Effect of physicochemical parameters on the polygalacturonase of an <i>Aspergillus sojae</i> mutant using wheat bran, an agro‐industrial waste, via solid‐state fermentation

Demi̇r, Hande; Tarı, Canan

doi:10.1002/jsfa.7543

Cited by 17 publications

(4 citation statements)

References 44 publications

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“…A recent research by Demir and Tari [33] has characterized the stability of this enzyme (produced by SSF) under different conditions. The study revealed that PG from a mutant A. sojae ATCC 20235 strain produced by SSF was an acidic pectinase displaying its optimum activity on polygalacturonic acid in the pH range of 4.0-5.0 and at a temperature of 40°C.…”

Section: Resultsmentioning

confidence: 99%

Aspergillus sojae Tarafından Üretilen Poligalakturonazın Kısmi Saflaştırılması için Kromatografik Bir Yaklaşım

Şen¹,

Mata-Gómez²,

Rito‐Palomares³

et al. 2017

Akademik Gıda

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A Chromatographic Approach for Partial Purification of Polygalacturonase Produced byAspergillus sojae ABSTRACTThe aim of this study was to produce polygalacturonase from A. sojae mutant and partially purify the crude extract by chromatographic methods. As a preliminary step for the confirmation of its peptides, matrix-assisted laser-desorptionionization-time-of-flight mass spectrometry (Maldi-TOF MS) analysis was performed on in-gel digested sodiumdodecyl-sulphate-polyacrylamide-gel-electrophoresis (SDS-PAGE) gels. Three different carbon sources were employed in submerged and solid-state fermentations for the production of polygalacturonase. Crude extract was first purified by ion-exchange chromatography (IEXC) and followed further by size exclusion chromatography. Crude extracts obtained from sub-merged [of bitter orange peel, sugar beet molasses and (NH4)2SO4] and solid-state [of wheat bran, sugar beet and HCl] fermentation exhibited high levels of polygalacturonase enzyme activity (95.22 and 50.27 U/mL, respectively). Size exclusion of IEXC pooled fraction (180, 200 and 220 mM salt fractions) revealed the highest yield (36%) and purification fold (2.00). The likely polygalacturonase bands from SDS-PAGE were in-gel digested and analyzed by Maldi-TOF MS in route for peptides confirmation.

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Section: Resultsmentioning

confidence: 99%

Aspergillus sojae Tarafından Üretilen Poligalakturonazın Kısmi Saflaştırılması için Kromatografik Bir Yaklaşım

Şen¹,

Mata-Gómez²,

Rito‐Palomares³

et al. 2017

Akademik Gıda

Self Cite

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“…The substrate concentration for experiments of PGA was 0·25 ppm. The specific activity (U = 1 unit of PGA) was defined as the amount of the enzyme that released 1 μmol of PGA per unit time per unit volume (Demir and Tari ).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of process involved in the production of aromatic compounds in Gram‐negative bacteria isolated from vanilla ( Vanilla planifolia ex. Andrews) beans

et al. 2019

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Aim The present investigation was aimed at isolating and identifying bacterial strains from cured vanilla beans. Additionally, the study focused on evaluating bacterial processes pertaining to the aromatic compounds production (ACP). Methods and Results Three bacteria were isolated from Vanilla planifolia beans, previously subjected to the curing process. According to morphological, biochemical and 16S rRNA analysis, the strains were identified as Citrobacter sp., Enterobacter sp. and Pseudomonas sp. The polygalacturonase activity (PGA) was determined using the drop, cup‐plate and DNS methods. Aromatic compounds production was analysed by cup‐plate method using FA as substrate and quantified by high performance liquid chromatography (ppm), the functional groups of vanillic acid (VA) were identified by FT‐IR and the aromatic compounds (AC) resistance was determined and reported as minimum inhibitory concentration. Citrobacter sp., Enterobacter sp. and Pseudomonas showed PGA (70·31 ± 364, 76·07 ± 12·47 and 51 ± 10·92 U ml−1 respectively), were producers of VA (3·23 ± 0·49, 324 ± 41 and 265·99 ± 11·61 ppm respectively) and were resistant to AC. Conclusions The Gram‐negative bacteria isolated from V. planifolia beans were responsible for ACP. Significance and Impact of the Study This is the first evidence for the role of Gram‐negative bacterial isolates from cured Mexican V. planifolia beans in the process related to ACP.

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“…Enzyme activities were calculated using the absorbance values measured at 500 nm wavelength and the galacturonic acid standard curve. One unit of enzyme activity is defined as the amount of enzyme that liberates 1 μmol of galacturonic acid in 1 min under standard assay conditions and activity values are given in U/mL [16][17][18][33][34][35][36][37][38].…”

Section: Enzyme Analysismentioning

confidence: 99%

Effect of process parameters and microparticle addition on polygalacturonase activity and fungal morphology of Aspergillus sojae

Germeç

Karahalil

Yatmaz

et al. 2021

Biomass Conv. Bioref.

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In this study, the effects of process parameters (initial glucose concentrations, inoculation rates, and nitrogen sources including yeast extract, beef extract, and ammonium nitrate instead of peptone) on polygalacturonase production by Aspergillus sojae in the shaking incubator were examined. Subsequently, the effect of talcum microparticles on activity and morphology was investigated. Based on the results, the highest activity and lowest pellet diameter were 41.91 U/mL and 1411.9 µm when initial glucose concentration and inoculation size were 20 g/L and 12% (v/v), respectively. Besides, as inoculation rate increased, maximum specific growth rate and saturation constant decreased from 0.39 to 0.27 day −1 and 21.26 to 3.50 g/L, respectively. It was determined that highest activity and lowest pellet diameter were found as 18.53 U/mL and 2953.0 µm when medium was supplemented with 2.5 g/L yeast extract. It was also found that as yeast extract and beef extract concentrations increased, pellet diameter decreased. Additionally, medium was supplemented with talcum as a microparticle (0-25 g/L), and maximum activity was 26.59 U/mL (pellet diameter was 2756.3 µm) when talcum concentration was 5 g/L. In addition, as talcum concentration increases from 0.1 to 5 g/L, the biomass concentration increased relatively, but the enzyme activity increased significantly. However, although talcum concentration in the medium is increased until 20 g/L, while the biomass concentration increased, the activity decreased. Compared to control fermentation (without talcum), the activity increased ninefold. Polygalacturonase was also partially purified via ultrafiltration with the purification fold of 1.84. Consequently, fungal morphology in submerged fermentation can be controlled by microparticle addition fermentation, and thus the enzyme activity can be increased.

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Effect of physicochemical parameters on the polygalacturonase of an Aspergillus sojae mutant using wheat bran, an agro‐industrial waste, via solid‐state fermentation

Cited by 17 publications

References 44 publications

Aspergillus sojae Tarafından Üretilen Poligalakturonazın Kısmi Saflaştırılması için Kromatografik Bir Yaklaşım

Aspergillus sojae Tarafından Üretilen Poligalakturonazın Kısmi Saflaştırılması için Kromatografik Bir Yaklaşım

Evaluation of process involved in the production of aromatic compounds in Gram‐negative bacteria isolated from vanilla ( Vanilla planifolia ex. Andrews) beans

Effect of process parameters and microparticle addition on polygalacturonase activity and fungal morphology of Aspergillus sojae

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