Kinetics of glucose oxidase excretion by recombinantAspergillus niger

Pluschkell, Stefanie; Hellmuth, Karsten; Rinas, Ursula

doi:10.1002/(sici)1097-0290(19960720)51:2<215::aid-bit11>3.0.co;2-l

Cited by 53 publications

(7 citation statements)

References 20 publications

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“…Since GOx can lead to the production of gluconic acid and H 2 O 2 , reducing the pH, it indirectly possesses significant antimicrobial activity against different foodborne pathogens (Pluschkell et al, 1996;Bankar et al, 2009). Consistently with reported studies, GOx had a good antimicrobial effect on the common spoilage bacteria in food, and the antibacterial effect on L. monocytogenes and V. parahemolyticus was in different degree.…”

Section: Discussionsupporting

confidence: 84%

A New Cold-Active Glucose Oxidase From Penicillium: High-Level Expression and Application in Fish Preservation

et al. 2020

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Glucose oxidase (GOx) with high enzyme activity at low temperature (4°C) is potentially useful for food preservation, especially for aquatic products preservation. A cold-active GOx with approximately 83% similarity to known protein sequences, was isolated from Penicillium sp. MX3343 and expressed in Pichia pastoris X33. Through high cell density fermentation, the yield of recombinant enzyme (named GOxP5) reached 458.6 U/mL. GOxP5 showed optimal activity at 30°C and pH 5.5, and was stable at a broad pH range from pH 2–6. Moreover, GOxP5 could maintain 72% maximum activity at 4°C, suggesting its application for the preservation of aquatic products at low-temperatures. Importantly, GOxP5 showed a good antimicrobial effect against common fish pathogenic bacteria (Listeria monocytogenes and Vibrio parahaemolyticus). Moreover, sensory, microbiological (total bacterial count), and physicochemical (total volatile basic nitrogen and pH) systematic analyses proved GOxP5 to be an excellent freshness preserving agent in the context of the grass carp. These favorable enzymatic properties of GOxP5 make it potentially useful in food biopreservation, and the effect was better compared to the commonly used chemical preservatives.

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Section: Discussionsupporting

confidence: 84%

A New Cold-Active Glucose Oxidase From Penicillium: High-Level Expression and Application in Fish Preservation

et al. 2020

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“…The up-regulated of α-glucosidase (Figure 3) coincides well with the task changes of the honeybee workers. The expression of glucose oxidase (GOD) in this study (spots 80, 81 and 86) is likely used for the biological production of gluconic acid and for the removal of either glucose or oxygen from foodstuffs in order to improve their storage capability [22]. So the up-regulated of this acid is also related to the work of the workers.…”

Section: Discussionmentioning

confidence: 99%

Proteomic analysis of honeybee worker (Apis mellifera) hypopharyngeal gland development

Mao

2009

BMC Genomics

134

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BackgroundHypopharyngeal glands (HG) of honeybee workers play an important role in honeybee nutrition and caste differentiation. Previous research mainly focused on age-dependent morphological, physiological, biochemical and genomic characters of the HG. Here proteomics and biochemical network analysis were used to follow protein changes during the HG development.ResultsA total of 87, 76, 85, 74, 71, and 55 proteins were unambiguously identified on day 1, 3, 6, 12, 15 and 20, respectively. These proteins were major royal jelly proteins (MRJPs), metabolism of carbohydrates, lipids and proteins, cytoskeleton, development regulation, antioxidant, molecule transporter, regulation of transcription/translation, proteins with folding functions. The most interesting is that MRJP's that have been detected in the HG of the newly emerged worker bees. The MRJP's expression is at peak level from 6-12 days, was validated by western blot analysis of MRJP1, 2 and 3. Moreover, 35 key node proteins were found in the biochemical networks of the HG.ConclusionsHG secretes RJ at peak level within 6-12 days, but the worker bee can secrete royal jelly (RJ) since birth, which is a new finding. Several key node proteins play an important role in the biochemical networks of the developing HG. This provides us some target proteins when genetically manipulating honeybees.

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“…The conventional GOX enzyme is purified from various fungal sources mainly genus Aspergillus and Penicillium, of which A. niger is the most commonly used in enzyme production [26,27]. Since the optimum pH ranges for GOX from A. niger is known within the limit of 3.5-6.5, the low pH musts is found a limiting factor of GOX performance.…”

Section: Pre-fermentation Applicationsmentioning

confidence: 99%

Different techniques for reducing alcohol levels in wine: A review

Öztürk

Anlı

2014

BIO Web of Conferences

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Abstract. Both the increasing interest on healthy life and the legal limitations of each country for a specific wine style make the adjustment of the wine alcohol content essential. Especially the increase of the average weather temperature around the world gives rise to the grapes grown into high sugar content and low acidity. The wines produced from such grapes have consequently high alcohol content. High alcohol levels can negatively influence wine aroma balance in conjunction with the consumer acceptance. Furthermore excessive alcohol in wine may increase costs in countries where taxes are levied according to alcohol concentration. Several techniques have been developed for the reduction of ethanol content in wines with excessive alcohol content. The techniques at issue are applied on different stages of wine making process. Implementation of different viticulture techniques including reducing leaf area, monitoring maturity and aroma profiles, winemaking practices consist of utilisation of enzymes, different yeast strains and post fermentation practices such as distillation, blending and membrane based systems applications form a basis for the adjustment of elevated alcohol levels in wine. The aim of this review is to provide technical and practical information covering the outstanding techniques that may be used to adjust elevated alcohol concentration in wine and their effect on wine from the point of organoleptic characteristics.

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Kinetics of glucose oxidase excretion by recombinantAspergillus niger

Cited by 53 publications

References 20 publications

A New Cold-Active Glucose Oxidase From Penicillium: High-Level Expression and Application in Fish Preservation

A New Cold-Active Glucose Oxidase From Penicillium: High-Level Expression and Application in Fish Preservation

Proteomic analysis of honeybee worker (Apis mellifera) hypopharyngeal gland development

Different techniques for reducing alcohol levels in wine: A review

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