Isolation and characterization of an acrylamide-degrading yeast Rhodotorula sp. strain MBH23 KCTC 11960BP

Effective mitigation in the amount of acrylamide through enzymatic approaches

Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous food using free amino acids pathway. Maillard reaction obviously takes place in thermal-based products, being responsible for specific sensory attributes; AA formation, thereby, is unavoidable during the thermal processing. Additionally, AA can naturally occur in soil and water supply. In order to reduce the levels of acrylamide in cooked foods, mitigation techniques can be separated into three different types. Firstly, starting materials low in acrylamide precursors can be used to reduce the acrylamide in the final product. Secondly, process conditions may be modified in order to decrease the amount of acrylamide formation. Thirdly, post-process intervention could be used to reduce acrylamide. Conventional or emerging mitigation techniques might negatively influence the pleasant features of heated foods. The current study summarizes the effect of enzymatic reaction induced by asparaginase, glucose oxidase, acrylamidase, phytase, amylase, and protease to possibly inhibit AA formation or progressively hydrolyze formed AA. Not only enzyme-assisted AA reduction could dramatically maintain bio-active compounds, but also no damaging impact has been reported on the sensorial and rheological properties of the final heated products. The enzyme engineering can be applied to ameliorate enzyme functionality through altering the amino acid sequence like site-specific mutagenesis and directed evolution, chemical modifications by covalent conjugation of L-asparaginase onto soluble/insoluble biocompatible polymers and immobilization. Moreover, it would be possible to improve the enzyme's physical, chemical, and thermal stability, recyclability and prevent enzyme overuse by applying engineered ones. In spite of enzymes' cost-effective and eco-friendly, promoting their large-scale usages for AA reduction in food application and AA bioremediation in wastewater and soil resources.

Polyethylene degradation and assimilation by the marine yeast Rhodotorula mucilaginosa

Ocean plastic pollution is a severe environmental problem but most of the plastic that has been released to the ocean since the 1950s is unaccounted for. Although fungal degradation of marine plastics has been suggested as a potential sink mechanism, unambiguous proof of plastic degradation by marine fungi, or other microbes, is scarce. Here we applied stable isotope tracing assays with 13C-labeled polyethylene to measure biodegradation rates and to trace the incorporation of plastic-derived carbon into individual cells of the yeast Rhodotorula mucilaginosa, which we isolated from the marine environment. 13C accumulation in the CO2 pool during 5-day incubation experiments with R. mucilaginosa and UV-irradiated 13C-labeled polyethylene as a sole energy and carbon source translated to degradation rates of 3.8% yr-1 of the initially added substrate. Furthermore, nanoSIMS measurements revealed substantial incorporation of polyethylene-derived carbon into fungal biomass. Our results demonstrate the potential of R. mucilaginosa to mineralize and assimilate carbon from plastics and suggest that fungal plastic degradation may be an important sink for polyethylene litter in the marine environment.

Hexavalent molybdenum reduction to mo-blue by a sodium-dodecyl-sulfate-degrading Klebsiella oxytoca strain DRY14

Bacteria with the ability to tolerate, remove, and/or degrade several xenobiotics simultaneously are urgently needed for remediation of polluted sites. A previously isolated bacterium with sodium dodecyl sulfate- (SDS-) degrading capacity was found to be able to reduce molybdenum to the nontoxic molybdenum blue. The optimal pH, carbon source, molybdate concentration, and temperature supporting molybdate reduction were pH 7.0, glucose at 1.5% (w/v), between 25 and 30 mM, and 25°C, respectively. The optimum phosphate concentration for molybdate reduction was 5 mM. The Mo-blue produced exhibits an absorption spectrum with a maximum peak at 865 nm and a shoulder at 700 nm. None of the respiratory inhibitors tested showed any inhibition to the molybdenum-reducing activity suggesting that the electron transport system of this bacterium is not the site of molybdenum reduction. Chromium, cadmium, silver, copper, mercury, and lead caused approximately 77, 65, 77, 89, 80, and 80% inhibition of the molybdenum-reducing activity, respectively. Ferrous and stannous ions markedly increased the activity of molybdenum-reducing activity in this bacterium. The maximum tolerable concentration of SDS as a cocontaminant was 3 g/L. The characteristics of this bacterium make it a suitable candidate for molybdenum bioremediation of sites cocontaminated with detergent pollutant.