Purification and kinetic behavior of glucose isomerase from Streptomyces lividans RSU26

Sathya, R.; Subramanian, Mohan Raj; Varalakshmi, Perumal; Shakambari, Ganeshan; Alkhulaifi, Manal M.; AL-Shwaiman, Hind A.; Elgorban, Abdallah M.; Syed, Asad; Ushadevi, T.

doi:10.1016/j.sjbs.2019.12.024

Cited by 15 publications

(7 citation statements)

References 33 publications

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“…Glucose/xylose isomerase reversely converts D-glucose and D-Xylose into D-fructose and D-Xylulose, respectively [148,149]. Though glucose/xylose isomerase was extensively reported from many bacteria as Bacillus licheniformis [147], Serratia marcescens [150], Caldicellulosiruptor bescii [151], and Streptomyces lividans [152], the fungal enzyme was reported from a few species of Aspergillus genus [153]. Marshall and Kooi reported for the first time the ability of xylose isomerase from Pseudomonas hydrophila to convert D-glucose into D-fructose [154].…”

Section: Isomerases (Ec 5)mentioning

confidence: 99%

A Comprehensive Insight into Fungal Enzymes: Structure, Classification, and Their Role in Mankind’s Challenges

El‐Gendi

Saleh

Badierah

et al. 2021

JoF

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Enzymes have played a crucial role in mankind’s challenges to use different types of biological systems for a diversity of applications. They are proteins that break down and convert complicated compounds to produce simple products. Fungal enzymes are compatible, efficient, and proper products for many uses in medicinal requests, industrial processing, bioremediation purposes, and agricultural applications. Fungal enzymes have appropriate stability to give manufactured products suitable shelf life, affordable cost, and approved demands. Fungal enzymes have been used from ancient times to today in many industries, including baking, brewing, cheese making, antibiotics production, and commodities manufacturing, such as linen and leather. Furthermore, they also are used in other fields such as paper production, detergent, the textile industry, and in drinks and food technology in products manufacturing ranging from tea and coffee to fruit juice and wine. Recently, fungi have been used for the production of more than 50% of the needed enzymes. Fungi can produce different types of enzymes extracellularly, which gives a great chance for producing in large amounts with low cost and easy viability in purified forms using simple purification methods. In the present review, a comprehensive trial has been advanced to elaborate on the different types and structures of fungal enzymes as well as the current status of the uses of fungal enzymes in various applications.

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Section: Isomerases (Ec 5)mentioning

confidence: 99%

A Comprehensive Insight into Fungal Enzymes: Structure, Classification, and Their Role in Mankind’s Challenges

El‐Gendi

Saleh

Badierah

et al. 2021

JoF

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“…Thus, glucose isomerase is used in producing high fructose corn syrup (High Fructose Corn Syrup -HFCS), a liquid sweetener that can replace sucrose due to its stability in foods and beverages, including foods and acidic drinks, in addition to prolonging the flavor, acting as a humectant, and preventing crystal formation. The glucose isomerase is found in microorganisms such as fungi and prokaryotes, mainly Streptomyces and Bacillus species (White, 2008;Neifar et al, 2020;Rengasamy et al, 2020).…”

Section: Isomerasementioning

confidence: 99%

Use of enzymes in the food industry: a review

et al. 2023

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Enzymes are biological catalysts that play a key role in the food industry, responsible for desirable and undesirable chemical reactions. These compounds can occur spontaneously in food products or even be incorporated on purpose. The main enzyme classes (oxidoreductase, transferase, hydrolase, lyase, isomerase, and ligase) and their subclasses can be obtained from several sources, presenting numerous applications in foods such as inhibition of microorganisms, insertion of aromas, improvement of physico-chemical properties, decreased candy crystallization, meat tenderization, antioxidants, indicators of heat treatment, and so on. Each enzyme acts effectively under specific conditions of pH, temperature, concentration, and water activity. Enzymatic immobilization techniques have been studied to minimize adverse conditions that enzymes are subjected to during food processing. Among the immobilization technique, the enzymes can be immobilized to the packages, being known as enzymatic active packages, the packages allow the enzymes to be migrated to the product or trapped, increasing the shelf life of the products, this technique being innovative both for the packaging market and for the enzyme market. Thus, the main enzymes and their applications in food were briefly discussed in this review article, as well as the main techniques of immobilization and insertion of these compounds in active packaging.

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“…In Section 4 , Section 5 and Section 6 , tabulated lists of the remaining articles according to types of molecules on which these isomerases can catalyze their reactions are discussed. Isomerases acting on carbohydrate molecules ( Table 2 ) [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ] are listed in the first of three tables following with lipids ( Table 3 ) [ 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 ] and amino acids and peptides ( Table 4 ) [ 47 , 48 , 49 , 50 , 51 , 52 , ...…”

Section: Literature Searchmentioning

confidence: 99%

“…In Table 2 , the articles [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ] found on isomerases acting on carbohydrate pathways are briefly listed. As cited in the first entry about Pelvetia canaliculata in 1973 [ 9 ], the scientific interest was early generally present in literature since 1956 in investigations conducted on different organisms.…”

Section: Marine Isomerases Acting On Sugar Moleculesmentioning

confidence: 99%

Application-Oriented Marine Isomerases in Biocatalysis

Trincone¹

2020

Marine Drugs

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The class EC 5.xx, a group of enzymes that interconvert optical, geometric, or positional isomers are interesting biocatalysts for the synthesis of pharmaceuticals and pharmaceutical intermediates. This class, named “isomerases,” can transform cheap biomolecules into expensive isomers with suitable stereochemistry useful in synthetic medicinal chemistry, and interesting cases of production of l-ribose, d-psicose, lactulose, and d-phenylalanine are known. However, in two published reports about potential biocatalysts of marine origin, isomerases are hardly mentioned. Therefore, it is of interest to deepen the knowledge of these biocatalysts from the marine environment with this specialized in-depth analysis conducted using a literature search without time limit constraints. In this review, the focus is dedicated mainly to example applications in biocatalysis that are not numerous confirming the general view previously reported. However, from this overall literature analysis, curiosity-driven scientific interest for marine isomerases seems to have been long-standing. However, the major fields in which application examples are framed are placed at the cutting edge of current biotechnological development. Since these enzymes can offer properties of industrial interest, this will act as a promoter for future studies of marine-originating isomerases in applied biocatalysis.

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Purification and kinetic behavior of glucose isomerase from Streptomyces lividans RSU26

Cited by 15 publications

References 33 publications

A Comprehensive Insight into Fungal Enzymes: Structure, Classification, and Their Role in Mankind’s Challenges

A Comprehensive Insight into Fungal Enzymes: Structure, Classification, and Their Role in Mankind’s Challenges

Use of enzymes in the food industry: a review

Application-Oriented Marine Isomerases in Biocatalysis

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