Synergistic effect of cellulase and xylanase during hydrolysis of natural lignocellulosic substrates

Song, Huiting; Gao, Yuan; Yang, Yimin; Xiao, Wen‐Jing; Liu, Shihui; Xia, Wu-Cheng; Liu, Zilu; Li, Yang; Jiang, Zhengbing

doi:10.1016/j.biortech.2016.08.035

Cited by 99 publications

(41 citation statements)

References 26 publications

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“…Treatment with cellulase + xylanase showed a more intensive breakdown than treatment with cellulase alone, resulting in a higher soluble sugar content and a lower insoluble fiber content of the treated bran. Similarly, the synergistic effect of xylanase and cellulase on the degradation of lignocellulosic substrates was reported by Song et al (). Xylanase may not induce extensive degradation of insoluble fiber, but rather may assist the transformation of insoluble fiber to soluble fiber.…”

Section: Discussionsupporting

confidence: 66%

Effect of bran hydration with enzymes on functional properties of flour–bran blends

2018

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Background and objectives Hard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to mitigate the adverse effects of bran on the bread‐baking quality of whole wheat meals. Findings The hydration of bran with cellulase increased its soluble sugar content and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour–bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in hard red wheat and in bread containing bran hydrated with low‐dose xylanase in hard white wheat. Conclusions The prehydration of wheat bran with enzymes could effectively improve the baking quality of whole wheat meals prepared from flour–bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten. Significance and novelty The prehydration of wheat bran with enzymes can be an effective approach for enhancing whole wheat bread processing.

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Section: Discussionsupporting

confidence: 66%

Effect of bran hydration with enzymes on functional properties of flour–bran blends

2018

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“…CtCel7 might efficiently attack xylan to substantially facilitate access to cellulase and the deconstruction of lignocellulose (Long et al, 2018). A similar result was observed for a synergistic effect of cellulase-xylanase that was more effective than either of the single enzyme treatment on natural lignocellulosic substrates, such as corncob, corn stover, and rice straw (Song et al, 2016). Alternatively, CtCel7 may serve as an efficient cellobiohydrolase by acting in combination with the cellulase cocktail to further enhance the hydrolysis effect on the abundant crystalline cellulose in straw and thus accelerate the degradation process compared with that achieved with cellulase alone.…”

Section: Synergistic Effect Of Ctcel7 and Commercial Cellulase On Presupporting

confidence: 61%

Identification and Characterization of a Novel Hyperthermostable Bifunctional Cellobiohydrolase- Xylanase Enzyme for Synergistic Effect With Commercial Cellulase on Pretreated Wheat Straw Degradation

Han

Yang

Sun

et al. 2020

Front. Bioeng. Biotechnol.

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The novel cellobiohydrolase gene ctcel7 was identified from Chaetomium thermophilum, and its recombinant protein CtCel7, a member of glycoside hydrolase family 7, was heterologously expressed in Pichia pastoris and biochemically characterized. Compared with commercial hydrolases, purified CtCel7 exhibited superior bifunctional cellobiohydrolase and xylanase activities against microcrystalline cellulose and xylan, respectively, under optimal conditions of 60 • C and pH 4.0. Moreover, CtCel7 displayed remarkable thermostability with over 90% residual activity after heat (60 • C) treatment for 180 min. CtCel7 was insensitive to most detected cations and reagents and preferentially cleaved the β-1,4-glycosidic bond to generate oligosaccharides through the continuous saccharification of lignocellulosic substrates, which are crucial for various practical applications. Notably, the hydrolysis effect of a commercial cellulase cocktail on pretreated wheat straw was substantively improved by its combination with CtCel7. Taken together, these excellent properties distinguish CtCel7 as a robust candidate for the biotechnological production of biofuels and biobased chemicals.

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“…These results indicate that the synergistic effect of cellulase and xylanase improve the saccharification efficiency of lignocellulose and increase the ethanol yield of S. cerevisiae during fermentation. This probably due to the spatial structure of xylan and cellulose in lignocellulosic materials, which in our previous work, we used SEM to observe the material after xylanase hydrolysis [24]. Because of the complicated cross-linking between cellulose and xylan, the xylanase could break down the network structure of lignocellulosic substrates to increase swelling and porosity.…”

Section: Recombinants Growth and Fermentation Using Pdcs As Sole Carbmentioning

confidence: 99%

“…Our previous studies showed that the synergy effect of cellulase and xylanase was effective for lignocellulosic saccharification, and the synergistic mechanism was also explored by evaluating the substrate morphology [24]. Based on these discoveries, we co-expressed the cellulase and xylanase in Saccharomyces cerevisiae to enhance the lignocellulose biotransformation efficiency.…”

Section: Introductionmentioning

confidence: 99%

Co-expression of cellulase and xylanase genes in Saccharomyces cerevisiae toward enhanced bioethanol production from corn stover

Xiao

Xia

et al. 2019

Bioengineered

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Lignocellulose is considered as a good resource for producing renewable energy. Previous in vitro studies have shown the synergistic action between cellulase and xylanase during lignocellulose biohydrolysis. In order to achieve the same effect in S. cerevisiae to enhance the practical biotransformation, two recombinant Saccharomyces cerevisiae strains (INVSc1-CBH-CA and INVSc1-CBH-TS) with co-expressed cellulase and xylanase were constructed. The cellulase and xylanase activities in INVSc1-CBH-CA and INVSc1-CBH-TS were 716.43 U/mL and 205.13 U/mL, 931.27 U/mL and 413.70 U/ mL, respectively. The recombinant S. cerevisiae can use the partly delignified corn stover (PDCS) more efficiently and more ethanol producted than S. cerevisiae only expressing cellulase. Fermentation with INVSc1-CBH-CA and INVSc1-CBH-TS using PDCS ethanol yields increased by 1.7 and 2.1 folds higher than INVSc1-CBH, 2.8 and 3.4 folds higher than the wild type S. cerevisiae. The strategy of co-expression cellulase and xylanase in saccharomyces cerevisiae is effective and can be a foundation to research the mechanism of synergy effect of cellulose and xylanase.

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Synergistic effect of cellulase and xylanase during hydrolysis of natural lignocellulosic substrates

Cited by 99 publications

References 26 publications

Effect of bran hydration with enzymes on functional properties of flour–bran blends

Effect of bran hydration with enzymes on functional properties of flour–bran blends

Identification and Characterization of a Novel Hyperthermostable Bifunctional Cellobiohydrolase- Xylanase Enzyme for Synergistic Effect With Commercial Cellulase on Pretreated Wheat Straw Degradation

Co-expression of cellulase and xylanase genes in Saccharomyces cerevisiae toward enhanced bioethanol production from corn stover

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