Catalytic properties of maltogenic α-amylase from Bacillus stearothermophilus immobilized onto poly(urethane urea) microparticles

A newly synthesized magnetic nanoparticle coated with glycidyl methacrylate monomer and 1,2,4-Triazole: Immobilization of α-Amylase from Bacillus licheniformis for more reuse, stability, and activity in the presence of H2O2

α-Amylase is a secretory enzyme commonly found in nature. The α-Amylase enzyme catalyzes the hydrolysis of α-D-(1,4)-glucosidic bonds in starch, glycogen, and polysaccharides. The chemical characterization of the composite carrier and the immobilized enzyme was performed, and the accuracy of the immobilization was confirmed by FTIR, SEM, and EDS analyses. The X-ray diffraction (XRD) analysis indicates that the magnetic nanoparticle retained its magnetic properties following the modification process. Based on the Thermogravimetric Analysis (TGA) outcomes, it was evident that the structural integrity of the FPT nanocomposite remained unchanged at 200°C. The optimal pH was determined to be 5.5, and no alteration was observed following the immobilization process. Purified α-amylases usually lose their activity rapidly above 50°C. In this study, Bacillus licheniformis α-Amylase enzyme was covalently immobilized on the newly synthesized magnetic composite carrier having more azole functional group. For novelty-designed immobilized enzymes, while there is no change in the pH and optimum operating temperature of the enzyme with immobilization, two essential advantages are provided to reduce enzyme costs: the storage stability and reusability are increased. Furthermore, our immobilization technique enhanced enzyme stability when comparing our immobilized enzyme with the reference enzyme in industrial applications. The activity of the immobilized enzyme was higher in presence of 1-3% H2O2.

High level food-grade expression of maltogenic amylase in Bacillus subtilis through dal gene auxotrophic selection marker

As a food-safe microorganism, Bacillus subtilis has been widely utilized in the production of food enzyme, where a food-grade expression system without antibiotic is required. However, there is no mature system for such expression, since the recombinant plasmid in existing food-grade expression system is unstable especially in high-density fermentation. In this study, we constructed a food-grade expression system based on the dal gene auxotrophic selection marker. Specifically, maltogenic amylase (AmyM) was expressed in dal deletion strain without antibiotic, yielding an activity of 519 U/mL. To increase the expression of AmyM, the promoter of amyM (gene encoding AmyM) was optimized. Furthermore, we found that excessive expression of dal gene was detrimental to the stability of plasmid, and the ribosome binding site (RBS) of dal was mutated with the reduced synthesis of D-alanine. After that, AmyM activity increased to 1364 U/mL with the 100 % stability of plasmid. The 3-L fermentor cultivation was performed with the highest value ever reported in food-grade microorganisms, an activity of 2388 U/mL, showing the scale-up production capability of this system. Besides, it is also able to apply the system for other food enzymes, which indicating the great generalizability of this system for different application.

The application of conventional or magnetic materials to support immobilization of amylolytic enzymes for batch and continuous operation of starch hydrolysis processes

In the production of ethanol, starches are converted into reducing sugars by liquefaction and saccharification processes, which mainly use soluble amylases. These processes are considered wasteful operations as operations to recover the enzymes are not practical economically so immobilizations of amylases to perform both processes appear to be a promising way to obtain more stable and reusable enzymes, to lower costs of enzymatic conversions, and to reduce enzymes degradation/contamination. Although many reviews on enzyme immobilizations are found, they only discuss immobilizations of α-amylase immobilizations on nanoparticles, but other amylases and support types are not well informed or poorly stated. As the knowledge of the developed supports for most amylase immobilizations being used in starch hydrolysis is important, a review describing about their preparations, characteristics, and applications is herewith presented. Based on the results, two major groups were discovered in the last 20 years, which include conventional and magnetic-based supports. Furthermore, several strategies for preparation and immobilization processes, which are more advanced than the previous generation, were also revealed. Although most of the starch hydrolysis processes were conducted in batches, opportunities to develop continuous reactors are offered. However, the continuous operations are difficult to be employed by magnetic-based amylases.

Novel Thermotolerant Amylase from Bacillus licheniformis Strain LB04: Purification, Characterization and Agar-Agarose

This study analyzed the thermostability and effect of calcium ions on the enzymatic activity of α-amylase produced by Bacillus licheniformis strain LB04 isolated from Espinazo Hot springs in Nuevo Leon, Mexico. The enzyme was immobilized by entrapment on agar-agarose beads, with an entrapment yield of 19.9%. The identification of the bacteria was carried out using 16s rDNA sequencing. The enzyme was purified through ion exchange chromatography (IEX) in a DEAE-Sephadex column, revealing a protein with a molecular weight of ≈130 kDa. The enzyme was stable at pH 3.0 and heat stable up to 80 °C. However, the optimum conditions were reached at 65 °C and pH 3.0, with a specific activity of 1851.7 U mg⁻¹ ± 1.3. The agar-agarose immobilized α-amylase had a hydrolytic activity nearly 25% higher when compared to the free enzyme. This study provides critical information for the understanding of the enzymatic profile of B. licheniformis strain LB04 and the potential application of the microorganisms at an industrial level, specifically in the food industry.

Effects of alkali, enzymes, and ultrasound on monosodium glutamate byproduct for a sustainable production of Bacillus subtilis

Due to the hindrance of flocculated polymers and bacterial cell wall, the production of Bacillus subtilis using monosodium glutamate byproduct (MSGB) was low. With the assistance of scanning electron microscope images, effects of alkali, lysozyme, papain, ultrasound, and their combinations on MSGB were evaluated using the results of soluble protein, carbohydrate, monosaccharides and peptidoglycans. Alkali could dissolve flocculated polymers increasing 21% soluble MSGB, and thus enhanced the subsequent treatments (ultrasound, lysozyme, or papain) to increase 14-17% soluble MSGB. As ultrasound mainly released intercellular components (mannose, and glucose) while lysozyme or papain mainly released cell wall components (peptidoglycans), the combination of alkali, ultrasound, and enzymes led to a highest soluble MSGB (78%), yielding a maximal B. subtilis production of 6.6 × 10⁹ colony-forming units mL^-1. This yield was about 33 times that of using untreated MSGB, and the key to improve B. subtilis production was the release of carbohydrate.

α-Amylase Immobilized Composite Cryogels: Some Studies on Kinetic and Adsorption Factors

Stability of enzymes is a significant factor for their industrial feasibility. α-Amylase is an important enzyme for some industries, i.e., textile, food, paper, and pharmaceutics. Pumice particles (PPa) are non-toxic, natural, and low-cost alternative adsorbents with high adsorption capacity. In this study, Cu²⁺ ions were attached to pumice particles (Cu²⁺-APPa). Then, Cu²⁺-APPa embedded composite cryogel was synthesized (Cu²⁺-APPaC) via polymerization of gel-forming agents at minus temperatures. Characterization studies of the Cu²⁺-APPaC cryogel column were performed by X-ray fluorescence spectrometry (XRF), scanning electron microscopy (SEM), and Brunauer, Emmett, Teller (BET) method. The experiments were carried out in a continuous column system. α-Amylase was adsorbed onto Cu²⁺-APPaC cryogel with maximum amount of 858.7 mg/g particles at pH 4.0. Effects of pH and temperature on the activity profiles of the free and the immobilized α-amylase were investigated, and results indicate that immobilization did not alter the optimum pH and temperature values. k_cat value of the immobilized α-amylase is higher than that of the free α-amylase while K_M value increases by immobilization. Storage and operational stabilities of the free and the immobilized α-amylase were determined for 35 days and for 20 runs, respectively.

Effect of graphene oxide with different morphological characteristics on properties of immobilized enzyme in the covalent method

Although graphene oxide (GO) has great potential in the field of immobilized enzyme catalysts, the detailed effects of GO with different morphological structures on immobilized enzyme are not well understood. GOs were prepared from 8000 mesh and nanoscale graphite at different reaction temperatures, and used as carriers to immobilize alpha-amylase by cross-linking method. The properties of GOs were characterized through Atomic force microscope, Fourier-transformed infrared, X-ray photoelectron spectroscopy, Raman and UV-Vis. Furthermore, the dosage of cross-linking agent, cross-linking time, optimum temperature/pH, thermal/pH/storage stability, reusability and kinetic parameters of immobilized enzymes were investigated. The results showed that the loading of alpha-amylase on GOs was 162.3-274.2 mg g^-1. The reusability experiments revealed high activity maintenance of immobilized alpha-amylase even after seven reaction cycles. Moreover, the storage stability of immobilized enzyme improved via immobilization in comparison with free one and it maintained over 70% of their initial activity after 20 days storage at 4 °C.

Purification and immobilization of α-amylase in one step by gram-positive enhancer matrix (GEM) particles from the soluble protein and the inclusion body

Immobilization of the enzyme benefits the catalytic industry a lot. The gram-positive enhancer matrix (GEM) particles could purify and immobilize the recombinant α-amylase in one step without changing the enzymatic character. The enzyme immobilized by GEM particles exhibited good reusability and storage stability. The denaturants dissolved some of the GEM particles and a part of the GEM particles could bear the denaturants. The GEM particles had strong binding ability to the recombination protein with the AcmA tag even when the denaturants existed. The inclusion body was dissolved by urea and then bound by the GEM particles. The GEM particles binding the recombination protein were separated by centrifugation and resuspended in the renaturation solution. GEM particles were recycled by repeating the boiling procedure used in preparing them. The recombination α-amylase without any tag was obtained by digestion and separated via centrifugation. Altogether, our findings suggest that GEM particles have the potential to function as both immobilization and purification materials to bind the soluble recombinant protein with the AcmA tag and the inclusion body dissolved in the denaturants.

Secretion of the recombination α-amylase in Escherichia coli and purification by the gram-positive enhancer matrix (GEM) particles

α-Amylases are important enzymes in industry. A recombinant α-amylase with a secretion signal peptide and an AcmA tag was expressed in Escherichia coli to improve the yield. The induction concentrations were optimized, and the temperature had a significant influence on soluble expression and secretion. A visible band could be obtained when the induction was conducted at 16 °C. The gram-positive enhancer matrix (GEM) particles could separate and purify the recombinant α-amylase with the AcmA tag, and no visible band could be seen in the culture even after the culture was concentrated ten times. The solution and concentration of the recombinant α-amylase could be adjusted by GEM particles. The recombinant untagged α-amylase was obtained after digestion. The α-amylase was characterized. The recombinant α-amylase was a thermophilic enzyme with a broad pH tolerance. In addition, the enzyme activity of the recombinant α-amylase was independent of Ca²⁺. The recombinant α-amylase contained the OmpA signal peptide and the AcmA tag and was expressed and purified quickly and easily.

Development of thermostable amylase enzyme from Bacillus cereus for potential antibiofilm activity

The marine bacterial strain Bacillus cereus was used to produce amylase enzyme and has excellent alkali-stable and thermostable enzymatic activity. The combined effects of pH, temperature and incubation time on amylase activity were studied using response surface methodology. The amylase enzyme activity was also determined in the presence of various metal ions, chelating agents, detergents and the results showed that the maximum enzyme activity was observed in the presence of calcium chloride (96.1%), EDTA (63.4%) and surf excel (90.6%). The amylase enzyme exhibited excellent antibiofilm activity against marine derived biofilm forming bacteria Pseudomonas aeruginosa and Staphylococcus aureus in microtiter plate assay and congo red assay. Light and confocal laser scanning microscopic (CLSM) analysis were also used to confirm the potential biofilm activity of amylase enzyme. The CLSM analysis showed the inhibition of complete biofilm formation on amylase enzyme treated glass surface. Further in vivo toxicity analysis of amylase enzyme was determined against marine organisms Dioithona rigida and Artemia salina. The results showed that there is no morphological changes were observed due to the minimal toxicity of amylase enzyme. Overall these findings suggested that marine bacterial derived amylase enzyme could be developed as potential antibiofilm agent.