Purification and characterization of a fungal laccase expressed in <i>Kluyveromyces lactis</i> suitable for baking

Molina, M.; Cazzaniga, Amanda; Milde, Laura; Sgroppo, Sonia Cecilia; Zapata, Pedro Darío; Fonseca, María Isabel

doi:10.1111/1750-3841.16497

Cited by 16 publications

(3 citation statements)

References 72 publications

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“…Subsequently, the mixture was allowed to rise for 1 h at room temperature. Finally, it was baked at 180 • C for 25 min (Molina et al, 2023). The necessary quantity of xylanase was determined based on its activity.…”

Section: Baking Trials and Quality Assessmentmentioning

confidence: 99%

Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

Molina,

Cazzaniga,

Sgroppo

et al. 2024

Journal of Food Science

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In this study, we pursued the heterologous expression of the xylanase gene from Trichoderma atroviride, a native fungus in the province of Misiones, and used it to enhance the textural properties of baked goods through varying enzymatic concentrations. This marks the inaugural exploration into its functionality in the context of bread production. The recombinant xylanase exhibited improved activity, reaching 36,292 U L−1, achieved by supplementing the culture medium with dextrose. Following the optimization of recombinant xylanase concentration, promising results emerged, notably reducing hardness and chewiness parameters of bread significantly. Our findings underscore the potential of this native fungal enzyme for industrial processes, offering a sustainable and efficient means to enhance the quality of baked goods with broad implications for the food industry. No prior research has been documented on the heterologous expression of the xylanase gene derived from T. atroviride, from the Misiones rainforest, expressed in Kluyveromyces lactis.Practical ApplicationThis research, focusing on the isolation and cloning of xylanase enzyme from Trichoderma atroviride, a native fungus in the province of Misiones, offers a valuable tool for improving the texture of bakery products. By optimizing enzyme concentrations, our findings present a practical approach for the food industry, offering a viable solution to improve the overall quality and consumer satisfaction of bakery products.

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Section: Baking Trials and Quality Assessmentmentioning

confidence: 99%

Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

Molina,

Cazzaniga,

Sgroppo

et al. 2024

Journal of Food Science

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“…Laccase oxidizes sulfhydryl groups into disulfide bonds during dough baking. This increases the number of disulfide bonds, thereby strengthening the gluten structure in wheat dough and improving the functional quality, volume, and softness of baked products [ 21 , 22 ]. The processability of wheat dough can also be improved by increasing its strength and stability and reducing adhesiveness [ 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

“…Currently, most of the laccases applied in food baking come from fungi [ 15 - 26 ]. In this study, we used Halomonas alkaliantartica laccase (LacHa), derived from deep-sea bacteria, to prepare whole-wheat bread and explore the effect of the enzyme on bread quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread

Wang,

Bai,

Zhang

et al. 2023

J. Microbiol. Biotechnol.

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The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.

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Characterization and Degradation of Triphenylmethane Dyes and Their Leuco‐Derivatives by Heterologously Expressed Laccase From Coprinus cinerea

Qian,

Pei,

Wang

et al. 2024

Cell Biochemistry & Function

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Laccase is a copper‐containing polyphenol oxidase that can oxidize phenolic and non‐phenolic organic substrates. In the past decades, laccases had received considerable attention because of the ability to degrade various organic substances. Based on the codon preference of the Pichia pastoris expression system, this study optimized the gene structure of the laccase gene Lcc1 from Coprius cinerea through synthetic biology methods. A new gene Lcc1I was synthesized and heterologously expressed in P. pastoris. After 3 days of cultivation in a shake flask at 30°C, the transformants produced at a yield of 890 mg L−1protein. The highest production level of the recombinant laccase was 2760 U L−1. The molecular mass of the recombinant laccase was estimated at 60 kDa. The enzyme showed highest activity at pH 3.4 and 45°C. It possessed better stability at higher pH and lower temperature condition. Using 2,2'‐azino‐bis‐(3‐ethylbenzothiazoline)−6‐sulphonate (ABTS) as the substrate, the Km and Vmax values were 0.136 mM and 9778 μM min−1 mg−1, respectively. The recombinant laccase could directly oxidize some triphenylmethane dyes like leuco‐crystal violet (LCV) and leuco‐malachite green (LMG). With the help of ABTS mediator, it could oxidize and degrade 77.7% crystal violet (CV) and 79.2% malachite green (MG) within 1 h. Our results indicate that optimization of the laccase gene achieves good expression results in the host system. The dye degradation model constructed in this study may also be applied to the degradation of other organic pollutants and toxic substances, providing new solutions for environmental remediation against the increasingly severe environmental pollution.

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Purification and characterization of a fungal laccase expressed in Kluyveromyces lactis suitable for baking

Cited by 16 publications

References 72 publications

Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread

Characterization and Degradation of Triphenylmethane Dyes and Their Leuco‐Derivatives by Heterologously Expressed Laccase From Coprinus cinerea

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