Phenolic compounds inhibit cellulase and xylanase activities of Cellulomonas flavigena PR-22 during saccharification of sugarcane bagasse

González-Bautista, Enrique; Santana-Morales, Juan Carlos; Ríos-Fránquez, Francisco Javier; Poggi‐Varaldo, Héctor M.; Ramos-Valdivia, Ana C.; Cristiani‐Urbina, Eliseo; Ponce-Noyola, Teresa

doi:10.1016/j.fuel.2017.01.080

Cited by 40 publications

(11 citation statements)

References 25 publications

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“…Surprisingly, the CMCase described in this study was resistant against 10 mM phenol. Phenol and phenolic compounds are known to inhibit microbial cellulases (Ximenes et al 2010;González-Bautista et al 2017). The CMCase was also resistant against a number of monovalent and divalent metal ions (Mg 2+ , Zn 2+ , Cu 2+ , K + , Na + ) and metal-chelating agents.…”

Section: Discussionmentioning

confidence: 99%

Production and partial characterization of a crude cold-active cellulase (CMCase) from Bacillus mycoides AR20-61 isolated from an Alpine forest site

Steiner

Margesin

2020

Ann Microbiol

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Purpose To evaluate the production of a cold-active CMCase (endoglucanase) by Bacillus mycoides AR20-61 isolated from Alpine forest soil and to characterize the crude enzyme. Methods After studying the effect of cultivation parameters (medium composition, temperature, NaCl concentration, pH) on bacterial growth and enzyme production, the crude enzyme was characterized with regard to the effect of pH, temperature, and inhibitors on enzyme activity and stability. Result Optimum growth and enzyme production occurred at 20–25 °C, pH 7, and 1–1.5% (w/v) CMC. Despite high biomass production over the whole growth temperature range (10–35 °C), enzyme production was low at 10 and 35 °C. CMC concentration had a minor effect on growth, independent of the growth temperature, but a significant effect on CMCase production at temperatures ≥ 20 °C. The crude enzyme was active over a broad temperature range (0–60 °C); the apparent optimum temperature for activity was at 40–50 °C. The cultivation temperature influenced the effect of temperature on enzyme activity and stability. A significantly higher thermosensitivity of the enzyme produced at a cultivation temperature of 10 °C compared to that produced at 25 °C was noted at 50 and 65 °C. The enzyme was highly active over a pH range of 4–6 and showed optimum activity at pH 5. No activity was lost after 60 min of incubation at 30 °C and pH 4–9. The CMCase was resistant against a number of monovalent and divalent metal ions, metal-chelating agents, and phenol. Conclusion The CMCase produced by the studied strain is characterized by high activities in the low temperature range (down to 0 °C) and acidic pH range, high stability over a broad pH range, and high resistance against a number of effectors. Our results also demonstrate the different, independent roles of temperature in bacterial growth, enzyme production, nutrient requirements during enzyme production, and enzyme characteristics regarding thermosensitivity, which has not yet been described for cellulases.

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Section: Discussionmentioning

confidence: 99%

Production and partial characterization of a crude cold-active cellulase (CMCase) from Bacillus mycoides AR20-61 isolated from an Alpine forest site

Steiner

Margesin

2020

Ann Microbiol

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“…High temperatures create furan-containing moieties such as hydroxy-methyl furfural (5HMF) and furfural (2FA) from the carbohydrate components [ 6 ]. Acid, alkali and high temperatures also result in the release of many phenolics, including those derived from lignin, which can inhibit cellulases and xylanases [ 7 – 9 ], and cinnamic acid esters, released from hemicelluloses such as arabinoxylans that have antimicrobial activity [ 10 ]. Whilst much research has been carried out on furans and lignin-derived phenolics, the important roles of such cinnamic acid derivatives as microbial inhibitors have been highlighted only recently.…”

Section: Introductionmentioning

confidence: 99%

Release of cell wall phenolic esters during hydrothermal pretreatment of rice husk and rice straw

Collins

Elliston

et al. 2018

Biotechnol Biofuels

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BackgroundRice husk and rice straw represent promising sources of biomass for production of renewable fuels and chemicals. For efficient utilisation, lignocellulosic components must first be pretreated to enable efficient enzymatic saccharification and subsequent fermentation. Existing pretreatments create breakdown products such as sugar-derived furans, and lignin-derived phenolics that inhibit enzymes and fermenting organisms. Alkali pretreatments have also been shown to release significant levels of simple, free phenolics such as ferulic acid that are normally esterified to cell wall polysaccharides in the intact plant. These phenolics have recently been found to have considerable inhibitory properties. The aim of this research has been to establish the extent to which such free phenolic acids are also released during hydrothermal pretreatment of rice straw (RS) and rice husk (RH).ResultsRS and RH were subjected to hydrothermal pretreatments over a wide range of severities (1.57–5.45). FTIR analysis showed that the pretreatments hydrolysed and solubilised hemicellulosic moieties, leading to an enrichment of lignin and crystalline cellulose in the insoluble residue. The residues also lost the capacity for UV autofluorescence at pH 7 or pH 10, indicating the breakdown or release of cell wall phenolics. Saponification of raw RS and RH enabled identification and quantification of substantial levels of simple phenolics including ferulic acid (tFA), coumaric acid (pCA) and several diferulic acids (DiFAs) including 8-O-4′-DiFA, 8,5′-DiFA and 5,5′-DiFA. RH had higher levels of pCA and lower levels of tFA and DiFAs compared with RS. Assessment of the pretreatment liquors revealed that pretreatment-liberated phenolics present were not free but remained as phenolic esters (at mM concentrations) that could be readily freed by saponification. Many were lost, presumably through degradation, at the higher severities.ConclusionDifferences in lignin, tFA, DiFAs and pCA between RS and RH reflect differences in cell wall physiology, and probably contribute to the higher recalcitrance of RH compared with RS. Hydrothermal pretreatments, unlike alkali pretreatments, release cinnamic acid components as esters. The potential for pretreatment-liberated phenolic esters to be inhibitory to fermenting microorganisms is not known. However, the present study shows that they are found at concentrations that could be significantly inhibitory if released as free forms by enzyme activity.

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“…Sugarcane bagasse (SCB) on enzymatic hydrolysis produces simple fermentable sugars but at the same time, the lignin component present in the structure of bagasse lignocellulosic biomass releases diverse phenolic compounds (PCs). The manufacture of PCs restrains the production of sugars from the SCB and thereby hindering the fermentative process of conversion of sugars to bioethanol (González-Bautista et al 2017). In this paper, production of various phenolic-flavoring compounds from sugarcane bagasse by the action of Lactobacillus acidophilus MTCC 10307 has been described.…”

Section: Introductionmentioning

confidence: 99%

Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307

et al. 2021

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The production of useful phenolic flavor compounds by utilizing Lactobacillus acidophilus MTCC 10307 was studied. Ferulic acid, vanillic acid and vanillin were obtained as the significant phenolic acids from the fermentation medium. The compounds were identified and quantified by high-performance thin-layer chromatography. The phenolic acids were detected for 15 days. A maximum quantity of ferulic acid was quantified on the 9th day of incubation and the quantity decreased on further incubation. While the utmost amounts of vanillic acid and vanillin were detected on the 12th day of incubation. The concentration of carbohydrates from the de-starched bagasse was also estimated and was contrasted with that of the original (control) bagasse. The growth pattern of the microorganism was also studied. The quantity of ferulic acid measured per kg of sugarcane bagasse on the 9th day of incubation was determined to be approximately 275 mg whereas 18 mg and 15 mg of vanillic acid and vanillin, respectively, were measured per kg of bagasse on the 12th day of incubation. Ferulic acid esterase was isolated and the fermentation conditions such as pH, temperature and incubation period were standardized for the maximum recovery of the enzyme. The results revealed that in optimized condition, ferulic acid esterase yield was found to be 2.2 U ml −1 at 35 °C, whereas ferulic acid esterase yield was 2.3 U ml −1 at 6.5 pH and 2.4 U ml −1 after 60 h of the incubation period.

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Phenolic compounds inhibit cellulase and xylanase activities of Cellulomonas flavigena PR-22 during saccharification of sugarcane bagasse

Cited by 40 publications

References 25 publications

Production and partial characterization of a crude cold-active cellulase (CMCase) from Bacillus mycoides AR20-61 isolated from an Alpine forest site

Production and partial characterization of a crude cold-active cellulase (CMCase) from Bacillus mycoides AR20-61 isolated from an Alpine forest site

Release of cell wall phenolic esters during hydrothermal pretreatment of rice husk and rice straw

Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307

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