Feruloyl esterases as a tool for the release of phenolic compounds from agro-industrial by-products

Benoit, Isabelle; Navarro, David; Marnet, Nathalie; Rakotomanomana, Nnjara; Lesage‐Meessen, Laurence; Sigoillot, Jean‐Claude; Asther, Marcel; Asther, Michèle

doi:10.1016/j.carres.2006.04.020

Cited by 151 publications

(87 citation statements)

References 51 publications

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“…The polyphenolic compounds and glucose also increased in the fruits and lentils treated by carbohydrate-hydrolyzing enzymes (Dueñas et al, 2007). In addition, Benoit et al(2006) speculated about a positive correlation between glucose and total phenolic compound in agro-industrial by-products treated by feruloyl esterases.…”

Section: Extraction Efficiency Of Unripe Apple Polyphenol With the Enmentioning

confidence: 98%

“…Hence, p-coumaric acid and ferulic acid have been recognized as indicators of decomposition of lignin during the enzyme hydrolysis process (Meyer et al, 1998). Furthermore, chlorogenic acid (3-or 5-caffeoylquinic acid) is the ester compound of caffeic acid and quinic acid, and the increase of caffeic acid could be observed by the carbohydratehydrolyzing enzyme treatment (Renard et al, 2001;Benoit et al, 2006;Zheng et al, 2008).…”

Section: Extraction Efficiency Of Unripe Apple Polyphenol With the Enmentioning

confidence: 99%

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Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Zheng

Hwang

Chung

2009

J. Zhejiang Univ. Sci. B

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Abstract:The effects of process variables such as enzyme types, enzyme ratio, reaction temperature, pH, time, and ethanol concentration on the extraction of unripe apple polyphenol were investigated. The results indicated that Viscozyme L had the strongest effect on polyphenols extraction and was selected to study the polyphenol composition. The ratio of enzyme (Viscozyme L) to substrate (2 fungal beta-glucanase units (FBG)) at 0.02, reaction at pH 3.7, 50 °C for 12 h, and ethanol concentration of 70% were chosen as the most favorable extraction condition. Total phenolic content (TPC), reducing sugar content (RSC), and extraction yield increased by about 3, 1.5, and 2 times, respectively, compared with control. The contents of p-coumaric acid, ferulic acid, and caffeic acid increased to 8, 4, and 32 times, respectively. The enzyme-aided polyphenol extraction process from unripe apples might be applied to food industry for enhancing bioactive compound production.

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Section: Extraction Efficiency Of Unripe Apple Polyphenol With the Enmentioning

confidence: 98%

Section: Extraction Efficiency Of Unripe Apple Polyphenol With the Enmentioning

confidence: 99%

Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Zheng

Hwang

Chung

2009

J. Zhejiang Univ. Sci. B

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“…In it, Benoit et al (2006) refer to quite lower levels of release pointing values of 16% and 58% of p-coumaric and ferulic acids respectively in steam exploded wheat straw. Nevertheless, these authors considered these results good due to the highly resistant cell wall structure of wheat straw.…”

mentioning

confidence: 98%

“…Hydroxycinnamic acids, particularly ferulic acid and p-coumaric acid ( Figure 1.4), and to some extent, caffeic and sinapic acids occur widely in the cell walls of wheat straw (Benoit et al, 2006) and their probable role is to decrease cell wall biodegradability and regulate the growth by crosslinking of cell wall polymers (Mastihuba et al, 2002). Furthermore, phenolic cross-links using ferulic or p-coumaric acids contribute to the Modification of wheat straw lignin by solid state fermentation with white-rot fungi 7 structural integrity of the cell wall by mediating direct covalent interactions between hemicellulose chains and lignin (Panagiotou et al, 2007;Buranov et al, 2008).…”

mentioning

confidence: 99%

Modification of wheat straw lignin by solid state fermentation with white-rot fungi

Dinis

Bezerra

Nunes

et al. 2009

Bioresource Technology

163

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“…Ferulic acid esterases (FAEs; EC 3.1.1.73), also known as feruloyl, cinnamic acid or cinnamoyl esterases, are able to release ferulic acid and other cinnamic acids from plant cells (Benoit et al 2006;Fazary and Ju 2008). Ferulic acid esterases are classified based on their substrate specificity for methyl esters, i.e.…”

Section: Introductionmentioning

confidence: 99%

Enrichment of maize and triticale bran with recombinant Aspergillus tubingensis ferulic acid esterase

Zwane

Zyl²,

Duodu

et al. 2017

J Food Sci Technol

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Ferulic acid is a natural antioxidant found in various plants and serves as a precursor for various fine chemicals, including the flavouring agent vanillin. However, expensive extraction methods have limited the commercial application of ferulic acid, in particular for the enrichment of food substrates. A recombinant Aspergillus tubingensis ferulic acid esterase Type A (FAEA) was expressed in Aspergillus niger D15#26 and purified with anion-exchange chromatography (3487 U/mg, K m = 0.43 mM, K cat = 0.48/min on methyl ferulate). The 36-kDa AtFAEA protein showed maximum ferulic acid esterase activity at 50°C and pH 6, suggesting potential application in industrial processes. A crude AtFAEA preparation extracted 26.56 and 8.86 mg/g ferulic acid from maize bran and triticale bran, respectively, and also significantly increased the levels of p-coumaric and caffeic acid from triticale bran. The cost-effective production of AtFAEA could therefore allow for the enrichment of brans generally used as food and fodder, or for the production of fine chemicals (such as ferulic and p-coumaric acid) from plant substrates. The potential for larger-scale production of AtFAEA was demonstrated with the A. niger D15[AtfaeA] strain yielding a higher enzyme activity (185.14 vs.83.48 U/ml) and volumetric productivity (3.86 vs. 1.74 U/ ml/h) in fed-batch than batch fermentation.

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Feruloyl esterases as a tool for the release of phenolic compounds from agro-industrial by-products

Cited by 151 publications

References 51 publications

Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Modification of wheat straw lignin by solid state fermentation with white-rot fungi

Enrichment of maize and triticale bran with recombinant Aspergillus tubingensis ferulic acid esterase

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