Psychrozymes- The Next Generation Industrial Enzymes

Pulicherla, K. K.; Ghosh, Mrinmoy; Kumar, P. Suresh; Rao, K. R. S. Sambasiva

doi:10.4172/2155-9910.1000102

Cited by 38 publications

(23 citation statements)

References 44 publications

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“…Cold active enzymes show very high catalytic activity at low or moderate temperatures and are thermolabile. Psychrozymes have increased flexibility that leads to extreme catalytic activity whereas mesophiles and thermophiles contain rigid protein structures to withstand high temperatures (Hochachka and Somero 1984;Somero 2004;Methe et al 2005;Adapa et al 2014;Pulicherla et al 2011;Rekha et al 2013). Other most significant and general feature of cold active microorganisms is the modifications in Fig.…”

Section: Discussionmentioning

confidence: 99%

“…So, enzymes of psychrophilic origin became hot topics, particularly in food processing as they help in the reduction of process cost by skipping heating treatments and also help in retaining the quality of food material. Due to the low temperature food processing, problems of contamination and spoilage can also be minimized (Truong et al 2001;Pulicherla et al 2011). As the enzymes from psychrophiles were found to be beneficial in various applications, advances in structural and functional details about psychrophilic enzymes leads to better understanding for using them industrially (Rekha et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Molecular insights into cold active polygalacturonase enzyme for its potential application in food processing

Ramya

Pulicherla

2014

J Food Sci Technol

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Pectin is a complex structural heteropolysaccharide that require numerous pectinolytic enzymes for its complete degradation. Polygalacturonase from mesophilic or thermophilic origin are being widely used in fruit and vegetable processing in the recent decades to degrade pectic substances. Recently cold active pectinases are finding added advantages over meso and thermophilic counterparts, to use in industrial scale particularly in food processing industry. They facilitate in conservation of several properties of foods so that the end product retains its naturality and also generates economic benefits. In the present study, Pseudoalteromonas haloplanktis, a well reported marine psychrophile is taken as a model organism for cold active polygalacturonase and is evaluated in comparision to the routinely used mesophilic and thermophilic enzymes by insicio approach. Polygalacturonase sequences from industrially important microbial sources were subjected to MEME and Pfam wherein motifs and domains involved in the conservation were analyzed. Dendrogram revealed sequence level similarity and motifs showed uniform distribution of conserved regions that are involved in important functions. It was also observed through clustalW analysis that the amount of arginine content of psychrophiles is less when compared with thermophiles. Finally, all the modeled enzyme structures were subjected to docking studies using Autodock 4.2 with the substrate polygalacturonic acid and binding energies were found to be −5.73, −6.22 and −7.27 KCals/mole for meso, thermo and psychrophiles respectively which indicates the efficiency of psychrophilic enzymes when compared with its counterparts giving scope for further experimentation to find their better usage in various food industry applications.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Molecular insights into cold active polygalacturonase enzyme for its potential application in food processing

Ramya

Pulicherla

2014

J Food Sci Technol

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“…Current biotechnology is interested in both heat-and cold-acclimation mechanisms in regard to their possible application for better food production and preservation [71,[119][120][121]. Besides the stress-protective compounds described above, many algae and land plants evolve protective structural and biochemical changes and develop stress-tolerant dormant cells, which are also of biotechnological interest.…”

Section: Biotechnological Potential Of the Biochemical And Structuralmentioning

confidence: 99%

Review on the biotechnological and nanotechnological potential of the streptophyte genusKlebsormidiumwith pilot data on its phycoprospecting and polyphasic identification in Bulgaria

Stoyneva-Gärtner

Uzunov

Gärtner

et al. 2019

Biotechnology & Biotechnological Equipment

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This review provides data on the possibilities for commercial use of algae of the green streptophyte genus Klebsormidium. It is one of the basal algal progenitors of land plants and shows many mechanisms and features which allow its adaptation to different environmental stresses associated with land colonization. This has led to formation of structures and compounds with countless possible applications in biotechnology and nanotechnology, starting from food to pharmaceuticals and biofuels. Therefore, the present work aims to provide: (1) a review on this yet neglected topic for the first time; (2) reliable identification using the polyphasic taxonomic approach of three local Klebsormidium strains isolated from soils of two protected areas in Bulgaria (Kresnendko Defile and National park Rila). It also outlines the cultivation advantages of Klebsormidium broad tolerance to harsh conditions and its reproductive features (easy disintegration and possibility to produce resting stages). The possibility to use inoculum of akinetes in soil algalization as biofertilizers is proposed. The results from standard microscopical identification and molecular data (ITS and rbcL, used separately and in combination), combined in the applied polyphasic approach led to distinguishing between geographically distinct strains collected at different altitudes. After identification of two strains (ACUS 00001 and ACUS 00014) as belonging to Klebsormidium dissectum and of ACUS 00207 as belonging to Klebsormidium klebsii, the similarity of the latter taxon with K. nitens is discussed. ARTICLE HISTORY

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“…The optimum growth temperature for the psychrophiles is below 15°C; however, for psychrotrophs it is about 20-25°C [20]. These organisms are located in the cold regions of the Earth including polar zones, high mountains, glaciers, and deep oceans along with exteriors of flora and fauna surviving in cold atmospheres [21][22][23][24][25][26][27]. Psychrophilic microorganisms, including bacteria (e.g.…”

Section: Source Of Cold-active Enzymesmentioning

confidence: 99%

Cold-active enzymes in food biotechnology: An updated mini review

2018

J App Biol Biotech

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Cold-active enzymes and their anticipated application in various industries including food industry attracted attention of worldwide scientific community. Cold-active enzymes, also known as psychrophilic enzymes, possess high catalytic activity at low and moderate temperatures. Due to low-temperature activity, these enzymes utilize less energy in biochemical reactions and also stabilize fragile compounds in the reaction medium. The source of coldactive enzymes is basically psychrophilic/psychrotrophic microorganisms which are found in cold environments. In comparison to mesophilic and thermophilic enzymes, till date, very few cold-active enzymes are known and least explored so far in the food industry. This review contains latest development and innovation in cold-active enzymes along with their applications in food biotechnology.

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Psychrozymes- The Next Generation Industrial Enzymes

Cited by 38 publications

References 44 publications

Molecular insights into cold active polygalacturonase enzyme for its potential application in food processing

Molecular insights into cold active polygalacturonase enzyme for its potential application in food processing

Review on the biotechnological and nanotechnological potential of the streptophyte genusKlebsormidiumwith pilot data on its phycoprospecting and polyphasic identification in Bulgaria

Cold-active enzymes in food biotechnology: An updated mini review

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