2002
DOI: 10.1007/s00253-002-1109-2
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Purification and characterization of an extracellular laccase from the edible mushroom Lentinula edodes , and decolorization of chemically different dyes

Abstract: A laccase (EC 1.10.3.2) was isolated from the culture filtrate of Lentinula edodes. The enzyme was purified to a homogeneous preparation using hydrophobic, anion-exchange, and size-exclusion chromatographies. SDS-PAGE analysis showed the purified laccase, Lcc 1, to be a monomeric protein of 72.2 kDa. The enzyme had an isoelectric point of around pH 3.0. The optimum pH for enzyme activity was around 4.0, and it was most active at 40 degrees C and stable up to 35 degrees C. The enzyme contained 23.8% carbohydrat… Show more

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Cited by 232 publications
(29 citation statements)
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“…5), similar to other laccases from Lentinus tigrinus (60 °C) (Xu and Wang 2012), Tricholoma matsutake (60 °C) (Lijing et al 2015), Ganoderma lucidum (60 °C) (Wang and Ng 2006a), Clitocybe maxima (60 °C) (Zhang et al 2010), Hericium erinaceus (40 °C) (Wang and Ng 2004) and Lentinula edodes (40 °C) (Nagai et al 2002). Chaurasia et al (2013a, b) have reported the maximum laccase activity at 40 °C.…”
Section: Resultssupporting
confidence: 55%
“…5), similar to other laccases from Lentinus tigrinus (60 °C) (Xu and Wang 2012), Tricholoma matsutake (60 °C) (Lijing et al 2015), Ganoderma lucidum (60 °C) (Wang and Ng 2006a), Clitocybe maxima (60 °C) (Zhang et al 2010), Hericium erinaceus (40 °C) (Wang and Ng 2004) and Lentinula edodes (40 °C) (Nagai et al 2002). Chaurasia et al (2013a, b) have reported the maximum laccase activity at 40 °C.…”
Section: Resultssupporting
confidence: 55%
“…Enzymatic activities were assessed every 48 h from culture supernatants. Laccase extracellular activity was determined spectrophotometrically by the oxidation of ABTS (Nagai et al 2002). Cationic radical formation was detected by measuring the increase in absorbance at 420 nm (e420=36,000 M −1 cm −1 ).…”
Section: Enzymatic Assaysmentioning
confidence: 99%
“…Therefore, further studies are needed to explain the reason why the laccase activity increases during storage under the alkaline condition. Compared with the laccase from fungi such as Myrothecium verrucaria NF-05 and Lentinula edodes, the recombinant CotA laccase was more stable over a wider pH range, especially under alkaline conditions (Nagai et al 2002;Zhao et al 2012). The pH optimum of B. subtilis CotA for ABTS, SGZ, and 2, 6-DMP oxidation was similar to the pH optimum of the B. licheniformis and B. pumilus Cot A laccases (Guan et al 2014;Koschorreck et al 2008;Lu et al 2013;Reiss et al 2011).…”
Section: Discussionmentioning
confidence: 78%