Turning cacay butter and wheat bran into substrate for lipase production by <i>Aspergillus terreus</i> NRRL-255

Azevedo, Wendell Medeiros de; Oliveira, Larissa Ferreira Ribeiro de; Alcântara, Maristela Alves; Cordeiro, Ângela Maria Tribuzy de Magalhães; Damasceno, Karla Suzanne Florentino da Silva Chaves; Assis, Cristiane Fernandes de; Júnior, Francisco Canindé de Sousa

doi:10.1080/10826068.2020.1728698

Cited by 19 publications

(8 citation statements)

References 34 publications

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“…These findings are similar to the study carried out by El-Ghonemy et al [18]. However, some studies reported that lipase activity was severely inhibited in the presence of metal ions, which may be due to distorted conformation that impacts the enzyme [25]. No metal ions were added to the control system.…”

Section: Effect Of Various Metal Ionssupporting

confidence: 90%

Effect of inoculum size, inducer and metal ion on lipase production by Rhodococcus strain UCC 0009

et al. 2020

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Lipases are critical enzymes for industrial applications such as in the food and pharmaceutical fields. Therefore, the discovery of new lipases with enhanced characteristics are always encouraged. Thus, the present study explored the ability of a novel bacterial strain isolated from a tropical climate for lipase production. The optimization method using the one-variable-at-a-time approach was adopted to obtain increased production of lipase. The strain identified as Rhodococcus strain UCC 0009 was able to generate specific lipase activity of 11.67a ± 0.00 mU/mg at optimized conditions of 8 % (v/v) inoculum concentration, 1 % (v/v) olive oil as the inducer, and the addition of Ca2+ions. The specific lipase activity increased by 162 % when the optimization using a one-variable-ata-time approach was adopted compared to that of the non-optimized counterpart, signifying this experimental phase’s importance. The present study’s findings revealed the potential of utilizing Rhodococcus strain UCC 0009 as a green lipase producer for application in bioremediation and biotransformation at an industrial scale. Further study concentrating on enzyme characterization and improving culture conditions for conducive production of lipase via statistical optimization using response surface methodology (RSM) will be attempted to elucidate further the superiority of lipase obtained from local resources.

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Section: Effect Of Various Metal Ionssupporting

confidence: 90%

Effect of inoculum size, inducer and metal ion on lipase production by Rhodococcus strain UCC 0009

et al. 2020

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“…The result obtained for wheat bran showed a value very close to that obtained by Bandeira 19 who presented a moisture content of 9.80%, and for soybean bran, it was close to the result of 9.52% obtained by Goes et al 20 It was observed that the percentage of ash obtained from 4.63% ± 0.19% for wheat bran was lower than for soy-bean bran (6.35% ± 0.12%) and statistically different. When compared with the results obtained by Zambom et al 21 of 4.21% for wheat bran and 6.39% for soybean bran, and by Castro et al 22 that reported a 4.98% for wheat bran and 5.90% or soybean bran, and finally with those by Azevedo et al 23 that showed a 5.4% for wheat bran and 6.3% for soybean bran, the results obtained in present study are in agreement to those observed in the literature.…”

Section: Physicochemical Characterization Of Substratessupporting

confidence: 54%

Production of the prolyl endoprotease (PEP) from Aspergillus sp. FSDE 16 by solid‐state fermentation (SSF) and use for producing a gluten‐free beer

Almeida,

Santos,

Santos

2024

Biotech and App Biochem

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Beer is a beverage that contains gluten and cannot be consumed by people with celiac disease. In this context, the enzyme prolyl endoprotease (PEP) can be used to reduce the gluten content in beer. The present study aimed to produce the PEP from Aspergillus sp. FSDE 16 using solid‐state fermentation with 5 conditions and comparing with a similar commercial enzyme produced from Aspergillus niger in the production of a gluten‐free beer. The results of the performed cultures showed that during the culture, the most increased protease activity (54.46 U/mL) occurred on the 4th day. In contrast, for PEP, the highest activity (0.0356 U/mL) was obtained on the 3rd day of culture in condition. Regarding beer production, cell growth, pH, and total soluble solids showed similar behavior over the 7 days for beers produced without enzyme addition or with the addition of commercial enzyme and with the addition of the enzyme extract produced. The addition of the enzyme and the enzyme extract did not promote changes, and all the beers produced showed similar and satisfactory results, with acid pH between 4 and 5, total soluble solids ranging from 4.80 to 5.05, alcohol content ranging from 2.83% to 3.08%, and all beers having a dark character with deep amber and light copper color. Gluten removal was effectively using the commercial enzyme and the enzyme produced according to condition (v) reaching gluten concentrations equal to 17 ± 5.31 and 21.19 ± 11.28 ppm, respectively. In this way, the production of the enzyme by SSF and its application in the removal of gluten in beer was efficient.

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“…Cacay (Caryodendron orinocense Karst.) is a Euphorbiaceae plant which grows along the Andes base adjacent to the Amazonian lowland [3,4]. Cacay oil is obtained by cold pressing its seeds, and possess excellent sensorial characteristics [5].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

et al. 2020

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The Amazon region is rich in genetic resources such as oilseeds which have potentially important local commercial exploitation. Despite its high concentration of bioactive compounds, cacay (Caryodendron orinocense Karst.) oil is poorly investigated and explored. Thus, this study focuses on the physicochemical characterization (moisture, density, and saponification, iodine, and acidity values), fatty acid composition as determined by gas chromatograph mass spectrometry (GC/MS), total phenolic content (TPC), and antioxidant activity (DPPH and ABTS radical scavenging assay) of cacay oil, coconut oil and a coconut/cacay oil blend, also known as cacay butter. The antibacterial activity of cacay oil was additionally evaluated. Our study demonstrated that cacay oil presents a high amount of polyunsaturated fatty acid (PUFA) (58.3%) with an emphasis on linoleic acid and a lower acidity value (2.67 ± 0.01 cg I 2 /g) than butter and coconut oil, indicating a low concentration of free fatty acids. In contrast, cacay butter and coconut oil presented higher saturated fatty acid percentages (69.1% and 78.4%, respectively) and higher saponification values (242.78 and 252.22 mg KOH/g, respectively). The samples showed low moisture and relative density between 912 and 916 kg/m 3. The hydrophilic fraction of cacay oil was highlighted in the quantification of TPC (326.27 ± 6.79 mg GAE/kg) and antioxidant capacity in vitro by DPPH radical scavenging assay (156.57 ± 2.25 μmol TE/g). Cacay oil inhibited the growth of Bacillus cereus (44.99 ± 7.68%), Enterococcus faecalis (27.76 ± 0.00%), and Staphylococcus aureus (11.81 ± 3.75%). At long last, this is the first study reporting the physicochemical characterization and bioactive properties of cacay butter. Coconut oil and cacay butter showed great oxidative stability potential due to higher contents of saturated fatty acids. Moreover, cacay oil presents as an alternative source of raw materials for cosmetic and biotechnology industries due to its high concentration of PUFA and for being a rich source of phenolic compounds.

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Turning cacay butter and wheat bran into substrate for lipase production by Aspergillus terreus NRRL-255

Cited by 19 publications

References 34 publications

Effect of inoculum size, inducer and metal ion on lipase production by Rhodococcus strain UCC 0009

Effect of inoculum size, inducer and metal ion on lipase production by Rhodococcus strain UCC 0009

Production of the prolyl endoprotease (PEP) from Aspergillus sp. FSDE 16 by solid‐state fermentation (SSF) and use for producing a gluten‐free beer

Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

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