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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] [What about the content of this article? (0)] [Affiliation(s)] [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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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Ninga KA, Carly Desobgo ZS, De S, Nso EJ. Pectinase hydrolysis of guava pulp: effect on the physicochemical characteristics of its juice. Heliyon 2021; 7:e08141. [PMID: 34693061 PMCID: PMC8517168 DOI: 10.1016/j.heliyon.2021.e08141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/10/2021] [Accepted: 10/04/2021] [Indexed: 11/01/2022] Open
Abstract
The objective of this research is to assess the effect of enzymatic treatment of guava puree on the physicochemical parameters of the juice. Pectinases from Aspergillus niger were applied to the puree at 43 ± 3 °C under constant stirring. Enzyme concentrations used were: 0.033 % (w/w), 0.055% (w/w), 0.078 % (w/w) and 0.1 % (w/w). For each enzyme concentration, the treatment times were varied from 3 - 90 min. Physicochemical parameters of raw puree and enzymatically treated juice were determined. These were: viscosity, pH, electric conductivity, protein and polyphenol content, galacturonic acid content, color, TSS, and antioxidant capacity. Particle distribution, homogeneity of raw puree and juice samples dried extracts were assessed using a Field Emission Scanning Electron Microscopy (FESEM). A 91% viscosity decrease was recorded for each enzyme concentration after 3 min of enzyme reaction. That drecrase was accompanied by an increase in galacturonic acid content with increasing depectinization factors. Enzyme treatment of guava puree led to a decrease in pH, protein and polyphenol contents and an increase in conductivity and color. Analysis of FESEM images of guava samples bestowed a decrease in particle size, a scattering of particles in the medium, an increase in continuous phase proportion and an improvement of sample homogeneity with increasing values of processing parameters, due to the breaking-down of bigger particles and the solubilization during depectinization.
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Affiliation(s)
- Kombele Aime Ninga
- Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon
| | - Zangue Steve Carly Desobgo
- Department of Food Process & Quality Control, Bioprocess Laboratory, University Institute of Technology (IUT), University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon
| | - Sirshendu De
- Department of Chemical Engineering, Indian Institute of Technology, Kharagpur, 721 302, India
| | - Emmanuel Jong Nso
- Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon
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Kun RS, Garrigues S, Di Falco M, Tsang A, de Vries RP. The chimeric GaaR-XlnR transcription factor induces pectinolytic activities in the presence of D-xylose in Aspergillus niger. Appl Microbiol Biotechnol 2021; 105:5553-5564. [PMID: 34236481 PMCID: PMC8285313 DOI: 10.1007/s00253-021-11428-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/10/2021] [Accepted: 06/12/2021] [Indexed: 01/03/2023]
Abstract
Abstract Aspergillus niger is a filamentous fungus well known for its ability to produce a wide variety of pectinolytic enzymes, which have many applications in the industry. The transcriptional activator GaaR is induced by 2-keto-3-deoxy-L-galactonate, a compound derived from D-galacturonic acid, and plays a major role in the regulation of pectinolytic genes. The requirement for inducer molecules can be a limiting factor for the production of enzymes. Therefore, the generation of chimeric transcription factors able to activate the expression of pectinolytic genes by using underutilized agricultural residues would be highly valuable for industrial applications. In this study, we used the CRISPR/Cas9 system to generate three chimeric GaaR-XlnR transcription factors expressed by the xlnR promoter by swapping the N-terminal region of the xylanolytic regulator XlnR to that of the GaaR in A. niger. As a test case, we constructed a PpgaX-hph reporter strain to evaluate the alteration of transcription factor specificity in the chimeric mutants. Our results showed that the chimeric GaaR-XlnR transcription factor was induced in the presence of D-xylose. Additionally, we generated a constitutively active GaaR-XlnR V756F version of the most efficient chimeric transcription factor to better assess its activity. Proteomics analysis confirmed the production of several pectinolytic enzymes by ΔgaaR mutants carrying the chimeric transcription factor. This correlates with the improved release of D-galacturonic acid from pectin by the GaaR-XlnR V756F mutant, as well as by the increased L-arabinose release from the pectin side chains by both chimeric mutants under inducing condition, which is required for efficient degradation of pectin. Key points • Chimeric transcription factors were generated by on-site mutations using CRISPR/Cas9. • PpgaX-hph reporter strain allowed for the screening of functional GaaR-XlnR mutants. • Chimeric GaaR-XlnR induced pectinolytic activities in the presence of D-xylose. Supplementary Information The online version contains supplementary material available at 10.1007/s00253-021-11428-2.
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Affiliation(s)
- Roland S Kun
- Fungal Physiology, Westerdijk Fungal Biodiversity Institute & Fungal Molecular Physiology, Utrecht University, Uppsalalaan 8, 3584, CT, Utrecht, The Netherlands
| | - Sandra Garrigues
- Fungal Physiology, Westerdijk Fungal Biodiversity Institute & Fungal Molecular Physiology, Utrecht University, Uppsalalaan 8, 3584, CT, Utrecht, The Netherlands
| | - Marcos Di Falco
- Centre for Structural and Functional Genomics, Concordia University, 7141 Sherbrooke Street West, Montreal, Quebec, H4B 1R6, Canada
| | - Adrian Tsang
- Centre for Structural and Functional Genomics, Concordia University, 7141 Sherbrooke Street West, Montreal, Quebec, H4B 1R6, Canada
| | - Ronald P de Vries
- Fungal Physiology, Westerdijk Fungal Biodiversity Institute & Fungal Molecular Physiology, Utrecht University, Uppsalalaan 8, 3584, CT, Utrecht, The Netherlands.
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Zhang S, Bilal M, Zdarta J, Cui J, Kumar A, Franco M, Ferreira LFR, Iqbal HMN. Biopolymers and nanostructured materials to develop pectinases-based immobilized nano-biocatalytic systems for biotechnological applications. Food Res Int 2021; 140:109979. [PMID: 33648214 DOI: 10.1016/j.foodres.2020.109979] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 11/27/2020] [Accepted: 12/08/2020] [Indexed: 02/08/2023]
Abstract
Pectinases are the emerging enzymes of the biotechnology industry with a 25% share in the worldwide food and beverage enzyme market. These are green and eco-friendly tools of nature and hold a prominent place among the commercially produced enzymes. Pectinases exhibit applications in various industrial bioprocesses, such as clarification of fruit juices and wine, degumming, and retting of plant fibers, extraction of antioxidants and oil, fermentation of tea/coffee, wastewater remediation, modification of pectin-laden agro-industrial waste materials for high-value products biosynthesis, manufacture of cellulose fibres, scouring, bleaching, and size reduction of fabric, cellulosic biomass pretreatment for bioethanol production, etc. Nevertheless, like other enzymes, pectinases also face the challenges of low operational stability, recoverability, and recyclability. To address the above-mentioned problems, enzyme immobilization has become an eminently promising approach to improve their thermal stability and catalytic characteristics. Immobilization facilitates easy recovery and recycling of the biocatalysts multiple times, leading to enhanced performance and commercial feasibility.In this review, we illustrate recent developments on the immobilization of pectinolytic enzymes using polymers and nanostructured materials-based carrier supports to constitute novel biocatalytic systems for industrial exploitability. The first section reviewed the immobilization of pectinases on polymers-based supports (ca-alginate, chitosan, agar-agar, hybrid polymers) as a host matrix to construct robust pectinases-based biocatalytic systems. The second half covers nanostructured supports (nano-silica, magnetic nanostructures, hybrid nanoflowers, dual-responsive polymeric nanocarriers, montmorillonite clay), and cross-linked enzyme aggregates for enzyme immobilization. The biotechnological applications of the resulted immobilized robust pectinases-based biocatalytic systems are also meticulously vetted. Finally, the concluding remarks and future recommendations are also given.
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Affiliation(s)
- Shuangshuang Zhang
- School of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, Huai'an 223003, China
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, China.
| | - Jakub Zdarta
- Institute of Chemical Technology and Engineering, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, PL-60965 Poznan, Poland
| | - Jiandong Cui
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, No 29, 13th, Avenue, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, PR China
| | - Ashok Kumar
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, Himachal Pradesh 173 234, India
| | - Marcelo Franco
- Department of Exact and Technological Sciences, State University of Santa Cruz, 45654-370 Ilhéus, Brazil
| | - Luiz Fernando Romanholo Ferreira
- Graduate Program in Process Engineering, Tiradentes University, Murilo Dantas Avenue, 300, Farolândia, 49032-490 Aracaju, Sergipe, Brazil; Institute of Technology and Research, Murilo Dantas Avenue, 300, Farolândia, 49032-490 Aracaju, Sergipe, Brazil
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico.
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Anand G, Yadav S, Tanveer A, Nasim J, Singh NK, Dubey AK, Yadav D. Genome-Wide Assessment of Polygalacturonases-Like (PGL) Genes of Medicago truncatula, Sorghum bicolor, Vitis vinifera and Oryza sativa Using Comparative Genomics Approach. Interdiscip Sci 2017; 10:704-721. [PMID: 29243204 DOI: 10.1007/s12539-017-0230-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 02/03/2017] [Accepted: 04/01/2017] [Indexed: 11/24/2022]
Abstract
The polygalacturonases (PG) is one of the important members of pectin-degrading glycoside hydrolases of the family GH28. In plants, PG represents multigene families associated with diverse processes. In the present study, an attempt has been made to investigate the diversity of PG genes among monocots and dicots with respect to phylogeny, gene duplication and subcellular localization to get an insight into the evolutionary and functional attributes. The genome-wide assessment of Medicago truncatula, Vitis vinifera Sorghum bicolor, and Oryza sativa L. ssp. japonica genomes revealed 53, 49, 38 and 35 PG-like (PGL) genes, respectively. The predominance of glyco_hydro_28 domain, hydrophilic nature and genes with multiple introns were uniformly observed. The subcellular localization showed the presence of signal sequences targeting the secretory pathways. The phylogenetic tree constructed marked uniformity with three distinct clusters for each plant irrespective of the variability in the genome sizes. The site-specific selection pressure analysis based on K a/K s values showed predominance of purifying selection pressures among different groups identified in these plants. The functional divergence analysis revealed significant site-specific selective constraints. Results of site-specific selective pressure analysis throw light on the functional diversity of PGs in various plant processes and hence its constitutive nature. These findings are further strengthened by functional divergence analysis which reveals functionally diverse groups in all the four species representing monocots and dicots. The outcome of the present work could be utilized for deciphering the novel functions of PGs in plants.
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Affiliation(s)
- Gautam Anand
- Department of Biotechnology, D.D.U Gorakhpur University, Gorakhpur, Uttar Pradesh, 273 009, India
| | - Sangeeta Yadav
- Department of Biotechnology, D.D.U Gorakhpur University, Gorakhpur, Uttar Pradesh, 273 009, India
| | - Aiman Tanveer
- Department of Biotechnology, D.D.U Gorakhpur University, Gorakhpur, Uttar Pradesh, 273 009, India
| | - Jeya Nasim
- Department of Biotechnology, D.D.U Gorakhpur University, Gorakhpur, Uttar Pradesh, 273 009, India
| | - Nitish K Singh
- Department of Biotechnology, D.D.U Gorakhpur University, Gorakhpur, Uttar Pradesh, 273 009, India.,Department of Biotechnology, Indian Institute of Technology Madras, Chennai, 600 036, India
| | - Amit K Dubey
- Department of Biotechnology, D.D.U Gorakhpur University, Gorakhpur, Uttar Pradesh, 273 009, India
| | - Dinesh Yadav
- Department of Biotechnology, D.D.U Gorakhpur University, Gorakhpur, Uttar Pradesh, 273 009, India.
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Štambuk P, Tomašković D, Tomaz I, Maslov L, Stupić D, Karoglan Kontić J. Application of pectinases for recovery of grape seeds phenolics. 3 Biotech 2016; 6:224. [PMID: 28330296 PMCID: PMC5067261 DOI: 10.1007/s13205-016-0537-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Accepted: 10/03/2016] [Indexed: 01/19/2023] Open
Abstract
Grape marc seeds contain large amounts of different polyphenolic compounds so they can be used for the recovery of these classes of compounds. A new green extraction method for the recovery of phenols from the grape seeds was developed. To provide a high quality extract sourced from natural product by using enzymes as alternative solvents and spending less energy, it is impeccable to call this method "green". Furthermore, this method was optimized by finding out which conditions provide the best possible results and achieving the maximum recovery of polyphenols from grape seeds. The optimization of the enzyme-assisted extraction of phenols was conducted using the commercially available oenological enzyme preparations with respect to the enzyme dosage, temperature, extraction time, pH value and enzyme preparation by applying the response surface methodology. Optimal conditions were determined using the enzyme preparation Lallzyme EX-V, at the extraction temperature of 48 °C, extraction time of 2 h and 43 min, pH 3.5 and enzyme dosage of 20.00 mg g-1. The new optimized extraction method is less expensive, simple, fast, precise and selective for the recovery of simple phenols (monomeric and dimeric form) and since it is based on the environmentally friendly extraction solvent it may provide a valuable alternative to the conventional extraction methods. The obtained extracts can be used for the application in pharmaceutical, food and cosmetic industry.
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Affiliation(s)
- Petra Štambuk
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia
| | - Dora Tomašković
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia.
| | - Luna Maslov
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia
| | - Domagoj Stupić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia
| | - Jasminka Karoglan Kontić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia
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Lima MDS, da Conceição Prudêncio Dutra M, Toaldo IM, Corrêa LC, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Ninow JL. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration. Food Chem 2015; 188:384-92. [PMID: 26041208 DOI: 10.1016/j.foodchem.2015.04.014] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Revised: 04/04/2015] [Accepted: 04/06/2015] [Indexed: 11/28/2022]
Abstract
The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60 °C and 3.0 mL 100 kg(-1) of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.
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Affiliation(s)
- Marcos dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Coordenação de Tecnologia em Alimentos, Jardim São Paulo 56314-520, Petrolina, PE, Brazil
| | - Maria da Conceição Prudêncio Dutra
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Coordenação de Tecnologia em Alimentos, Jardim São Paulo 56314-520, Petrolina, PE, Brazil
| | - Isabela Maia Toaldo
- Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi 88034-001, Florianópolis, SC, Brazil
| | - Luiz Claudio Corrêa
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil
| | - Giuliano Elias Pereira
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil
| | - Débora de Oliveira
- Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina (UFSC), Campus Universitário, Bairro Trindade, Caixa Postal 476, Florianópolis, SC 88040-900, Brazil
| | - Marilde Terezinha Bordignon-Luiz
- Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi 88034-001, Florianópolis, SC, Brazil
| | - Jorge Luiz Ninow
- Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina (UFSC), Campus Universitário, Bairro Trindade, Caixa Postal 476, Florianópolis, SC 88040-900, Brazil.
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Macedo M, Robrigues RDP, Pinto GAS, de Brito ES. Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids. J Food Sci Technol 2014; 52:3689-93. [PMID: 26028752 DOI: 10.1007/s13197-014-1411-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2014] [Accepted: 05/19/2014] [Indexed: 01/22/2023]
Abstract
Cashew apple bagasse is a byproduct of cashew peduncle juice processing. Such waste is a source of carotenoids, but it is usually discarded after the juice extraction. The objective of this work was to study the influence of pectinolytic and cellulolytic enzyme complexes on cashew bagasse maceration in order to obtain carotenoids. It was observed that maceration with the enzymatic complex Pectinex Batch AR showed a higher content of carotenoids, with an overall gain of 79 % over the control carried out without enzyme complex addition.
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Affiliation(s)
- Manuella Macedo
- Departamento de Engenharia Química, Benfica, Universidade Federal do Ceará, Fortaleza, CE 60020-181 Brazil
| | | | | | - Edy Sousa de Brito
- Embrapa Tropical Agroindustry, R. Dr. Sara Mesquita, 2270, Planalto Pici, Fortaleza, CE 60511-110 Brazil
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Ortiz GE, Guitart ME, Albertó E, Fernández Lahore HM, Blasco M. Microplate assay for endo-polygalacturonase activity determination based on ruthenium red method. Anal Biochem 2014; 454:33-5. [PMID: 24613259 DOI: 10.1016/j.ab.2014.02.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 02/23/2014] [Accepted: 02/26/2014] [Indexed: 11/18/2022]
Abstract
Endo-polygalacturonase (endo-PGase) activity determinations generally rely on viscosity changes or reducing sugar ends produced by this activity over polygalacturonic acid. Torres and coworkers [Enzyme Microb. Technol. 48 (2011) 123-128] showed that ruthenium red (RR) is useful for endo-PGase determination. In this article, we present a high-throughput liquid-based endo-PGase assay based on the RR method and compare it with the viscosity determination method. The reduced assay uses a small volume of enzyme solution, 40 μg of polygalacturonic acid, and 45 μg of RR for each sample determination. Furthermore, we obtained an interconversion factor for RR and viscosity activities.
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Affiliation(s)
- Gastón E Ortiz
- Instituto de Investigaciones Biotecnológicas-Instituto Tecnológico Chascomús (IIB-INTECH, UNSAM-CONICET), Universidad de San Martín, San Martín, Buenos Aires 1650, Argentina
| | - María E Guitart
- Downstream Processing Laboratory, Jacobs University Bremen, D-28759 Bremen, Germany
| | - Edgardo Albertó
- Instituto de Investigaciones Biotecnológicas-Instituto Tecnológico Chascomús (IIB-INTECH, UNSAM-CONICET), Universidad de San Martín, San Martín, Buenos Aires 1650, Argentina
| | | | - Martin Blasco
- Instituto de Investigaciones Biotecnológicas-Instituto Tecnológico Chascomús (IIB-INTECH, UNSAM-CONICET), Universidad de San Martín, San Martín, Buenos Aires 1650, Argentina.
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Ortega LM, Kikot GE, Rojas NL, López LMI, Astoreca AL, Alconada TM. Production, characterization, and identification using proteomic tools of a polygalacturonase from Fusarium graminearum. J Basic Microbiol 2014; 54 Suppl 1:S170-7. [PMID: 24403124 DOI: 10.1002/jobm.201300651] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Accepted: 11/16/2013] [Indexed: 11/11/2022]
Abstract
Since enzymatic degradation is a mechanism or component of the aggressiveness of a pathogen, enzymatic activities from a Fusarium graminearum isolate obtained from infected wheat spikes of Argentina Pampa region were studied in order to understand the disease progression, tending to help disease control. In particular, the significance of the study of polygalacturonase activity is based on that such activity is produced in the early stages of infection on the host, suggesting a crucial role in the establishment of disease. In this sense, polygalacturonase activity produced by this microorganism has been purified 375 times from 2-day-old culture filtrates by gel filtration and ion-exchange chromatography successively. The purified sample showed two protein bands in sodium dodecyl sulfate-polyacrylamide gels, with a molecular mass of 40 and 55 kDa. The protein bands were identified as an endopolygalacturonase and as a serine carboxypeptidase of F. graminearum, respectively, by peptide mass fingerprinting (matrix-assisted laser desorption/ionization time-of-flight (MALDI TOF/TOF) fragment ion analysis). The pattern of substrate degradation analyzed by thin layer chromatography confirmed the mode of action of the enzyme as an endopolygalacturonase. High activity of the polygalacturonase against polygalacturonic acid was observed between 4 and 6 of pH, and between 30 and 50 °C, being 5 and 50 °C the optimum pH and temperature, respectively. The enzyme was fully stable at pH 5 for 120 min and 30 °C and sensible to the presence of some metal ions. This information would contribute to understand the most favorable environmental conditions for establishment of the disease.
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Affiliation(s)
- Leonel M Ortega
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
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Cesar LT, de Freitas Cabral M, Maia GA, de Figueiredo RW, de Miranda MR, de Sousa PH, Brasil IM, Gomes CL. Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice. J Food Sci Technol 2014; 51:3293-300. [PMID: 26396323 DOI: 10.1007/s13197-012-0809-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2012] [Accepted: 08/13/2012] [Indexed: 10/27/2022]
Abstract
The effects of a clarifying process using pectinases and chitosan on the physicochemical characteristics, antioxidant capacity and quality attributes of açaí fruit (Euterpe oleracea Mart.) juice were evaluated. Clarification of acaí pulp resulted (P ≤ 0.05) in a 50 % loss of total anthocyanin (4.2730 mg/100 mL) and 29 % reduction in antioxidant capacity (33.60 μM FeSO4/g). A high association (P ≤ 0.05) was found between the decrease of antioxidant capacity and total anthocyanin loss. The use of pectinases associated with chitosan as an aid for clarification of açaí juice proved to be highly effective and resulted in a clear juice with a brighter purple to red color that was free of lipids, insoluble solids, and others substances that cause hazes. The obtained clarified açaí juice is a genuinely high-value anthocyanin-rich product that could be used as colorant and functional ingredient to fruit juices and soft drinks.
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