Cold-active enzymes in food biotechnology: An updated mini review

doi:10.7324/jabb.2018.60310

Cited by 21 publications

(20 citation statements)

References 31 publications

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“…Higher temperatures will cause distortion of the enzyme’s active site, which can drastically reduce the activity [40,41,42]. High catalytic activities among cold-adapted enzymes have been reported at temperatures ranging from 0 to 30 °C [3,43,44,45]. LSK25 lipase recorded an optimum lipolytic activity at 30 °C, consistent with the studies of Alquanti et al (2002) [46], Zhang et al (2007) [47], Jiewei et al (2014) [48], Ganasen et al (2016) [17].…”

Section: Discussionmentioning

confidence: 99%

New Recombinant Cold-Adapted and Organic Solvent Tolerant Lipase from Psychrophilic Pseudomonas sp. LSK25, Isolated from Signy Island Antarctica

Salwoom

Rahman

Salleh

et al. 2019

IJMS

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In recent years, studies on psychrophilic lipases have become an emerging area of research in the field of enzymology. The study described here focuses on the cold-adapted organic solvent tolerant lipase strain Pseudomonas sp. LSK25 isolated from Signy Station, South Orkney Islands, maritime Antarctic. Strain LSK25 lipase was successfully cloned, sequenced, and over-expressed in an Escherichia coli system. Sequence analysis revealed that the lipase gene of Pseudomonas sp. LSK25 consists of 1432 bp, lacks an N-terminal signal peptide and encodes a mature protein consisting of 476 amino acids. The recombinant LSK25 lipase was purified by single-step purification using Ni-Sepharose affinity chromatography and had a molecular mass of approximately 65 kDa. The final recovery and purification fold were 44% and 1.3, respectively. The LSK25 lipase was optimally active at 30 °C and at pH 6. Stable lipolytic activity was reported between temperatures of 5–30 °C and at pH 6–8. A significant enhancement of lipolytic activity was observed in the presence of Ca2+ ions, the organic lipids of rice bran oil and coconut oil, a synthetic C12 ester and a wide range of water immiscible organic solvents. Overall, lipase strain LSK25 is a potentially desirable candidate for biotechnological application, due to its stability at low temperatures, across a range of pH and in organic solvents.

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Section: Discussionmentioning

confidence: 99%

New Recombinant Cold-Adapted and Organic Solvent Tolerant Lipase from Psychrophilic Pseudomonas sp. LSK25, Isolated from Signy Island Antarctica

Salwoom

Rahman

Salleh

et al. 2019

IJMS

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“…Plausible biotechnological applications of low temperature, high lipase activity strains include as detergent additives or in the processing of volatile substances due to their ability to reduce processing temperature and thereby bring down energy costs [15]. The abiotic parameters of strain LSK25 documented here, with optimum lipase production at 10 °C and near-neutral pH, are similar to those of cold-adapted lipase enzymes currently used in industrial applications such as cheese ripening [42], food storage [43], water treatment, cold water detergents [44], and cosmetics [45].…”

Section: Discussionmentioning

confidence: 99%

“…CLPs have evolved specific structural features which provide thermal flexibility around the active site and high specific activity at low temperatures [11]. Such characteristics have paved the way for their use in various industrial applications, such as leather processing, medical and pharmaceutical preparations, fine chemical synthesis, detergent additives, food processing, and environmental bioremediation [12,13,14,15]. To date, many studies have focused on the production of lipase enzymes from thermophiles [16,17,18], and little attention has been paid to the potential for the production of cold-adapted lipases sourced from the microbiota of extremely cold environments.…”

Section: Introductionmentioning

confidence: 99%

Isolation, Characterisation, and Lipase Production of a Cold-Adapted Bacterial Strain Pseudomonas sp. LSK25 Isolated from Signy Island, Antarctica

et al. 2019

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In recent years, studies on psychrophilic lipases have been an emerging area of research in the field of enzymology. This study focuses on bacterial strains isolated from anthropogenically-influenced soil samples collected around Signy Island Research Station (South Orkney Islands, maritime Antarctic). Limited information on lipase activities from bacteria isolated from Signy station is currently available. The presence of lipase genes was determined using real time quantification PCR (qPCR) in samples obtained from three different locations on Signy Island. Twenty strains from the location with highest lipase gene detection were screened for lipolytic activities at a temperature of 4 °C, and from this one strain was selected for further examination based on the highest enzymatic activities obtained. Analysis of 16S rRNA sequence data of this strain showed the highest level of sequence similarity (98%) to a Pseudomonas sp. strain also isolated from Antarctica. In order to increase lipase production of this psychrophilic strain, optimisation of different parameters of physical and nutritional factors were investigated. Optimal production was obtained at 10 °C and pH 7.0, at 150 rev/min shaking rate over 36 h incubation.

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“…It is expected that the applications of these enzymes will be more than that of thermostable enzymes due to their energy consumption pattern. They will have desirable applications in the processing of milk, meat, juices, and baking to reduce fermentation time and retain flavours (Kuddus, 2018). They can be used for ambient processing in arctic regions of the world.…”

Section: Cold-active Enzymesmentioning

confidence: 99%

“…These including fishes and microorganisms that possess optimum growth activities at lower temperatures. The enzymes are very rare at present and their application in biotechnology and food processing is also not very common (Kuddus, 2018).…”

Section: Cold-active Enzymesmentioning

confidence: 99%

The Roles of Enzyme in Food Processing - An Overview

Abdullahi¹,

Atiku²,

Umar³

2021

FJS

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Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activities. Recent advances in genetic engineering and recombinant DNA technology permit the production of enzymes with exceptional properties. The current trends in the production of Extremozymes will open doors for using enzymes under extreme conditions of temperature, pH, and pressure. In food, processing enzymes can be used as ingredients, processing aid, or as a catalyst for both pre-and post-consumption catalysis. Enzymes improve the quality, shelf life, stability, and sensory properties of foods. They play important roles in food processing by lowering energy consumption, minimizing waste, producing desired products specifically required, and making foods more affordable, palatable, and available

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Cold-active enzymes in food biotechnology: An updated mini review

Cited by 21 publications

References 31 publications

New Recombinant Cold-Adapted and Organic Solvent Tolerant Lipase from Psychrophilic Pseudomonas sp. LSK25, Isolated from Signy Island Antarctica

New Recombinant Cold-Adapted and Organic Solvent Tolerant Lipase from Psychrophilic Pseudomonas sp. LSK25, Isolated from Signy Island Antarctica

Isolation, Characterisation, and Lipase Production of a Cold-Adapted Bacterial Strain Pseudomonas sp. LSK25 Isolated from Signy Island, Antarctica

The Roles of Enzyme in Food Processing - An Overview

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