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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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2
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Lassouane F, Aït-Amar H, Rodriguez-Couto S. High BPA removal by immobilized crude laccase in a batch fluidized bed bioreactor. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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3
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Suksatan W, Kazemzadeh P, Afzali D, Moghaddam-manesh M, Chauhan NPS, Sargazi G. A controllable study on ultrasound assisted synthesis of a novel Ni/Zn based hybrid MOF nanostructures for Dextranase immobilization. INORG CHEM COMMUN 2022. [DOI: 10.1016/j.inoche.2022.109410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Priya, Gogate PR. Ultrasound-Assisted Intensification of Activity of Free and Immobilized Enzymes: A Review. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c01217] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Priya
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Parag R. Gogate
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
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Juntarachot N, Sirilun S, Kantachote D, Sittiprapaporn P, Tongpong P, Peerajan S, Chaiyasut C. Anti- Streptococcus mutans and anti-biofilm activities of dextranase and its encapsulation in alginate beads for application in toothpaste. PeerJ 2020; 8:e10165. [PMID: 33240599 PMCID: PMC7678491 DOI: 10.7717/peerj.10165] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Accepted: 09/22/2020] [Indexed: 01/01/2023] Open
Abstract
Background The accumulation of plaque causes oral diseases. Dental plaque is formed on teeth surfaces by oral bacterial pathogens, particularly Streptococcus mutans, in the oral cavity. Dextranase is one of the enzymes involved in antiplaque accumulation as it can prevent dental caries by the degradation of dextran, which is a component of plaque biofilm. This led to the idea of creating toothpaste containing dextranase for preventing oral diseases. However, the dextranase enzyme must be stable in the product; therefore, encapsulation is an attractive way to increase the stability of this enzyme. Methods The activity of food-grade fungal dextranase was measured on the basis of increasing ratio of reducing sugar concentration, determined by the reaction with 3, 5-dinitrosalicylic acid reagent. The efficiency of the dextranase enzyme was investigated based on its minimal inhibitory concentration (MIC) against biofilm formation by S. mutans ATCC 25175. Box-Behnken design (BBD) was used to study the three factors affecting encapsulation: pH, calcium chloride concentration, and sodium alginate concentration. Encapsulation efficiency (% EE) and the activity of dextranase enzyme trapped in alginate beads were determined. Then, the encapsulated dextranase in alginate beads was added to toothpaste base, and the stability of the enzyme was examined. Finally, sensory test and safety evaluation of toothpaste containing encapsulated dextranase were done. Results The highest activity of the dextranase enzyme was 4401.71 unit/g at a pH of 6 and 37 °C. The dextranase at its MIC (4.5 unit/g) showed strong inhibition against the growth of S. mutans. This enzyme at 1/2 MIC also showed a remarkable decrease in biofilm formation by S. mutans. The most effective condition of dextranase encapsulation was at a pH of 7, 20% w/v calcium chloride and 0.85% w/v sodium alginate. Toothpaste containing encapsulated dextranase alginate beads produced under suitable condition was stable after 3 months of storage, while the sensory test of the product was accepted at level 3 (like slightly), and it was safe. Conclusion This research achieved an alternative health product for oral care by formulating toothpaste with dextranase encapsulated in effective alginate beads to act against cariogenic bacteria, like S. mutants, by preventing dental plaque.
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Affiliation(s)
- Nucharee Juntarachot
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Mueang Chiang Mai, Chiang Mai, Thailand
| | - Sasithorn Sirilun
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Mueang Chiang Mai, Chiang Mai, Thailand
| | - Duangporn Kantachote
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Phakkharawat Sittiprapaporn
- Brain Science and Engineering Innovation Research Group, School of Anti-Aging and Regenerative Medicine and Department of Anti-Aging Science, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Wattana, Bangkok, Thailand
| | - Piyachat Tongpong
- Brain Science and Engineering Innovation Research Group, School of Anti-Aging and Regenerative Medicine and Department of Anti-Aging Science, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Wattana, Bangkok, Thailand
| | - Sartjin Peerajan
- Health Innovation Institute, Mueang Chiang Mai, Chiang Mai, Thailand
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Mueang Chiang Mai, Chiang Mai, Thailand
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Juntarachot N, Kantachote D, Peerajan S, Sirilun S, Chaiyasut C. Optimization of Fungal Dextranase Production and Its Antibiofilm Activity, Encapsulation and Stability in Toothpaste. Molecules 2020; 25:molecules25204784. [PMID: 33081074 PMCID: PMC7587561 DOI: 10.3390/molecules25204784] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/15/2020] [Accepted: 10/16/2020] [Indexed: 12/17/2022] Open
Abstract
Dextranase catalyzes the degradation of the substrate dextran, which is a component of plaque biofilm. This enzyme is involved in antiplaque accumulation, which can prevent dental caries. The activity of crude dextranase from Penicillium roquefortii TISTR 3511 was assessed, and the maximum value (7.61 unit/g) was obtained at 37 °C and pH 6. The Plackett–Burman design was used to obtain significant factors for enhancing fungal dextranase production, and three influencing factors were found: Dextran, yeast extract concentration and inoculum age. Subsequently, the significant factors were optimized with the Box–Behnken design, and the most suitable condition for dextranase activity at 30.24 unit/g was achieved with 80 g/L dextran, 30 g/L yeast extract and five day- old inoculum. The use of 0.85% alginate beads for encapsulation exhibited maximum dextranase activity at 25.18 unit/g beads, and this activity was stable in toothpaste for three months of testing. This study explored the potential production of fungal dextranase under optimal conditions and its encapsulation using alginate for the possibility of applying encapsulated dextranase as an additive in toothpaste products for preventing dental caries.
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Affiliation(s)
- Nucharee Juntarachot
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Duangporn Kantachote
- Department of Microbiology, Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai 90112, Thailand;
| | | | - Sasithorn Sirilun
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
- Correspondence: (S.S.); (C.C.)
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
- Correspondence: (S.S.); (C.C.)
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7
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Zhang Z, Bai G, Xu D, Cao Y. Effects of ultrasound on the kinetics and thermodynamics properties of papain entrapped in modified gelatin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105757] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Oktay B, Demir S, Kayaman-Apohan N. Immobilization of pectinase on polyethyleneimine based support via spontaneous amino-yne click reaction. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.04.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Ren W, Liu L, Gu L, Yan W, Feng YL, Dong D, Wang S, Lyu M, Wang C. Crystal Structure of GH49 Dextranase from Arthrobacter oxidans KQ11: Identification of Catalytic Base and Improvement of Thermostability Using Semirational Design Based on B-Factors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4355-4366. [PMID: 30919632 DOI: 10.1021/acs.jafc.9b01290] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
The crystal structure of Dextranase from the marine bacterium Arthrobacter oxidans KQ11 (Aodex) was determined at a resolution of 1.4 Å. The crystal structure of the conserved Aodex fragment (Ala52-Thr638) consisted of an N-terminal domain N and a C-terminal domain C. The N-terminal domain N was identified as a β-sandwich, connected to a right-handed parallel β-helix at the C-terminus. Sequence comparisons, cavity regions, and key residues of the catalytic domain analysis all suggested that the Aodex was an inverting enzyme, and the catalytic acid and base were Asp439 and Asp420, respectively. Asp440 was not a general base in the Aodex catalytic domain, and Asp396 in Dex49A may not be a general base in the catalytic domain. The thermostability of the S357F mutant using semirational design based on B-factors was clearly better than that of wild-type Aodex. This process may promote the aromatic-aromatic interactions that increase the thermostability of mutant Phe357.
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Affiliation(s)
- Wei Ren
- Jiangsu Provincial Key Laboratory of Marine Biology, College of Resources and Environmental Sciences , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
| | | | | | | | | | | | | | | | - Changhai Wang
- Jiangsu Provincial Key Laboratory of Marine Biology, College of Resources and Environmental Sciences , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
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Immobilization of Dextranase Using Anionic Natural Polymer Alginate as a Matrix for the Degradation of a Long-Chain Biopolymer (Dextran). INT J POLYM SCI 2019. [DOI: 10.1155/2019/1354872] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Alginate is an inexpensive, nontoxic, valuable biopolymer utilized in the study for the immobilization of commercially applicable biocatalyst dextranase. Dextranase was immobilized by an entrapment method, and alginate hydrogel spheres were synthesized after optimizing several parameters. A sodium alginate concentration of 4.0% was noticed to be suitable along with a calcium chloride concentration of 0.2 molar after providing a curing time of 20 minutes. After comparing the characteristics of the entrapped enzyme with those of the soluble one, it was observed that the characteristics were more or less the same except for the change in reaction time which was noticed to be prolonged in the case of entrapped dextranase while the change in temperature and pH optima was not observed. The variation in Vmax and Km values of dextranase after entrapment was also noted. However, after extensive stability examination studies, it was found that dextranase became more stable after entrapment; as a result, it retained more than 50% of its original activity at elevated temperature even after exposure for about 2.0 hours. The reusability of dextranase was up to 7.0 cycles after performing catalytic activity under constant condition.
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Wang D, Lv R, Ma X, Zou M, Wang W, Yan L, Ding T, Ye X, Liu D. Lysozyme immobilization on the calcium alginate film under sonication: Development of an antimicrobial film. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Wang D, Yan L, Ma X, Wang W, Zou M, Zhong J, Ding T, Ye X, Liu D. Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems. Int J Biol Macromol 2018; 119:453-461. [PMID: 30041035 DOI: 10.1016/j.ijbiomac.2018.07.133] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 07/18/2018] [Accepted: 07/20/2018] [Indexed: 12/24/2022]
Abstract
With the extensive application of enzyme-catalyzed reactions in numerous fields, improving enzymatic efficiency has attracted wide attention for reducing operating costs and increasing output. There are three targets throughout enzymatic reactions: the enzyme, substrate, and mixed reaction system. Ultrasound has been known to accelerate enzymatic reactions by acting on different targets. It can modify both enzyme and substrate macromolecules, which is helpful for enhancing enzyme activity and product yields. The synergistic effect of ultrasound and enzymes is widely reported to increase catalytic rates. The present review discusses the positive effect induced by ultrasound throughout the enzymatic process, including ultrasonic modification of enzymes, ultrasound assisted immobilization, ultrasonic pretreatment of substrates, and ultrasound assisted enzymatic reactions.
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Affiliation(s)
- Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Lufeng Yan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianjun Zhong
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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de Oliveira RL, Dias JL, da Silva OS, Porto TS. Immobilization of pectinase from Aspergillus aculeatus in alginate beads and clarification of apple and umbu juices in a packed bed reactor. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.02.005] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Affiliation(s)
- Jian-bo Chen
- College of Life and Environment Science, Shanghai Normal University, Shanghai 200234, China
| | - Xiang-ling Kong
- College of Life and Environment Science, Shanghai Normal University, Shanghai 200234, China
| | - Liu Huang
- College of Life and Environment Science, Shanghai Normal University, Shanghai 200234, China
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Optimization of pectinase immobilization on grafted alginate-agar gel beads by 2 4 full factorial CCD and thermodynamic profiling for evaluating of operational covalent immobilization. Int J Biol Macromol 2018; 113:159-170. [PMID: 29458101 DOI: 10.1016/j.ijbiomac.2018.02.086] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 02/11/2018] [Accepted: 02/13/2018] [Indexed: 01/14/2023]
Abstract
Pectinase produced by a honey derived from the fungus Aspergillus awamori KX943614 was covalently immobilized onto gel beads made of alginate and agar. Polyethyleneimine, glutaraldehyde, loading time and enzyme's units were optimized by 24 full factorial central composite design (CCD). The immobilization process increased the optimal working pH for the free pectinase from 5 to a broader range of pH4.5-5.5 and the optimum operational temperature from 55°C to a higher temperature, of 60°C, which is favored to reduce the enzyme's microbial contamination. The thermodynamics studies showed a thermal stability enhancement against high temperature for the immobilized formula. Moreover, an increase in half-lives and D-values was achieved. The thermodynamic studies proved that immobilization of pectinase made a remarkable increase in enthalpy and free energy because of enzyme stability enhancement. The reusability test revealed that 60% of pectinase's original activity was retained after 8 successive cycles. This gel formula may be convenient for immobilization of other industrial enzymes.
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Ultrasound assisted intensification of enzyme activity and its properties: a mini-review. World J Microbiol Biotechnol 2017; 33:170. [PMID: 28831716 DOI: 10.1007/s11274-017-2322-6] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Accepted: 07/15/2017] [Indexed: 12/21/2022]
Abstract
Over the last decade, ultrasound technique has emerged as the potential technology which shows large applications in food and biotechnology processes. Earlier, ultrasound has been employed as a method of enzyme inactivation but recently, it has been found that ultrasound does not inactivate all enzymes, particularly, under mild conditions. It has been shown that the use of ultrasonic treatment at appropriate frequencies and intensity levels can lead to enhanced enzyme activity due to favourable conformational changes in protein molecules without altering its structural integrity. The present review article gives an overview of influence of ultrasound irradiation parameters (intensity, duty cycle and frequency) and enzyme related factors (enzyme concentration, temperature and pH) on the catalytic activity of enzyme during ultrasound treatment. Also, it includes the effect of ultrasound on thermal kinetic parameters and Michaelis-Menten kinetic parameters (km and Vmax) of enzymes. Further, in this review, the physical and chemical effects of ultrasound on enzyme have been correlated with thermodynamic parameters (enthalpy and entropy). Various techniques used for investigating the conformation changes in enzyme after sonication have been highlighted. At the end, different techniques of immobilization for ultrasound treated enzyme have been summarized.
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Ma X, Wang D, Yin M, Lucente J, Wang W, Ding T, Ye X, Liu D. Characteristics of pectinase treated with ultrasound both during and after the immobilization process. ULTRASONICS SONOCHEMISTRY 2017; 36:1-10. [PMID: 28069187 DOI: 10.1016/j.ultsonch.2016.10.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 10/28/2016] [Accepted: 10/28/2016] [Indexed: 06/06/2023]
Abstract
In this study, ultrasound was applied both during and after the immobilization process and characteristics of different immobilized pectinase samples were studied. When introduced during the immobilization process, ultrasound at an intensity of 9WmL-1 for 20min increased the immobilization yield 92.28% more than the control. When introduced to the already immobilized pectinase, ultrasound at an intensity of 4.5WmL-1 for 10min increased the pectinase activity by 30.05%. Results of scanning electron microscope demonstrated that ultrasound increased surface area and loosened structures of immobilized enzymes. Higher Vmax and lower Km were obtained after ultrasound treatment, indicating the increased catalytic efficiency and enhanced affinity of immobilized pectinase. Furthermore, the optimum temperature and pH for free and immobilized pectinase remained unchanged at 50°C and pH 4. Thermostability, reaction stability and reusability of two ultrasound-treated pectinase enzymes slightly decreased due to structural matrix changes.
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Affiliation(s)
- Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Michelle Yin
- Department of Food Science, University of Illinois at Urbana-Chanpaign, Urbana 61801, United States
| | - Juliet Lucente
- Department of Food Science, University of Illinois at Urbana-Chanpaign, Urbana 61801, United States
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
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Feng L, Cao Y, Xu D, Zhang D, Huang Z. Influence of chitosan-sodium alginate pretreated with ultrasound on the enzyme activity, viscosity and structure of papain. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1561-1566. [PMID: 27405733 DOI: 10.1002/jsfa.7901] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 06/24/2016] [Accepted: 07/08/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Ultrasound treatment has been shown to be an effective technique for improving the activity of immobilized enzymes. However, its mechanism is unclear. RESULTS The effect of ultrasonic pretreated chitosan-sodium alginate (CHI-ALG) on the enzymatic activity of papain was investigated via a single factor (temperature, time, frequency, power) experiment. The maximum relative enzyme activity of papain was observed when it was mixed with ultrasound pretreated CHI-ALG at 135 kHz, 0.25 W cm-2 and 50 °C for 20 min, during which the relative activity increased by 72.14% compared to untreated CHI-ALG. Viscosity analysis of papain mixed with CHI-ALG pretreated and untreated with ultrasound revealed that stronger association interactions between the polymers were formed compared to the untreated sample. Fluorescence and circular dichroism spectra indicated that the ultrasonic pretreatment of CHI-ALG increased the number of tryptophan on the papain surface and also increased the content of α-helix by 6.97% and decreased the content of β-sheet by 3.45% compared to the untreated solution. CONCLUSION The results of the present study indicate that papain combined with CHI-ALG pretreated with the appropriate ultrasound could be effective technique for improving the activity of immobilized enzymes as a result of changes in its structure and intermolecular interactions. It is important to extend the application of CHI-ALG gel in the immobilized enzyme industry. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Liping Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
| | - Dandan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
| | - Zhenghua Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
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Feng L, Cao Y, Xu D, You S, Han F. Influence of sodium alginate pretreated by ultrasound on papain properties: Activity, structure, conformation and molecular weight and distribution. ULTRASONICS SONOCHEMISTRY 2016; 32:224-230. [PMID: 27150765 DOI: 10.1016/j.ultsonch.2016.03.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2015] [Revised: 03/14/2016] [Accepted: 03/15/2016] [Indexed: 05/24/2023]
Abstract
The aim of the study was to investigate the impact of sodium alginate (ALG) pretreated by ultrasound on the enzyme activity, structure, conformation and molecular weight and distribution of papain. ALG solutions were pretreated with ultrasound at varying power (0.05, 0.15, 0.25, 0.35, 0.45W/cm(2)), 135kHz, 50°C for 20min. The maximum relative activity of papain increased by 10.53% when mixed with ALG pretreated by ultrasound at 0.25W/cm(2), compared with the untreated ALG. The influence of ultrasound pretreated ALG on the conformation and secondary structure of papain were assessed by fluorescence spectroscopy and circular dichroism spectroscopy. The fluorescence spectra revealed that ultrasound pretreated ALG increased the number of tryptophan on papain surface, especially at 0.25W/cm(2). It indicated that ultrasound pretreatment induced molecular unfolding, causing the exposure of more hydrophobic groups and regions from inside to the outside of the papain molecules. Furthermore, ultrasound pretreated ALG resulted in minor changes in the secondary structure of the papain. The content of α-helix was slightly increased after ultrasound pretreatment and no significant change was observed at different ultrasound powers. ALG pretreated by ultrasound enhanced the stability of the secondary structure of papain, especially at 0.25W/cm(2). The free sulfhydryl (SH) content of papain was slightly increased and then decreased with the increase of ultrasonic power. The maximum content of free SH was observed at 0.25W/cm(2), under which the content of the free SH increased by 6.36% compared with the untreated ALG. Dynamic light scattering showed that the effect of ultrasound treatment was mainly the homogenization of the ALG particles in the mixed dispersion. The gel permeation chromatography coupled with the multi-angle laser light scattering photometer analysis showed that the molecular weight (Mw) of papain/ALG was decreased and then increased with the ultrasonic pretreatment. Results demonstrated that the activity of immobilized papain improved by ultrasonic pretreatment was mainly caused by the variation of the conformation of papain and the effect of interactions between papain and ALG. This study is important to explain the intermolecular interactions of biopolymers and the mechanism of enzyme immobilization treated by ultrasound in improving the enzymatic activity. As expected, ALG pretreated by appropriate ultrasound is promising as a bioactive compound carrier in the field of immobilized enzyme.
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Affiliation(s)
- Liping Feng
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
| | - Yanping Cao
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Duoxia Xu
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
| | - Sasa You
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
| | - Fu Han
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
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Virgen-Ortíz J, Ibarra-Junquera V, Escalante-Minakata P, Ornelas-Paz JDJ, Osuna-Castro J, González-Potes A. Kinetics and thermodynamic of the purified dextranase from Chaetomium erraticum. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.08.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gasparotto JM, Werle LB, Mainardi MA, Foletto EL, Kuhn RC, Jahn SL, Mazutti MA. Ultrasound-assisted hydrolysis of sugarcane bagasse using cellulolytic enzymes by direct and indirect sonication. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2015.07.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Huang Z, Cao Y, Xu D, Wang C, Zhang D. Effect of ultrasound on the diffusion properties of casein entrapped in alginate-chitosan gel. ULTRASONICS SONOCHEMISTRY 2015; 26:149-156. [PMID: 25857411 DOI: 10.1016/j.ultsonch.2015.03.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2014] [Revised: 03/23/2015] [Accepted: 03/24/2015] [Indexed: 06/04/2023]
Abstract
The effects of ultrasound-assisted and pre-ultrasound treatment on the diffusion properties of casein imbedded by alginate-chitosan gel were investigated. The fluorescence spectrophotometry for determining the fluorescence intensity of casein was established to calculate the diffusion coefficient (De). Scanning electron microscope (SEM) was used to observe the microstructure of gel beads. The results showed that two different kinds of ultrasonic treatments had obvious distinctions on the casein diffusion. As the frequency increased, the value of De decreased from 28.56 × 10(-4)m(2)s(-1) (28 kHz) to 2.57 × 10(-4)m(2)s(-1) (135 kHz) during the ultrasound-assisted process. While, the minimum De of 8.6 × 10(-4)m(2)s(-1) was achieved at the frequency of 50 kHz for the pre-ultrasound treatment. The impact of power on the diffusion showed that De increased with the increase of ultrasound power until it reached the highest value 28.56 × 10(-4)m(2)s(-1) (0.45 W/cm(2)) in the ultrasound-assisted process. It would reach the maximum value (16 × 10(-4)m(2)s(-1)) when the power was 0.25 W/cm(2) in the pretreatment ultrasound process. SEM analysis exhibited that the gel structural changes (area ratio) were in accordance with De through different ultrasonic treatment. This was mainly due to the mechanical action and cavitation of the ultrasonic treatment. This study is important to explain the diffusion properties of large molecules and explore the mechanism of enzyme immobilization treated by ultrasound.
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Affiliation(s)
- Zhenghua Huang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanping Cao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Dandan Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Delgado-Povedano M, Luque de Castro M. A review on enzyme and ultrasound: A controversial but fruitful relationship. Anal Chim Acta 2015; 889:1-21. [DOI: 10.1016/j.aca.2015.05.004] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 05/02/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
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