Biotechnological Applications of β-Glucosidases in Biomass Degradation

Mishra, Sushma; Goyal, D.P.; Kumar, Amit; Dantu, Prem Kumar

doi:10.1007/978-3-030-25506-0_10

Cited by 5 publications

(2 citation statements)

References 153 publications

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“…β-glucose turns into β-hydroxymethylfurfural compounds with strong acid conditions when it becomes dehydrated. The β-hydroxymethylfurfural compounds react with anthrone to create derivatives that are measured to determine the cellulose content (Mishra et al, 2019).…”

Section: Determination Of Psms Content In Injured Pecan Branchesmentioning

confidence: 99%

Pecan secondary metabolites influenced the population of Zeuzera coffeae by affecting the structure and function of the larval gut microbiota

Wang,

Zhang,

Kong

et al. 2024

Front. Microbiol.

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BackgroundThe plant secondary metabolites (PSMs), as important plant resistance indicators, are important targets for screening plant insect resistance breeding. In this study, we aimed to investigate whether the population of Zeuzera coffeae (ZC) is affected by different varieties of Carya illinoinensis PSMs content. At the same time, the structure and function of the gut microbiome of ZC were also analyzed in relation to different pecan varieties.MethodsWe counted the populations of ZC larvae in four pecan varieties and determined the content of four types of PSMs. The structure and function of the larval gut microbiota were studied in connection to the number of larvae and the content of PSMs. The relationships were investigated between larval number, larval gut microbiota, and PSM content.ResultsWe found that the tannins, total phenolics, and total saponins of 4 various pecans PSMs stifled the development of the ZC larval population. The PSMs can significantly affect the diversity and abundance of the larval gut microbiota. Enrichment of ASV46 (Pararhizobium sp.), ASV994 (Olivibacter sp.), ASV743 (Rhizobium sp.), ASV709 (Rhizobium sp.), ASV671 (Luteolibacter sp.), ASV599 (Agrobacterium sp.), ASV575 (Microbacterium sp.), and ASV27 (Rhizobium sp.) in the gut of larvae fed on high-resistance cultivars was positively associated with their tannin, total saponin, and total phenolic content. The results of the gut microbiome functional prediction for larvae fed highly resistant pecan varieties showed that the enriched pathways in the gut were related to the breakdown of hazardous chemicals.ConclusionOur findings provide further evidence that pecan PSMs influence the structure and function of the gut microbiota, which in turn affects the population stability of ZC. The study’s findings can serve as a theoretical foundation for further work on selecting ZC-resistant cultivars and developing green management technology for ZC.

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Section: Determination Of Psms Content In Injured Pecan Branchesmentioning

confidence: 99%

Pecan secondary metabolites influenced the population of Zeuzera coffeae by affecting the structure and function of the larval gut microbiota

Wang,

Zhang,

Kong

et al. 2024

Front. Microbiol.

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“…Plants contain β-glucosidases belonging to GH1, GH3, and GH5 [58,172,173], of which GH1 is the most characterized [2]. These enzymes play a crucial role in several biological processes in plants, including growth, development, and response to environmental stress [174]. During endosperm germination, β-glucosidases and other glycosidases and glycanases degrade the plant cell wall, leading to the formation of intermediates for cell-wall lignification.…”

Section: Plant β-Glucosidasesmentioning

confidence: 99%

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

Muradova,

Proskura,

Canon

et al. 2023

Foods

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Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.

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A Microfluidic Countercurrent Reactor for Accelerating Enzymatic Reactions

et al. 2023

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Enzymes are important catalysts in biochemical reactions with superior regio, stereo, and substrate selectivity. However, enzymatic reaction systems have drawbacks including product inhibition, difficulty recycling, and poor stability. Importantly, the rate of an enzyme catalyzed reaction diminishes rapidly due to product inhibition and substrate depletion, making it difficult for many enzymes to catalyze a reaction to completion. The outcome is a mixture of unreacted substrates being present in the final reaction, necessitating additional separation steps that increase costs. This study presents a microfluidic reactor for accelerating enzyme catalyzed reactions using a countercurrent design that continuously removes products and adds fresh substrate into the reaction, allowing enzymes to operate under better reaction conditions. It demonstrates that countercurrent flow accelerates enzymatic reactions in our system up to 36 % for horseradish peroxidase and 21 % for β‐glucosidase compared to cocurrent flow, and the resulting reaction solution contains highly pure product with minimal substrate contamination.

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Biotechnological Applications of β-Glucosidases in Biomass Degradation

Cited by 5 publications

References 153 publications

Pecan secondary metabolites influenced the population of Zeuzera coffeae by affecting the structure and function of the larval gut microbiota

Pecan secondary metabolites influenced the population of Zeuzera coffeae by affecting the structure and function of the larval gut microbiota

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

A Microfluidic Countercurrent Reactor for Accelerating Enzymatic Reactions

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