A thermostable-endo-β-(1,4)-mannanase from Pediococcus acidilactici (M17): purification, characterization and its application in fruit juice clarification

Nadaroğlu, Hayrünnisa; Adıgüzel, Gülşah; Adıgüzel, Ahmet; Sönmez, Zeynep

doi:10.1007/s00217-016-2735-8

Cited by 17 publications

(12 citation statements)

References 34 publications

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“…Among the isolated LAB strains, P. pentosaceus FB145 and FB181 were the most resistant to Cd. These species of Pediococcus had been widely used in food industry . The present study looked primarily at the evaluation of these Pediococcus spp.…”

Section: Resultsmentioning

confidence: 99%

Biosorption of cadmium by potential probiotic Pediococcus pentosaceus using in vitro digestion model

Yang

2019

Biotech and App Biochem

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An exponential increase of heavy metal toxicant in the human body is a growing health-related problem. In the present study, Pediococcus pentosaceus FB145 and FB181 strains were isolated from fermented seafood and served as highly Cd-resistant strains. The unchanged structural cells of P. pentosaceus strains after treatment with Cd cations were investigated using a scanning electron microscope energy dispersive X-ray analysis. Furthermore, both P. pentosaceus strains showed strong human gastrointestinal tract resistance properties. The Cd biosorption results fit the pseudo-second-order kinetics with capacities for P. pentosaceus FB145 and FB181 for Cd were 52.8 and 50.3 mg/g, respectively, whereas the maximum biosorption capacities were 52.65 and 50.35 mg/g, respectively. The equilibrium data were well fitted to the Freundlich isotherm model. The binding of Cd to bacterial cells may be caused by the presence of different functional groups such as carboxyl, amide, and phosphate on cell surface, which was confirmed by the Fourier transform infrared-attenuated total reflectance spectra. Moreover, these strains decreased the Cd bioaccessibility by 44.7-46.8% in the in vitro digestion model. These findings indicate that P. pentosaceus FB145 and FB181 are novel potent biosorbent for preventing cadmium toxicity and reducing its absorption into the human body.

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Section: Resultsmentioning

confidence: 99%

Biosorption of cadmium by potential probiotic Pediococcus pentosaceus using in vitro digestion model

Yang

2019

Biotech and App Biochem

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“…With regards to juice yields which were represented by volumes, purified A. terreus ARSA β-mannanase was efficient on the juices from apple, grapes, orange, peach, and apricot with a yield ratio of 167.65, 158.57, 143.23, 130.18, and 120.00%, respectively. The juice yields in this research were comparatively slightly higher than those obtained by purified Pediococcus acidilactici (M17) β-mannanase and Weissella viridescens LB37 β-mannanase (Adiguzel et al, 2016;Nadaroglu et al, 2017;Zhao et al, 2019). The use of crude β-mannanase can be more preferred because enzyme purification procedures need time and cost.…”

Section: Discussionmentioning

confidence: 66%

“…The use of enzymes enhances the output of juices, decreases its viscosity, and plays an important role in the fruit juice clarification. The process of juice clarification is mainly performed by the hydrolysis of carbohydrates polymers, which causes turbidity (Nadaroglu et al, 2017). Seasonal fruits such as apples, oranges, pomegranates, strawberries, and kiwis contain mannans (Adiguzel et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…Microbial β-mannanase (EC 3.2.1.78) has been widely used in many industries, including clarification of fruit juice, coffee industry, brewing, feed additive, pharmaceutical industries, detergents, in pulp and paper industries, oil recovery and well drilling (Yang et al, 2016;Nadaroglu et al, 2017;Favaro et al, 2020). Mannan-degrading enzymes, along with other glycosyl hydrolases, can be applied in the food industries to macerate and clarify fruit juices (Nadaroglu et al, 2017). Moreover, oligosaccharides that are used as prebiotics for improving growth of human intestinal microflora, including mannooligosaccharides, are also used as functional food ingredients (Shukla and Pletschke, 2013).…”

Section: Mangrove Purification Mannooligosaccharides Juice Clarificationmentioning

confidence: 99%

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Purification and Characterization of a Thermostable β-Mannanase from Halophilic Aspergillus terreus strain ARSA Associated to a Mangrove Plant of Red Sea Coast, Egypt, and its Application in Mannooligosaccharides Production and Juice Clarification

al.¹

2021

Egypt. J. of Aquatic Biolo. and Fish.

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“…P. acidilactici has been reported to play important roles in many fermented foods, such as wheat sourdough bread [40] and fruit juices [41], mostly contributing to the acidification of raw materials. P. acidilactici is also commonly found during Baijiu fermentation, such as Luzhoulaojiao-jiu aged pit mud [42] and fermented grains of sesame-flavor Baijiu [43].…”

Section: Discussionmentioning

confidence: 99%

Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture

Lu²,

Zhang

et al. 2019

Microorganisms

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Chinese Baijiu is principally produced through a spontaneous fermentation process, which involves complex microorganism communities. Among them, yeasts and lactic acid bacteria (LAB) are important communities. The study examined the isolated strains from fermented grains of Baijiu regarding their activity of α-amylase and glucoamylase, ethanol tolerance, glucose utilization, as well as metabolite production in the process of laboratory-scale sorghum-based fermentation. Selected strains (Saccharomycopsis fibuligera 12, Saccharomyces cerevisiae 3, and Pediococcus acidilactici 4) were blended in different combinations. The influence of selected strains on the metabolic variation in different semi-solid fermentations was investigated by gas chromatography–mass spectrometry (GC–MS) accompanied by multivariate statistical analysis. According to the principal component analysis (PCA), the metabolites produced varied in different mixtures of pure cultures. S. fibuligera produced various enzymes, particularly α-amylase and glucoamylase, and exhibited a better performance compared with other species regarding the ability to convert starch to soluble sugars and positively affect the production process of volatile compounds. S. cerevisiae had a high fermentation capacity, thereby contributing to substrates utilization. Lactic acid bacteria had a good ability to produce lactic acid. This study attaches importance to the special functions of S. fibuligera, S. cerevisiae, and P. acidilactici in Chinese Baijiu making, and investigates their metabolic characteristics in the process of lab-scale semi-solid fermentation.

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A thermostable-endo-β-(1,4)-mannanase from Pediococcus acidilactici (M17): purification, characterization and its application in fruit juice clarification

Cited by 17 publications

References 34 publications

Biosorption of cadmium by potential probiotic Pediococcus pentosaceus using in vitro digestion model

Biosorption of cadmium by potential probiotic Pediococcus pentosaceus using in vitro digestion model

Purification and Characterization of a Thermostable β-Mannanase from Halophilic Aspergillus terreus strain ARSA Associated to a Mangrove Plant of Red Sea Coast, Egypt, and its Application in Mannooligosaccharides Production and Juice Clarification

Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture

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