQA1-5. Furthermore, it was active and stable toward various organic solvents and produced 50 mg/mL of gallic acid from 100 mg/mL tannic acid. Based on the results, LpTanBA-7 is considered a new alkali-moderately thermophilic tannase obtained from lactic acid bacterium that may be capable of a feasible production capacity of gallic acid and its esters. Furthermore, tannase that is active at high temperatures could also be used in tea products in order to develop a sweet aftertaste, as well as to improve levels of antioxidant activity.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kridsada Unban
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Thu-Ha Nguyen
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Science, Vienna, 1190, Austria
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Science, Vienna, 1190, Austria
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand.
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Penkhrue W, Sujarit K, Kudo T, Ohkuma M, Masaki K, Aizawa T, Pathom-Aree W, Khanongnuch C, Lumyong S. Amycolatopsis oliviviridis sp. nov., a novel polylactic acid-bioplastic-degrading actinomycete isolated from paddy soil. Int J Syst Evol Microbiol 2018. [PMID: 29517482 DOI: 10.1099/ijsem.0.002682] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A novel bioplastic-degrading actinomycete, strain SCM_MK2-4T, was isolated from paddy soil in Thailand. The 16S rRNA gene sequence showed that strain SCM_MK2-4T belonged to the genus Amycolatopsis, with the highest sequence similarity to Amycolatopsisazurea JCM 3275T (99.4 %), and was phylogenetically clustered with this strain along with Amycolatopsislurida JCM 3141T (99.3 %), A. japonica DSM 44213T (99.2 %), A. decaplanina DSM 44594T (99.0 %), A. roodepoortensis M29T (98.9 %), A. keratiniphilasubsp. nogabecina DSM 44586T (98.8 %), A. keratiniphilasubsp. keratiniphila DSM 44409T (98.5 %), A. orientalis DSM 40040T (98.4 %) and A. regifaucium GY080T (98.3 %). A combination of DNA-DNA hybridization results ranging from 42.8±3.2 to 66.2±1.4 % with the type strains of A. azurea and A. lurida and some different phenotypic characteristics indicated that the strain could be distinguished from its closest phylogenetic neighbours. Whole-cell hydrolysates of the strain were shown to contain meso-diaminopimelic acid, arabinose, galactose, glucose, ribose, mannose, rhamnose and xylose. The predominant menaquinone was MK-9(H4). The major cellular fatty acid profile consisted of iso-C15 : 0, iso-C16 : 0, summed feature 3 (C16 : 1ω7c and/or iso-C15 : 0 2OH) and C16 : 0. The polar lipid composition of the strain consisted of phosphatidyl-N-methylethylethanolamine, phosphatidylethanolamine, hydroxyphosphatidylethanolamine, phosphatidylglycerol, aminophospholipids, an unidentified phospholipid and two unidentified glycolipids. The G+C content of the genomic DNA was 68.2 mol%. On the basis of phylogenetic analyses, DNA-DNA hybridization experimentation and the phenotypic characteristics, it was concluded that strain SCM_MK2-4T represents a novel species of the genus Amycolatopsis, for which the name Amycolatopsis oliviviridis sp. nov. is proposed. The type strain is SCM_MK2-4T (=TBRC 7186T=JCM 32134T).
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Affiliation(s)
- Watsana Penkhrue
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.,Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kanaporn Sujarit
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Takuji Kudo
- Japan Collection of Microorganisms, RIKEN BioResource Center, 3-1-1 Koyadai, Tsukuba, Ibaraki 305-0074, Japan
| | - Moriya Ohkuma
- Japan Collection of Microorganisms, RIKEN BioResource Center, 3-1-1 Koyadai, Tsukuba, Ibaraki 305-0074, Japan
| | - Kazuo Masaki
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Tomoyasu Aizawa
- Faculty of Advanced Life Science, Hokkaido University, N10, W8, Kita-ku, Sapporo 060-0810, Japan.,Global Institution for Collaborative Research and Education, Hokkaido University, N10, W8, Kita-ku, Sapporo 060-0810, Japan
| | - Wasu Pathom-Aree
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.,Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.,Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
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23
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Unban K, Kanpiengjai A, Lumyong S, Nguyen TH, Haltrich D, Khanongnuch C. Molecular structure of cyclomaltodextrinase derived from amylolytic lactic acid bacterium Enterococcus faecium K-1 and properties of recombinant enzymes expressed in Escherichia coli and Lactobacillus plantarum. Int J Biol Macromol 2018; 107:898-905. [DOI: 10.1016/j.ijbiomac.2017.09.060] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 09/14/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
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Kanpiengjai A, Nguyen TH, Haltrich D, Khanongnuch C. Expression and comparative characterization of complete and C-terminally truncated forms of saccharifying α-amylase from Lactobacillus plantarum S21. Int J Biol Macromol 2017; 103:1294-1301. [PMID: 28587961 DOI: 10.1016/j.ijbiomac.2017.05.168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2017] [Revised: 05/16/2017] [Accepted: 05/30/2017] [Indexed: 10/19/2022]
Abstract
Lactobacillus plantarum S21 α-amylase possesses 475 amino acids at the C-terminal region identified as the starch-binding domain (SBD) and has been previously reported to play a role in raw starch degradation. To understand the specific roles of this SBD, cloning and expression of the complete (AmyL9) and C-terminally truncated (AmyL9ΔSBD) forms of α-amylase were conducted for enzyme purification and comparative characterization. AmyL9 and AmyL9ΔSBD were overproduced in Escherichia coli at approximately 10- and 20-times increased values of volumetric productivity when compared to α-amylase produced by the wild type, respectively. AmyL9ΔSBD was unable to hydrolyze raw starch and exhibited substrate specificity in a similar manner to that of AmyL9, but it was weakly active toward amylopectin and glycogen. The hydrolysis products obtained from the amylaceous substrates of both enzymes were the same. In addition, AmyL9ΔSBD showed comparatively higher Km values than AmyL9 when it reacted with starch and amylopectin, and lower values for other kinetic constants namely vmax, kcat, and kcat/Km. The results indicated that the C-terminal SBDs of L. plantarum S21 α-amylase contribute to not only substrate preference but also substrate affinity and the catalytic efficiency of the α-amylase without any changes in the degradation mechanisms of the enzyme.
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Affiliation(s)
- Apinun Kanpiengjai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Thu-Ha Nguyen
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences, Vienna 1190, Austria
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences, Vienna 1190, Austria
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
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Penkhrue W, Kanpiengjai A, Khanongnuch C, Masaki K, Pathom-Aree W, Punyodom W, Lumyong S. Effective enhancement of polylactic acid-degrading enzyme production by Amycolatopsis sp. strain SCM_MK2-4 using statistical and one-factor-at-a-time approaches. Prep Biochem Biotechnol 2017; 47:730-738. [PMID: 28414263 DOI: 10.1080/10826068.2017.1315597] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Watsana Penkhrue
- Department of Biology, Faculty of Science, Chiang Mai University, Muang District, Chiang Mai, Thailand
| | - Apinun Kanpiengjai
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Muang District, Chiang Mai, Thailand
- Department of Chemistry, Faculty of Science, Chiang Mai University, Muang District, Chiang Mai, Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Muang District, Chiang Mai, Thailand
| | - Kazuo Masaki
- National Research Institute of Brewing, Higashihiroshima, Hiroshima, Japan
| | - Wasu Pathom-Aree
- Department of Biology, Faculty of Science, Chiang Mai University, Muang District, Chiang Mai, Thailand
| | - Winita Punyodom
- Department of Chemistry, Faculty of Science, Chiang Mai University, Muang District, Chiang Mai, Thailand
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Muang District, Chiang Mai, Thailand
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Chaikaew S, Kanpiengjai A, Intatep J, Unban K, Wongputtisin P, Takata G, Khanongnuch C. X-ray-induced mutation of Bacillus sp. MR10 for manno-oligosaccharides production from copra meal. Prep Biochem Biotechnol 2016; 47:424-433. [DOI: 10.1080/10826068.2016.1252929] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Siriporn Chaikaew
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Apinun Kanpiengjai
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Jenjira Intatep
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kridsada Unban
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Pairote Wongputtisin
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
| | - Goro Takata
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kagawa, Japan
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Excellence on Biodiversity based Economy and Society (B-BES), Chiang Mai University, Chiang Mai, Thailand
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Kanpiengjai A, Chui-Chai N, Chaikaew S, Khanongnuch C. Distribution of tannin-'tolerant yeasts isolated from Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) in northern Thailand. Int J Food Microbiol 2016; 238:121-131. [PMID: 27614423 DOI: 10.1016/j.ijfoodmicro.2016.08.044] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 01/19/2023]
Abstract
Miang is a fermented food product prepared from the tea leaves of Camellia sinensis var. assamica, and is traditionally produced in mountainous areas of northern Thailand. Although Miang has a long history and reveals deep-rooted cultural involvement with local people in northern Thailand, little is known regarding its microbial diversity. Yeasts were isolated from 47 Miang samples collected from 28 sampling sites, including eight provinces in upper northern Thailand. A hundred and seven yeast isolates were recovered and identified within 14 species based on the comparison of the D1/D2 sequence of the large subunit (LSU) rRNA gene. Candida ethanolica was determined to be the dominant species that was frequently found in Miang together with minor resident yeast species. All yeast isolates demonstrated their tannin-tolerant capability when cultivated on yeast malt agar (YMA) containing 50g/l tannin, but nine isolates displayed clear zones forming around their colonies, e.g., Debaryomyces hansenii, Cyberlindnera rhodanensis, and Sporidiobolus ruineniae. The results obtained from a visual reading method of tannase revealed that all yeast isolates were positive for methyl gallate, indicating that they possess tannase activity. It is assumed that a tannin-tolerant ability is one of the most important factors for developing a yeast community in Miang. This research study is the first report to describe tannin-tolerant yeasts and yeast communities in traditionally fermented tea leaves.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Naradorn Chui-Chai
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Siriporn Chaikaew
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Excellence on Biodiversity based Economy and Society (B-BES), Research Administration Office, Chiang Mai University, 50200, Thailand.
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Kanpiengjai A, Mahawan R, Lumyong S, Khanongnuch C. A soil bacterium Rhizobium borbori and its potential for citrinin-degrading application. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1167-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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Nachaiwieng W, Lumyong S, Yoshioka K, Watanabe T, Khanongnuch C. Bioethanol production from rice husk under elevated temperature simultaneous saccharification and fermentation using Kluyveromyces marxianus CK8. Biocatalysis and Agricultural Biotechnology 2015. [DOI: 10.1016/j.bcab.2015.10.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kanpiengjai A, Lumyong S, Nguyen TH, Haltrich D, Khanongnuch C. Characterization of a maltose-forming α-amylase from an amylolytic lactic acid bacterium Lactobacillus plantarum S21. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.06.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Penkhrue W, Khanongnuch C, Masaki K, Pathom-Aree W, Punyodom W, Lumyong S. Isolation and screening of biopolymer-degrading microorganisms from northern Thailand. World J Microbiol Biotechnol 2015; 31:1431-42. [PMID: 26135516 DOI: 10.1007/s11274-015-1895-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2015] [Accepted: 06/24/2015] [Indexed: 10/23/2022]
Abstract
Forty agricultural soils were collected from Chiang Mai and Lampang provinces in northern Thailand. Bacteria, actinomycetes and fungi were isolated and screened for their ability to degrade polylactic acid (PLA), polycaprolactone (PCL) and poly(butylene succinate) (PBS) by the agar diffusion method. Sixty-seven actinomycetes, seven bacteria and five fungal isolates were obtained. The majority of actinomycetes were Streptomyces based on morphological characteristic, chemotaxonomy and 16S rRNA gene data. Seventy-nine microorganisms were isolated from 40 soil samples. Twenty-six isolates showed PLA-degradation (32.9 %), 44 isolates showed PBS-degradation (55.7 %) and 58 isolates showed PCL-degradation (73.4 %). Interestingly, 16 isolates (20.2 %) could degrade all three types of bioplastics used in this study. The Amycolatopsis sp. strain SCM_MK2-4 showed the highest enzyme activity for both PLA and PCL, 0.046 and 0.023 U/mL, respectively. Moreover, this strain produced protease, esterase and lipase on agar plates. Approximately, 36.7 % of the PLA film was degraded by Amycolatopsis sp. SCM_MK2-4 after 7 days of cultivation at 30 °C in culture broth.
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Affiliation(s)
- Watsana Penkhrue
- Department of Biology, Faculty of Science, Chiang Mai University, 239 Huay Kaew Road, Muang District, Chiang Mai, 50200, Thailand,
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Kanpiengjai A, Rieantrakoonchai W, Pratanaphon R, Pathom-aree W, Lumyong S, Khanongnuch C. High efficacy bioconversion of starch to lactic acid using an amylolytic lactic acid bacterium isolated from Thai indigenous fermented rice noodles. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0210-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Wongputtisin P, Khanongnuch C, Kongbuntad W, Niamsup P, Lumyong S, Sarkar PK. Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application. Lett Appl Microbiol 2014; 59:328-33. [PMID: 24814433 DOI: 10.1111/lam.12279] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 04/20/2014] [Accepted: 05/06/2014] [Indexed: 11/28/2022]
Abstract
UNLABELLED Soya bean hull (SBH) is a cheap and high-fibre content feed ingredient that obtained after soya bean oil extraction. Microbial fermentation was expected to improve SBH qualities before applying to animals, especially monogastric animals. Two bacterial strains, Bacillus subtilis MR10 and TK8 that were isolated from Tua-nao, a traditional fermented soya bean in northern Thailand, were used for fermented soya bean hull (FSBH) production. Both could easily grow at 37°C in SBH as the sole substrate. MR10 produced the highest β-mannanase activity (400 U g(-1) SBH) on day 2, while TK8 produced the highest cellulase activity (14·5 U g(-1) SBH) on day 3. After fermentation, the nutritional quality of SBH was obviously improved by an increase in soluble sugars, soluble proteins, crude protein and crude lipid, and a decrease in the content of raffinose family oligosaccharides. Scavenging activity (%) of SBH against ABTS radical cation was also increased from 14 to 27 and 20% by MR10 and TK8 fermentation, respectively. According to the GRAS property of these both strains and various improvements of nutritional values, the fermented SBH proved to be a potential feed ingredient, especially for the monogastric animals. SIGNIFICANCE AND IMPACT OF THE STUDY Normally, soya bean hull has been recognized as only a worthless by-product from soya bean oil production process because of its low utilizable nutrients. Our study introduced an alternative way to utilize this worthless residue using biotechnological knowledge. The nutritional quality of soya bean hull was improved by microbial fermentation. Fermented soya bean hull can be used as a cheap, safe and high-nutrient feed ingredient for livestock production, especially monogastric animals, to promote their growth performances, instead of using antibiotics in some regions of the world.
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Affiliation(s)
- P Wongputtisin
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
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Chairin T, Nitheranont T, Watanabe A, Asada Y, Khanongnuch C, Lumyong S. Purification and characterization of the extracellular laccase produced by Trametes polyzona WR710-1 under solid-state fermentation. J Basic Microbiol 2013; 54:35-43. [PMID: 23775771 DOI: 10.1002/jobm.201200456] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2012] [Accepted: 10/06/2012] [Indexed: 11/07/2022]
Abstract
Laccase from Trametes polyzona WR710-1 was produced under solid-state fermentation using the peel from the Tangerine orange (Citrus reticulata Blanco) as substrate, and purified to homogeneity. This laccase was found to be a monomeric protein with a molecular mass of about 71 kDa estimated by SDS-PAGE. The optimum pH was 2.0 for ABTS, 4.0 for L-DOPA, guaiacol, and catechol, and 5.0 for 2,6-DMP. The K(m) value of the enzyme for the substrate ABTS was 0.15 mM, its corresponding V(max) value was 1.84 mM min(-1), and the k(cat)/K(m) value was about 3960 s(-1) mM(-1). The enzyme activity was stable between pH 6.0 and 8.0, at temperatures of up to 40 °C. The laccase was inhibited by more than 50% in the presence of 20 mM NaCl, by 95% at 5 mM of Fe(2+), and it was completely inhibited by 0.1 mM NaN(3). The N-terminal amino acid sequence of this laccase is AVTPVADLQISNAGISPDTF, which is highly similar to those of laccases from other white-rot basidiomycetes.
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Affiliation(s)
- Thanunchanok Chairin
- Biotechnology Program, Graduate School, Chiang Mai University, Chiang Mai, Thailand
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Wongputtisin P, Khanongnuch C, Khongbantad W, Niamsup P, Lumyong S. Screening and selection of Bacillus spp. for fermented corticate soybean meal production. J Appl Microbiol 2012; 113:798-806. [PMID: 22788990 DOI: 10.1111/j.1365-2672.2012.05395.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2012] [Revised: 07/01/2012] [Accepted: 07/03/2012] [Indexed: 11/30/2022]
Abstract
AIMS To screen and select the Bacillus spp. from Tua-nao of northern Thailand for fermented corticate soybean meal (FCSBM) production. METHODS AND RESULTS After isolation of Bacillus spp. from Tua-nao was carried out, cellulase, hemicellulases (i.e., β-mannanase and xylanase) and phytase production by isolated Bacillus spp. were determined. B. subtilis isolate MR10 showed the highest β-mannanase, xylanase and phytase production at 280, 41 and 16 U g(-1) substrate, respectively, while the highest cellulase production was found in TK8 at 25 U g(-1) substrate. FCSBMs produced by single starter and mixed starter of both isolates showed the better properties than those of corticate soybean meal (CSBM), i.e., higher in soluble sugar, protein and phosphate content, smaller sugar molecules and better digestibility and absorbability than those of CSBM. Moreover, FCSBMs had no toxicity effect on mouse fibroblast cell line (3T3) but had an inhibitory effect on lung cancer cell line (CorL23). CONCLUSIONS B. subtilis isolate MR10 and TK8 were selected for FCSBMs production because of their role as nutritional enhancer for CSBM and their safety. SIGNIFICANCE AND IMPACT OF THE STUDY The results of this study were useful for FCSBM production process that can be applied as feed ingredient for monogastric animals.
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Affiliation(s)
- P Wongputtisin
- Biotechnology Program, Faculty of Science, Maejo University, Chiang Mai, Thailand.
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Sriphannam W, Lumyong S, Niumsap P, Ashida H, Yamamoto K, Khanongnuch C. A selected probiotic strain of Lactobacillus fermentum CM33 isolated from breast-fed infants as a potential source of β-galactosidase for prebiotic oligosaccharide synthesis. J Microbiol 2012; 50:119-26. [PMID: 22367946 DOI: 10.1007/s12275-012-1108-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2011] [Accepted: 08/29/2011] [Indexed: 01/27/2023]
Abstract
Lactic acid bacteria from healthy breast-fed infants were isolated and screened for β-galactosidase production in MRS broth. Among 49 isolates that exhibited the yellow clear zone on MRS agar supplemented with bromocresol blue, the isolate CM33 was selected as being the highest β-galactosidase producer and was identified as Lactobacillus fermentum based on its morphological characteristics and 16S rDNA nucleotide sequence. L. fermentum CM33 exhibited a good survival rate under the simulated stomach passage model, comparable to known probiotic strains L. gallinarum JCM2011 and L. agilis JCM1187. L. fermentum CM33 was antagonistic to pathogenic bacteria Listeria monocytogenes, Escherichia coli 0157:H7, Salmonella typhi, and Salmonella enteriditis, using the well diffusion method. In addition, the selected lactobacilli exhibited a high growth rate when cultivated in modified MRS containing commercial galactooligosaccharide (GOS) as a sole carbon source, as well as in glucose. A preliminary study on the enzymatic synthesis of oligosaccharide using crude β-galactosidase revealed the capability for oligosaccharide synthesis by the transgalactosylation activity.
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Affiliation(s)
- Wattana Sriphannam
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
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Photinon K, Chalermchart Y, Khanongnuch C, Wang SH, Liu CC. A thick-film sensor as a novel device for determination of polyphenols and their antioxidant capacity in white wine. Sensors (Basel) 2010; 10:1670-8. [PMID: 22294893 PMCID: PMC3264445 DOI: 10.3390/s100301670] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2010] [Revised: 01/28/2010] [Accepted: 02/08/2010] [Indexed: 12/01/2022]
Abstract
A thick-film electrochemical sensor with an iridium-carbon working electrode was used for determining polyphenols and their antioxidant capacity in white wine. Caffeic acid was used as a model species because it has the ability to produce the highest oxidation current. The correlation coefficient of 0.9975 was obtained between sensor response and caffeic acid content. The total phenolic content (TPC) and scavenging activity on 1,1-diphenyl-2-pycrylhydrazyl (DPPH·) radical were also found to be strongly correlated with the concentration of caffeic acid, with a correlation coefficient of 0.9823 and 0.9958, respectively. The sensor prototype was proven to be a simple, efficient and cost effective device to evaluate the antioxidant capacity of substances.
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Affiliation(s)
- Kanokorn Photinon
- Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; E-Mails: (Y.C.); (C.K.)
| | - Yongyuth Chalermchart
- Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; E-Mails: (Y.C.); (C.K.)
| | - Chartchai Khanongnuch
- Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; E-Mails: (Y.C.); (C.K.)
| | - Shih-Han Wang
- Chemical Engineering Department, I-Shou University, 1, Sec. 1, Syuecheng Rd., Dashu Township, Kaohsiung County 840, Taiwan; E-Mail:
| | - Chung-Chiun Liu
- Chemical Engineering Department, Case Western Reserve University/10900 Euclid Ave., Cleveland OH 44106, USA; E-Mail:
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