Purificação e caracterização da quitinase de uva (Vitis vinífera L. cv Red Globe) para a produção de quitosana a partir de quitina de camarão

Gomes, Laidson Paes; Oliveira, Carlos Ivan Ribeiro de; Silva, Márcia Cristina da; Andrade, Cristina T.; Pereira, Patrícia Ribeiro; Silva, Joab Trajano; Paschoalin, Vânia Margaret Flosi

doi:10.1590/s0100-40422010000900012

Cited by 8 publications

(4 citation statements)

References 39 publications

(48 reference statements)

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“…When plants are attacked, metabolic processes that induce ethylene and salicylic acid production are activated which, in turn, stimulates chitinases production and increases in immature fruit concentrations. These enzymes can correspond to 50% of the soluble protein concentration found in fruits under these conditions (Patel et al 2016, Gomes et al 2010.…”

Section: Grapes (Vitis Vinifera L and Vitis Lobruscas L)mentioning

confidence: 99%

Brazilian fruit processing, wastes as a source of lipase and other biotechnological products: a review

Okino‐Delgado

Prado

Fleuri

2018

An. Acad. Bras. Ciênc.

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The global food loss and waste is the most urgent research area in food science to attend the current demand for more sustainable and profitable processes. Along the productive chain about 1/3 of the food is lost or wasted, this number reaches 1/2 for fruit and vegetable production in developing countries. Brazil has been investing in researches aiming to turn its wastes into byproducts, as biomolecules of high value such as lipases. These enzymes are found in a high diversity of plant sources and their researches are covered by promising market growth expectations due to the current demand for biofuels and bio-transformed food. Thus, the aim of the present study is to discuss the potential of wastes generated by the Brazilian fruit processing to become a source of lipases, by the analysis of the most recent studies on fruit lipases, as well as the inclusion of this process in the biorefinery concept. According to this concept, different products can be obtained from the same raw material. Considering the confirmation of the presence of lipases on fruit wastes, the annual fruit production and the percentage of residues, the assessed data showed that wastes from the processing of orange, mango, papaya and palm are promising for lipase obtainment.

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Section: Grapes (Vitis Vinifera L and Vitis Lobruscas L)mentioning

confidence: 99%

Brazilian fruit processing, wastes as a source of lipase and other biotechnological products: a review

Okino‐Delgado

Prado

Fleuri

2018

An. Acad. Bras. Ciênc.

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“…26,27 Cellulases, pectinases, pepsins, papai s, eutral proteases, lipases a d αamylases show the ability to hydrolyze CS at comparable activity levels, but with different specificities. [28][29][30] Our research group focused on the production of CS by a binary enzyme system, comprised by a hydrolytic step catalyzed by chitinase purified from grapes 31 , followed by a subsequent deacetylation, where the removal of the acetate radical from the chitin D-glucosamine monomers is catalyzed by a recombinant chitin deacetylase enzyme from aker's yeast ut lo ed i Pichia pastoris. 32 The aforementioned enzymes can be obtained from different organisms and their use for chitin hydrolysis has been explored in order to improve the process efficiency and control over the physicochemical characteristics of the formed products.…”

Section: Cs Manufacturing: Enzymatic Vs Chemical Processmentioning

confidence: 99%

Chitosan Nanoparticles: Production, Physicochemical Characteristics and Nutraceutical Applications

Aguila

2017

Rev. Virtual Quim.

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Nanopartículas de Quitosana: Produção, Características Físico-Químicas e Aplicações Nutracêuticas Resumo: Moléculas biologicamente ativas como a quitosana e seus derivados apresentam grande potencial de aplicação na indústria de alimentos tendo em vista a necessidade da conservação de produtos alimentícios e as crescentes preocupações em relação ao impacto ambiental negativo dos materiais utilizados nas embalagens convencionais. Quitosana é um biopolímero derivado da quitina, obtido do rejeito das atividades da indústria pesqueira. Possui uma estrutura química única, um policátion linear com alta densidade de carga, com reativos como grupamentos hidroxila e amino, e possibilidade de ligações de hidrogênios, conferindo muitas aplicações a este biopolímero. Estas características físicas e químicas e a disponibilidade, associadas à biodegradabilidade, biocompatibilidade, além de atividades antibacterianas e antifúngicas oferecem grande potencial para uso visando a segurança e preservação de alimentos. A produção de nanopartículas de quitosana por tecnologia que preserva o meio ambiente e a aplicação como novos aditivos de alimentos foi apresentada e discutida. A aplicabilidade destas nanoparticulas de quitosana como um composto antimicrobiano natural e inovador tem sido testada e relacionada às variações no peso molecular e grau de desacetilação dos biopolímeros. Palavras-chave: Nanopartículas de quitosana; atividade antimicrobiana; revestimento e embalagem de alimentos; qualidade alimentícia; segurança e preservação de alimentos.

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“…Chitinases were obtained from Vitis vinifera L. cv "Red Globe" and purified by fractionation in 80% (v/v) ammonium sulfate, followed by dialysis and filtration [21].…”

Section: Preparation Of Chitinasesmentioning

confidence: 99%

“…Biocatalytic conversion of chitosans using the purified forms of both chitinases and chitin deacetylase has been described in few studies [21]. Recently, several comercially available hydrolytic enzymes including lysozyme, cellulase, papain, pectinases, and hemicellulase were found to catalyze the cleavage of the glycoside bond in chitosan [26,41].…”

Section: Substratementioning

confidence: 99%

Biocatalytic production of chitosan polymers from shrimp shells, using a recombinant enzyme produced by pichia pastoris

Pereira¹,

Gomes²,

Andrade³

et al. 2012

AJMB

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Chitosan has a unique chemical structure with high charge density, reactive hydroxyl and amino groups, and extensive hydrogen bonding. Chitin deacetylase (EC 3.5.1.41) catalyzes the hydrolysis of the N-acetamido groups of N-acetyl-D-glucosamine residues in chitin, converting it to chitosan and releasing acetate. The entire ORF of the CDA2 gene encoding one of the two isoforms of chitin deacetylase from Saccharomyces cerevisiae was cloned in Pichia pastoris. The Tg (Cda2-6xHis)p was expressed at high levels as a soluble intracellular protein after induction of the recombinant yeast culture with methanol, and purified using nickel-nitrilotriacetic acid chelate affinity chromatography, resulting in a protein preparation with a purity of >98% and an overall yield of 79%. Chitin deacetylase activity was measured by a colorimetric method based on the O-phthalaldehyde reagent, which detects primary amines remaining in chitinous substrate after acetate release. The recombinant enzyme could deacetylate chitin, chitobiose, chitotriose and chitotetraose, with an optimum temperature of 50°C and pH 8.0, determined using oligochitosaccharides as the substrates. The recombinant protein was also able to deacetylate its solid natural substrate, shrimp chitin, to a limited extent, producing chitosan with a degree of acetylation (DA) of 89% as determined by Fourier transform infrared spectroscopy. The degree of deacetylation was increased by pre-hydrolysis of crystalline shrimp chitin by chitinases, which increased the deacetylation ratio triggered by chitin deacetylase, producing chito-oligosaccharides with a degree of acetylation of 33%. The results described here open the possibility to use the rCda2p, combined with chitinases, for biocatalytic conversion of chitin to chitosan with controlled degrees of deacetylation. We show herein that the crystalline chitin form can be cleanly produced in virtually quantitative yield if a combined and sequential enzyme treatment is performed

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Purificação e caracterização da quitinase de uva (Vitis vinífera L. cv Red Globe) para a produção de quitosana a partir de quitina de camarão

Cited by 8 publications

References 39 publications

Brazilian fruit processing, wastes as a source of lipase and other biotechnological products: a review

Brazilian fruit processing, wastes as a source of lipase and other biotechnological products: a review

Chitosan Nanoparticles: Production, Physicochemical Characteristics and Nutraceutical Applications

Biocatalytic production of chitosan polymers from shrimp shells, using a recombinant enzyme produced by <i>pichia pastoris</i>

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Purificação e caracterização da quitinase de uva (Vitis vinífera L. cv Red Globe) para a produção de quitosana a partir de quitina de camarão

Cited by 8 publications

References 39 publications

Brazilian fruit processing, wastes as a source of lipase and other biotechnological products: a review

Brazilian fruit processing, wastes as a source of lipase and other biotechnological products: a review

Chitosan Nanoparticles: Production, Physicochemical Characteristics and Nutraceutical Applications

Biocatalytic production of chitosan polymers from shrimp shells, using a recombinant enzyme produced by &lt;i&gt;pichia pastoris&lt;/i&gt;

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Product

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Biocatalytic production of chitosan polymers from shrimp shells, using a recombinant enzyme produced by <i>pichia pastoris</i>