Effects of pH, Temperature and Agitation on the Decolourisation of Dyes by Laccase-Containing Enzyme Preparation from Pleurotus sajor-caju

Bettin, Fernanda; Cousseau, Francine; Martins, Karina; Zaccaria, Simone; Girardi, Viviane; Silveira, Maurício Moura da; Dillon, Aldo José Pinheiro

doi:10.1590/1678-4324-2019180338

Cited by 20 publications

(15 citation statements)

References 63 publications

(95 reference statements)

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“…Such responses from each organism were due to the fact that the patent blue vital dye is actually harmful to humans, although no deaths were recorded, thus demonstrating the potential to trigger adverse reactions. Fonte: Bettin, et. al., (2019).…”

Section: Triphenylmethanementioning

confidence: 99%

Dyes and pigments used in foods: an integrative literature review

Oliveira

Silva

Alves

et al. 2021

RSD

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The food colors are, in many countries, widely used to give food increased visual sensory quality, aiming, thus, the growth of the consumer market. Aware of this, the present work aimed to reevaluate the general properties of synthetic food dyes and natural pigments, the latter being generally used to replace the former. Then, the current analysis was based on the search for the strategy, selection of articles (with inclusion and exclusion criteria), eligibility, and data extraction. Thus, it was observed in studies that synthetic food dyes may cause several harmful effects to human health, among them, genetic damage and carcinogenicity. On the other hand, the use of natural pigments as an alternative to replace food dyes has been increasingly present in studies, presenting qualities that, previously, were not known, as is the case of anthocyanins, which have important physiological and ecological functions. It is also important to point out that the use of natural pigments goes beyond the limits of food, and are also found as sensitizers for solar cells, tissues, and medicines. Selected articles (47) leaded to a total of 72 distinct pieces of information, focused mainly on the biological activities and involving natural dyes and pigments. In short, the gradual replacement of dyes, currently used, still in large scale in some locations, by natural pigments, is already part of our present, allowing the creation of a future perspective with the production of processed foods without the damage that most of synthetic dyes produce to the human body.

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Section: Triphenylmethanementioning

confidence: 99%

Dyes and pigments used in foods: an integrative literature review

Oliveira

Silva

Alves

et al. 2021

RSD

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“…Laccase secreted by fungi could be affected by many factors, including pH, temperature, secondary metabolites and category, co-culture of fungi, concentration, and proportion of carbon and nitrogen sources, metal ions (An et al 2016;Ottoni et al 2016;Bettin et al 2019;Yin et al 2019;Han et al 2021a;Hu et al 2021). Similarly, fermentation method is also an important factor to fungi secreting laccase (Sharma et al 2019;An et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Laccase activities from three white-rot fungal species isolated from their native habitat in North China using solid-state fermentation with lignocellulosic biomass

Liu

Zhao

et al. 2022

BioRes

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Laccase has huge potential application in all aspects of biotechnology due to the ability of laccase to oxidize a wide range of phenolic and non-phenolic compounds. The future success of such applications requires large amounts of laccase with low costs. White-rot fungi are important groups of laccase production. In this study, three white-rot fungi, Phlebia acerina Han 618, Trametes hirsuta Han 726, and Coriolopsis trogii Han 751, isolated from a native North China habitat, were identified by the method of molecular biology and preliminary screening of the ability of laccase-production by guaiacol selection medium. Then they were fermented on different lignocellulosic biomass. Three species showed consistency in preference of lignocellulosic biomass, and the presence of stalk of Sorghum bicolor was more suitable for secreting laccase. The capacity of laccase secretion from different species was significantly different. The capacity of secreting laccase of C. trogii Han 751 was superior to that of P. acerina Han 618 and T. hirsuta Han 726. The discovery of a new strain with superior capacity of secreting laccase and suitable lignocellulosic biomass were helpful for laying a foundation for the optimization of the fermentation conditions for the highest laccase production, the isolation and purification of laccase, and the industrial application of laccase.

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“…To enhance the laccase production and reduce the cost of producing laccase, optimization of fermentation condition, fermentation method, and developing new productivity strains are very effective methods. Optimization of fermentation condition was mainly included the following categories: (1) category, concentration, and proportion of carbon and nitrogen sources ( Kannaiyan et al, 2012 ; Birhanli and Yeşilada, 2013 ; Zhou et al, 2014 ; Han et al, 2017 , 2020b ; Palazzolo et al, 2019 ; Thamvithayakorn et al, 2019 ; Unuofin et al, 2019b ); (2) metal ions, such as copper ion, ferrous ion, manganese ion, silver ion, zinc ion, and magnesium ion ( Hu et al, 2014 ; Yang et al, 2016 ; Zhuo et al, 2017 ; Xu et al, 2018 ; An et al, 2020a ); (3) temperature and pH ( Hu et al, 2014 ; Kaira et al, 2015 ; Mazlan and Abu Hanifah, 2017 ; Saoudi et al, 2017 ; Bettin et al, 2019 ); and (4) secondary metabolites, e.g., ferulic acid and veratrol ( Janusz et al, 2015 ; Yang et al, 2016 ). The fermentation method was divided into solid-state fermentation, submerged fermentation, and unconventional solid-state fermentation combined with agitated submerged fermentation ( An et al, 2016b ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Laccase Activities by Three Newly Isolated Fungal Species in Submerged Fermentation With Single or Mixed Lignocellulosic Wastes

et al. 2021

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Three newly isolated fungal species, namely, Cerrena unicolor Han 849, Lenzites betulina Han 851, and Schizophyllum commune Han 881, isolated from their native habitats in Wulingshan National Nature Reserve of Hebei Province of northern China, were screened for laccase production with single or mixed lignocellulosic wastes. C. unicolor Han 849 was found to express the highest levels of laccase with single or mixed lignocellulosic wastes compared with L. betulina Han 851 and S. commune Han 881. The highest laccase activity from the mixed fungal culture of C. unicolor Han 849 and S. commune Han 881 or L. betulina Han 851 on Firmiana platanifolia was 1,373.12 ± 55.93 and 1,144.85 ± 34.97 U/L, respectively, higher than that from other tested conditions. L. betulina Han 851 or S. commune Han 881 mixed with other species was also helpful for accelerating laccase secretion due to reach maximum enzyme activity quickly. The treatment of mixing different species, including the mixture of two or three species, was obviously conducive to the improvement of laccase activity on Firmiana platanifolia. These results revealed that the fungal co-culture and the mixed lignocellulosic wastes contribute to the improvement of laccase activities and enhance laccase activities within a short period. These findings would be helpful for providing a new method for rapid production of low-cost laccase and for optimization of integrated industrial laccase production.

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Effects of pH, Temperature and Agitation on the Decolourisation of Dyes by Laccase-Containing Enzyme Preparation from Pleurotus sajor-caju

Cited by 20 publications

References 63 publications

Dyes and pigments used in foods: an integrative literature review

Dyes and pigments used in foods: an integrative literature review

Laccase activities from three white-rot fungal species isolated from their native habitat in North China using solid-state fermentation with lignocellulosic biomass

Evaluation of Laccase Activities by Three Newly Isolated Fungal Species in Submerged Fermentation With Single or Mixed Lignocellulosic Wastes

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