Purification and biochemical characterization of an Aspergillus niger phytase produced by solid-state fermentation using triticale residues as substrate

Neira-Vielma, Alberto A.; Aguilar, Cristóbal N.; Ilyiná, Anna; Contreras-Esquivel, Juan Carlos; Carneiro-da-Cunha, María das Graça; Michelena-Álvarez, Georgina; Martínez-Hernández, José L.

doi:10.1016/j.btre.2017.12.004

Cited by 45 publications

(15 citation statements)

References 27 publications

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“…Purification procedure applied in the current report recorded a 23-fold increase in the specific activity of phytase, like the other published work (Casey and Walsh 2003; Neira-Vielma et al 2018; Monteiro et al 2015). Interference by contaminant proteins was undetectable and partially purified enzyme was sufficient for studying stability parameters.…”

Section: Discussionsupporting

confidence: 84%

Partial purification and characterization of phytase from Aspergillus foetidus MTCC 11682

et al. 2019

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Phytase is a phosphatase enzyme widely used as feed additive to release inorganic phosphorus from plant phytate and enhance its uptake in monogastric animals. Although engineered fungal phytases are used most, a natural enzyme gives opportunity to understand novel properties, if any. In the current study, a novel fungal strain, Aspergillus foetidus MTCC 11682 was immobilized on poly urethane cubes and used for phytase production, purification and molecular characterization. Phytase produced by this method was partially purified by ammonium sulphate precipitation and Sephacryl S-200HR gel filtration to 23.4-fold (compared to crude extract) with recovery of 13% protein. Electrophoresis analysis revealed that phytase has molecular weight of 90.5 kDa on non-reducing and 129.6 kDa on reducing SDS-PAGE. The purified phytase exhibited a wider pH and temperature stability. Analysis of the cloned sequence showed that the gene has 1176 bp that encodes for a peptide of 391 amino acids of the core catalytic region. It was also found that phytase from A. foetidus has a sequence identity of 99% with the phytase gene of other Aspergillus species at nucleotide level and 100% at protein level in A. niger, A. awamori, A. oryzae. In silico analysis of sequence identified the presence of two consecutive and one non-consecutive intra chain disulfide bonds in the phytase. This probably contributed to the differential migration of phytase on reducing and non-reducing SDS-PAGE. There are predicted 11 O-glycosylation sites and 8 N-glycosylation sites, possibly contributed to an enhanced stability of enzyme produced by this organism. This study opened up a new horizon for exploring the novel properties of phytase for other applications.

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Section: Discussionsupporting

confidence: 84%

Partial purification and characterization of phytase from Aspergillus foetidus MTCC 11682

et al. 2019

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“…The bioprocess for phytase production by fungi, especially within the genera Aspergillus , Mucor , Penicillium , Rhizopus , and Thermomyces , using different agricultural residues had been previously studied and reported on by a number of researchers [ 20 , 21 , 23 , 24 , 32 , 33 , 34 , 35 , 36 , 37 ]. Nevertheless, only a limited number of published reports are available with regard to the production of phytase obtained from mushroom cultures using agricultural residue through SSF.…”

Section: Discussionmentioning

confidence: 99%

“…However, some previous studies have reported that the optimal temperature for the phytase activity of several Aspergillus species, Ceriporia sp. CBS 100231, Mucor hiemalis , Peniophora lycii CBS 686.96, and Penicillium simplicissimum W46 was 55 °C [ 35 , 73 , 74 , 75 , 76 ]. Studies on phytase activity involving A. niger ATCC 9142 [ 77 ] and A. ficuum NTG−23 [ 78 ] indicated that the optimal temperatures were 65 and 67 °C, respectively.…”

Section: Discussionmentioning

confidence: 99%

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Bioprocessing of Agricultural Residues as Substrates and Optimal Conditions for Phytase Production of Chestnut Mushroom, Pholiota adiposa, in Solid State Fermentation

Jatuwong

Kumla

Suwannarach

et al. 2020

JoF

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Phytase is an enzyme that breaks down phytates to release phosphorus in an available form. This enzyme plays an important role in animals, especially monogastric animals. It serves to improve phytate digestion along with phosphorus absorption, which are required for optimal growth performance and health. In this study, five mushroom species (Amauroderma rugosum SDBR-CMU-A83, Ganoderma mastoporum SDBR-CMU-NK0244, Marusmius sp.1 SDBR-CMU-NK0215, Pholiota adiposa SDBR-CMU-R32 and Piptoporellus triqueter SDBR-CMU-P234) out of 27 mushroom species displayed positive phytase production by agar plate assay. Consequently, these five mushroom species were selected for determination of their potential ability to produce phytase under solid-state fermentation using five agricultural residues (coffee parchment, oil palm empty fruit bunches, rice bran, sawdust, and water hyacinth) as substrates. The highest yield of phytase production (17.02 ± 0.92 units/gram dry substrate) was obtained after one week of fermentation. Optimization for phytase production was determined by statistical approaches using a Plackett–Burman design to screen ten parameters of relevant substrate components. Two significant parameters, the amount of water hyacinth and the moisture content, were found to affect the production process of phytase. Furthermore, the optimal temperature, pH value, and fermentation period were evaluated. The results indicated that the highest degree of phytase production at 53.66 ± 1.68 units/gram dry substrate (3.15-fold increase) was obtained in water hyacinth containing 85% moisture content by addition with a suitable basal liquid medium at a pH value of 6.5 after being incubated at 30 °C for seven days. The crude phytase of P. adiposa was precipitated and the precipitated extract was then used to determine partial characterizations. The precipitated extract displayed high activities after exposure to conditions of 42 °C and pH 5.0. Furthermore, Fe2+ enhanced phytase activity and precipitated extract displayed the best stability at a pH value of 8.0 and a temperature of 4 °C.

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“…Applications of fungal fermentation to enhance nutritional properties like fiber and protein content have been also reported ( Table 1). For instance, diverse Aspergillus species have been used to produce fungal enzymes with important technological applications, such as xylanases through brewer's spent grain fermentation (Beg et al, 2001); phytases through fermentation of triticale residues (Neira-Vielma et al, 2018), α-amylases through fermentation of soya, wheat bran and other starchy residues (Mathew et al, 2016;Melnichuk et al, 2020), proteases through fermentation of soya bean and wheat bran (Novelli et al, 2015), or lipases through fermentation of lipid-rich agro-wastes such as olive pomaces (Oliveira et al, 2016). Of technological interest is also the production of natural pigments, such as the ones produced by the fermentation of rice pasta with Monascus purpureus, a process which also results in the production of an anti-hypercholesterolaemic agent (Jirasatid et al, 2019).…”

Section: Fermentation Processes Employing Fungi and Yeastsmentioning

confidence: 99%

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

et al. 2020

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There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.

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Purification and biochemical characterization of an Aspergillus niger phytase produced by solid-state fermentation using triticale residues as substrate

Cited by 45 publications

References 27 publications

Partial purification and characterization of phytase from Aspergillus foetidus MTCC 11682

Partial purification and characterization of phytase from Aspergillus foetidus MTCC 11682

Bioprocessing of Agricultural Residues as Substrates and Optimal Conditions for Phytase Production of Chestnut Mushroom, Pholiota adiposa, in Solid State Fermentation

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

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