Oligomeric compounds formed from 2,5-xylidine (2,5-dimethylaniline) are potent enhancers of laccase production in Trametes versicolor ATCC 32745

Kollmann, Albert; Boyer, François‐Didier; Ducrot, Paul‐Henri; Kerhoas, Lucien; Jolivalt, Claude; Touton, Isabelle; Einhorn, Jacques; Mougin, Christian

doi:10.1007/s00253-004-1860-7

Cited by 33 publications

(24 citation statements)

References 17 publications

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“…Laccases can be produced in submerged processes using glucose as the main carbon source and the enzyme titer can be increased by the addition of ethanol (Lee et al, 1999;Rodakiewicz-Nowak 1999), CuSO 4 (Giardina et al, 1999;Palmieri et al, 2000;Baldrian and Gabriel, 2002;Hess et al, 2002;Levin et al, 2002;Chen et al, 2003), gallic acid Peralta et al, 2004;Gnanamani et al, 2006;Revankar and Lele, 2006), tannic acid (Galhaup and Haltrich, 2001), syringaldazine (Koroljova-Skorobogat'ko et al, 1998), vanillin (Peralta et al, 2004;Xiao et al, 2003;Elisashvili et al, 2010), and xylidine (Lee et al, 1999;Elisashvili et al, 2006;Jang et al 2002;Mougin et al, 2002;Kollmann et al, 2005;Pazarlioglu et al, 2005;Jang et al, 2006;Murugesan et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Additive effects of CuSO4 and aromatic compounds on laccase production by Pleurotus sajor-caju PS-2001 using sucrose as a carbon source

Bettin¹,

Montanari²,

Calloni³

et al. 2014

Braz. J. Chem. Eng.

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-Laccase enzymes are now commercially available, and a laccase/mediator combination is currently marketed for indigo dye bleaching in textile manufacturing; replacing traditional chemical-based processes with enzymatic technology reduces the need for effluent treatment. However, an inexpensive source of these enzymes will be needed to enable wider application of this technology. In the present work, the main objective was to increase laccase production by the mushroom Pleurotus sajor-caju strain PS-2001 grown on sucrose derived from sugar cane, one of most economical carbon sources known, by the addition of compounds that are known to affect laccase production. High laccase activities (45-62 U mL -1 ) were obtained with additions of syringaldazine, benzoic acid, gallic acid, and vanillin. When CuSO 4 was used in conjunction with these aromatic compounds, the levels of laccase activity were further improved, reaching 58-80 U mL -1 . These laccase activities indicate the potential of this strain as an enzyme producer, which has also been detected in media containing glucose, but with activity lower than that observed with sucrose.

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Section: Introductionmentioning

confidence: 99%

Additive effects of CuSO4 and aromatic compounds on laccase production by Pleurotus sajor-caju PS-2001 using sucrose as a carbon source

Bettin¹,

Montanari²,

Calloni³

et al. 2014

Braz. J. Chem. Eng.

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“…Assuming the course of the enzymatic oxidation of polyphenol to be more influenced by the chemical structure of the starting polyphenol than by the nature of the enzyme used, we turned to the use of Trametes versicolor laccase, a reliable, commercially available fungus enzyme with a low substrate specificity [25,26] in order to study flavonol oxidations. We indeed preliminarily demonstrated with model compounds that this enzyme gave rise to the same oxidation products profile than other, more difficult to obtain from sustainable sources and less easy to handle, laccases or peroxidases from vegetal sources.…”

Section: Introductionmentioning

confidence: 99%

Flavonoids: Hemisynthesis, Reactivity, Characterization and Free Radical Scavenging Activity

2007

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Phenolic compounds form one of the main classes of secondary metabolites. They display a large range of structures and they are responsible for the major organoleptic characteristics of plant-derived-foods and beverages, particularly color and taste properties and they also contribute to the nutritional qualities of fruits and vegetables. Phenolic compounds are also highly unstable compounds which undergo numerous enzymatic and chemical reactions during postharvest food storage and processing thus adding to the complexity of plant polyphenol composition. Among these compounds flavonoids constitute one of the most ubiquitous groups of all plant phenolics. Owing to their importance in food organoleptic properties and in human health, a better understanding of their structures, their reactivity and chemical properties in addition to the mechanisms generating them appears essential to predict and control food quality. The purpose of this work is an overview of our findings concerning the hemisynthesis, the reactivity and the enzymatic oxidation of some flavonoids and shed light on the mechanisms involved in some of these processes and the structures of the resulting products. The free radical scavenging activity of some of the synthesized compounds is also presented and a structure-activity relationship is discussed. The first part of this review concerns the synthesis and structural characterization of modified monomeric flavanols. The use of these compounds as precursor for the preparation of natural and modified dimeric Molecules 2007, 12 2229 procyanidin derivatives was then explored through different coupling reactions. The full characterization of the synthesized compounds was achieved by concerted use of NMR and ESI-MS techniques. The free radical scavenging activity of some of the synthesized compounds was investigated. The second part of this review concerns the enzymatic oxidation of several flavonols by Trametes versicolor laccase. Most of the major oxidation products have been isolated as pure compounds and their structures unambiguously established through spectroscopic methods. Correlation between the structure of the oxidation product and the substitution pattern of the starting materials allows mechanistic features of this transformation to be elucidated.

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“…Moreover, several investigators (Collins and Dobson 1997;Singh and Kaur 2000;Galhaup et al 2002;Baldrian and Gabriel 2002;Xiao et al 2004;Kollmann et al 2005;Tavares et al 2005;Revankar and Lele 2006;Gnanamani et al 2006) have shown that fungal laccase production can be enhanced considerably by a wide variety of substances such as ferulic acid, xylidine, p-anisidine or veratryl alcohol and metal ions such as copper.…”

Section: Introductionmentioning

confidence: 99%

Enhanced production of laccase in Coriolopsis rigida grown on barley bran in flask or expanded-bed bioreactor

Alcántara

Gómez

Pazos

2007

World J Microbiol Biotechnol

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In this work, the effect on laccase activity of adding xylidine, veratryl alcohol and copper sulphate to cultures of Coriolopsis rigida under submerged cultivation conditions have been investigated. The highest activities (approximately 6 · 10 5 nkat/l) were obtained when the inducers copper sulphate (2 mM) and xylidine (10 mM) were added simultaneously. In addition, operating in the optimal conditions, it was possible to maintain the sustained production of laccase (around 3 · 10 5 nkat/l) for successive repeated batch cultures in an expanded-bed laboratory scale bioreactor. On the other hand, in vitro phenol degradation by laccase obtained in the bioreactor was studied with/without an effective mediator 1-hydroxybenzotriazol (HBT). The presence of a radical mediator plays an important role inducing the degradation of phenol, and without mediator the polymerization of phenol was detected.

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Oligomeric compounds formed from 2,5-xylidine (2,5-dimethylaniline) are potent enhancers of laccase production in Trametes versicolor ATCC 32745

Cited by 33 publications

References 17 publications

Additive effects of CuSO4 and aromatic compounds on laccase production by Pleurotus sajor-caju PS-2001 using sucrose as a carbon source

Additive effects of CuSO4 and aromatic compounds on laccase production by Pleurotus sajor-caju PS-2001 using sucrose as a carbon source

Flavonoids: Hemisynthesis, Reactivity, Characterization and Free Radical Scavenging Activity

Enhanced production of laccase in Coriolopsis rigida grown on barley bran in flask or expanded-bed bioreactor

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