Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2

Detalhes bibliográficos
Autor(a) principal: Silva, Ronivaldo Rodrigues da [UNESP]
Data de Publicação: 2019
Outros Autores: Previdelli da Conceicao, Pamela Joyce [UNESP], Ambrosio de Menezes, Cintia Lionela [UNESP], Oliveira Nascimento, Carlos Eduardo de [UNESP], Bertelli, Maryane Machado, Pessoa Junior, Adalberto, Souza, Gisele Monteiro de, Silva, Roberto da [UNESP], Gomes, Eleni [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.jbiotec.2019.02.001
http://hdl.handle.net/11449/186677
Resumo: beta-glucosidases are glycoside hydrolases that-particularly those from filamentous fungi-have been extensively explored in cellulose fiber saccharification and wine quality improvement. However, these enzymes from yeast have been poorly studied. In this study, an ethanol-glucose tolerant beta-glucosidase that is secreted by Pichia guilliermondii (current name Meyerozyma guilliermondii) was purified and characterized. This enzyme exhibited an estimated molecular mass of 97 kDa and the highest activity between pH 3.5-5.5 and 55 degrees C. The beta-glucosidase was also tolerant to acetone, ethanol, isopropanol, and methanol up to 30% and glucose at 1 M. It was also stable up to 55 degrees C for 80 min, maintaining 70% of its initial activity and in a wide pH range (pH 3-10). The enzyme exhibited 90-100% of its initial activity for 72 h at 20, 25, and 30 degrees C in presence of 10% ethanol at pH 3.5, which is a similar condition to winemaking. Studies that identify new enzymes and describe their purification are required for oenology applications. The beta-glucosidase described herein is a promising candidate for use in the preparation of wine. Additionally, its tolerance to glucose is an important biochemical property that adds value to this enzyme and enables it to be used during the final saccharification process.
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spelling Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2FermentationMicrobial glycosidaseWinemakingYeast enzymebeta-glucosidases are glycoside hydrolases that-particularly those from filamentous fungi-have been extensively explored in cellulose fiber saccharification and wine quality improvement. However, these enzymes from yeast have been poorly studied. In this study, an ethanol-glucose tolerant beta-glucosidase that is secreted by Pichia guilliermondii (current name Meyerozyma guilliermondii) was purified and characterized. This enzyme exhibited an estimated molecular mass of 97 kDa and the highest activity between pH 3.5-5.5 and 55 degrees C. The beta-glucosidase was also tolerant to acetone, ethanol, isopropanol, and methanol up to 30% and glucose at 1 M. It was also stable up to 55 degrees C for 80 min, maintaining 70% of its initial activity and in a wide pH range (pH 3-10). The enzyme exhibited 90-100% of its initial activity for 72 h at 20, 25, and 30 degrees C in presence of 10% ethanol at pH 3.5, which is a similar condition to winemaking. Studies that identify new enzymes and describe their purification are required for oenology applications. The beta-glucosidase described herein is a promising candidate for use in the preparation of wine. Additionally, its tolerance to glucose is an important biochemical property that adds value to this enzyme and enables it to be used during the final saccharification process.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Sao Jose Do Rio Preto, SP, BrazilUniv Sao Paulo, Fac Ciencias Farmaceut, Sao Paulo, BrazilUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Sao Jose Do Rio Preto, SP, BrazilFAPESP: 2017/06399-3FAPESP: 2018/09238-3FAPESP: 2017/06066-4Elsevier B.V.Universidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Silva, Ronivaldo Rodrigues da [UNESP]Previdelli da Conceicao, Pamela Joyce [UNESP]Ambrosio de Menezes, Cintia Lionela [UNESP]Oliveira Nascimento, Carlos Eduardo de [UNESP]Bertelli, Maryane MachadoPessoa Junior, AdalbertoSouza, Gisele Monteiro deSilva, Roberto da [UNESP]Gomes, Eleni [UNESP]2019-10-05T16:54:29Z2019-10-05T16:54:29Z2019-03-20info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article73-80http://dx.doi.org/10.1016/j.jbiotec.2019.02.001Journal Of Biotechnology. Amsterdam: Elsevier Science Bv, v. 294, p. 73-80, 2019.0168-1656http://hdl.handle.net/11449/18667710.1016/j.jbiotec.2019.02.001WOS:000461332500010Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal Of Biotechnologyinfo:eu-repo/semantics/openAccess2021-10-23T20:17:52Zoai:repositorio.unesp.br:11449/186677Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:49:00.622444Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2
title Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2
spellingShingle Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2
Silva, Ronivaldo Rodrigues da [UNESP]
Fermentation
Microbial glycosidase
Winemaking
Yeast enzyme
title_short Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2
title_full Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2
title_fullStr Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2
title_full_unstemmed Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2
title_sort Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2
author Silva, Ronivaldo Rodrigues da [UNESP]
author_facet Silva, Ronivaldo Rodrigues da [UNESP]
Previdelli da Conceicao, Pamela Joyce [UNESP]
Ambrosio de Menezes, Cintia Lionela [UNESP]
Oliveira Nascimento, Carlos Eduardo de [UNESP]
Bertelli, Maryane Machado
Pessoa Junior, Adalberto
Souza, Gisele Monteiro de
Silva, Roberto da [UNESP]
Gomes, Eleni [UNESP]
author_role author
author2 Previdelli da Conceicao, Pamela Joyce [UNESP]
Ambrosio de Menezes, Cintia Lionela [UNESP]
Oliveira Nascimento, Carlos Eduardo de [UNESP]
Bertelli, Maryane Machado
Pessoa Junior, Adalberto
Souza, Gisele Monteiro de
Silva, Roberto da [UNESP]
Gomes, Eleni [UNESP]
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade de São Paulo (USP)
dc.contributor.author.fl_str_mv Silva, Ronivaldo Rodrigues da [UNESP]
Previdelli da Conceicao, Pamela Joyce [UNESP]
Ambrosio de Menezes, Cintia Lionela [UNESP]
Oliveira Nascimento, Carlos Eduardo de [UNESP]
Bertelli, Maryane Machado
Pessoa Junior, Adalberto
Souza, Gisele Monteiro de
Silva, Roberto da [UNESP]
Gomes, Eleni [UNESP]
dc.subject.por.fl_str_mv Fermentation
Microbial glycosidase
Winemaking
Yeast enzyme
topic Fermentation
Microbial glycosidase
Winemaking
Yeast enzyme
description beta-glucosidases are glycoside hydrolases that-particularly those from filamentous fungi-have been extensively explored in cellulose fiber saccharification and wine quality improvement. However, these enzymes from yeast have been poorly studied. In this study, an ethanol-glucose tolerant beta-glucosidase that is secreted by Pichia guilliermondii (current name Meyerozyma guilliermondii) was purified and characterized. This enzyme exhibited an estimated molecular mass of 97 kDa and the highest activity between pH 3.5-5.5 and 55 degrees C. The beta-glucosidase was also tolerant to acetone, ethanol, isopropanol, and methanol up to 30% and glucose at 1 M. It was also stable up to 55 degrees C for 80 min, maintaining 70% of its initial activity and in a wide pH range (pH 3-10). The enzyme exhibited 90-100% of its initial activity for 72 h at 20, 25, and 30 degrees C in presence of 10% ethanol at pH 3.5, which is a similar condition to winemaking. Studies that identify new enzymes and describe their purification are required for oenology applications. The beta-glucosidase described herein is a promising candidate for use in the preparation of wine. Additionally, its tolerance to glucose is an important biochemical property that adds value to this enzyme and enables it to be used during the final saccharification process.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-05T16:54:29Z
2019-10-05T16:54:29Z
2019-03-20
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.jbiotec.2019.02.001
Journal Of Biotechnology. Amsterdam: Elsevier Science Bv, v. 294, p. 73-80, 2019.
0168-1656
http://hdl.handle.net/11449/186677
10.1016/j.jbiotec.2019.02.001
WOS:000461332500010
url http://dx.doi.org/10.1016/j.jbiotec.2019.02.001
http://hdl.handle.net/11449/186677
identifier_str_mv Journal Of Biotechnology. Amsterdam: Elsevier Science Bv, v. 294, p. 73-80, 2019.
0168-1656
10.1016/j.jbiotec.2019.02.001
WOS:000461332500010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal Of Biotechnology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 73-80
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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