Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114
Tannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable effects of tannins. The aim of this study is to investigate the potential of endophytic...
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| Format: | Article |
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University of Zagreb Faculty of Food Technology and Biotechnology
2014-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/193430 |
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| author | Amanda Reges de Sena Ana Claúdia de Barros dos Santos Miquéas Jamesse Gouveia Marcelo Rodrigues Figueira de Mello Tonny Cley Campos Leite Keila Aparecida Moreira Sandra Aparecida de Assis |
| author_facet | Amanda Reges de Sena Ana Claúdia de Barros dos Santos Miquéas Jamesse Gouveia Marcelo Rodrigues Figueira de Mello Tonny Cley Campos Leite Keila Aparecida Moreira Sandra Aparecida de Assis |
| author_sort | Amanda Reges de Sena |
| collection | DOAJ |
| description | Tannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable effects of tannins. The aim of this study is to investigate the potential of endophytic fungi isolated from jamun (Syzygium cumini (L.) Skeels) leaves, and identified as Pestalotiopsis guepinii, in the production of tannase. Tannase was produced extracellularly by P. guepinii under submerged, slurry-state and solid-state fermentations. The submerged fermentation was found to be the most promising (98.6 U/mL). Response surface methodology was employed to evaluate the effect of variables (pH and temperature), and the results showed that the best conditions for tannase activity were pH=6.9 and 30 °C. Km was found to be 7.18·10–4 mol/L and vmax=250.00 U/mL. The tannase activity was the highest in the presence of Ca2+ at a concentration of 5·10–3 mol/L. Moreover, the enzyme was not inhibited by the tested chelators and detergents. The stability of the enzyme was also studied, and crude enzyme was evaluated in simulation of gastrointestinal digestion of monogastric animals. The crude enzyme was highly stable under simulated conditions; it retained 87.3 % of its original activity after 6 h. The study contributes to the identification of microbial species that produce tannase, with potential application in biotechnology. |
| first_indexed | 2024-04-24T09:32:06Z |
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| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:32:06Z |
| publishDate | 2014-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
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| series | Food Technology and Biotechnology |
| spelling | doaj.art-7dd025488b274b9daa350ca9ffeb79d32024-04-15T13:36:27ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062014-01-0152445946710.17113/ftb.52.04.14.3743Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114Amanda Reges de Sena0Ana Claúdia de Barros dos Santos1Miquéas Jamesse Gouveia2Marcelo Rodrigues Figueira de Mello3Tonny Cley Campos Leite4Keila Aparecida Moreira5Sandra Aparecida de Assis6Microbiology Laboratory, Federal Institute of Education, Science and Technology of Pernambuco, Campus Barreiros, 55560-000 Barreiros, PE, BrazilMicrobiology Laboratory, Federal Institute of Education, Science and Technology of Pernambuco, Campus Barreiros, 55560-000 Barreiros, PE, BrazilMicrobiology Laboratory, Federal Institute of Education, Science and Technology of Pernambuco, Campus Barreiros, 55560-000 Barreiros, PE, BrazilMicrobiology Laboratory, Federal Institute of Education, Science and Technology of Pernambuco, Campus Barreiros, 55560-000 Barreiros, PE, BrazilBioassays Laboratory for Drug Research, Federal University of Pernambuco, 50670-420 Recife, PE, BrazilCentral Laboratory of Garanhuns, Laboratory of Biotechnology, Academic Unit of Garanhuns, Federal Rural University of Pernambuco, 55292-270 Garanhuns, PE, BrazilLaboratory of Enzymology, Department of Health, State University of Feira de Santana, 44036-900 Feira de Santana, BA, BrazilTannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable effects of tannins. The aim of this study is to investigate the potential of endophytic fungi isolated from jamun (Syzygium cumini (L.) Skeels) leaves, and identified as Pestalotiopsis guepinii, in the production of tannase. Tannase was produced extracellularly by P. guepinii under submerged, slurry-state and solid-state fermentations. The submerged fermentation was found to be the most promising (98.6 U/mL). Response surface methodology was employed to evaluate the effect of variables (pH and temperature), and the results showed that the best conditions for tannase activity were pH=6.9 and 30 °C. Km was found to be 7.18·10–4 mol/L and vmax=250.00 U/mL. The tannase activity was the highest in the presence of Ca2+ at a concentration of 5·10–3 mol/L. Moreover, the enzyme was not inhibited by the tested chelators and detergents. The stability of the enzyme was also studied, and crude enzyme was evaluated in simulation of gastrointestinal digestion of monogastric animals. The crude enzyme was highly stable under simulated conditions; it retained 87.3 % of its original activity after 6 h. The study contributes to the identification of microbial species that produce tannase, with potential application in biotechnology.https://hrcak.srce.hr/file/193430endophytic fungusPestalotiopsis guepiniisubmerged fermentationanimal feedtannin acyl hydrolase (tannase) |
| spellingShingle | Amanda Reges de Sena Ana Claúdia de Barros dos Santos Miquéas Jamesse Gouveia Marcelo Rodrigues Figueira de Mello Tonny Cley Campos Leite Keila Aparecida Moreira Sandra Aparecida de Assis Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114 Food Technology and Biotechnology endophytic fungus Pestalotiopsis guepinii submerged fermentation animal feed tannin acyl hydrolase (tannase) |
| title | Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114 |
| title_full | Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114 |
| title_fullStr | Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114 |
| title_full_unstemmed | Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114 |
| title_short | Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114 |
| title_sort | production characterization and application of a thermostable tannase from pestalotiopsis guepinii urm 7114 |
| topic | endophytic fungus Pestalotiopsis guepinii submerged fermentation animal feed tannin acyl hydrolase (tannase) |
| url | https://hrcak.srce.hr/file/193430 |
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