Immobilization of Cyclodextrin Glucanotransferase from<i>Paenibacillus Macerans</i>ATCC 8244 on Magnetic Carriers and Production of Cyclodextrins

Иванова, В.

doi:10.1080/13102818.2010.10817893

Cited by 14 publications

(11 citation statements)

References 62 publications

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“…For example, this technique retained 90% of its initial activity when incubated for 1 h at pH 9.0 and 50°C. The same preparation preserved its high catalytic activity after long-term storage at 4°C (60 days, 80%; Ivanova, 2010 ).…”

Section: Discussionmentioning

confidence: 99%

Integral Use of Amaranth Starch to Obtain Cyclodextrin Glycosyltransferase, by Bacillus megaterium, to Produce β-Cyclodextrin

et al. 2016

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Cyclodextrin glycosyltransferase (CGTase) is an enzyme that produces cyclodextrins (CDs) from starch and related carbohydrates, producing a mixture of α-, β-, and γ-CDs in different amounts. CGTase production, mainly by Bacillus sp., depends on fermentation conditions such as pH, temperature, concentration of nutrients, carbon and nitrogen sources, among others. Bacillus megaterium CGTase produces those three types of CDs, however, β-CD should prevail. Although, waxy corn starch (CS) is used industrially to obtain CGTase and CDs because of its high amylopectin content, alternative sources such as amaranth starch (AS) could be used to accomplish those purposes. AS has high susceptibility to the amylolytic activity of CGTase because of its 80% amylopectin content. Therefore, the aim of this work was evaluate the AS as carbon source for CGTase production by B. megaterium in a submerged fermentation. Afterwards, the CGTase was purified partially and its activity to synthesize α-, β-, and γ-CDs was evaluated using 1% AS as substrate. B. megaterium produced a 66 kDa CGTase (Topt = 50°C; pHopt = 8.0), from the early exponential growth phase which lasted 36 h. The maximum CGTase specific activity (106.62 ± 8.33 U/mg protein) was obtained after 36 h of culture. CGTase obtained with a Km = 0.152 mM and a Vmax = 13.4 μM/min yielded 40.47% total CDs using AS which was roughly twice as much as that of corn starch (CS; 24.48%). High costs to produce CDs in the pharmaceutical and food industries might be reduced by using AS because of its higher α-, β- and γ-CDs production (12.81, 17.94, and 9.92%, respectively) in a shorter time than that needed for CS.

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Section: Discussionmentioning

confidence: 99%

Integral Use of Amaranth Starch to Obtain Cyclodextrin Glycosyltransferase, by Bacillus megaterium, to Produce β-Cyclodextrin

et al. 2016

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“…CDs possess both hydrophilic and hydrophobic properties that enable them to form specific inclusion complexes with many organic and inorganic compounds within the cavity of their ring structure (Pedersen et al, 1995;Atasanova et al, 2009). Consequently, the use of CDs increased annually by around 20-30%, of which 80-90% is used in food products (Ivanova, 2010).…”

Section: Introductionmentioning

confidence: 99%

DYNAMIC MATHEMATICAL MODELLING OF REACTION KINETICS FOR CYCLODEXTRINS PRODUCTION FROM DIFFERENT STARCH SOURCES USING <i>BACILLUS MACERANS</i> CYCLODEXTRIN GLUCANOTRANSFERASE

Shahrazi

Saallah

Mokhtar

et al. 2013

American Journal of Biochemistry and Biotechnology

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This study relates to the mathematical modelling of enzymatic production of Cyclodextrins (CDs) by Cyclodextrin Glucanotransferase (CGTase) from Bacillus macerans. The experiments were carried out in batch mode using different starch sources and the results were used to estimate unknown parameters using linearization and dynamic simulation methods. Î±- and Î²-CD produced from tapioca were found to give the highest Michaelis-Menten constant, K_M,i of 58.23 and 54.07 g L^-1, respectively and maximum velocity, V_max,i of 3.45 and 2.76 g L^-1.min, respectively, while sago resulted in the highest K_M,i and V_max,i values of 342.35 g L^-1 and 5.97 g L^-1.min, respectively, for Î³-CD obtained by the linearization method. Value of product inhibition, K_1,i and CD degradation coefficient rate, Î´_CD,i, were estimated using dynamic simulation, indicating that exponential reaction kinetics could be fitted better with the experimental data. Sensitivity analysis revealed that the product inhibition parameter in the exponential reaction kinetic equation is more significant in the process. For validation, the production of CDs by fed batch method was undertaken and starch and enzyme were added into the reaction medium. Then, the predicted profiles generated by simulation were compared with the experimental values. The proposed exponential reaction kinetics shows good fitting with the experimental data

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“…This indicate that the enzyme structure no was affected. Ivanova [21] found that the optimum pH for CGTase from Paenibacillus macerans immobilized on magnetic nanoparticles was 7, which was the same as that for the soluble enzyme. Bruno et al [8] suggest that immobilization confers a kind of protection to enzymes, demonstrating different optimum pH for immobilized and soluble enzymes.…”

Section: Optimal Ph and Temperature And Thermal And Ph Stabilitymentioning

confidence: 94%

“…A similar finding is reported with CGTase immobilized on magnetic nanoparticles over seven cycles. However, Ivanova [21] using nanoparticles of magnetite as support for lipase immobilization obtained after 20 cycles [22]. According to Sheldona [23], the loss of activity in successive reuses reflects either the amount of linked CGTase on the carrier that is released into the assay solution or the loss enzyme function.…”

Section: Immobilization Efficiencymentioning

confidence: 99%

Reuse of Cyclodextrin Glycosyltransferase through Immobilization on Magnetic Carriers

Contiero¹

2013

Enz Eng

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Immobilization of Cyclodextrin Glucanotransferase fromPaenibacillus MaceransATCC 8244 on Magnetic Carriers and Production of Cyclodextrins

Abstract: ABSTRACT

Cited by 14 publications

References 62 publications

Integral Use of Amaranth Starch to Obtain Cyclodextrin Glycosyltransferase, by Bacillus megaterium, to Produce β-Cyclodextrin

Integral Use of Amaranth Starch to Obtain Cyclodextrin Glycosyltransferase, by Bacillus megaterium, to Produce β-Cyclodextrin

DYNAMIC MATHEMATICAL MODELLING OF REACTION KINETICS FOR CYCLODEXTRINS PRODUCTION FROM DIFFERENT STARCH SOURCES USING <i>BACILLUS MACERANS</i> CYCLODEXTRIN GLUCANOTRANSFERASE

Reuse of Cyclodextrin Glycosyltransferase through Immobilization on Magnetic Carriers

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