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Upadhyay A, Pal D, Gupta PK, Kumar A. Antimicrobial therapeutic protein extraction from fruit waste and recent trends in their utilization against infections. Bioprocess Biosyst Eng 2024:10.1007/s00449-024-03037-w. [PMID: 38822156 DOI: 10.1007/s00449-024-03037-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 05/24/2024] [Indexed: 06/02/2024]
Abstract
Fruits are a very good source of various nutrients that can boost overall human health. In these days, the recovery of therapeutic compounds from different fruit wastes is trending in research, which might not only minimize the waste problem but also encounter a higher demand for various enzymes that could have antimicrobial properties against infectious diseases. The goal of this review is to focus on the recovery of therapeutic enzymes from fruit wastes and its present-day tendency for utilization. Here we discussed different parts of fruit waste, such as pulp, pomace, seed, kernel, peel, etc., that produce therapeutic enzymes like amylase, cellulose, lipase, laccase, pectinase, etc. These bioactive enzymes are present in different parts of fruit and could be used as therapeutics against various infectious diseases. This article provides a thorough knowledge compilation of therapeutic enzyme isolation from fruit waste on a single platform, distinctly informative, and significant review work on the topic that is envisioned to encourage further research ideas in these areas that are still under-explored. This paper explains the various aspects of enzyme isolation from fruit and vegetable waste and their biotherapeutic potential that could provide new insights into the development of biotherapeutics and attract the attention of researchers to enhance translational research magnitude further.
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Affiliation(s)
- Aditya Upadhyay
- Department of Biotechnology, National Institute of Technology, Raipur, Chhattisgarh, 492010, India
| | - Dharm Pal
- Department of Chemical Engineering, National Institute of Technology, Raipur, Chhattisgarh, 492010, India
| | - Prashant Kumar Gupta
- Department of Kaumarabhritya, All India Institute of Ayurveda, Sarita Vihar, New Delhi, 110076, India.
| | - Awanish Kumar
- Department of Biotechnology, National Institute of Technology, Raipur, Chhattisgarh, 492010, India.
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2
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Sharma N, Patel SN, Rai AK, Singh SP. Biochemical characterization of a novel acid-active endopolygalacturonase for pectin depolymerization, pectic-oligomer production, and fruit juice clarification. Int J Biol Macromol 2024; 267:131565. [PMID: 38614184 DOI: 10.1016/j.ijbiomac.2024.131565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/18/2024] [Accepted: 04/10/2024] [Indexed: 04/15/2024]
Abstract
Endopolygalacturonases are crucial pectinases known for their efficient and sustainable pectin depolymerization activities. The present study identified a novel gene encoding endopolygalacturonase from an acidic mine tailing metagenome. The putative gene showed a maximum identity of 67.55 % with an uncharacterized peptide sequence from Flavobacterium fluvii. The gene was cloned and expressed in a heterologous host, E. coli. Biochemical characterization of the novel endopolygalacturonase enzyme variant (EPHM) showed maximum activity at 60 °C and at 5.0 pH, while retaining 50 % activity under the temperature and pH range of 20 °C to 70 °C for 6 h, and 3.0 to 10.0 for 3 h, respectively. The enzyme exhibited tolerance to different metal ions. EPHM was characterized for the depolymerization of methylated pectin into pectic oligosaccharides. Further, its utility was established for fruit juice clarification, as endorsed by high transmittance, significant viscosity reduction, and release of reducing sugars in the treated fruit juice samples.
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Affiliation(s)
- Nitish Sharma
- Center of Innovative and Applied Bioprocessing, Biotechnology Research and Innovation Council (Department of Biotechnology, Government of India), NABI, SAS Nagar, Sector 81, Mohali, India
| | - Satya N Patel
- Center of Innovative and Applied Bioprocessing, Biotechnology Research and Innovation Council (Department of Biotechnology, Government of India), NABI, SAS Nagar, Sector 81, Mohali, India
| | - Amit Kumar Rai
- National Agri-Food Biotechnology Institute, Biotechnology Research and Innovation Council (Department of Biotechnology, Government of India), SAS Nagar, Sector 81, Mohali, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, Biotechnology Research and Innovation Council (Department of Biotechnology, Government of India), NABI, SAS Nagar, Sector 81, Mohali, India.
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3
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Kuddus M, Roohi, Bano N, Sheik GB, Joseph B, Hamid B, Sindhu R, Madhavan A. Cold-active microbial enzymes and their biotechnological applications. Microb Biotechnol 2024; 17:e14467. [PMID: 38656876 PMCID: PMC11042537 DOI: 10.1111/1751-7915.14467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 03/14/2024] [Accepted: 03/21/2024] [Indexed: 04/26/2024] Open
Abstract
Microorganisms known as psychrophiles/psychrotrophs, which survive in cold climates, constitute majority of the biosphere on Earth. Their capability to produce cold-active enzymes along with other distinguishing characteristics allows them to survive in the cold environments. Due to the relative ease of large-scale production compared to enzymes from plants and animals, commercial uses of microbial enzyme are alluring. The ocean depths, polar, and alpine regions, which make up over 85% of the planet, are inhabited to cold ecosystems. Microbes living in these regions are important for their metabolic contribution to the ecosphere as well as for their enzymes, which may have potential industrial applications. Cold-adapted microorganisms are a possible source of cold-active enzymes that have high catalytic efficacy at low and moderate temperatures at which homologous mesophilic enzymes are not active. Cold-active enzymes can be used in a variety of biotechnological processes, including food processing, additives in the detergent and food industries, textile industry, waste-water treatment, biopulping, environmental bioremediation in cold climates, biotransformation, and molecular biology applications with great potential for energy savings. Genetically manipulated strains that are suitable for producing a particular cold-active enzyme would be crucial in a variety of industrial and biotechnological applications. The potential advantage of cold-adapted enzymes will probably lead to a greater annual market than for thermo-stable enzymes in the near future. This review includes latest updates on various microbial source of cold-active enzymes and their biotechnological applications.
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Affiliation(s)
- Mohammed Kuddus
- Department of Biochemistry, College of MedicineUniversity of HailHailSaudi Arabia
| | - Roohi
- Protein Research Laboratory, Department of BioengineeringIntegral UniversityLucknowIndia
| | - Naushin Bano
- Protein Research Laboratory, Department of BioengineeringIntegral UniversityLucknowIndia
| | | | - Babu Joseph
- Department of Clinical Laboratory Sciences, College of Applied Medical SciencesShaqra UniversityShaqraSaudi Arabia
| | - Burhan Hamid
- Center of Research for DevelopmentUniversity of KashmirSrinagarIndia
| | - Raveendran Sindhu
- Department of Food TechnologyTKM Institute of TechnologyKollamKeralaIndia
| | - Aravind Madhavan
- School of BiotechnologyAmrita Vishwa Vidyapeetham, AmritapuriKollamKeralaIndia
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Liberato MV, Paixao DAA, Tomazetto G, Ndeh D, Bolam DN, Squina FM. Discovery, structural characterization, and functional insights into a novel apiosidase from the GH140 family, isolated from a lignocellulolytic-enriched mangrove microbial community. Biotechnol Lett 2024; 46:201-211. [PMID: 38280177 DOI: 10.1007/s10529-023-03460-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 12/08/2023] [Accepted: 12/14/2023] [Indexed: 01/29/2024]
Abstract
OBJECTIVES Apiosidases are enzymes that cleave the glycosidic bond between the monosaccharides linked to apiose, a branched chain furanose found in the cell walls of vascular plants and aquatic monocots. There is biotechnological interest in this enzyme group because apiose is the flavor-active compound of grapes, fruit juice, and wine, and the monosaccharide is found to be a plant secondary metabolite with pharmaceutical properties. However, functional and structural studies of this enzyme family are scarce. Recently, a glycoside hydrolase family member GH140 was isolated from Bacteroides thetaiotaomicron and identified as an endo-apiosidase. RESULTS The structural characterization and functional identification of a second GH140 family enzyme, termed MmApi, discovered through mangrove soil metagenomic approach, are described. Among the various substrates tested, MmApi exhibited activity on an apiose-containing oligosaccharide derived from the pectic polysaccharide rhamnogalacturonan-II. While the crystallographic model of MmApi was similar to the endo-apiosidase from Bacteroides thetaiotaomicron, differences in the shape of the binding sites indicated that MmApi could cleave apioses within oligosaccharides of different compositions. CONCLUSION This enzyme represents a novel tool for researchers interested in studying the physiology and structure of plant cell walls and developing biocatalytic strategies for drug and flavor production.
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Affiliation(s)
- Marcelo Vizona Liberato
- Programa de Processos Tecnológicos e Ambientais, Universidade de Sorocaba, Sorocaba, Brazil
- Biosciences Institute, Newcastle University, Newcastle Upon Tyne, England
| | - Douglas Antonio Alvaredo Paixao
- Brazilian Biorenewables National Laboratory (LNBR), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas, Brazil
| | - Geizecler Tomazetto
- Department of Pediatrics, University of Pittsburgh School of Medicine, UPMC Children's Hospital of Pittsburgh, Pittsburgh, United States
| | - Didier Ndeh
- Division of Plant Sciences, School of Life Sciences, University of Dundee, Dundee, Scotland
| | - David N Bolam
- Biosciences Institute, Newcastle University, Newcastle Upon Tyne, England
| | - Fabio Marcio Squina
- Programa de Processos Tecnológicos e Ambientais, Universidade de Sorocaba, Sorocaba, Brazil.
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Dos Santos Gomes W, Pereira LL, Rodrigues da Luz JM, Soares da Silva MDC, Reis Veloso TG, Partelli FL. Exploring the microbiome of coffee plants: Implications for coffee quality and production. Food Res Int 2024; 179:113972. [PMID: 38342526 DOI: 10.1016/j.foodres.2024.113972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 12/18/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Coffee stands as one of the world's most popular beverages, and its quality undergoes the influence of numerous pre- and post-harvest procedures. These encompass genetic variety, cultivation environment, management practices, harvesting methods, and post-harvest processing. Notably, microbial communities active during fermentation hold substantial sway over the ultimate quality and sensory characteristics of the final product. The interaction between plants and microorganisms assumes critical significance, with specific microbes assuming pivotal roles in coffee plant growth, fruit development, and, subsequently, the fruit's quality. Microbial activities can synthesize or degrade compounds that influence the sensory profile of the beverage. However, studies on the metabolic products generated by various coffee-related microorganisms and their chemical functionality, especially in building sensory profiles, remain scarce. The primary aim of this study was to conduct a literature review, based on a narrative methodology, on the current understanding of the plant-microorganism interaction in coffee production. Additionally, it aimed to explore the impacts of microorganisms on plant growth, fruit production, and the fermentation processes, directly influencing the ultimate quality of the coffee beverage. Articles were sourced from ScienceDirect, Scopus, Web of Science, and Google Scholar using specific search terms such as "coffee microorganisms", "microorganisms-coffee interactions", "coffee fermentation", "coffee quality", and 'coffee post-harvest processing". The articles used were published in English between 2000 and 2023. Selection criteria involved thoroughly examining articles to ensure their inclusion was based on results about the contribution of microorganisms to both the production and quality of the coffee beverage. The exploration of microorganisms associated with the coffee plant and its fruit presents opportunities for bioprospecting, potentially leading to targeted fermentations via starter cultures, consequently generating new profiles. This study synthesizes existing data on the current understanding of the coffee-associated microbiome, its functionalities within ecosystems, the metabolic products generated by microorganisms, and their impacts on fermentation processes and grain and beverage quality. It highlights the importance of plant-microorganism interactions in the coffee production chain.
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Affiliation(s)
- Willian Dos Santos Gomes
- Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
| | - Lucas Louzada Pereira
- Coffee Design Group, Venda Nova Do Imigrante, Federal Institute of Espírito Santo (IFES), Rua Elizabeth Minete Perim, S/N, Bairro São Rafael, Espírito Santo-ES 29375-000, Brazil.
| | - José Maria Rodrigues da Luz
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Marliane de Cássia Soares da Silva
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Tomás Gomes Reis Veloso
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Fábio Luiz Partelli
- Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
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Daroodi Z, Taheri P. The genus Acrophialophora: History, phylogeny, morphology, beneficial effects and pathogenicity. Fungal Genet Biol 2024; 171:103875. [PMID: 38367800 DOI: 10.1016/j.fgb.2024.103875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 01/21/2024] [Accepted: 02/12/2024] [Indexed: 02/19/2024]
Abstract
The genus Acrophialophora is a thermotolerant fungus, which is widely distributed in temperate and tropical zones. This fungus is classified in Ascomycota and belongs to the Chaetomiaceae family and the genera of Parathielavia, Pseudothielavia and Hyalosphaerella are closely related to Acrophialophora. For this genus have been reported 28 species so far, which two species of Acrophialophora jodhpurensis and Acrophialophora teleoafricana produce only sexual phase and other species produce asexual form. Therefore, producing both sexual and asexual forms were not reported by any species. Many applications were reported by some species in agriculture, pharmacy and industry. Production of enzymes, antimicrobial metabolites and plant growth-promoting factors were reported by some species. The species of A. nainiana is used in the industries of textile, fruit juice, pulp and paper due to extracellular enzyme production. Also, other species produce extracellular enzymes that can be used in various industries. The species Acrophialophora are used in the composting industry due to the production of various enzymes and to be thermotolerant. In addition, some species were isolated from hostile environmental conditions. Therefore has been suggested that it can be used for mycoremediation. Also, antimicrobial metabolites of Acrophialophora have been reported to be effective against human and plant pathogens. In contrast to the beneficial effects described, the Acrophialophora pathogenicity has been rarely reported. Two species A. fusispora and A. levis are opportunistic fungi and have been reported as pathogens in humans, animals and plants. Currently, the development and applications of Acrophialophora species have increased more than past. To our knowledge, there is no report with comprehensive information on the species of Acrophialophora, which include their disadvantage and beneficial effects, particularly in agriculture. Therefore, it seems necessary to pay more in-depth attention to the application of this genus as a beneficial fungus in agriculture, pharmaceutical and industry. This review is focused on the history, phylogeny, morphology, valuable roles of Acrophialophora and pathogenicity.
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Affiliation(s)
- Zoha Daroodi
- Department of Plant Protection, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Parissa Taheri
- Department of Plant Protection, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
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Abd Rahman NH, Rahman RA, Rahmat Z, Jaafar NR, Puspaningsih NNT, Illias RM. Innovative biocatalyst synthesis of pectinolytic enzymes by cross-linking strategy: Potentially immobilised pectinases for the production of pectic-oligosaccharides from pectin. Int J Biol Macromol 2024; 256:128260. [PMID: 38000618 DOI: 10.1016/j.ijbiomac.2023.128260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 10/19/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023]
Abstract
Pectinases are outstanding multienzymes, which have the potential to produce new emerging pectic-oligosaccharides (POS) via enzymatic hydrolysis of pectin. However, free pectinase is unable to undergo repeated reaction for the production of POS. This study proposed a sustainable biocatalyst of pectinases known as cross-linked pectinase aggregates (CLPA). Pectinase from Aspergillus aculeatus was successfully precipitated using 2 mg/mL pectinase and 60 % acetone for 20 min at 20 °C, which remained 36.3 % of its initial activity. The prepared CLPA showed the highest activity recovery (85.0 %), under the optimised conditions (0.3 % (v/v) starch and glutaraldehyde mixture (St/Ga), 1.5: 1 of St/Ga, 25 °C, 1.5 h). Furthermore, pectin-degrading enzymes from various sources were used to produce different CLPA. The alteration of pectinase secondary structure gave high stability in acidic condition (pH 4), thermostability, deactivation energy and half-life, and improved storage stability at 4 °C for 30 days. Similarly to their free counterpart, the CLPA exhibited comparable enzymatic reaction kinetics and could be reused eight times with approximately 20 % of its initial activity. The developed CLPA does not only efficaciously produced POS from pectin as their free form, but also exhibited better operational stability and reusability, making it more suitable for POS production.
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Affiliation(s)
- Noor Hidayah Abd Rahman
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia
| | - Roshanida A Rahman
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia; Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia
| | - Zaidah Rahmat
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia; Faculty of Science, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia
| | - Nardiah Rizwana Jaafar
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia
| | - Ni Nyoman Tri Puspaningsih
- Laboratory of Proteomics, University-CoE Research Center for Bio-Molecule Engineering, Universitas Airlangga, Kampus C-UNAIR, Surabaya, East Java, Indonesia
| | - Rosli Md Illias
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia; Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia.
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Liu Y, Chen H, Chen S, Zhang Y, Zhang J, Zhu X, Li W, Liu J, Jiang Y, Li D. Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin. Food Chem 2023; 429:136955. [PMID: 37490817 DOI: 10.1016/j.foodchem.2023.136955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 06/28/2023] [Accepted: 07/18/2023] [Indexed: 07/27/2023]
Abstract
Pectin extraction is generally an energy-intensive industrial process, while on the other hand their extraction methods vary from different sources. Starting with that perspective, pectin (WSP) containing ultra-low degree of methylation (31.08 ± 1.27%) from dragon fruit peel (DFP) was extracted by using pure water at room temperature. WSP, dominant in DFP (17.13 ± 1.01%), showed both a high molecular weight and a wide molecular weight distribution, while the yield of the rest acid-soluble pectin (HAP) from DFP residue was only 5.22 ± 0.76%. Furthermore, WSP can stabilize emulsions over a wide range of concentrations and oil phases, especially HIPE. Therefore, the hypothesis was verified that the pectin-rich extract from dragon fruit peel with excellent emulsifying properties could be simply extracted by pure water. This environmentally-friendly and energy-saving extraction method provides a new insight to increase the additional value of dragon fruit peel produced in food processing.
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Affiliation(s)
- Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hongru Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Shufan Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yuehan Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jingkai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xiaoqi Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Wenxuan Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jialu Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
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9
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Zhang K, Zhang TT, Guo RR, Ye Q, Zhao HL, Huang XH. The regulation of key flavor of traditional fermented food by microbial metabolism: A review. Food Chem X 2023; 19:100871. [PMID: 37780239 PMCID: PMC10534219 DOI: 10.1016/j.fochx.2023.100871] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/27/2023] [Accepted: 09/06/2023] [Indexed: 10/03/2023] Open
Abstract
The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.
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Affiliation(s)
- Ke Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei 230601, Anhui, China
| | - Ting-Ting Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ren-Rong Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Quan Ye
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui-Lin Zhao
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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10
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Kaur D, Sharma V, Joshi A, Batra N, Ramniwas S, Sharma AK. Pectinases as promising green biocatalysts having broad-spectrum applications: Recent trends, scope, and relevance. Biotechnol Appl Biochem 2023; 70:1663-1678. [PMID: 36977651 DOI: 10.1002/bab.2464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/07/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
Pectinases are a collection of multiple enzymes that have a common substrate, that is, pectin. They can act on different parts of pectin due to the structural heterogeneity of pectin. Therefore, they have been placed in different groups, such as protopectinases, polygalacturonases, polymethylesterases, pectin lyases, and pectate lyases. They are naturally present both in multicellular organisms such as higher plants and in unicellular organisms such as microbes. In past decade, it has been witnessed that chemical and mechanical methods employed in industrial processes have led to environmental hazards and serious health disorders, thus increasing the search for eco-friendly approaches with minimal health risks. Hence, microbial enzymes have been extensively used as safer alternative for these environmentally unsafe methods. Among these microbial enzymes, pectinases hold great significance and is one of the principal enzymes that have been used commercially. It is predominantly used as a green biocatalyst for fruit, fiber, oil, textile, beverage, pulp, and paper industry. Thus, this review focuses on the structure of pectin, microbial sources of pectin, and principle industrial applications of pectinases.
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Affiliation(s)
- Damanjeet Kaur
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Varruchi Sharma
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Amit Joshi
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Navneet Batra
- Department of Biotechnology, GGDSD College, Chandigarh, India
| | - Seema Ramniwas
- University Centre for Research and Development, University Institute of Biotechnology Chandigarh University, Gharuan, Mohali, India
| | - Anil K Sharma
- Department of Biotechnology, Maharishi Markandeshar Engineering College, Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, Haryana, India
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Dwivedi S, Yadav K, Gupta S, Tanveer A, Yadav S, Yadav D. Fungal pectinases: an insight into production, innovations and applications. World J Microbiol Biotechnol 2023; 39:305. [PMID: 37691054 DOI: 10.1007/s11274-023-03741-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Accepted: 08/25/2023] [Indexed: 09/12/2023]
Abstract
The fungal system holds morphological plasticity and metabolic versatility which makes it unique. Fungal habitat ranges from the Arctic region to the fertile mainland, including tropical rainforests, and temperate deserts. They possess a wide range of lifestyles behaving as saprophytic, parasitic, opportunistic, and obligate symbionts. These eukaryotic microbes can survive any living condition and adapt to behave as extremophiles, mesophiles, thermophiles, or even psychrophile organisms. This behaviour has been exploited to yield microbial enzymes which can survive in extreme environments. The cost-effective production, stable catalytic behaviour and ease of genetic manipulation make them prominent sources of several industrially important enzymes. Pectinases are a class of pectin-degrading enzymes that show different mechanisms and substrate specificities to release end products. The pectinase family of enzymes is produced by microbial sources such as bacteria, fungi, actinomycetes, plants, and animals. Fungal pectinases having high specificity for natural sources and higher stabilities and catalytic activities make them promising green catalysts for industrial applications. Pectinases from different microbial sources have been investigated for their industrial applications. However, their relevance in the food and textile industries is remarkable and has been extensively studied. The focus of this review is to provide comprehensive information on the current findings on fungal pectinases targeting diverse sources of fungal strains, their production by fermentation techniques, and a summary of purification strategies. Studies on pectinases regarding innovations comprising bioreactor-based production, immobilization of pectinases, in silico and expression studies, directed evolution, and omics-driven approaches specifically by fungal microbiota have been summarized.
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Affiliation(s)
- Shruti Dwivedi
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Kanchan Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Supriya Gupta
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Aiman Tanveer
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Sangeeta Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Dinesh Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India.
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Klahs PC, McMurchie EK, Nikkel JJ, Clark LG. A maceration technique for soft plant tissue without hazardous chemicals. APPLICATIONS IN PLANT SCIENCES 2023; 11:e11543. [PMID: 37915428 PMCID: PMC10617305 DOI: 10.1002/aps3.11543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 11/03/2023]
Abstract
Premise Current methods for maceration of plant tissue use hazardous chemicals. The new method described here improves the safety of dissection and maceration of soft plant tissues for microscopic imaging by using the harmless enzyme pectinase. Methods and Results Leaf material from a variety of land plants was obtained from living plants and dried herbarium specimens. Concentrations of aqueous pectinase and soaking schedules were optimized, and tissues were manually dissected while submerged in fresh solution following a soaking period. Most leaves required 2-4 h of soaking; however, delicate leaves could be macerated after 30 min while tougher leaves required 12 h to 3 days of soaking. Staining techniques can also be used with this method, and permanent or semi-permanent slides can be prepared. The epidermis, vascular tissue, and individual cells were imaged at magnifications of 10× to 400×. Only basic safety precautions were needed. Conclusions This pectinase method is a cost-effective and safe way to obtain images of epidermal peels, separated tissues, or isolated cells from a wide range of plant taxa.
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Affiliation(s)
- Phillip C. Klahs
- Department of Ecology, Evolution, and Organismal BiologyIowa State University2200 Osborn DriveAmesIowa50011USA
- Maastricht Science Programme, Faculty of Science and EngineeringMaastricht UniversityMaastrichtThe Netherlands
| | - Elizabeth K. McMurchie
- Department of Ecology, Evolution, and Organismal BiologyIowa State University2200 Osborn DriveAmesIowa50011USA
| | - Jordan J. Nikkel
- Department of Ecology, Evolution, and Organismal BiologyIowa State University2200 Osborn DriveAmesIowa50011USA
| | - Lynn G. Clark
- Department of Ecology, Evolution, and Organismal BiologyIowa State University2200 Osborn DriveAmesIowa50011USA
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Kumar D, Bhardwaj R, Jassal S, Goyal T, Khullar A, Gupta N. Application of enzymes for an eco-friendly approach to textile processing. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:71838-71848. [PMID: 34651264 DOI: 10.1007/s11356-021-16764-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Accepted: 09/23/2021] [Indexed: 06/13/2023]
Abstract
Textile industry is one of the oldest industries existing from several centuries. Major concern of the industry is to design, produce, and distribute yarn, cloth, and clothing. Diverse physical and chemical operations are required in order to achieve this. Environmental concerns related to textile industry have attained attention all around the world as it is generating large amounts of effluents having various toxic agents and chemicals. Enzymes have been suggested as the best possible alternative to replace or reduce these hazardous and toxic chemicals. Enzymes like amylase, cellulase, catalase, protease, pectinase, laccase, and lipase have widely been used in textile manufacturing processes. Use of enzymatic approach is very promising as they are eco-friendly, produce high-quality products, and lead to the reduction of energy, water, and time. This review highlights the significance of different enzymes employed in the textile industry at various stages along with the conventional textile processing.
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Affiliation(s)
- Deepak Kumar
- Department of Microbiology, DAV University, Jalandhar, Punjab, India.
| | - Raveena Bhardwaj
- Department of Microbiology, DAV University, Jalandhar, Punjab, India
| | - Sunena Jassal
- Department of Microbiology, Panjab University, BMS Block I, Sector 25, South Campus Panjab University, Chandigarh, India
| | - Tanya Goyal
- Department of Microbiology, Panjab University, BMS Block I, Sector 25, South Campus Panjab University, Chandigarh, India
| | - Aastha Khullar
- Department of Microbiology, Panjab University, BMS Block I, Sector 25, South Campus Panjab University, Chandigarh, India
| | - Naveen Gupta
- Department of Microbiology, Panjab University, BMS Block I, Sector 25, South Campus Panjab University, Chandigarh, India.
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Liu S, Tian L, Cong Y, Shi Q, Wang L, Lu Y, Wang L, Yang G. Recent advances in polygalacturonase: Industrial applications and challenges. Carbohydr Res 2023; 528:108816. [PMID: 37094533 DOI: 10.1016/j.carres.2023.108816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 04/26/2023]
Abstract
This review focuses on the applications of polygalacturonase (PG), one of the most commercially produced enzymes on the biocatalyst market, in the food, beverage, feed, textile, and paper industries. Most PGs are acidic mesophilic enzymes, as shown by a summary of their biochemical properties. However, the acidic PGs discovered to date are insufficiently effective for industrial applications. The sequence and structural characteristics of thermophilic PGs are analyzed based on the results of extensive discussions regarding the catalytic mechanism and structural characteristics of PGs with shared right-handed parallel β-helical structures. In addition, the molecular modification methods for obtaining thermostable PGs are systematically presented. Notably, the demand for alkaline heat-resistant PGs has increased significantly concurrent with the biomanufacturing industry development. Therefore, this review also provides a theoretical guideline for mining heat-resistant PG gene resources and modifying PG thermostability.
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Affiliation(s)
- Siyi Liu
- College of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China; Engineering Research Center of Shellfish Culture and Breeding in Liaoning Province, Dalian, 116023, China; Key Laboratory of Environment Controlled Aquaculture, Ministry of Education, Dalian, 116023, China
| | - Linfang Tian
- College of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China; Engineering Research Center of Shellfish Culture and Breeding in Liaoning Province, Dalian, 116023, China; Key Laboratory of Environment Controlled Aquaculture, Ministry of Education, Dalian, 116023, China
| | - Yuting Cong
- College of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China; Engineering Research Center of Shellfish Culture and Breeding in Liaoning Province, Dalian, 116023, China; Key Laboratory of Environment Controlled Aquaculture, Ministry of Education, Dalian, 116023, China
| | - Qianqian Shi
- College of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China; Engineering Research Center of Shellfish Culture and Breeding in Liaoning Province, Dalian, 116023, China; Key Laboratory of Environment Controlled Aquaculture, Ministry of Education, Dalian, 116023, China
| | - Lianshun Wang
- College of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China
| | - Yanan Lu
- College of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China; Engineering Research Center of Shellfish Culture and Breeding in Liaoning Province, Dalian, 116023, China; Key Laboratory of Environment Controlled Aquaculture, Ministry of Education, Dalian, 116023, China
| | - Li Wang
- College of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China; Engineering Research Center of Shellfish Culture and Breeding in Liaoning Province, Dalian, 116023, China; Key Laboratory of Environment Controlled Aquaculture, Ministry of Education, Dalian, 116023, China
| | - Guojun Yang
- College of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China; Engineering Research Center of Shellfish Culture and Breeding in Liaoning Province, Dalian, 116023, China; Key Laboratory of Environment Controlled Aquaculture, Ministry of Education, Dalian, 116023, China.
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Tarte I, Singh A, Dar AH, Sharma A, Altaf A, Sharma P. Unfolding the potential of dragon fruit (
Hylocereus spp
.) for value addition: A review. EFOOD 2023. [DOI: 10.1002/efd2.76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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16
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Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
In winemaking, the influence of Saccharomyces cerevisiae strains on the aromatic components of wine is well recognized on a laboratory scale, but few studies deal with the comparison of numerous strains on a pilot scale fermentation. In this scenario, the present work aimed to validate the fermentative behavior of seven wild S. cerevisiae strains on pilot-scale fermentations to evaluate their impact on the aromatic profiles of the resulting wines. The strains, isolated from grapes of different Italian regional varieties, were tested in pilot-scale fermentation trials performed in the cellar in 1 hL of Aglianico grape must. Then, wines were analyzed for their microbiological cell loads, main chemical parameters of enological interest (ethanol, total sugars, fructose, glucose, total and volatile acidity, malic and lactic acids) and volatile aroma profiles by GC/MS/SPME. Seventy-six volatile compounds belonging to six different classes (esters, alcohols, terpenes, aldehydes, acids, and ketones) were identified. The seven strains showed different trends and significant differences, and for each class of compounds, high-producing and low-producing strains were found. Since the present work was performed at a pilot-scale level, mimicking as much as possible real working conditions, the results obtained can be considered as a validation of the screened S. cerevisiae strains and a strategy to discriminate in real closed conditions strains able to impart desired wine sensory features.
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Polo-Castellano C, Mateos RM, Visiedo F, Palma M, Barbero GF, Ferreiro-González M. Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa ( Moringa oleifera Lam.) Leaves Based on Experimental Designs Methodologies. Antioxidants (Basel) 2023; 12:antiox12020369. [PMID: 36829929 PMCID: PMC9952375 DOI: 10.3390/antiox12020369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/30/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Moringa oleifera Lam. is known to have significant antioxidant properties. Because of this, the development of an optimal extraction method is crucial to obtain pharmacological products based on the bioactive compounds produced by this tree. Through a Plackett-Burman and a Box-Behnken design, enzymatic extraction conditions (temperature, agitation, solvent pH and composition, sample-to-solvent ratio, enzyme-to-sample ratio and extraction time) have been optimized using normalized areas (UA/g) as response variable and relative mass (mg/g) as quantification variable. Extractions were performed in an incubator, where all the extraction conditions could be digitally controlled. Thus, 58.9 °C, 50 rpm, 4.0 pH, 32.5% EtOH, 0.2 g sample in 15 mL solvent and 106 U/g were established as the optimal extraction conditions for the extraction with a mix of pectinases coming from Aspergillus niger. Under these optimal conditions, two-minute extractions were performed and evaluated through a single factor design. The enzymatic extraction method demonstrated its suitability to produce extracts with good antioxidant power (antioxidant activity 4.664 ± 0.059 mg trolox equivalent/g sample and total phenolic compounds 6.245 ± 0.101 mg gallic acid equivalent/g sample). The method was also confirmed to have good repeatability (1.39%) and intermediate precision (2.37%) levels.
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Affiliation(s)
- Curro Polo-Castellano
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Wine and Food Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, Spain
| | - Rosa María Mateos
- Research Unit, Biomedical Research and Innovation Institute of Cadiz (INiBICA), Puerta del Mar University Hospital, 11009 Cadiz, Spain
- Area of Biochemistry and Molecular Biology, Department of Biomedicine, Biotechnology and Public Health, University of Cadiz, 11519 Cadiz, Spain
| | - Francisco Visiedo
- Research Unit, Biomedical Research and Innovation Institute of Cadiz (INiBICA), Puerta del Mar University Hospital, 11009 Cadiz, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Wine and Food Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, Spain
- Correspondence: (M.P.); (M.F.-G.); Tel.: +34-956-016-355 (M.P. & M.F.-G)
| | - Gerardo F. Barbero
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Wine and Food Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Wine and Food Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, Spain
- Correspondence: (M.P.); (M.F.-G.); Tel.: +34-956-016-355 (M.P. & M.F.-G)
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023:1-39. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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Structure of an Alkaline Pectate Lyase and Rational Engineering with Improved Thermo-Alkaline Stability for Efficient Ramie Degumming. Int J Mol Sci 2022; 24:ijms24010538. [PMID: 36613981 PMCID: PMC9820310 DOI: 10.3390/ijms24010538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
Alkaline pectate lyases have biotechnological applications in plant fiber processing, such as ramie degumming. Previously, we characterized an alkaline pectate lyase from Bacillus clausii S10, named BacPelA, which showed potential for enzymatic ramie degumming because of its high cleavage activity toward methylated pectins in alkaline conditions. However, BacPelA displayed poor thermo-alkaline stability. Here, we report the 1.78 Å resolution crystal structure of BacPelA in apo form. The enzyme has the characteristic right-handed β-helix fold of members of the polysaccharide lyase 1 family and shows overall structural similarity to them, but it displays some differences in the details of the secondary structure and Ca2+-binding site. On the basis of the structure, 10 sites located in flexible regions and showing high B-factor and positive ΔTm values were selected for mutation, aiming to improve the thermo-alkaline stability of the enzyme. Following site-directed saturation mutagenesis and screening, mutants A238C, R150G, and R216H showed an increase in the T5015 value at pH 10.0 of 3.0 °C, 6.5 °C, and 7.0 °C, respectively, compared with the wild-type enzyme, interestingly accompanied by a 24.5%, 46.6%, and 61.9% increase in activity. The combined mutant R150G/R216H/A238C showed an 8.5 °C increase in the T5015 value at pH 10.0, and an 86.1% increase in the specific activity at 60 °C, with approximately doubled catalytic efficiency, compared with the wild-type enzyme. Moreover, this mutant retained 86.2% activity after incubation in ramie degumming conditions (4 h, 60 °C, pH 10.0), compared with only 3.4% for wild-type BacPelA. The combined mutant increased the weight loss of ramie fibers in degumming by 30.2% compared with wild-type BacPelA. This work provides a thermo-alkaline stable, highly active pectate lyase with great potential for application in the textile industry, and also illustrates an effective strategy for rational design and improvement of pectate lyases.
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Bioprocessing of Agro-Industrial Waste for Maximization of Pectinase Production by a Novel Native Strain Aspergillus cervinus ARS2 Using Statistical Approach. SEPARATIONS 2022. [DOI: 10.3390/separations9120438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The demand for microbial pectinase has increased due to its vast applications in different industries. The current study dealt with the synthesis of pectinase by a novel native strain Aspergillus cervinus ARS2 using agro-industrial waste. Comparative studies conducted on pectinase production by submerged fermentation (SmF) and solid-state fermentation (SSF) showed that pectinase activity was more increased in SSF (44.51 ± 1.33 IU/mL) than in SmF (40.60 ± 1.15 IU/mL) when using orange peel as a substrate. Using SSF, one-factor-at-a-time (OFAT) studies were conducted, considering different process variables such as inoculum size, initial pH, incubation time, moisture content, incubation temperature, and substrate particle size, all of which affected the pectinase activity. OFAT results showed the highest pectinase activity at an inoculum size of 106 spores/mL (43.11 ± 1.06 U/mL), an incubation time of 6 days (43.81 ± 1.21 U/mL), a moisture content of 100% (44.30 ± 1.69 U/mL), a substrate particle size of 1.7 mm (42.06 ± 1.20 U/mL), an incubation temperature of 37 ℃ (45.90 ± 1.33 U/mL), and an initial pH of 4 (43.31 ± 0.89 U/mL). The identified significant process variables were then optimized by response surface methodology (RSM)-central composite design (CCD). The results showed optimum pectinase activity of 107.14 ± 0.71 IU/mL for a substrate particle size of 2 mm, an incubation temperature of 31.5 °C, an initial pH of 4.9, and a moisture content of 107%, which was obtained from the Minitab optimizer. By using statistical optimization, the pectinase production from the isolated novel fungal strain A. cervinus ARS2 was increased 2.38-fold. Therefore, the A. cervinus ARS2 strain can be further explored for large-scale pectinase production which could meet the growing industrial demands.
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Borovkova AN, Shalamitskii MY, Naumova ES. Selection of Saccharomyces bayanus Strains with High Pectinolytic Activity and Phylogenetic Analysis of PGU Genes. APPL BIOCHEM MICRO+ 2022. [DOI: 10.1134/s0003683822090125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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22
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Li X, Huang Z, Liu H, Wang X, Chen J, Dai L, Dong S, Xiao Y, Yang L, Liu W. Screening of antagonistic bacteria against Flavobacterium columnus and its effects on growth performance and immune function of Carassius auratus. REPRODUCTION AND BREEDING 2022. [DOI: 10.1016/j.repbre.2022.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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23
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Shrestha S, Chio C, Khatiwada JR, Mokale Kognou AL, Chen X, Qin W. Optimization of Cultural Conditions for Pectinase Production by Streptomyces sp. and Characterization of Partially Purified Enzymes. Microb Physiol 2022; 33:12-26. [PMID: 36417846 DOI: 10.1159/000528257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 11/16/2022] [Indexed: 12/23/2023]
Abstract
The cultural parameters of Streptomyces sp. for pectinase production were optimized using the Box-Behnken design. The maximum pectinase production was obtained after 58 h at 35°C and pH 7 upon submerged fermentation in yeast extract-containing media. The enzymes were partially purified with acetone precipitation, and the analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and zymogram revealed that Streptomyces sp. produced two pectinases protein with molecular weights of about 25 and 75 kDa. The pectinase activity was detected in a wide range of temperatures (30°C-80°C) and pH (3-9) with maximum pectinase activities observed at 70°C and pH 5 and 9. The enzymes retained about 30-40% of their activities even after incubating the enzyme at different temperatures for 120 min. The pectinase activities of Streptomyces sp. were enhanced in the media containing 1.5% pectin, 1% casein as a nitrogen source, 0.5 mM MgSO4, and 5 mM NaCl. Further, the addition of Tween-20, amino acids, and vitamins to the media also enhanced the pectinase activity. Moreover, the bacterium illustrated the ability to decolorize crystal violet dye efficiently. The decolorization rate ranged from 39.29 to 53.75%, showing the highest bacterial decolorization in the media containing 2 mg/mL crystal violet at 144 h. Therefore, the bacterium has the potential in treating wastewater produced by industries like textile industries.
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Affiliation(s)
- Sarita Shrestha
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | - Chonlong Chio
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | | | | | - Xuantong Chen
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | - Wensheng Qin
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
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Li PW, Ma J, Wei XF, Zhang ZY, Wang RM, Xiao J, Wang JQ. Modification and application of highly active alkaline pectin lyase. AMB Express 2022; 12:130. [PMID: 36210372 PMCID: PMC9548460 DOI: 10.1186/s13568-022-01472-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Accepted: 09/27/2022] [Indexed: 11/25/2022] Open
Abstract
Alkaline pectate lyase has developmental prospects in the textile, pulp, paper, and food industries. In this study, we selected BacPelA, the pectin lyase with the highest expression activity from Bacillus clausii, modified and expressed in Escherichia coli BL21(DE3). Through fragment replacement, the catalytic activity of the enzyme was significantly improved. The optimum pH and temperature of the modified pectin lyase (PGLA-rep4) were 11.0 and 70 °C, respectively. It also exhibited a superior ability to cleave methylated pectin. The enzyme activity of PGLA-rep4, measured at 235 nm with 0.2% apple pectin as the substrate, was 554.0 U/mL, and the specific enzyme activity after purification using a nickel column was 822.9 U/mg. After approximately 20 ns of molecular dynamics simulation, the structure of the pectin lyase PGLA-rep4 tended to be stable. The root mean square fluctuation (RMSF) values at the key catalytically active site, LYS168, were higher than those of the wildtype PGLA. In addition, PGLA-rep4 was relatively stable in the presence of metal ions. PGLA-rep4 has good enzymatic properties and activities and maintains a high pH and temperature. This study provides a successful strategy for enhancing the catalytic activity of PGLA-rep4, making it the ultimate candidate for degumming and various uses in the pulp, paper, and textile industries.
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Bezus B, Contreras Esquivel JC, Cavalitto S, Cavello I. Study of polygalacturonase production by an Antarctic yeast and obtention of dragon fruit juice by maceration at mild temperature. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Characterization of Novel Pectinolytic Enzymes Derived from the Efficient Lignocellulose Degradation Microbiota. Biomolecules 2022; 12:biom12101388. [PMID: 36291597 PMCID: PMC9599418 DOI: 10.3390/biom12101388] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 01/20/2023] Open
Abstract
Diverse pectinolytic enzymes are widely applied in the food, papermaking, and other industries, and they account for more than 25% of the global industrial enzyme demands. Efficient lignocellulose degradation microbiota are reservoirs of pectinolytic enzymes and other lignocellulose-degrading genes. Metagenomics has been widely used to discover new pectinolytic enzymes. Here, we used a metagenomic strategy to characterize pectinolytic genes from one efficient lignocellulose-degrading microbiota derived from pulp and paper wastewater treatment microbiota. A total of 23 predicted full-length GH28 and PL1 family pectinolytic genes were selectively cloned and expressed in Escherichia coli, and 5 of the expressed proteins had pectinolytic activities. Among them, the characterization of one pectinolytic enzyme, PW-pGH28-3, which has a 58.4% identity with an exo-polygalacturonase gene of Aquipluma nitroreducens, was further investigated. The optimal pH and optimal temperature of PW-pGH28-3 were 8.0 and 40 °C, respectively, and its pectinolytic activity at the optimal condition was 13.5 ± 1.1 U/mg protein. Bioinformatics analyses and structural modeling suggest that PW-pGH28-3 is a novel secretory exo-polygalacturonase, which is confirmed by its hydrolysates of polygalacturonic acid. The detection of PW-pGH28-3 and other pectinolytic genes showed that efficient lignocellulose degradation microbiota could provide potential efficient pectinolytic enzymes for industrial application. In the future, improving metagenomic screening efficiency would discover efficient lignocellulose-degrading enzymes and lead to the sustainable and green utilization of lignocellulose.
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Media Optimization by Response Surface Methodology for the Enhanced Production of Acidic Extracellular Pectinase by the Indigenously Isolated Novel Strain Aspergillus cervinus ARS2 Using Solid-State Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pectinolytic enzymes are related enzymes that hydrolyze pectic substances. Pectinolytic enzymes are of great interest in industrial applications for softening fruits, extracting and clarifying juices, extracting olive oil, retting textile fibers, preparing gel, and isolating protoplasts. The current work presents acidic extracellular pectinase production using low-cost agro-industrial waste with the indigenously isolated novel strain Aspergillus cervinus. Two fungal isolates, ARS2 and ARS8, with maximum pectinase activity, 41.88 ± 1.57 IU/mL and 39.27 ± 1.14 IU/mL, respectively, were screened out of 27 isolates from decayed fruit peels (orange, banana, and lemon) and soil containing decomposed vegetables. The isolate ARS2, identified as Aspergillus cervinus by molecular characterization, showed the highest pectinase activity of 43.05 ± 1.38IU/mL during screening and was further used for media component screening and optimization studies. To understand their effect on pectinase activity, one-factor-at-a-time (OFAT) studies were conducted on carbon sources, nitrogen sources, and mineral salts. The OFAT results showed the highest pectinase activity for orange peel (carbon source) at 44.51 ± 1.33 IU/mL, peptone (nitrogen source) at 45.05 ± 1.04 IU/mL, and NaH2PO4 (mineral salts) at 43.21 ± 1.12 IU/mL. The most significant media components screened by the Plackett–Burman (PB) design based on the p-value, Pareto chart, and main effect plot, were orange peel (p < 0.001), peptone (p < 0.001), NaH2PO4 (p < 0.001), and KH2PO4 (p < 0.001), which were further optimized using Response Surface Methodology (RSM) and Central Composite Design (CCD). The optimization results for the media components showed a maximum pectinase activity of 105.65 ± 0.31 IU/mL for 10.63 g orange peel, 3.96 g/L peptone, 2.07 g/L KH2PO4, and 2.10 g/L NaH2PO4. Thus, it was discovered that the indigenously isolated novel strain Aspergillus cervinus ARS2 was able to successfully produce a significant amount of pectinase using agro-industrial waste. Therefore, it can be considered for the large-scale optimized production of pectinase to meet industrial demands.
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Moharram AM, Zohri ANA, Hesham AEL, Abdel-Raheam HEF, Al-Ameen Maher M, Al-Bedak OAH. Production of cold-active pectinases by three novel Cladosporium species isolated from Egypt and application of the most active enzyme. Sci Rep 2022; 12:15599. [PMID: 36114347 PMCID: PMC9481535 DOI: 10.1038/s41598-022-19807-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 09/05/2022] [Indexed: 11/08/2022] Open
Abstract
Cladosporium parasphaerospermum, Cladosporium chlamydosporigenum, and Cladosporium compactisporum have all been discovered and characterized as new Cladosporium species. The three new species seemed to generate cold-active pectinases with high activity at pH 6.0 and 10 °C, pH 6.0 and 15 °C, and pH 5.0 and 15 °C, respectively, with the most active being C. parasphaerospermum pectinase. In submerged fermentation (SmF), C. parasphaerospermum produced the most cold-active pectinase with the highest activity and specific activity (28.84 U/mL and 3797 U/mg) after 8 days. C. parasphaerospermum cold-active pectinase was isolated using DEAE-Cellulose anion exchange resin and a Sephadex G 100 gel filtration column. The enzyme was purified 214.4-fold and 406.4-fold greater than the fermentation medium using DEAE-cellulose and Sephadex G 100, respectively. At pH 7.0 and 10 °C, pure pectinase had the highest activity (6684 U/mg), with Km and Vmax determined to be 26.625 mg/mL and 312.5 U/min, respectively. At 5 mM/mL, EDTA, MgCl2, and SDS inhibited the activity of pure pectinase by 99.21, 96.03, and 94.45%, respectively. The addition of 10 U/mL pure pectinase enhanced the yield of apple, orange, apricot, and peach juice by 17, 20, 13, and 24%, respectively, and improved the clarity and colour of orange juice by 194 and 339%, respectively. We can now add cold-active pectinase production to the long list of Cladosporium species that have been identified. We also report three new species that can be used in biotechnological solutions as active microbial pectinase producers. Although further research is needed, these distinct species might be used to decompose difficult and resistant pertinacious wastes as well as clear fruit juices.
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Affiliation(s)
- Ahmad Mohamed Moharram
- Department of Botany and Microbiology, Faculty of Science, Assiut University, Assiut, 71511, Egypt
- Assiut University Mycological Centre, Assiut University, Assiut, 71511, Egypt
| | - Abdel-Naser Ahmed Zohri
- Department of Botany and Microbiology, Faculty of Science, Assiut University, Assiut, 71511, Egypt
| | - Abd El-Latif Hesham
- Department of Genetics, Faculty of Agriculture, Beni-Suef University, Beni-Suef, Egypt.
| | | | - Mohamed Al-Ameen Maher
- Department of Botany and Microbiology, Faculty of Science, Assiut University, Assiut, 71511, Egypt
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Xu F, Zhang S, Zhou T, Waterhouse GI, Du Y, Sun-Waterhouse D, Wu P. Green approaches for dietary fibre-rich polysaccharide production from the cooking liquid of Adzuki beans: Enzymatic extraction combined with ultrasonic or high-pressure homogenisation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107679] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Oskay M. Production, Partial Purification, and Characterization of Polygalacturonase from Aureobasidium pullulans P56 under Submerged Fermentation Using Agro-Industrial Wastes. Curr Microbiol 2022; 79:296. [PMID: 35994212 DOI: 10.1007/s00284-022-02991-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Accepted: 08/04/2022] [Indexed: 11/26/2022]
Abstract
Polygalacturonase (PGase) production by Aureobasidium pullulans P56 under submerged fermentation was investigated using agro-industrial wastes and commercial carbon and nitrogen sources. The maximum PGase concentration was equivalent to 8.6 U/mL that was obtained in presence of citrus pectin at 150 rpm, 30 °C, pH = 5.5, and 60 h of fermentation conditions. However, a significant amount of enzyme production was also recorded upon the utilization of corncob (5.3 U/mL) and wheat bran (4.4 U/mL) as carbon sources. Amongst the different nitrogen sources, the highest enzyme production (8.2 U/mL) was obtained in presence of ammonium sulphate and yeast extract simultaneously at a ratio of 1:1. The enzyme was partially purified by gel filtration using Sephadex G50 equilibrated and washed with 50 mM-sodium acetate buffer. The obtained yield and specific activity were determined equivalent to 17% and 9.53 U/mg, respectively. The molecular weight of the partially purified enzyme was estimated as 54 kDa on SDS-PAGE. The conditions affecting the enzyme activity were determined and the highest enzyme activity was recorded at 40 °C and 4.5 pH. Amongst the tested metal ions, 2 and 5 mM of CaCl2 concentrations increased the enzymatic activity by 30%. Overall, the use of corncob (2.5%) to produce PGase by A. pullulans represents an attractive agro-industrial substrate.
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Affiliation(s)
- Mustafa Oskay
- Faculty of Sciences and Letters, Department of Biology, Section of Basic and Industrial Microbiology, Manisa Celal Bayar University, 45030, Manisa, Turkey.
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Haile S, Masi C, Tafesse M. Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification. BMC Microbiol 2022; 22:145. [PMID: 35610561 PMCID: PMC9128139 DOI: 10.1186/s12866-022-02536-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 04/20/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme produced can be used to make fruit juice clarification. RESULTS The researchers isolated four different bacterial strains from avocado peel waste samples. The potential two bacterial isolates that were identified as being Serratia marcescens and Lysinibacillus macrolides. Finally, the analysis of pectinase production and its application in fruit juice clarification were performed using one of the bacterial strains of Serratia marcescens. The clear apple, lemon, and mango juices were further processed to assess each juice's properties. The highest antioxidant activity was recorded in lemon juice samples. The lemon juice showed the highest total titratable acidity and total phenol content. Apple juices contained the highest total soluble solids, reducing sugar content, and viscosity and the mango juices have the maximum pH value recorded. CONCLUSIONS The pectinase isolated from the bacterium Serratia marcescens could clear fruit juices. This pectinase needs to be studied more to make sure it works better in the fruit industry and other businesses.
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Affiliation(s)
- Setegn Haile
- Department of Biotechnology, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
| | - Chandran Masi
- Department of Biotechnology, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia. .,Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia.
| | - Mesfin Tafesse
- Department of Biotechnology, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia.,Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
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Sheladiya P, Kapadia C, Prajapati V, Ali El Enshasy H, Abd Malek R, Marraiki N, Zaghloul NSS, Sayyed RZ. Production, statistical optimization, and functional characterization of alkali stable pectate lyase of Paenibacillus lactis PKC5 for use in juice clarification. Sci Rep 2022; 12:7564. [PMID: 35534597 PMCID: PMC9085886 DOI: 10.1038/s41598-022-11022-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 04/08/2022] [Indexed: 11/09/2022] Open
Abstract
AbstractPectate lyase is a hydrolytic enzyme used by diverse industries to clarify food. The enzyme occupies a 25% share of the total enzyme used in food industries, and their demand is increasing gradually. Most of the enzymes in the market belong to the fungal origin and take more time to produce with high viscosity in the fermentation medium, limiting its use. The bacteria belonging to the genus Bacillus have vast potential to produce diverse metabolites of industrial importance. The present experiment aimed to isolate pectate lyase-producing bacteria that can tolerate an alkaline environment at moderate temperatures. Bacillus subtilis PKC2, Bacillus licheniformis PKC4, Paenibacillus lactis PKC5, and Bacillus sonorensis ADCN produced pectate lyase. The Paenibacillus lactis PKC5 gave the highest protein at 48 h of incubation that was partially purified using 80% acetone and ammonium sulphate. Purification with 80% acetone resulted in a good enzyme yield with higher activity. SDS-PAGE revealed the presence of 44 kDa molecular weight of purified enzyme. The purified enzyme exhibits stability at diverse temperature and pH ranges, the maximum at 50 °C and 8.0 pH. The metal ions such as Mg2+, Zn2+, Fe2+, and Co2+ significantly positively affect enzyme activity, while increasing the metal ion concentration to 5 mM showed detrimental effects on the enzyme activity. The organic solvents such as methanol and chloroform at 25% final concentration improved the enzyme activity. On the other hand, detergent showed inhibitory effects at 0.05% and 1% concentration. Pectate lyase from Paenibacillus lactis PKC5 had Km and Vmax values as 8.90 mg/ml and 4.578 μmol/ml/min. The Plackett–Burman and CCD designs were used to identify the significant process parameters, and optimum concentrations were found to be pectin (5 gm%) and ammonium sulphate (0.3 gm%). During incubation with pectate lyase, the clarity percentage of the grape juice, apple juice, and orange juice was 60.37%, 59.36%, and 49.91%, respectively.
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Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6367411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Conventional treatment of sapodilla pulp yields very viscous, turbid, and low juice recovery. Sapodilla processing for juice requires liquefying enzyme that leads to rectifying flow of juice. This study was conducted to optimize the enzymatic pectolytic conditions of sapodilla fruit processing to extract maximum juice using a central composite design (CCD). The effect of processing variables on recovery of juice, total soluble solids (TSS), viscosity, clarity, and L-value along with physicochemical analysis was investigated. The optimized processing conditions were pectinase concentration (0.120%) at 42.02°C for 167.83 min resulting in juice recovery (62.08 ± 0.38%), viscosity (4.81 ± 0.02cP), TSS (21.48 ± 0.19 °Brix), clarity (0.72 ± 0.05%T), and L-value (28.79 ± 0.96). Optimized sapodilla juice showed higher filterability (24.16 ± 1.04 min−1), conductivity (69.46 ± 0.30 S/m), total phenolic content (35.86 ± 0.60 mg/100 mL), ascorbic acid (6.38 ± 0.58 mg/100 mL), moisture content (84.85 ± 0.21% WB), and titratable acidity (0.143 ± 0.0% citric acid) as compared to control sample (60.5 ± 1.80 min−1, 30.43 ± 0.35 S/m, 30.68 ± 0.85 mg/100 mL, 4.64 ± 0.0 mg/100 mL, 83.69 ± 0.18%, and 0.130 ± 0.0%). Optimized sapodilla juice was lower in sedimentation index (0.73 ± 0.11%), turbidity (13.73 ± 1.10 NTU), ash (0.57 ± 0.031%), and β-carotene (0.173 ± 0.008 μg/100 mL) as compared to control sample (1.07 ± 0.02%, 79 ± 0.75 NTU, 0.65 ± 0.031%, and 0.306 ± 0.007 μg/100 mL). The flow behavior index (n) was closer to 1 in both juice samples, which indicated Newtonian-like flow behavior. Conclusively, sapodilla juice extraction at optimal condition (0.120% of pectinase concentration) and 42.02°C/167.83 min would be potentiated to the beverage industry. The use of pectinase might reduce membrane fouling and facilitates processing operation efficiently.
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Dhar R, Chakraborty S. Enzyme hydrolyzed bael fruit liquefaction and its kinetic study. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Lu B, Xian L, Zhu J, Wei Y, Yang C, Cheng Z. A Novel Endo-Polygalacturonase from Penicillium oxalicum: Gene Cloning, Heterologous Expression and Its Use in Acidic Fruit Juice Extraction. J Microbiol Biotechnol 2022; 32:464-472. [PMID: 35001012 PMCID: PMC9628815 DOI: 10.4014/jmb.2112.12023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 12/31/2021] [Accepted: 01/05/2022] [Indexed: 12/15/2022]
Abstract
An endo-polygalacturonase (endo-PGase) exhibiting excellent performance during acidic fruit juice production would be highly attractive to the fruit juice industry. However, candidate endo-PGases for this purpose have rarely been reported. In this study, we expressed a gene from Penicillium oxalicum in Pichia pastoris. The recombinant enzyme PoxaEnPG28C had an optimal enzyme activity at pH 4.5 and 45°C and was stable at pH 3.0-6.5 and < 45°C. The enzyme had a specific activity of 4,377.65 ± 55.37 U/mg towards polygalacturonic acid, and the Km and Vmax values of PoxaEnPG28C were calculated as 1.64 g/l and 6127.45 U/mg, respectively. PoxaEnPG28C increased the light transmittance of orange, lemon, strawberry and hawthorn juice by 13.9 ± 0.3%, 29.4 ± 3.8%, 95.7 ± 10.2% and 79.8 ± 1.7%, respectively; it reduced the viscosity of the same juices by 25.7 ± 1.6%, 52.0 ± 4.5%, 48.2 ± 0.7% and 80.5 ± 2.3%, respectively, and it increased the yield of the juices by 24.5 ± 0.7%, 12.7 ± 2.2%, 48.5 ± 4.2% and 104.5 ± 6.4%, respectively. Thus, PoxaEnPG28C could be considered an excellent candidate enzyme for acidic fruit juice production. Remarkably, fruit juice production using hawthorn as an material was reported for the first time.
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Affiliation(s)
- Bo Lu
- National Engineering Research Center for Non-Food Biorefinery, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, 98 Daling Road, Nanning, Guangxi 530007, P.R. China
| | - Liang Xian
- National Engineering Research Center for Non-Food Biorefinery, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, 98 Daling Road, Nanning, Guangxi 530007, P.R. China
| | - Jing Zhu
- Nanning University, 8 Longting Road, Nanning, Guangxi 530200, P.R. China
| | - Yunyi Wei
- Nanning University, 8 Longting Road, Nanning, Guangxi 530200, P.R. China
| | - Chengwei Yang
- Nanning University, 8 Longting Road, Nanning, Guangxi 530200, P.R. China
| | - Zhong Cheng
- Nanning University, 8 Longting Road, Nanning, Guangxi 530200, P.R. China,Corresponding author Phone: +86-771-5900891 Fax: +86-771-5900885 E-mail:
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Biochemical characterization and immobilization of a novel pectate lyase ErPL2 for efficient preparation of pectin oligosaccharides. Int J Biol Macromol 2022; 204:532-539. [PMID: 35151709 DOI: 10.1016/j.ijbiomac.2022.02.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 01/26/2022] [Accepted: 02/06/2022] [Indexed: 11/20/2022]
Abstract
Pectate lyase (ErPL2) from Echinicola rosea JL3085 showed maximal activity at 45 °C and pH 9.0 with 0.6 mM CaCl2. The Km and Vmax values of ErPL2 for polygalacturonic sodium were 2.098 mmol/L and 0.955 mmol/s, respectively. ErPL2 endolytically degraded pectic substances into oligosaccharides with degree of polymerization (DP) 1-5. To improve the thermostability and pH operation range, recombinant ErPL2 was immobilized onto mesoporous titanium oxide particles (MTOPs). MTOPs have abundant hydroxyl groups on the surface, which is a non-toxicity and good biocompatibility carrier. The residual enzyme activity of immobilized ErPL2 at 40 °C increased remarkably from 11% to 91% compared with free enzyme. The operable pH range was extended from 8-9 to 9-11. Surprisingly, the catalytic efficiency of immobilized ErPL2 was about 19 times higher than free enzyme. To our knowledge this is the first attempt of pectate lyase immobilized on MTOPs and it provides a new option for improving the catalytic performance.
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Lodhi MS, Shaheen A, Khan MT, Shafiq MI, Samra ZQ, Wei DQ. A novel method of affinity purification and characterization of polygalacturonase of Aspergillus flavus by galacturonic acid engineered magnetic nanoparticle. Food Chem 2022; 372:131317. [PMID: 34818738 DOI: 10.1016/j.foodchem.2021.131317] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 09/13/2021] [Accepted: 10/02/2021] [Indexed: 11/24/2022]
Abstract
Pectinases hydrolyze pectin and make up 25% of global food processing enzyme sales. In this study, we aimed to purify exo-polygalacturonase (Exo-PG) by using galacturonic acid conjugated magnetic nanoparticles (MNPs) and examined its application in juice purification. The submerged fermentation was carried out in the presence of apple pectin (1%) to promote production of exo-PG from Aspergillus flavus. Maximum exo-PG activity was observed after 4 days (30 °C and pH 5.0). A single protein band (66 kDa) of purified exo-PG was observed in SDS-PAGE. Purification of exo-PG enzyme was ∼ 10 fold with a yield of 29%. The enzyme retained 98% activity in the presence of 15 % glycerol at 4 °C. The purified exo-PG using MNPs yielded a 10-12% increase in juice production as compare to without treated fruit juice. To the best of our knowledge, this is the first report of affinity purification of exo-PG enzyme, using engineered magnetic nanoparticles.
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Affiliation(s)
- Madeeha Shahzad Lodhi
- Institute of Biochemistry and Biotechnology University of the Punjab, Lahore, Pakistan; Institute of Molecular Biology and Biotechnology University of the Lahore, Lahore 58810, Pakistan.
| | - Ayesha Shaheen
- Institute of Biochemistry and Biotechnology, Quaid-i-Azam Campus, University of the Punjab, Lahore 54590, Pakistan
| | - Muhammad Tahir Khan
- Institute of Molecular Biology and Biotechnology University of the Lahore, Lahore 58810, Pakistan; State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, and Joint Laboratory of International Cooperation in Metabolic and Developmental Sciences, Ministry of Education, Shanghai Jiao Tong University, 800 Dongchuan Road Shanghai, Minhang District, Shanghai 200240, China.
| | - Muhammad Imtiaz Shafiq
- Institute of Biochemistry and Biotechnology, Quaid-i-Azam Campus, University of the Punjab, Lahore 54590, Pakistan; School of Biochemistry and Biotechnology, University of the Punjab, Lahore and Centre for Bioinformatics and Drug Design, University of the Punjab, Lahore.
| | - Zahoor Qadir Samra
- Institute of Biochemistry and Biotechnology University of the Punjab, Lahore, Pakistan
| | - Dong-Qing Wei
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, and Joint Laboratory of International Cooperation in Metabolic and Developmental Sciences, Ministry of Education, Shanghai Jiao Tong University, 800 Dongchuan Road Shanghai, Minhang District, Shanghai 200240, China; Peng Cheng Laboratory, Vanke Cloud City Phase I Building 8, Xili Street, Nanshan District, Shenzhen, Guangdong 518055, China.
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Almowallad SA, Alshammari GM, Alsayadi MM, Aljafer N, Al-Sanea EA, Yahya MA, Al-Harbi LN. Partial Purification and Characterization of Exo-Polygalacturonase Produced by Penicillium oxalicum AUMC 4153. Life (Basel) 2022; 12:life12020284. [PMID: 35207571 PMCID: PMC8876663 DOI: 10.3390/life12020284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/08/2022] [Accepted: 02/11/2022] [Indexed: 11/18/2022] Open
Abstract
Pectinase enzymes are important industrial enzymes having considerable applications in several industries, especially in food processing. Pectinases contribute 25% of global food enzyme sales. Therefore, the demand for a commercial enzyme with desirable characteristics and low production costs has become one of the great targets. Hence, this study aims to produce exo-polygalacturonase (exo-PG) using local fungal isolate Penicillium oxalicum AUMC 4153 by utilizing sugar beet manufacturing waste (sugar beet pulp) as a sole raw carbon source under shaken submerged fermentation, which is purified and characterized to optimize enzyme biochemical properties for industrial application. The purity of the obtained exo-PG was increased by about 28-fold, and the final enzyme yield was 57%. The partially purified enzyme was active at a broad range of temperatures (30–60 °C). The optimum temperature and pH for the purified exo-PG activity were 50 °C and pH 5. The enzyme was stable at a range of pH 3 to 6 and temperature 30–50 °C for 210 min. The values for Km and Vmax were 0.67 mg/mL, with polygalacturonic acid as substrate and 6.13 µmole galacturonic acid/min/mg protein, respectively. It can be concluded that purified exo-PG production by P. oxalicum grown on sugar beet waste is a promising effective method for useful applications.
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Affiliation(s)
- Shamsan A. Almowallad
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb P.O. Box 70270, Yemen; (S.A.A.); (M.M.A.)
| | - Ghedeir M. Alshammari
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Muneer M. Alsayadi
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb P.O. Box 70270, Yemen; (S.A.A.); (M.M.A.)
| | - Naofel Aljafer
- School of Biological and Marine Sciences, University of Plymouth, Plymouth PL4 8AA, UK;
| | - Ekram A. Al-Sanea
- Department of Biology, College of Sciences, Ibb University, Ibb P.O. Box 70270, Yemen;
| | - Mohammed Abdo Yahya
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence: (M.A.Y.); (L.N.A.-H.)
| | - Laila Naif Al-Harbi
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence: (M.A.Y.); (L.N.A.-H.)
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39
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Almowallad SA, Aljobair MO, Alkuraieef AN, Aljahani AH, Alsuhaibani AM, Alsayadi MM. Utilization of agro-industrial orange peel and sugar beet pulp wastes for fungal endo- polygalacturonase production. Saudi J Biol Sci 2022; 29:963-969. [PMID: 35197764 PMCID: PMC8847967 DOI: 10.1016/j.sjbs.2021.10.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/15/2021] [Accepted: 10/04/2021] [Indexed: 11/17/2022] Open
Abstract
The pectinase enzymes are involved in several industrial applications, and industrial waste is one of the largest environmental pollutants, so this study aims to Endo-polygalacturonase (endo-PG) producing using Aspergillus niger AUMC 4156, Penicillium oxalicum AUMC 4153 and P. variotii AUMC 4149 by using some agro-industrial wastes (dried orange peel and sugar beet pulp) as a sole raw carbon source for degradation these waste in the process of urban wastes disposal. The fermentation process was carried out as a submerged culture technique under both shaken and static culture conditions. A. niger AUMC 4156 was the most promising producer of endo-PG under static conditions while P. oxalicum AUMC 4153 was the highest producer of endo-PG under shaken conditions. Sugar beet pulp proved to be the most preferable to orange peel as the only source of carbon in both shaken and static cultures. The medium that encompassing orange peel as a single carbon source afforded the highest protein content with all tested fungal strains in stirred and static cultures in comparison with sugar beet pulp. The highest activity of endo-polygalacuronase that produced using A. niger AUMC 4156 and P. oxalicum AUMC 4153 was achieved by using sugar beet pulp at 3% concentration under static cultures, meanwhile maximal enzyme activity produced by both fungal strains required 2% sugar beet pulp under shaken cultures. Sugar beet pulp showed promised potential as a good inducer for endo-polygalacturoase production, and enzymes production depended on fungal strains, culture medium, and submerged fermentation conditions.
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Affiliation(s)
- Shamsan A. Almowallad
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, Yemen
| | - Moneera O. Aljobair
- Nutrition and Food Science (PHD), Department of Physical Sport Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
- Corresponding author.
| | - Amal N. Alkuraieef
- Nutrition and Food Science (PHD), Department of Physical Sport Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Amani H. Aljahani
- Nutrition and Food Science (PHD), Department of Physical Sport Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Amnah M. Alsuhaibani
- Nutrition and Food Science (PHD), Department of Physical Sport Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Muneer M. Alsayadi
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, Yemen
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40
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Razzaghi M, Homaei A, Vianello F, Azad T, Sharma T, Nadda AK, Stevanato R, Bilal M, Iqbal HMN. Industrial applications of immobilized nano-biocatalysts. Bioprocess Biosyst Eng 2022; 45:237-256. [PMID: 34596787 DOI: 10.1007/s00449-021-02647-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 09/24/2021] [Indexed: 02/05/2023]
Abstract
Immobilized enzyme-based catalytic constructs could greatly improve various industrial processes due to their extraordinary catalytic activity and reaction specificity. In recent decades, nano-enzymes, defined as enzyme immobilized on nanomaterials, gained popularity for the enzymes' improved stability, reusability, and ease of separation from the biocatalytic process. Thus, enzymes can be strategically incorporated into nanostructured materials to engineer nano-enzymes, such as nanoporous particles, nanofibers, nanoflowers, nanogels, nanomembranes, metal-organic frameworks, multi-walled or single-walled carbon nanotubes, and nanoparticles with tuned shape and size. Surface-area-to-volume ratio, pore-volume, chemical compositions, electrical charge or conductivity of nanomaterials, protein charge, hydrophobicity, and amino acid composition on protein surface play fundamental roles in the nano-enzyme preparation and catalytic properties. With proper understanding, the optimization of the above-mentioned factors will lead to favorable micro-environments for biocatalysts of industrial relevance. Thus, the application of nano-enzymes promise to further strengthen the advances in catalysis, biotransformation, biosensing, and biomarker discovery. Herein, this review article spotlights recent progress in nano-enzyme development and their possible implementation in different areas, including biomedicine, biosensors, bioremediation of industrial pollutants, biofuel production, textile, leather, detergent, food industries and antifouling.
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Affiliation(s)
- Mozhgan Razzaghi
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, P.O. Box 3995, Bandar Abbas, Iran
| | - Ahmad Homaei
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, P.O. Box 3995, Bandar Abbas, Iran.
| | - Fabio Vianello
- Department of Comparative Biomedicine and Food Science, University of Padova, Legnaro, PD, Italy
| | - Taha Azad
- Ottawa Hospital Research Institute, Ottawa, ON, K1H 8L6, Canada
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, ON, K1H 8M5, Canada
| | - Tanvi Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, Waknaghat, India
| | - Ashok Kumar Nadda
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, Waknaghat, India
| | - Roberto Stevanato
- Department of Molecular Sciences and Nanosystems, University Ca' Foscari of Venice, Venice, Italy
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, China
| | - Hafiz M N Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, 64849, Monterrey, Mexico
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41
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Wang W, Wang Y, Yi H, Liu Y, Zhang G, Zhang L, Mayo KH, Yuan Y, Zhou Y. Biochemical Characterization of Two Rhamnogalacturonan Lyases From Bacteroides ovatus ATCC 8483 With Preference for RG-I Substrates. Front Microbiol 2022; 12:799875. [PMID: 35087500 PMCID: PMC8787155 DOI: 10.3389/fmicb.2021.799875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 12/13/2021] [Indexed: 11/13/2022] Open
Abstract
Rhamnogalacturonan lyase (RGL) cleaves backbone α-1,4 glycosidic bonds between L-rhamnose and D-galacturonic acid residues in type I rhamnogalacturonan (RG-I) by β-elimination to generate RG oligosaccharides with various degrees of polymerization. Here, we cloned, expressed, purified and biochemically characterized two RGLs (Bo3128 and Bo4416) in the PL11 family from Bacteroides ovatus ATCC 8483. Bo3128 and Bo4416 displayed maximal activity at pH 9.5 and pH 6.5, respectively. Whereas the activity of Bo3128 could be increased 1.5 fold in the presence of 5 mM Ca2+, Bo4416 required divalent metal ions to show any enzymatic activity. Both of RGLs showed a substrate preference for RG-I compared to other pectin domains. Bo4416 and Bo3128 primarily yielded unsaturated RG oligosaccharides, with Bo3128 also producing them with short side chains, with yields of 32.4 and 62.4%, respectively. Characterization of both RGLs contribute to the preparation of rhamnogalacturonan oligosaccharides, as well as for the analysis of the fine structure of RG-I pectins.
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Affiliation(s)
- Weiyang Wang
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Yibing Wang
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Haoting Yi
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Yang Liu
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Guojing Zhang
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Le Zhang
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Kevin H Mayo
- Department of Biochemistry, Molecular Biology and Biophysics, University of Minnesota, Minneapolis, MN, United States
| | - Ye Yuan
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Yifa Zhou
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
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42
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Singh SV, Singh R, Singh A, Thangalakshmi S, Kaur B, Kamble MG, Tarafdar A, Upadhyay A. Optimization of enzymatic hydrolysis parameters for sapodilla fruit (
Manikara achras
L.) juice extraction. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16315] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Sukh Veer Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Rakhi Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Anurag Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - S. Thangalakshmi
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Barjindar P. Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Meenatai G. Kamble
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Ayon Tarafdar
- Livestock Production and Management Section ICAR‐Indian Veterinary Research Institute Bareilly India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli India
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43
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Monclaro AV, Gorgulho Silva CDO, Gomes HAR, Moreira LRDS, Filho EXF. The enzyme interactome concept in filamentous fungi linked to biomass valorization. BIORESOURCE TECHNOLOGY 2022; 344:126200. [PMID: 34710591 DOI: 10.1016/j.biortech.2021.126200] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/19/2021] [Accepted: 10/20/2021] [Indexed: 05/15/2023]
Abstract
Biomass represents an abundant and inexpensive source of sugars and aromatic compounds that can be used as raw materials for conversion into value-added bioproducts. Filamentous fungi are sources of plant cell wall degrading enzymes in nature. Understanding the interactions between enzymes is crucial for optimizing biomass degradation processes. Herein, the concept of the interactome is presented as a holistic approach that depicts the interactions among enzymes, substrates, metabolites, and inhibitors. The interactome encompasses several stages of biomass degradation, starting with the sensing of the substrate and the subsequent synthesis of hydrolytic and oxidative enzymes (fungus-substrate interaction). Enzyme-enzyme interactions are exemplified in the complex processes of lignocellulosic biomass degradation. The enzyme-substrate-metabolite-inhibitor interaction also provides a better understanding of biomass conversion, allowing bioproduct production from recalcitrant agro-industrial residues, thus bringing greater value to residual biomass. Finally, technological applications are presented for optimizing the interactome at various levels.
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Affiliation(s)
- Antonielle Vieira Monclaro
- Center for Microbial Ecology and Technology (CMET), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Center for Advanced Process Technology and Urban Resource Efficiency (CAPTURE), Frieda Saeysstraat, 9052 Ghent, Belgium
| | - Caio de Oliveira Gorgulho Silva
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), P.O. Box 5003, 1432 Ås, Norway; Protein Chemistry and Enzyme Technology Section, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, 2800 Kgs Lyngby, Denmark
| | - Helder Andrey Rocha Gomes
- Health Science School, University Center of the Federal District (UDF), DF, Brasília 70390045, Brazil
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44
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Zheng L, Guo Z, Cao S, Zhu B. Elucidating the degradation pattern of a new cold-tolerant pectate lyase used for efficient preparation of pectin oligosaccharides. BIORESOUR BIOPROCESS 2021; 8:121. [PMID: 38650291 PMCID: PMC10992097 DOI: 10.1186/s40643-021-00475-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Accepted: 11/28/2021] [Indexed: 01/17/2023] Open
Abstract
The cold-active pectate lyases have drawn increasing attention in food and biotechnological applications due to their ability to retain high catalytic efficiency under lower temperatures, which could be helpful for energy saving, cost reduction and flavor preservation. Herein, a new cold-tolerant pectate lyase (ErPelPL1) gene from Echinicola rosea was cloned and heterologously expressed in Escherichia coli. Interestingly, ErPelPL1 retained high catalytic activity even at a low temperature (4 °C). ErPelPL1 exhibited optimal activity at 35 ℃, pH 8.0 with 1 mM of Ca2+. It showed high specific activity towards polygalacturonic acid (34.7 U/mg) and sodium polygalacturonate (59.3 U/mg). The combined thin-layer chromatography (TLC), fast protein liquid chromatography (FPLC) and electrospray ionization mass spectrometry (ESI-MS) results indicated that ErPelPL1 endolytically degraded pectic substances into the oligosaccharides with degrees of depolymerization (Dps) of 1-6. In conclusion, this study mainly conducted biochemical characterization and product analysis of a cold-tolerant pectate lyase. Therefore, it provides a promising enzyme candidate for food and biotechnological applications.
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Affiliation(s)
- Ling Zheng
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, China
| | - Zilong Guo
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, China
| | - Shengsheng Cao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, China
| | - Benwei Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, China.
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45
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Wulandari AP, Purba JR, Irawan B, Masruchin N, Ismayanti M, Gustiani RS. Effect of harvesting age of plant and pectinolytic selected-fungi in biodegumming ramie performance. Heliyon 2021; 7:e08392. [PMID: 34825095 PMCID: PMC8605090 DOI: 10.1016/j.heliyon.2021.e08392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/13/2021] [Accepted: 11/10/2021] [Indexed: 11/30/2022] Open
Abstract
Ramie is one of the long natural fiber has strong mechanical properties. To improve the quality of ramie fiber, this study developed a bio degumming method from superior isolates of pectinolytic fungi Rhizopus sp. and optimization of raw fiber based on harvesting time. The results of the pectinolytic fungi selection were used as a bio degumming bio starter under optimum conditions of pH and temperature. Also, fiber material harvested at 50-day and 60- day to obtain an increase in the physical quality. The bio degummed fiber was analysed to determine the tenacity and fineness, the functional groups contained, thermal analysis, moisture regain and content, material polymers, and degree of crystallinity. Based on the results, the finest ramie properties with 50-day harvested fiber are as follows: strength 24.54 ± 0, 02 g/tex, elongation 12.04 ± 2,90%, fineness 1.33 ± 0,17 tex, moisture regain 8.23 ± 0,18 %, and moisture content 8.96 ± 0,21 %. Ramie fibers at initial conditions and after bio degumming at 50 and 60-day harvested had the same pattern of thermal stability. The dyeability test showed that the degummed 60-day harvested fibers has the greatest dye fixing ability. The bio degumming process with this method can improve the quality and dyeability of the rami fiber which can be used for future applications.
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Affiliation(s)
- Asri Peni Wulandari
- Department of Biology - Faculty of Mathematics and Natural Sciences, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor, Indonesia
| | - Junaedy Raganzan Purba
- Department of Biology - Faculty of Mathematics and Natural Sciences, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor, Indonesia
| | - Budi Irawan
- Department of Biology - Faculty of Mathematics and Natural Sciences, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor, Indonesia
| | - Nanang Masruchin
- Biomaterials Research Center - LIPI, Jl. Raya Bogor Km. 46, Cibinong, Indonesia
| | - Maya Ismayanti
- Biomaterials Research Center - LIPI, Jl. Raya Bogor Km. 46, Cibinong, Indonesia
| | - Rr Srie Gustiani
- Centre for Textile Bandung, Balai Besar Tekstil, Jl. Jenderal Achmad Yani No. 390, Bandung, 40272, Indonesia
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Filiatrault-Chastel C, Heiss-Blanquet S, Margeot A, Berrin JG. From fungal secretomes to enzymes cocktails: The path forward to bioeconomy. Biotechnol Adv 2021; 52:107833. [PMID: 34481893 DOI: 10.1016/j.biotechadv.2021.107833] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 12/17/2022]
Abstract
Bioeconomy is seen as a way to mitigate the carbon footprint of human activities by reducing at least part of the fossil resources-based economy. In this new paradigm of sustainable development, the use of enzymes as biocatalysts will play an increasing role to provide services and goods. In industry, most of multicomponent enzyme cocktails are of fungal origin. Filamentous fungi secrete complex enzyme sets called "secretomes" that can be utilized as enzyme cocktails to valorize different types of bioresources. In this review, we highlight recent advances in the study of fungal secretomes using improved computational and experimental secretomics methods, the progress in the understanding of industrially important fungi, and the discovery of new enzymatic mechanisms and interplays to degrade renewable resources rich in polysaccharides (e.g. cellulose). We review current biotechnological applications focusing on the benefits and challenges of fungal secretomes for industrial applications with some examples of commercial cocktails of fungal origin containing carbohydrate-active enzymes (CAZymes) and we discuss future trends.
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Affiliation(s)
- Camille Filiatrault-Chastel
- INRAE, Aix Marseille Univ., Biodiversité et Biotechnologie Fongiques, UMR1163, Marseille, France; IFP Energies nouvelles, 1 et 4 avenue de Bois-Préau, 92852 Rueil-Malmaison, France.
| | - Senta Heiss-Blanquet
- IFP Energies nouvelles, 1 et 4 avenue de Bois-Préau, 92852 Rueil-Malmaison, France.
| | - Antoine Margeot
- IFP Energies nouvelles, 1 et 4 avenue de Bois-Préau, 92852 Rueil-Malmaison, France.
| | - Jean-Guy Berrin
- INRAE, Aix Marseille Univ., Biodiversité et Biotechnologie Fongiques, UMR1163, Marseille, France.
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47
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Enzyme co-immobilization: Always the biocatalyst designers' choice…or not? Biotechnol Adv 2021; 51:107584. [DOI: 10.1016/j.biotechadv.2020.107584] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 06/24/2020] [Accepted: 06/24/2020] [Indexed: 01/08/2023]
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48
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Zhang S, Waterhouse GIN, Xu F, He Z, Du Y, Lian Y, Wu P, Sun-Waterhouse D. Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties. Crit Rev Food Sci Nutr 2021:1-34. [PMID: 34637646 DOI: 10.1080/10408398.2021.1988897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The numerous health benefits of pectins justify their inclusion in human diets and biomedical products. This review provides an overview of pectin extraction and modification methods, their physico-chemical characteristics, health-promoting properties, and pharmaceutical/biomedical applications. Pectins, as readily available and versatile biomolecules, can be tailored to possess specific functionalities for food, pharmaceutical and biomedical applications, through judicious selection of appropriate extraction and modification technologies/processes based on green chemistry principles. Pectin's structural and physicochemical characteristics dictate their effects on digestion and bioavailability of nutrients, as well as health-promoting properties including anticancer, immunomodulatory, anti-inflammatory, intestinal microflora-regulating, immune barrier-strengthening, hypercholesterolemia-/arteriosclerosis-preventing, anti-diabetic, anti-obesity, antitussive, analgesic, anticoagulant, and wound healing effects. HG, RG-I, RG-II, molecular weight, side chain pattern, and degrees of methylation, acetylation, amidation and branching are critical structural elements responsible for optimizing these health benefits. The physicochemical characteristics, health functionalities, biocompatibility and biodegradability of pectins enable the construction of pectin-based composites with distinct properties for targeted applications in bioactive/drug delivery, edible films/coatings, nano-/micro-encapsulation, wound dressings and biological tissue engineering. Achieving beneficial synergies among the green extraction and modification processes during pectin production, and between pectin and other composite components in biomedical products, should be key foci for future research.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | | | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yuyi Du
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yujing Lian
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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49
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Immobilization of Sporothrix schenckii 1099-18 exo-polygalacturonase in magnetic mesoporous silica yolk-shell spheres: Highly reusable biocatalysts for apple juice clarification. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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50
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Schmidt HDO, Rockett FC, Ebert G, Sartori GV, Rezzadori K, Rodrigues RC, Rios ADO, Manfroi V. Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (
Acca sellowiana
) juice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15223] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Helena de Oliveira Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Fernanda Camboim Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Giovana Ebert
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Giliani Veloso Sartori
- Federal Institute of Education, Science and Technology of Santa Catarina Senadinho Road, s/n, Campus Urupema Urupema SC 88625‐000 Brazil
| | - Katia Rezzadori
- Department of Food Science and Technology Federal University of Santa Catarina (UFSC) Admar Gonzaga Avenue, 1346, Itacorubi Florianópolis SC 88034‐000 Brazil
| | - Rafael Costa Rodrigues
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Vitor Manfroi
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
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