Highly stable laccase from repeated-batch culture of Funalia trogii ATCC 200800

Yeşilada, Özfer; Birhanlı, Emre; Ozmen, Nesrin; Ercan, Sinem

doi:10.1134/s0003683814010128

Cited by 12 publications

(11 citation statements)

References 34 publications

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“…Although a significant decrease in laccase activity was observed, a residual activity of 3.1 × 10 −5 U/µg FA remained. Laccases from white rot fungus are typically stable within temperatures of 20-50 • C. The half-life of crude LccFtr was reported to be about five minutes at 70 • C [34]. However, the residual activity of the enzyme revealed that LccFtr resisted higher temperatures (85 • C) when enclosed in the gel structure.…”

Section: Viscoelastic Properties Of Sweetened Fibrex and Gelatin Gelsmentioning

confidence: 99%

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

2019

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Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/µg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.

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Section: Viscoelastic Properties Of Sweetened Fibrex and Gelatin Gelsmentioning

confidence: 99%

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

2019

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“…Laccase (EC 1.10.3.2) activity was determined by measuring the increase in absorbance of ABTS [2,2′-Azinobis(3-ethylbenzthiazoline-6-sulfonic acid)] at 420 nm (Yesilada et al, 2014b). The assay mixture contained 100 mM sodium acetate buffer (pH 5.0), 0.5 mM ABTS, suitable amounts of cell-free culture filtrate and cell-free intracellular extract of the bacterium, and culture filtrate of F. trogii (Birhanli and Yesilada, 2006;Birhanli et al, 2013).…”

Section: Assaysmentioning

confidence: 99%

“…Temperature is a critical parameter for laccase activity (Yesilada et al, 2014b) and also for enzymatic decolorization of the textile dye (Yeşilada et al, 2014a).…”

Section: The Effect Of Temperature On Biodecolorizationmentioning

confidence: 99%

Comparison of indigo carmine decolorization by Pseudomonas aeruginosa and crude laccase enzyme from Funalia trogii

et al. 2019

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The effects of incubation time, temperature, initial pH, and dye concentration on the indigo carmine decolorization activity of Pseudomonas aeruginosa ATCC 10145 and some factors on the decolorization potential of crude laccase enzyme obtained from Funalia trogii ATCC 200800 were comparatively investigated. This bacterium showed effective decolorization activity at all agitation and temperature values. Indigo carmine was greatly decolorized by P. aeruginosa at all pH values except pH 10. A decrease in decolorization activity occurred with increasing dye concentration, but this bacterium effectively decolorized the dye within 24 h. The decolorization process was through microbial metabolism, not biosorption. No decolorization or laccase activity could be obtained by the cell-free intracellular extract or culture filtrate of this bacterium. On the other hand, crude laccase effectively decolorized indigo carmine under highly acidic conditions, especially at pH 3.0 as 57% in 300 seconds. This activity decreased progressively due to the increase in pH values. In a short incubation period and at high temperature values, the crude laccase enzyme removed the color of the dye at 50 °C (56%), 60 °C (45%), and 70 °C (38%). These data are important for improving methods for decolorization of textile dyes used at high temperatures in various industrial applications.

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“…But high amounts of sludge formation and insufficient degradation of dyes and removal of their degradation products are the disadvantages of physicochemical processes. However, their economic unfeasibility and environmental pollutant potential of the chemicals used are the other negative aspects of physicochemical processes [7][8][9]. In addition, the yield of color removal in traditional biological wastewater treatment methods is low.…”

Section: Introductionmentioning

confidence: 99%

Comparatively Investigation of Textile Dye Decolorization by a White Rot Fungus and Various Bacterial Strains

Birhanlı¹,

Yeşilada²,

Çabuk³

et al. 2021

Adıyaman University Journal of Science

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The aim of this study is to comparatively investigate the decolorization of Reactive Blue 171 (RB 171) by using three different bacterial strains as Bacillus megaterium A1 (A1), Gordonia sp. MC-D1 (D1), and Bacillus pumilus D3 (D3) and also a white rot fungus (Pleurotus ostreatus). All tested bacteria were incubated with RB 171 dye at 150 mg/L concentration for 24-72 h under static or agitated (150 rpm) conditions while the fungus was incubated with 150 mg/L of the dye under the same conditions for 3-24 h. The highest bacterial decolorization values were obtained after 72 h of incubation under static conditions, and the maximum decolorization rates were detected as 84, 83 and 75% for A1, D1, and D3, respectively. However, the color of RB 171 dye was removed at 93% rate by Pleurotus ostreatus under static conditions after 24 h of incubation. Similar results were also obtained from the agitated studies of the tested fungal and bacterial strains except A1. The maximum Birhanlı et al. (2021) ADYU J SCI, 11(2), 350-361 351 decolorization values obtained with A1, D1, and D3 at 150 rpm, 72 h were 30, 88 and 89%, respectively. The highest decolorization activities of Pleurotus ostreatus were 93% for both static and agitated (150 rpm) conditions. In addition, zymogram analyzes of the fungal culture fluids obtained from SBM, and SBM containing 150 mg/L RB 171 were also performed to detect the presence of laccase.

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Highly stable laccase from repeated-batch culture of Funalia trogii ATCC 200800

Cited by 12 publications

References 34 publications

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

Comparison of indigo carmine decolorization by <i>Pseudomonas</i> <i>aeruginosa</i> and crude laccase enzyme from <i>Funalia</i> <i>trogii</i>

Comparatively Investigation of Textile Dye Decolorization by a White Rot Fungus and Various Bacterial Strains

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