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Biocatalytic Versatilities and Biotechnological Prospects of Laccase for a Sustainable Industry

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Abstract

Laccases are multicopper-containing enzymes that have the ability to oxidize a wide variety of substrates with a single electron transfer reaction. These are environmentally benign versatile biocatalysts that have gained great interest in the biotechnological community since they utilize molecular oxygen as the last electron acceptor and only produce water as a byproduct. This family of enzymes has been widely used in a broad variety of applications, ranging from food additives and beverage processing to biological diagnostics and even as crosslinking agents in the furniture construction and manufacture of biofuels. Considering the benefits of enzyme immobilization, there has been a dramatic increase in applying immobilized laccases in recent years. Despite the impressive biotechnological promise, the use of laccases in the real world is still constrained by cost–benefit analysis, particularly in terms of practically large-scale production. The enzyme industry is booming research on laccase production, and use neglects to include the economic impact of the operations. Because of their ability to metabolize complex xenobiotics, they are also useful biocatalysts in enzymatic bioremediation processes, such as wastewater treatment. This study discusses the most important and recent breakthroughs in the biocatalytic attributes, sources, and exploitation of laccases in biotechnology for a sustainable industry.

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Fig. 1

Reprinted from Bilal and Iqbal [32] with permission from Elsevier

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Fig. 4

Reprinted from Bilal and Iqbal [31] with permission from Springer Nature

Fig. 5

Reprinted from 19, 20 with permission from Springer Nature

Fig. 6

Reprinted from Alvarado-Ramírez et al. (2021); an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/)

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Acknowledgements

Khalifa University is graciously acknowledged for partially supporting this work under the international collaboration project awarded to Syed Salman Ashraf and Muhammad Bilal (CIRA-2020-046).

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Authors and Affiliations

  1. School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, China

    Fayomi David Ayodeji, Basil Shava & Muhammad Bilal

  2. Tecnologico de Monterrey, School of Engineering and Sciences, 64849, Monterrey, Mexico

    Hafiz M. N. Iqbal

  3. Department of Biology, College of Arts and Sciences, Khalifa University, P.O. Box 127788, Abu Dhabi, UAE

    Syed Salman Ashraf

  4. Center for Biotechnology (BTC), Khalifa University, P.O. Box 127788, Abu Dhabi, UAE

    Syed Salman Ashraf

  5. Center for Catalysis and Separation (CeCaS), Khalifa University, P.O. Box 127788, Abu Dhabi, UAE

    Syed Salman Ashraf

  6. State Key Laboratory of Food Nutrition and Safety, Laboratory of Industrial Fermentation Microbiology, Ministry of Education; Tianjin University of Science and Technology, Tianjin Economic and Technological Development Area (TEDA), No 29, 13th Avenue, Tianjin, 300457, China

    Jiandong Cui

  7. Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, Bahia, Brazil

    Marcelo Franco

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  1. Fayomi David Ayodeji
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Ayodeji, F.D., Shava, B., Iqbal, H.M.N. et al. Biocatalytic Versatilities and Biotechnological Prospects of Laccase for a Sustainable Industry. Catal Lett 153, 1932–1956 (2023). https://doi.org/10.1007/s10562-022-04134-9

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