A novel thermostable β-galactosidase from Bacillus coagulans with excellent hydrolysis ability for lactose in whey

Liu, Peng; Xie, Jiaxiao; Liu, Junhua; Ouyang, Jia

doi:10.3168/jds.2019-16654

Cited by 35 publications

(37 citation statements)

References 29 publications

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“…The dependence of BcGalB from temperature was studied and the maximal activity was found at 60 °C (Fig. 4C) that is quite similar to that of β-galactosidases from other B. coagulans strains [19,39,48]. Moreover, BcGalB exhibited high stability at a temperature of 50 °C given that approximately 60% of its initial activity was retained after incubation up to 24 hours (Fig.…”

Section: Characterization and Stability Properties Of Bcgalbmentioning

confidence: 55%

“…3) [38]. BcGalB bears three typical domains of the GH42 family as suggested by CD-Search and other reports [39,40]. E2E33_010705 was ampli ed by PCR from the genomic DNA of B. coagulans MA-13 and expressed in E. coli Rosetta™(DE3) pLysS cells as soluble, intracellular histidine-tagged protein (C-terminus).…”

Section: Sequence Analysis Cloning and Expression Of Bcgalbmentioning

confidence: 90%

“…Several strains of B. coagulans have been isolated and some glycosyl hydrolytic enzymes have been characterized [16][17][18][19][20]. Nevertheless, comprehensive studies about the intracellular and extracellular GH enzymes spectrum of this microorganism are missing as well as the characterization of the transglycosylation potential of β-galactosidase enzymes.…”

Section: Introductionmentioning

confidence: 99%

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Prebiotic Properties of Bacillus Coagulans MA 13: Production of Galactoside Hydrolyzing Enzymes and Characterization of the Transglycosylation Properties of a GH42 β-Galactosidase

Aulitto

Strazzulli

Sansone

et al. 2021

Preprint

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BackgroundThe spore-forming lactic acid bacterium Bacillus coagulans MA-13 has been isolated from canned beans manufacturing and successfully employed for the sustainable production of lactic acid from lignocellulosic biomass. Among lactic acid bacteria, B. coagulans strains are generally recognized as safe (GRAS) for human consumption. Low-cost microbial production of industrially valuable products such as lactic acid and various enzymes devoted to the hydrolysis of oligosaccharides and lactose, is of great importance to the food industry. Specifically, α- and β-galactosidases are attractive for their ability to hydrolyze not-digestible galactosides present in the food matrix as well as in the human gastrointestinal tract.ResultsIn this work we have explored the potential of B. coagulans MA-13 as a source of metabolites and enzymes to improve the digestibility and the nutritional value of food. A combination of mass spectrometry analysis with conventional biochemical approaches has been employed to unveil the intra- and extra- cellular glycosyl hydrolase (GH) repertoire of B. coagulans MA-13 under diverse growth conditions. The highest enzymatic activity was detected on β-1,4 and α-1,6-glycosidic linkages and the enzymes responsible for these activities were unambiguously identified as a β-galactosidase (GH42) and α-galactosidase (GH36), respectively. Whilst the former has been found only in the cytosol, the latter is localized also extracellularly. The export of this enzyme may occur through a not yet identified secretion mechanism, since a typical signal peptide is missing in the α-galactosidase sequence. A full biochemical characterization of the recombinant β-galactosidase has been carried out and the ability of this enzyme to perform homo- and hetero-condensation reactions to produce galacto-oligosaccharides, has been demonstrated. ConclusionsProbiotics which are safe for human use and are capable of producing high levels of both α-galactosidase and β-galactosidase are of great importance to the food industry. In this work we have proven the ability of B. coagulans MA-13 to over-produce these two enzymes that are commonly used for treatment of gastrointestinal diseases. Moreover, B. coagulans MA-13 can be employed for an eco-friendly production of prebiotics from dairy food waste because of the ability of β-galactosidase to synthesize galacto-oligosaccharides from lactose.

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Section: Characterization and Stability Properties Of Bcgalbmentioning

confidence: 55%

Section: Sequence Analysis Cloning and Expression Of Bcgalbmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Prebiotic Properties of Bacillus Coagulans MA 13: Production of Galactoside Hydrolyzing Enzymes and Characterization of the Transglycosylation Properties of a GH42 β-Galactosidase

Aulitto

Strazzulli

Sansone

et al. 2021

Preprint

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“…GAL is an enzyme which hydrolyzes the β-glycosidic bond formed between a galactose and its organic moiety [25]. It may also hydrolyze some α-L-arabinosides and β-D-fucosides but with much lower efficiency [26].…”

Section: Resultsmentioning

confidence: 99%

An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-l-Rhamnosidase and α-l-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate

Pieczywek

Cybulska

Zdunek

2020

IJMS

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The enzyme driven changes in plant cell wall structure during fruit ripening result in debranching, depolymerization and solubilization of pectin polysaccharides, which has an effect in terms of the postharvest quality losses in fruit. Atomic force microscopy (AFM) has revealed that diluted alkali soluble pectins (DASP) from fruit and vegetables have an interesting tendency to self-assemble into regular structures. However, the mechanism is not yet fully understood. The current study is aimed at investigating the role of neutral sugars, namely galactose, rhamnose and arabinose in the formation of the branched structure of DASP. β-galactosidase, α-l-rhamnosidase and α-l-arabinofuranosidase enzymes were used for the treatment of DASP extracted from Golden Delicious apple flesh (Malus domestica cv. Golden Delicious). The effects of the selective degradation of pectic polysaccharides after 15, 30, 60, 90 and 120 min of incubation were observed using AFM. The α-l-rhamnosidase enzyme activity on pectin extracted with Na2CO3 did not cause any visible or measurable degradation of the molecular structure. The moderate effects of β-galactosidase enzymatic treatment suggested the possible role of galactose in the branching of DASP molecules deposited on mica. Data obtained for α-l-arabinofuranosidase indicated the crucial role of arabinose in the formation and preservation of the highly branched structure of the DASP fraction.

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“…Because microbial lysis in the small intestine depends on bile salts, intracellular β-galactosidase might be released from cells through lysis during the passage through the GI tract or, at least, permeabilized cells might be necessary for an efficient lactose hydrolysis to occur in the small intestine (Mustapha et al, 1997). Furthermore, thermostable βgalactosidases have presently attracted considerable attention because of their significant advantages in processing (Liu et al, 2019). It would be worth considering whether we could use benchtop molecular biology and computer-assisted strategies to improve the thermostability of β-galactosidases from these candidate yeasts in future investigations.…”

Section: β-Galactosidase Activitymentioning

confidence: 99%

Microsatellite Markers Based Assessment of Rust Resistance Genes in Pakistani Bread Wheat Genotypes

2020

THE JAPS

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The probiotics are live microorganisms that, when administered in adequate amounts, confer a beneficial effect on host's health. Although most probiotics are bacteria, however, one yeast species (Saccharomyces boulardii) has also been characterized as probiotic. In this study, yeasts have been very important in the food industry and have several beneficial properties that bacteria do not have. In this study, yeast strains were isolated from fermented food and beverage. Various physiological features of the candidate probiotic isolates were preliminarily investigated, including bile salt and acid tolerance, cell surface hydrophobicity, autoaggregation, antioxidant activity, and β-galactosidase activity. We demonstrated several yeast strains have potential as probiotics. For example, Saccharomyces cerevisiae JYC2508 adapted well in a bile salt and acid tolerance test and also had good autoaggregation ability. Moreover, Kluyveromyces marxianus JYC2528 grew well in the bile salt and acid tolerance test and also had good performance with antioxidant activity, cell surface hydrophobicity, and β-galactosidase activity. The overall findings of this study showed that these yeast strains may offer promising probiotic traits relevant for further study.

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A novel thermostable β-galactosidase from Bacillus coagulans with excellent hydrolysis ability for lactose in whey

Cited by 35 publications

References 29 publications

Prebiotic Properties of Bacillus Coagulans MA 13: Production of Galactoside Hydrolyzing Enzymes and Characterization of the Transglycosylation Properties of a GH42 β-Galactosidase

Prebiotic Properties of Bacillus Coagulans MA 13: Production of Galactoside Hydrolyzing Enzymes and Characterization of the Transglycosylation Properties of a GH42 β-Galactosidase

An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-l-Rhamnosidase and α-l-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate

Microsatellite Markers Based Assessment of Rust Resistance Genes in Pakistani Bread Wheat Genotypes

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