Enzyme Immobilization on Nanomaterials for Biosensor and Biocatalyst in Food and Biomedical Industry

Abstract

Enzymes exhibit a great catalytic activity for several physiological processes. Utilization of immobilized enzymes has a great potential in several food industries due to their excellent functional properties, simple processing and cost effectiveness during the past decades. Though they have several applications, they still exhibit some challenges. To overcome the challenges, nanoparticles with their unique physicochemical properties act as very attractive carriers for enzyme immobilization. The enzyme immobilization method is not only widely used in the food industry but is also a component methodology in the pharmaceutical industry. Compared to the free enzymes, immobilized forms are more robust and resistant to environmental changes. In this method, the mobility of enzymes is artificially restricted to changing their structure and properties. Due to their sensitive nature, the classical immobilization methods are still limited as a result of the reduction of enzyme activity. In order to improve the enzyme activity and their properties, nanomaterials are used as a carrier for enzyme immobilization. Recently, much attention has been directed towards the research on the potentiality of the immobilized enzymes in the food industry. Hence, the present review emphasizes the different types of immobilization methods that is presently used in the food industry and other applications. Various types of nanomaterials such as nanofibers, nanoflowers and magnetic nanoparticles are significantly used as a support material in the immobilization methods. However, several numbers of immobilized enzymes are used in the food industries to improve the processing methods which not only reduce the production cost but also the effluents from the industry.

Exhausted local lactate accumulation via injectable nanozyme-functionalized hydrogel microsphere for inflammation relief and tissue regeneration

“…In contrast, the immobilized MS@MCL maintained 75.36% of enzyme activity after 8 weeks. Nanozyme immobilized to microspheres was more resistant to pH and heat inactivation mainly due to covalent bonding via amido linkage [ 25 ]. These results indicated that the nanozyme inside the microsphere could remain stable for a long time.…”

Molecular studies of immunological enzyme clumping factor B for the inhibition of Staphylococcus aureus with essential oils of Nigella sativa

“…The present study was attempted to delineate the antibiofilm effect of N sativa essential oils against the pathogenic bacterium S aureus . In general, supplementation of N sativa oil in food products prevents hyperglycaemia and hypercholesterolemia 43 . Since it possesses the antimicrobial activity, it diminishes the microbial growth during food processing and storage as well as delays the oxidation of lipids in lipid containing foods.…”

Thiosulfate-Cyanide Sulfurtransferase a Mitochondrial Essential Enzyme: From Cell Metabolism to the Biotechnological Applications

“…Finally, the cyanide-detoxifying ability of rhodanese has also been exploited to develop biosensors for cyanide detection [ 182 , 183 , 184 , 185 ]. A fundamental issue for optimal performance in biosensors is preserving the catalytic activity of the enzyme immobilized in bioelectronic devices [ 186 , 187 ]. De Araujo and colleagues have adsorbed rhodanese onto Langmuir–Blodgett (LB) monolayers of the phospholipid di-myristoyl-phosphatidic acid (DMPA), and characterized the enzyme-films by fluorescence spectroscopy, polarization-modulated infrared reflection-absorption spectroscopy (PM-IRRAS), and atomic force microscopy.…”