Biochemical characterization of a lichenase from Penicillium occitanis Pol6 and its potential application in the brewing industry

Châari, Fatma; Belghith-Fendri, Lilia; Blibech, Monia; Driss, Dorra; Ellouzi, Soumaya Zaouri; Maktouf, Sameh; Ellouz-Chaabouni, Semia

doi:10.1016/j.procbio.2014.02.023

Cited by 33 publications

(47 citation statements)

References 48 publications

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“…At a temperature of 70 °C, A. niger US368, P. occitanis Pol6 and R. microsporus var . microsporus presented a half‐life of 30, 21, and 1 min respectively …”

Section: Biochemical Proprietiesmentioning

confidence: 67%

“…Table summarizes the data on various β ‐1,3‐1,4‐glucanases produced in submerged liquid culture using low cost substrates such as barley flour, oat flour, oatmeal and corn corb because they offer significant benefit as a result of their cheaper cost and abundant availability. In addition, the highest β ‐1,3‐1,4‐glucanase production was obtained with the strain of the fungus R. miehei CAU432 (6230 U mL −1 ) followed by the fungus P. thermophila (135.6 U mL −1 ) on medium based on oatmeal and corncob, respectively .…”

Section: β‐13‐14‐glucanases: Production Under Solid‐state and Submementioning

confidence: 99%

“…Moreover, various fungi require different incubation times for maximum β ‐1,3‐1,4‐glucanase production. By contrast to bacteria, fungi require from 4 days in the case of P. thermophila to 7 days in the case of P. occitanis . Under SSF, fungal β ‐1,3‐1,4‐glucanases production was carried out using wheat bran, rice straw and oatmeal as the sole carbon source and maximum recorded β ‐1,3‐1,4‐glucanase activity was 20 025 U g dry substrate −1 (U gds −1 ) for R. miehei followed by 9023.62 U gds −1 for Trichoderma reseei GXC …”

Section: β‐13‐14‐glucanases: Production Under Solid‐state and Submementioning

confidence: 99%

“…Only β ‐1,3‐1,4‐glucanases from fungal M. cinnomomea , which was isolated from compost at a waste treatment plant in Vietnam, had a pH optimum at 10 . Moreover, β ‐1,3‐1,4‐glucanase from the mutant Pol6 of P. occitanis was active at pH 3.0 and kept more than 50% of its activity in the range pH 1.0–5.0 …”

Section: Biochemical Proprietiesmentioning

confidence: 99%

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Fungal β‐1,3‐1,4‐glucanases: production, proprieties and biotechnological applications

Châari

Châabouni

2019

J Sci Food Agric

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β‐1,3‐1,4‐glucanases (or lichenases; EC 3.2.1.73) comprise one of the main enzymes used in industry during recent decades. These enzymes hydrolyze β‐glucans containing β‐1,3 and β‐1,4 linkages, such as cereal β‐glucans and lichenan. The β‐1,3‐1,4‐glucanases are produced by a variety of bacteria, fungi, plants and animals. A large number of microbial β‐1,3‐1,4‐glucanases have potential application in industrial processes, such as feed, food and detergent industries. The present review summarizes the available studies with respect to β‐1,3‐1,4‐glucanases production conditions, enzyme biochemical properties and potential industrial application. © 2018 Society of Chemical Industry

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“…At a temperature of 70 °C, A. niger US368, P. occitanis Pol6 and R. microsporus var . microsporus presented a half‐life of 30, 21, and 1 min respectively …”

Section: Biochemical Proprietiesmentioning

confidence: 67%

Section: β‐13‐14‐glucanases: Production Under Solid‐state and Submementioning

confidence: 99%

Section: β‐13‐14‐glucanases: Production Under Solid‐state and Submementioning

confidence: 99%

Section: Biochemical Proprietiesmentioning

confidence: 99%

See 2 more Smart Citations

Fungal β‐1,3‐1,4‐glucanases: production, proprieties and biotechnological applications

Châari

Châabouni

2019

J Sci Food Agric

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“…The development of oligosaccharide production requires the identification of new enzymes and application technology of these enzymes because these oligosaccharides are produced from respective polysaccharides or sugars by enzymatic hydrolysis and/ or transfer reaction. In previous work, Penicillium occitanis (Pol6) was screened out in our laboratory which exhibited an excellent capacity to produce lichenase (Chaari et al 2014). To our knowledge, there is no information about the biological activities of oligosaccharides from barley flour β-glucan hydrolysed by lichenase.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial and antioxidant properties of mixed linkage beta-oligosaccharides from extracted β-glucan hydrolysed by Penicillium occitanis EG_L lichenase

Châari

Belghith-Fendri

Zaouri-Ellouzi

et al. 2015

Natural Product Research

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The aim of this study was first to ascertain the chemical composition and the physicochemical properties of cereal extracted β-glucan from barley flour. Secondly, to assess the antioxidant properties and the antibacterial properties of extracted β-glucan hydrolysates. The proximate composition, FT-IR and scanning electron microscopy of extracted β-Glucan were studied. Hydrolysates from extracted β-glucan, obtained by lichenase EGL from Penicillium occitanis, were a mixed linkage beta-oligosaccharides (MLBO) of trisaccharides and tetrasaccharides. MLBO showed a DPPH radical scavenger with IC50 about 1.8 ± 0.01 mg/mL whereas the IC50 of extracted β-glucan was about 5 ± 0.01 mg/mL. MLBO showed a high antioxidative capacity (175 μmol/mL α-tocopherol equivalents) at 5 mg/mL. The antimicrobial activity was confirmed against all tested bacteria especially at 20 mg/mL of MLBO while no inhibition was observed for all the strains used after the addition of either EGL or extracted β-glucan.

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Secretome analysis of Trichoderma reesei CICC41495 for degradation of arabinoxylan in malted barley

Sun

Xie

2018

J. Inst. Brew.

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Arabinoxylan, one of the major non‐starch polysaccharides of the endosperm cell wall of barley, has a negative impact on the filterability of wort and beer. The addition of microbial xylanase would be an effective strategy to degrade arabinoxylan. In this study, the secretome of Trichoderma reesei CICC 41495 cultivated under submerged fermentation with wheat bran as a carbon source was characterised by two‐dimensional electrophoresis combined with MALDI‐TOF/TOF tandem mass spectrometry. A total of 24 proteins were identified in the culture supernatant, 23 of which were involved in non‐starch polysaccharide degradation. The proteins belonged to 10 different families of glycoside hydrolases, including xyloglucanase, cellobiohydrolase I, cellobiohydrolase II, endoglucanase II, endo‐1,4‐β‐glucanase VII, β‐glucosidase, endo‐1,4‐β‐xylanase I and II, endo‐1,4‐β‐xylanase III, and α‐l‐arabinofuranosidase. Of these, four were correlated with arabinoxylan degradation. Supplementation of the secretome loading of 0.14 mg protein/g malt to mash resulted in the total degradation of high molecular weight arabinoxylan, a 90% increase in filtration rate and a 7.9% decrease in viscosity. The results suggest that T. reesei produces a tailored xylanolytic enzyme system that efficiently hydrolysed high molecular weight arabinoxylan. Accordingly, the secretome of this fungi has potential value in the brewing industry. © 2018 The Institute of Brewing & Distilling

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Biochemical characterization of a lichenase from Penicillium occitanis Pol6 and its potential application in the brewing industry

Cited by 33 publications

References 48 publications

Fungal β‐1,3‐1,4‐glucanases: production, proprieties and biotechnological applications

Fungal β‐1,3‐1,4‐glucanases: production, proprieties and biotechnological applications

Antibacterial and antioxidant properties of mixed linkage beta-oligosaccharides from extracted β-glucan hydrolysed by Penicillium occitanis EG_L lichenase

Secretome analysis of Trichoderma reesei CICC41495 for degradation of arabinoxylan in malted barley

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Biochemical characterization of a lichenase from Penicillium occitanis Pol6 and its potential application in the brewing industry

Cited by 33 publications

References 48 publications

Fungal β‐1,3‐1,4‐glucanases: production, proprieties and biotechnological applications

Fungal β‐1,3‐1,4‐glucanases: production, proprieties and biotechnological applications

Antibacterial and antioxidant properties of mixed linkage beta-oligosaccharides from extracted β-glucan hydrolysed by Penicillium occitanis EGL lichenase

Secretome analysis of Trichoderma reesei CICC41495 for degradation of arabinoxylan in malted barley

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Antibacterial and antioxidant properties of mixed linkage beta-oligosaccharides from extracted β-glucan hydrolysed by Penicillium occitanis EG_L lichenase