Skip to main content

Flavonoid-Rich Plants Used as Sole Substrate to Induce the Solid-State Fermentation of Laccase

Applied Biochemistry and Biotechnology volume 172, pages 3583–3592 (2014)Cite this article

Abstract

High cost becomes the major obstacle for the industrial application of laccase. Many approaches have been applied to enhance the yield and decrease the cost of laccase. Since flavonoids are the natural inducers for laccase production, in this article, flavonoid-rich plants were taken as the sole substrate for the solid-state fermentation of Funalia trogii (Cui 3676). It indicated that flavonoid-rich plants can effectively promote the production of F. trogii laccase without the addition of inducers. The laccase activity was 42.5 IU g−1 substrate when kudzu vine root was used as the substrate, which was enhanced by 4.46 times than that when bran was used as the substrate. Meanwhile, the solid-state fermentation of laccase could enrich flavonoids, benefiting their extraction. The content of flavonoids extracted from fermented kudzu vine root and Ginkgo biloba leaves was enhanced by 56.41 and 24.11 %, respectively, compared to the unfermented substrate, and the relative reductive ability and scavenging ability of hydroxyl radicals of flavonoids in the fermented residues were essentially unchanged. Thus, flavonoid-rich plants will become a kind of potential substrate for laccase fermentation which is beneficial in enhancing the yield and reducing the cost of laccase.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

References

  1. Aydınoğlu, T. B., & Sargın, S. (2013). Bioprocess and Biosystems Engineering, 36, 215–222.

    Article  CAS  Google Scholar 

  2. Sathishkumar, P., Palvannan, T., Murugesan, K., & Kamala-Kannan, S. (2013). Environmental Technology, 34, 139–147.

    Article  CAS  Google Scholar 

  3. Cañas, A. I., & Camarero, S. (2010). Biotechnology Advances, 28, 694–705.

    Article  CAS  Google Scholar 

  4. Riva, S. (2006). Trends in Biotechnology, 24, 219–226.

    Article  CAS  Google Scholar 

  5. Rawal, R., Chawla, S., & Pundir, C. (2011). Analytical Biochemistry, 419, 196–204.

    Article  CAS  Google Scholar 

  6. Schmitt, S., Souza, R., Bettin, F., Dillon, A. J. P., Valle, J. A. B., & Andreaus, J. (2012). Biocatalysis and Biotransformation, 30, 48–56.

    Article  CAS  Google Scholar 

  7. Arora, D. S., & Sharma, R. K. (2010). Applied Biochemistry and Biotechnology, 160, 1760–1788.

    Article  CAS  Google Scholar 

  8. Strong, P., & Claus, H. (2011). Critical Reviews in Environmental Science and Technology, 41, 373–434.

    Article  Google Scholar 

  9. Cambria, M. T., Ragusa, S., Calabrese, V., & Cambria, A. (2011). Applied Biochemistry and Biotechnology, 163, 415–422.

    Article  CAS  Google Scholar 

  10. Singh, G., Bhalla, A., Kaur, P., Capalash, N., & Sharma, P. (2011). Reviews in Environmental Science and Biotechnology, 10, 309–326.

    Article  Google Scholar 

  11. Ahmadi, N., Mibus, H., & Serek, M. (2008). Journal of Plant Growth Regulation, 27, 320–330.

    Article  CAS  Google Scholar 

  12. Palmieri, G., Giardina, P., Bianco, C., Fontanella, B., & Sannia, G. (2000). Applied and Environmental Microbiology, 66, 920–924.

    Article  CAS  Google Scholar 

  13. Meza, J. C., Sigoillot, J.-C., Lomascolo, A., Navarro, D., & Auria, R. (2006). Journal of Agricultural and Food Chemistry, 54, 3852–3858.

    Article  CAS  Google Scholar 

  14. Cavallazzi, J. R. P., Kasuya, C. M., & Soares, M. A. (2005). Brazilian Journal of Microbiology, 36, 383–387.

    Article  CAS  Google Scholar 

  15. Niladevi, K., & Prema, P. (2008). Bioresource Technology, 99, 4583–4589.

    Article  CAS  Google Scholar 

  16. Meza, J. C., Auria, R., Lomascolo, A., Sigoillot, J. C., & Casalot, L. (2007). Enzyme and Microbial Technology, 41, 162–168.

    Article  CAS  Google Scholar 

  17. Tavares, A., Coelho, M., Coutinho, J., & Xavier, A. (2005). Journal of Chemical Technology and Biotechnology, 80, 669–676.

    Article  CAS  Google Scholar 

  18. Singhania, R. R., Patel, A. K., Soccol, C. R., & Pandey, A. (2009). Biochemical Engineering Journal, 44, 13–18.

    Article  CAS  Google Scholar 

  19. Qiu, W. H., & Chen, H. Z. (2008). World Journal of Microbiology and Biotechnology, 24, 219–224.

    Article  CAS  Google Scholar 

  20. Pérez-Guerra, N., Torrado-Agrasar, A., López-Macias, C., & Pastrana, L. (2003). Electronic Journal of Environmental Agricultural and Food Chemistry, 2, 343–350.

    Google Scholar 

  21. Singhania, R. R., Sukumaran, R. K., Patel, A. K., Larroche, C., & Pandey, A. (2010). Enzyme and Microbial Technology, 46, 541–549.

    Article  CAS  Google Scholar 

  22. Gómez, J., Marta, P., Susana, R. C., & Sanromán, M. Á. (2005). Journal of Food Engineering, 68, 315–319.

    Article  Google Scholar 

  23. Couto, S. R., & Sanroman, M. Á. (2005). Journal of Food Engineering, 71, 208–213.

    Article  Google Scholar 

  24. Couto, S. R., López, E., & Sanroman, M. Á. (2006). Journal of Food Engineering, 74, 263–267.

    Article  CAS  Google Scholar 

  25. Moldes, D., Gallego, P., Couto, S. R., & Sanromán, M. Á. (2003). Biotechnology Letters, 25, 491–495.

    Article  CAS  Google Scholar 

  26. Couto, S. R., & Sanromán, M. Á. (2006). Journal of Food Engineering, 73, 388–393.

    Article  CAS  Google Scholar 

  27. Kumar, S., & Mishra, A. (2011). Journal of Microbiology and Biotechnology Research, 1, 33–53.

    CAS  Google Scholar 

  28. Osma, J. F., Toca Herrera, J. L., & Rodríguez Couto, S. (2007). Dyes and Pigments, 75, 32–37.

    Article  CAS  Google Scholar 

  29. Weng, C. J., & Yen, G. C. (2012). Cancer and Metastasis Reviews, 31, 323–351.

    Article  CAS  Google Scholar 

  30. Ooijkaas, L., Tramper, J., & Buitelaar, R. (1998). Enzyme and Microbial Technology, 22, 480–486.

    Article  CAS  Google Scholar 

  31. Chen, G. Z., & Chen, H. Z. (2011). Food Chemistry, 126, 1934–1938.

    Article  CAS  Google Scholar 

  32. Yildirim, A., Mavi, A., Oktay, M., Kara, A. A., Algur, Ö. F., & Bilaloglu, V. (2000). Journal of Agricultural and Food Chemistry, 48, 5030–5034.

    Article  CAS  Google Scholar 

  33. Dorman, H., Peltoketo, A., Hiltunen, R., & Tikkanen, M. (2003). Food Chemistry, 83, 255–262.

    Article  CAS  Google Scholar 

  34. He, Z., Feng, Y., Xu, L. F., Sun, L., Shi, L., Chen, X. M., et al. (2010). Food Science, 31, 39–43.

    CAS  Google Scholar 

  35. Yang, J. T., Yang, J., Xie, H., & Yang, X. S. (2008). Science and Technology of Food Industry, 29, 94–96.

    CAS  Google Scholar 

  36. Peng, X. W., & Chen, H. Z. (2008). Bioresource Technology, 99, 3885–3889.

    Article  CAS  Google Scholar 

  37. Roopesh, K., Ramachandran, S., Nampoothiri, K. M., Szakacs, G., & Pandey, A. (2006). Bioresource Technology, 97, 506–511.

    Article  CAS  Google Scholar 

  38. Tanner, R. D., Hussain, S. S., Hamilton, L. A., & Wolf, F. T. (1979). Economic Botany, 33, 400–412.

    Article  Google Scholar 

  39. Fu, X. G., Chen, H. Z., & Wang, W. D. (2008). Chinese Journal of Biotechnology, 24, 957–961.

    Article  CAS  Google Scholar 

  40. Saraiva, J. A., Tavares, A. P., & Xavier, A. M. (2012). Applied Biochemistry and Biotechnology, 167, 685–693.

    Article  CAS  Google Scholar 

  41. Chen, S., Ma, D., Ge, W., & Buswell, J. A. (2003). FEMS Microbiology Letters, 218, 143–148.

    Article  CAS  Google Scholar 

  42. Dekker, R. F., Barbosa, A. M., & Sargent, K. (2002). Enzyme and Microbial Technology, 30, 374–380.

    Article  CAS  Google Scholar 

  43. Wang, L., & Chen, H. Z. (2011). Process Biochemistry, 46, 604–607.

    Article  CAS  Google Scholar 

  44. Wang, J., Cao, F., Su, E., Wu, C., Zhao, L., & Ying, R. (2013). Journal of Agricultural and Food Chemistry, 61, 5783–5791.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

Financial support to this study was provided by the National Natural Science Foundation of China (Grant No. 21206176), the National Basic Research Program of China (No. 2011CB707401), and the National Key Project of Scientific and Technical Supporting Program of China (No. 2011BAD22B02).

Author information

Affiliations

  1. National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China

    Weihua Qiu, Wenyan Zhang & Hongzhang Chen

Authors
  1. Weihua Qiu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Wenyan Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hongzhang Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hongzhang Chen.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Qiu, W., Zhang, W. & Chen, H. Flavonoid-Rich Plants Used as Sole Substrate to Induce the Solid-State Fermentation of Laccase. Appl Biochem Biotechnol 172, 3583–3592 (2014). https://doi.org/10.1007/s12010-014-0774-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12010-014-0774-9

Keywords

  • Laccase
  • Flavonoid-rich plants
  • Solid-state fermentation
  • Antioxidation of flavonoids