Proteases ácidas de cogumelo comestível da Amazônia para aplicabilidade industrial

Martim, Salomão Rocha; Silva, Larissa Svetlana Cavalcanti; Alecrim, Mircella Marialva; Souza, Bianca Cordeiro de; Oliveira, Ila Maria de Aguiar; Teixeira, María Francisca Simas

doi:10.46357/bcnaturais.v12i3.86

Cited by 5 publications

(5 citation statements)

References 21 publications

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“…Thus, it can be inferred that the cultivation of G. lucidum under submerged fermentation in a non-agitated condition favors the process of protein recovery from mycelial biomass, resulting in protein extracts with a higher content of soluble proteins. Martim et al (2017) when working with submerged fermentation of G. lucidum at 150 rpm, in a culture medium similar to experiment 4 of the present work, but supplemented with gelatin, found a proteolytic activity of 23.5 U.mL -1 . Thus, it is suggested that the cultivation of G. lucidum in submerged fermentation in non-agitated condition is more efficient in the recovery of proteases.…”

Section: Discussionsupporting

confidence: 77%

Production of mycelial biomass, proteases and protease inhibitors by Ganoderma lucidum under different submerged fermentation conditions

et al. 2023

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Ganoderma lucidum is a medicinal mushroom widely recognized as a source of biomolecules with pharmacological properties, however, little is known about the factors that influence the synthesis of bioactive proteins by this fungus when cultivated under submerged fermentation. The objective of this work was to evaluate the production of mycelial biomass and intracellular proteases and protease inhibitors by G. lucidum cultivated under different submerged fermentation conditions. The cultivation was carried out in a medium composed of glucose (10 or 20 g.L-1), soy peptone (2.5 or 5 g.L-1) and yeast extract (5 g.L-1), with incubation under agitation (120 rpm) and non-agitation, totaling 8 experimental conditions. Biomass production was determined from the dry weight, while glucose consumption was estimated by quantification of reducing sugars. The proteins were extracted in NaCl (0.15 M), and the protein extracts were submitted to protein quantification by the Bradford method, total proteolytic activity using azocasein, caseinolytic and fibrinolytic activity in Petri dishes, activity of serine (trypsin and chymotrypsin) and cysteine (papain) protease inhibitors. Cultivation in agitated condition showed higher biomass production with a maximum value of 7 g.L-1, in addition to higher activities of trypsin, chymotrypsin and papain inhibitors, with 154 IU.mg-1, 153 IU.mg-1 e 343 IU.mg-1 of protein, respectively. The non-agitated condition showed a greater potential for obtaining proteins, total proteases, caseinolytic and fibrinolytic enzymes, with maximum values of 433 mg.g-1 of extract, 71 U.mL-1 of extract, 63.62 mm2 and 50.27 mm2, respectively. Thus, a medium composed of soy peptone, yest extract and glucose in a 1:2:4 proportion is recommended, under agitation to produce protease inhibitors, and the non-agitated condition when the target is, mainly caseinolytic and fibrinolytic enzymes.

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Section: Discussionsupporting

confidence: 77%

Production of mycelial biomass, proteases and protease inhibitors by Ganoderma lucidum under different submerged fermentation conditions

et al. 2023

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“…--------------------Concentration (mM)------------------------------------Relative activity (%) ± SD----------------- been identified as being able to increase the stability due to reduced enzymatic autolysis (ALLPRESS et al 2002). MARTIM et al (2017), analyzing the effect of inhibitors on the proteolytic activity of Pleurotus albidus, observed the presence of serine and cysteine proteases in the crude extract of the fungus. The reduction of protease activity by reducing agents indicated that disulfide bonds are important to maintain the active conformation of these enzymes.…”

Section: Saltsmentioning

confidence: 99%

Bioconversion of poultry residues for the production of proteases by Aspergillus sp. isolated from Amazonian forest soil

Correia,

Corrêa,

Pimenta

et al. 2024

Cienc. Rural

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Feathers are by-products that are generated in significant quantities by the poultry industry. Microbial bioconversion has been investigated as a promising strategy for the processing of feathers, since, along with the degradation of these keratinous materials, bioprocessing can result in value-added products. Thus, from the perspective of industrial microbiology, chicken feathers can be considered a raw material for obtaining microbial proteases. Within this context, this research investigated and characterized the production of extracellular proteases by Aspergillus sp., isolated from soil of the Amazon Rainforest. The enzymatic production was evaluated using several growth substrates (whole feathers, feather meal, human hair, casein, gelatin, peptone and chicken beaks). With highest enzyme production was obtained the feather meal (FM) and peptone. After 48 h of fermentation, FM degradation was 15.82%. The crude protease showed optimal activity at pH 5.0 and 37 °C and enzymatic activity was enhanced with the addition of 1 and 5 mM of CaCl2, MnSO4, KCl, MgSO4 and CuSO4. The detergents Tween 20 and Triton x-100, at concentrations 0.5 and 1% (v/v), tended to stimulate activity. The presence of 0.5 and 1% (v/v) of organic solvents (methanol, acetone, butanol, acetonitrile, isopropanol and DMSO), maintained the enzymatic activity. β-mercaptoethanolstimulated proteolytic activity in the enzymatic assays. This study suggested new direction for waste management with industrial applications giving rise to green technology for sustainable development.

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“…Para determinação do pH ótimo, a atividade proteolítica foi determinada a 25 °C em diferentes valores de pH, utilizando-se o substrato de azocaseína 1% (p/v) diluída em solução tampão composta por acetato de sódio (pH 5,0 e 6,0), Tris-HCl (pH 7,0 e 8,0), Glicina-NaOH (pH 9,0 e 10) (Martim, et al, 2017).…”

Section: Determinação Do Efeito Do Ph E Do Efeito Da Temperatura Na A...unclassified

“…Para determinação da temperatura ótima de atividade das proteases, utilizou-se temperaturas de 30-80 °C (Martim, et al, 2017).…”

Section: Determinação Do Efeito Do Ph E Do Efeito Da Temperatura Na A...unclassified

Proteases de uma espécie da família Trichocomaceae para aplicação na indústria de alimentos

Benchaya

França²,

Silva³

et al. 2022

RSD

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Proteases são enzimas de origem vegetal, animal e microbianos, de alto valor econômico e biotecnológico, e entre estes, tem destaque as produzidas por espécies de fungos. O presente estudo teve como objetivo analisar a produção de proteases por Aspergillus clavato flavus DPUA 929. A cultura matriz foi preparada em Ágar Sabouraud, com extrato de levedura 0,5% (p/v). O bioprocesso foi conduzido durante 7 dias, 150 rpm a 25 °C. Para determinação da atividade proteolítica, como substrato foi utilizado solução de Azocaseína 1% (p/v). Nas análises de caracterização parcial foi avaliado o efeito do pH e temperatura na atividade das enzimas, conforme protocolo experimental. Os resultados revelaram que Aspergillus clavato flavus DPUA 929 produz proteases equivalente a 21,12 U/mL. E nos testes de caracterização foi determinada a máxima atividade proteolítica em pH 6,0 e a 50 ºC. Estes dados demonstram que Aspergillus clavato flavus, nas condições de análises, produz diferentes proteases com características de importância industrial.

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Proteases ácidas de cogumelo comestível da Amazônia para aplicabilidade industrial

Cited by 5 publications

References 21 publications

Production of mycelial biomass, proteases and protease inhibitors by Ganoderma lucidum under different submerged fermentation conditions

Production of mycelial biomass, proteases and protease inhibitors by Ganoderma lucidum under different submerged fermentation conditions

Bioconversion of poultry residues for the production of proteases by Aspergillus sp. isolated from Amazonian forest soil

Proteases de uma espécie da família Trichocomaceae para aplicação na indústria de alimentos

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