Fungal alkaline proteases and their potential applications in different industries

Biotechnological insights into extracellular enzyme production by thermotolerant fungi from hot springs and caves: Morphology, pellets formation, and protease production

This study investigates the thermotolerant fungal biodiversity in caves and hot springs, focusing on their potential for extracellular enzyme production, specifically proteases. Samples were collected from the Cardonal region in Hidalgo, Mexico, using three different isolation methods. The study characterizes the morphological diversity of the isolated fungi and identifies various genera, including Aspergillus, Penicillium, Trichoderma, Cladosporium, and Fusarium, based on morphology. The isolated fungi were screened for their ability to produce extracellular enzymes on solid media, with a particular emphasis on proteases due to their industrial significance. Among the 35 isolated fungi, 20 exhibited proteolytic activity, and 12 strains were identified as good protease producers based on enzymatic index values. The study also evaluated the formation of fungal pellets by proteolytic fungi and found certain strains to display significant pellet formation. Additionally, protease production was examined by fungal pellets in submerged cultures, with isolate 6 demonstrating the highest protease activity. The findings highlight the diverse thermotolerant fungal biodiversity in extreme environments, and emphasize their potential for enzymatic production. This research contributes to our understanding of fungal ecology and provides insights into the biotechnological applications of these enzymes. The study recommends further molecular investigations to enhance biodiversity studies in such extreme environments.

Short-time ozone treatment promotes protease-mediated destruction of B cell allergen epitopes by altering the structural characteristics of whey protein

A novel processing method combining short-time ozone pretreatment with hydrolysis has been developed to reduce whey protein allergenicity. The results showed that ozone treatment altered the whey protein spatial structure, initially increasing the surface hydrophobicity index, and then decreasing due to polymer formation as the time increased. Under the optimized conditions of alkaline protease-mediated hydrolysis, a 10-second pre-exposure to ozone significantly promoted the reduction in the IgE binding capacity of whey protein without compromising the hydrolysis efficiency. Compared with whey protein, the degranulation of KU812 cells stimulated by this hydrolysate decreased by 20.54%, 17.99%, and 22.80% for IL-6, β-hexosaminidase, and histamine, respectively. In vitro simulated gastrointestinal digestion confirmed increased digestibility and reduced allergenicity. Peptidomics identification revealed that short-time ozonation exposed allergen epitopes, allowing alkaline protease to target these epitopes more effectively, particularly those associated with α-lactalbumin. These findings suggest the promising application of this processing method in mitigating the allergenicity of whey protein.

Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice

This article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °C, enzyme concentration 10% and 4%, enzymatic hydrolysis time 80 min and 60 min, and double enzyme hydrolysis ratio 2% Fla + 5% Alk, respectively. The BALB/c mice were sensitized with gavage of peanut protein before and after enzyme treatment to evaluate the effects of different enzyme treatments on peanut allergenicity. Compared with the mice sensitized with raw peanuts, the weight growth rate of the mice sensitized with enzyme treatment peanut increased but not as much as the control, the degranulation degree of mast cell and basophils decreased, the inflammatory infiltration and congestion in jejunum and lung tissue decreased, the expression of proinflammatory factors and thymic stromal lymphopoietin (TSLP) gene decreased, and the secretion of specific antibodies (IgE, and IgG) decreased, and the binding ability of peanut protein with peanut-specific IgE antibodies decreased as well. The results above indicate that the allergenicity of peanut protein decreases after enzyme treatment and the dual enzyme (Fla + Alk) treatment can be much more efficient.