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Characterization of an inositol-producing Lactobacillus plantarum strain and the assessment of its probiotic potential and antibacterial activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112553] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ogunremi OR, Agrawal R, Sanni A. Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria. J Genet Eng Biotechnol 2020; 18:16. [PMID: 32507932 PMCID: PMC7276461 DOI: 10.1186/s43141-020-00031-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Accepted: 04/30/2020] [Indexed: 11/10/2022]
Abstract
BACKGROUND Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strain-specific. Potentially probiotic yeasts isolated from Nigerian traditional fermented foods were assessed for production of volatile compounds by gas chromatography-mass spectrophotometry. Phytases were characterized for activity and stability at different pH (3-8) and temperatures (25-50 °C). RESULTS A total of 45 volatiles compounds were identified from intracellular cell-free extracts of Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, P. kudriavzevii OG32, P. kudriavzevii ROM11, and Candida tropicalis BOM21. They include alcohols (14), carbonyls (13), esters (10), and organic acids (8). Phenylethyl alcohol was the highest higher-alcohol in Issatchenkia orientalis OSL11 (27.51 %). The largest proportion of esters was detected in P. kudriavzevii OG32 (17.38 %). Pichia kudriavzevii OG32 and C. tropicalis BOM21 showed vigorous gowth in minimal medium supplemented with sodium phytate (2 g L-1). Extracellular phytases from P. kudriavzevii OG32 and Candida tropicalis BOM2 showed optimal activiy at pH 4.6 (104.28 U) and pH 3.6 (81.43 U) respectively. CONCLUSIONS Results obtained revealed species- and strain-specific potentials of the yeast strains to improve flavor and mineral bioavailability of fermented food products. Therefore, the application of these yeasts as starter cultures during food fermentation process is a very promising method to enhance the flavor profile and enhance mineral bioavailability in indigenous cereal-based fermented food products.
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Affiliation(s)
- Omotade Richard Ogunremi
- Department of Biological Sciences, First Technical University, Ibadan, Nigeria
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - Renu Agrawal
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - Abiodun Sanni
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
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Purification and Biochemical Characterization of Phytase Enzyme from Lactobacillus coryniformis (MH121153). Mol Biotechnol 2018; 60:783-790. [DOI: 10.1007/s12033-018-0116-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Extracellular Phytase Production by the Wine Yeast S. cerevisiae (Finarome Strain) during Submerged Fermentation. Molecules 2018; 23:molecules23040848. [PMID: 29642482 PMCID: PMC6017649 DOI: 10.3390/molecules23040848] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 04/05/2018] [Accepted: 04/05/2018] [Indexed: 11/19/2022] Open
Abstract
One of the key steps in the production of phytases of microbial origin is selection of culture parameters, followed by isolation of the enzyme and evaluation of its catalytic activity. It was found that conditions for S. cerevisiae yeast culture, strain Finarome, giving the reduction in phytic acid concentration of more than 98% within 24 h of incubation were as follows: pH 5.5, 32 °C, continuous stirring at 80 rpm, the use of mannose as a carbon source and aspartic acid as a source of nitrogen. The highest catalytic activity of the isolated phytase was observed at 37 °C, pH 4.0 and using phytate as substrate at concentration of 5.0 mM. The presence of ethanol in the medium at a concentration of 12% v/v reduces the catalytic activity to above 60%. Properties of phytase derived from S. cerevisiae yeast culture, strain Finarome, indicate the possibility of its application in the form of a cell’s free crude protein isolate for the hydrolysis of phytic acid to improve the efficiency of alcoholic fermentation processes. Our results also suggest a possibility to use the strain under study to obtain a fusant derived with specialized distillery strains, capable of carrying out a highly efficient fermentation process combined with the utilization of phytates.
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Neira-Vielma AA, Aguilar CN, Ilyina A, Contreras-Esquivel JC, Carneiro-da-Cunha MDG, Michelena-Álvarez G, Martínez-Hernández JL. Purification and biochemical characterization of an Aspergillus niger phytase produced by solid-state fermentation using triticale residues as substrate. ACTA ACUST UNITED AC 2017; 17:49-54. [PMID: 29379768 PMCID: PMC5773450 DOI: 10.1016/j.btre.2017.12.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 09/07/2017] [Accepted: 12/11/2017] [Indexed: 11/01/2022]
Abstract
In this study, an extracellular phytase produced by Aspergillus niger 7A-1, was biochemically characterized for possible industrial application. The enzyme was purified from a crude extract obtained by solid-state fermentation (SSF) of triticale waste. The extract was obtained by microfiltration, ultrafiltration (300, 100 and 30 kDa) and DEAE-Sepharose column chromatography. The molecular weight of the purified enzyme was estimated to be 89 kDa by SDS-PAGE. The purified enzyme was most active at pH 5.3 and 56 °C, and retained 50% activity over a wide pH range of 4 to 7. The enzymatic thermostability assay showed that the enzyme retained more than 70% activity at 80 °C for 60 s, 40% activity for 120 s and 9% after 300 s. The phytase showed broad substrate specificity, a Km value of 220 μM and Vmax of 25 μM/min. The purified phytase retained 50% of its activity with phosphorylated compounds such as phenyl phosphate, 1-Naphthyl phosphate, 2-Naphthyl phosphate, p-Nitrophenyl phosphate and Glycerol-2-phosphate. The inhibition of phytase activity by metal ions was observed to be drastically inhibited (50%) by Ca++ and was slightly inhibited (10%) by Ni++, K+, and Na+, at 10 and 20 mM concentrations. A positive effect was obtained with Mg++, Mn++, Cu++, Cd++ and Ba++ at 25 and 35% with stimulatory effect on the phytase activity.
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Affiliation(s)
- Alberto A Neira-Vielma
- Group of Bioprocesses, Food Research Dept. School of Chemistry, Universidad Autónoma de Coahuila, Blvd. V. Carranza S/N. Col. República, CP 25280, Saltillo, Coahuila, México, México.,Departamento de Bioquímica, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego s/n, CEP 50.670-420, Recife, PE, Brazil
| | - Cristóbal N Aguilar
- Group of Bioprocesses, Food Research Dept. School of Chemistry, Universidad Autónoma de Coahuila, Blvd. V. Carranza S/N. Col. República, CP 25280, Saltillo, Coahuila, México, México
| | - Anna Ilyina
- Cuerpo Académico de Nanobiociencias, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. V. Carranza S/N. Col. República, CP 25280, Saltillo, Coahuila, México
| | - Juan C Contreras-Esquivel
- Group of Bioprocesses, Food Research Dept. School of Chemistry, Universidad Autónoma de Coahuila, Blvd. V. Carranza S/N. Col. República, CP 25280, Saltillo, Coahuila, México, México
| | | | - Georgina Michelena-Álvarez
- Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA), Vía Blanca #804 y Carretera Central, Zona postal 10, código 11 000, San Miguel del Padrón Ciudad de La Habana, Cuba
| | - José L Martínez-Hernández
- Cuerpo Académico de Nanobiociencias, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. V. Carranza S/N. Col. República, CP 25280, Saltillo, Coahuila, México
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Mikulski D, Kłosowski G. Evaluation of phytic acid utilization by S. cerevisiae strains used in fermentation processes and biomass production. J Basic Microbiol 2016; 57:87-91. [PMID: 27406571 DOI: 10.1002/jobm.201600311] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Accepted: 07/02/2016] [Indexed: 11/11/2022]
Abstract
Saccharomyces cerevisiae is a well-studied yeast species used mainly in fermentation processes, bakery, and for SCP (Single Cell Protein) acquisition. The aim of the study was to analyze the possibility of phytic acid utilization as one of the hydrolysis processes carried out by yeast. The analysis of 30 yeast strains used in fermentation and for biomass production, that were grown in media containing phytic acid, revealed a high variability in the biomass production rate and the capability to hydrolyze phytates. No correlation between a high biomass concentration and a high level of phytate hydrolysis was found. Only four analyzed strains (Bayanus IOC Efficience, Sano, PINK EXCEL, FINAROME) were able to reduce the phytic acid concentration by more than 33.5%, from the initial concentration 103.0 ± 2.1 μg/ml to the level below 70 μg/ml. The presented results suggest that the selected wine and fodder yeast can be used as in situ source of phosphohydrolases in fermentation processes, and especially in the production of fodder proteins. However, further studies aimed at the optimization of growing parameters, such as the maximization of phytase secretion, and a comprehensive analysis of the catalytic activity of the isolated phosphohydrolases, are necessary.
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Affiliation(s)
- Dawid Mikulski
- Department of Biotechnology, Kazimierz Wielki University, Bydgoszcz, Poland
| | - Grzegorz Kłosowski
- Department of Biotechnology, Kazimierz Wielki University, Bydgoszcz, Poland
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Yu P, Chen Y. Purification and characterization of a novel neutral and heat-tolerant phytase from a newly isolated strain Bacillus nealsonii ZJ0702. BMC Biotechnol 2013; 13:78. [PMID: 24073799 PMCID: PMC3849611 DOI: 10.1186/1472-6750-13-78] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Accepted: 09/25/2013] [Indexed: 11/10/2022] Open
Abstract
Background Phytic acid and phytates can interact with biomolecules, such as proteins and carbohydrates, and are anti-nutritional factors found in food and feed. Therefore, it is necessary to remove these compounds in food and feed processing. Phytase can hydrolyze phytic acid and phytates to release a series of lower phosphate esters of myoinositol and orthophosphate. Thus, the purification and characterization of novel phytases that can be used in food and feed processing is of particular interest to the food and feed industries. Results A novel neutral and heat-tolerant phytase from a newly isolated strain Bacillus nealsonii ZJ0702 was purified to homogeneity with a yield of 5.7% and a purification fold of 44. The molecular weight of the purified phytase obtained by SDS-PAGE was 43 kDa. The homology analysis based on N-terminal amino acid and DNA sequencing indicated that the purified phytase was different from other known phytases. The optimal thermal and pH activity of the phytase was observed at 55°C and 7.5, respectively. Seventy-three percent of the original activity of the phytase was maintained following incubation at 90°C for 10 min. The phytase was stable within a pH range of 6.0 − 8.0 and showed high substrate specificity for sodium phytate. Cu2+, Co2+, Zn2+, Mn2+, Ba2+ and Ni2+ ions were found to inhibit the activity of the phytase. Conclusions A novel phytase purified from B. nealsonii ZJ0702 was identified. The phytase was found to be thermally stable over a wide temperature range at neutral pH. These properties suggest that this phytase is a suitable alternative to fungal phytases for the hydrolysis of phytic acid and phytates in food and feed processing industries.
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Affiliation(s)
- Ping Yu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou 310035, Zhejiang Province, PR China.
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Site-Directed Mutagenesis Improves the Thermostability and Catalytic Efficiency of Aspergillus niger N25 Phytase Mutated by I44E and T252R. Appl Biochem Biotechnol 2013; 171:900-15. [DOI: 10.1007/s12010-013-0380-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2013] [Accepted: 07/01/2013] [Indexed: 10/26/2022]
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Miao YZ, Xu H, Fei BJ, Qiao DR, Cao Y. PCR-RFLP analysis of the diversity of phytate-degrading bacteria in the Tibetan Plateau. Can J Microbiol 2013; 59:245-51. [PMID: 23586748 DOI: 10.1139/cjm-2012-0752] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Phytases play a very important role in increasing phytate digestion and reducing phosphorus pollution in the environment, and phytate-degrading bacteria have a ubiquitous distribution in the environment. Due to its extremely harsh environment, the Tibetan Plateau breeds possibly abundant, extreme microorganisms. In this research, 67 phytate-degrading bacteria were isolated from different habitats in the Tibetan Plateau. Among all isolates, 40.3% were screened from farmland, 25.3% from wetland, 4.5% from saline-alkaline soil, 7.5% from hot springs, and 22.4% from lawns, which showed that the distribution of the phytate-degrading bacteria varied with habitats. By the PCR-RFLP method, 16 different species were identified and named, 4 of which are reported for the first time as phytate-degrading bacteria, that is, Uncultured Enterococcus sp. GYPB01, Bacillaceae bacterium strain GYPB05, Endophytic bacterium strain GYPB16, and Shigella dysenteria strain GYPB22. Through the assay of phytase activity of 16 strains, Klebsiella sp. strain GYPB15 displayed the highest capability of phytase production. Through analysis of the optimum pH, the optimum temperature, and the thermal stability of enzyme from 16 strains, some especial phytate-degrading bacteria were obtained. Our findings clearly indicate a good relation between the composition of the soils from the different environments in the Tibetan Plateau and populations of cultivable phytate-degrading bacteria. Moreover, extreme harsh soils are logically the best soils in which to find some strains of phytate-degrading bacteria for exploiting in the fields of biotechnology and industry.
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Affiliation(s)
- Yu-Zhi Miao
- College of Life Sciences, Sichuan Normal University, Chengdu 610101, P.R. China
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Pable A, Gujar P, Khire J. Selection of Phytase Producing Yeast Strains for Improved Mineral Mobilization and Dephytinization of Chickpea Flour. J Food Biochem 2013. [DOI: 10.1111/jfbc.12020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- A. Pable
- NCIM Resource Center; National Chemical Laboratory; Pune 411 008 India
| | - P. Gujar
- NCIM Resource Center; National Chemical Laboratory; Pune 411 008 India
| | - J.M. Khire
- NCIM Resource Center; National Chemical Laboratory; Pune 411 008 India
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Wang ZH, Dong XF, Zhang GQ, Tong JM, Zhang Q, Xu SZ. Waste vinegar residue as substrate for phytase production. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2011; 29:1262-1270. [PMID: 21447611 DOI: 10.1177/0734242x11398521] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Waste vinegar residue, the by-product of vinegar processing, was used as substrate for phytase production from Aspergillus ficuum NTG-23 in solid-state fermentation to investigate the potential for the efficient re-utilization or recycling of waste vinegar residue. Statistical designs were applied in the processing of phytase production. First, a Plackett-Burman (PB) design was used to evaluate eleven parameters: glucose, starch, wheat bran, (NH(4))(2)SO(4), NH(4)NO(3), tryptone, soybean meal, MgSO(4)·7H(2)O, CaCl(2)·7H(2)O, FeSO(4)·7H(2)O, incubation time. The PB experiments showed that there were three significant factors: glucose, soybean meal and incubation time. The closest values to the optimum point were then derived by steepest ascent path. Finally, a mathematical model was created and validated to explain the behavioural process after these three significant factors were optimized using response surface methodology (RSM). The best phytase activity was attained using the following conditions: glucose (7.2%), soybean meal (5.1%), and incubation time (271 h). The phytase activity was 7.34-fold higher due to optimization by PB design, steepest ascent path design and RSM. The phytase activity was enhanced 0.26-fold in comparison with the results by the second step of steepest ascent path design. The results indicate that with waste vinegar residue as a substrate higher production of phytase from Aspergillus ficuum NTG-23 could be obtained through an optimization process and that this method might be applied to an integrated system for recycling of the waste vinegar residue.
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Affiliation(s)
- Zhi-Hong Wang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agriculture Sciences, Beijing, China
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Improving Phytase Enzyme Activity in a Recombinant phyA Mutant Phytase from Aspergillus niger N25 by Error-Prone PCR. Appl Biochem Biotechnol 2011; 166:549-62. [DOI: 10.1007/s12010-011-9447-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2011] [Accepted: 10/26/2011] [Indexed: 01/17/2023]
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Ries EF, Alves Macedo G. Improvement of Phytase Activity by a New Saccharomyces cerevisiae Strain Using Statistical Optimization. Enzyme Res 2011; 2011:796394. [PMID: 21837273 PMCID: PMC3152956 DOI: 10.4061/2011/796394] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2011] [Revised: 06/18/2011] [Accepted: 06/21/2011] [Indexed: 11/20/2022] Open
Abstract
Using statistical optimization, we enhanced the activity of phytase by a new Saccharomyces cerevisiae strain cultured in mineral medium. Concentrations of carbon source and inducer of phytase production were optimized using a 2(2) full factorial CCD and response surface methodology (RSM). Urea was fixed as nitrogen source in culture medium (0.15%, w/v). The culture medium consisting of 2.5% sucrose and 0.5% sodium phytate optimally supported the maximum phytase activity. In addition, we found that culture of the yeast at 35°C with shaking at 150 rpm supports maximum phytase production. The validity of this model was verified by culturing the organisms in flasks on a shaker. Using the optimized media and growth conditions, we obtained a 10-fold improvement in the production of phytase by S. cerevisiae.
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Affiliation(s)
| | - Gabriela Alves Macedo
- Food Science Department, Faculty of Food Engineering, Campinas State University (UNICAMP), Monteiro Lobato Street 70, 13083 970 Campinas, SP, Brazil
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Nuobariene L, Hansen A, Jespersen L, Arneborg N. Phytase-active yeasts from grain-based food and beer. J Appl Microbiol 2011; 110:1370-80. [DOI: 10.1111/j.1365-2672.2011.04988.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Soni SK, Magdum A, Khire JM. Purification and characterization of two distinct acidic phytases with broad pH stability from Aspergillus niger NCIM 563. World J Microbiol Biotechnol 2010; 26:2009-2018. [PMID: 20976287 PMCID: PMC2949565 DOI: 10.1007/s11274-010-0385-8] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2009] [Accepted: 03/11/2010] [Indexed: 11/24/2022]
Abstract
Aspergillus niger NCIM 563 produced two different extracellular phytases (Phy I and Phy II) under submerged fermentation conditions at 30°C in medium containing dextrin-glucose-sodium nitrate-salts. Both the enzymes were purified to homogeneity using Rotavapor concentration, Phenyl-Sepharose column chromatography and Sephacryl S-200 gel filtration. The molecular mass of Phy I and II as determined by SDS-PAGE and gel filtration were 66, 264, 150 and 148 kDa respectively, indicating that Phy I consists of four identical subunits and Phy II is a monomer. The pI values of Phy I and II were 3.55 and 3.91, respectively. Phy I was highly acidic with optimum pH of 2.5 and was stable over a broad pH range (1.5-9.0) while Phy II showed a pH optimum of 5.0 with stability in the range of pH 3.5-9.0. Phy I exhibited very broad substrate specificity while Phy II was more specific for sodium phytate. Similarly Phy II was strongly inhibited by Ag(+), Hg(2+) (1 mM) metal ions and Phy I was partially inhibited. Peptide analysis by Mass Spectrometry (MS) MALDI-TOF also indicated that both the proteins were totally different. The K(m) for Phy I and II for sodium phytate was 2.01 and 0.145 mM while V(max) was 5,018 and 1,671 μmol min(-1) mg(-1), respectively. The N-terminal amino acid sequences of Phy I and Phy II were FSYGAAIPQQ and GVDERFPYTG, respectively. Phy II showed no homology with Phy I and any other known phytases from the literature suggesting its unique nature. This, according to us, is the first report of two distinct novel phytases from Aspergillus niger.
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Affiliation(s)
- S. K. Soni
- Division of Biochemical Sciences, National Chemical Laboratory, Pune, 411 008 India
| | - A. Magdum
- Division of Biochemical Sciences, National Chemical Laboratory, Pune, 411 008 India
| | - J. M. Khire
- Division of Biochemical Sciences, National Chemical Laboratory, Pune, 411 008 India
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Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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