Fungal Laccases: The Forefront of Enzymes for Sustainability

Loi, Martina; Glazunova, Olga A.; Федорова, Т. В.; Logrieco, Antonio F.; Mulé, Giuseppina

doi:10.3390/jof7121048

Cited by 52 publications

(32 citation statements)

References 152 publications

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“…Recently, a recombinant Ery4 laccase, purified from P. eryngii and expressed in S. cerevisiae, was added to the manufacturing protocol of a dairy product, resulting in an increase in antioxidant properties and texture and protein content, with a product yield 10% higher than control sample [ 105 , 106 ]. This protein also proved to have the potential to degrade mycotoxin, contributing to increasing the safety standards of food products [ 107 , 108 ].…”

Section: Edible Fungimentioning

confidence: 99%

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

et al. 2023

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The increasing size of the human population and the shortage of highly valuable proteinaceous ingredients has prompted the international community to scout for new, sustainable, and natural protein resources from invertebrates (e.g., insects) and underutilized legume crops, unexploited terrestrial and aquatic weeds, and fungi. Insect proteins are known for their nutritional value, being rich in proteins with a good balance of essential amino acids and being a valuable source of essential fatty acids and trace elements. Unconventional legume crops were found rich in nutritional, phytochemical, and therapeutic properties, showing excellent abilities to survive extreme environmental conditions. This review evaluates the recent state of underutilized legume crops, aquatic weeds, fungi, and insects intended as alternative protein sources, from ingredient production to their incorporation in food products, including their food formulations and the functional characteristics of alternative plant-based proteins and edible insect proteins as novel foods. Emphasis is also placed on safety issues due to the presence of anti-nutritional factors and allergenic proteins in insects and/or underutilized legumes. The functional and biological activities of protein hydrolysates from different protein sources are reviewed, along with bioactive peptides displaying antihypertensive, antioxidant, antidiabetic, and/or antimicrobial activity. Due to the healthy properties of these foods for the high abundance of bioactive peptides and phytochemicals, more consumers are expected to turn to vegetarianism or veganism in the future, and the increasing demand for such products will be a challenge for the future.

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Section: Edible Fungimentioning

confidence: 99%

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

et al. 2023

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“…Although it is generally accepted that enzyme catalysis is key to the development of more sustainable processes in the food and agro-industries [13], the main focus of recent work on solid-state fermentation is less on the production of enzymes (or valuable metabolites) but on using the substrate to show the degradation and valorisation of lignocellulosic agro-industrial side streams in terms of the bioeconomy concept [14] or merely as a nutrient source, either for the production of fruiting bodies or for specific biotransformations [15].…”

Section: Progress In Fermentation Processesmentioning

confidence: 99%

Improved Foods Using Enzymes from Basidiomycetes

Berger

Ersoy

2022

Processes

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Within the kingdom of fungi, the division Basidiomycota represents more than 30,000 species, some with huge genomes indicating great metabolic potential. The fruiting bodies of many basidiomycetes are appreciated as food (“mushrooms”). Solid-state and submerged cultivation processes have been established for many species. Specifically, xylophilic fungi secrete numerous enzymes but also form smaller metabolites along unique pathways; both groups of compounds may be of interest to the food processing industry. To stimulate further research and not aim at comprehensiveness in the broad field, this review describes some recent progress in fermentation processes and the knowledge of fungal genetics. Processes with potential for food applications based on lipases, esterases, glycosidases, peptidases and oxidoreductases are presented. The formation and degradation of colourants, the degradation of harmful food components, the formation of food ingredients and particularly of volatile and non-volatile flavours serve as examples. In summary, edible basidiomycetes are foods—and catalysts—for food applications and rich donors of genes to construct heterologous cell factories for fermentation processes. Options arise to support the worldwide trend toward greener, more eco-friendly and sustainable processes.

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“…Laccase is capable of effectively reusing lignocellulosic biomass for the production of enzymes, the breakdown of phenolic and non-phenolic components, bioactive compounds, or clean energy while reducing the number of chemicals used. It is used in the chemical, textile, food, and wood processing industries, as well as the pharmaceutical and pharmaceutical industries (3) .…”

Section: Introductionmentioning

confidence: 99%

Laccase Production Under Optimized Parameters by Aspergillus oryzae, an Endophytic Fungus and their Application to Waste Water Treatment

Naz¹,

Gupta²,

Chatterjee³

2023

IJST

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Objective: To isolate an endophytic fungal laccase producer from the Ziziphus mauritiana plant leaves in the surroundings of paper mill effluents and to study its role in the decolorization of synthetic dyes, removal of COD and phenol from industrial effluents. Methods: Laccase-producing endophytic fungi were isolated and screened by using an agar plate method. The positive isolates were identified, and laccase activity was determined by using spectrophotometric methods to monitor the oxidation of guaiacol and optimizing various parameters affecting laccase production. The molecular mass of the purified laccase enzyme was determined by using 12% SDSgel electrophoresis. Industrial effluents were treated with laccase to remove phenol, decolorize dyes, and reduce chemical oxygen demand. For the analysis, a spectrophotometric method was employed. Findings: One of the most effective endophytic fungal isolates, Aspergillus oryzae, was screened as a maximum laccase producer. The optimal pH of 6, temperature of 35 o C, inoculation period of 8 days, and the inoculum number of 3 discs/100 ml of Czapek Dox Broth in submerged culture were determined for the maximum laccase production. Sucrose and sodium nitrate, as carbon and nitrogen sources, considerably assisted laccase production. The molecular weight of the isolated laccase from A. oryzae was 66 kDa. The greatest activity was determined to be 64.2 U/mL, which is two times more than under unoptimized conditions. After the fifth day of exposure, the A. oryzae laccase decolorizes the synthetic dyes Bromophenol blue, Congo red, Methyl orange, and Phenol red.Chemical oxygen demand and phenolic pollutants' clearance rates were 38-43% and 60% from coal and textile effluents during their exposure times, respectively. Novelty: A. oryzae was discovered to be a potent natural laccase producer endophytic fungus from paper mill effluents, which may be used for decolorizing non-textile dyes, treatment of various industrial effluents, and other industrial purposes.

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Fungal Laccases: The Forefront of Enzymes for Sustainability

Cited by 52 publications

References 152 publications

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

Improved Foods Using Enzymes from Basidiomycetes

Laccase Production Under Optimized Parameters by Aspergillus oryzae, an Endophytic Fungus and their Application to Waste Water Treatment

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