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Enhancement of neuroprotection, antioxidant capacity, and water-solubility of crocins by transglucosylation using dextransucrase under high hydrostatic pressure. Enzyme Microb Technol 2020; 140:109630. [PMID: 32912690 DOI: 10.1016/j.enzmictec.2020.109630] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 06/29/2020] [Accepted: 07/06/2020] [Indexed: 11/22/2022]
Abstract
Crocin, one of the major carotenoid pigments of Crocus sativus (saffron), is responsible for antioxidant activity, neuroprotection, and the inhibition of tumor cell proliferation. In order to improve the functionality of crocin, α-glucosyl-(1→6)-trans-crocins (C-Gs) were synthesized using sucrose and dextransucrase from Leuconostoc mesenteroides. High hydrostatic pressure (HHP) technique was applied to the synthesis process of C-Gs in order to improve its transglucosylation yield. A 100 MPa HHP condition enhanced the production yield of C-Gs by 1.95 times compared to that of 0.1 MPa atmospheric pressure. Novel C-Gs were purified by HPLC, and their chemical structures were determined using NMR analysis. Novel C-Gs increased water solubility 4.6-5.7 times and antioxidant activity 1.5-2.6 times, respectively, compared to crocin, and their neuroprotections (cell viability 92.5-100.4 %) on HT22 mouse hippocampal neuronal cells were significantly higher than that of crocin (cell viability 84.6 %). This advanced neuroprotection of novel C-Gs could be highly associated with their enhanced antioxidant activity. Thus, the enhanced water solubility and functionality of novel C-Gs can induce better clinical efficacy of neuroprotection than trans-crocin.
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Palaniyandi SA, Suh JW, Yang SH. Preparation of Ginseng Extract with Enhanced Levels of Ginsenosides Rg1 and Rb1 Using High Hydrostatic Pressure and Polysaccharide Hydrolases. Pharmacogn Mag 2017; 13:S142-S147. [PMID: 28479739 PMCID: PMC5407106 DOI: 10.4103/0973-1296.203992] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Revised: 11/12/2015] [Indexed: 01/16/2023] Open
Abstract
Background: Ginsenosides are the principal components responsible for the pharmacological activities of ginseng. Ginsenosides Rg1 and Rb1 are the major compounds recognized as marker substances for quality control of ginseng-based products. These major compounds can be transformed to several pharmacologically active minor ginsenosides by chemical, microbial, and enzymatic means. Materials and Methods: In the present study, a combination of polysaccharide hydrolases and high hydrostatic pressure (HHP) were used to extract ginseng saponins enriched with ginsenosides Rg1 and Rb1. Temperature, pH, time, ginseng-to-water ratio, and pressure were optimized to obtain the maximum amount of Rg1 and Rb1 in the resulting extract using commercial polysaccharide hydrolases. Results: This study showed that treatment with a combination of cellulase, amylase, and pectinase at 100 MPa pressure, pH 4.8, and 45°C for 12 h resulted in higher Rg1 and Rb1 levels in the extract. Conclusion: This study describes a cheap and ecofriendly method for preparing ginseng extract enriched with Rg1 and Rb1. SUMMARY Ginsenosides are the principal bioactive components present in ginseng Ginsenosides Rg1 and Rb1 are the most abundant compounds in ginseng High hydrostatic pressure (HHP) and Polysaccharide hydrolases (PH) were combined to extract ginseng saponins enriched with Rg1 and Rb1 Extraction conditions were optimized to obtain the maximum amount of Rg1 and Rb1 Extraction with a combination of cellulase, amylase, and pectinase at 100 MPa pressure at pH 4.8, and 45°C for 12 h resulted in higher levels of Rg1 and Rb1 in the ginseng extract
Abbreviations used: ATCC: American Type Culture Collection, Mpa: Mega Pascal
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Affiliation(s)
- Sasikumar Arunachalam Palaniyandi
- Interdisciplinary Program of Biomodulation, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do, Korea.,Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do, Korea
| | - Joo-Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do, Korea.,Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do, Korea
| | - Seung Hwan Yang
- Department of Biotechnology, Chonnam National University, Daehak-ro, Yeosu-si, Jeollanam-do, Korea
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Enrichment of ginsenoside Rd in Panax ginseng extract with combination of enzyme treatment and high hydrostatic pressure. BIOTECHNOL BIOPROC E 2015. [DOI: 10.1007/s12257-014-0857-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kim CT, Gujral N, Ganguly A, Suh JW, Sunwoo HH. Chondroitin sulphate extracted from antler cartilage using high hydrostatic pressure and enzymatic hydrolysis. ACTA ACUST UNITED AC 2014. [PMID: 28626657 PMCID: PMC5466122 DOI: 10.1016/j.btre.2014.07.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Chondroitin sulphate (CS), a major glycosaminoglycan, is an essential component of the extracellular matrix in cartilaginous tissues. Wapiti velvet antlers are a rich source of these molecules. The purpose of the present study was to develop an effective isolation procedure of CS from fresh velvet antlers using a combination of high hydrostatic pressure (100 MPa) and enzymatic hydrolysis (papain). High CS extractability (95.1 ± 2.5%) of total uronic acid was obtained following incubation (4 h at 50 °C) with papain at pH 6.0 in 100 MPa compared to low extractability (19 ± 1.1%) in ambient pressure (0.1 MPa). Antler CS fractions were isolated by Sephacryl S-300 chromatography and identified by western blot using an anti-CS monoclonal antibody. The antler CS fraction did not aggregate with hyaluronic acid in CL-2B chromatography and possessed DPPH radical scavenging activity at 78.3 ± 1.5%. The results indicated that high hydrostatic pressure and enzymatic hydrolysis procedure may be a useful tool for the isolation of CS from antler cartilaginous tissues.
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Affiliation(s)
- Chong-Tai Kim
- Food Bio-Nano Research Group, Korea Food Research Institute, 516, Baekhyun-Dong, Bundang-Ku, Seongnam-Si, Gyeonggi-Do 463-746, Republic of Korea
| | - Naiyana Gujral
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 11361 - 87 Avenue, Edmonton, Alberta T6G 2E1, Canada
| | - Advaita Ganguly
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 11361 - 87 Avenue, Edmonton, Alberta T6G 2E1, Canada
| | - Joo-Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, Republic of Korea
| | - Hoon H Sunwoo
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 11361 - 87 Avenue, Edmonton, Alberta T6G 2E1, Canada
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Sunwoo HH, Gujral N, Huebl AC, Kim CT. Application of High Hydrostatic Pressure and Enzymatic Hydrolysis for the Extraction of Ginsenosides from Fresh Ginseng Root (Panax ginseng C.A. Myer). FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1234-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Abstract
This article surveys methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes. The sources of the most common enzymes are listed. These starch conversions are also presented in relation to their applications in the food, pharmaceutical, pulp, textile, and other branches of industry. Some sections are devoted to the fermentation of starch to ethanol and other products, and to the production of cyclodextrins, along with the properties of these products. Light is also shed on the enzymes involved in the digestion of starch in human and animal organisms. Enzymatic processes acting on starch are useful in structural studies of the substrates and in understanding the characteristics of digesting enzymes. One section presents the application of enzymes to these problems. The information that is included covers the period from the early 19th century up to 2009.
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Extraction of ginsenosides from fresh ginseng roots (Panax ginseng C.A. Meyer) using commercial enzymes and high hydrostatic pressure. Biotechnol Lett 2013; 35:1017-22. [DOI: 10.1007/s10529-013-1182-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Accepted: 03/12/2013] [Indexed: 12/17/2022]
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Grauwet T, Rauh C, Van der Plancken I, Vervoort L, Hendrickx M, Delgado A, Van Loey A. Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.09.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A. Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Loey AV. Investigating the potential ofBacillus subtilisα-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes. Biotechnol Prog 2009; 25:1184-93. [DOI: 10.1002/btpr.170] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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12
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Review of modelling and simulation of high pressure treatment of materials of biological origin. Trends Food Sci Technol 2008. [DOI: 10.1016/j.tifs.2008.01.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Baks T, Bruins ME, Matser AM, Janssen AEM, Boom RM. Effect of gelatinization and hydrolysis conditions on the selectivity of starch hydrolysis with alpha-amylase from Bacillus licheniformis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:488-495. [PMID: 18095648 DOI: 10.1021/jf072217j] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Enzymatic hydrolysis of starch can be used to obtain various valuable hydrolyzates with different compositions. The effects of starch pretreatment, enzyme addition point, and hydrolysis conditions on the hydrolyzate composition and reaction rate during wheat starch hydrolysis with alpha-amylase from Bacillus licheniformis were compared. Suspensions of native starch or starch gelatinized at different conditions either with or without enzyme were hydrolyzed. During hydrolysis, the oligosaccharide concentration, the dextrose equivalent, and the enzyme activity were determined. We found that the hydrolyzate composition was affected by the type of starch pretreatment and the enzyme addition point but that it was just minimally affected by the pressure applied during hydrolysis, as long as gelatinization was complete. The differences between hydrolysis of thermally gelatinized, high-pressure gelatinized, and native starch were explained by considering the granule structure and the specific surface area of the granules. These results show that the hydrolyzate composition can be influenced by choosing different process sequences and conditions.
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Affiliation(s)
- Tim Baks
- Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Building number 307 (Biotechnion), Bomenweg 2, 6703 HD, Wageningen, The Netherlands.
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Abstract
The major alpha-amylase in honey was characterized. The optimum pH range and temperature were determined for the enzyme as 4.6 to 5.3 and 55 degrees C, respectively. The enzyme was stable at pH values from 7 to 8. The half-lives of the purified enzyme at different temperatures were determined. The activation energy for heat inactivation of honey amylase was 114.6 kJ/mol. The enzyme exhibited Michaelis-Menten kinetics with soluble starch and gave KM and Vmax values of 0.72 mg/mL and 0.018 units/mL, respectively. The enzyme was inhibited by CuCl (34.3%), MgCl2 (22.4%), and HgCl2 (13.4%), while CaCl2, MnCl2, and ZnSO4 did not have any effect. Starch had a protective effect on thermal stability of honey amylase. Therefore, it might be critical to process or control the amylase in honey before incorporation into starch-containing foods to aid in the preservation of starch functionality. One step could involve heat treating honey with other ingredients, especially those that dilute and acidify the honey environment.
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Affiliation(s)
- Sibel Babacan
- Food Science Research Center, Univ. of Rhode Island, 530 Liberty Lane, West Kingston, RI 02892, USA
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Buckow R, Weiss U, Heinz V, Knorr D. Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditions. Biotechnol Bioeng 2007; 97:1-11. [PMID: 17013936 DOI: 10.1002/bit.21209] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The impact of high hydrostatic pressure and temperature on the stability and catalytic activity of alpha-amylase from barley malt has been investigated. Inactivation experiments with alpha-amylase in the presence and absence of calcium ions have been carried out under combined pressure-temperature treatments in the range of 0.1-800 MPa and 30-75 degrees C. A stabilizing effect of Ca(2+) ions on the enzyme was found at all pressure-temperature combinations investigated. Kinetic analysis showed deviations of simple first-order reactions which were attributed to the presence of isoenzyme fractions. Polynomial models were used to describe the pressure-temperature dependence of the inactivation rate constants. Derived from that, pressure-temperature isokinetic diagrams were constructed, indicating synergistic and antagonistic effects of pressure and temperature on the inactivation of alpha-amylase. Pressure up to 200 MPa significantly stabilized the enzyme against temperature-induced inactivation. On the other hand, pressure also hampers the catalytic activity of alpha-amylase and a progressive deceleration of the conversion rate was detected at all temperatures investigated. However, for the overall reaction of blocked p-nitrophenyl maltoheptaoside cleavage and simultaneous occurring enzyme inactivation in ACES buffer (0.1 M, pH 5.6, 3.8 mM CaCl(2)), a maximum of substrate cleavage was identified at 152 MPa and 64 degrees C, yielding approximately 25% higher substrate conversion after 30 min, as compared to the maximum at ambient pressure and 59 degrees C.
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Affiliation(s)
- Roman Buckow
- Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany
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Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D. Opportunities and Challenges in High Pressure Processing of Foods. Crit Rev Food Sci Nutr 2007; 47:69-112. [PMID: 17364696 DOI: 10.1080/10408390600626420] [Citation(s) in RCA: 445] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
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Affiliation(s)
- N K Rastogi
- Department of Food Engineering, Central Food Technological Research Institute. Mysore, 570 020. India.
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Knorr D, Heinz V, Buckow R. High pressure application for food biopolymers. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2006; 1764:619-31. [PMID: 16540383 DOI: 10.1016/j.bbapap.2006.01.017] [Citation(s) in RCA: 207] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2005] [Revised: 01/23/2006] [Accepted: 01/23/2006] [Indexed: 11/18/2022]
Abstract
High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers, such as proteins or starches. This review presents data on the effects of high hydrostatic pressure in combination with temperature on protein stability, enzymatic activity and starch gelatinization. Attention is given to the protein thermodynamics in response to combined pressure and temperature treatments specifically on the pressure-temperature-isokineticity phase diagrams of selected enzymes, prions and starches relevant in food processing and biotechnology.
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Affiliation(s)
- Dietrich Knorr
- Department of Food Biotechnology and Food Process Engineering, Berlin Technical University, Königin-Luise-Str. 22, D-14195 Berlin, Germany.
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The influence of moisture content on the thermostability of Aspergillus oryzae α-amylase. Enzyme Microb Technol 2005. [DOI: 10.1016/j.enzmictec.2004.06.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Guiavarc'h Y, Van Loey A, Zuber F, Hendrickx M. Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts. Biotechnol Bioeng 2004; 88:15-25. [PMID: 15384039 DOI: 10.1002/bit.20183] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
A small sized single-component enzymatic time temperature integrator (TTI) was developed. It consisted of glass beads coated with Bacillus licheniformis alpha-amylase (BLA) and stabilizing additives in a dehydrated form. Post heating residual enzymatic activity was used as a response property of the TTI. Under isothermal conditions, different batches of the system were characterized by z(TTI)-values around 13.5 degrees C in the temperature range 100-130 degrees C as well as by their ability to provide a response within 5 min after thermal processing. When used under non-isothermal conditions in a model food (silicone spheres), the system allowed to measure process-values (zTTI)F(121.1 degrees C) up to 60 min with an average error of 10.9%. The capabilities of the system were validated in a real solid/liquid food matrix sterilized by retorting. The combination of F(TTI)-values with heat transfer simulations based on finite difference calculations allowed for the determination of process values, which evaluated actual process-values (10 degrees C)F(121.1 degrees C) up to 90 min with an average error of 11.4%. The good performances of the system as well as its easiness of preparation and use, make the latter a valuable biological device for thermal process assessment.
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Affiliation(s)
- Yann Guiavarc'h
- Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit te Leuven, Kasteelpark Arenberg 23, B3001 Leuven, Belgium.
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Illanes A, Wilson L, Tomasello G. Effect of modulation of enzyme inactivation on temperature optimization for reactor operation with chitin-immobilized lactase. ACTA ACUST UNITED AC 2001. [DOI: 10.1016/s1381-1177(00)00023-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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22
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Temperature optimization for reactor operation with chitin-immobilized lactase under modulated inactivation. Enzyme Microb Technol 2000; 27:270-278. [PMID: 10899553 DOI: 10.1016/s0141-0229(00)00209-x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Temperature effects on all kinetic and inactivation parameters have been determined for chitin immobilized lactase from Kluyveromyces marxianus var. marxianus, and proper temperature functions have been validated. Maximum reaction rate, Michaelis constant referred to lactose, inhibition constant for galactose and inactivation rates increased with temperature. Enzyme inactivation was adequately modelled by a two-stage series mechanism. The effect of galactose and lactose on enzyme inactivation was determined in terms of modulation factors that were positive for galactose and negative for lactose over the whole range of temperature studied. Modulation factors were mild functions of temperature in the first stage and strong functions in the second stage of CIL inactivation where galactose positive modulation factors increase with temperature and lactose negative modulation factors decrease with temperature. Temperature explicit functions for all kinetic and inactivation parameters were incorporated into a scheme to optimize the temperature of operation for a sequential batch reactor with chitin-immobilized lactase, based on an annual cost objective function for reactor operation. Software for temperature optimization was developed creating a friendly interface with user that allows the introduction of variations in all parameters and operational criteria to perform sensitivity analysis.
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Heremans K, Smeller L. Protein structure and dynamics at high pressure. BIOCHIMICA ET BIOPHYSICA ACTA 1998; 1386:353-70. [PMID: 9733996 DOI: 10.1016/s0167-4838(98)00102-2] [Citation(s) in RCA: 334] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
The effect of pressure on the structure and dynamics of proteins is discussed in the framework of the pressure-temperature stability phase diagram. The elastic (reversible) properties, thermal expansion, compressibility and heat capacity, are correlated with the entropy, volume, and the coupling between entropy and volume fluctuations respectively. The experimental approaches that can be used to measure these quantities are reviewed. The plastic (conformational) changes reflect the changes in these properties in the cold, pressure and heat denaturation.
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Affiliation(s)
- K Heremans
- Department of Chemistry, Katholieke Universiteit Leuven, Belgium.
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24
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The Use of α-Amylase at Reduced Water Content to Develop Time Temperature Integrators for Sterilization Processes. Lebensm Wiss Technol 1998. [DOI: 10.1006/fstl.1998.0399] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Cavaille-Lefebvre D, Combes D. Irreversible high pressure inactivation of beta-galactosidase from Kluyveromyces lactis: comparison with thermal inactivation. J Biotechnol 1998; 61:85-93. [PMID: 9654742 DOI: 10.1016/s0168-1656(98)00007-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
High hydrostatic pressure and high temperature are both shown to induce inactivation of Kluyveromyces lactis beta-galactosidase in deionised water and their respective effects are compared. These two physical parameters lead to similar inactivation kinetics which can be suitably represented by series-type models. The plot of half-lives as a function of pressure is close to the same plot towards temperature. Thus, the same inactivation rate constant can be obtained in two different ways: an increase in pressure at room temperature or an increase in temperature at atmospheric pressure (e.g. 125 MPa at 25 degrees C or 45 degrees C at 0.1 MPa for a kappa 1 value about 28 x 10(-2) min -1). When beta-galactosidase was prepared in 0.1 M potassium phosphate buffer pH 7.3, its stability in extreme conditions of pressure as at high temperature was strongly enhanced. This stabilizing effect of the buffer was essentially attributed to a pH-effect by comparison with the behaviour of the enzyme in a similar buffer but with a 10-fold lower ionic strength.
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Affiliation(s)
- D Cavaille-Lefebvre
- INSA, Centre de Bioingénierie Gilbert Durand (U.M.R. CNRS 5504, L.A. INRA) Complexe Scientifique de Rangueil, Toulouse, France
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26
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Fusi P, Goossens K, Consonni R, Grisa M, Puricelli P, Vecchio G, Vanoni M, Zetta L, Heremans K, Tortora P. Extreme heat- and pressure-resistant 7-kDa protein P2 from the archaeon Sulfolobus solfataricus is dramatically destabilized by a single-point amino acid substitution. Proteins 1997; 29:381-90. [PMID: 9365992 DOI: 10.1002/(sici)1097-0134(199711)29:3<381::aid-prot11>3.0.co;2-j] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
This study reports the characterization of the recombinant 7-kDa protein P2 from Sulfolobus solfataricus and the mutants F31A and F31Y with respect to temperature and pressure stability. As observed in the NMR, FTIR, and CD spectra, wild-type protein and mutants showed substantially similar structures under ambient conditions. However, midpoint transition temperatures of the denaturation process were 361, 334, and 347 K for wild type, F31A, and F31Y mutants, respectively: thus, alanine substitution of phenylalanine destabilized the protein by as much as 27 K. Midpoint transition pressures for wild type and F31Y mutant could not be accurately determined because they lay either beyond (wild type) or close to (F31Y) 14 kbar, a pressure at which water undergoes a phase transition. However, a midpoint transition pressure of 4 kbar could be determined for the F31A mutant, implying a shift in transition of at least 10 kbar. The pressure-induced denaturation was fully reversible; in contrast, thermal denaturation of wild type and mutants was only partially reversible. To our knowledge, both the pressure resistance of protein P2 and the dramatic pressure and temperature destabilization of the F31A mutant are unprecedented. These properties may be largely accounted for by the role of an aromatic cluster where Phe31 is found at the core, because interactions among aromatics are believed to be almost pressure insensitive; furthermore, the alanine substitution of phenylalanine should create a cavity with increased compressibility and flexibility, which also involves an impaired pressure and temperature resistance.
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Affiliation(s)
- P Fusi
- Dipartimento di Fisiologia e Biochimica generali, Università di Milano, Italy
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27
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Ludikhuyze L, Van den Broeck I, Weemaes C, Hendrickx M, Tobback P. Thermal and pressure‐temperature denaturation kinetics ofbacillus subtilisα‐amylase: A study based on gel electrophoresis. FOOD BIOTECHNOL 1997. [DOI: 10.1080/08905439709549935] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ludikhuyze L, De Cordt S, Weemaes C, Hendrickx M, Tobback P. >Kinetics for heat and pressure‐temperature inactivation ofbacillus subtilis α‐amylase. FOOD BIOTECHNOL 1996. [DOI: 10.1080/08905439609549905] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Pressure versus Temperature Behaviour of Proteins: FT-IR studies with the Diamond Anvil Cell. ACTA ACUST UNITED AC 1996. [DOI: 10.1016/s0921-0423(06)80022-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Raabe E, Knorr D. Kinetics of Starch Hydrolysis withBacillus amyloliquefaciens-α-Amylase Under High Hydrostatic Pressure. STARCH-STARKE 1996. [DOI: 10.1002/star.19960481105] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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