Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from <i>Aspergillus tamarii</i> Kita UCP 1279 Produced by Solid-State Fermentation
β-fructofuranosidases (FFases) are enzymes involved in sucrose hydrolysis and can be used in the production of invert sugar and fructo-oligosaccharides (FOS). This last is an important prebiotic extensively used in the food industry. In the present study, the FFase production by <i>Aspergillus...
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MDPI AG
2023-03-01
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| author | Rodrigo Lira de Oliveira Aldeci França Araújo dos Santos Bianca Alencar Cardoso Thayanne Samille da Silva Santos Galba Maria de Campos-Takaki Tatiana Souza Porto Camila Souza Porto |
| author_facet | Rodrigo Lira de Oliveira Aldeci França Araújo dos Santos Bianca Alencar Cardoso Thayanne Samille da Silva Santos Galba Maria de Campos-Takaki Tatiana Souza Porto Camila Souza Porto |
| author_sort | Rodrigo Lira de Oliveira |
| collection | DOAJ |
| description | β-fructofuranosidases (FFases) are enzymes involved in sucrose hydrolysis and can be used in the production of invert sugar and fructo-oligosaccharides (FOS). This last is an important prebiotic extensively used in the food industry. In the present study, the FFase production by <i>Aspergillus tamarii</i> Kita UCP 1279 was assessed by solid-state fermentation using a mixture of wheat and soy brans as substrate. The FFase presents optimum pH and temperature at 5.0–7.0 and 60 °C, respectively. According to the kinetic/thermodynamic study, the FFase was relatively stable at 50 °C, a temperature frequently used in industrial FOS synthesis, using sucrose as substrate, evidenced by the parameters half-life (115.52 min) and <i>D</i>-value (383.76 min) and confirmed by thermodynamic parameters evaluated. The influence of static magnetic field with a 1450 G magnetic flux density presented a positive impact on FFase kinetic parameters evidenced by an increase of affinity of enzyme by substrate after exposition, observed by a decrease of 149.70 to 81.73 mM on <i>K<sub>m</sub></i>. The results obtained indicate that FFases present suitable characteristics for further use in food industry applications. Moreover, the positive influence of a magnetic field is an indicator for further developments of bioprocesses with the presence of a magnetic field. |
| first_indexed | 2024-03-11T06:51:38Z |
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| institution | Directory Open Access Journal |
| issn | 2673-6284 |
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| last_indexed | 2024-03-11T06:51:38Z |
| publishDate | 2023-03-01 |
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| series | BioTech |
| spelling | doaj.art-79aa0bcf4b284f518dc0ff44231378f12023-11-17T09:55:18ZengMDPI AGBioTech2673-62842023-03-011212110.3390/biotech12010021Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from <i>Aspergillus tamarii</i> Kita UCP 1279 Produced by Solid-State FermentationRodrigo Lira de Oliveira0Aldeci França Araújo dos Santos1Bianca Alencar Cardoso2Thayanne Samille da Silva Santos3Galba Maria de Campos-Takaki4Tatiana Souza Porto5Camila Souza Porto6School of Food Engineering, Federal University of Agreste of Pernambuco/UFAPE, Av. Bom Pastor, Boa Vista, s/n, Garanhuns 55296-901, BrazilEducation Unit of Penedo, Federal University of Alagoas/UFAL, Avenida Beira Rio, s/n, Penedo 57200-000, BrazilEducation Unit of Penedo, Federal University of Alagoas/UFAL, Avenida Beira Rio, s/n, Penedo 57200-000, BrazilEducation Unit of Penedo, Federal University of Alagoas/UFAL, Avenida Beira Rio, s/n, Penedo 57200-000, BrazilNucleus of Research in Environmental Sciences and Biotechnology, Catholic University of Pernambuco/UNICAP, Rua do Príncipe, 526, Recife 50050-590, BrazilDepartment of Morphology and Animal Physiology, Federal Rural University of Pernambuco/UFRPE, Av. Dom Manoel de Medeiros, s/n, Recife 52171-900, BrazilEducation Unit of Penedo, Federal University of Alagoas/UFAL, Avenida Beira Rio, s/n, Penedo 57200-000, Brazilβ-fructofuranosidases (FFases) are enzymes involved in sucrose hydrolysis and can be used in the production of invert sugar and fructo-oligosaccharides (FOS). This last is an important prebiotic extensively used in the food industry. In the present study, the FFase production by <i>Aspergillus tamarii</i> Kita UCP 1279 was assessed by solid-state fermentation using a mixture of wheat and soy brans as substrate. The FFase presents optimum pH and temperature at 5.0–7.0 and 60 °C, respectively. According to the kinetic/thermodynamic study, the FFase was relatively stable at 50 °C, a temperature frequently used in industrial FOS synthesis, using sucrose as substrate, evidenced by the parameters half-life (115.52 min) and <i>D</i>-value (383.76 min) and confirmed by thermodynamic parameters evaluated. The influence of static magnetic field with a 1450 G magnetic flux density presented a positive impact on FFase kinetic parameters evidenced by an increase of affinity of enzyme by substrate after exposition, observed by a decrease of 149.70 to 81.73 mM on <i>K<sub>m</sub></i>. The results obtained indicate that FFases present suitable characteristics for further use in food industry applications. Moreover, the positive influence of a magnetic field is an indicator for further developments of bioprocesses with the presence of a magnetic field.https://www.mdpi.com/2673-6284/12/1/21<i>Aspergillus</i>β-fructofuranosidasekineticsolid-state fermentationstatic magnetic fieldthermodynamics |
| spellingShingle | Rodrigo Lira de Oliveira Aldeci França Araújo dos Santos Bianca Alencar Cardoso Thayanne Samille da Silva Santos Galba Maria de Campos-Takaki Tatiana Souza Porto Camila Souza Porto Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from <i>Aspergillus tamarii</i> Kita UCP 1279 Produced by Solid-State Fermentation BioTech <i>Aspergillus</i> β-fructofuranosidase kinetic solid-state fermentation static magnetic field thermodynamics |
| title | Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from <i>Aspergillus tamarii</i> Kita UCP 1279 Produced by Solid-State Fermentation |
| title_full | Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from <i>Aspergillus tamarii</i> Kita UCP 1279 Produced by Solid-State Fermentation |
| title_fullStr | Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from <i>Aspergillus tamarii</i> Kita UCP 1279 Produced by Solid-State Fermentation |
| title_full_unstemmed | Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from <i>Aspergillus tamarii</i> Kita UCP 1279 Produced by Solid-State Fermentation |
| title_short | Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from <i>Aspergillus tamarii</i> Kita UCP 1279 Produced by Solid-State Fermentation |
| title_sort | production kinetic thermodynamic study and evaluation of the influence of static magnetic field on kinetic parameters of β fructofuranosidase from i aspergillus tamarii i kita ucp 1279 produced by solid state fermentation |
| topic | <i>Aspergillus</i> β-fructofuranosidase kinetic solid-state fermentation static magnetic field thermodynamics |
| url | https://www.mdpi.com/2673-6284/12/1/21 |
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