Cold-active enzymes in food biotechnology: An updated mini review

Abstract

Cold-active enzymes and their anticipated application in various industries including food industry attracted attention of worldwide scientific community. Cold-active enzymes, also known as psychrophilic enzymes, possess high catalytic activity at low and moderate temperatures. Due to low-temperature activity, these enzymes utilize less energy in biochemical reactions and also stabilize fragile compounds in the reaction medium. The source of coldactive enzymes is basically psychrophilic/psychrotrophic microorganisms which are found in cold environments. In comparison to mesophilic and thermophilic enzymes, till date, very few cold-active enzymes are known and least explored so far in the food industry. This review contains latest development and innovation in cold-active enzymes along with their applications in food biotechnology.

New Recombinant Cold-Adapted and Organic Solvent Tolerant Lipase from Psychrophilic Pseudomonas sp. LSK25, Isolated from Signy Island Antarctica

“…Higher temperatures will cause distortion of the enzyme’s active site, which can drastically reduce the activity [40,41,42]. High catalytic activities among cold-adapted enzymes have been reported at temperatures ranging from 0 to 30 °C [3,43,44,45]. LSK25 lipase recorded an optimum lipolytic activity at 30 °C, consistent with the studies of Alquanti et al (2002) [46], Zhang et al (2007) [47], Jiewei et al (2014) [48], Ganasen et al (2016) [17].…”

Isolation, Characterisation, and Lipase Production of a Cold-Adapted Bacterial Strain Pseudomonas sp. LSK25 Isolated from Signy Island, Antarctica

“…Plausible biotechnological applications of low temperature, high lipase activity strains include as detergent additives or in the processing of volatile substances due to their ability to reduce processing temperature and thereby bring down energy costs [15]. The abiotic parameters of strain LSK25 documented here, with optimum lipase production at 10 °C and near-neutral pH, are similar to those of cold-adapted lipase enzymes currently used in industrial applications such as cheese ripening [42], food storage [43], water treatment, cold water detergents [44], and cosmetics [45].…”

“…CLPs have evolved specific structural features which provide thermal flexibility around the active site and high specific activity at low temperatures [11]. Such characteristics have paved the way for their use in various industrial applications, such as leather processing, medical and pharmaceutical preparations, fine chemical synthesis, detergent additives, food processing, and environmental bioremediation [12,13,14,15]. To date, many studies have focused on the production of lipase enzymes from thermophiles [16,17,18], and little attention has been paid to the potential for the production of cold-adapted lipases sourced from the microbiota of extremely cold environments.…”

The Roles of Enzyme in Food Processing - An Overview

“…It is expected that the applications of these enzymes will be more than that of thermostable enzymes due to their energy consumption pattern. They will have desirable applications in the processing of milk, meat, juices, and baking to reduce fermentation time and retain flavours (Kuddus, 2018). They can be used for ambient processing in arctic regions of the world.…”

“…These including fishes and microorganisms that possess optimum growth activities at lower temperatures. The enzymes are very rare at present and their application in biotechnology and food processing is also not very common (Kuddus, 2018).…”