Microbial pectinases: a review on molecular and biotechnological perspectives
01 Sep 2019-The Journal of Microbiology, Biotechnology and Food Sciences (Faculty of Biotechnology and Food Sciences in Nitra, Slovakia)-Vol. 2021, Iss: 2, pp 248-266
About: This article is published in The Journal of Microbiology, Biotechnology and Food Sciences.The article was published on 2019-09-01 and is currently open access. It has received 16 citations till now.
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TL;DR: Emsley and Waugh as mentioned in this paper published the Guide to the NMR Empirical Method A Workbook, which is based on the Bible jun.. Pp. xi + 305.
Abstract: Progress in Nuclear Magnetic Resonance Spectroscopy Vol. 2. Edited by J. W. Emsley, J. Feeney and L. H. Sutcliffe. Pp. vii + 269. (Oxford, London and New York: Pergamon Press, Ltd, 1967.) 90s. net. Advances in Magnetic Resonance Vol. 2. By John S. Waugh. Pp. xii + 269. (New York: Academic Press, Inc.; London: Academic Press, Inc. (London), Ltd, 1966.) $12.00. Guide to the NMR Empirical Method A Workbook. By Roy H. Bible jun.. Pp. xi + 305. (New York: Plenum Press, 1967.) $9.50.
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31 Mar 2017
38 citations
TL;DR: The major applications of cellulases, hemicellulases, and pectinases and their cleavage characteristics, sources (mainly microbial), and features of the substrates in the food and beverage industries are discussed in this paper.
Abstract: Enzymes are present in all naturally occurring forms of life, including plants, animals, and microorganisms. Enzymes have been used in the food industry to transform a raw material into a main product, to modify the functional characteristics of a product, and/or to control or improve food processes. The cell wall of plant cells is composed of a complex network of polysaccharides, including cellulose, hemicelluloses, and pectin, with interactions between these structures. Selective enzymes for the degradation of cell wall components, such as cellulases, hemicellulases, and pectinases, are used to perform hydrolytic actions on the respective cell wall components. Cellulases and hemicellulases play a predominant role in the hydrolysis of lignocellulosic substrates, and pectinolytic enzymes are used to degrade pectic structures. Along with this, cellulolytic, hemicellulolytic, and pectinolytic enzymes have been used in the food industry in different processes such as in fruit and vegetable processing industries, wine production, baking process, essential oil recovery, and vegetable oil extraction. This review discusses the major applications of cellulases, hemicellulases, and pectinases and their cleavage characteristics, sources (mainly microbial), and features of the substrates in the food and beverage industries.
23 citations
TL;DR: In this article , the pectin substance structure, substrate for Pectinase production, factors influencing the PPI production, the industrial application of microbial PPI and also discusses challenges and future opportunities of applying PPI in industry.
Abstract: The utilization of microbial pectinase in different industries has been increased in its world demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and yeast. The utilization of low-cost agro-industrial wastes as substrates has been preferable in pectinase production. Pectinase production faced various parameters optimization constraints such as temperature, pH and production times which are the main factors in pectinase production. The pectinase enzyme is getting attention due to its several advantages; hence, it needs to be explored further to take its maximum advantage in different industries. This review discusses the pectin substance structure, substrate for pectinase production, factors influencing pectinase production, the industrial application of microbial pectinase and also discusses challenges and future opportunities of applying microbial pectinase in industry.
22 citations
TL;DR: Pectinase, a group of pectin degrading enzymes, is one of the most influential industrial enzymes, helpful in producing a wide variety of products with good qualities.
Abstract: Pectinase, a group of pectin degrading enzymes, is one of the most influential industrial enzymes, helpful in producing a wide variety of products with good qualities. These enzymes are biocatalysts and are highly specific, non-toxic, sustainable, and eco-friendly. Consequently, both pectin and pectinase are crucially essential biomolecules with extensive applicatory perception in the biotechnological sector. The market demand and application of pectinases in new sectors are continuously increasing. However, due to the high cost of the substrate used for the growth of microbes, the production of pectinase using microorganisms is limited. Therefore, low-cost or no-cost substrates, such as various agricultural biomasses, are emphasized in producing pectinases. The importance and implications of pectinases are rising in diverse areas, including bioethanol production, extraction of DNA, and protoplast isolation from a plant. Therefore, this review briefly describes the structure of pectin, types and source of pectinases, substrates and strategies used for pectinases production, and emphasizes diverse potential applications of pectinases. The review also has included a list of pectinases producing microbes and alternative substrates for commercial production of pectinase applicable in pectinase-based industrial technology. Key points
• Pectinase applications are continuously expanding. • Organic wastes can be used as low-cost sources of pectin. • Utilization of wastes helps to reduce pollution.
11 citations
References
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TL;DR: The MOLSCRIPT program as discussed by the authors produces plots of protein structures using several different kinds of representations, including simple wire models, ball-and-stick models, CPK models and text labels.
Abstract: The MOLSCRIPT program produces plots of protein structures using several different kinds of representations. Schematic drawings, simple wire models, ball-and-stick models, CPK models and text labels can be mixed freely. The schematic drawings are shaded to improve the illusion of three dimensionality. A number of parameters affecting various aspects of the objects drawn can be changed by the user. The output from the program is in PostScript format.
13,971 citations
TL;DR: The view of critical questions regarding pectin structure, biosynthesis, and function that need to be addressed in the coming decade are presented and new methods that may be useful to study localized pectins in the plant cell wall are described.
1,795 citations
"Microbial pectinases: a review on m..." refers background in this paper
...RGII can form borate–diol ester in presence of Boron which can crosslink two HG molecules (Ridley et al., 2001; O’Neill et al., 2001;Ishii and Matsunaga 2001)....
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J. Craig Venter Institute1, Washington University in St. Louis2, Wellcome Trust Sanger Institute3, University of Manchester4, Complutense University of Madrid5, Tohoku University6, University of Nottingham7, Tulane University8, University of Kentucky9, Max Planck Society10, Spanish National Research Council11, University of Salamanca12, University of São Paulo13, Innsbruck Medical University14, University of Wisconsin-Madison15, University of Tokyo16, Nagoya University17, National Institute of Advanced Industrial Science and Technology18, Pasteur Institute19, University of Texas MD Anderson Cancer Center20, University of Idaho21, University of Lausanne22, University of Göttingen23, Tokyo University of Agriculture and Technology24, University of Sheffield25, Broad Institute26
TL;DR: The Af293 genome sequence provides an unparalleled resource for the future understanding of this remarkable fungus and revealed temperature-dependent expression of distinct sets of genes, as well as 700 A. fumigatus genes not present or significantly diverged in the closely related sexual species Neosartorya fischeri, many of which may have roles in the pathogenicity phenotype.
Abstract: Aspergillus fumigatus is exceptional among microorganisms in being both a primary and opportunistic pathogen as well as a major allergen. Its conidia production is prolific, and so human respiratory tract exposure is almost constant. A. fumigatus is isolated from human habitats and vegetable compost heaps. In immunocompromised individuals, the incidence of invasive infection can be as high as 50% and the mortality rate is often about 50% (ref. 2). The interaction of A. fumigatus and other airborne fungi with the immune system is increasingly linked to severe asthma and sinusitis. Although the burden of invasive disease caused by A. fumigatus is substantial, the basic biology of the organism is mostly obscure. Here we show the complete 29.4-megabase genome sequence of the clinical isolate Af293, which consists of eight chromosomes containing 9,926 predicted genes. Microarray analysis revealed temperature-dependent expression of distinct sets of genes, as well as 700 A. fumigatus genes not present or significantly diverged in the closely related sexual species Neosartorya fischeri, many of which may have roles in the pathogenicity phenotype. The Af293 genome sequence provides an unparalleled resource for the future understanding of this remarkable fungus.
1,356 citations
"Microbial pectinases: a review on m..." refers background in this paper
...The multiple sequence alignment of amino acid sequence of polygalacturonase enzyme from different fungal species like A. niger (XM 001389525; Pel et al., 2007) and A. fumigatus (XM 746347; Nierman et al., 2005) shares 96% and 76% similarity respectively....
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TL;DR: The present article is an overview of the biotechnological state-of-the-art for cellulases and related enzymes.
1,353 citations
TL;DR: The structure, chemistry of gelation, interactions, and industrial applications soft pectin are described.
Abstract: Pectin is an important polysaccharide with applications in foods, Pharmaceuticals, and a number of other industries. Its importance in the food sector lies in its ability to form gel in the presence of Ca2+ ions or a solute at low pH. Although the exact mechanism of gel formation is not clear, significant progress has been made in this direction. Depending on the pectin, coordinate bonding with Ca2+ ions or hydrogen bonding and hydrophobic interactions are involved in gel formation. In low‐methoxyl pectin, gelation results from ionic linkage via calcium bridges between two carboxyl groups belonging to two different chains in close contact with each other. In high‐methoxyl pectin, the cross‐linking of pectin molecules involves a combination of hydrogen bonds and hydrophobic interactions between the molecules. A number of factors—pH, presence of other solutes, molecular size, degree of methoxylation, number and arrangement of side chains, and charge density on the molecule— influence the gelation o...
1,314 citations
"Microbial pectinases: a review on m..." refers background in this paper
...Moreover, these polysaccharides are also useful in drug delivery systems due to their low toxicity and durable activity without altering the therapeutic effects of transporting drug (Morris et al., 2010; Schols et al., 2009; Thakur et al., 1997)....
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...The food industries use these components as gelling agent, nutritional fiber and also for removing of sugars and fats from low-calorie foods (Sakai et al., 1993; Thakur et al., 1997)....
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