Life cycle assessment of β-Galactosidase enzyme production

Feijoo, Sara; González‐García, Sara; Lema, Juan M.; Moreira, Marı́a Teresa

doi:10.1016/j.jclepro.2017.07.076

Cited by 18 publications

(15 citation statements)

References 14 publications

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“…Currently, these enzymes are produced in yeast, fungi or bacteria in fermentation systems. Life cycle analysis of β‐glucosidase, used for digesting milk products, revealed that, for each kg of β‐glucosidase enzyme, 52 kg of CO 2 are released from fermentation, along with 18,140 kg wastewater and > 15 kg of solid debris and carbon monoxide, methane and other toxic gasses, in addition to environmental stress caused by toxic chemicals used in cleaning the fermenters used in enzyme production (Feijoo et al ., 2017). Considering the millions of tons of microbial biomass produced every day, dealing with global CO 2 emission and toxic effluents is a major environmental challenge.…”

Section: Introductionmentioning

confidence: 99%

Green giant—a tiny chloroplast genome with mighty power to produce high‐value proteins: history and phylogeny

Daniell

Jin

Zhu

et al. 2021

Plant Biotechnology Journal

109

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Summary Free‐living cyanobacteria were entrapped by eukaryotic cells ~2 billion years ago, ultimately giving rise to chloroplasts. After a century of debate, the presence of chloroplast DNA was demonstrated in the 1960s. The first chloroplast genomes were sequenced in the 1980s, followed by ~100 vegetable, fruit, cereal, beverage, oil and starch/sugar crop chloroplast genomes in the past three decades. Foreign genes were expressed in isolated chloroplasts or intact plant cells in the late 1980s and stably integrated into chloroplast genomes, with typically maternal inheritance shown in the 1990s. Since then, chloroplast genomes conferred the highest reported levels of tolerance or resistance to biotic or abiotic stress. Although launching products with agronomic traits in important crops using this concept has been elusive, commercial products developed include enzymes used in everyday life from processing fruit juice, to enhancing water absorption of cotton fibre or removal of stains as laundry detergents and in dye removal in the textile industry. Plastid genome sequences have revealed the framework of green plant phylogeny as well as the intricate history of plastid genome transfer events to other eukaryotes. Discordant historical signals among plastid genes suggest possible variable constraints across the plastome and further understanding and mitigation of these constraints may yield new opportunities for bioengineering. In this review, we trace the evolutionary history of chloroplasts, status of autonomy and recent advances in products developed for everyday use or those advanced to the clinic, including treatment of COVID‐19 patients and SARS‐CoV‐2 vaccine.

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Section: Introductionmentioning

confidence: 99%

Green giant—a tiny chloroplast genome with mighty power to produce high‐value proteins: history and phylogeny

Daniell

Jin

Zhu

et al. 2021

Plant Biotechnology Journal

109

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“…Moreover, inventory data related with the process in which the solid fraction is valorized into energy (SS14) in Scenario III and Scenario IV have been taken fromDones et al (2007). Data for enzyme production have been found inNielsen et al (2007) andFeijoo et al (2017).…”

mentioning

confidence: 99%

“…Thus, production of enzymes required in the hydrolysis is the responsible of near 100% in categories such as MEP and TEP and around 60% in ODP. Enzymes production process requires large amount of energy as well as chemicals(Feijoo et al, 2017) which are responsible of these high impacts. In the remaining categories, the main contributor is the production of electricity requirement, directly taken from the national grid and which presents a fossil origin.…”

mentioning

confidence: 99%

Comparative environmental Life Cycle Assessment of integral revalorization of vine shoots from a biorefinery perspective

Gullón

Dávila

et al. 2018

Science of The Total Environment

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The use of vine shoots as feedstock in biorefining activities to obtain bioproducts under efficient and optimized conditions could be crucial to make future high added value compounds and processes more sustainable. In this study, five different potential valorization scenarios from vine shoots differing on diverse extraction and delignification steps were assessed from an environmental perspective using the Life Cycle Assessment methodology to identify the most sustainable biorefining route. The main findings from this study reported that an increment on the number of valorization steps involved higher energy and chemical requirements deriving on worse environmental profiles. Scenarios incorporating fermentation of the glucose liquors or organosolv delignification performed the worst profiles. Autohydrolysis, concentration and freeze drying and enzymatic hydrolysis were the main responsible stages of the environmental burdens. Further research should be focused on optimizing chemicals and electricity requirements to develop greener systems.

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“…O leite é considerado um alimento com alto valor nutricional, apresentando em sua composição, proteínas, cálcio, fósforo, magnésio e outros nutrientes (FEIJOO et al, 2017;ROSOLEN et al, 2015) 2019, a produção mundial de leite é de 81% leite de vaca, 15% leite de búfala e um total de 4% de leite de cabras, observando que o de camela cresceu 1,5% em 2018.…”

Section: Leite E Derivadosunclassified

“…Outra aplicabilidade da enzima β-galactosidase na hidrólise da lactose é sintetizar galactooligossacarídeos também conhecido como GOS (NIVETHA et al, 2017;KAMRAN et al, 2016). Os GOS são compostos que não são digeridos pelo organismo e que atuam como fibra, promovendo o crescimento de bifidobactérias intestinais, favorecendo a microbiota intestinal, essencial para o funcionamento saudável do intestino (NIVETHA et al, 2017;FEIJOO et al, 2017).…”

Section: β-Galactosidaseunclassified

Produção de β- galactosidase Através da Saccharomyces fragilis Cultivada em Soro de Queijo

et al. 2020

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O soro do queijo é um subproduto do processo de produção de queijo, sendo este a fração aquosa obtida após a coagulação das caseínas do leite. É rico em lactose, proteínas do soro do queijo (β-lactoglobulina e α-lactoalbumina), vitaminas e minerais. O Soro pode ser utilizado como meio de cultivo por diversos micro-organismos para produção da enzima β-galactosidase, pois estes utilizam a lactose como fonte de carbono. A β-galactosidase é umas das enzimas mais importantes para os laticínios, pois hidrolisa a lactose em glicose e galactose. A β-galactosidase é utilizada para melhorar as características tecnológicas e de textura de produtos lácteos e desenvolvimento de novos produtos isentos de lactose. A β-galactosidase pode ser obtida por diferentes espécies de micro-organismos como fungos, leveduras e bactérias, de animais, frutos e plantas. Porém as de origem microbiana são as de maior interesse para a indústria, uma vez que estas são consideradas seguras para o consumo e possuem maior rendimento. Palavras-chave: Biotecnologia. Enzima. Fermentação. Lactase. Subproduto. Abstract Cheese whey is a by-product of the cheese production process, which is the aqueous fraction obtained after the milk caseins coagulation. It is rich in lactose, cheese whey proteins (β-lactoglobulin and α-lactoalbumin), vitamins and minerals. Cheese whey can be used as a culture by several microorganisms for the enzyme β-galactosidase production, as they use lactose as a carbon source. Β-galactosidase is one of the most important enzymes for dairy products, as it hydrolyzes lactose into glucose and galactose. Β-galactosidase is used to improve the technological and texture characteristics of dairy products and to develop new lactose-free products. Β-galactosidase can be obtained by different species of microorganisms such as fungi, yeasts and bacteria, from animals, fruits and plants. However, those of microbial origin are of greater interest to the industry, since they are considered safe for consumption and have the highest earinings. Keywords: Biotechnology. Enzyme. Fermentation. By-product.

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Life cycle assessment of β-Galactosidase enzyme production

Cited by 18 publications

References 14 publications

Green giant—a tiny chloroplast genome with mighty power to produce high‐value proteins: history and phylogeny

Green giant—a tiny chloroplast genome with mighty power to produce high‐value proteins: history and phylogeny

Comparative environmental Life Cycle Assessment of integral revalorization of vine shoots from a biorefinery perspective

Produção de β- galactosidase Através da Saccharomyces fragilis Cultivada em Soro de Queijo

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