Skip to main content
SpringerLink
Log in

Characterization of novel thermostable polygalacturonases from Penicillium brasilianum and Aspergillus niger

  • Short Communication
  • Published:
Bioprocess and Biosystems Engineering Aims and scope Submit manuscript

Abstract

The aim of this research was the partial characterization of polygalacturonase (PG) extracts produced by a newly isolated Penicillium brasilianum and Aspergillus niger in submerged fermentation. The partial characterization of the crude enzymatic extracts showed optimum activity at pH 5.5 and 37 °C for both extracts. The results of temperature stability showed that PG from both microorganisms were more stable at 55 °C. However, the enzyme obtained by P. brasilianum presents a half-life time (t 1/2 = 693.10 h), about one order of magnitude higher than those observed in for A. niger at 55 °C. In terms of pH stability, the PG produced by P. brasilianum presented higher stability at pH 4.0 and 5.0, while the PG from A. niger showed higher stability at pH 5.0.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

References

  1. Naidu GSN, Panda T (2003) Studies on pH and thermal deactivation of pectolytic enzymes from Aspergillus niger. Bioch Eng J 16:57–67

    Article  CAS  Google Scholar 

  2. Gadre RV, Driessche GV, Beeumen JV, Bhat MK (2003) Purification, characterization and mode of action of an endo-polygalacturonase from the psychrophilic fungus Mucor flavus. Enzyme Microb Technol 32:321–330

    Article  CAS  Google Scholar 

  3. Buyukkileci AO, Lahore MF, Tari C (2015) Utilization of orange peel, a food industrial waste, in the production of exo-polygalacturonase by pellet forming Aspergillus sojae. Bioprocess Biosyst Eng 38:749–760

    Article  CAS  Google Scholar 

  4. Sánchez SR, Sánchez IG, Arévalo-Villena M, Pérez AB (2015) Production and immobilization of enzymes by solid-state fermentation of agroindustrial waste. Bioprocess Biosyst Eng 38:587–593

    Article  Google Scholar 

  5. Sandri IG, Lorenzoni CMT, Fontana RC, Silveira MM (2013) Use of pectinases produced by a new strain of Aspergillus niger for the enzymatic treatment of apple and blueberry juice. Food Sci Technol 51(2):469–475

    CAS  Google Scholar 

  6. Demir H, Gögüs N, Tari C, Heerd D, Lahore MF (2012) Optimization of the process parameters for the utilization of orange peel to produce polygalacturonase by solid-state fermentation from an Aspergillus sojae mutant strain. Turk J Biol 36:394–404

    CAS  Google Scholar 

  7. Quattara HG, Koffi BL, Karou GT, Sangare A, Niamke SL, Diopoh JK (2008) Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation. World J Microb Biotechnol 24:1753–1760

    Article  Google Scholar 

  8. Joshi B, Sah GP, Basnet BB, Bhatt MR, Sharma D, Subedi K, Pandey J, Malla R (2011) Phytochemicalextraction and antimicrobial properties of different medicinal plants: Ocimumsanctum (Tulsi), Eugenia caryophyllata (Clove), Achyranthes bidentata (Datiwan) and Azadirachta indica (Neem). J Microbiol Antimicrob 3:1–7

    Google Scholar 

  9. Phugare SS, Kalyani DC, Surwase SN, Jadhay JA (2011) Ecofriendly degradation and detoxification of textile effluent by a developed bacterial consortium. Ectoxicol Environ Safe 74:1288–1296

    Article  CAS  Google Scholar 

  10. Kashyap DR, Vohra PK, Chopra S, Tewari R (2001) Applications of pectinases in the commercial sector: a review. Bioresour Technol 77:215–227

    Article  CAS  Google Scholar 

  11. Murad HA, Azzaz HH (2011) Microbial pectinases and ruminant nutrition. Res J Microbiol 6:246–269

    Article  CAS  Google Scholar 

  12. Alimardani-Theuil P, Gainvors-Claisse A, Duchiron F (2011) Yeasts: an attractive source of pectinases—from gene expression to potential applications: a review. Process Biochem 46:1525–1537

    Article  CAS  Google Scholar 

  13. Gummadi SN, Panda T (2003) Purification and biochemical properties of microbial pectinases: a rewiew. Process Biochem 38:987–996

    Article  CAS  Google Scholar 

  14. Sadana A (1995) Biocatalysis: fundamentals of deactivation kinetics. Prentice-Hall, New York

    Google Scholar 

  15. Joly M (1965) Physico-chemical Approach to the denaturation of proteins. Academic Press, New York

    Google Scholar 

  16. Zeni J, Cence K, Grando C, Colet R, Tiggemann L, Lerin L, De Oliveira D, Toniazzo G, Cansian LR, Valduga E (2011) Screening of pectinases-producing microorganisms with polygalacturonase activity. Appl Biochem Biotechnol 163:383–392

    Article  CAS  Google Scholar 

  17. Miller GL (1956) Use of dinitrosalicyclic acid reagent for determination of reducing sugar. Anal Chem 31:426–428

    Article  Google Scholar 

  18. Jayani RS, Saxena S, Gupta R (2005) Microbial pectinolytic enzymes: a review. Process Biochem 40:2931–2944

    Article  CAS  Google Scholar 

  19. Kashyap DR, Vohra PK, Chopra SR, Tewari R (2001) Applications of pectinases in the commercial sector: a review. Bioresour Technol 77:215–227

    Article  CAS  Google Scholar 

  20. Soares MMCN, Da Silva R, Gomes E (1999) Screening of bacterial strains or pectinolytic activity: characterization of the polygalacturonase produced by Bacillus sp. Rev Microbiol 30:299–303

    CAS  Google Scholar 

  21. Martin N, Souza SR, Da Silva R, Gomes E (2004) Pectinase production by fungal of strains in solid—state fermentation using agro—industrial bioproduct. Braz Arch Biol Technol 7:813–819

    Article  Google Scholar 

  22. Martin N, Gue M, Leite R, Da Silva R, Gomes E (2007) Study of pectinase produced by termophilic fungi Rhizomucor sp. N31 in FES. J Biotechnol 131:147–158

    Article  Google Scholar 

  23. Silva D, Martins ES, Leite RSR, Da Silva R, Ferreira V, Gomes E (2007) Purification and characterization of an exo-polygalacturonase produced by Penicillium viridicatum RFC3 in solid-state fermentation. Process Bichem 42:1237–1243

    Article  CAS  Google Scholar 

  24. Riou C, Freyssinet G, Feure M (1992) Purification and characterization of extracellular pectinolytic enzymes produced by Sclerotinia sclerotiorum. Appl Environ Microbiol 58:578–583

    CAS  Google Scholar 

  25. Kayshap DR, Vohra PK, Chopra S, Tewari R (2000) Applications of pectinases in the commercial sector: a review. Bioresour Technol 77:215–227

    Article  Google Scholar 

  26. Moyo S, Gashe BA, Collison EK, Mpuchane S (2003) Optimising growth conditions for the pectinolytic activity of Kluyveromyces wickerhamii by using response surface methodology. Int J Food Microbiol 85:87–100

    Article  CAS  Google Scholar 

  27. Mohamed SA, Farid NM, Hossiny EN, Bassuiny RI (2006) Biochemical characterization of an extracellular polygalacturonase from Trichoderma harzianum. J Biotechnol 127:54–64

    Article  CAS  Google Scholar 

  28. Kobayashi T, Higaki N, Yajima N, Suzumatsu A, Hagihara H, Kawai S, Ito S (2001) Purification and properties of a galacturonic acid-releasing exopolygalacturonase from a strain of Bacillus. Biosci Biotechnol Biochem 65:842–847

    Article  CAS  Google Scholar 

  29. Mohamed SA, Christensen TMIE, Mikkelsen JD (2003) New polygalacturonases from Trichoderma reesei: characterization and their specificities to partially methylated and acetylated pectins. Carbohydr Res 338:515–524

    Article  CAS  Google Scholar 

  30. Tari C, Dogan N, Gogus N (2008) Biochemical and thermal characterization of crude exo-polygalacturonase produced by Aspergillus sojae. Food Chem 111:824–829

    Article  CAS  Google Scholar 

  31. Shuler ML, Kargi F (2002) Bioprocess engineering basic concepts. Prentice Hall, New York

    Google Scholar 

  32. Ortega N, De Diego S, Perez-Mateos M, Busto MD (2004) Kinetic properties and thermal behaviour of polygalcturonase used in fruit juice clarification. Food Chem 88:209–217

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors acknowledge the financial support of CNPQ, FAPERGS and CAPES.

Author information

Authors and Affiliations

  1. Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil

    Jamile Zeni, Jonaina Pili, Karine Cence, Geciane Toniazzo & Eunice Valduga

  2. Federal University of Fronteira Sul-Campus de Erechim, Av. Dom João Hoffmann, 313, Erechim, 99700-000, Brazil

    Helen Treichel

Authors
  1. Jamile Zeni
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jonaina Pili
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Karine Cence
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Geciane Toniazzo
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Helen Treichel
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Eunice Valduga
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Eunice Valduga.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zeni, J., Pili, J., Cence, K. et al. Characterization of novel thermostable polygalacturonases from Penicillium brasilianum and Aspergillus niger . Bioprocess Biosyst Eng 38, 2497–2502 (2015). https://doi.org/10.1007/s00449-015-1468-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00449-015-1468-6

Keywords

Search

Navigation