Search for Yeast Producers of Brassylic and Sebacic Fatty Acids

Ulezlo, I. V.; Rogozhin, I. S.

doi:10.1023/b:abim.0000040668.94844.37

Cited by 4 publications

(3 citation statements)

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“…It widely occurs in microorganisms, plants, and animals [2][3][4]. α-Galactosidase has several biotechnological applications such as processing of beet sugar; the enzyme aided raffinose degradation can be utilized to avoid raffinose inhibition of normal crystallization [5].…”

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confidence: 99%

Purification and Characterization of Thermostable α-Galactosidase from Aspergillus terreus GR

Shankar

Dhananjay

Mulimani

2008

Appl Biochem Biotechnol

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An extracellular thermostable alpha-galactosidase producing Aspergillus terreus (GR) strain was isolated from soil sample using guar gum as sole source of carbon. It was purified to apparent homogeneity by acetone precipitation, gel filtration followed by DEAE-Sephacel chromatographic step. The purified enzyme showed a single band after sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The molecular weight of the purified enzyme after SDS-PAGE was 108 kDa. The enzyme showed optimum pH and temperature of 5.0 and 65 degrees C, respectively, for artificial substrate pNPalphaGal. alpha-Galactosidase from A. terreus (GR) is found to be thermostable, as it was not inactivated after heating at 65 degrees C for 40 min. The K (m) for pNPalphaGal, oNPalphaGal, raffinose, and stachyose are 0.1, 0.28, 0.42, and 0.33 mM, respectively. Inhibitors such as 1,10-phenanthroline, phenylmethylsulfonyl fluoride, ethylenediaminetetraacetic acid, mercaptoethanol, and urea have no effect, whereas N-bromosuccinamide inhibited enzyme activity by 100%. Among metal ions tested, Mg(2+), Ni(2+), Ca(2+), Co(2+), and Mn(2+) had no effect on enzyme activity, but Ag(+), Hg(2+), and Cu(2+) have inhibited complete activity.

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mentioning

confidence: 99%

Purification and Characterization of Thermostable α-Galactosidase from Aspergillus terreus GR

Shankar

Dhananjay

Mulimani

2008

Appl Biochem Biotechnol

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“…73 The microbial fermentation of n-decane is the most common process used for the production of sebacic acid. 74 However, the productivity while using strains without any modifications had been quite low. Genetically engineered strains have shown potential and are needed for efficient yield.…”

Section: Sebacic Acidmentioning

confidence: 99%

“…The use of microbes or genetically engineered microbes as a catalyst had been established a long way back for the production of long‐chain dibasic acids 73 . The microbial fermentation of n‐decane is the most common process used for the production of sebacic acid 74 . However, the productivity while using strains without any modifications had been quite low.…”

Section: Commercially Vital Derivatives Of Castor Oilmentioning

confidence: 99%

A comprehensive review of castor oil‐derived renewable and sustainable industrial products

Singh

Sharma

Sarma

et al. 2022

Env Prog and Sustain Energy

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Castor oil is one important raw material that could serve as a renewable feedstock for industries in the age of exhausting fossil fuels. The chemical composition of oil and the structure of hydroxyl fatty acid are responsible for its unique physicochemical properties. The oil has diverse applications from pharmaceuticals to polyamides, from the manufacturing of ski boots to durable frames, and from lubricants to laxatives. The present review gives an insight into the physicochemical properties of castor oil and its application. The oil is used for the production of a great variety of its derivatives. Out of many derivatives of castor oil, four are produced and utilized at a larger scale. The names of the four derivates are ricinoleic acid, sebacic acid, undecylenic acid, and γ-decalactone. The review will aim toward an insight into the evolved techniques for the manufacturing of these derivatives of castor oil, the biotechnological route of production, and metabolic engineering approaches. Though the industrial significance of castor oil and its derivatives had been known for ages, methods for their production are continuously changing.

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