Screening of active sites and study on immobilization of Bacillus cereus phospholipase C

Yu, Dianyu; Wang, Ning; Gong, Yuhang; Wu, Zenan; Wang, Wei‐Ning; Wang, Liqi; Fe, WU; Jiang, Lianzhou

doi:10.1016/j.lwt.2022.113245

Cited by 4 publications

(1 citation statement)

References 51 publications

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“…To this end, we have not found a literature report on immobilization of C. perfringens. A few reports elaborate on immobilization of CP proteins like neuraminidase ( 40 ), and phospholipase C ( 41 ). The current project seems to promise that the entrapment of clostridial cells does not negatively affect toxin production whilst it enables prolonged active cultures.…”

Section: Discussionmentioning

confidence: 99%

Immobilization of Clostridium perfringens type D in calcium alginate beads: toxin production mimics free cell culture

Rakhshandeh¹,

Bafti²,

Familsatarian³

et al. 2022

IJM

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Background and Objectives: Cell-immobilization is used to maintain microbial culture to produce metabolites in repeat- ed-batch or continuous fermentations, thereby reducing the time and resources spent on delivering mass production of microbe. The technique also enables shortening of the detoxification phase and the amount of formaldehyde required due to low incidence of viable bacteria in the extract. Materials and Methods: A solution of sodium alginate containing Clostridium perfringens cells was dropped into stirring CaCl solution via a sterile syringe needle. Optimizations resulted in reasonably uniform beads containing C. perfringens. Beads were externally stabilized by poly L-lysine, followed by immersion in a solution of Na-alginate to coat them with a new layer of alginate forming an alginate-PLL-alginate cortex. Results: This study proved successful in immobilizing C. perfringens cells inside uniform alginate microspheres. Cell load- ing and cell propagation inside the beads were measured. The cell loaded beads were cultivable in liquid media producing 550 minimum lethal doses per milliliter (MLD/ml) in a 72 h. Conclusion: The research paved the way for further investigations to optimize and establish an efficient bacterial encapsu- lation method. Thus, it seems possible to produce toxins from beads engulfing C. perfringens on larger scales via repeat- ed-batch or continuous fermentation processes.

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Section: Discussionmentioning

confidence: 99%

Immobilization of Clostridium perfringens type D in calcium alginate beads: toxin production mimics free cell culture

Rakhshandeh¹,

Bafti²,

Familsatarian³

et al. 2022

IJM

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Magnetic nanoparticles-immobilized phospholipase LM and phospholipase 3G: Preparation, characterization, and application on soybean crude oil degumming

Chen,

Gao,

et al. 2024

International Journal of Biological Macromolecules

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Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review

Areche

Gondal

Rodríguez

et al. 2022

Curr Res Nutr Food Sci

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Goats are useful to smaller communities because of their low production costs, limited feed requirements, rapid generation rates, and ability to consistently provide modest volumes of milk that are suitable for immediate use in home. The flavour of dairy dishes is greatly influenced by the proteins found in goat milk and contributing in texture, viscosity, and structure to dairy dishes, all of which enhance the dining experience. Amino acids like glycine, alanine, and peptides can act as precursors to other volatile aroma-active molecules and so set off basic flavours. Increasing temperatures have major consequences for goat milk by-products, including as altering their flavour through denaturation of proteins, the emission of sulfuric chemicals, and an eggy fragrance in the case of scaled milk. Although there has been increasing evidence that environmental changes have an impact on food availability and quality in recent decades, the impacts of these changes on food composition are still largely understood. The potential impact of climate change on food quality must be disclosed. This study suggests a fundamental, but as of yet unexplored, method by which climate change can impact global food and nutrition security: changes in food nutritional content beyond those caused by agricultural production.

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Screening of active sites and study on immobilization of Bacillus cereus phospholipase C

Cited by 4 publications

References 51 publications

Immobilization of Clostridium perfringens type D in calcium alginate beads: toxin production mimics free cell culture

Immobilization of Clostridium perfringens type D in calcium alginate beads: toxin production mimics free cell culture

Magnetic nanoparticles-immobilized phospholipase LM and phospholipase 3G: Preparation, characterization, and application on soybean crude oil degumming

Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review

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