Immobilized lipase from Lactobacillus plantarum in meat degradation and synthesis of flavor esters

Uppada, Sita Ramyasree; Akula, Mahesh; Bhattacharya, Anupam; Dutta, Jayati Ray

doi:10.1016/j.jgeb.2017.07.008

Cited by 45 publications

(29 citation statements)

References 14 publications

(12 reference statements)

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“…Microbial lipases (triacylglycerol acylhydrolases) (EC 3.1.1.3) owing to their broad substrate specificity are widely used in various industrial applications like food processing, organic synthesis, detergent formulation, and oil manufacturing [ 123 ]. Uppada et al [ 123 ] used Lb. plantarum MTCC 4451 as a source of lipase for the purposes of ester synthesis and meat degradation.…”

Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera¹,

Ray²,

Zdolec

2018

BioMed Research International

300

202

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Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

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Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera¹,

Ray²,

Zdolec

2018

BioMed Research International

300

202

View full text Add to dashboard Cite

show abstract

“…Also, they are promising over fungal lipases owing to their alkaline nature, thermal stability, and tolerance to organic solvents. 22 Among the various bacterial strains, lactic acid bacteria such as Lactobacillus sp. are established as probiotics, avirulent, and part of human mucosal surfaces.…”

Section: Introductionmentioning

confidence: 99%

Enzyme-Embedded Degradation of Poly(ε-caprolactone) using Lipase-Derived from Probiotic Lactobacillus plantarum

et al. 2019

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Enzyme-embedded polymer degradation was reported to be an attractive alternative approach to the conventional surface pouring method for efficient degradation of polymers using fungal-derived enzyme Candida antarctica lipase B. Despite the enormous potential, this approach is still in its infancy. In the present study, a probiotic lipase obtained from Lactobacillus plantarum has been employed for the first time to study the enzyme-embedded polymer degradation approach using poly(ε-caprolactone) (PCL) as the semicrystalline polymer candidate. PCL films embedded with 2 to 8 wt % lipase are studied under static conditions for their enzymatic degradation up to 8 days of incubation. Thermogravimetric analyses (TGA) have shown a clear trend in decreasing thermal stability of the polymer with increasing lipase content and number of incubation days. Differential thermal analyses have revealed that the percentage crystallinity of the leftover PCL films increases with progress in enzymatic degradation because of the efficient action of lipase over the amorphous regions of the films. Thus, the higher lipase loading in the PCL matrix and more number of incubation days have resulted in higher percentage crystallinity in the leftover PCL films, which has further been corroborated by X-ray diffraction analyses. In a similar line, higher percentage mass loss of the PCL films has been observed with increased enzyme loading and number of incubation days. Field emission scanning electron microscopy (FE-SEM) has been employed to follow the surface and cross-sectional morphologies of the polymer films, which has revealed micron-scale pores on the surface as well as a bulk polymer matrix with progress in enzymatic polymer degradation. Additionally, FE-SEM studies have revealed the efficient enzyme-catalyzed hydrolysis of the polymer matrix in a three-dimensional fashion, which is unique to this approach. In addition to the first-time utility of a probiotic lipase for the embedded polymer degradation approach, the present work provides insight into the PCL degradation under static and ambient temperature conditions with no replenishment of enzymes.

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“…Lipase activation was shown to be dependent on hydration level; however, this activity is not linear, but rather dependent on the size of lipid-water interface: in solutions with high water content, lipid-water interface would be small with lipases predominantly present in the water phase and inactive [51]. Therefore, aside from possible lactobacilli-derived lipase activity which might have contributed to NL degradation [49, 52], lactobacilli cells might have acted as water absorbing units. This may explain why a decrease of NL quantity was least pronounced with 390% moisture, 100 mg g -1 combinations.…”

Section: Resultsmentioning

confidence: 99%

Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed

et al. 2019

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The aim of this research was to improve nutritive value of fishmeal-based feed by lactobacilli in order to achieve satisfactory nutrient availability needed to support fish development. Feed was solid-state treated at a laboratory scale with the combination of Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 in different experimental settings, which included the variation of strain ratio, total lactobacilli concentration, percentage of moisture and duration of incubation. Short peptides, soluble proteins, phospho-, neutral and unsaturated lipids were quantified. Differences among treated and control feeds were evaluated by Student t-test, while Gaussian process regression (GPR) modeling was employed to simulate the incubation process and define the optimal treatment combination in the context of overall feed nutritional profile. Treatment duration was shown to be the critical determinant of final outcome, either as single factor or via interaction with strain ratio. Optimal nutrient balance was achieved with 12 h incubation period, 260% moisture, 75:25 and 50:50 BGHN14:BGT10 ratios and 200 mg of lactobacilli per g of dry feed. This study should serve as the basis for large-scale tests which would simulate on-farm production of both fishmeal-based and unconventional, lower cost aquafeed with added value.

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Immobilized lipase from Lactobacillus plantarum in meat degradation and synthesis of flavor esters

Cited by 45 publications

References 14 publications

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Enzyme-Embedded Degradation of Poly(ε-caprolactone) using Lipase-Derived from Probiotic Lactobacillus plantarum

Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed

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