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Wu Q, Niu M, Zhou C, Wang Y, Xu J, Shi L, Xiong H, Feng N. Formation and detection of biocoronas in the food industry and their fate in the human body. Food Res Int 2023; 174:113566. [PMID: 37986519 DOI: 10.1016/j.foodres.2023.113566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
The rapid advancement of nanotechnology has opened up new avenues for applications in all stages of the food industry. Over the past decade, extensive research has emphasized that when nanoparticles (NPs) enter organisms, they spontaneously adsorbed biomolecules, leading to the formation of biocorona. This paper provided a detailed review of the process of biocorona formation in the food industry, including their classification and influencing factors. Additionally, various characterization methods to investigated the morphology and structure of biocoronas were introduced. As a real state of food industry nanoparticles in biological environments, the biocorona causes structural transformations of biomolecules bound to NPs, thus affecting their fate in the body. It can either promote or inhibit enzyme activity in the human environment, and may also positively or negatively affect the cellular uptake and toxicity of NPs. Since NPs present in the food industry will inevitably enter the human body, further investigations on biocoronas will offer valuable insights and perspectives on the safety of incorporating more NPs into the food industry.
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Affiliation(s)
- Qian Wu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Mengyao Niu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Chen Zhou
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yaxiong Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jianhua Xu
- Pinyuan (Suizhou) Modern Agriculture Development Co., LTD., Suizhou, Hubei 441300, China
| | - Lin Shi
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China
| | - He Xiong
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China
| | - Nianjie Feng
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China.
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2
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Shirvani A, Mirzaaghaei M, Goli SAH. Application of natural fining agents to clarify fruit juices. Compr Rev Food Sci Food Saf 2023; 22:4190-4216. [PMID: 37615977 DOI: 10.1111/1541-4337.13207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/11/2023] [Accepted: 06/13/2023] [Indexed: 08/25/2023]
Abstract
The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural-clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity-causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed.
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Affiliation(s)
- Atefe Shirvani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Marzieh Mirzaaghaei
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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3
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Bai Y, Jing Z, Ma R, Wan X, Liu J, Huang W. A critical review of enzymes immobilized on chitosan composites: characterization and applications. Bioprocess Biosyst Eng 2023; 46:1539-1567. [PMID: 37540309 DOI: 10.1007/s00449-023-02914-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Accepted: 07/21/2023] [Indexed: 08/05/2023]
Abstract
Enzymes with industrial significance are typically used in biological processes. However, instability, high sensitivity, and impractical recovery are the major drawbacks of enzymes in practical applications. In recent years, the immobilization technology has attracted wide attention to overcoming these restrictions and improving the efficiency of enzyme applications. Chitosan (CS) is a unique functional substance with biocompatibility, biodegradability, non-toxicity, and antibacterial properties. Chitosan composites are anticipated to be widely used in the near future for a variety of purposes, including as supports for enzyme immobilization, because of their advantages. Therefor this review explores the effects of the chitosan's structure, molecular weight, degree of deacetylation on the enzyme immobilized, effect of key factors, and the enzymes immobilized on chitosan based composites for numerous applications, including the fields of biosensor, biomedical science, food industry, environmental protection, and industrial production. Moreover, this study carefully investigates the advantages and disadvantages of using these composites as well as their potential in the future.
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Affiliation(s)
- Yuan Bai
- School of Environment and Municipal Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, People's Republic of China.
- Key Laboratory of Yellow River Water Environment in Gansu Province, Lanzhou Jiaotong University, Lanzhou, 730070, People's Republic of China.
| | - Zongxian Jing
- School of Environment and Municipal Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, People's Republic of China
| | - Rui Ma
- School of Environment and Municipal Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, People's Republic of China
| | - Xinwen Wan
- School of Environment and Municipal Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, People's Republic of China
| | - Jie Liu
- School of Environment and Municipal Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, People's Republic of China
| | - Weiting Huang
- School of Environment and Municipal Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, People's Republic of China
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4
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Dwivedi S, Yadav K, Gupta S, Tanveer A, Yadav S, Yadav D. Fungal pectinases: an insight into production, innovations and applications. World J Microbiol Biotechnol 2023; 39:305. [PMID: 37691054 DOI: 10.1007/s11274-023-03741-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Accepted: 08/25/2023] [Indexed: 09/12/2023]
Abstract
The fungal system holds morphological plasticity and metabolic versatility which makes it unique. Fungal habitat ranges from the Arctic region to the fertile mainland, including tropical rainforests, and temperate deserts. They possess a wide range of lifestyles behaving as saprophytic, parasitic, opportunistic, and obligate symbionts. These eukaryotic microbes can survive any living condition and adapt to behave as extremophiles, mesophiles, thermophiles, or even psychrophile organisms. This behaviour has been exploited to yield microbial enzymes which can survive in extreme environments. The cost-effective production, stable catalytic behaviour and ease of genetic manipulation make them prominent sources of several industrially important enzymes. Pectinases are a class of pectin-degrading enzymes that show different mechanisms and substrate specificities to release end products. The pectinase family of enzymes is produced by microbial sources such as bacteria, fungi, actinomycetes, plants, and animals. Fungal pectinases having high specificity for natural sources and higher stabilities and catalytic activities make them promising green catalysts for industrial applications. Pectinases from different microbial sources have been investigated for their industrial applications. However, their relevance in the food and textile industries is remarkable and has been extensively studied. The focus of this review is to provide comprehensive information on the current findings on fungal pectinases targeting diverse sources of fungal strains, their production by fermentation techniques, and a summary of purification strategies. Studies on pectinases regarding innovations comprising bioreactor-based production, immobilization of pectinases, in silico and expression studies, directed evolution, and omics-driven approaches specifically by fungal microbiota have been summarized.
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Affiliation(s)
- Shruti Dwivedi
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Kanchan Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Supriya Gupta
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Aiman Tanveer
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Sangeeta Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Dinesh Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India.
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Navarro-López DE, Bautista-Ayala AR, Rosales-De la Cruz MF, Martínez-Beltrán S, Rojas-Torres DE, Sanchez-Martinez A, Ceballos-Sanchez O, Jáuregui-Jáuregui J, Lozano LM, Sepúlveda-Villegas M, Tiwari N, López-Mena ER. Nanocatalytic performance of pectinase immobilized over in situ prepared magnetic nanoparticles. Heliyon 2023; 9:e19021. [PMID: 37600413 PMCID: PMC10432700 DOI: 10.1016/j.heliyon.2023.e19021] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 08/22/2023] Open
Abstract
Immobilization of enzymes is one of the protein engineering methods used to improve their thermal and long-term stabilities. Immobilized pectinase has become an essential biocatalyst for optimization in the food processing industry. Herein, nanostructured magnetic nanoparticles were prepared in situ for use as supports to immobilize pectinase. The structural, morphological, optical and magnetic features and the chemical compositions of the nanoparticles were characterized. Nanoparticle agglomeration and low porosity were observed due to the synthetic conditions. These nanoparticles exhibited superparamagnetic behavior, which is desirable for biotechnological applications. The maximum retention rate for the enzyme was observed at pH 4.5 with a value of 1179.3 U/mgNP (units per milligram of nanoparticle), which was equivalent to a 65.6% efficiency. The free and immobilized pectinase were affected by the pH and temperature. The long-term instability caused 40% and 32% decreases in the specific activities of the free and immobilized pectinase, respectively. The effects of immobilization were analyzed with kinetic and thermodynamic studies. These results indicated a significant affinity for the substrate, a decreased reaction rate, and improved thermal stability of the immobilized pectinase. The reusability of the immobilized pectinase was preserved effectively during cycling, with only a 21.2% decrease in activity observed from the first to the last use. Therefore, alternative magnetic nanoparticles are presented for immobilizing and maintaining the thermostability of pectinase.
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Affiliation(s)
- Diego E. Navarro-López
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral Ramón Corona No. 2514, Colonia Nuevo México, 45201, Zapopan, Jalisco, Mexico
| | - Alvaro R. Bautista-Ayala
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral Ramón Corona No. 2514, Colonia Nuevo México, 45201, Zapopan, Jalisco, Mexico
| | - Maria Fernanda Rosales-De la Cruz
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral Ramón Corona No. 2514, Colonia Nuevo México, 45201, Zapopan, Jalisco, Mexico
| | - Selina Martínez-Beltrán
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral Ramón Corona No. 2514, Colonia Nuevo México, 45201, Zapopan, Jalisco, Mexico
| | - Diego E. Rojas-Torres
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral Ramón Corona No. 2514, Colonia Nuevo México, 45201, Zapopan, Jalisco, Mexico
| | - A. Sanchez-Martinez
- CONACyT-Unidad Académica de Ciencias Químicas, Universidad Autónoma de Zacatecas, Campus Siglo XXI, Carretera Zacatecas - Guadalajara Km 6, Ejido La Escondida, Zacatecas, 98160, Mexico
| | - O. Ceballos-Sanchez
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierias (CUCEI), Departamento de Ingenieria de Proyectos, Av. Jose Guadalupe Zuno #48, Industrial Los Belenes, Zapopan, Jalisco, 45157, Mexico
| | - J.A. Jáuregui-Jáuregui
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral Ramón Corona No. 2514, Colonia Nuevo México, 45201, Zapopan, Jalisco, Mexico
| | - Luis Marcelo Lozano
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral Ramón Corona No. 2514, Colonia Nuevo México, 45201, Zapopan, Jalisco, Mexico
| | - M. Sepúlveda-Villegas
- Departamento de Biología Molecular y Genómica, Hospital Civil de Guadalajara, “Fray Antonio Alcalde”, Guadalajara, 44280, Jalisco, Mexico
- Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, 44100, Jalisco, Mexico
| | - Naveen Tiwari
- Center for Research in Biological Chemistry and Molecular Materials (CiQUS), University of Santiago de Compostela, Rúa Jenaro de La Fuente S/N, 15782, Santiago de Compostela, A Coruna, Spain
| | - Edgar R. López-Mena
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral Ramón Corona No. 2514, Colonia Nuevo México, 45201, Zapopan, Jalisco, Mexico
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6
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Katibi KK, Mohd Nor MZ, Yunos KFM, Jaafar J, Show PL. Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review. MEMBRANES 2023; 13:679. [PMID: 37505045 PMCID: PMC10383906 DOI: 10.3390/membranes13070679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/23/2023] [Accepted: 07/04/2023] [Indexed: 07/29/2023]
Abstract
Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal pressure and temperatures with excellent potential application in food industries from an economical, stable, and standard operation view. Microfiltration (MF) and ultrafiltration (UF) have also interested fruit industries owing to the increasing demand for reduced pressure-driven membranes. UF and MF membranes are widely applied in concentrating, clarifying, and purifying various edible products. However, the rising challenge in membrane technology is the fouling propensity which undermines the membrane's performance and lifespan. This review succinctly provides a clear and innovative view of the various controlling factors that could undermine the membrane performance during fruit juice clarification and concentration regarding its selectivity and permeance. In this article, various strategies for mitigating fouling anomalies during fruit juice processing using membranes, along with research opportunities, have been discussed. This concise review is anticipated to inspire a new research platform for developing an integrated approach for the next-generation membrane processes for efficient fruit juice clarification.
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Affiliation(s)
- Kamil Kayode Katibi
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Department of Agricultural and Biological Engineering, Faculty of Engineering and Technology, Kwara State University, Malete 23431, Nigeria
| | - Mohd Zuhair Mohd Nor
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, UPM, Serdang 43400, Selangor, Malaysia
| | - Khairul Faezah Md. Yunos
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
| | - Juhana Jaafar
- N29a, Advanced Membrane Technology Research Centre (AMTEC), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, UTM Skudai, Johor Bahru 81310, Johor, Malaysia;
| | - Pau Loke Show
- Department of Chemical Engineering, Khalifa University, Abu Dhabi P.O. Box 127788, United Arab Emirates;
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7
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Polymer/Enzyme Composite Materials—Versatile Catalysts with Multiple Applications. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
A significant interest was granted lately to enzymes, which are versatile catalysts characterized by natural origin, with high specificity and selectivity for particular substrates. Additionally, some enzymes are involved in the production of high-valuable products, such as antibiotics, while others are known for their ability to transform emerging contaminates, such as dyes and pesticides, to simpler molecules with a lower environmental impact. Nevertheless, the use of enzymes in industrial applications is limited by their reduced stability in extreme conditions and by their difficult recovery and reusability. Rationally, enzyme immobilization on organic or inorganic matrices proved to be one of the most successful innovative approaches to increase the stability of enzymatic catalysts. By the immobilization of enzymes on support materials, composite biocatalysts are obtained that pose an improved stability, preserving the enzymatic activity and some of the support material’s properties. Of high interest are the polymer/enzyme composites, which are obtained by the chemical or physical attachment of enzymes on polymer matrices. This review highlights some of the latest findings in the field of polymer/enzyme composites, classified according to the morphology of the resulting materials, following their most important applications.
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Bolivar JM, Woodley JM, Fernandez-Lafuente R. Is enzyme immobilization a mature discipline? Some critical considerations to capitalize on the benefits of immobilization. Chem Soc Rev 2022; 51:6251-6290. [PMID: 35838107 DOI: 10.1039/d2cs00083k] [Citation(s) in RCA: 105] [Impact Index Per Article: 52.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Enzyme immobilization has been developing since the 1960s and although many industrial biocatalytic processes use the technology to improve enzyme performance, still today we are far from full exploitation of the field. One clear reason is that many evaluate immobilization based on only a few experiments that are not always well-designed. In contrast to many other reviews on the subject, here we highlight the pitfalls of using incorrectly designed immobilization protocols and explain why in many cases sub-optimal results are obtained. We also describe solutions to overcome these challenges and come to the conclusion that recent developments in material science, bioprocess engineering and protein science continue to open new opportunities for the future. In this way, enzyme immobilization, far from being a mature discipline, remains as a subject of high interest and where intense research is still necessary to take full advantage of the possibilities.
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Affiliation(s)
- Juan M Bolivar
- FQPIMA group, Chemical and Materials Engineering Department, Faculty of Chemical Sciences, Complutense University of Madrid, Madrid, 28040, Spain
| | - John M Woodley
- Department of Chemical and Biochemical Engineering, Technical University of Denmark, 2800 Kgs Lyngby, Denmark.
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis. ICP-CSIC, C/Marie Curie 2, Campus UAM-CSIC Cantoblanco, Madrid 28049, Spain. .,Center of Excellence in Bionanoscience Research, External Scientific Advisory Academic, King Abdulaziz University, Jeddah 21589, Saudi Arabia
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9
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Biofabrication of magnetic nanoparticles and their use as carriers for pectinase and xylanase. OPENNANO 2022. [DOI: 10.1016/j.onano.2021.100034] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Sodhi AS, Sharma N, Bhatia S, Verma A, Soni S, Batra N. Insights on sustainable approaches for production and applications of value added products. CHEMOSPHERE 2022; 286:131623. [PMID: 34346348 DOI: 10.1016/j.chemosphere.2021.131623] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 07/18/2021] [Accepted: 07/19/2021] [Indexed: 06/13/2023]
Abstract
The increasing demand for the development of sustainable strategies to utilize and process agro-industrial residues paves new paths for exploring innovative approaches in this area. Biotechnology based microbial transformations provide efficient, low cost and sustainable approaches for the production of value added products. The use of organic rich residues opens new avenues for the production of enzymes, pigments, biofuels, bioactive compounds, biopolymers etc. with vast industrial and therapeutic applications. Innovative technologies like strain improvement, enzyme immobilization, genome editing, morphological engineering, ultrasound/supercritical fluid/pulse electric field extraction, etc. can be employed. These will be helpful in achieving significant improvement in qualitative and quantitative parameters of the finished products. The global trend for the valorisation of biowaste has boosted the commercialization of these products which has transformed the markets by providing new investment opportunities. The upstream processing of raw materials using microbes poses a limitation in terms of product development and recovery which can be overcome by modifying the bioreactor design, physiological parameters or employing alternate technologies which will be discussed in this review. The other problems related to the processes include product stability, industrial applicability and cost competitiveness which needs to be addressed. This review comprehensively discusses the recent progress, avenues and challenges in the approaches aimed at valorisation of agro-industrial wastes along with possible opportunities in the bioeconomy.
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Affiliation(s)
- Abhinashi Singh Sodhi
- Department of Biotechnology, Goswami Ganesh Dutta Sanatan Dharma College, Sector-32-C, Chandigarh, 160030, India
| | - Neetu Sharma
- Department of Biotechnology, Goswami Ganesh Dutta Sanatan Dharma College, Sector-32-C, Chandigarh, 160030, India
| | - Sonu Bhatia
- Department of Biotechnology, Goswami Ganesh Dutta Sanatan Dharma College, Sector-32-C, Chandigarh, 160030, India
| | - Anoop Verma
- School of Energy and Environment, Thapar Institute of Engineering and Technology, Patiala, Punjab, India
| | - Sajeev Soni
- Department of Chemistry, Goswami Ganesh Dutta Sanatan Dharma College, Sector-32-C, Chandigarh, 160030, India
| | - Navneet Batra
- Department of Biotechnology, Goswami Ganesh Dutta Sanatan Dharma College, Sector-32-C, Chandigarh, 160030, India.
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11
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New insights in pectinase production development and industrial applications. Appl Microbiol Biotechnol 2021; 105:9069-9087. [PMID: 34846574 DOI: 10.1007/s00253-021-11705-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 01/06/2023]
Abstract
Pectinase, a group of pectin degrading enzymes, is one of the most influential industrial enzymes, helpful in producing a wide variety of products with good qualities. These enzymes are biocatalysts and are highly specific, non-toxic, sustainable, and eco-friendly. Consequently, both pectin and pectinase are crucially essential biomolecules with extensive applicatory perception in the biotechnological sector. The market demand and application of pectinases in new sectors are continuously increasing. However, due to the high cost of the substrate used for the growth of microbes, the production of pectinase using microorganisms is limited. Therefore, low-cost or no-cost substrates, such as various agricultural biomasses, are emphasized in producing pectinases. The importance and implications of pectinases are rising in diverse areas, including bioethanol production, extraction of DNA, and protoplast isolation from a plant. Therefore, this review briefly describes the structure of pectin, types and source of pectinases, substrates and strategies used for pectinases production, and emphasizes diverse potential applications of pectinases. The review also has included a list of pectinases producing microbes and alternative substrates for commercial production of pectinase applicable in pectinase-based industrial technology.Key points• Pectinase applications are continuously expanding.• Organic wastes can be used as low-cost sources of pectin.• Utilization of wastes helps to reduce pollution.
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12
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Enzyme co-immobilization: Always the biocatalyst designers' choice…or not? Biotechnol Adv 2021; 51:107584. [DOI: 10.1016/j.biotechadv.2020.107584] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 06/24/2020] [Accepted: 06/24/2020] [Indexed: 01/08/2023]
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13
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Fernández-Pacheco P, García-Béjar B, Briones Pérez A, Arévalo-Villena M. Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma. Front Microbiol 2021; 12:723815. [PMID: 34434184 PMCID: PMC8381471 DOI: 10.3389/fmicb.2021.723815] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 07/23/2021] [Indexed: 11/22/2022] Open
Abstract
In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes offers advantages such as reusability and easy recuperation. In this study, a commercial β-glucosidase was immobilised by absorption in sodium alginate. Biotechnological characteristics and terpen hydrolysis (hydrolysis aroma precursors) in muscat wines were studied after treatment with both free and immobilised commercial β- glucosidase with two different concentrations. It was revealed that both forms shared an optimal pH (4.5) and a maximum temperature (64°C), even an increment on the activity between 40and 60°C. A similar Km value has been determined while Vmax from the immobilised enzyme was higher than the free (3.35 and 2.52 μmol min–1 mg–1, respectively). Additionally, the immobilised enzyme showed a better hydrolytic activity during 24 h, and its reusability has been proven. Regarding enzymatic hydrolysis in grape must, the best results were observed for the highest concentration of free β-glucosidase although glucose release was also determined for the immobilised enzyme along the days. In contrast, maximum activity was reached by the immobilised β-glucosidase in less time but in no case equalled the free ones. Finally, volatile compound liberation in wines treated with free or immobilised enzymes was analysed using HRGC-MS. Liberation for both enzymes and the greatest concentrations of some volatiles were detected when a double dose of the free β-glucosidase was used. Nevertheless, the wines treated with the immobilised β-glucosidase showed a high concentration of some volatile compounds such as nerol or geraniol.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Food Technology Department, Faculty of Environmental Science and Biochemistry, Castilla-La Mancha University, Toledo, Spain
| | - Beatriz García-Béjar
- Analytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Ana Briones Pérez
- Analytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - María Arévalo-Villena
- Analytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
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Nano-organic supports for enzyme immobilization: Scopes and perspectives. Colloids Surf B Biointerfaces 2021; 204:111774. [PMID: 33932893 DOI: 10.1016/j.colsurfb.2021.111774] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 04/04/2021] [Accepted: 04/14/2021] [Indexed: 12/16/2022]
Abstract
A variety of organic nanomaterials and organic polymers are used for enzyme immobilization to increase enzymes stability and reusability. In this study, the effects of the immobilization of enzymes on organic and organic-inorganic hybrid nano-supports are compared. Immobilization of enzymes on organic support nanomaterials was reported to significantly improve thermal, pH and storage stability, acting also as a protection against metal ions inhibitory effects. In particular, the effects of enzyme immobilization on reusability, physical, kinetic and thermodynamic parameters were considered. Due to their biocompatibility with low health risks, organic support nanomaterials represent a good choice for the immobilization of enzymes. Organic nanomaterials, and especially organic-inorganic hybrids, can significantly improve the kinetic and thermodynamic parameters of immobilized enzymes compared to macroscopic supports. Moreover, organic nanomaterials are more environment friendly for medical applications, such as prodrug carriers and biosensors. Overall, organic hybrid nanomaterials are receiving increasing attention as novel nano-supports for enzyme immobilization and will be used extensively.
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Hosseini SS, Khodaiyan F, Mousavi SM, Azimi SZ. Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidized Polysaccharides. Food Technol Biotechnol 2021; 59:174-184. [PMID: 34316278 PMCID: PMC8284111 DOI: 10.17113/ftb.59.02.21.6976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 03/21/2021] [Indexed: 12/02/2022] Open
Abstract
Research background Barberry juice is a rich source of bioactive compounds and shows different health properties such as antioxidant and anticancer activities. Clarification, as the removal process of suspended material, is an important step in the production of fruit juice due to its significant effect on the appearance, flavour and commercialisation of juice. Pectinase is the most important enzyme applied in juice clarification that breaks down the pectin polymer structure and reduces the undesirable turbidity. Pectinase immobilisation is a way to overcome free enzyme drawbacks such as instability, high cost, the difficulty of recovery and recyclability. Also, continuous clarification process which is highly preferred in fruit juice industry is not possible without enzyme immobilisation. Experimental approach Pectinase enzymes were immobilised on the functionalised glass beads (glass bead with (3-aminopropyl)triethoxysilane) by glutaraldehyde, polyaldehyde derivatives of pullulan and kefiran and the barberry juice was clarified in the batch and continuous processes in a packed bed reactor (PBR). Also, the effect of clarification on the physicochemical and antioxidant properties of the barberry juice samples was evaluated. Results and conclusions The optimum conditions for clarification in the PBR were: flow rate 0.5 mL/min, temperature 50 °C and treatment time 63 min. Clarification led to a decrease in turbidity, pH, total soluble solid content, viscosity, total phenolic content and antioxidant activity of the juice samples. Also, this process increased the clarity, acidity, reducing sugar concentration and the lightness parameter of the barberry juice. The greatest effect of clarification on the studied properties of barberry juice was related to the pectinase immobilised by the polyaldehyde of kefiran in the continuous process and both new cross-linkers (polyaldehyde derivatives of pullulan and kefiran) immobilised the enzyme better than the common cross-linker (glutaraldehyde). Novelty and scientific contribution For the first time, barberry juice was clarified with pectinase immobilised by polyaldehyde derivatives of pullulan and kefiran and the obtained results showed that the pectinase immobilisation by these new cross-linkers was much more efficient than by the glutaraldehyde as a common cross-linker. These findings can be of use for an industrialised production of fruit juices.
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Affiliation(s)
- Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, 31587-77871 Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, 31587-77871 Karaj, Iran
| | - Seyed Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, 31587-77871 Karaj, Iran
| | - Seyedeh Zahra Azimi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, 31587-77871 Karaj, Iran
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Clarification of the pomegranate juice in a bioreactor packed by pectinase enzymes immobilized on the glass bead activated with polyaldehyde polysaccharides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Li C, Zhu H, Guo Y, Xie Y, Cheng Y, Yu H, Qian H, Yao W. Investigation of the transformation and toxicity of trichlorfon at the molecular level during enzymic hydrolysis of apple juice. Food Chem 2020; 344:128653. [PMID: 33229164 DOI: 10.1016/j.foodchem.2020.128653] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 11/12/2020] [Accepted: 11/12/2020] [Indexed: 01/06/2023]
Abstract
Trichlorfon is one of the most widely used organophosphorus pesticides in agriculture. In this study, the extent of transformation of trichlorfon to dichlorvos (DDVP), during the polygalacturonase (PG) treatment of apple pulp was monitored. A transformation pathway is proposed for trichlorfon molecules, based on density functional theory (DFT) calculations. The transformation of trichlorfon involves hydroxyl substitution and cleavage, which was confirmed by molecular electrostatic potential (MEP) and frontier molecular orbital (FMO) theory. In addition, the toxicity of trichlorfon and its transformed products was analyzed using Ecological Structure Activity Relationships (ECOSAR) software. The binding sites of the two pesticides are located in the hydrophobic grooves of the acetylcholinesterase (AChE) active site region and both pesticides form hydrophobic interactions and hydrogen bonds with a large number of surrounding amino acid residues. DDVP binds more strongly with AChE, so it is a better AChE inhibitor and more toxic than trichlorfon.
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Affiliation(s)
- Changjian Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Huimin Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province, 266109, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province, 266109, China.
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One pot clarification and debittering of grapefruit juice using co-immobilized enzymes@chitosanMNPs. Int J Biol Macromol 2020; 167:1297-1307. [PMID: 33202276 DOI: 10.1016/j.ijbiomac.2020.11.084] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 11/07/2020] [Accepted: 11/12/2020] [Indexed: 01/22/2023]
Abstract
In the present work, enzymes pectinase and naringinase were simultaneously co-immobilized on an eco-friendly chitosan coated magnetic nanoparticles (chitosanMNPs) by cross-linking using chitosan as a macro-molecular cross-linker. The maximum activity recovery of both enzymes in the co-immobilized form was obtained at chitosanMNPs to enzymes ratio of 1:3, 3% cross-linker concentration and 150 min cross-linking time. The synthesized MNPs before and after co-immobilization were characterized using different techniques. The prepared biocatalyst was found spherical with an average size below 200 nm and showed supermagnetic property with saturation magnetization of 38.28 emu/g. The optimum pH and temperature of both enzymes in co-immobilized form was found at 5.5 and 65 °C. The prepared biocatalyst exhibited an improved thermal stability with 1.8-fold increase in the half-life. The secondary structural analysis revealed that, prepared co-immobilized biocatalyst undergone changes in the conformational and structural rigidity due to macro-molecular cross-linker. The co-immobilized biocatalysts were evaluated for one pot clarification and debittering of grapefruit juice and found ~52% reduction in turbidity and ~85% reduction in the naringin content. The co-immobilized enzymes were recycled up to 7th cycle and can be easily stored at room temperature for 30 days retaining up to 64% and 86% residual activities respectively.
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19
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Ficin: A protease extract with relevance in biotechnology and biocatalysis. Int J Biol Macromol 2020; 162:394-404. [DOI: 10.1016/j.ijbiomac.2020.06.144] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/20/2022]
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Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry. J CHEM-NY 2020. [DOI: 10.1155/2020/4791408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
An important component of the pectinase enzyme complex is pectin lyase (polymethylgalacturonate lyase; EC 4.2.2.10). In this study, extracellular pectin lyase enzyme was produced from Acinetobacter calcoaceticus bacteria. Pectin lyase was then purified using three-phase precipitation (TPP) technique with 25.5% yield. The pectin lyase was immobilized covalently via the L-glutaraldehyde spacer to the carboxymethyl cellulose. The immobilized pectin lyase was magnetized using Fe3O4 nanoparticles. Purified pectin lyase was connected to magnetized support material after 90 min at the rate of 80%. The most appropriate immobilization conditions were determined as pH 8 and 30°C. By characterizing the free and immobilized enzyme, KM, Vmax, and optimum pH and optimum temperature values were determined. It was optimum pH 8 and temperature 50°C for both free and immobilized pectin lyase. The structural characterization of the immobilized pectin lyase modified with Fe3O4 nanoparticles was carried out by SEM, FT-IR, and XRD chromatographic analyses. At the end of the study, free and immobilized enzymes were used for purification of some fruit juices and results were compared.
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21
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Joseph JE, Mary PR, Haritha KV, Panwar D, Kapoor M. Soluble and Cross-Linked Aggregated Forms of α-Galactosidase from Vigna mungo Immobilized on Magnetic Nanocomposites: Improved Stability and Reusability. Appl Biochem Biotechnol 2020; 193:238-256. [PMID: 32894388 DOI: 10.1007/s12010-020-03408-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Accepted: 08/12/2020] [Indexed: 01/17/2023]
Abstract
α-Galactosidases hold immense potential due to their biotechnological applications in various industrial and functional food sectors. In the present study, soluble and covalently cross-linked aggregated forms of a low molecular weight, thermo-labile α-galactosidase from Vigna mungo (VM-αGal) seeds were immobilized onto chitosan-coated magnetic nanoparticles for improved stability and repeated usage by magnetic separation. Parameters like precipitants (type, amount, and ratio), glutaraldehyde concentration, and enzyme load were optimized for the preparation of chitosan-coated magnetic nanocomposites of cross-linked VM-αGal (VM-αGal-MC) and VM-αGal (VM-αGal-M) resulted in 100% immobilization efficiency. Size and morphology of VM-αGal-M were studied through dynamic light scattering (DLS) and scanning electron microscopy (SEM), while Fourier transform infrared spectroscopy (FTIR) was used to study the chemical composition of VM-αGal-MC and VM-αGal-M. VM-αGal-MC and VM-αGal-M were found more active in a broad range of pH (3-8) and displayed optimal temperatures up to 25 °C higher than VM-αGal. Addition of non-ionic detergents (except Tween-40) improved VM-αGal-MC activity by up to 44% but negatively affected VM-αGal-M activity. Both VM-αGal-MC (15% residual activity after 21 min at 85 °C, Ed 92.42 kcal/mol) and VM-αGal-M (69.0% residual activity after 10 min at 75 °C, Ed 39.87 kcal/mol) showed remarkable thermal stability and repeatedly hydrolyzed the substrate for 10 cycles.
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Affiliation(s)
- Juby Elsa Joseph
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India
| | - Priyanka Rose Mary
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India.,Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, UP, 201 002, India
| | - K V Haritha
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India
| | - Deepesh Panwar
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India.,Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, UP, 201 002, India
| | - Mukesh Kapoor
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India. .,Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, UP, 201 002, India.
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Abstract
β-Glucuronidases are a class of enzymes that catalyze the breakdown of complex carbohydrates. They have well documented biocatalytic applications in synthesis, therapeutics, and analytics that could benefit from enzyme immobilization and stabilization. In this work, we have explored a number of immobilization strategies for Patella vulgata β-Glucuronidase that comprised a tailored combination of biomimetic silica (Si) and magnetic nanoparticles (MNPs). The individual effect of each material on the enzyme upon immobilization was first tested. Three different immobilization strategies for covalent attachment on MNPs and different three catalysts for the deposition of Si particles were tested. We produced nine different immobilized preparations and only two of them presented negligible activity. All the preparations were in the micro-sized range (from 1299 ± 52 nm to 2101 ± 67 nm of hydrodynamic diameter). Their values for polydispersity index varied around 0.3, indicating homogeneous populations of particles with low probability of agglomeration. Storage, thermal, and operational stability were superior for the enzyme immobilized in the composite material. At 80 °C different preparations with Si and MNPs retained 40% of their initial activity after 6 h of incubation whereas the soluble enzyme lost 90% of its initial activity within 11 min. Integration of MNPs provided the advantage of reusing the biocatalyst via magnetic separation up to six times with residual activity. The hybrid material produced herein demonstrated its versatility and robustness as a support for β-Glucuronidases immobilization.
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Immobilization of Purified Pectin Lyase from Pseudomonas putida onto Magnetic Lily Flowers ( Lilium candidum L.) Nanoparticles and Applicability in Industrial Processes. Molecules 2020; 25:molecules25112671. [PMID: 32526868 PMCID: PMC7321098 DOI: 10.3390/molecules25112671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 05/26/2020] [Accepted: 05/27/2020] [Indexed: 11/19/2022] Open
Abstract
Pectinases are an important class of enzymes distributed in many higher plants and microorganisms. One of these enzymes is pectin lyase which has an important role in industrial applications such as clarification of fruit juices. Pectin lyase was purified with 73% yield from Pseudomonas putida bacteria and was 220.7-fold using three phase precipitation technique. Molecular weight of purified pectin lyase was determined as 32.88 kDa with SDS-polyacrylamide gel electrophoresis. The pectin lyase was immobilized covalently via the L-glutaraldehyde spacer to the cellulosic structures of lily flowers (Lilium candidum L.). The immobilized enzyme was then magnetized by modifying with γ-Fe3O4 nanoparticles and determined the most appropriate immobilization conditions as pH 6 and 30 °C. Purified pectin lyase was connected to magnetized support material after 60 min at the rate of 86.4%. The optimum pH and temperatures for the free and immobilized pectin lyase was found to be 6.0 and 40 °C. pH and thermal stabilities of the free and immobilized pectin lyase enzyme have been preserved at high-low temperatures and pH. The structural characterization of the immobilized pectin lyase was performed by SEM, FT-IR, and XRD chromatographic analyses and it was observed that the support materials structure was appropriated to immobilization with pectin lyase and to modify with Fe3O4 nanoparticles.
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Ma CB, Zhang Y, Liu Q, Du Y, Wang E. Enhanced Stability of Enzyme Immobilized in Rationally Designed Amphiphilic Aerogel and Its Application for Sensitive Glucose Detection. Anal Chem 2020; 92:5319-5328. [DOI: 10.1021/acs.analchem.9b05858] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Chong-Bo Ma
- State Key Laboratory of Electroanalytical Chemistry Changchun Institute of Applied Chemistry Chinese Academy of Sciences Changchun, Jilin 130022, P. R. China
- Key Laboratory of Nanobiosensing and Nanobioanalysis at Universities of Jilin Province, Key Laboratory of Polyoxometalate Science of Ministry of Education, National & Local United Engineering Laboratory for Power Batteries, Institute of Functional Materials Chemistry, and Department of Chemistry, Northeast Normal University, Changchun, Jilin Province 130024, P. R. China
| | - Yu Zhang
- State Key Laboratory of Electroanalytical Chemistry Changchun Institute of Applied Chemistry Chinese Academy of Sciences Changchun, Jilin 130022, P. R. China
| | - Qiong Liu
- State Key Laboratory of Electroanalytical Chemistry Changchun Institute of Applied Chemistry Chinese Academy of Sciences Changchun, Jilin 130022, P. R. China
| | - Yan Du
- State Key Laboratory of Electroanalytical Chemistry Changchun Institute of Applied Chemistry Chinese Academy of Sciences Changchun, Jilin 130022, P. R. China
- Department of Chemistry, University of Science & Technology of China, Hefei, Anhui 230026, China
| | - Erkang Wang
- State Key Laboratory of Electroanalytical Chemistry Changchun Institute of Applied Chemistry Chinese Academy of Sciences Changchun, Jilin 130022, P. R. China
- Department of Chemistry, University of Science & Technology of China, Hefei, Anhui 230026, China
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