Purification and characterization of a novel α-glucosidase from an Antarctic yeast Dioszegia fristingensis isolate

Carrasco, Mario; Alcaı́no, Jennifer; Cifuentes, Víctor; Baeza, Marcelo

doi:10.1515/amylase-2017-0005

Cited by 7 publications

(8 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…α ‐glucosidase is the most characterized starch degrading enzyme, which is used in baking and textile industries, and in starch saccharification (Carrasco et al . ). Aminopeptidases are enzymes which were produced mostly by yeasts of palm wines particularly leucine arylamidase followed by phosphatases.…”

Section: Discussionmentioning

confidence: 97%

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

et al. 2018

View full text Add to dashboard Cite

Aims: To investigate the genotypic diversity and enzymatic activity of yeast flora isolated from spontaneous fermenting saps of various palm trees (Borassus aethiopum, Raphia hookeri, Elaeis guineensis) tapped for palm wines. Methods and Results: PCR-restriction fragment length polymorphism of ITS-5.8S rDNA combined to 26S rRNA gene and/or the partial ACT1 gene sequencing were applied for yeast characterization, and their enzymatic profiles assessed by using API ZYM kits. Thirteen genera and 23 species were identified, with the highest diversity (14 species) in raffia wine. Saccharomyces cerevisiae was dominant and common to all palm wines. Some potentially pathogenic yeasts were also isolated. The majority of tested strains displayed high amylo-peptidase, phosphatase, b-glucosidase and a-glucosidase activities and esterase activity. Conclusions: Diverse yeast species colonized palm wines, among which some were related to a specific type of wine and the majority of them have the ability to digest starch, sugar, protein or lipid. Significance and Impact of the Study: This study is a first step in understanding the significance of indigenous yeast flora of palm wines from Côte d'Ivoire. This knowledge is important as a tool for establishing new indigenous yeast collection; which could be used for the product quality improvement and as enzyme sources for biotechnological purposes.

show abstract

Section: Discussionmentioning

confidence: 97%

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

et al. 2018

View full text Add to dashboard Cite

show abstract

“…M1.7.2. Carrasco et al (2017) observed greater catalytic activities for α-glycosidase secreted by the yeast Dioszegia fristingensis at pH 5.5 -6.5. According to Oliveira, Watanabe, and Rodrigues (2011), the optimal activity of the amylases of Penicillium sp.…”

Section: Effect Of Ph and Temperature On The Activity Of Amylases Promentioning

confidence: 83%

“…The amylases produced by Aspergillus niger exhibited greater resistance at 60 °C, with a half-life 40 minutes at this temperature (Pereira, 2015). The catalytic activity of the α-glucosidases produced by Dioszegia fristingensis decreased by 70% after two hours of incubation at 50 °C (Carrasco et al, 2017).…”

Section: Enzyme Thermostabilitymentioning

confidence: 98%

“…Enzymes with high catalytic activity at lower temperatures would generate energy savings in industrial processes (Carrasco, et al, 2017), and they are being widely searched. Thermostable enzymes, which can be applied to processes that must necessarily occur at elevated temperatures, and especially, enzymes that are stable at the various pHs utilized in industrial processes are being sought (Rabelo, 20017;Pasin et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

PROSPECTION OF FILAMENTOUS FUNGI AND THE PRODUCTION OF AMYLASE BY ASPERGILLUS sp. M1.7.2

Souza¹,

Marinho²,

Pasin³

et al. 2020

jCEC

View full text Add to dashboard Cite

Amylases are used in numerous industrial applications for converting starch into products of greater value. This work aimed to prospect filamentous fungi, analyze the morphological and physiological characteristics of the isolates; as well as to select an amylase producing fungus and to optimize the parameters for the cultivation of the microorganism and biochemically characterize the amylase. Among 21 filamentous fungi isolated in Janaúba, state of Minas Gerais, Brazil, the best amylase producer was selected for standardization of culture parameters and subsequent enzymatic characterization. Maximum activity was obtained in CP medium after six days of cultivation at 30 °C. Amylases produced by this fungus are stable to variations in pH and temperature, exhibited optimum activities at 65 oC and pH 6.0, and were significantly activated in the presence of 5 and 10 mm KH2PO4.

show abstract

“… a , normalized by dry weight of yeasts; b , percentages calculated according to analysis by RP-HPLC. *, data from Villarreal et al [ 38 ]. The values are the average of three determinations …”

Section: Resultsmentioning

confidence: 99%

Antarctic yeasts: analysis of their freeze-thaw tolerance and production of antifreeze proteins, fatty acids and ergosterol

et al. 2018

Self Cite

View full text Add to dashboard Cite

BackgroundMicroorganisms have evolved a number of mechanisms to thrive in cold environments, including the production of antifreeze proteins, high levels of polyunsaturated fatty acids, and ergosterol. In this work, several yeast species isolated from Antarctica were analyzed with respect to their freeze-thaw tolerance and production of the three abovementioned compounds, which may also have economic importance.ResultsThe freeze-thaw tolerance of yeasts was widely variable among species, and a clear correlation with the production of any of the abovementioned compounds was not observed. Antifreeze proteins that were partially purified from Goffeauzyma gastrica maintained their antifreeze activities after several freeze-thaw cycles. A relatively high volumetric production of ergosterol was observed in the yeasts Vishniacozyma victoriae, G. gastrica and Leucosporidium creatinivorum, i.e., 19, 19 and 16 mg l− 1, respectively. In addition, a high percentage of linoleic acid with respect to total fatty acids was observed in V. victoriae (10%), Wickerhamomyces anomalus (12%) and G. gastrica (13%), and a high percentage of alpha linoleic acid was observed in L. creatinivorum (3.3%).ConclusionsGiven these results, the abovementioned yeasts are good candidates to be evaluated for use in the production of antifreeze proteins, fatty acids, and ergosterol at the industrial scale.Electronic supplementary materialThe online version of this article (10.1186/s12866-018-1214-8) contains supplementary material, which is available to authorized users.

show abstract

Purification and characterization of a novel α-glucosidase from an Antarctic yeast Dioszegia fristingensis isolate

Cited by 7 publications

References 42 publications

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

PROSPECTION OF FILAMENTOUS FUNGI AND THE PRODUCTION OF AMYLASE BY ASPERGILLUS sp. M1.7.2

Antarctic yeasts: analysis of their freeze-thaw tolerance and production of antifreeze proteins, fatty acids and ergosterol

Contact Info

Product

Resources

About