Purification and properties of a new<i>Brevibacterium sterolicum</i>cholesterol oxidase produced by<i>E. coli</i>MM294/pnH10

Fujishiro, Kinya; Uchida, Hiroyuki; Shimokawa, Kuniyasu; Nakano, Maki; Sano, Fumihiko; Ohta, Toshio; Kayahara, Norihiko; Aisaka, Kazuo; Uwajima, Takayuki

doi:10.1111/j.1574-6968.2002.tb11397.x

Cited by 34 publications

(7 citation statements)

References 14 publications

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“…Fermented dairy products have lower amount of dietary cholesterol than native milk. Reduction of cholesterol in fermented dairy products is due to the activities of cholesterol disrupting enzymes such as cholesterol reductase and cholesterol oxidase [ 44 ]. Kefir prepared from Streptococci , lactobacilli , yeast and acetic acid bacteria had lower levels of dietary cholesterol than parent milk, amount of cholesterol in kefir during 24 and 48 h storage period was 16% and 43% less than native milk [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

et al. 2018

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BackgroundBuffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry.MethodsEffect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening.ResultsFatty acid profile of cow and buffalo cheddar in conventional (120 days old) and accelerated ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of accelerated ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar.ConclusionsResults of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry.

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Section: Resultsmentioning

confidence: 99%

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

et al. 2018

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“…Our study showed K m value of 0.043 mM and V max as 2.21 μmol/min/mg, which were much higher than earlier reports obtained from other microbial sources, like Nocardia sp. [K m value was 69 mM] 45 , Brevibacterium sterolicum [1.1 mM] 46 , and Streptomyces sp. [101.3 μM and 21.93 μM/min/mg] 10 .…”

Section: Discussionmentioning

confidence: 99%

Response Surface Methodology-Genetic Algorithm Based Medium Optimization, Purification, and Characterization of Cholesterol Oxidase from Streptomyces rimosus

Srivastava

Singh²,

Haque

et al. 2018

Sci Rep

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The applicability of the statistical tools coupled with artificial intelligence techniques was tested to optimize the critical medium components for the production of extracellular cholesterol oxidase (COD; an enzyme of commercial interest) from Streptomyces rimosus MTCC 10792. The initial medium component screening was performed using Placket-Burman design with yeast extract, dextrose, starch and ammonium carbonate as significant factors. Response surface methodology (RSM) was attempted to develop a statistical model with a significant coefficient of determination (R2 = 0.89847), followed by model optimization using Genetic Algorithm (GA). RSM-GA based optimization approach predicted that the combination of yeast extract, dextrose, starch and ammonium carbonate at concentrations 0.99, 0.8, 0.1, and 0.05 g/100 ml respectively, has resulted in 3.6 folds increase in COD production (5.41 U/ml) in comparison with the un-optimized medium (1.5 U/ml). COD was purified 10.34 folds having specific activity of 12.37 U/mg with molecular mass of 54 kDa. The enzyme was stable at pH 7.0 and 40 °C temperature. The apparent Michaelis constant (Km) and Vmax values of COD were 0.043 mM and 2.21 μmol/min/mg, respectively. This is the first communication reporting RSM-GA based medium optimization, purification and characterization of COD by S. rimosus isolated from the forest soil of eastern India.

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“…Furthermore, the enzyme was active on cholestanol, 7-dehydrocholesterol and dehydroepiandrosterone (15–37 % rel. activity) (Table 6 , entries 2, 4 and 8), and 5 % relative activity was found on 5α-androstane-3α,17β-diol (Table 6 , entry 11) (Labaree et al 1997 ; Toyama et al 2002 ; Wang et al 2008 , Fujishiro et al 2002 ; Xiang and Sampson 2004 ). Moreover, cholesterol oxidase from B. sterolicum was employed for the oxidation of 7α- and 7β-hydroxycholesterol (90 % conv.)…”

Section: Sterolsmentioning

confidence: 99%

The substrate tolerance of alcohol oxidases

Pickl

Fuchs

Glueck

et al. 2015

Appl Microbiol Biotechnol

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Alcohols are a rich source of compounds from renewable sources, but they have to be activated in order to allow the modification of their carbon backbone. The latter can be achieved via oxidation to the corresponding aldehydes or ketones. As an alternative to (thermodynamically disfavoured) nicotinamide-dependent alcohol dehydrogenases, alcohol oxidases make use of molecular oxygen but their application is under-represented in synthetic biotransformations. In this review, the mechanism of copper-containing and flavoprotein alcohol oxidases is discussed in view of their ability to accept electronically activated or non-activated alcohols and their propensity towards over-oxidation of aldehydes yielding carboxylic acids. In order to facilitate the selection of the optimal enzyme for a given biocatalytic application, the substrate tolerance of alcohol oxidases is compiled and discussed: Substrates are classified into groups (non-activated prim- and sec-alcohols; activated allylic, cinnamic and benzylic alcohols; hydroxy acids; sugar alcohols; nucleotide alcohols; sterols) together with suitable alcohol oxidases, their microbial source, relative activities and (stereo)selectivities.Electronic supplementary materialThe online version of this article (doi:10.1007/s00253-015-6699-6) contains supplementary material, which is available to authorized users.

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Purification and properties of a newBrevibacterium sterolicumcholesterol oxidase produced byE. coliMM294/pnH10

Cited by 34 publications

References 14 publications

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

Response Surface Methodology-Genetic Algorithm Based Medium Optimization, Purification, and Characterization of Cholesterol Oxidase from Streptomyces rimosus

The substrate tolerance of alcohol oxidases

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