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Onwe RO, Onwosi CO, Ezugworie FN, Ekwealor CC, Okonkwo CC. Microbial trehalose boosts the ecological fitness of biocontrol agents, the viability of probiotics during long-term storage and plants tolerance to environmental-driven abiotic stress. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 806:150432. [PMID: 34560451 DOI: 10.1016/j.scitotenv.2021.150432] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/10/2021] [Accepted: 09/14/2021] [Indexed: 06/13/2023]
Abstract
Despite the impressive gain in agricultural production and greater availability of food, a large portion of the world population is affected by food shortages and nutritional imbalance. This is due to abiotic stresses encountered by plants as a result of environmental-driven perturbations, loss of viability of starter cultures (probiotics) for functional foods during storage as well as the vulnerability of farm produce to postharvest pathogens. The use of compatible solutes (e.g., trehalose, proline, etc.) has been widely supported as a solution to these concerns. Trehalose is one of the widely reported microbial- or plant-derived metabolites that help microorganisms (e.g., biocontrol agents, probiotics and plant growth-promoting bacteria) and plants to tolerate harsh environmental conditions. Due to its recent categorization as generally regarded as safe (GRAS), trehalose is an essential tool for promoting nutrition-sensitive agriculture by replacing the overuse of chemical agents (e.g., pesticides, herbicides). Therefore, the current review evaluated the progress currently made in the application of trehalose in sustainable agriculture. The challenges, opportunities, and future of this biometabolite in food security were highlighted.
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Affiliation(s)
- Reuben O Onwe
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Chukwudi O Onwosi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria; Bioconversion and Renewable Energy Research Unit, University of Nigeria, Nsukka, Enugu State, Nigeria.
| | - Flora N Ezugworie
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria; Bioconversion and Renewable Energy Research Unit, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Chito C Ekwealor
- Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, P.M.B. 5025, Awka, Anambra State, Nigeria
| | - Chigozie C Okonkwo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
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Borodina I, Kenny LC, McCarthy CM, Paramasivan K, Pretorius E, Roberts TJ, van der Hoek SA, Kell DB. The biology of ergothioneine, an antioxidant nutraceutical. Nutr Res Rev 2020; 33:190-217. [PMID: 32051057 PMCID: PMC7653990 DOI: 10.1017/s0954422419000301] [Citation(s) in RCA: 90] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 11/20/2019] [Accepted: 11/25/2019] [Indexed: 02/07/2023]
Abstract
Ergothioneine (ERG) is an unusual thio-histidine betaine amino acid that has potent antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in mushroom fruiting bodies) and actinobacteria, but is not synthesised by plants and animals who acquire it via the soil and their diet, respectively. Animals have evolved a highly selective transporter for it, known as solute carrier family 22, member 4 (SLC22A4) in humans, signifying its importance, and ERG may even have the status of a vitamin. ERG accumulates differentially in various tissues, according to their expression of SLC22A4, favouring those such as erythrocytes that may be subject to oxidative stress. Mushroom or ERG consumption seems to provide significant prevention against oxidative stress in a large variety of systems. ERG seems to have strong cytoprotective status, and its concentration is lowered in a number of chronic inflammatory diseases. It has been passed as safe by regulatory agencies, and may have value as a nutraceutical and antioxidant more generally.
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Affiliation(s)
- Irina Borodina
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Louise C. Kenny
- Department of Women’s and Children’s Health, Institute of Translational Medicine, University of Liverpool, Crown Street, LiverpoolL8 7SS, UK
| | - Cathal M. McCarthy
- Irish Centre for Fetal and Neonatal Translational Research (INFANT), Cork University Maternity Hospital, Cork, Republic of Ireland
- Department of Pharmacology and Therapeutics, Western Gateway Building, University College Cork, Cork, Republic of Ireland
| | - Kalaivani Paramasivan
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Etheresia Pretorius
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
| | - Timothy J. Roberts
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
- Department of Biochemistry, Institute of Integrative Biology, Faculty of Health and Life Sciences, University of Liverpool, Crown Street, LiverpoolL69 7ZB, UK
| | - Steven A. van der Hoek
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Douglas B. Kell
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
- Department of Biochemistry, Institute of Integrative Biology, Faculty of Health and Life Sciences, University of Liverpool, Crown Street, LiverpoolL69 7ZB, UK
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Mindt M, Walter T, Kugler P, Wendisch VF. Microbial Engineering for Production of N-Functionalized Amino Acids and Amines. Biotechnol J 2020; 15:e1900451. [PMID: 32170807 DOI: 10.1002/biot.201900451] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/04/2020] [Indexed: 01/04/2023]
Abstract
N-functionalized amines play important roles in nature and occur, for example, in the antibiotic vancomycin, the immunosuppressant cyclosporine, the cytostatic actinomycin, the siderophore aerobactin, the cyanogenic glucoside linamarin, and the polyamine spermidine. In the pharmaceutical and fine-chemical industries N-functionalized amines are used as building blocks for the preparation of bioactive molecules. Processes based on fermentation and on enzyme catalysis have been developed to provide sustainable manufacturing routes to N-alkylated, N-hydroxylated, N-acylated, or other N-functionalized amines including polyamines. Metabolic engineering for provision of precursor metabolites is combined with heterologous N-functionalizing enzymes such as imine or ketimine reductases, opine or amino acid dehydrogenases, N-hydroxylases, N-acyltransferase, or polyamine synthetases. Recent progress and applications of fermentative processes using metabolically engineered bacteria and yeasts along with the employed enzymes are reviewed and the perspectives on developing new fermentative processes based on insight from enzyme catalysis are discussed.
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Affiliation(s)
- Melanie Mindt
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany.,BU Bioscience, Wageningen University and Research, Wageningen, 6708 PB, The Netherlands
| | - Tatjana Walter
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
| | - Pierre Kugler
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
| | - Volker F Wendisch
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
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Fan G, Du Y, Fu Z, Chen M, Wang Z, Liu P, Li X. Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.583] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China
| | - Yihua Du
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhilei Fu
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Min Chen
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhou Wang
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Pengxiao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China
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Bedade DK, Dev MJ, Singhal RS. Bioreactor studies on acrylamidase produced from Cupriavidus oxalaticus ICTDB921: Production, kinetic modeling, and purification. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107245] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bedade DK, Singhal RS. Biodegradation of acrylamide by a novel isolate, Cupriavidus oxalaticus ICTDB921: Identification and characterization of the acrylamidase produced. BIORESOURCE TECHNOLOGY 2018; 261:122-132. [PMID: 29656225 DOI: 10.1016/j.biortech.2018.04.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 04/02/2018] [Accepted: 04/03/2018] [Indexed: 06/08/2023]
Abstract
Acrylamide is neurotoxic, genotoxic, teratogenic and carcinogenic. Its widespread use in various industrial processes leads to environmental contamination. Acrylamidase produced by certain bacteria degrade acrylamide to acrylic acid and ammonia. The present study details the isolation and identification of soil bacterium which could degrade acrylamide. Among the 18 acrylamide-degrading isolates tested, isolate ICTDB921 demonstrated superior acrylamide degradation which was confirmed by HPLC, FTIR and GC-MS. The partial 16S rRNA sequencing confirmed the isolate to be Cupriavidus oxalaticus ICTDB921, which showed highest growth at 60 mM acrylamide, neutral pH and 30 °C. The kinetic model predictions were consistent with experimental results. The acrylamidase from this isolate showed potency at pH (6-8) and temperatures (30-60 °C), with reasonable pH (6-8) and thermal stability (upto 60 °C). The enzyme was stable against most metal ions and amino acids, and also degraded other aliphatic amides, demonstrating its potential in remediation of acrylamide from the environment and food systems.
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Affiliation(s)
- Dattatray K Bedade
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai 400 019, India
| | - Rekha S Singhal
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai 400 019, India.
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Systems engineering opportunities for agricultural and organic waste management in the food–water–energy nexus. Curr Opin Chem Eng 2017. [DOI: 10.1016/j.coche.2017.08.004] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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