Production, Purification of Exo-Polygalacturonase from Soil Isolate Paecilomyces variotii NFCCI 1769 and Its Application

Patil, Nitinkumar P.; Patil, Kanchankumar P.; Chaudhari, Bhushan L.; Chincholkar, S. B.

doi:10.1007/s12088-011-0162-x

Cited by 26 publications

(26 citation statements)

References 19 publications

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“…The specific activities of NfPG4 and NfPG5 on polygalacturonic acid were 700.9 and 3630.4 U/mg, respectively ( Table 2). The specific activity of NfPG4 is much higher than most exo-polygalacturonases such as that from P. variotii NFCCI 1769 (98.49 U/mg) [29], from A. niger (31.4 U/mg) [30], or from Butyrivibrio fibrisolvens (1.7 U/mg) [31]. The endopolygalacturonase NfPG5 is also a robust enzyme, with a specific activity of 3630.4 U/mg comparable to most characterized pectinases with high activities.…”

Section: Substrates and Chemicals Affecting The Pectinase Activitiesmentioning

confidence: 87%

Two thermophilic fungal pectinases from Neosartorya fischeri P1: Gene cloning, expression, and biochemical characterization

Meng

Pan

et al. 2015

Journal of Molecular Catalysis B: Enzymatic

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Section: Substrates and Chemicals Affecting The Pectinase Activitiesmentioning

confidence: 87%

Two thermophilic fungal pectinases from Neosartorya fischeri P1: Gene cloning, expression, and biochemical characterization

Meng

Pan

et al. 2015

Journal of Molecular Catalysis B: Enzymatic

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“…The enzyme delivered a considerable reduction in the viscosity of fruit juice samples (Patil et al . ).…”

Section: Pectinasesmentioning

confidence: 97%

“…), chitinases (Saad and Hamdy ), pectinases (Patil et al . ), phytases (Schons et al . ), tannases (Macedo et al .…”

Section: Introductionmentioning

confidence: 99%

Enzymes and bioproducts produced by the ascomycete fungus Paecilomyces variotii

2015

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Summary Due its innate ability to produce extracellular enzymes which can provide eco‐friendly solutions for a variety of biotechnological applications, Paecilomyces variotii is a potential source of industrial bioproducts. In this review, we report biotechnological records on the biochemistry of different enzymes produced by the fermentation of the P. variotii fungus, including tannases, phytases, cellulases, xylanases, chitinases, amylases and pectinases. Additionally, the main physicochemical properties which can affect the enzymatic reactions of the enzymes involved in the conversion of a huge number of substrates to high‐value bioproducts are described. Despite all the background information compiled in this review, more research is required to consolidate the catalytic efficiency of P. variotii, which must be optimized so that it is more accurate and reproducible on a large scale.

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“…On the other hand, cultures incubated for long periods may lead to depletion of nutrients, cell death of the fungus and degradation of the enzymes (PELCZAR et al, 1996). Maciel et al (2013) observed that the highest PG production by A. nigri occurred between 48 and 96 h and Patil et al (2012) observed that 72 h was the optimal cultivation time for exo-PG production by Paecilomyces variotii.…”

Section: Effect Of Cultivation Temperature and Time-coursementioning

confidence: 99%

“…Laorko et al (2010) also used the enzymatic treatment of apple juices before micro-and ultrafiltration tests. Patil et al (2012) tested an exo-PG produced by Paecilomyces variotii in the treatment of fruit juices, and observed viscosity decreases in orange, apple, grape, banana and guava juices. Tu et al (2013) reported a 17.6% viscosity reduction in papaya juice with the application of an endo-PG.…”

Section: The Application Of the Enzymatic Extract In Fruit Juice Procmentioning

confidence: 99%

Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices

Pinheiro

Desagiacomo

Michelin

et al. 2017

Braz. J. Food Technol.

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SummaryPolygalacturonases are enzymes with the biotechnological potential for use in fruit juice clarification and for the enhancement of filtration efficiency. The aim of this work was to assess the production of polygalacturonase by the fungus Neosartorya glabra by means of solid-state and submerged fermentation using fruit peel residues as the carbon source, and also apply the enzyme in the clarification and decrease in viscosity of passion fruit and apple juices. The highest polygalacturonase (4.52 U/g/h) production was obtained by means of submerged fermentation in Vogel´s medium (1964) containing orange peel -Bahia variety (Citrus sinensis), at a concentration of 1.5% (w/v, dried mass) at 30-35°C for 72 h. The polygalacturonase of the crude extract presented optimal activity at 60°C and pH 5.5. The enzyme retained around 90% of the initial activity after 180 minutes at 40°C, and 50% of the initial activity after 150 minutes at 50°C. The enzyme was shown to be stable at acid pH values (3.0-6.5) after 120 minutes at 25 o C. All these favourable enzymatic properties make the polygalacturonase attractive for potential uses in the industry of pectin-rich fruit juices, since the application of the crude extract to passion fruit (Passiflora edulis) juice caused an 80% reduction in viscosity and 75% decrease in light absorbance. In the processing of apple pulp juice (Malus domestica), there was a 50% reduction in viscosity and 78% decrease in light absorbance.Keywords: Neosartorya glabra; pectin; polygalacturonase; peel; viscosity. ResumoPoligalacturonases são enzimas com potencial biotecnológico para aplicação na clarificação de sucos de frutas e para aumento da eficiência da filtragem. O objetivo deste trabalho foi avaliar a produção de poligalacturonase pelo fungo Neosartorya glabra, por fermentação submersa e em estado sólido, usando resíduos de casca de frutas como fonte de carbono, além de avaliar também a aplicação desta enzima na clarificação e na diminuição de viscosidade de sucos de maracujá e maçã. A maior produção de poligalacturonase (4,52 U/g/h) foi obtida por fermentação submersa em meio de Vogel (1964) contendo cascas de laranja (Citrus sinensis), variedade Bahia, na concentração 1,5% (m/v, massa seca), a 30-35°C por 72 h. A poligalacturonase do extrato bruto apresentou atividade ótima a 50-60°C e pH 5,5. A enzima reteve cerca de 90% da atividade inicial após 180 minutos, a 40°C, e 50% da atividade inicial após 150 minutos, a 50°C. A enzima mostrou-se estável em pH ácido (3,0 a 6,5) após 120 minutos, a 25°C. Todas estas propriedades enzimáticas fazem desta poligalacturonase uma alternativa atrativa para a aplicação na indústria de sucos de frutas ricas em pectina, uma vez que a aplicação do extrato enzimático bruto no processamento de suco de polpa de maracujá (Passiflora edulis) causou uma redução da viscosidade de 80% e uma diminuição da absorbância da luz de 75%. No processamento de suco de polpa de maçã (Malus domestica), houve uma redução da viscosidade de 50% e uma diminuição da absorbância d...

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Production, Purification of Exo-Polygalacturonase from Soil Isolate Paecilomyces variotii NFCCI 1769 and Its Application

Cited by 26 publications

References 19 publications

Two thermophilic fungal pectinases from Neosartorya fischeri P1: Gene cloning, expression, and biochemical characterization

Two thermophilic fungal pectinases from Neosartorya fischeri P1: Gene cloning, expression, and biochemical characterization

Enzymes and bioproducts produced by the ascomycete fungus Paecilomyces variotii

Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices

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