A novel silver-activated extracellular β-d-fructofuranosidase from Aspergillus phoenicis

Rustiguel, Cynthia Barbosa; Terenzi, Héctor Francisco; Jorge, João Atı́lio; Guimarães, Luís Henrique Souza

doi:10.1016/j.molcatb.2010.06.012

Cited by 16 publications

(30 citation statements)

References 33 publications

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“…Considering soy bran as substrate, the maximal production was obtained after 72 hrs of growth using 1:0.5 (w/v) tap water to humidify this substrate (Figure 1). The production under such conditions was 30-times higher than that obtained under SbmF (Rustiguel et al 2010). According to Ashokkumar et al (2001) the maximal production of β-Dfructofuranosidase by Aspergillus niger under SSF was also obtained after 72 hrs.…”

Section: Production and Purification Of β-D-fructofuranosidasementioning

confidence: 66%

“…Probably, soy bran offered additional nutrients improving the fungus development and also increasing the production of the enzyme. High levels of β-Dfructufuranosidase by A. phoenicis were also obtained under submerged fermentation, but using wheat bran as carbon source (Rustiguel et al 2010). The use of agroindustrial products or residues for SSF is an interesting alternative because it lowers cost for industries in the process of production of biomolecules, high recovery of the main product and availability of great variety of substrates.…”

Section: Production and Purification Of β-D-fructofuranosidasementioning

confidence: 99%

“…After these procedures FFase II was purified 18-fold with a recovery of about 15% (Table 2). Interestingly, under SbmF, only a single enzymatic form was obtained, which interacted with DEAE-Cellulose (Rustiguel et al 2010). Thus, the conditions used in SSF were able to permit the production of another β-D-fructofuranosidase form.…”

Section: Production and Purification Of β-D-fructofuranosidasementioning

confidence: 99%

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Biochemical properties of an extracellular β-D-fructofuranosidase II produced by Aspergillus phoenicis under Solid-Sate Fermentation using soy bran as substrate

Rustiguel¹,

Oliveira²,

Terenzi³

et al. 2011

Electro Journal of Biotech

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The filamentous fungus A. phoenicis produced high levels of β-D-fructofuranosidase (FFase) when grown for 72 hrs under Solid-State Fermentation (SSF), using soy bran moistened with tap water (1:0.5 w/v) as substrate/carbon source. Two isoforms (I and II) were obtained, and FFase II was purified 18-fold to apparent homogeneity with 14% recovery. The native molecular mass of the glycoprotein (12% of carbohydrate content) was 158.5 kDa with two subunits of 85 kDa estimated by SDS-PAGE. Optima of temperature and pH were 55ºC and 4.5. The enzyme was stable for more than 1 hr at 50ºC and was also stable in a pH range from 7.0 to 8.0. FFase II retained 80% of activity after storage at 4ºC by 200 hrs. Dichroism analysis showed the presence of random and β-sheet structure. A. phoenicis

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Section: Production and Purification Of β-D-fructofuranosidasementioning

confidence: 66%

Section: Production and Purification Of β-D-fructofuranosidasementioning

confidence: 99%

Section: Production and Purification Of β-D-fructofuranosidasementioning

confidence: 99%

See 1 more Smart Citation

Biochemical properties of an extracellular β-D-fructofuranosidase II produced by Aspergillus phoenicis under Solid-Sate Fermentation using soy bran as substrate

Rustiguel¹,

Oliveira²,

Terenzi³

et al. 2011

Electro Journal of Biotech

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“…Similar values were observed with extracellular β-fructofuranosidases produced by A. caespitosus and S. cerevisiae NRRLY12632 (Alegre et al, 2009;Mona and Mohamed, 2009). Most fungal β-fructofuranosidases have an optimum pH in the acidic range, as observed for A. phoenicis (Rustiguel et al, 2010) and C. sitophila PSSF84 (Patil et al, 2011) (both pH 4.5), and M. geophillus (pH 5.0) (Quershi et al, 2012). The FFase-I from A. versicolor is stable for 12 h between pH 3 and 6 (Figure 7b).…”

Section: Effect Of Ph On Enzyme Activity and Stabilitymentioning

confidence: 83%

“…However, at 65 and 70°C, the half-life decreased to 30 min. The FFase-I from A. versicolor had higher thermal stability when compared with β-fructofuranosidases produced by A. phoenicis, which was stable at 50°C for 1 h (Rustiguel et al, 2010), and A. caespitosus, which was stable at 60°C for 1 h and 20 min (Alegre et al, 2009). …”

Section: Effect Of Temperature On Enzyme Activity and Thermal Stabilitymentioning

confidence: 96%

-Fructofuranosidase production by Aspergillus versicolor isolated from Atlantic forest and grown on apple pomace

Dapper¹,

Arfelli²,

Henn³

et al. 2016

Afr. J. Microbiol. Res.

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This study explores the production and characterization of an extracellular β-fructofuranosidase (FFase-I) by Aspergillus versicolor newly isolated from Atlantic Forest-Brazil. The β-fructofuranosidase production by fungus, after the optimization process using central composite design and response surface methodology, showed that 3% (w/v) apple pomace, an initial pH 7.5, and 12 days of cultivation provided the best conditions. The β-fructofuranosidase (FFase-I) was purified from the crude extract by 75% (NH 4 ) 2 SO 4 precipitation followed by DEAE-Sephadex, and the molecular mass of the FFase-I was estimated to be 75 kDa by SDS-PAGE. Furthermore, the enzyme exhibited unusual tolerance to Cu 2+ , sodium dodecyl sulfate (SDS), Tween 80, ethanol and acetone. The purified enzyme had an optimum pH of 6.0 and was stable over an acidic pH range of 3.0-6.0. The optimum temperature of the FFase-I was 55°C but was stable at 60°C for 7 h. Thus, the β-fructofuranosidase A. versicolor which has thermal stability and activity under acidic conditions would have potential application in sugar cane molasses hydrolysis for subsequent ethanol production.

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Applications and Benefits of Thermophilic Microorganisms and Their Enzymes for Industrial Biotechnology

et al. 2016

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A novel silver-activated extracellular β-d-fructofuranosidase from Aspergillus phoenicis

Cited by 16 publications

References 33 publications

Biochemical properties of an extracellular β-D-fructofuranosidase II produced by Aspergillus phoenicis under Solid-Sate Fermentation using soy bran as substrate

Biochemical properties of an extracellular β-D-fructofuranosidase II produced by Aspergillus phoenicis under Solid-Sate Fermentation using soy bran as substrate

-Fructofuranosidase production by Aspergillus versicolor isolated from Atlantic forest and grown on apple pomace

Applications and Benefits of Thermophilic Microorganisms and Their Enzymes for Industrial Biotechnology

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