Characterization of a Solvent-Tolerant Manganese Peroxidase (MnP) from G anoderma Lucidum and Its Application in Fruit Juice Clarification

Abstract

Manganese peroxidase (MnP) is necessary in fruit juice clarification for the degradation of phenolic compounds. In the present study, MnP was produced using basal medium supplemented with tamarind shell (1% w/v), ethanol (2% v/v) and gallic acid (1 mM) to a maximum activity of 65 U/mL. A 43.0 kDa MnP was purified by ammonium sulfate fractionation, Sephadex G-100 and DEAE-cellulose column chromatography with 6.5-fold and 13% yield. The optimal activity of the purified MnP was achieved at pH 5.5 and temperature of 45C with 2,6-dimethoxyphenol as substrate. The inhibitors sodium azide, cyanide and EDTA inhibited the MnP activity up to 100, 93 and 84%, respectively. MnP showed high activity and stability in the presence of different metal ions, surfactants and organic solvents. Clarification of different fruit juices with MnP showed its potential application in the food and beverage industry. PRACTICAL APPLICATIONSManganese peroxidase (MnP) is extensively used in various applications, such as pulp delignification, dye decoloration, biotransformation, biosensor applications and fruit juice clarification. Ganoderma lucidum-derived purified MnP is a solvent-tolerant metalloenzyme that showed its potential for industrial application in clarification of various fruit juices. The stability of MnP in the presence of various divalent cations, surfactants and solvents suggests that it could be used in industrial effluent treatments as well as the food and beverage industry.

Biotechnological Applications of Manganese Peroxidases for Sustainable Management

“…MnP is crucial in fruit juice clarification to decompose phenolic compounds. The use of MnP in the clarification of fruit juices showed its future utility in food and beverage processing, Manavalan et al (2015) reported clarification of various fruit juices using a solvent-tolerant MnP isolated from Ganoderma lucidum. They reported that pomegranate, lemon, and apple juices pretreated with MnP exhibited significant reductions in phenolic compounds up to 89, 85, and 78%, respectively.…”

Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity

“…The formation of turbidity and precipitation is related to the microorganisms, macromolecular substances, and metal ions in the tea wine (Held et al, 2015;Pal et al, 2018). Meanwhile, the formation mechanism of turbidity and precipitation is more complicated; choosing an appropriate clarification method based on the characteristics of the wine body is a current way to eliminate precipitation (Kashyap et al, 2001;Manavalan et al, 2015). At present, there are many clarification methods for tea wine including physical, chemical, and biological (Sandri et al, 2011;Ghosh et al, 2017).…”

“…At present, there are many clarification methods for tea wine including physical, chemical, and biological (Sandri et al, 2011;Ghosh et al, 2017). Physical clarification methods use adsorbents to adsorb the substances which produce precipitation in tea wine (Manavalan et al, 2015). Chemical clarification methods use clarifying agents such as gelatine, bentonite, chitosan, and plant-based clarifying agents (Rocha et al, 2015).…”