β-Galactosidase from Kluyveromyces lactis: Characterization, production, immobilization and applications - A review

Albuquerque, Tiago Lima de; Sousa, Marylane de; Silva, Natan Câmara Gomes e; Neto, Carlos Alberto Chaves Girão; Gonçalves, Luciana Rocha Barros; Fernández‐Lafuente, Roberto; Rocha, Maria Valderez Ponte

doi:10.1016/j.ijbiomac.2021.09.133

Cited by 42 publications

(16 citation statements)

References 226 publications

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“…A. macleodii QZ9-9 grew well in either high nutrient medium or only carbon source medium, whereas the agarase secreted by the strain QZ9-9 must be inducible by agar. The production process of the substrate (agar)-induced agarase of A. macleodii QZ9-9 is similar to that of many other induced enzymes, such as dextranase induced by dextran [ 9 , 18 ], β-galactosidase induced by lactose or galactose [ 32 ], α-amylase induced by amylum [ 33 ], and agarase induced by agar [ 14 , 34 , 35 ].…”

Section: Discussionmentioning

confidence: 99%

Analysis of the Antioxidant Composition of Low Molecular Weight Metabolites from the Agarolytic Bacterium Alteromonas macleodii QZ9-9: Possibilities for High-Added Value Utilization of Macroalgae

Wang

Feng

et al. 2022

Antioxidants

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Agar accounts for ~60% of the dry weight of some red macroalgae, and the breakdown of this kind of polysaccharide releases high-value compounds; therefore, the resource utilization of agar is of great significance to improve the added value of these macroalgae. Herein, Alteromonas macleodii QZ9-9 isolated from tropical Gracilaria hainanensis in Hainan Island was characterized as an agarolytic bacterium, which displayed a high agar-degrading activity. The highest diameters of the degradation zones of the A. macleodii QZ9-9 and its extracellular-agarase (12.16 U/mL) were 41.46 mm and 22.89 mm, respectively, and the first-order degradation rate constants of those were 0.02 h−1 and 0.77 U−1, respectively. Importantly, the fermentation products of A. macleodii QZ9-9 exhibited antioxidant activity, and the peak of DPPH scavenging activity of 50 h fermentation products of this strain was up to 50.79% in the reaction for 1 h; the DPPH scavenging activity of low molecule metabolites (≤3 kDa) in particular was up to ~85.85%. A total of 766 metabolites were detected in the low molecule metabolites by metabolomics. The peptide-like metabolites, such as prolyl–histidine, isoleucyl–histidine, isoleucyl–proline and arginyl–proline, and the antioxidant maculosin were found in the top 20 metabolites with relatively high abundance. Additionally, the antioxidant activity of maculosin was further verified in this work. We concluded that the low molecule metabolites of A. macleodii QZ9-9 with relatively high antioxidant activity are interesting candidates for preparing desirable non-toxic antioxidants, thereby facilitating the high value-added utilization of macroalgae in the fields of cosmetic, food preservation, and pharmaceutical industries.

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Section: Discussionmentioning

confidence: 99%

Analysis of the Antioxidant Composition of Low Molecular Weight Metabolites from the Agarolytic Bacterium Alteromonas macleodii QZ9-9: Possibilities for High-Added Value Utilization of Macroalgae

Wang

Feng

et al. 2022

Antioxidants

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“…Glycosidases usually generate their synthetic functions in two ways. The first is the reverse hydrolysis reaction with monosaccharides as the substrates and water as the leaving group, which is thermodynamically controlled [92,93]. The second is the transglycosylation reaction typically with a (mono)glycosyl group as the leaving group, which is kinetically controlled [94,95].…”

Section: Chos Synthesis By Glycoside Hydrolasementioning

confidence: 99%

Chitin oligosaccharides for the food industry: production and applications

Zhang

Zhao

et al. 2022

Syst Microbiol and Biomanuf

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Chitin oligosaccharides (CHOS), high-value-added oligomers linked by N-acetyl-d-glucosamine (GlcNAc, NAG), and a small amount of d-glucosamine (GlcN, GA), have aroused increasing interest due to their excellent biological properties, including antibacterial, anti-inflammatory, and immunoprotective activities, and intestinal regulation. The efficient production and utilization of CHOS with high performance can solve problems from chitin as biowaste. However, the large-scale production of well-defined CHOS has not been fully accomplished due to the limited biotechnology and separation methods, thus impeding the research on their biological functions as well as their accurate applications. In this review, we comprehensively summarize the current preparation methods of CHOS, including the chemical, physical, enzymatic and biosynthetic methods. The advantages and disadvantages of the methods are discussed in terms of efficiency, economy, and environmental effects. Furthermore, the applications of CHOS in the food industry and their contributions to human health based on their excellent bioactivities are expounded. It is hoped that this review will help in providing new insights into the production of CHOS with high precision, and support the application of CHOS in serving the food industry as nutritional supplements or foods for special medical purposes. KeywordsChitin • Chitin oligosaccharides • Chitooligosaccharides • Production • Food applications Abbreviations CHOS Chitin oligosaccharides; N-acetyl chitooligosaccharides COS Chitooligosaccharides GlcNAc, NAG N-Acetyl-d-glucosamine GlcN, GA d-Glucosamine

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“…5 Due to the diversity of lactose-free products developed in the last decades, the commercialization of ⊎-galactosidases has great market potential. 6 ⊎-Galactosidase is produced by some species of microorganisms, such as Kluyveromyces marxianus (formerly known as Kluyveromyces fragilis and Saccharomyces fragilis), and molds such as Aspergillus niger and Aspergillus oryzae. 4,5,7,8 ⊎-Galactosidase is intracellular and therefore after fermentation it is necessary to disrupt the cells in order to obtain the enzyme.…”

Section: Introductionmentioning

confidence: 99%

“…Purification of the enzyme is ideal, but the costs involved do not make it a viable competitive option. 6,9 An alternative for the purification of ⊎-galactosidase is through tangential flow ultrafiltration with a 10 kDa membrane pore.…”

Section: Introductionmentioning

confidence: 99%

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Extraction of β‐galactosidase from Saccharomyces fragilisIZ 275 grown in cheese whey

Setti

Bosso

Morioka

et al. 2022

J of Chemical Tech & Biotech

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BACKGROUND The enzyme β‐galactosidase (EC 3.2.1.2.3) obtained from yeast is produced intracellularly. Cell extraction consists of the treatment of a cell suspension with chemical agents, thus obtaining the enzyme with biological activity. After obtaining the extracted enzyme, it is concentrated by ultrafiltration and dried. Lyophilization can be used in this step. The objective of this work was to study the production and extraction of β‐galactosidase from Saccharomyces fragilis IZ 275 using lactose from cheese whey. RESULTS Under optimum extraction conditions, 2% (v/v) chloroform, 37 °C for 6 h of extraction, 35% of lactose hydrolysis was achieved using 1% (v/v) β‐galactosidase during 10 h of hydrolysis. Extracted enzyme activity resulted in 81% lactose hydrolysis using 12% (v/v) enzyme at pH 6.0 and 37 °C. Enzymatic kinetics were evaluated using 12% of extracted enzyme in 5 h of hydrolysis reaction, and 100% lactose hydrolysis was obtained. The enzyme activity after extraction, concentration and lyophilization was 100%, 60% and 45.3% of lactose hydrolysis, respectively, after 5 h of hydrolysis reaction at 37 °C and pH 6.0. CONCLUSION The yeast S. fragilis IZ 275 grown in cheese whey produces intracellular β‐galactosidase and its extraction is efficient with the use of 2% chloroform at 37 °C for 6 h, allowing its use for industrial and pharmaceutical purposes. The extracted enzyme must be used at 37 °C and pH 6.0 at a concentration of 12% (v/v) of enzyme to obtain the total hydrolysis of lactose in 5 h of reaction. © 2022 Society of Chemical Industry (SCI).

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β-Galactosidase from Kluyveromyces lactis: Characterization, production, immobilization and applications - A review

Cited by 42 publications

References 226 publications

Analysis of the Antioxidant Composition of Low Molecular Weight Metabolites from the Agarolytic Bacterium Alteromonas macleodii QZ9-9: Possibilities for High-Added Value Utilization of Macroalgae

Analysis of the Antioxidant Composition of Low Molecular Weight Metabolites from the Agarolytic Bacterium Alteromonas macleodii QZ9-9: Possibilities for High-Added Value Utilization of Macroalgae

Chitin oligosaccharides for the food industry: production and applications

Extraction of β‐galactosidase from Saccharomyces fragilisIZ 275 grown in cheese whey

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